Dinner

Summer dinner times: 8:00 p.m. (subject to availability)

Winter dinner times: 5:30 p.m. or 8:00 p.m. (subject to availability)

• Starter :

  • Seasonal vegetable ravioli, mushrooms, and fresh herbs

  • Fish gravlax, Jerusalem artichoke cream, leeks, apples, and beets

  • Poached Arctic char, charcuterie broth

  • Charcuterie assortment, croutons, and house-made pickles (+$4.00)

  • Winter soup with garnish

• Main course :

  • Gnocchi, beets, spinach, hazelnuts, and blue cheese (vegetarian option)

  • Salmon fillet, cauliflower purée, tomatoes, vegetables, and beurre blanc

  • Pork chop, potato, squash purée, and sausage sauce

  • Roast beef, root vegetable purée

  • Migneron cheese raclette with local charcuterie, Camp Boule style (+$6.00)

  • Local cheese tartiflette, seasonal mesclun (+$6.00)

  • Duck breast, creamed corn, squash, Brussels sprout salad, and red wine sauce (+$6.00)

  • Nunavut goémon tuna, beet purée, lentils, and citrus sauce (+$6.00)

• Dessert - Pastry chef’s creation and hot beverage

One (1) choice of menu for the entire group (starter and main course must be the same for the entire group). Possibility of adding choices: +$5.00 per person per option. Please inform us of your choices and quantities at least 15 days before the scheduled date.

Prices shown are subject to the usual taxes (GST and QST), a 15% service charge and a 3% administration fee.
For groups of 20 or more.
Menu and rates subject to change without notice.
Rates shown are in effect for the year 2024-2025.
Our menus can be adapted to suit your guests' allergies and dietary restrictions.