The inn offers you, with Janic in the service and Christian in the kitchen, a breakefast able to give all the energy for the conquest of the region. In the evening, five-course table d’hôte of fine cuisine with a local accent, in an intimate and romantic atmosphere accompanied by a warm and courteous service, which will allow you to spend an unforgettable evening in the decor of an ancestral home.
In addition, the wine list offers a selection of affordable wines, as well as private imports.
A la carte breakefast...
To start, plate of fresh fruit.
Fruit juice or apple must La pomme du St-Laurent
Pancake with ham and/or cheddar cheese from the Port-Joli cheese dairy
*Organic Seigneurie des Aulnaie flour
Mexican Style Eggs*
Scrambled eggs with mild salsa and Cheddar cheese from Fromagerie Port-Joli
Traditional breakefast *
Phew turned, mirror, scrambled or poached Eggs
Benedict* (Preparation 15 min.)
Florentine eggs * (Preparation 15 min.)
baked with cream, spinach and herb cheese from Fromagerie Port-Joli.
*Served with kid sausage from Chèvrerie des Belles Amours, St-Michel flower grilling cheese from St-Vallier, hash browns, roasted potatoes. Creton, caramel and jams at Christian.
Smoked salmon on an English muffin with its spread and Côte-Sud cheese from Fromagerie Port-Joli.
French toast from Gosselin bakery with apple jelly from La Pomme du St-Laurent cider house.
Fruit compote, yogurt and müesli cereals
Café the Torpinouche of Bonté Divine
Enjoy your meal…
If you wish to accompany your lunch
Espresso $ 2.50
Coffee with milk 3.50
We are proud to be able to offer you a menu mostly cooked with local and Quebec products. Good evening at our table.
Janic and Christian
Your 5-course table d'hôte
Chef’s greenery. Vinaigrette made with organic sunflower oil from La ferme Pré Rieur.
Entrance of the day
Crème brûlée with Ferme de la Paysanne goat cheese.
Shrimp flambéed with anise liqueur Root cream sauce anise liqueur Les Spiritueux Iberville.
Snails with P’tit Bronzé de St-Vallier herb butter, smoked maple cheese.
Saumoscuitto & its chive spread flavored with sunflower oil and balsamic vinegar.
Tomme de Grosse-Île cheese puff pastry with pine nuts and maple taffy.
St-Laurent smoked Atlantic sturgeon, dried cranberries, sunflower seeds and raspberry coulis.
Granita with cider Pomérable domain Ritt and Calvados.
Smoked bison from La Ferme Bison Chouinard sun-dried tomatoes and green pepper.
La Marguerite’s vegetarian $39.
According to the inspiration of the chef… ask;
Layered veal tenderloin with apples, leeks and Aubert de Gaspé cheese $51. Flavored with honey, deglazed with Le St-Laurent strong cider.
Chicken cutlet & elk sausage with field berries $48, on La ferme La Paysanne goat cheese with a field berry coulis.
Melting pave of hot smoked salmon from Gaspésie $50. Mustard, maple and walnuts.
Pork mignon with mustard and shiitake $ 48. Meaux mustard cream sauce. Ferme Bonneau.
Maple guinea fowl sleeve $51. Balsamic and maple sauce. Ferme Caille Kégol.
Bison fillet with 5 peppercorn sauce, Ferme Chouinard $56. Deglazed with Faubourg wine from Le Vignoble du Faubourg and cream ($3 extra in package)
Quail stuffed with foie gras and prune $ 53. Cranberry sauce & Sacrilège from Le Vignoble du Faubourg. Ferme Kégo cailles.
Rabbit filo in sweet and sour sauce $ 53. Portobella, carrot & leeks Ferme L’Espinay.
Duck aiguillette & onion confit with port $ 53; Port butter & St-Charles cheese of St-Vallier.
Appalachian venison flank steak with shallot $50; Shallot sauce, mushrooms with Sacrilège of Le Vignoble du Faubourg.
Black pudding and ketchup smoked at the autumn night and bacon $ 50. Pearl onions, ketchup and black beer. Ferme Bonneau and Retour aux Sources
Sweets of the day or plate of local cheeses and fruits (extra $7. )
Café le Torpinouche de Bonté Divine, tea or herbal tea.
The menu and prices are subject to change without notice.