Dining room.
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.
The light*
Fruit compote, yogurt and müesli cereals
Café the Torpinouche of Bonté Divine
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Enjoy your meal…
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If you wish to accompany your lunch
Espresso $ 2.50
Cappuccino $3.50
Mimosa $7.95
Coffee with milk 3.50
Moccaccino 3.50
Dinner
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
Soup
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Chef’s greenery. Vinaigrette made with organic sunflower oil from La ferme Pré Rieur.
Entrance of the day
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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.
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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
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Sweets of the day or plate of local cheeses and fruits (extra $7. )
Café le Torpinouche de Bonté Divine, tea or herbal tea.
Espresso $3.
Cappuccino $4.
Moccaccino $4.
Latte $4.
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The menu and prices are subject to change without notice.
Auberge non-fumeur
Climatisée.