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 offer you a menu mostly prepared from local and Quebec products. Have a good evening at our table.
Janic and Christian
Your 3-course table d'hôte
Appetizer
Onion cream with onion island cheese tuile of Canotier
Season’s chef’s salade Vinaigrette made with organic sunflower oil from La ferme Pré Rieur.
Shrimp flambéed with anise liqueur Root cream sauce anise liqueur Les Spiritueux Iberville.
Snails with P’tit Bronzé de St-Vallier herb and garlic butter, smoked maple cheese and crouton.
Smoked salmon & its chive spread flavored with sunflower oil and balsamic vinegar.
Tomme de Grosse-Île cheese puff pastry with pine nuts, maple taffy and grape
Smoked bison from La Ferme Bison Chouinard sun-dried tomatoes and green pepper.
Principal meal
La Marguerite’s vegetarian According to the inspiration of the chef… ask;
Melting pave of hot smoked salmon from Gaspésie Mustard, maple and walnuts.
Pork mignon with mustard and shiitake Meaux mustard cream sauce. From Ferme Bonneau.
Maple guinea fowl sleeve Balsamic and maple sauce. From Ferme Caille Kégol.
Bison fillet with 5 peppercorn sauce, From Ferme Chouinard Deglazed with Faubourg wine from Le Vignoble du Faubourg and cream ($ 8. extra )
Black pudding and ketchup smoked at the autumn night beer and bacon Pearl onions, fruit 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 $ 9. )
Café le Torpinouche de Bonté Divine, tea or herbal tea.
Espresso $ 2.50 Cappuccino $ 3.50 Moccaccino $ 3.50 Latte $ 3.00
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The menu and prices are subject to change without notice
Auberge non-fumeur
Climatisée.