Spring menu (Example)
Our Swiss chef, Hans Christiner and his assistant Katalyn have created a tasty new spring menu featuring Brome Lake duck, fresh fish and seafood, local seasonal fruit and vegetables, meats and mijotés. Come and indulge!
 Mixture of greens, house or Italian dressing with red wine vinegar ou Cauliflower soup with Madras curry 
 Tiger prawns, sautéed, on a cucumber and black eyed bean salad with Asian-style vinaigrette, served with a cantaloupe, pineapple and ginger chutney ou Sautéed duck livers, chanterelles, fresh sage and served in a puff pastry
 Brome Lake duck breast, lingonberry sauce ou Quebec Nagano pork cutlet (300 g), Fleur de Pommiers Reserve cider sauce ou Pan seared Atlantic salmon filet, lemon butter and lemon thyme ou Sirloin steak AAA (225g), pepper sauce ou Quebec lamb brochettes marinated with oregano and lemon
 Flourless chocolate cake, raspberry coulis ou Crème caramel ou Coupe Danemark (Vanilla ice cream, whipped cream, grilled almonds, homemade chocolate sauce)
Tea, coffee or herbal tea |