MenuS
$99 per person
AVAILABLE UNTIL MARCH 2nd
Our Cabane à Sucre Menu served as a 4 course set menu created for sharing.
If you have questions regarding allergies, contact the restaurant directly as not all ingredients are listed.
Set menu, Family-style
Course 1
Oreilles de Crisse
Fried pork rinds with maple & MTL steak spice
Flan de foie gras & aspic à l’érable
Foie gras custard with maple syrup aspic
Soupe aux pois
Split pea soup
Cretons à l’ancienne
Québec pork rillette with maple dinner rolls
Course 2
Truite marinée & fumée à l’érable, crème à l’aneth
Maple smoked & cured trout, dill cream
Ragoût de boulettes de canard
Duck meatball ragout, duck prosciutto & cheese croquettes
Course 3
Tourtière de cerf & ketchup aux fruits
Venison tourtière & fruit ketchup
Fèves au lard
Maple baked beans
Dauphinoise au fromage & sauce poutine
Cheesy potatoes with poutine sauce
Course 4
Tarte au sucre
Sugar pie & tonka bean ice cream
Biscuits à l’érable
Maple cookies
Sucre à la crème
Maple sugar soft candy
Our menu is always evolving and may differ from what is available in-house. Chef makes these decisions based on availability and seasonality of ingredients. Your understanding is appreciated.
En Complément – STL Classics
(limited quantities)
$12
Oreilles de Crisse
Fried pork rinds with maple & MTL spices
$12
$21
Éclair à la mousse de foie de canard
Éclair pastry filled with duck liver mousse
$21
$20
Escargots à l’ail en bouchées de la reine
Escargots with garlic, parsley butter in puff pastry
$20
$24
Pâté en Croûte du jour
Terrine of the day in pastry
$24
Table d'Hôte
Choisissez-en un
Choose one
Course 1
Rosette de cerf & betteraves, noisettes & crème glacée au raifort
Venison & beet terrine with hazelnut and horseradish ice cream
Pétoncles Hokkaido, compote aux topinambours & vichyssoise
Hokkaido scallop & sunchokes with potato & scallop cream sauce
Course 2
Gnocchi Parisienne, salsify, citron Meyer & Tomme de Savoie
Sautéed Parisienne gnocchi, salsify, Meyer lemon & Tomme de Savoie cheese sauce
Tarte fine à l’endive, velouté de courge Kabocha, Mimolette
Endive tart, endive caramel, kabocha squash mousse & Mimolette cheese
Course 3
Morue charbonnière, choux-farci à la mousse de pétoncles, sauce Messine
Roasted Sablefish, scallop mousse with cabbage, de Puy lentils and mustard cream sauce
Assiette de veau, soubise au babeurre, oignons farci & jus de veau
Veal trio, caramelized onion & buttermilk purée, onion-stuffed onion & veal jus
or for two to share
Bourguignon de joue de boeuf, Spaetzle & salade d’hiver
Bourguignon de joue de boeuf, Spaetzle & salade d’hiver
Wagyu beef cheek Bourguignon, Alsatian fresh pasta & winter greens
Course 4
Bavarois, kumquats pochés & baies Salal
Bavarian cream, poached kumquat & Salal berries
Mousse au chocolat, gâteau au chocolat & orange sanguine
Chocolate mousse, chocolate cake, blood orange & dark chocolate sauce cake, hazelnut cream
$99 plus tax and gratuity
Menu is subject to change due to availability of ingredients, seasonal conditions, or inspirations-of-the-week. Although we strive to maintain the menu presented above, our menus are not finalized until 48 hours prior to your booking.
Please note: Beginning March 4th, we return to our 4 course Table d'Hôte menu, priced at $135 per guest.