Your hosts, André and Andrée Dompierre, will welcome you into their home.hôtes, is the Chef who prepares the culinary feasts while your host André is the “Sommelier" who recommends the best wines to complement your meal. Those who appreciate fine cuisine will be totally charmed by the exquisite dinner, the cordial and courteous service, as well as the decor of our dining room. Our dining room is open evenings for dinner.

The Soup

Appetisers

Shrimps in a grapefruit and fresh ginger sauce ($3.00 extra)

Grilled goat cheese served on spinach with walnuts and honey and a balsamic vinigar and virgin olive oil

Calf brains with lemon butter and capers

Tomato, pear, walnuts and goat cheese salad with its vinaigrette

Caprice salad
(Tomato, mozzarella cheese, fresh basil, virgin olive oil and balsamic reduction)

Snails on a celeriac and caramelized garlic purée with a parsley butter

Sweetbreads in a creamy, Calvados and hazelnut sauce ($3.00 extra)

Main courses

Scallops and shrimps in a lobster sauce

Fresh Atlantic Salmon with « Chef sauce»

Veal kidneys in a Dijon mustard creamy sauce

West Beef tenderloin with a pepper and Port wine sauce ($4.00 extra)

Lamb tenderloin with a garlic and fresh rosemary sauce

Grain fed chicken breast with sauce “Spécial du Chef”

Homemade Duck confit and its Port wine, onion and cranberry chutney

Boneless Flap meat steak with shallots and red wine reduction

The Deserts

Ice cream « profiteroles » with hot chocolate sauce and roasted almonds

Hot chocolate fondant with fresh fruits sauce – 15 minutes

Orange « Crème caramel »

Wild berries « Crème brûlée »

Chef’s Special (when available)

Fresh fruit salad

Coffee, tea, herbal tea.

Bon Appétit