Pop! Bar À Vin

Tarte au citron, meringue au romarin, purée d'agrumes confits, sorbet pamplemousse et baies roses

Lemon tart, rosemary meringue, candied citrus puree, grapefruit and pink peppercorn sorbet 12
2013 Pacherenc du Vic-Bilh, Symphonie d"Automne, Berthoumieu

Profiteroles au caramel, glace vanille, nougatine et crème noisette

Caramel profiteroles, vanilla ice cream, hazelnut cream and nougatine 8
Porto Tawny, 20 ans, Graham's

Pudding à la noix de coco, framboises, pistaches, granité aux herbes et meringue sans oeuf

Coconut pudding, raspberries, pistachio, herbs granité and vegan meringue 9
2013 *Pacherenc du Vic-Bilh, Symphonie d"Automne, Berthoumieu

Crémeux au chocolat Dulce, croustillant praliné, gâteau et mousse au café

Dulce chocolate cream, crispy pralin, coffee mousse and cake 9
*Marsala Superiore, 10 ans, Marco de Bartoli Fagayra

Pot de framboises, gâteau citron, crème vanille et amandes rôties

Raspberries jar, lemon cake, vanilla mousse and roasted almonds 10
2009 *Italie, Emilie, Malvasia Passito, Elena Panteleoni

Café espresso ou allongé

Café au Lait, Cappucino

Sélection de thés de Camélia Sinensis ( Bocha, Darjeeling, Oolong vert ou Earl Grey )

Sélection de tisanes de Camélia Sinensis ( Menthe, Camomille, Rooibos )

Lunch menu

Appetizer :

Butternut squash soup, almonds and pumpkin seeds
or
Green salad, confit shallot vinaigrette


Main :

Mackerel filet, naked oat grains risotto with crustacean bisque,
fennel salad and preserved lemon
or
Beef flank steak from Eumatimi farm, potatoes,
romanesco cabbage, sour cream and shallot sauce


Dessert :

Vanilla and mascarpone cremeux, plum sorbet, oat and honey sablé
or
Illanka chocolate jar, granola and cashew milk foam

Lunch menu

Appetizer :

Butternut squash soup, almonds and pumpkin seeds
or
Green salad, confit shallot vinaigrette
or
Marinated trout, fennel and orange peel puree
or
Grilled beef tartar, marinated honey mushroom salad
and dill sour cream
or
Option :Foie gras terrine, apple, toasted brioche,
crabapple puree and honeycomb (extra $8)


Main :

Cavatelli, broccoli, oyster mushroom,
mascarpone and herbs walnuts
or
Mackerel filet, naked oat grains risotto with crustacean bisque,
fennel salad and preserved lemon
or
Beef flank steak from Eumatimi farm, potatoes,
romanesco cabbage, sour cream and shallot sauce
or
Duck leg, red kuri squash, smoked pecan and juniper berries


Dessert :

Vanilla and mascarpone cremeux,
plum sorbet, oat and honey sablé
or
Illanka chocolate jar, granola
and cashew milk foam

Lunch menu

Amuse bouche


1st Appetizer :

Marinated trout, fennel and orange peel puree
or
Beets salad, homemade faisselle
and wild grape vinaigrette


2nd Appetizer :

Seared scallop, seabuckthorn gel, carrot,
watercress and savory aïoli
or
Grilled beef tartar, marinated honey mushroom salad
and dill sour cream


Main :

Gaspesie arctic char, turnip, radish, sunchoke,
bisque froth and sea parsley
or
Beef flank steak from Eumatimi farm, potatoes,
romanesco cabbage, sour cream and shallot sauce

Option : Quebec cheese :
Laliberté, pear, toasted brioche and mâche salad (extra $6)


Dessert :

Illanka chocolate cremeux, spice cake,
caramel meringue, pear gel and sorbet

Dinner menu

Appetizer :
Butternut squash soup, apple crumble and pumpkin seeds
or
Green salad, confit shallot vinaigrette
or
Marinated trout from Les Bobines farm, chinese artichoke,
watercress, sunchoke chips, cucumber
or
Our own charcuterie platter, with pickled vegetables and stout mustard
or
Option : Foie gras terrine, apple, toasted brioche,
crabapple puree and honeycomb (extra $8)


Main Course :
Gaspesie arctic char, root vegetables, seafood bisque,
fennel, radish and sea parsley oil
or
Beef hanger steak from Eumatimi farm, oyster mushrooms, green onion,
black garlic, fingerling potato and shallot sauce


Option : Quebec cheese :
Laliberté, pear, toasted brioche and mâche salad (extra $6)


Dessert :
Chamomile curd, brown sugar sablé,
hibiscus meringue and strawberry sorbet
or
Illanka chocolate and vanilla jar, granola, Biskélia chocolate foam

Dinner menu

Appetizer :
Butternut squash soup, apple crumble and pumpkin seeds
or
Green salad, confit shallot vinaigrette
or
Marinated trout from Les Bobines farm, chinese artichoke,
watercress, sunchoke chips, cucumber
or
Grilled beef tartar, smoked creme fraiche,
oat crumble with hazelnut and egg yolk
or
Option : Foie gras terrine, apple, toasted brioche,
crabapple puree and honeycomb (extra $8)


Main Course :
Homemade cavatelli, broccoli, Louis d'Or cheese,
chanterelles and almond salad
or
Gaspesie arctic char, root vegetables, seafood bisque,
fennel, radish and sea parsley oil
or
Beef hanger steak from Eumatimi farm, oyster mushrooms, green onion,
black garlic, fingerling potato and shallot sauce
or
Guinea fowl, hay roasted, field peas,
king oyster mushroom remoulade and Labrador tea sauce

Option : Quebec cheese :
Laliberté, pear, toasted brioche and mâche salad (extra $6)



Dessert :
Chamomile curd, brown sugar sablé,
hibiscus meringue and strawberry sorbet
or
Illanka chocolate and vanilla jar, granola, Biskélia chocolate foam

TASTING Dinner menu MENU DÉGUSTATION

Amuse bouche

1st appetizer :
Marinated trout from Les Bobines farm, chinese artichoke, watercress,
sunchoke chips, cucumber and smoked creme fraiche
or
Beet salad, bresaola, chanterelle, fir aïoli and wild grape vinaigrette
pairing glass


2 ndappetizer :
Princess scallops, seabuckthorn gel,
carrot mignonette and cilantro
or
Foie gras terrine, apple, toasted brioche,
crabapple puree and honey comb
pairing glass


Main Course :
Black cod, Jerusalem artichoke, braised cipollini,
mushroom, sunflower seeds and oil from Mr. Dewavrin
or
Boileau venison, grilled roots vegetable,
honey mushroom and bog myrtle sauce
pairing 1 glass

Option : Cheese from Québec:
Laliberté, pear, toasted brioche and mâche salad (extra $6)
pairing glass (optional)

Dessert :
Illanka chocolate cremeux, spice cake,
caramel meringue, pear gel and sorbet
pairing glass (optional)

Drinks

WINE PAIRINGS