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 he menu, with its wide range of epicurean choices, has something for
every taste, at very reasonable prices.
Soup of the day Split pea soup Onion soup and its gratinated croûtons Lobster bisque flavored with anise 
ENTRÉES CHAUDES et FROIDES Salad of mixed greens with balsamic vinegar dressing House-made Venison terrine and its onion glaze Warm goat-cheese and almonds in fyllo dough with Xérès flavored tomatoes Mushroom raviolis seasoned with fresh sage House-smoked salmon served with its condiments Lobster salad with hazelnut oil and maple syrup Duck foie gras cooked terrine style and its apple jelly Snails and oyster-mushrooms in fyllo dough with Périgourdine style sauce Fresh scallops and mushrooms aromated with truffle oil
POISSONS et CRUSTACÉS Salmon tournedos, citrus butter Tuna steak flavored with raspberry vinegar and mushrooms Lobster stew flavored with vanilla, served with spinach fondue Dover sole fillet seasoned with fresh herbs meunière style Swordfish flavored with a marinade of dried tomatoes and olive oil sweet pepper Sautéed scallops with pesto, swirl of fresh pasta Shrimp fricassée served with persillade and vegetables
VIANDES et VOLAILLES Leg of duck confit with fricassée of mushrooms and sweet garlic Chicken breast served with melted Brie and Port wine juice Bonaparte's beef tartare served with Pont-Neuf style potatoes Breast of duck flavored with maple syrup and berries Rack of lamb, port wine sauce and Niçoise style ratatouille Roasted fillet of beef seasoned with five peppers and cognac Venison flavored with bordelaise sauce and mushroom raviolis Wild boar marinated with red wine and fresh pasta Roasted premium veal cutlet accompanied by morel-mushrooms and fresh cream
 447, rue Saint-François-Xavier Montréal (Québec) H2Y 2T1
Auberge :(514) 844-1448
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