Farm
ripened cheeses with
raisin and walnut
bread and jam
$9.00
Desserts
($6.00 each)
Almond cake with pistachio
crème légère,
spiked cranberry sauce
Selection of minute-made
sherbets and fruits
Fizzy dry lemon meringue,
vanilla ice cream,
and strawberry sherbet
Caramelized pineapple,
Szechuan peppercorns,
granitè of
sweet red wine
Almond flourless chocolate
mousse cake with mint
balsamic coulis
Seedless grapes and
quince cobbler with
cinnamon crust
Didier's daily inspiration
Table
d'hôte ($25)
Salad of various
lettuces mixed with
roasted pecans,
dried cranberries,
Bartlett pears,
parmesan shavings
and aged balsamic
vinaigrette
or Tartar
of daurade royale,
Tobiko caviar, honey
wasabi emulsion
or Chestnut
soup presented with
a wild mushroom
timbale
***
Cauliflower risotto
of assorted seafood
and crustaceans
or
Beef short ribs
with celery root-apple
purèe,
striped beets and
apples, Bordelaise
jus
or
Seared chicken breast
with a fricassèe
of spinach and mushrooms,
herb jus
***
Crème caramel or
Selection of minute-made
sherbets and fruits
or
Didier's inspiration
of the day
Choice
of one appetizer and
one main-course and
one dessert ........
$55
Choice of one appetizer,
one main-course and
cheese plate or dessert
........ $68
Prices include amuse
bouche and petits
fours
Salade
saisonnière:Assiette
of field-picked greens
with roasted pecans,
dried cranberries,
Bartlett pears, parmesan
shavings, and aged
balsamic vinaigrette
Lasagne
de légumes:
Multi-layered
vegetable lasagna
with smoked tomato
coulis
Gros Dormeurs:Escargots
baked in garlic custard
with a pistachio crumble,
parsley coulis
Potage
aux chataignes: Chestnut
soup presented with
a wild mushroom timbale
Tartare
de daurade:
Tartare of daurade
royale, Tobiko and
black domestic caviar,
and honey wasabi
emulsion
Foie
gras de la ferme:
Foie gras as confit
and crème brûlée,
poached fig, port
wine glaze (add $10)
Gâteau
de crabe:
"Porcupine"
crabcake with spaghetti
squash remoulade,
sherry vinegar gastrique
Terrine
de canard "Yves
Gonnachon":
Country-style duck
paté
studded with black
truffles, sweet and
sour relishes
*************
Saumon
du Canada: Canadian
salmon fillet with
lettuce butter sauce,
roasted Japanese eggplant
and zucchini, Yukon
gold potatoes, and
a boudin of smoked
salmon
Choucroute
de la mer: Seafood
choucroute of curried
Chinese cabbage with
Maine lobster, prawns,
smoked fish and cracked
hazelnuts
Sole
de La Manche: Fresh
grilled Dover sole
with a mousseline
of cauliflower and
black truffles, sweet
black olive sauce
(add $15)
Lotte
de l'Atlantique: Monkfish
"osso bucco"
with an aromatic pesto
sauce and vegetable
pearls
Pétoncles
du Massachusetts:
Melody
of bay scallops and
morel mushrooms, potato
emulsion, beurre meunière
sauce
Veau du Mid-Oest:
Veal
chop Milanese style
with braised fingerling
potatoes Boulangère
style, young arugula
salad and oven dried
cherry tomatoes (add
$6)
Agneau
du Colorado:
Medallion of lamb
saddle sided by its
braised shank, sweet
potato flan and chips,
young leeks, lamb
jus
Boeuf
du Kansas: Beef
short ribs with celery
root-apple purée,
mikado of beets and
Granny Smith apples,
Bordelaise jus
Caille
de la ferme: Roasted
quails dressed with
foie gras and shii-take
duxelle, Brussels
sprouts, butternut
squash, caramelized
onion purée,
juniper berry-scented
jus
Canard de Long Island:
Boneless
seared breast and
leg of duck with stir
fried fine brunoise
of vegetables, sauce
à l'orange
Carpaccio
de chocolat:
Sliced orange compote
and flourless chocolate
mousse cake served
with chocolate pearls,
orange chips and segments,
mint balsamic coulis
Cobbler
de coing et raisin:
Warm seedless black
grapes and quince
under a light cinnamon
crust and sided by
our arbor's wild grape
sherbet and Calvados
froth
Triangle
d'or: Caramelized,
roasted pineapple
with Szechuan peppercorn,
brioche dusted rum
raisin-rice fritter,
granité of
sweet red wine
Coupe
de coeur:
Extra bitter chocolate
Bavarian with liquid
fudge center on a
dark brownie base,
flambée banana,
velvet chocolate dome,
grilled coffee crème
anglaise
Vacherin
pétillant:
Fizzy dry
lemon meringue with
vanilla ice cream,
strawberry sorbet
and chantilly, glazed
fresh strawberries
Glaces
à la minut':
Selection
of minute made sherbets
and ice cream individually
presented with their
own accompaniments
Desserts
du jour:
Regularly changing
inspiration and soufflé
of the day
***********
Petits
fours
........................................................
Mouthful of sweet
savories
Whether you decide
to order from our
"Menu Jour
de Fête"
or
from our "à
la carte" menu,
your captain will
be happy to assist
you in
choosing a glass
of wine to pair
with your dishes.
We offer a
selection from various
regions to satisfy
all tastes. A glass
of
port wine with your
cheese is a gratifying
way to end your
meal
or a glass of sweet
wine to accompany
your dessert.
Foie gras confit,
"shot" of
chilled pea
soup, carrot
emulsion
*****
Millefeuille of
crabmeat, mousse
of smoked
salmon,
spring field
greens, aioli
sauce
2005 Carr,
Sauvignon blanc,
Napa Valley
*****
Medallions
of monkfish
on leek
fondue,
shiitake
mushrooms,
truffle
sauce with a
bouquet of
fried leeks
2006
Viognier,
J.L Colombo,
Rhone Valley
*****
Beef short
ribs
"pot-au-feu
pink and
tender" and
its ravioli,
served in a
horseradish
sauce,
jardinière
de legumes
2005
Belleruche
Syrah, M.
Chapoutier,
Rhone Valley
*****
Farm ripened
cheese
served with
walnuts
bread
*****
Roasted Forelle
pear segments
with caramel
mousse dices,
Crushed
macaroons, fresh
blueberries and
coulis
Mavrodaphne of
Patras, Achaia
Clauss, Greece
