SOUPSONION SOUP ................................................................... 12St-Arnould beer, Oka cheese gratin

AGNÈS SOREL ................................................................. 10lemongrass, chicken, cilantro, shiitake mushrooms

APPETIZERSBEET SALAD .....................................................................11heirloom tomatoes, roasted almonds, arugula pesto

CHOUX GRAS SALAD...................................................... 14pecans, Granny Smith apples, warm goat cheese, maple vinaigrette

WEDGE SALAD ................................................................ 13crumbled blue cheese, elk bacon, poached egg, ranch

SALMON “MI-CUIT” ...................................................... 14arugula & frisée, lemon powder, pickled onions, roasted sunflower seeds

BEEF TARTAREbistrot classic

appetizer serving ............................................................ 16main course with fries .....................................................25

ENHANCE YOUR MEALGIANT SHRIMP 6/8 .................................... 18

PAN-FRIED FOIE GRAS ............................ 20

HALF LOBSTER ......................... market price

PASTASGNOCCHIsauteed seasonal vegetables, fresh Parmesan

appetizer serving ................................................... 15main course ........................................................... 25

CREAMY FETTUCCINE ............................. 24pancetta, white wine sauce with parmesan cheese

MAIN COURSESSALMON FILET ............................................................... 27summer corn salsa

QUEBEC LAKE’S WALLEYE ..........................................28parsnip puree, asparagus, carrots, Café de Paris butter

SMOKED NAGANO PORK CHOP ...................................34peas & oyster mushrooms

DUCK LEG CONFIT ........................................................29fingerling potato salad, frisée, mustard seeds

SWEET SURRENDERWILD MUSHROOMS,

OKA CHEESE GRATIN ... 9

GREEN BEANS, THIN SLICES OF ROASTED ALMONDS, LEMON JUICE ... 8

BRUSSELS SPROUTS, BACON ... 9

YUKON POTATO PURÉE, DUCK FAT ... 5

HOMEMADE FRIES, ROASTED GARLIC AIOLI ... 5

STARTERS TO SHAREPAN SEARED ESCARGOTS ........................ 14sautéed leeks, aged cheddar gratin

TORCHON OF DUCK FOIE GRAS ............. 24toasted brioche bread, marmalade

CROQUE MONSIEUR.................................. 14smoked ham, Oka cheese, Mornay sauce

BUTTERMILK FRIED CHICKEN .............. 19ranch, grilled lemon

MOULES MARINIÈRES ............................. 25fennel, onion, white wine, grilled baguette

WARM BREADS ............................................ 4choice of tomatoes & herbs, cheese & olive and bacon & onion

HOMEMADE PIE FROM HARVEST TABLE ... 7seasonal selection

PASTRY CHEF’S SWEET BITES each piece ... 2

almond cake, madeleine, florentine, scone, coffee cake, savarin cake

QUEBEC FINE CHEESE PLATTER ... 16from Fromagerie Le P’tit Train du Nord, apple jelly from Verger Lacroix

QUEBEC AAA BEEFFLANK STEAK ........................ 28hand cut fries, grilled asparagus, Boreal spices ‘’au jus”

FILET STEAK .........................40hand cut fries, grilled asparagus, béarnaise sauce

SURF’N TURF BURGER ......... 366 oz. patty & half lobster, brioche bread, arugula salad, red onions, hand cut fries, lobster aioli

CHARCUTERIES & MARINATED VEGETABLES ... 25

rosette de Lyon, mini sausage, homemade jerky beef, wild game terrine,

duck rillettes

SEA FOOD TOWER ... 80half lobster, marinated shrimps, king crab legs, smoked salmon & mackerel,

trout gravlax, seaweeds salad condiments : tabasco, lemon

and mignonette

FRESH OYSTERS & CONDIMENTS

six ... 18twelve ... 36

& RAW BAR CHARCUTERIES

TOMAHAWK STEAK 30 oz ... 118mushrooms & Brussels sprouts,

béarnaise sauce

ORGANIC CHICKEN FROM LA FERME DES

VOLTIGEURS ... 49fingerling potatoes, root

vegetables, “au jus”

FAMILY STYLE

SIDES MINI-CASSEROLES

C H O U X G R A S . C O M#CHOUXGRAS