PASTAStremblantrestaurants.ca/wp-content/uploads/2017/07/Menu... · 2018. 6. 3. · PASTAS GNOCCHI...
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SOUPS ONION SOUP ................................................................... 12 St-Arnould beer, Oka cheese gratin AGNÈS SOREL ................................................................. 10 lemongrass, chicken, cilantro, shiitake mushrooms APPETIZERS BEET SALAD ..................................................................... 11 heirloom tomatoes, roasted almonds, arugula pesto CHOUX GRAS SALAD...................................................... 14 pecans, Granny Smith apples, warm goat cheese, maple vinaigrette WEDGE SALAD................................................................ 13 crumbled blue cheese, elk bacon, poached egg, ranch SALMON “MI-CUIT” ...................................................... 14 arugula & frisée, lemon powder, pickled onions, roasted sunflower seeds BEEF TARTARE bistrot classic appetizer serving ............................................................ 16 main course with fries ..................................................... 25 ENHANCE YOUR MEAL GIANT SHRIMP 6/8 .................................... 18 PAN-FRIED FOIE GRAS ............................ 20 HALF LOBSTER ......................... market price PASTAS GNOCCHI sauteed seasonal vegetables, fresh Parmesan appetizer serving ................................................... 15 main course ........................................................... 25 CREAMY FETTUCCINE ............................. 24 pancetta, white wine sauce with parmesan cheese MAIN COURSES SALMON FILET ............................................................... 27 summer corn salsa QUEBEC LAKE’S WALLEYE .......................................... 28 parsnip puree, asparagus, carrots, Café de Paris butter SMOKED NAGANO PORK CHOP ................................... 34 peas & oyster mushrooms DUCK LEG CONFIT ........................................................ 29 fingerling potato salad, frisée, mustard seeds S W E E T S UR R E N D E R WILD 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 SHARE PAN SEARED ESCARGOTS ........................ 14 sautéed leeks, aged cheddar gratin TORCHON OF DUCK FOIE GRAS ............. 24 toasted brioche bread, marmalade CROQUE MONSIEUR.................................. 14 smoked ham, Oka cheese, Mornay sauce BUTTERMILK FRIED CHICKEN .............. 19 ranch, grilled lemon MOULES MARINIÈRES ............................. 25 fennel, onion, white wine, grilled baguette WARM BREADS ............................................ 4 choice of tomatoes & herbs, cheese & olive and bacon & onion HOMEMADE PIE FROM HARVEST TABLE ... 7 seasonal selection PASTRY CHEF’S SWEET BITES each piece ... 2 almond cake, madeleine, florentine, scone, coffee cake, savarin cake QUEBEC FINE CHEESE PLATTER ... 16 from Fromagerie Le P’tit Train du Nord, apple jelly from Verger Lacroix QUEBEC AAA BEEF FLANK STEAK ........................ 28 hand cut fries, grilled asparagus, Boreal spices ‘’au jus” FILET STEAK ......................... 40 hand cut fries, grilled asparagus, béarnaise sauce SURF’N TURF BURGER ......... 36 6 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 ... 80 half lobster, marinated shrimps, king crab legs, smoked salmon & mackerel, trout gravlax, seaweeds salad condiments : tabasco, lemon and mignonette FRESH OYSTERS & CONDIMENTS six ... 18 twelve ... 36 & R A W B A R C H A R C U T E R I E S TOMAHAWK STEAK 30 oz ... 118 mushrooms & Brussels sprouts, béarnaise sauce ORGANIC CHICKEN FROM LA FERME DES VOLTIGEURS ... 49 fingerling potatoes, root vegetables, “au jus” F A M I L Y S T Y L E S I D E S M I N I - C A S S E R O L E S
Transcript of PASTAStremblantrestaurants.ca/wp-content/uploads/2017/07/Menu... · 2018. 6. 3. · PASTAS GNOCCHI...
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
