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Banquets at the Manoir
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The Epicurean symphony of the Manoir
Piece of caribou terrine with semi-dried fig marmalade, boar rillettes with tarragon,
red deer carpaccio with parmesan curls, bruschetta shooter and olive croutons
Fresh and smoked salmon treats with chives, shrimp brochette seared in lemon grass oil,
coulis of yellow pepper, shallots, capers and white wine
Bison tartare with crushed artichoke hearts, dried tomatoes and sweet basil,
a hint of lightly spiced emulsion and croutons in hazelnut oil
Roasted quail on a duxelle of wild mushrooms and garlic flower,
reduction of black currant liqueur of the Island and a confit of pearl onions
Roll of salmon marinated in green tea and citrus ,
snow crab maki, fried banana plantain with wasabi cream
Soup of the moment
Grain-fed chicken breast marinated with fine herbs from our area, potato mousseline with chorizo,
with port reduction of cream of sweet chestnut
$37
Duck confit with red currant jelly, with brick cheese crust,
thin slices of smoked maple magret and infusion of rosemary and Xérès vinegar
$40
Pulled porc tenderloin of Quebec in a crust of old-style mustard,
honey and cashew pieces with a roasted salsify cake and meat glaze of thyme and Madeira wine
$39
Western beef tenderloin with ravioli of braised truffles with wild mix,
deglazed with Cognac along with emulsified foie gras sauce
$44
Slice of Atlantic salmon and St-Jacques interlaced with Parma ham,
with thin slices of grilled root vegetables in butter sauce done with Champagne and coriander
$38
Flat roll of lamb tenderloin, leeks and eggplant covered with a red pepper pesto and charbroil marked,
served with a spiced wine and caramelized mint sauce
$42
Wapiti medallions coated with cepe powder and lardon Darphin with green onions,
with a forestière scented sauce
$44
Selection of rural fancy cheeses with an array of fresh and dried fruits
$9,95 / pers.
Glazed apples with melting caramel drizzled with cider
Raspberry and chocolate pyramid with vanilla english cream
Savoury of maple cream fondant
Pistachio, hazelnut and chocolate avalanche with small fruit and rosemary sauce
Crispy cupola of goat cheese, lavander and strawberries
Sweet treat of coconut and lime with a coulis of exotic fruits
Coffee, tea or herbal tea
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© 2008 La Sépaq, all rights reserved.
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