Group

SHARING MENU

The selection is for the entire group:

TWO TYPES OF BREAD

CHOICE OF 2 APPETIZERS

CHOICE OF 2 MAIN COURSES

DESSERT

$85*

*If you wish to order additional dishes, these will be invoiced at the unit price.

HOMEMADE BREADS 

Tomato and garlic focaccia
Brioche with goat cheese, honey and chorizo

APPETIZERS

BEEF TARTARE
Egg yolk confit, daisy buds, Louis d'or cheese

TUNA CEVICHE
Tiger's milk, cipollini and pickled beet, nori crisp

LOBSTER TAIL +8
Squash spaghetti, Butternut squash purée, creamy bisque, lobster oil with tarragon, pumpkin seeds

DECONSTRUCTED AUTUMN TARTLET
Coral lentils hummus with honey from Le Petit Rucher du Nord, winter root vegetables, haskap berry vinaigrette, daisy capers

SEAFOOD TOWER +45
Oysters, shrimp cocktail, tuna ceviche, salmon tataki, fish roe blinis, octopus carpaccio, and lobster tail

MAIN COURSES

COD WITH ANNATTO
White bean stew, carrots and chipotle espuma, Nantes carrots, green oil

GRAIN-FED CHICKEN FROM FERME DES VOLTIGEURS
Layered Jerusalem artichokes, creamy potato purée, chicken mousseline, coffee gravy

GLAZED CELERIAC STEAK (Vegetarian dish)
Gremolata with pistachios and samphire, celeriac purée, black garlic, furikake

CAVATELLI (Vegetarian dish)
Beet emulsion, Bleu d’Élizabeth cheese, pickled red beet, hazelnut, pear gel and beet gel

BLACK ANGUS PRIME RIB +45
Glazed root vegetables, pistou with dates, chimichurri, Sortilege and pepper sauce

BOUILLABAISSE +20
Trout, scallops, shrimp, clams, gnocchi, mussels, aniseed-perfumed bisque  

BEEF SHORT RIBS +35
Braised in Caribou and Sumac, smoked parsnip purée, grilled turnip, pickled cipollini onions, parsnip chips, burnt onion dust

DESSERT 
Platter of Chef's mignardises

If you have any food restrictions, please advise us.

Taxes, royalties and gratuity not included. A royalty corresponding to 3% of the indicated price will be added to your invoice. This royalty corresponds to the percentage of the contribution set by the Tremblant Resort Association.