3045 Chemin De La Chapelle, Mont-Tremblant, QC J8E 1E6 (819) 681-7000
3045 Chemin De La Chapelle, Mont-Tremblant, QC J8E 1E6 (819) 681-7000
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Menus

TO START

  • FOIE GRAS BALLOTINE

    Date nougat, low-temperature cooked quince, Sortilège wine jelly and boreal spices

    $27

  • ONION SOUP

    Saint-Arnould beer, Oka cheese

    $19

  • BUCKWHEAT AND BEET ROSE TART

    Baked beet, beet chutney, coconut espuma, fermented plum and vinaigrette

    $24

  • PORK BELLY

    Lacquered, celery root purée, cattail heart and jicama salad, 5-spice vinaigrette and dashi broth

    $25

  • GRILLED OCTOPUS

    Cucumber and tomatillo emulsion, grapefruit caviar, crunchy cucumber with ponzu

    $27

  • SEAFOOD TOWER

    Octopus in potato salad with smoked paprika, tuna tataki and truffle mayonnaise, blanched shrimp and wasabi cocktail sauce, salmon roe blinis, scallops with sea buckthorn, oysters

    $205

  • OYSTERS AND CONDIMENTS

    Unit at market price

  • HOMEMADE BREAD

    Focaccia with garlic confit or Corn bread

    $9

MAIN DISHES

  • FILET MIGNON

    Red wine sauce, salsify, grilled maitake and marinated shimenji, cauliflower purée

    $65

  • COD FISH

    Potato trinxat, clam velouté, herb salad with dill oil

    $47

  • BRAISED BISON SHORT RIB

    Pomegranate molasses, fondant potatoes, shallots confit au jus, black garlic purée

    $55

  • LENTIL DAHL

    Coral lentils with green curry and coconut milk, mango, red onions marinated in shallots, fried onions and cauliflower, jasmine rice

    $38

  • ORECCHIETTE WITH MUSHROOMS

    Truffle oil, smoked caciocavallo, pickled mushrooms and chestnuts

    $38

TO SHARE

  • LAMB SHOULDER

    Confit and glazed, traditional Moroccan couscous, onion and cranberry compote

    $130

  • AGED PRIME RIB

    Mashed potatoes with garlic confit, seasonal vegetables with beef jus, demi glace sauce and chimichurri

    $195

  • TROUT FROM BOBINES FARM

    Grilled squash, chestnut purée, apple beurre blanc sauce, samphire oil and crispy pumpkin seeds

    $100

SIDES

  • PAN-FRIED LOCAL MUSHROOMS WITH GARLIC

    Seasonal arrivals

    $13

  • SEASONAL VEGETABLES

    Our local producers’ selection

    $12

  • POTATO PURÉE

    $12

  • BRUSSEL SPROUTS WITH LEMON CONFIT

    $12

  • GRILLED HALF-LOBSTER

    Market price

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SWEETS

  • TREMBLEZIENNE

    Maple cream, honeyberry jam

    $13

  • FLOATING ISLAND

    Balsam fir custard, lace tuile and pine nuts

    $13

  • DECONSTRUCTED STRAWBERRY SHORTCAKE

    Strawberry coulis with basil and sweet clover cream

    $12

  • CHOCOLATE CAKE

    Gluten-free cookie, red berry coulis

    $11

  • CHEESE BOARD

    For 1 person - 4 fine cheeses, croutons, fresh grapes and Le petit rucher du Nord honey

    $19

  • HOMEMADE SORBET TRIO

    $10

SIGNATURE MENU

HOMEMADE HOT BREADS

Focaccia with garlic confit and corn bread


APPETIZERS TO SHARE

BUCKWHEAT AND ROSE BEET TART

Cooked beetroot, beetroot chutney, beetroot coconut espuma, fermented plum and vinaigrette


CLASSIC TARTARE

Tartare, Dijon mustard, Louis D’or cheese and butter crackers


TO SHARE

THE BUTCHER’S CASSEROLE

Braised prime rib, Nagano BBQ pork ribs, homemade Miranda sausage, bacon bits and black beer, crispy fingerling potatoes and crème fraîche


 ORECCHIETTE WITH MUSHROOMS 

 Truffle oil, smoked caciocavallo, pickled mushrooms and chestnuts


DESSERTS

Chef’s selection of mignardises Coffee, decaffeinated coffee, Lot 35 Teas


100$ 


ELEGANCE MENU

HOMEMADE HOT BREADS

Focaccia with garlic confit and corn bread


APPETIZERS TO SHARE

GRILLED OCTOPUS

Kalamata olives, Gabrielle potatoes and lemon dill cream


FOIE GRAS BALLOTINE

Date nougat, low-temperature cooked quince, Sortilège wine jelly and boreal spices


TO SHARE

SHOULDER OF LAMB

Confit and glazed, traditional Moroccan couscous, onion and cranberry compote


CODFISH

Potato trinxat, clam velouté, herb salad and dill oil


DESSERTS

Chef’s selection of mignardises

Coffee, decaffeinated coffee, Lot 35 Teas


140$ 

CHOUX GRAS MENU

HOMEMADE HOT BREADS

Focaccia with garlic confit and corn bread


STARTERS TO SHARE SEAFOOD TOWER

Octopus in potato salad with smoked paprika, tuna tataki and truffle mayonnaise, blanched shrimp and wasabi cocktail sauce, salmon roe blinis, scallops with sea buckthorn and oysters


VITELLO TONNATO

Tuna sauce, veal loin,

 Onion caper pickles, croutons


TO SHARE

TROUT DES BOBINES 

Grilled squash, chestnut purée, apple beurre blanc sauce, samphire oil and crispy pumpkin seeds


AGED PRIME RIB 

Mashed potatoes with garlic confit, seasonal vegetables with beef jus, demi glace sauce and chimichurri


DESSERTS

Chef’s selection of mignardises Coffee, decaffeinated coffee, Lot 35 Teas


190$

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