Appetizers

Served from 17h30 pm to 20h30 pm

Game terrine served with homemade confits and mesclun salad

Tasting entries on the theme of seasonal vegetables

Salad of mixed greens with Parmeasn shavings, walnuts ans aged blasamic

Creamy risotto, mushrooms, proscuitto, sundried tomatos ans toasted pine nuts

Soup of the day or Chief's granité

Main courses

Argula salad, seared scallops with pesto ans Parmesan

Classic fettucine carbonara bacon, cream, Parmeasn and shallots

Filet of pork, straberry, honey and labrador tea sauce

Salmon fillet, marinated in creme de cassis from "Monna et Filles"
and roasted served on crunchy vegetables, half raw, half cooked

Entrecôte steak 6 ounces, pepper sauce, fries and salad greens

Desserts and cheeses

Today's pastry

Goéliche vanilla crème brûlée

Bowl of fresh fruit of Island of orleans (in season)

Tea, regular coffee or herb tea

For the complete menu :

www.restovue.ca