
AppetizersHomemade foie gras, with strawberries form the Island and mistelle of grape of Vignoble Ste-Pétronille Crab, cucumber jelly and fresh mint, salad and citrus Fresh scallops in shell prepared in three ways : fruit - vegetable - with flowers (extra 6$) Main coursesChicken picatta (breast scallopine) coated with mozarella and fresh herbs, roasted marinated pepper sauce 35$ Slice of boneless rib (10 ounces) jalapeno, tarragon and shallots sauce 52$ (12$ with package coupon)
Rack of lamb from Bergerie Saute-Mouton stuffed with rosemary and red wine juice of Vignoble Ste-Pétronille, garlic confit and spoon of black «tapenade» 49$ (9$ with package coupon)
Desserts and cheesesSelection of fine cheeses
Homemade tatin pie with sour cream |
Auberge Restaurant La Goéliche, © Tout droits
réservés
Réalisation: Laframboise
Design
Photographies: Jonathan Robert