| Lunch | Dinner | Wines | Menu : Dinner 5:30pm -9:30pm

Appetizers

Soupe du Jour – Vegetable Soup of the Day (V)
Entrée du Jour – Chef’s Daily appetizer
Salade Auvergnate – Epinards, Lardons, Oeuf Dur, Noix et Vinaigrette à la Framboise
Baby Spinach Salad with Bacon, H.B. eggs, Beet Roots Walnuts & Raspberry Dressing
Gratin de Champignons de Paris au Fromage Bleu L’Hermite (Québec)(V)
 Grilled Québec Blue Cheese & white Mushrooms on a Multigrain Toast, served with a Mesclun Salad
Salade “MIDI” – Salade verte, Parmesan, Jambon de Pays et Pignon de Pain
Mixed Greens, Proscuitto, Parmigiano Cheese, Pine Nuts & Pesto Drizzle
Assiette de Charcuterie – Paté de campagne, Jambon de Pays, Saucisse sèche et Cornichons
Trio of Homemade Country Style Paté, Proscuitto and Salami with Toast and Gherkins
Cassolette d’Escargots aux Poireaux, Estragon, Câpres et Amandes
 Sautes Snails with a Leeks Reduction Sauce, Tarragon, Capers and Toasted Almonds

Entrees - $21.50

Plat du Jour – Chef’s Daily special

Poisson du Marché – Special Market Fish With Daily Vegetables

Piperade Basque de Saumon
Pan Seared Salmon Filet with Piperade Sauce – Red Pepper, Tomato, Onion, Garlic & Herbs

Moules-Frites (2LB serving) – Steamed Mussels served with “Frites”

•  Marinière: White Wine, Shallot & Parsley
•  Madras: Shallot, Madras curry & Cream
• Catalane: White Wine, Shallots, Paprika, Chorrizo & Cream
• Dijonnaise: Dijon Mustard, Cream & Mushroom
• Basque: Shallot, Bacon, Tomato & Red Pepper
• Provençale: Shallot, Garlic, Tomato Sauce & Provençal Herbs
• Escabeche: White Wine, Shallot, Paprika, Garlic, olive oil & Vinegar
• Romana: Shallot, Tomato Sauce, Cream, Oregano $ Black Olives
• Bourguignonne : Red Wine, Shallots, Tarragon & Bacon
• Normande: Shallot, Cream, Dill & Capers

Jarret d’Agneau Braisé au Dubonnet
Braised Alberta Lamb Shank with a Dubonnet Vermouth Sauce & Daily Vegetables

Angus Steak - Faux-Filet Grillé au Beurre de Basilic et Pistou
Grilled Angus Striploin Steak with a Fresh Basil & Garlic Butter, Pesto Drizzle, Daily Vegetables & Fries

Confit de Canard Aux Chutney de Pruneaux
Roasted Confit of Duck Leg with a Dry Prunes Chutney Sauce & Daily Vegetables

MENU Fernandel: $24.00

Soup of the Day   or   Mixed Greens
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Tartiflette - Brie, Parmigiano, Swiss Cheese, Sweet Onion & Potato Tart
MIDI Hamburger - 8oz Burger, Spinach, Herbs, Dijon & Emmental on Multigrain Bread
Moules Marinière - Steamed Mussels (1/2 Kg) with French Fries
Végétarien Sheppard Pie
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Crème Brulée   or   Ice cream

(V): Vegetarian

Chef de cuisine: Pascal Vernhes