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Menu

Nuances' chefs and sommeliers have combined their know-how to create refined dishes and offer a selection of wines in which tantalizing aromas and flavours meet and delicately intermingle... Nuances, in every sense of the word.

Appetizers

Shrimp tempura coated with rice breadcrumbs, seasonal fruit emulsion, and marinated vegetables in rice paper $23
Stuffed guinea fowl with a wild mushroom duxelles, parsley root purée, ratatouille jus with truffle oil $23
Cold-pressed foie gras of duck, figs and dried spice bread, and pan-fried foie gras with apple chutney $25
Shellfish and heirloom tomatoes, pan-fried scallop, lemongrass and saffron emulsion, served in a soup bowl $23
Alaskan crab salad served over a potato crêpe with crème fraîche, pulverized lobster coral with ginger powder $24
Organic salmon from our smokehouse, Darphin potato with duck lardons, buffalo mozzarella aspic and coriander $23
Mesclun lettuce and baby cress salad, white balsamic vinegar, and vegetable chips $14
Risotto with chanterelle jus, roasted scampi and sautéed mushrooms $24

Main Courses

White bean cassoulet with miso and garlic purée, grilled breast of duck, pan-fried foie gras, and caramelized pork bell $44
Roasted beef tenderloin served with mashed potatoes and fries, young organic vegetables and mushrooms $44
Quebec lamb loin flavoured with Ethiopian spices, creamy polenta and roasted vegetables $43
Roasted loin of deer, black berry jelly, celery root cromesquis in a hazelnut crust, and sautéed cabbage $43
Coffee-flavoured lobster confit, egg noodles, green vegetables and a hint of espresso $44
Peruvian sea bass, ratatouille brunoise in a lemon jelly, yuzu emulsion and koshi hikari rice $40
Giant pan-fried scallops served over yellow beets, orange-flavoured endive tatin, fennel confit with sweet wine $40
Milk-fed veal tenderloin and lobster confit, tomato bisque and Espagnole sauce, autumn vegetable gratin $45

Le menu découverte

Cold-pressed foie gras of duck, figs and dried spice bread
Sauternes, Clos Haut Peyraguey, 1er Cru Classé, Bordeaux, 1997

Peruvian sea bass, ratatouille brunoise in a lemon jelly, yuzu emulsion and koshi hikari rice
Anjou, Les Pépinières, Domaine Jo Pithon, Vallée de la Loire, 2005

Risotto with chanterelle jus, roasted scampi and sautéed mushrooms
Mâconnais, Mâcon-Villages, Les Vallons de Lamartine, Bourgogne, 2003

Roasted loin of deer, black berry jelly, celery root cromesquis in a hazelnut crust, and sautéed cabbage
Cabernet-Sauvignon, Estate, Ernest & Julio Gallo, Northern Sonoma, Californie, 1995

Apples in a calvados jelly, muscovado baba, apple butter crumble, bourbon vanilla emulsion


Menu: $115
Wines: $60

L'éveil des sens

A menu in five acts, freely composed according to the intuition of the Chef.
Surprise, taste, experience, confidence, discovery, pleasure of the senses!

Menu: $95
Wines extra

Desserts

Praline-flavoured crème brûlée, caramelized hazelnut grissini
Sweetcrust pastry and chocolate cream, Caribbean chocolate, Bavarian cream and raspberry pearls
Moist almond cake, ginger and sautéed Morello cherry cream, white chocolate ice cream,
pink peppercorn sugar veil
Warm chocolate cake, creamy vanilla centre, maple ice cream
Apples in a calvados jelly, muscovado baba, apple butter crumble, bourbon vanilla emulsion
Assortment of homemade ice cream and sorbets

All desserts: $15 

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