CASINO DE CHARLEVOIX
CASINO DU LAC-LEAMY
CASINO DE MONT-TREMBLANT
Appetizers
| Shrimp tempura coated with rice breadcrumbs, seasonal fruit emulsion, and marinated vegetables in rice paper | $23 |
| Roasted sea bass, poached quenelle in crab jus and New Brunswick caviar | $24 |
| 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 |
| Giant pan-fried scallops and smoked and caramelized veal sweetbreads, soy emulsion | $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 |
| Tandoori-flavoured quail “a la plancha”, organic yogourt and raita, fennel salad | $23 |
Main Courses
| Breast of duck with foie gras sauce, morel and Comté cheese ravioli, caramelized Jerusalem artichoke purée | $40 |
| 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 |
| Roasted black cod, fritter, glazed vegetables, cassia bud emulsion | $40 |
| Milk-fed veal tenderloin and lobster confit, tomato bisque and Espagnole sauce, autumn vegetable gratin | $45 |
| Risotto with chanterelle jus, roasted scampi and sautéed mushrooms | $40 |
Le menu découverte
Cold-pressed foie gras of duck, figs and dried spice bread
Roasted black cod, fritter, glazed vegetables, cassia bud emulsion
Risotto with chanterelle jus, roasted scampi and sautéed mushrooms
Roasted loin of deer, black berry jelly, celery root cromesquis in a hazelnut crust, and sautéed cabbage
Champagne jelly, grapefruit granita, yogourt emulsion, and meringue sticks
Menu: $115
Wines: $60
Le menu cinq diamants
Cold-pressed foie gras, figs and dried spice bread with apple chutney
Roasted black cod, fritter, glazed vegetables, cassia bud emulsion
Roasted loin of deer, black berry jelly, celery root cromesquis in a hazelnut crust, and sautéed cabbage
Champagne jelly, grapefruit granita, yogourt emulsion, and meringue sticks
Menus: $85
Wines: $50
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
| Chocolate pear tart, double cream ice cream |
| Champagne jelly, grapefruit granita, yogourt emulsion, and meringue sticks |
| 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 |
| Crème brûlée flavoured with lime, and homemade churros |
| Assortment of homemade ice cream and sorbets |
All desserts: $15
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