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 |
| 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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