2009 Winter menu
Take a look at our Canardier Master side, our
specialities and our bouillabaisse
menu available all the year.
We change with the season the à la carte menu,
the table d'hôte as well as our discovery
menu and our gastronomic menu.
For a group, please contact us and we will be pleased to prepare you a
personalised menu.
Canardier Master side
Laurentians' Duckling à la Rouennaise,
from the farm 'Canards, Delices et Pommes' in Prévost
sauce flambéed with Cognac, thickened with foie gras butter
on reservation, not available on Saturday, for 2 guests 95 $
Seared duck foie gras, pear and Port wine sauce
(50 gr - 1,80 oz) 16 $
(100 gr - 3,60 oz) 30 $
Duck breast from 'Aux Champs d'Élisé' farm,
foie gras and truffle sauce 32,50 $
Specialities
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Mediterranean fish soup and its rouille 11 $ |
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Bouillabaisse with its rouille, croûtons and grated cheese 34,95 $ |
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Salmon tartar wrapped with smoked salmon and served with lemon whip cream 13,50 $ |
À la carte menu
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Duo of Mushrooms and asparagus soup 8 $ |
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Mesclun salad, cherry tomato and its parmesan biscuit 8 $ |
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| Micha goat cheese, honey and walnut purse on a mesclun salad 11 $ | |
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Snails in a puff pastry with a tomato, bacon
and Labrador tea sauce 11 $ |
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Scallops tartar with hazelnut oil and its duo
of pastes :
black olives and sundried tomatoes 12 $ |
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Vegetarian dish from the chef's inspiration 23,75 $ |
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Stewed salmon tournedos with sliced vegetables |
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Tiger prawns flambéed with Rhum,
pineapple and Espelette pepper sauce 27,75 $ |
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Baked of scallops and Matane shrimps served in
an origami casket
on a beetroot and coriander sauce with a carrot espuma* 29,50 $ |
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Atlantic fluke filet, lemon and fresh thyme sauce
29,75 $
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Lamb hind shank braised with spices 26,95 $ |
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Alberta beef filet mignon (AA-AAA), 'Ermite'
bleu cheese sauce 28,95 $
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Boileau red deer with a white elder sauce 29,25
$
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Cheeses and desserts
As you are enjoying your dinner, the pastry-chef will prepare for you… Quebec cheeses palette 10 $ Ginger crème brûlée and fresh fruits 8 $ Apple Tatin tart served with a maple syrup caviar* 8 $ Chesnut mousse in a glass and its macaron 8 $ Tanzania melted black chocolate, vanilla and truffle ice cream 9 $ Quebec delice with ice apple cider 10 $ * For this dish, the chef does a wink to the molecular cuisine with natural products |
Table d'hôte
Choose an appetizer, a main course, a dessert and
a coffee
Appetisers
Duo of Mushrooms and asparagus soup
or
Mesclun salad, cherry tomato and its parmesan biscuit
Mains courses
Stewed salmon tournedos with sliced vegetables and pesto sauce 41,95 $
Lamb hind shank braised with spices 42,95 $
Alberta beef filet mignon, 'Ermite' bleu cheese sauce 44,95 $
Baked of scallops and Matane shrimps served in an origami
casket
on a beetroot and coriander sauce with a carrot espuma* 45,50 $
Atlantic fluke filet, lemon and fresh thyme sauce 45,75 $
Desserts
Quebec cheeses palette + 2 $
Ginger crème brûlée and fresh fruits
Apple Tatin tart served with a maple syrup caviar*
Chesnut mousse in a glass and its macaron
Tanzania melted black chocolate, vanilla and truffle ice cream +1 $
Quebec delice with ice apple cider + 2 $
Coffee, tea or herbal tea
Bouillabaisse menu
86 $ for 2 guests
Mesclun salad, cherry tomato and its parmesan biscuit
2/3 Mediterranean bouillabaisse with its rouille, croûtons
and grated cheese
Choice of desserts available on the table d'hôte
Discovery menu
148 $ for 2 guests
Seared duck foie gras served with pear and Port wine sauce
Scallops tartar with hazelnut oil and its duo of pastes
:
black olives and sundried tomatoes
Atlantic fluke filet, lemon and fresh thyme sauce
Moment granity
Boileau red deer with a white elder sauce
Surprise dessert palette
Coffee, tea or herbal tea
Gastromomic menu
171 $ for 2 guests
Seared duck foie gras served with a pear and Port wine sauce
Micha goat cheese, honey and walnut purse on a mesclun salad
Scallops and Matane shrimps baked with cheese,
on a beetroot and coriander sauce with a carrot espuma*
Moment granity
Snails in a puff pastry with a tomato, bacon and Labrador tea sauce
Duck breast from 'Aux Champs d'Élisé' farm, foie gras and truffle sauce
Quebec cheeses assortiment
Surprise dessert palette
Coffee, tea or herbal tea
Our sommelier will be pleased to describe our selection
of desserts wines and Ports served by the glass!
Book now by calling
819 425-JADE
819 425 52 33
lechevaldejade@qc.aira.com
Comments or suggestions? Contact us at lechevaldejade@qc.aira.com
Restaurant Le Cheval de Jade 688 rue de Saint-Jovite Mont-Tremblant J8E 3J8 Québec
Tel: ( 819) 425 JADE - (819) 425 5233