Summer terrace menu

Every summer, from mid-June to mid-September, lunch is served every day on the terrace of our historic Tap Room Pub.
Come and enjoy casual yet sophisticated dining in a breathtaking setting, overlooking the gardens and the lake.

Tap Room Lunch Menu - Summer 2015
Every day from 12:00pm noon to 4:00pm

The Appetizers (from $9)

  • House Salad seasonal greens, vegetables and caraway dressing
  • Chilled Asparagus Soup heirloom tomatoes, goat cheese and pine nut semifreddo
  • Lucky Lime Oysters spring radish remoulade, horseradish and caviar
  • Lobster Salad cucumber, onion purée, marinated seaweed, spring peas
  • Venison Tartare marinated beets, pearl onions, watercress, half cooked egg yolk and pine cracker
  • Birch Braised Pork Belly sea lettuce, rhubard, apple and celery


The Mains (from $20)

  • V.S.C. Beef Burger garlic bun, smoked cheddar, onion confit, bacon, garlic mayonnaise and house fries
  • Pork Loin butter braised new potatoes, mushrooms, cipollini reduction
  • Quebec Lobster Roll cucumber & fennel coleslaw, house fries
  • Fresh Fish of the Day squash purée, asparagus, spanish radish
  • Chicken Salad  avocado, corn, artichoke, seasonal lettuce
  • Steak and Fries marinated flank steak, house fries and maple chipotle sauce

The Desserts (from $7)

  • Dark Chocolate Tort salted caramel
  • Mango Sorbet coconut meringue
  • Seasonal Fresh Berries Chantilly cream

Bistronomy Menu
Every Thursdays & Fridays from 5:30pm to 9:30pm
2-course Table d'hôte


  • Chef's daily inspiration

The Appetizers

  • Lucky Lime Oysters spring radish remoulade, horseradish and caviar
  • Venison Tartare marinated beets and onions, 70°C cooked egg yolk and green alder cracker
  • Quebec Calamari pan-kissed, sea lettuce pesto, anchovy croutons & kombu salad
  • Quebec Lobster Ravioli bisque, spring peas and house made ricotta (supp. $5)

The Mains

  • House Smoked Venison Sausage pine potato purée, seasonal vegetables and onion reduction - $39
  • Marinated Bavette baba ganoush, heirloom tomato, onion rings and Abbey St.-Benoît-du-lac blue cheese emulsion - $54
  • Market Fresh Fish spring squash purée, spanish radish, asparagus and sauce vierge - $44
  • Chorizo Stuffed Quail fava beans, corn and chanterelles fricassée, jus - $47


The Desserts

  • White Chocolate Semifreddo malibu mousse, mango jelly and lime zest - $10
  • Strawberry Cheescake crumble, lemon and chamomile ice cube - $12
  • Fresh Seasonal Fruits crème fleurette, meringue - $9

Filtered coffee and tea included.

Items may vary.