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Table d'hôte

Manoir Hovey’s restaurant Le Hatley honours the gastronomic tradition of the village of North Hatley in offering a fine Québec cuisine complemented with a contemporary taste.

Four-course gourmet Table d’Hôte dinners can be included in the room rate. Visitors not staying in the inn are invited to enjoy "Le Hatley" restaurant's table d'hôte at $75 per person (plus tax and gratuities).

Table d’hôte Menu
 

Appetizers 

  • Veal Terrine and Lobster Mushroom, Mustard Seed Wheatgrass, Marinated Blue Foot Mushrooms and Black Chanterelle, Black Radish, Pimbina
  • Goat Calf Liver, Burdock Root Juice, Sweet Grass and Parsnip Purée, Bacon, Saskatoon Berry and Apple
  • Sweet Dumpling Squash Soup, Iroquois Cornmeal Bread, Gré des Champs Cheese, Coltsfoot, Camelina Seed Oil Cream
  • Goose Neck Barnacle and Sea Urchin Cream, Maple Sap and Spruce Buttermilk, Potato, Leek, Grilled Kale
  • Maple Wood Smoked Wild Striped Bass, Elderflower Sour Cream, Sea Urchin Bottarga, Purslane, Sea Buckthorne and Carrot (inspired from the Relais & Châteaux GourmetFest 2015 event)
  • Wintergreen Foie Gras Torchon, Cranberry Fruit Paste, Elderflower, Red Beet, Pine Bread ($)


 Main Courses

  • Roasted Trout in Herb Crust, Cucumbers and Tomatoes, Sautéed Spinach, Cow Parsnip Sauce
  • Atlantic Cod, Garlic Spatzel, Mushroom Ketchup, Pan-Fried Rapini
  • Braised Beef and Tenderloin, Parlsey Root Purée, Tarragon Marinated Potatoes, Dried Tomatoes and Sunchoke Crisp
  • Duck Magret, Purple Potato, Ornage Honey Glazed Endives, Foie Gras Candy and Orange Supremes
  • Celeriac Tagliatelle and Smoked Kombu, Sea Urchin Sauce, Canadian Caviar, Tomato and Coltsfoot, Soft Boiled Egg
  • Veal Sweetbreads and Aged Veal Sausage, Birch Vinegar Reduction, Beer Poached Sunchoke, Roasted Garlic and Yellow Beet ($)
  • Venison Loin and Juniper, Oats and Burdock Crumble, Smoked Parsnip, Onion and Pepper Caramel ($)


Desserts

  • Birch Syrup and Ungava Gin Cake, Maple Meringue, Sea Buckthorne Cream
  • Maple Roll Cake, Juniper Berry Cream, Pecans and Blackberries
  • Candied Apples Puff Pastry, Sweet Grass Bavarian, Plum Compote
  • Mango Sorbet, Pineapple, Angelica Meringue, Orange Yogurt
  • Panna Cotta Cultured Goat's Milk, Sweet Clover, Arctic Rose Flat Oatcake, Green Alder Candied Beet, Birch Syrup (Presented to the Relais & Châteaux GourmetFest 2015)
  • Nyangbo Dark Chocolate Square, Cocoa Nibs Meringue, Bitter Orange Purée ($)

  • Selection of Three Cheeses of Your Choice

Instead of Dessert…...…$8 Supplement

In addition to dessert ……$16 Supplement 

*Menu for information only. Items may vary.