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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 $70 per person (plus tax and gratuities).

Table d’hôte Menu

Appetizers 

  • Goat Calf Terrine, Sea Buckthorne, Pickled Chanterelles, Red Currant, Stonecrop, Green Elderberries, Carrots and Burdock Roots 
  • Organic Beet and Baby Fennel Salad, Heirloom Tomatoes, Sea Parlsey Mayonnaise, Kale, Rhubarb Jelly, Pine Powder, Sea Plantain
  • Celtuce, "Trésor du Large" Oysters, Beach Rose Hips Purée, Lemon Balm, Pickled Seaweed, Fennel Fronds, Lovage
  • "Black Beauty" Summer Squash Cream Soup, Sea Urchin Velouté, Oyster Plant, Sea Lettuce, Fried Kale, Garlic Chive
  • Smoked Sockeye Salmon, Sea Asparagus, Sugar Snap Peas, Black Radish, Heirloom Tomatoes, Kombu and Mint
  • Sea Shore Plants Mesclun, Herbs from our Gardens, Mustard Greens, Red Sorrel, Birch Vinegar
  • Grilled Nova Scotia Swordfish, Oyster Leaf, Roasted Garlic, Fresh Gerkins, Dried Black Chanterelles, Red Currant, Fish Sotck Reduction, Lemon Balm
  • Mountain Ash Foie Gras Torchon, Wild Rose Brioche, Onion and Red Wine reduction, Magenta Spreen and Raspberry


 Main Courses

  • Pan-Seared Striped Sea Bass, Grilled Squash, Cauliflower and Roasted Red Pepper Risotto, Alfred le Fermier Cheese Shavings, Emulsion of Fresh Herbs
  • Pan-Seared Halibut, Yellow String Beans, Basil, Roasted Pine Nuts, Pickled Garlic Flower
  • Pan Seared V.S.C Beef Filet, Mushrooms, Sea Sandwort, Creamy Swiss Chards, Green Peas and Carrots
  • Duck Magret, Broccoli 3 ways, Ermite Blue Cheese Beignets, Maple Sap Wine Sauce and Blueberries
  • Goat Cheese Raviolis, Nuts, Grapes, Reduction of Mushroom and Honey, Celeriac Purée, Onion and Honeydew Marmelade
  • Veal Sweet Bread, Sweet Red Pepper Reduction, Wild Garlic Leaf Yogurt, Grilled Rhubarb, Chickweed
  • Quebec Lamb Loin, Cow Parsnip, Mint Oil, Peppered Strawberries, Fennel and Cauliflower Jelly

Desserts

  • Bordeau Canelé, Rhubarb, Green Apple with Tarragon
  • Peach Tart, Whey Crème Pâtissière, Raspberry Coulis, Creamy White Chocolate, Lemon Verbena
  • Strawberry and Watermelon Sorbet, Mint from our Garden
  • Pineapple, Mango, Matricaria and Chocolate Bombe Glacée, Rum Caramel
  • Dark Chocolate and Pecans Biscuit, Beurre Noisette Pear, Cow Parnship Frozen Yogurt
  • Nyangbo Dark Chocolate Strudel, Cherries, Mountain Ash Berry Frozen

  • Selection of Three Cheeses of Your Choice

Instead of Dessert…...…$7$ Supplement

In addition to dessert ……$14 Supplement 

*Menu for information only. Items may vary.