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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 

  • Warm Organic Vegetables Salad, Celtuce, Tomatoes, Purple Snow Peas, Green Beans, Carrot, Blueberries, Sea Plantain, Cucumber, Sea Buckthorn, Pineapple Weed Oil
  • Summer Squash Soup, Camelina Cream, Pattypan Squash, Oyster Leaf, Garlic Scapes, Roasted Tomatoes
  • Scallop White Boudin, Fennel, Radish, Tarragon Purée, Dill Sprouts, Leek, Asparagus
  • Venison Tartare "Almost Raw", Kohlrabi, Wild Carrot Flowers, Raspberry, Spruce Shoots, Burdock, Green Peas
  • Lettuces, Sea Plantain & Oyster Leaf, Mountain Ash Oil, Lovage Vinegar, Lemon Balm & Celery
  • Maple Smoked Goat Calf Flank. Cutting Celery Purée, Lebanese Cucumber, Red Currant, Gribiche Sauce
  • Wild Rose Foie Gras Torchon, Rhubarb, Sweet Clover Bread, Beach Rose Hips Purée and Spring Flowers ($)


Main Courses

  • Halibut Roasted on Hyssop, Baby Fennel, Sweet Peas, Lemon Balm, Wild Rice, Oyster Leaf, Garlic Chive Cream Sauce
  • Ontario Lake Walleye, Celery Root Purée, Ice Lettuce, Chanterelles and Tomatoes
  • Charolais Angus Beef, Swiss Chard, Red Wine Cap Mushrooms, Kohlrabi, Radish, Sea Rocket & Potatoes
  • Grilled Duck & Lardo, Garlic Scapes, Mountain Ash Oil, Sweet and Sour Beach Rose Hips, Pickled Cattail and Beet Root
  • Seaweed Fed Gaspesia Lamb, Burdock Shoots, Sea Asparagus, Raspberry, Spruce, Sea Parsley, Peas, Kale
  • Agaric Crusted Red Venison Leg, Red Currant, Creamy Chanterelles, Spinach, Kale, Birch Vinegar & Foie Gras Oil ($)


Desserts

  • Lemon & Verbena Crémeux, Breton Sablé, Verbena Meringue, Blackberry Jelly & Blood Orange Crisps
  • Anise Hyssop Macerated in Red Fruits, Pistachio Cake, Meringue and Chamomile Sorbet, Anise Hyssop Chantilly
  • Milk Chocolate & Praline Entremets, Hazelnut Crumble, Strawberry Jelly & Vinegar, Honeycomb & Toasted Ice Cream
  • Mango Sorbet, White Chocolate and Vanilla Parfait, Passion Fruit Soft Cake and Crumble
  • 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 Mousse, Hemlock Smoked Pear and Raspberries ($)

  • 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.