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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 

  • Lobster, Lovage Mayonnaise, Tomatoes, Ice Lettuce, Daylily ($)
  • Warm Salad of Morel Mushrooms, Fresh Homemade Made Cheese, Miner's Lettuce, Mooseberry, Asparagus, Mountain Ash Berry Buttermilk
  • Asparagus Soup, Foie Gras, Sea Lettuce, Field Peas and Mint Yogurt
  • Gooseneck Barnacles and Sea Lettuce Bavarois, Cattail Hearts, Radish, Wild Watercress, Dill Sprouts, Sea Pea Shoots
  • Maple Smoked Goat Calf Belly, Sandwort, Green Elderberries, Haskap Berries, Sea Parlsey, Garlic Scapes
  • Wild Rose Foie Gras Torchon, Rhubarb, Sweet Clover Bread, Beach Rose Hips Purée and Spring Flowers ($)


 Main Courses

  • Sea Mugwort Butter Halibut, Creamy Fumet, Dulce Seaweed, Shallot, Artichoke, Pickled Seaweed
  • Pike Fillet, Parsnip Purée, Ice Lettuce, Morels and Tomatoes
  • Roasted Charolais Angus Beef, Lovage Oil, Red Wine Reduction, Celeriac, Cep Mushrooms, Asparagus and Wild Grape Leaves
  • Duck Magret, Garlic Scapes, Mountain Ash Oil, Sweet and Sour Beach Rose Hips, Pickled Cattail and Beet Root
  • Wild Mushrooms & Farm Soft Boiled Egg, American Sauce, Canadian, Caviar, Spinach and Sea Rocket
  • Red Venison, Saskatoon Berry and Mountain Ash Chutney, Celery Root and Angelica, Kale, Sweet Red Pepper and Sumac Vinegar ($)
  • Fitch Bay Goat Calf, Pine, Field Peas, Turnip ad Black Radish, Mint, Black Chanterelle


Desserts

  • Birch Syrup and Ungava Gin Cake, Maple Meringue, Sea Buckthorne Cream
  • Maple Roll, Juniper Berry Cream, Pecans and Blackberries
  • Hazelnut Cake, Toast Ice Cream, Chocolate and Banana Croquette, Strawberry Vinegar
  • 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.