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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 

  • Venison Tartare, Cucumber and Wild Watercress, Morels and Early Spring Foraged Sprouts
  • Goat Calf Belly, Sumac Vinegar, Burdock Root Mayonnaise, Heirloom Tomatoes, Coltsfoot, Purslane, Chuño Potato
  • Sea Urchin Cream Soup, Parsnip Custard, Winkle, Leek, Sweet Fern Pickled Carrots, Morels
  • Gooseneck Barnacle and Whelks, Seaweed Sabayon, Fiddlehead Ferns and Larch Shoots, Beach Rose Hips Purée, Potato and Leek
  • Bonito Escabèche, Radish, Lovage, Green Elderberries, Apple and Celery
  • Wild Rose Foie Gras Torchon, Knotweed, Sweet Clover Bread, Beach Rose Hips Purée and Spring Flowers


 Main Courses

  • Sea Wormwood Butter Halibut, Creamy Fumet, Dulce Seaweed, Shallot, Artichoke, Pickled Seaweed
  • Northern Pike, Parsley Root, Ice Lettuce, Bottarga, Morels and Persillade
  • Roasted Charolais Angus Beef, Lovage Oil, Red Wine Reduction, Celeriac, Cep Mushrooms, Asparagus and Spruce Sprouts
  • Duck Magret, Elderflower Reduction, Fiddlehead Ferns, Anise Hyssop, Grilled Rhubard Compote
  • Celeriac Tagliatelle and Smoked Kombu, Sea Urchin Sauce, Canadian Caviar, Tomato and Coltsfoot, Soft Boiled Egg
  • Red Venison, Birch Vinegar Reduction, Beer Poached Sunchoke, Roasted Garlic and Yellow Beet
  • 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, 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 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.