Mises en bouche

Shrimp tempura with a coriander and ginger sauce

Aumônière of duckling à l’orange

***

Appetizer

Bonbon of Quebec walleye fillet with aroma sauce and basil oil

***

Soup

Tomato and red pepper velouté

***

Granité

Apple, cranberry and vodka granité

***

Main course

Chicken supreme with spinach, confit tomato chutney and basil butter

Pan seared fillet of salmon with a watercress sauce

Pork medallions with apple and maple vinegar sauce

Beef sirloin with a pepper sauce
(extra)

Duo of seafood, Pernod sauce

(extra)

Lamb with thym au jus sauce
(extra)

***

Cheese

Cheddar de l’Île aux grues and Migneron de Charlevoix

***

Dessert

Lime and curry delicacy with pineapple chutney

Coffee, tea or herbal tea

We take great care of vegetarianism, allergies and food intolerances.

Included: Cruise, 7-course menu, music entertainment and gratuity