Discovery Menu 75. Jean-François Méthot

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Buck Hopkins
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1 Discovery Menu 75 Jean-François Méthot

Wild Sturgeon Caviar, The black gold of New Brunswick Just like in the time of rule of Piree Le Grande where special gifts were given to the royal Russian court in the time of the last Romanov,

2 Wild Sturgeon Caviar, The black gold of New Brunswick Just like in the time of rule of Piree Le Grande where special gifts were given to the royal Russian court in the time of the last Romanov, Daniel LaChance is bringing back these royal salted pearls. Exactly like the Russian caviar our, canaidan, caviar is in all aspects just as particular and extravagant. The caviar comes from a wild sturgeon and not one of farm raised status, which in this case happens to be extremely rare because of its protected status by CITES (The Convention on International Trade in Endangered Species). The organization which was created in 1975, has since protected over 5,000 species including, Caspian sea sturgeon. «The Saint-Jean River is the only place in the world where wild Atlantic sturgeon can be fished by the commercial fishermen. Its population and reproduction rate is stable and hasn t been disturbed, contrary to other countries, by either overfishing, pollution or even barriers» This past year Mr. Lachance is taking his time to visit chefs across Quebec to have them taste this product and offer it in their restaurants. 125$ There is a price to pay before treating ourselves to these royal pearls. Our price goes into all the attention to detail and the precautions taken whether it be sanitary, rules and regulations and overall hygiene. When it comes to harvesting these eggs the sturgeon should not bleed as to do so would contaminate the final product. «The selection of the specimen is done in such a way that does not bother the natural reproduction of these species in the environment» assures Mr. Lachance LaPresse 27 Janvier 2014

3 Appetizers Fur Trader Soup 6 Fur Trader Salad 7 Fresh mixed greens from the market New Brunswick smoked Sturgeon 14 Smoked, fresh herb rillette and bavarian cream, fennel salad, Pure vodka and cranberry jelly Escargots and mushrooms 12 Escargot fricassee, wild-cultivated mushrooms prepared with cream and garlic flower from St-Marc Boileau farm Deer and foie gras mini-burger 16 Ground deer meat, foie gras torchon and St.Ours oyster mushrooms, bernaise sauce and sweet potatoe fries Oyster Surf and Turf 16 Beef tartare and fried oysters, espelette pepper mayonaisse Variation of foie gras, with spice bread and morello cherries 21 Torchon-style, pan-seared and foie gras cappuccino from our producers at Canard de L`artisan Appetizers to Share The two-by-two 24 Mozzarella de bufflonne from the Miciocia farm served with figs, pistachios and prosciutto shavings The four-by-four 48 Smoked Sturgeon, beef tartare, fried oysters and shrimp tempura

4 Fresh Oysters BeauSoleil Oysters 1.50$ each Shallots, Red wine vinegar Melon & Prosciutto Apples & Québec ice cider Orange, pommegranate and tarragon Raspberry Point Oysters 2.50$ each Shallots, Red wine vinegar Melon & Prosciutto Apples & Québec ice cider Orange, pommegranate and tarragon Cooked Oysters Oysters 3$ each Rockefeller Mushroom duxelle and foie gras

5 Main Courses Eumatimi Beef & St-Jacques scallops 42 Beef counter-filet and pan-seared St. Jacques scallop, tarragon sauce St-Antoine Guinea fowl & Bison 26 Guinea fowl breast tartelette, Bison rib lacquered with beer, rosemary sauce Turlo farm Piglet 28 Confit pork shoulder pastry roll, pork belly confit, black pudding and cider sauce Seafood Slate 38 Pan-seared scallop and shrimp, oysters gratin, mussels mariniere and lobster corndog served with a saffron risotto Fur Trader s Return 29 Catch of the day or Meat from the market, inspiration of our sous-chef Veronique Uncle Jean-Pierre`s Pizza 24 Duck confit, shiitake mushrooms, mozzarella, foie gras and arugula pesto served on a fine crust Duguay farm Duck salad 24 Smoked Duck breast, duck confit roll and foie gras with mixed micro-mesclun salad and a maple vinaigrette The Vegetarian 22 Coconut milk and lemon grass marinated tofu served market fresh veggies and pearl barsley Oyster Surf & Turf 30 Beef tartare, fried oysters and espelette pepper mayonnaise

6 Sides Mac & Cheese 5 Macaroni, Migneron cheese and house smoked lard Wild-Cultivated mushroom and St. Marc garlic flower fricassee 7 Mix of mushrooms sautéed with shallots, cream and garlic flower Mrs. De Celles sauteed Potatoes 5 Mixed potatoes confit with duck fat and sauteed shallots Braised and Cooled endive salad with apples and walnuts 7 Braised in butter and fresh apple juice, nut oil dressing Poutine the way Chef likes it 8 Duck confit, Migneron cheese and a foie gras sauce

7 Cheeses Quebec s fine cheeses 12 A selection of Quebec s finest cheeses, served with dates, banana terrine, dark chocolate, nuts and fleur de sel Desserts Dome style ferreo rocher 8 Milk chocolate mousse and caramel praline Guylaine s flower pot 9 70% Madagascar chocolate lava cake and vanilla ice cream Traditional mille-feuille 7 Stacked puff pastry, Boston cream, whipped cream and fondant Mille-feuille chocolat 9 Fine couche de chocolat noir, crème prise de chocolat blanc caramélisé, ganache chocolat au lait et sorbet à la poire Pistachio and raspberry mille-feuille 8 Dried meringue, pistachio, mascarpone cheese cream and raspberry granité

Full Dinner Menu. Dinner Buffet Service. Sweet Corn and Crab Bisque

Full Dinner Menu. Dinner Buffet Service. Sweet Corn and Crab Bisque Dinner Buffet Service Irish Channel Buffet (Minimum 25 Guests) Sweet Corn and Crab Bisque Baby Arugula & Spinach Salad with Bleu Cheese, Tomatoes, Spiced Pecans, Bacon Vinaigrette, Windsor Court Salad,