Dinner
Monday to Sunday from 5 p.m. to 10 p.m.
Starters
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Early Vegetable Salad
Québec seeds, verjus vinaigrette, and rhubarb mustard
$15
-
Nordic Shrimp Puff Pastry
Duck egg in sabayon with spinach and garlic
$17
-
Triple Crème de Charlevoix
Honey from Liaison, zucchini flower, pollen, lettuce leaves
$19
-
Glazed Quail Half with Birch Syrup
The thigh in a pogo style and fermented cherry compote
$21
Rosélys Signature
-
Quebec cheeses
per piece/ $9.00 With 5 choices and homemade jam
$9
-
Fresh Focaccia-style Bread
Compound butter
$9
-
Shorthorn Beef Burger (AAA)
Smoked Cheddar from Iles-aux-Grue, Homemade Pickled, Lettuce, Bacon, caramelized Onion and Homemade BBQ Mayonnaise
Individually $33
Main Dishes
-
Veal Loin from Éliser Farm
Herb crust, with supreme sauce, homemade gnocchi, and broccolini
$42
-
Handmade Spaghetti
Watercress mousse and sheep's cheese from Zachary Cloutier, whipped and frothy
$33
-
Flounder Fillet
Browned butter and koji, servied with a small
$42
-
Asparagus Tart
First Quebec Morels with Vegetable Demi-Glace
$36
* Prices are non inclusive of tax and service charge.
Sides
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Hand-Cut Fries, Béarnaise Emulsion
$10
-
Seasonal Vegetables Sautéed with St-Laurent Fleur de Sel
$12
-
Médiserre mushrooms in various textures and cooking methods, herbs and pepper sauce
$13
-
Macaroni Gratin with Raclette Cheese from 'Fritz Kraiser' and Truffle
$15
Desserts
-
Affogato
Delicious coffee, and ice cream by Chef Jean-Marc Guillot
$14
-
Crème Brulée
$15
-
Caramelized Arlette with Seasonal Fruits
Creamy with Fruits and Fresh Fruits
$15
-
Baba Flambé with Rum
Vanilla and Melilot Chantilly, with a Black Currant Compote
$15