ClassiCs - Le Lapin Sauté

- Our -
Classics
Our menu features local harvest products
Appetizers
Soup of the day 5
Green salad with cherry tomatoes, balsamic caramel and brioche bread croutons 7
French onion soup “au gratin” made with dark Boréale beer Cheddar cheese 8 — Migneron de Charlevoix cheese 10
9
Homemade rabbit “rillettes” served with an onion and carrot confit 20
Warm duck foie gras on brioche bread with apple chutney and cider caramel (1) 50g 8 (3) 150g 22
Your choice of Québec cheeses R A B B IT
Our rabbit comes from the Besnier farm in the Beauce region of Québec.
It is naturally farmed without antibiotics, hormones, animal meal or fat.
Rabbit poutine topped with a two mustard sauce and Perron Cheddar cheese curds 16
Warm rabbit liver and kidney salad with Xérès dressing 17
Seared rabbit liver and kidneys with the chefs signature sauce 19
Rabbit and mushroom puff pastry pie with fruit chutney 22
Confit rabbit with your choice of sauce (two mustard, honey and rosemary or both) 24
Rabbit “cassoulet” , with confit rabbit leg and duck sausage 25
Two is better than one
— To share —
P L ATTER O F C U RE D M E ATS ( A p p e t i z e r )
Smoked duck breast*, homemade rabbit “rillettes”, rabbit liver paté, salami*,
carrot and onion confit, pickles and olives 24
D U C K A N D R A B B IT D U ET
Confit rabbit leg (1), confit duck leg (1), homemade rabbit “rillettes”, duck sausage*,
duck foie gras*, smoked duck breast*, carrot and onion confit, La Sauvagine cheese,
sourdough nut bread, country bread, green salad and pickles 65
*Artisanal cured meats are from Les Cochonnailles in Montreal
Table d’hôte menu
choose a main course from our cl assics or from the discovery menu,
aDD 15$ and get your choice of appetizer, dessert and tea or coffee
(extra 2$, for the seared mushrooms) — (extra de 12$, for the warm duck foie gras)
Bread is served on request — Gluten free menu available
- MENU -
D i s cov e ry
Appetizers
Warm roasted Nantes carrot and beet salad with goat cheese feta and walnuts 8
Warm fondue with Riopelle de l’île-aux-Grues cheese and cranberries poached
in Monna et filles from Ile d’Orléans blackcurrant liqueur 8
12
Seared local wild mushrooms sautéed with potatoes 7
Homemade rabbit liver pâté served with a red wine Orpailleur plum compote Salmon gravlax, Labrador tea jelly, yogurt and cranberries poached
in Monna et filles from Ile d’Orléans blackcurrant liqueur 10
M a i n cou r s e s
French style croque-madame sandwich with aged Perron Cheddar, white wine and bacon 14
Warm roasted Nantes carrot and beet salad with goat cheese feta and walnuts 15
Mac and cheese, with aged Perron Cheddar cheese, squash chutney and walnuts 16
Rabbit “parmentier” with leeks and green peas 20
Blood sausage with apples, diced bacon, sweet potatoes, braised shallots and Mc Keown cider 22
Scallops and braised pork flank with bacon and maple sauce 26
Flank steak AA with green onions and white wine 25
Desserts
C la s s i c s
Chocolate truffles (2) 4
Raspberry pudding, fresh cream 7
Fresh fruit salad 5
Carrot cake 7
Maple “crème brûlée” 7
Apple and sugar pie, fresh cream 8
D i s co v e r y
Blueberry bread pudding
with chocolate sauce and crumble 7
Chocolate fondant with a local dark Boréale
beer caramel and a shooter of local dark
Boréale beer 8
Hot beverages
Tea
Regular coffee
Long or short Espresso
— 2,75 —
—3—
—3—
Café au lait
cup
Beverages
Homemade sodas (raspberry, peach, green apple, cherry or passion fruit) 3
Juice (orange, grapefruit, apple, cranberry) 250 ml 3 — 375 ml 4
Soft drinks (7-up, Ginger Ale, diet Pepsi, Pepsi) 3
Iced tea or lemonade (500 ml) 4
Eska sparkling water (355 ml) 3
Eska still or sparkling water (750 ml) 6
Homemade hot chocolate
3,50 — bowl 4,25
cup
4,50 — bowl 6,50
M ock ta i l s — 5,5 0
Virgin Sunset
(grapefruit juice,
rosemary syrup, soda)
Virgin César
(Clamato juice, tabasco
and Worcestershire sauce)
Rose Pomme
(apple juice,
raspberry syrup, soda)
Af
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te
oon Sna
From 2 p.m. to 5 p.m.
Monday to Friday
ck
s
du Lapin Sauté
2 appetizers + a dessert —
20$
1st cou r s e
Soup of the day
Green salad with cherry tomatoes, balsamic caramel and brioche bread croutons
Homemade rabbit “rillettes” served with an onion and carrot confit
Homemade rabbit liver pâté served with a red wine Orpailleur plum compote
Salmon gravlax with Labrador tea jelly, plain yogurt and cranberries poached
in Monna et filles from Ile d’Orléans blackcurrant liqueur
Warm roasted Nantes carrot and beet salad with goat cheese feta and walnuts
2nd cou r s e
Mac and cheese, with aged Perron Cheddar cheese, squash chutney and walnuts
French onion soup with Migneron de Charlevoix cheese “au gratin”
Scallops in a bacon and maple sauce
Rabbit poutine topped with a two mustard sauce and Perron Cheddar cheese curds
Warm fondue with Riopelle de l’île-aux-Grues cheese and cranberries poached in
Monna et filles from Ile d’Orléans blackcurrant liqueur
3rd cou r s e
Maple syrup crème brûlée
Chocolate fondant with a local dark Boréale beer caramel
Coffee with Coureur des Bois maple liqueur
Homemade hot chocolate with Sortilège maple whisky
- Bread is served upon request -