Menu Bistro - Château Mont-Sainte-Anne

b i s t r ø n o r d i k
entrées
appetizers
les entre-deux
soups and salads
G â te a u d e crabe du Grand Nord fa ç on
C h â te a u , sauce à la citrouille lé gè re me nt re le v é e ,
r o q u e tte au m iel et à la lim e
Château-style Far North crab cake, lightly spiced pumpkin sauce,
honey-lime arugula
15 $
S o u p e à l ’o ig n o n No r d ik ,
c ro û t o n g r a t in é a u Ok a f u m é
Nordik onion soup with smoked Oka
croutons au gratin
9 $ *
Chaudron du Château
C r o s ti n i de canard em boucané, p omme a c idulé e e t fé ta ,
s a la d e r a fraîchie aux agrum es
Smoked duck crostini, tangy apple and feta, citrus salad
14 $
Signature Château stew
6 $
P e t it e v e r d u r e d e s a is o n
Seasonal green salad
6 $
S a u m o n c ru m ariné à la m inute e t s on ta rta re de thon
a u x h e r b es, parfum de yuzu et a il rôti
Marinated raw salmon and tuna tartare in herbs, yuzu, and roasted garlic
17 $ *
I n s p i r a ti o n selon les saisons
Seasonal specialty
12 $
E s c a lo p e de foie gras poêlé,
p e ti te p o ire flam bée au cognac
Pan-fried foie gras escalope with cognac-flambéed baby pear
21 $ **
Chaudrée de moules
façon Château,
espuma s a f r a n é
Château-style mussel chowder
with saffron espuma
10 $ *
*supplément de 2 $ en table d’hôte /
$2 extra in table d’hôte
S a la d e c l ub César
Club Caesar Salad
12 $
S a la d e d e lentilles à la bettera v e , a ux c œurs
d ’ a rti c h a uts et tom ates cerises p a rfumé e à la s a uge ,
m i c r o c r o û tons parfum és à l’huile d’a il
Lentil salad with beetroot, artichoke hearts, sage cherry tomatoes,
and garlic-oil mini croutons
12 $
*supplément de 3 $ en table d’hôte / $3 extra in table d’hôte
**supplément de 5 $ en table d’hôte / $5 extra in table d’hôte
Table d’hôte / four-course meal
Com posez v otre p rop re ta ble d’hôte à p a rtir du me n u
Choix d’entrée, p ota ge , p la t p rinc ip a l e t de s s e rt da ns le s 2 c a rt e s
Create your own four-course meal. Your choice of appetizer, soup, main course and dessert from both menus 45 $
les mijotés
et travaillés
stews and other
favourites
Les classiques bistros
retravaillés
updated bistro classics
Ris otto a ux tom a t e s c o n f it e s e t b a s il ic ,
c re v e tte gé a nte e t p é t o n c l e s a u n a t u r e l
Salade club César : cœurs de romaine servis
avec bacon, poulet, tomates, tuile de parmesan,
vinaigrette César et triangle de granola
Club Caesar Salad: romaine leaves topped with bacon,
chicken, tomatoes, Parmesan flakes, Caesar dressing,
and granola triangle
18 $
Confit tomato and basil risotto, giant shrimp
and scallops au naturel
28 $
Côte de s a nglie r d e S a in t - A u g u s t in in f u s é e
a u thé du L a br a d o r e t a u x c a n n e b e r g e s
Grillade du moment,
servie avec frites et salade
Saint-Augustin boar rib infused
with Labrador tea and cranberry
30 $
Grilled meat with fries and salad
23 $
Quinoa mu l t ic o l o r e f a ç o n c o u s c o u s
a ux f r u it s s é c h é s e t l é g u m e s
Tartare aux deux saumons
aux saveurs asiatiques,
servi avec chips chaudes et salade
Couscous-style multicoloured quinoa
with dried fruit and vegetables
22 $
Two-salmon Asian-style tartare with salad and warm chips
23 $, entrée
appetizer 14 $
Bout de c ôte d e b œ u f e n c u is s o n l e n t e
s ous v ide , r é d u c t io n d e v in r o u g e ,
é c ha lote s c o n f it e s e t é p ic e s f u m é e s
Tofu Général Tao
Prime rib tip cooked sous-vide, red wine reduction,
shallot confit, and smoked spices
30 $
General Tao tofu
17 $
Big Burger du Château (cerf des Appalaches
ou boulette végé), poêlée champêtre
(oignons, champignons et bacon) et brie
fondant sur pain multigrain
Effiloc hé d’a gn e a u d u Qu é b e c e n r o u l a d e
de p â te s fra îc he s m a is o n , j u s a u t h y m f r a is
Big Château burger (Appalachian venison or vegetarian),
country-style fried vegetables (onions, mushrooms,
and bacon), and melted brie on multigrain bread
17 $
Cuisse de canard confite, gratin savoyard
et légumes du moment, caramel de bleuets
Confit duck thigh, leeks au gratin, seasonal vegetables,
and blueberry caramel
18 $
Étagé d’araignée de veau et portobellos,
demi-glace infusée au porto
Layered veal steak and portobello mushrooms
with port-infused demi-glace
24 $
Poêlée de champignons de nos sous-bois
sur son nid de tagliatelles
Pan-fried local mushrooms on tagliatelle
19 $
nouvelle cuisine nordique
Pulled Québec lamb in homemade pasta roulade
with fresh thyme gravy
27 $
T hon r o u g e s im p l e m e n t g r il l é ,
s a ls a ra fraîc h is s a n t e a u b l é d ’In d e ,
t o m a t e , p im e n t e t a v o c a t
Broiled red tuna with a refreshing corn,
tomato, pepper, and avocado salsa
35 $ *
L ’in s p ir a t io n d u c h e f
Chef’s choice
prix du marché / market price
Mé da il l o n d e w a p it i d u Qu é b e c
a u x é p ic e s b o r é a l e s ,
s a uc e a u x p e t it s f r u it s d e l a c ô t e
Boreal-spiced Québec elk medallion with berry sauce
34 $ *
*supplément de 5 $ en table d’hôte / $5 extra in table d’hôte
la dent sucrée
ou fromagée
desserts and cheeses
A s s i e tte de from ages de no s ré gions ,
p e ti ts fruits séchés et noix mé la ngé e s
Regional cheese plate with a dried fruit and nut mix
9 $, 2 morceaux / choice of two
12 $, 3 morceaux / choice of three
C r è m e brûlée au parfum du mome nt
Seasonal crème brûlée
9 $
S a la d e de fruits m aison,
p a i n aux bananes grillé
Signature fruit salad and toasted banana bread
7 $
Ta rte Tatin chaude servie p our de ux ,
g la c e vanille aux pépites d’é ra ble
Tarte Tatin for two served warm with vanilla ice cream
and maple chunks
16 $
c e rtifié Ta ble au x S a v e u r s d u
T e rroir e t Pa rc o u r s g o u r m a n d
du Qué be c , le Bis t r ø No r d ik
c ontinue s on é v o l u t io n , in s p ir é p a r
le mouv e me nt d e l a n o u v e l l e c u is in e
nordique intro d u it e p a r l e c h e f
Re né Re dz e p i du r e s t a u r a n t No m a
de Cop e nha gue , n o m m é m e il l e u r
re s ta ura nt du m o n d e .
Au ry thme de s r é c o l t e s , a u g r é
de s s a is ons , la n o u v e l l e c u is in e
nordique me t en v a l e u r l a n a t u r e
d’ic i, s a div e rs it é , l e s p r o d u it s d e
la Côte - de - Be a u p r é e t d e s r é g io n s
v ois ine s , be rc e a u d e l ’a g r ic u l t u r e
e n Amé rique .
De la re nc ontre e n t r e c h e f
ins p iré e t p rod u c t e u r s p a s s io n n é s
na ît une c uis in e s a n t é t o u t
e n fra îc he ur, c o n c o c t é e a v e c
ra ffine me nt p ou r l e b ie n - ê t r e .
Adie u s uc re s , g r a s s a t u r é s , e x c è s
de s e l e t c a lor ie s ! Bo n j o u r p u r e t é ,
s imp lic ité e t bo n g o û t !
l’Équip e de la c u is in e
du Bis trø NORD IK
T e n ta tion sucrée de notre ma ître p â tis s ie r
Our master pastry chef’s sweet treat
8 $
L ’ A b r icochoco : subtil m éla nge
e n tr e l’abricot adouci de mie l s a uv a ge
e t le chocolat noir
Abricochoco: a delicate blend of apricot in wild honey
and dark chocolate
8 $
C a r a m elia : savoureuse m ou s s e c a ra me l
a u x p a rfum s d’agrum es et ginge mbre
Caramelia: a delicious citrus-ginger caramel mousse
9 $
F r a m boisine : parfaite m osaïque e ntre la
fr a m b oise, le chocolat bla nc e t la nois e tte
Framboisine: a perfect raspberry, white chocolate,
and hazelnut mosaic
10 $
Certified member of the Table aux Saveurs du
Terroir network and the province’s Gourmet
Route, Bistrø Nordik continues to grow today,
inspired by the new Nordic cuisine introduced
by Chef René Redzepi at Copenhagen’s Noma
restaurant, named the world’s finest.
As seasons and harvests come and go, new
Nordic cuisine showcases the best that nature
has to offer in all its diversity, particularly
products from the Côte-de-Beaupré and
surrounding area, the cradle of agriculture
in North America.
An inspired chef met with passionate
producers and a fresh, healthy cooking
movement was born, put together with one
eye on sophistication and the other on wellbeing. Wave goodbye to sugar, saturated fats,
salt and calories! And say hello to terrific
pure and simple flavours!
The Bistrø NORDIK kitchen team