Pour l`amour d`une passion est née

Le Godefroy dining room
Our executive chef, Stéphane Hubert, and his crew
create every dish with much sought-after locally grown or
farmed trendy products, from our neighbors,
making your gastronomic experience, a part of your souvenirs.
Table d’hôte
Add 20. to the price of main dish for a 4-course table d’hôte including
starter, pause, main dish, dessert and coffee.
Bon appétit!
Certified “Terroir & Saveurs”
The most extensive network in Québec to learn more about the diversity and the
particularities of regional and terroir products from Québec.
Member of “Aliments du Québec au menu”
An organization whose mission is to promote Quebec agri-food products
and contribute to its development, its rise and its outreach.
Maple Master
To constantly hone talent and keep a special place in menus for maple, one of our
most delicious natural resources and to tantalize with the taste of maple in all its
forms.
Your children deserve our full attention.
Ask for your menu specially prepared for them.
Some of our producers,
our friend
Arômes de la terre
Boulangerie St-Méthode
Canards du Lac Brome
Cidrerie Michel Jodoin
Chocolaterie Samson
Érablière Précourt-Dionne
Fromagerie L’Ancêtre
Fumées des Monts
Gibier Canabec
Gordon service alimentaire
Maison du gibier
Marcotte Alimentation
Olymel
Palme d’Or
Pêcheries Ste-Angèle
Produits de l’Alvéole
Saveurs cultivées
Vignoble Artisans du Terroir
Starter
Fine lettuce
garnished with berries, L’Arrière-Cour cheese and
grilled pecans, buttermilk honey dressing । 9.
Saint-Justin, Eau minérale naturelle gazéifiée, Maskinongé – Québec (355 ml – 3.)
Our own smoked salmon
julienne vegetables with olive oil and lemon juice,
fried taro root, tzatziki sauce । 10.
Cuvée du Sommelier, Artisans du Terroir, St-Paul d’Abbotsford – Québec (150 ml – 7.)
Trout tartar
topped with baby greens, chive oil । 12.
Niagara Peninsula, V.Q.A., Sauvignon Blanc, Réserve, 2013, Jackson-Triggs – Ontario (150 ml – 9.)
Smoked duck rillettes
croutons, fig and ground cherry chutney । 10.
Niagara Peninsula, V.Q.A., 1914 Honour & Valour, 2013, Diamond Estates – Ontario (150 ml – 9.)
Duck drumstick
maple-flavored crystallized, mellowed with raspberry vinegar,
pineapple and red sweet pepper chutney – 10.
Niagara Peninsula, V.Q.A., Cabernet / Shiraz, Discovery Series, 2012, Dan Aykroyd – Ontario (150 ml – 10.)
Crew’s inspiration regional tapas (for 2) । 19.95
(Extra 6. to table d’hôte and package)
Okanagan Valley, V.Q.A., Pinot Blanc, Five Vineyards, 2014, Mission Hill – C-B (150 ml – 9.)
Grilled shrimps
sauteed mushrooms and lobster meat, whisky cream sauce । 20.
(Extra 6. to table d’hôte and package)
California, Chardonnay, 2014, R.H. Phillips – États-Unis (150 ml – 8.)
Calves’ sweetbreads feuilleté
goat cheese fondant, maple and xeres pan fried pears,
apple cider sauce । 17.
(Extra 5. to table d’hôte and package)
Okanagan Valley, V.Q.A., Pinot Blanc, Five Vineyards, 2014, Mission Hill – C-B (150 ml – 9.)
Duck foie gras
torchon-style, caramelized black cherries । 24.
(Extra 15. to table d’hôte and package)
Vin de glace, Artisans du Terroir, St-Paul d’Abbotsford – Québec (50 ml – 13.)
Pause
Home-made sorbet
daily flavor । 3.
Soup of the evening
crew’s inspiration । 4.95
Main dish
Mushroom ravioli
dried tomatoes and leek, Espelette pepper cream sauce । 21.
California, Chardonnay, 2014, R.H. Phillips – États-Unis (150 ml – 8.)
Steamed trout fillet
sauteed mushrooms, mashed Yukon Gold,
olive oil cream sauce । 24.
Niagara Peninsula, V.Q.A., Sauvignon Blanc, Réserve, 2014, Jackson-Triggs – Ontario (150 ml – 9.)
Salmon fillet
unilateral cooked, tomatoes and pancetta chips,
lime and pink pepper sauce । 24.
Coteau de Karisse, Rosé, 2014 – Québec (150 ml – 7.)
Vin vinifié à partir de raisins cultivés dans la région du Centre-du-Québec (Bécancour)
Chicken breast
marinated with maple and cognac, cheese fondant,
xerex vegetables, duck foie gras sauce । 27.
Niagara Peninsula, V.Q.A., 1914 Honour & Valour, 2013, Diamond Estates – Ontario (150 ml – 9.)
Roasted steaklet of duck
crisp flower sea salt, caramelized cranberries,
maple port wine sauce । 30.
Okanagan Valley, V.Q.A., Cabernet / Merlot, Five Vineyards, 2013, Misson Hill – CB (150 ml – 10.)
Main dish
Braised lamb shank
shiitakes and leek, rosemary sauce । 32.
Niagara Peninsula, V.Q.A., 1914 Honour & Valour, 2013, Diamond Estates – Ontario (150 ml – 9.)
Seafood platter
three garlic flower shrimps, three scallops and three scampies । 50.
(Extra 15. to package)
Niagara Peninsula, V.Q.A., Sauvignon Blanc, Réserve, 2014, Jackson-Triggs – Ontario (150 ml – 9.)
Surf & Turf
grilled Angus filet mignon (170 g),
3 garlic flower sautéed shrimps, pepper sauce । 53.
(Extra 18. to package)
Niagara Peninsula, V.Q.A., Cabernet / Shiraz, Discovery Series, 2012, Dan Aykroyd – Ontario (150 ml – 10.)
Grilled manhattan sirloin steak
marinated, five-peppercorn and brandy sauce । 34.
Okanagan Valley, V.Q.A., Cabernet / Merlot, Five Vineyards, 2013, Misson Hill – CB (150 ml – 10.)
Grilled filet mignon
mushrooms and boar bacon,
whisky and Sarawak black pepper sauce । 44.
(Extra 10. to package)
California, Petite Sirah, Pennywise, 2012, The Other Guys – États-Unis (150 ml – 11.)
Chef’s inspiration । 33.
Wine selection by our sommelier (150 ml – $)
À-côté
Two garlic flower panfried shrimps । 8.
Two garlic flower panfried scallops । 12.
Mushrooms and leek flambéed with cognac । 7.
Half-cooked duck foie gras (12 g) । 5.