Breakfast Menu
All meals include coffee/tea, milk/juice, cereals, fresh fruit
Saturday & Sunday
Breakfast Buffet with eggs Benedict, wild blueberry pancakes, herb-roasted baby potatoes, fresh bread, croissants, fruit, ham, bacon, sausage etc. A true feast!
Monday to Friday
Traditional French Canadian Breakfast — Two eggs any style with your choice of pea meal bacon, side bacon, sausage or ham. Served with maple-baked beans, herb-roasted baby potatoes and choice of breads
Lunch Menu
SATURDAY
1st Course — Croque Chaudiere(Grilled sandwich with peameal bacon and Swiss cheese) with a smoked tomato and pepper soup
2nd Course — Bread and butter pudding with butterscotch
SUNDAY
1st Course — Mushroom and Swiss burger with fresh-cut yam fries
2nd Course — Warm apple crumble with French vanilla ice cream
MONDAY
1st Course — Chicken Quesadillas with tomato-corn salsa and green-pea soup
2nd Course — House-made fruit pie with Chantilly cream
TUESDAY
1st Course — Oven-baked meatball sandwich with Creole sauce and Canadian cheddar with Hearts of romaine Caesar salad
2nd Course — Warm brownies with caramel and French vanilla ice cream
WEDNESDAY
1st Course — Prime rib Dip Au Jus with sauteed onions and mushrooms on Garlic Grilled Kaiser Served with baby potato salad
2nd Course — Peach cobbler
THURSDAY
1st Course — Canadian BLT with basil pesto mayonnaise and a salad of baby greens tossed in balsamic-maple vinaigrette
2nd Course — Chaudiere coffee cake with sucre-a-creme
FRIDAY
1st Course — Roasted chicken and Caesar salad wrap with red onions and Swiss cheese, served with fresh cut fries
2nd Course — Baked chocolate tart
DINNER MENU
SATURDAY
Appetizer:
Salad of baby greens with fresh strawberries and toasted almonds in a maple-balsamic vinaigrette
Entree (choice of):
Duck confit with a blackberry compote, seasonal vegetables and rice pilaf
or The Chef’s Choice
Dessert:
Gateaux Napolean
(Fresh baked bread served with every meal)
SUNDAY
Appetizer:
Roasted tomato bruschetta with shaved gran padano Parmesan
Entree (choice of):
Three-cheese lasagne al forno
or The Chef’s Choice
Dessert:
House made fruit pie with Chantilly cream
MONDAY
Appetizer:
Green pea soup garnished with mint oil
Entree (choice of):
Maple glazed smoked pork shoulder with seasonal vegetables and risotto
or The Chef’s Choice
Dessert:
Bread and butter pudding with butterscotch and crème Anglais
TUESDAY
Appetizer:
Roasted pepper bruschetta with goat’s cheese
Entree (choice of):
Pan-roasted Atlantic salmon with a tomato-caper relish, seasonal vegetables and herb-roasted baby potatoes
or The Chef’s Choice
Dessert:
Peach cobbler
WEDNESDAY
Appetizer:
Cucumber and watermelon salad with feta and black olives
Entree (choice of):
Grilled flank steak with wild mushroom demiglace, seasonal vegetables and fresh-cut Yukon gold fries
or The Chef’s Choice
Dessert:
Creme caramel
THURSDAY
Appetizer:
Hearts of romaine Caesar salad
Entree (choice of):
Goat cheese and sun-dried tomato stuffed chicken supreme with a basil cream sauce, seasonal vegetables and mashed yams
or The Chef’s Choice
Dessert:
Baked chocolate tart with French vanilla ice cream
FRIDAY
Appetizer:
Wild mushroom soup finished with black truffle oil
Entree (choice of):
Prime rib au jus with seasonal vegetables, Yukon gold mashed potatoes and Yorkshire pudding
or The Chef’s Choice
Dessert:
Maple crème brulee
Please note that our menu is subject to change at anytime