RECOMMENDED DESSERT


Italian prune plums and walnuts bostock brioche,
sour cream ice cream and bourbon caramel
12

DESSERTS


Blancmange, citrus and passion fruit
12.75

Coffee flavored crème caramel v
12.75

Vanilla crème brûlée v
11.75
Madeira, rainwater medium dry
12

Lemon curd tart
12.75
France, Sauternes, Clos 19 Bis
16

Fresh fruits, coco basil sorbet, palm pastry v
13.75
Québec, Vin de glace, Domaine des Salamandres
17

Rum baba, chantilly and pink grapefruit sorbet v
12.75
Rhum Reserve Exclusiva Diplimatico
12

Chocolate profiteroles v
13.75

French toast, dulce de leche ice cream & maple caramel v
14.75
Espagne, Xérès, Amontillado, Lustau
8

Guanaja chocolate mousse & Madeleines cakes v
13.75

Banana and dates Sticky Toffee pudding, vanilla ice cream v
13.75
France, Vin doux naturel ambré, Cuvée W, Vinoceros, 2010
14

Manjari chocolate tart, ginger ice cream v
13.75

Moist chocolate and banana cake, pop corn ice cream* v
13.75

Homemade cookies and petits fours v
9.75/14.75

Homemade ice cream & sorbets v
one flavor
/8.75
assortment/12.75

v -
vegetarian options
*
- gluten free
All desserts may contain traces of nuts
Pastry chef - David Courteau


CHEESES

Portion 30 gr
8.75

Louis d’or (Sainte-Élizabeth-de-Warwick)

Bleu d’Élizabeth (Sainte-Élizabeth-de-Warwick)

Le Riopelle de l’Isle (Île-aux-Grues)

Victor et Berthold (Notre-Dame de Lourdes)

L’Origine de Charlevoix (Baie-St-Paul)

Grey Owl (Notre-Dame-Du-Lac)

Cheese is served with raisin bread

 
 

MONDAY TO FRIDAY
11:45AM to midnight

SATURDAY & SUNDAY
10:00AM to midnight