LA ROTONDE menu

Gastronomy Flavors Experience
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49 $
EXCLUSIVE MENU | 4 COURSE TABLE D’HÔTE
PRELUDES
Mesclun of young lettuce from Tango Sprouts* and its balsamic vinegar dressing
Salmon gravlax flavored with Les Folies du Vigneron from Vignoble de la Bauge**
GRANITA
150 ml of LEVA Sauvignon Blanc Viognier IP-2014, Bulgaria (white)
DELIGHTS OF THE TABLE
Osso buco of pork from Quebec with tomatoes and ‘35’ beer from
Farnham Ale & Lager* microbrewery
Filet of walleye fried in oil with sun-dried tomatoes, oregano and green onions
Roasted chicken with leek and a white wine from
Vignoble de l’Orpailleur** cream sauce
225 ml of Torre Tallada IP-2013, Spain (red)
PASTRY CHEF’S DELIGHTS
Pyramid of 70 % chocolate from Saint-Domingue
Maple and Coureur des bois from Domaine Pinnacle** frosted cup
Coffee or tea
Taxes and gratuity are not included
PRELUDES
À la carte
Cream soup of the day
$5
...
Brome Lake** duck terrine with sun-dried tomatoes, pesto, black olives and
pearls La Flambée from Vignoble de la Bauge**
$6
Bundle of portobellos with Mont Saint-Benoît cheese from Abbaye
Saint-Benoît-du-Lac**
$6
Mesclun of young lettuce from Tango Sprouts* served with a duck confit from
Brome Lake** and a dressing made of caramelized strawberries
$8
(extra $3 for table d’hôte)
Crème brûlée of foie gras from the Ferme Palmex* and truffle served with its
garam masala ladyfingers (extra $3 for table d’hôte)
$8
El Niño cheese from Fromagerie des Cantons* with smoked Brome Lake**
duck and crushed tomatoes (extra $ 6 for table d’hôte)
$11
Phyllo of Rondoux pure goat cheese from the Fromagerie de Corneville* with
figs, pistachios and honey (extra $6 for table d’hôte)
$11
Scallop smoked with black tea and smoked trout from Ferme piscicole des
Bobines** and mango puree (extra $7 for table d’hôte)
$12
...
Granita
$4
Taxes and gratuity are not included
3-course table d’hôte : extra $10
Cream soup of the day or appetizer - Main course - Dessert - Coffee or tea
5-course table d’hôte : extra $16
Cream soup of the day - Appetizer – Granita - Main course - Dessert - Coffee or tea
DELIGHTS OF THE TABLE
À la carte
Trout filet from Ferme piscicole des Bobines** with a nuts and curry crust
$25
Suggested wines : Santa Margherita Pinot Grigio, Italy (white)
Château de la Chaize Brouilly, France, Beaujolais (red)
Brome Lake** duck breast with ras-el-hanout and orange
$26
Suggested wines : Castillo de Almansa Reserva, Spain (red)
Santa Cristina Campogrande, Orvieto, Italy (white)
Beef filet mignon with blue cheese from Abbaye St-Benoit-du-Lac**, with a
red wine sauce from vignoble Les Artisans du Terroir*
$37
Suggested wines : Château de Haute-Serre, Cahors S-2005, France, Southwest (red)
Kim Crawford Pinot Gris Marlborough, New-Zealand (white)
Loin of lamb cooked ‘‘sous vide’’ with a sauce of La Flambée from Vignoble de
la Bauge** perfumed with cedar
$36
Suggested wines : Pétales d’Osoyoos S-2011, Canada, Colombie-Britannique (red)
Trimbach Pinot blanc, France, Alsace (white)
Creamy risotto with oyster mushrooms from Chez Maty* and asparagus
$20
Suggested wines : Château Ksara Clos St-Alphonse S-2011, Lebanon (red)
Château Sainte-Marie Entre-deux-Mers Vieilles Vignes, France, Bordeaux
(white)
Taxes and gratuity are not included
À la carte
Wapiti bavette marinated satay style and cooked ‘‘sous vide’’
$35
Suggested wines : Callaway Selection California Merlot, United States, California (red)
Fetzer Valley Oaks Fumé Blanc, United States, California (white)
Veal mignon from Quebec marinated in ‘35’ beer from Farnham Ale & Lager
Microbrewery*
$35
Suggested wines : Cavalier du Versant, Quebec, Saint-Sévère (red)
La Chablisienne Cuvée La Sereine, Chablis, France, Bourgogne (white)
Pan-fried shrimps perfumed with red curry and a sabayon of Les Folies du
Vigneron from Vignoble de la Bauge**
$29
Suggested wines : Pétales d’Osoyoos S-2011, Canada, British Columbia (red)
Trimbach Pinot blanc, France, Alsace (white)
...
Plate of regional fine cheeses
$13
Suggested wine : The Chocolate Block, Western Cape S-2011, South Africa (red)
Wente Vineyards Morning Fog Chardonnay – S, United States, California
(white)
Pastry chef’s delights
$6
Coffee or tea
$2
* Local producers
** Local producers certified ‘’Créateurs de saveurs’’
The Créateurs de saveurs brand certifies that the
food products have been harvested or prepared by
businesses from the Eastern Townships and comply
with the criteria and code of ethics developed by the
Conseil de l’Industrie bioalimentaire de l’Estrie.
The Chefs Créateurs brand identifies restaurants
valuing local flavors. It is a guarantee of quality for
consumers fond of regional products. The chefs
must meet certain criteria, including work with a
minimum of five regional producers or processors
and use a dozen of their products, especially
products certified Créateurs de saveurs.
Taxes and gratuity are not included
Our Chef, David Deslandes, wishes you
Bon Appétit !