See our menu here

4 COURSE DINNER
Served in L’Ambroisie dining room
From 6 to 9 p.m.
First Course
Boston heart, Belgian endives, feta cheese with walnuts and raspberry vinaigrette.
Ricotta cheese Rotolo, Italian tomato sauce flavored with Provence herbs and fried spinach.
Rabbit liver Madeira mousse, served in a pot and candied carrots and ginger.
Caesar salad dusted with Parmesan cheese, croutons and bacon, served with tomatoes and lemons.
Crispy mushrooms, cream, white wine, topped with Portobello and shiitake.
Escargot bourguignon and garlic butter.
Escargot bourguignon, garlic butter au gratin.
Atlantic salmon tartare, capers, red onions and citrus.
Smoked salmon, capers, diced onions and citrus.
Included in table d’hôte / À la carte $ 6
Included in table d’hôte / À la carte $ 6
Included in table d’hôte / À la carte $ 6
Supp. table d’hôte $ 3 / À la carte $ 9
Supp. table d’hôte $ 4 / À la carte $ 11
Supp. table d’hôte $ 3 / À la carte $ 9
Supp. table d’hôte $ 5 / À la carte $ 11
Supp. table d’hôte $ 10 / À la carte $ 16
Supp. table d’hôte $ 8 / À la carte $ 14
Second Course
Soup of the day.
Beef consommé with julienne root vegetables.
Onion soup with two cheeses, mozzarella and swiss.
Included in table d’hôte / À la carte $ 5
Included in table d’hôte / À la carte $ 5
Supp. table d’hôte $ 4 / À la carte $ 8
Third Course
Accompanied with chef’s choice of vegetables and potatoes.
Chicken supreme, mango and sweet pepper sauce.
AA beef flank, 6 oz., cooked on the grill with pepper sauce.
Atlantic fresh salmon filet, steamed with white butter and chives.
Rosé sauce tortellinis, bocconcini with pesto and black olive tapenade.
Veal liver accompanied with red onion compote and onion sauce.
Braised lamb shanks with tamari, red peppers and maple syrup.
Cod filet, lobster sauce with Nordic shrimps.
Pepper Linguinis, garlic, pine nuts, tomatoes, green onions, ¼ lb of shrimps.
Steak and Fries, 8 oz. of AA beef, cooked on the grill.
Steak and Fries, 12 oz. of AA beef, cooked on the grill.
Ribsteak, 14 oz. of AA beef, cooked on the grill.
Surf & Turf, AA beef tenderloin of 5 oz., cooked on the grill with 4 scampis and garlic butter.
Scampis : 8 served with garlic butter.
AA beef tenderloin, 9 oz. cooked on the grill with pepper sauce.
Included in table d’hôte / À la carte $ 23
Included in table d’hôte / À la carte $ 23
Included in table d’hôte / À la carte $ 23
Included in table d’hôte / À la carte $ 23
Included in table d’hôte / À la carte $ 23
Supp. table d’hôte $ 5 / À la carte $ 28
Supp. table d’hôte $ 4 / À la carte $ 27
Supp. table d’hôte $ 3 / À la carte $ 26
Supp. table d’hôte $ 5 / À la carte $ 28
Supp. table d’hôte $ 9 / À la carte $ 32
Supp. table d’hôte $ 17 / À la carte $ 40
Supp. of table d’hôte $ 24 / À la carte $ 47
Supp. of table d’hôte $ 23 / À la carte $ 46
Supp. of table d’hôte $ 13 / À la carte $ 40
Fourth Course
Coffee, tea or herbal tea included.
Yucatan 55% Chocolate crème brûlée.
Pear and chocolate cake.
Sugar and cream pie.
Fresh fruit salad.
Apple and spice cake with rhum sauce.
Included in table d’hôte / À la carte $ 7
Included in table d’hôte / À la carte $ 7
Included in table d’hôte / À la carte $ 7
Included in table d’hôte / À la carte $ 7
Included in table d’hôte / À la carte $ 7
This menu may change at any moment according to the availability of seasonal products.
We will do all we can to respect your dietary restrictions when it comes to allergies but, please note that despite our efforts, all our dishes
may contain traces of allergens.