La Chaumière Restaurant

PÂTÉ MAISON ET CORNICHONS, SAUCE CUMBERLAND

Pâté maison with gherkins, rosehip Cumberland sauce and rosehip salt

CONFIT DE CANARD À LA ROQUETTE ET POMMES SARLAT

Duck leg confit with arugula and Sarlat potatoes

CARPACCIO DE COQUILLES ST. JACQUES

Scallop carpaccio with sundried tomatoes and citrus zest, black lava salt

TARTARE DE THON Á LORANGE ET AVOCAT

Tuna tartare with orange and avocado

SAUMON FUMĖ ET CONDIMENTS

Smoked salmon with Bermuda onion, capers and Carpineto olive oil

FOIE GRAS SAUTÉ AVEC DES HUÎTRES CHAMPIGNONS ET PORT

Sautéed foie gras with oysters mushrooms and Port wine

ESCARGOTS BRAISÉ AU VIN ROUGE, GLACÉS AVEC BRIE

Braised escargots with red wine, herbs and bacon, glazed with Brie cheese

GAMBAS SAUTÉS AVEC UNE TARTLETTE PROVENÇALE

Sautéed prawns with a provençale inspired tartlette

CALAMARS FRITS ET POMMES DE TERRE INCAS

Fried calamari rings with Inca potatoes and cumin spiced yoghurt

POTAGE DU JOUR

Soup of the day

BISQUE LA CHAUMIÈRE

La Chaumière lobster bisque

CONSOMMÉ DE BOEUF ET VENAISON ALBION

Beef and venison consommé with asparagus and truffle

TOMATES HOTCHKISS ET MOZZARELLA DE BUFFLE

Hotchkiss tomatoes with buffalo mozzarella, basil and Carpineto olive oil

LAITUE, COURGE MARINÉ ET FROMAGE DE CHÈVRE

Butter lettuce leaves with marinated squash and herbed goat cheese

ÉVENTAIL DAVOCAT, CONCOMBRE ET TOMATES

Avocado fan with cucumber and cocktail tomatoes, white balsamic vinaigrette

FEUILLES DÉPINARDS AUX CANNEBERGES, PÉCANS ET PARMESAN CROQUANTS

Spinach leaves with cranberries, pecans and Parmesan crisps

FILET DE SAUMON ET LENTILLES, BEURRE PINOT NOIR

Salmon filet with red lentils, thyme and bacon, Pinot Noir butter

FILET DE BAR CROUSTILLANT AVEC UNE ÉMULSION DAGRUMES, SOJA ET PIMENT DOUX

CABILLAUD RÔTI DANS UNE CROÛTE DE PESTO ET TOMATE

Baked sablefish with pesto and a tomato crust, beurre blanc

SAINT-JACQUES ET GAMBAS SAUTÉES

Sautéed scallops and prawns with sundried tomato

QUEUES DE SCAMPIS RÔTIS AU FENOUIL ET POIVRE ROSE

Baked scampi tails with fennel and pink peppercorn

MAGRET DE CANARDNOBLE FARM RÔTI AU THYM ET MIEL

Roasted Noble Farm duck breast with thyme and honey, red wine sauce

ENTRECÔTE DE BISON

Bison entrecote with chestnut tartelette and cranberry jus

FILET DE VEAU SAUTÉ AU FOIE GRAS ET PORT

Sautéed veal filet with foie gras and Port wine

RIS DE VEAU SAISI Á LA SAUCE TRUFFE

Veal sweetbreads with braised Belgian endive and truffle sauce

CARRÉ DAGNEAU À LA PROVENÇALE

Rack of Alberta lamb à la provençale

FILET DE BOEUF DE LALBERTA, SAUCE BÉARNAISE

Filet of Alberta beef, Béarnaise sauce

SELECTION DE FROMAGE

Selection of fine cheese

CRÈME BRÛLÉE

SOUFFLÉ AU GRAND MARNIER (Pour deux)

(Allow 30 minutes for preparation, preferably order with your meal)

FRAISES FLAMBÉES MAISON (For two)

TRIO DE CRÈME GLACÉE ET SORBET MAISON

Trio of home-made ice cream and sherbet

VACHERIN GLACÉ AUX FRUITS ET NOIX DE MACADAMIA

Vacherin glacé with raspberry, mango and macadamia nuts

CHAUD-FROID DE CHOCOLAT BLANC

White chocolate soup with a raspberry bombe

FONDANT AU CHOCOLAT ET CRÈME GLACÉE VANILLE

Seven minute soft chocolate cake with vanilla ice cream

FRUITS MARINÉS AU GRAND MARNIER

Fresh fruit marinated in Grand Marnier

CARPACCIO DANANAS, SORBET À LA FRAMBOISE

Pineapple carpaccio with raspberry sorbet and honey citrus sauce

1 dozen Hot and Cold Hors d'Oeuvre

1 dozen Skewers: Chicken, Beef, Scallop or Prawn

House Pâté with Cumberland Sauce and Gherkins

Seafood Terrine with Marinated Prawn and Arugula

Scallop and Prawn Cerviche with Avocado

Tuna Tartare with Micro-Greens

Proscuitto and Melon with Olive Tapenade

Smoked Salmon with Lemon Capers and Parsley

Sautéed Prawn and Scallop with Soft Polenta, Tomato Tarragon Butter

Sautéed Wild Mushroom on Grilled Ciabatta

Seafood Croquette with Lime and Chili Aioli

Roast Portabello Cap with Bell Peppers and Basil

Cheese Beignet on Artichoke and Eggplant Purée

Crisp Calamari Rings with Sautéed Romaine

Seafood Risotto with Octopus and White Wine

Warm Duck Confit on Toasted Kasha Risotto

Carved Duck Breast on Yukon Gold Potato and Fava Bean Hash

Lobster Bisque

Potato Leek Soup with Aged Cheddar

Tomato Gin Bisque

Asparagus Velouté with Corned Beef

Mixed Green Bouquet with White Balsamic and Thyme Vinaigrette

Hotchkiss Tomato and Micro-Green Medley, Carpineto Olive Oil

Butter Lettuce and Radicchio Cup with Cocktail Tomato and Cucumber

Spinach Greens with Golden Beet and Dried Cranberries

Buffalo Mozzarella and Tomato Caprese

Chilled Asparagus with Soft Cooked Egg and Crisp Pancetta

Romaine Leaves with Bell Pepper and Marinated Mushrooms

Sautéed Halibut with Tomato and Lime

Sautéed Spring Salmon with Pink Grapefruit and Caviar

Sautéed Arctic Char with Crab Brandade

Grilled B. C. Sturgeon with Capers and Sundried Tomato

Baked Sablefish with Grainy Mustard Crust

Pan Seared Seabass with Olive Tapenade and Olive Oil Emulsion

Breast of Range Fed Chicken with Mushroom Sauce

Breast of Muscovy Duck with Orange Infused Sauce

Breast of Pheasant with Smoked Salt and Truffled Barley

Elk NY Steak with Cranberry Compote and Red Wine Sauce

Milk Fed Veal with Oka Cheese and Port Wine

Rack of Alberta Lamb Provençale

Bison Steak, Sauce Cheron

Pan Seared "Elk Chop" with Onion and Mushroom Duxelle

Roast Beef Tenderloin Perigourdine

Double Thick Beef Entrecote with Peppercorn Sauce

Medley of Grilled Vegetables with Olive Couscous

Fresh Fruit and Berries Marinated in Limoncello

Seven Minute Soft Chocolate Cake, Vanilla Ice Cream

Salted Caramel Panna Cotta

Tiramisu with Raspberries

Maple and White Chocolate Mousse in a Chocolate Basket

Green Tea Mousse in Dark Chocolate Pastry

Selection of Ice Creams

Selection of Fruit Sorbets

Crème Brûlée

Cheese Selection

Drinks