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Dinner menu

Appetizers

Oysters of the moment (2)

ginger and lemon kombucha, burned green onions puree

10
Marinated salmon

Koji rice and smoked maple, enoki, apple and chive powder

10
Grilled duck heart

leeks, pine tree togorashi and soya ice cream

10
The bread

cultured butter 

5

Starters

Gaspésie Tuna Sashimi
Wild rice powder, kale, shrimps chips and daikon
24
Vegetable Tartlet
Jam of egg yolks from our hens, cauliflower puree and marinades
15
Young leeks Soup

onions, sunflower seeds

15
Grilled Sweetbreadsrhubarb, Goria pepper, smoked Beauvivage pork cheek 20
Matane Shrimps
Cucumber and mint jelly,  beans, cream and crispy black garlic 
21
Gaspésie Lobster

peaches, tomatoe, terragon mayo

24

Main Courses

Vegetables
Roasted, salsa verde, vegetable glaze, chanterelles mushrooms
22
Antoine’s Guineafowl
Hemp gnocchi, asparagus and guineafowl sauce
37
Ricotta Cavatelli
hedgehog mushrooms, tartufata sauce and white truffle oil
37
Duck Brest from St-Pie
chili-garlic fresh beans, roasted cashew butter
39
Gaspésie Halibut
tarragon, nasturtium, ginger kombucha, cucumber and pine tree oil
45
Kamouraska Lamb
corn cream, lobster mushroom, garden arroche and bacon
45
Aged Prince Edward Island’s Beef Prime Rib (To Share)
 small white turnips, beef marrow and  Au Gré Des Champs cheese aligot
135

Desserts

 

Buckwheat

70% chocolat and camerise

15
Orleans Island’s strawberries
Regional spices and mascarpone
14
Apple
oat and sea buckthorn
14
Variety of two local cheeses 

raspberry fruit paste, seabuckthorn jelly, runner honeycomb from la Cabane du Coureur and brioche

 

15

 

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This establishment is part of COGIR restaurants

Web site created by Kim Trudel
Photo credit : Matt Ayotte