Easter Menu

Easter Menu

Sunday, April 9th


By reservation only.

First seating option at 12pm.

Last seating option at 8pm.

No entertainment.

A « Reservation & Confirmation » form must be completed (including the selection of menu items ) to validate the reservation.

Please contact us by phone (754-206-4116), by email ([email protected]) or select « find contact us » tab to get the form.

The « Reservation & Confirmation » form will be emailed to you in return.

Thank you for your understanding !


Menu options (per person)

Appetizer & Main Course : $73.00

Main Course & Dessert : $73.00

Appetizer, Main Course & Dessert : $82.00

                   No Sharing. 7% Tax and 20% service will be added to the final check.


Choice of Appetizers 

  • Duo Pascal d’Escargots :                             

Pairing of

– Mille Feuilles d’Escargots  (homemade puff pastry filled with escargots & mushrooms seasoned with parsley, garlic and butter sauce)


– Escargots au gratin (with mushrooms, artichoke bottom, spinach, Béchamel sauce. Topped with melted Swiss cheese)


  • Coeur de Tartare de Saumon

Heart shape of fresh salmon and smoked salmon Tartare on a bed of avocado, capers and shallots, flavored with our special seasoning


  • Salade de chevre chaud (Hot goat cheese salade)

Hot goat cheese with breading around, honey on the top served with salade ,tomato ,crouton bacon and nuts


  • Vichyssoise Velouté (vegetarian)

Chilled potatoes & leeks velouté soup (can be served hot on request).


Choice of Main Courses


  • Navarin d’Agneau Pascal (Easter Lamb Stew).

Traditional Easter French recipe of lamb stew (New Zealand) with fresh spring veggies.


  • Lemon Sole a la bisque de homard.

Pan seared Lemon Sole with lobster bisque sauce . Served with rice, cauliflower souffle and fresh veggies of the day.


  • Saint jacques a la provencale (scallops with parsley and garlic sauce) .

Delicious scallops sautéed with parsley and garlic sauce served with turmeric spice rice,mix veggies and cauliflower souffle .


  • Canard au poivre vert de Madagascar.

Duck with green pepper from Madagascar sauce,served with mashed patatoes and truffle oil, and mix veggies of the day


Choice of Desserts

  • Mousse aux deux chocolat.

Homemade chocolat mousse with white chocolate and dark chocolate with 1 scoop of ice cream, topped with whipped cream and mini Easter eggs.


  • Tarte Tatin

Pie with warmed caramelized apples, vanilla ice cream, whipped cream & roasted sliced almonds.


  • Profiterole de paques au chocolat.

Easter profiterole Served with vanilla ice cream topped with homemade chocolate sauce, whipped cream and mini Easter eggs.


  • Clafoutis aux poires

Pear Clafoutis, it s a french cake with pear inside between the flan and the souffle served with creme anglaise around .