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tHE FIRST APPETIZERS
Common Broth ...6
Every day, our Master Cook presents you with a flavourful broth in accordance with his mood. There are plenty of good things to be found in it: vegetables, roots, spices, and poultry. Always comforting.
Appetizer of the day...6
At any time of the day, you can enjoy a small bite to accompany your first course. Simply ask the Innkeeper’s what is available today : delicatessen, smoked fish, or other bite-size treats…
Wendake Salad...7
Inspired from a famous salad the Wendake Hurons (near Québec) used to love, this dish is made with corn, beans, string beans, and vegetables, all sautéed and garnished with sunflower seeds.
The Huron's Sagamité...7
Thyme-flavoured fish soup garnished with small game & vegetables.
Soup was definitely the basis and the cornerstone of all Amerindian cuisine. The name Sagamité comes from an Algonquin word meaning "hot liquid". Practically everything could be added to a soup, but the common ingredient was always corn. This particular broth was very nutritious, and consumed quite often, in all tribes alike. Our rendering follows the recipe of the Hurons, great allies of the French in those days.
Spicy Ailloli Fish Accras...7
We start by fashioning little balls of fish flesh and dough, and then we fry them and serve them with spicy ailloli.
This tasty entrée is in fact an old recipe going back to the beginnings of deep-frying. A delicacy that melts in your mouth.
HORS D'OEUVRES
Deer Country Pâté and its Cider Apple Chutney...9
Pâté, rillettes, those are different words used to describe the deli products we so generously spread on a hunk of bread. Our high-quality, homemade pâté is served with a delicious sweet-and-sour marmalade bringing out all of its flavours.
Pannequet of Cumin Oyster Mushrooms...10
A pannequet is a kind of thin crêpe slightly similar to a pasta. We put in it a blend of oyster mushrooms and white mushrooms in a creamy cumin sauce. A treat smelling of the New France undergrowth.
Pemmican and meats of the savage people... 11
Slowly macerated and dried beef accompanied with an onion & fine mustard confit.
The American Indians were experienced travellers; they used to smoke and dry their meat in order to preserve it longer. The European fur traders who embarked on hunting expeditions quickly learned to master the technique and art of sun-drying or fire-drying.
Fried Smelts with their Citrus Sauce
Lightly floured, they are simply fried in butter in a cast iron pan, and served as is with a citrus sauce.
Our Master Cook is undoubtedly spoiling fish lovers. Fried smelts are known to be very dangerous, because it is so difficult to stop eating them! Just try to resist!
The Small Catch 11
The Miraculous Draught 23