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CUISINE OF THE FIRST NATIONS
Hurons’ Sagamite
Fish broth flavoured with herbs and garnished with small-cut vegetables, chunk of salmon and some small game.
The word “Sagamite” comes from an Algonquin noun that means “hot liquid.” Soups are at the basis of all Native American cuisine. Anything can go in them: vegetables, roots, fish, game, in addition to corn, which is always a part of it. We interpret this hearty soup the Huron way, since, in our time, Hurons are the French’s most faithful allies.
à la carte... $9.95 Meager Day... $17.95 Heartier Days... $27.95 Nobles'...$39.95
Skillet of Fried Smelts
Nice smelts from the Côte-Nord region, floured and fried in butter and oil. Served with grilled vegetables and a citrus sauce.
à la carte... 11.95 $ Meager Day... 19.,95 $ Heartier Days... 29.95 $ Nobles'...$41.95
Wendake Salad
Corn, red beans, sunflower seeds, vegetables, and root vegetables…
A warm and hearty vegetarian salad, just the way the Hurons like them.
à la carte... $15.95 Meager Day... $23.95 Heartier Days... $33.95 Nobles'...$45.95
Fried Cod with Herbs
A filet of cod fried with chives, cilantro, and garlic flower, deglazed with white wine and stiffen up with butter.
For ages, the Montagnais, Beotuk, and Micmac people have known about the schools of cod off the Newfound Lands. In the New France era, people eat cod every day in Gaspésie!
à la carte... $24.95 Meager Day... $32.95 Heartier Days... $42.95 Nobles'...$54.95