Le Clocher Penché Menu

Lunch

• Soup of the day
• Chef's suggestion
• Vegetarian plate
  Brick pastry stuffed with rudy cheese and pecan, roasted carrots, pickle radish, lemon oil
• salmon tartare 30 avis
  Pink grapefruit and pink pepper emulsion, cucumber dice and daikon, beets and fenel salad, herbs oil, crouton
• Fish of the day
  Pan seared, couscous salad with herb and pistachio, cauliflower, rapini, white lime butter
• Dessert in a jar
• Quebec cheese plate
• Green salad, homemade dressing
• salmon gravlax 4 avis , herbs emulsion and crouton
• Risotto du bedeau
  Crispy chicken‏ and shrimp, roasted red pepper, pea, cherry tomato, green onion, saffron and lemon butter
• meat 141 avis
  Flank steak of veal, potato paillasson, marinated mushroom, broccoli, maitre d'hotel butter
• Le classique
  Our classic‏ bistro dish changing every day. see slate or server...
• Homemade fresh cheese, seasonal fruit, maple syrup

Dinner

• carrot salad 3 avis

  8.00
  Foam of goat cheese, pecan, bread chips, curry vinaigrette
• Homemade fresh cheese

  10.00
  Dried duck magret, chicharones, crunchy vegetables, herbs oil
• salmon tartare 30 avis

  11.00
  Pink grapefruit and pink pepper emulsion, cucumber dice, daikon, beets and fenel salad, herbs oil, crouton
• Albacore tuna tataki

  12.00
  Blood orange, raw endive, cacao nibs, horseradish
• White beet cream

  9.00
  Shrimp mousse,‏ lime, brown butter
• Chicken liver mousse

  11.00
  Seabucktorn mustard seeds, gingerbread, macerated grapes, candied carrots
• Piglet stew from turlo farm

  11.00
  Croquette, pulled‏ pork, bacon, roasted flour, puff pastry

• salmon tartare 30 avis

  21.00
  Pink grapefruit and pink pepper emulsion, cucumber dice, daikon, beets and fenel salad, herbs oil, crouton
• Cavatelli

  24.00
  Homemade pasta, braised beef tongue, gravy, bacon, rapini and sundried tomato pistou
• Guinea fowl breast stuffed with apricot and rocket

  26.00
  Ratte confit, celery salad, camerise caramel, pickle of rabiole
• Fish of the day

  Market
  Coco bean stew, kale, beet vinaigrette, lomo
• Vegetarian plate

  23.00
  Swiss chard‏ and celeriac roll with mascarpone, crumble nuts, mushroom flan, crisp rye bread
• Homemade blood pudding

  24.00
  Brussels sprouts,‏ shallot and apple warm salad, celeriac gratin
• Angus beef scoter

  27.00
  Warm salad salsify, marinated mushroom, green onion, beef jerky
• The cocotte for two patrons

  58
  Cassoulet, lamb from kamouraska, homemade sausage, duck, ingot bean, vegetable

Brunch

• Le sang des saints
  Homemade blood‏ pudding, frensh toast with leek and swiss cheese, soft-boiled egg, mustard sauce
• Le père vert
  Cromesqui of veggie paté, ricotta and pistachio, curry yogurt, endive salad
• La bénédiction
  Eggs benedictine‏ on english muffins with salmon gravlax, hollandaise sauce with dill, roasted beet roots, caper pesto
• Senior canardo
  Tartiflette with duck confit, gaulois de portneuf cheese, caramelized onions and spicy bacon
• La première communion
  Homemade bostock with seasonal fruits, crème fraîche, maple syrup
• L'oeuf charistie
  Bbq pulled pork, grondines cheese gratin on toast, fried egg, green beans salad
• L'abbé chamel
  Poached egg on a buckwheat waffle, ham from la ferme turlo, bechamel sauce, mushrooms and roasted potatoes
• Le peche du pecheur
  Salmon tartare, pink grapefruit and pink pepper emulsion, cucumber dice, daikon, beets and fennel salad, herb oil, crouton
• Le corps du christ
  Crab and‏ northern shrimp roll, dried tomato frittata, fennel relish and roasted potatoes