In the Espadon dinning-room ,discover the impressive choice of delicious dishes such as grills(BBQ)fish,pasta and seafood. Don't miss them! Come and taste the Kamouraska lamb shanks and our rosé veal mignon,two sure values!
Seafood amateurs will be happy to learn that we have a lobster tank from May to October.What a pleasure to choose our catch of the day for a delicious meal.
A table d’hôte offering seven different choices of main course dishes at all times,a revisited menu a la carte,a wine list to discover,a cozy ambiance with a central natural wood fireplace,a personalized and warm service,at the Auberge de la Pointe,all the ingredients are there for a memorable meal.
7:00 am to 10.00 am (10:30 am on weekend) and 5:30 pm to 8:30 pm (9:00 pm July and August).
|Tgree cheeses Caesar salad||9|
|Beef carpaccio, miso, algae and wakane emulsion||13|
|Atlantic salmon tartar, Auberge's way||14|
|Slamon duo, smoked and fresh half-coocked, lemon confit yogurt and sea spinach||22|
|Selection of regional cheeses||26|
|French onion soup, leaks, brown beer, Cogruet gratin||10|
|Parmesan cheese fondue on a spinach bed, red wine caramel||10|
|Escargot au Gratin in garlic and cream sauce with mushrooms||10|
|Squash and ricotta ravioli, braised rabbit sauce||15|
|Chorizo stuffed calamari||13|
|Soup of the day||6|
|Auberge de la Pointe fish chowder||8|
|Angus beef flank steak (8 oz), whiskey and confit garlic sauce||28|
|Filet mignon flambed in Cognac with a touch of spiced fresh cream, pepper sauce||(6 oz) 38
(8 oz) 48
|Surf and turf : Filet mignon (6 oz) and giant scampi (2) with lobster bisque and pink pepper sauce with Bourbon||54|
|Earthy Feast for 2
Escargot in garlic cream with mushrooms, followed by an assorted plat of confit duck legs (2), rabbit legs (2) with vegetables and potatoes gratin
|Surf and Turf Feast for 2
Parmesan fondue (2) followed by an assorted plate of veal filet mignon (2), scampi (3), tiger shrimps (8), scallops (6), acocmpagnied with garlic butter, garnished baked potatoes and vegetables
|Meat and Poultry|
|Corn-fed chicken breast, served with a cranberry and Charles-Aimé Robert* demi-glace sauce||23|
|Veal cheeks with butternut squash ravioli||30|
|Grilled duck breast, gizzards confit, maple and balsamic vinegar sauce||32|
|Braised lamb shank from Kamouraska, with wild mushrooms and fresh rosemary||37|
*Charles-Aimé Robert: Alcoholic beverage similar to tawny Port, made with maple sap at the Domaien Acer, in the Temiscouata Region.
|Fish and Seafood|
|Norwegian black cod, Grenoble sauce||30|
|Quinoa crusted salmon, served on fettuccine, spinach and sundried tomatoes pesto sauce||26|
|Scallop and scampi (3) casserole, chorizo and de la Vera pimentòn||41|
|Trilogy of teh Sea: Tuna steak (4 oz), tiger shrimps (3) and seared scallops (3) served on pillaw rice with grilled sesame and soya caramel||44|
|Tiger shrimps risotto and grilled red pepper||31|
|Seafood Feast for 2
A 1½ pounds lobster with 8 tiger shrimps, 6 scallops, 3 scampi, salmon, mussels and clams, served with rice, garlic butter and Caesar salad
|Green salad, assorted beans and peas, dried fruits, maple and balsamic dressing||21|
|Lens stew with grilled vegetables and freid tofu||22|
|Marinated cauliflower steak, sundried tomatoes quinoa pilaw||22|
|Marinated basil Tempeh and vegetable rice||24|
|Spaghetti meat sauce||19|
|Carbonara fettuccine with braised ham and bacon||22|
|Fettucinne with parmarosa sauce with sliced Quebec corn-fed chicken breast||23|
|Children's menus include one choice of main couse, a dessert and one choice of beverage (milk, juice or soft drink)|
|Breaded chicken breast filet with sweet and sour dip||(1 to 5 years old) 9
(6 to 12 years old) 14
|Fish of the day with butter sauce|
|Spaghetti meat sauce|
|Potatoes and confit duck gratin|
|Ask for one of our delicious flambé coffees!|
|Homemade sugar pie||6|
|Chocolat lover's cake||7|
Allergies : If you or a person at your table is allergic to any food, please inform your waiter to ensure a good follow-up with the kitchen team.
Gluten-free menu available upon request. Taxes and service not included.
Reservations are available between May 1st and October 25th