Welcome Gîte du Mont-Albert

Transcription

1 Welcome Gîte du Mont-Albert Gîte du Mont-Albert would like to welcome you and to proudly introduce its executive chef, Alain Berthelot. Born on the Gaspé Peninsula, Alain Berthelot is a graduate (1998) of the Centre d hôtellerie C.-E.-Pouliot de Gaspé in institutional cooking; he was also trained in restaurant management (2010) at the Institut de tourisme et d hôtellerie du Québec. He has a number of years of experience as an executive chef, most notably at the Corporation Cité Joie and the Manoir Saint-Castin in Lac Beauport. Since 2013, he has been chef and co-owner of Le Relais d Olivier Marché d Alimentation and the Alexis Le Traiteur catering service in Madeleine-Centre. Gîte du Mont-Albert is the perfect place for him to draw upon his original, authentic experience, inspired by this majestic environment, to offer you a contemporary cuisine made with fresh local products. The Gîte du Mont-Albert team wishes you a wonderful evening and a memorable culinary experience. Simon Marinier Director

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3 Allergies If you suffer from any food allergies, please inform your server. Length of serving time In case of time restrictions, please inform your server. Discover the freshness and flavor of the Gaspé Créatif à l érable Gîte du Mont-Albert is a leading promoter of our beautiful peninsula s natural treasures. The whole team invites you to explore our gourmet cuisine with its distinctive Gaspé flavor. All along your gourmet voyage, you will discover ingredients and products grown, raised, and crafted right here in the Gaspé Peninsula. Sit back and let our highly qualified team work its magic on you! Smarter r Seafood Smarter Seafood is a certification programme for restaurants and fish markets that commit themselves to the promotion of the sound management of marine resources by protecting the St. Lawrence's marine biodiversity. They do so by offering their clients little known edible species from the St. Lawrence River, thus relieving pressure on the fishing of vulnerable species. Fair trade coffee This is fair trade coffee. A network helping small coffee producers in order to prevent child labor exploitation. Production is also done with environmentally friendly techniques. Fair trade coffee, the right coffee Your daily gesture of solidarity.

4 To discover the flavours of Gîte du Mont-Albert, created your own table d hôte or choose dishes à la carte. Add for taxes. Suggested tip, 15% 3-course table d hôte at $36 4-course table d hôte at $46 Appetizers ($10 extra 3-course package clients) Wild game rillettes with Labrador tea and water mint, a celeriac rémoulade with 10 apples and cranberries, sprouts and a spice bread crouton Purée of salted dried Gaspesian cod and halibut from Cusimer with garlic flowers and chives, 12 pickled zucchini and sweet onion, aioli of roasted sweety drop peppers and an arugula pesto Warm goat cheese from Ferme Natibo in a nut and dried fruit crust, caramel and beet foam, 12 ground cherries and a basil tile Two variations of our homemade smoked salmon 13 (Au naturel with appropriate garnishes and as a maple-glazed candy with sweet gale seeds on a celery confit) Deer tataki with cocoa nibs and roasted sesame seeds, juice reduced with espresso coffee 14 and maple syrup, a small tatsoi and sunflower seed salad with ginger and mirin Variations on the quail (Foie gras with cider from Domaine Pinnacle, leg confit with a crowberry glaze, 15 its marinated egg on a duxelles of wild mushrooms) Marble foie gras with Guayaquil, pear and galangal chutney with snow gin, black truffle juice pearls 18 and a brioche bread crisp ($18 extra for 3-course package and table d hôte clients) ($8 extra for 4-course package) Soups Soup of the day 6

5 Main courses Small pintxo of grilled vegetables, roasted polenta with dried tomatoes and herbs, 20 Ascolana olives stuffed with veggie pâté and a Neapolitan sauce Salmon steak from New Brunswick grilled on its skin and glazed with maple syrup from 22 Entreprises 3B, lemon confit and white butter with rosemary and pine forest spikenard Short rib of Angus beef braised 12 hours at low temperature, cooking juices reduced with red wine 22 and a touch of cinnamon from Épices de Lara, updated Burgundy style garnishes (pancetta chips, cipollini onions and shiitake mushrooms) Grilled elk flank steak, glaze and demi-glace with Pit Caribou beer, 24 honey from Rucher des Framboisiers, sweet onion and smoked paprika Half a Cornish cockerel reversely cooked, marinated and roasted Jamaican style, 24 BBQ sauce with balsamic vinegar, Chic-Chocs rum and cranberries Gambas à la plancha rubbed with black garlic and a homemade gomasio, 25 carrot and mango purée with ginger, bacon jam and basil oil Duo of a sausage and a rabbit leg from Ferme Laprodéo in Saint-Tite cooked sous-vide, 27 reduced cream with Legros mustard, green apples, sun-dried tomatoes and a tarragon pesto ($5 extra for package and table d hôte clients) Desserts The dessert and beverage menu will be presented to you after your main course

6 Table d hôte for children To discover the flavours of the Gîte du Mont-Albert, make up your own 3-course table d hôte for $21 or 4-course table d hôte for $27 or choose your dishes à la carte. Add for taxes. Suggested tip, 15% Appetizers ($6 extra for 3-course package clients) Wild game rillettes with Labrador tea and water mint, a celeriac rémoulade with 6 apples and cranberries, sprouts and a spice bread crouton Purée of salted dried Gaspesian cod and halibut from Cusimer with garlic flowers and chives, 7 pickled zucchini and Spanish onions, aioli of roasted sweety drop peppers and an arugula pesto Warm goat cheese from Ferme Natibo in a nut and dried fruit crust, caramel and beet foam, 7 ground cherries and a basil tile Soups Soup of the day 4 Main courses Salmon steak from New Brunswick grilled on its skin and glazed with maple syrup from 13 Entreprises 3B, lemon confit and white butter with rosemary and pine forest spikenard Chef s suggestion according to market availability 15 Grilled elk flank steak, glaze and demi-glace with Pit Caribou beer, 15 honey from Rucher des Framboisiers, Spanish onions and smoked paprika Desserts We will present you the dessert and beverage menu after your meal. Beverage Milk or juice

7 Menu for children This menu is offered on a complimentary basis for children under 5 years old. Table d hôte is also available for children from 6 to 12 years old. Add for taxes. Suggested tip, 15% Soups Soup of the day Main courses Mac n Cheese with Quebec cheeses 10 (Served with a chef s salad) Chicken fillets with honey (2) 11 (Served with French fries and coleslaw) Mini Angus beef burger 12 (Served with French fries and coleslaw) The catch of the day 14 (Served with the sauce of the moment and a chef s salad) Steak and fries 15 (Wapiti flank steak, served with French fries and a chef s salad) Desserts Classic sundae Fruit salad The pastry chef s inspiration Sugar pie Beverage Milk or juice