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 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) Casserole of truffled rabbit liver parfait glazed with Rucher des Framboisiers mead, red onion confit 10 with sherry, carrot marshmallow, a thin slice dentelle of nut and micro shoots bread Crispy-fondant of Burgundy snails, parmesan espuma, cilantro pesto from Bio Jardin des Bois, 12 garlic chips, tomato caramel and a celery and bacon mikshake Seafood rillettes our way, toasted crouton, gaspacho shooter, green and black olives tapenade, 12 sweet drops pepper and chorizo sausage jerky Carpaccio of Wagyu beef, homemade mayonnaise with black truffles and balsamic vinegar, 14 daisy buds from Ferme Paquet & Fils, shavings of Rayon d or cheese from Fromagerie du Littoral, toasted pine nuts, fleur de sel and arugula leaves Stacked homemade smoked salmon and yellow beets, chantilly of basil and goat cheese from 14 Ferme Natibo, salad of young shoots, emulsion of ice cider and raspberries from Framboisiers Lepage, guacamole and melon compression Feuillantine of Quebec veal sweetbreads confit and pan-fried popcorn style, glazed with 15 maple syrup and Calijo apple brandy from Cidrerie Michel Jodoin, sour cream with shallot confit and fine greens Creations around a foie gras parfait, au naturel lightly apricot-flavored with sweet gale from 18 Gaspésie Sauvage, like a pistachio, apricot, blueberry and Bayonne ham nougat, an Absolute chocolate, hazelnut powder and Espelette pepper lollypop, salted biscotti and a cranberry glaze ($18 extra for 3-course package and table d hôte clients) ($8 extra for 4-course package) Soups Soup of the day 6 The gardener s inspiration 6

5 Main courses Tempeh steak marinated oriental style, a panful of kale crunch, wild mushrooms and 20 vegetables glazed with maple syrup from Entreprises 3B and balsamic vinegar New Brunswick salmon filet unilaterally-cooked in a crust of dried blueberries, honey from 22 Rucher des Framboisiers and home-smoked Labrador tea, mikado sauce Grilled Nagano pork tomahawk glazed with chaï tea, crab apple wedges confit, rich veal juice 24 with port wine, citrus fruit and Guayaquil chocolate Cheek of Angus beef confit vacuum-cooked at low temperature for 12 hours, corn chutney, 24 Pit Caribou beer demi-glace and «Coureur des bois» gouda cheese Thick slice of oven-roasted Atlantic cod, chermoula crumble, butternut squash purée from 24 Bio Jardin des Bois and apples with garam masala Lobster ravioli with squid ink creamy pastis and sun-dried tomato sauce, mussel, Matane shrimp 25 and periwinkle virgin sauce and parmesan shavings Raw-cooked red tuna from eco-responsible fishing «à la plancha», coated with two varieties of 27 sesame seeds, garlic flower smoked cream, wasabi and ginger, wakame and carrot and daikon radish pickles from Bio Jardin des Bois ($5 extra for package and table d hôte clients) Our signature dish 32 The bison experience «Rossini» style, bavette of grilled bison flank steak, butter-roasted bread, pan-fried foie gras escalope, black truffle shavings and a Madera sauce ($10 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) Casserole of truffled rabbit liver parfait glazed with Rucher des Framboisiers mead, red onion confit 6 with sherry, carrot marshmallow, a thin slice dentelle of nut and micro shoots bread Seafood rillettes our way, toasted crouton, gaspacho shooter, green and black olives tapenade, 7 sweet drops pepper and chorizo sausage jerky Stacked homemade smoked salmon and yellow beets, chantilly of basil and goat cheese from 7 Ferme Natibo, salad of young shoots, emulsion of ice cider and raspberries from Framboisiers Lepage, guacamole and melon compression Soups Soup of the day 4 Main courses Tempeh steak marinated oriental style, a panful of kale crunch, wild mushrooms and vegetables 10 glazed with maple syrup from Entreprises 3B and balsamic vinegar New Brunswick salmon filet unilaterally-cooked in a crust of dried blueberries, honey from 11 Rucher des Framboisiers and home-smoked Labrador tea, mikado sauce Cheek of Angus beef confit vacuum-cooked at low temperature for 12 hours, corn chutney, 12 Pit Caribou beer demi-glace and «Coureur des bois» gouda cheese 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) Back ribs 8 oz and maple-flavored BBQ sauce 12 (Served with French fries and chef s salad) The catch of the day 14 (Served with the sauce of the moment and a chef s salad) Steak and fries 15 (Denver steak 4 oz, served with French fries and a chef s salad) Desserts Brownies in a verrine, trifle style Classic sundae (Vanilla ice cream, caramel or chocolate syrup, walnuts and a maraschino cherry) Fesh fruit salad Sugar pie Beverage Milk or juice