Table d'hôte

Appetizers and salads

  • Caesar salad, Panacetta chips and pink grapefruit supreme
  • Bayonne ham, honeydew with a goat cheese crouton
  • Dill salmon Gravlax tapas with citrus salt , mango remoulade and celery root
  • Small shrimps roll and julienne salad, Thai vinaigrette
  • Hare galantine spiced with cardamom and tarragon, pearl onion chutney and chayotes
  • Smoked goose breast on fine lettuce, beet vinaigrette
  • Snails in garlic flower pastry, seaweed salad and Grand Padano chips
  • Steamed mussels casserole, fennel and mild pepper sauce
  • Ice-water shrimps with citrus cocktail sauce ($ 5.00 extra)

Pottage

  • The Aubergiste’s rustic pottage
  • Consommé or broth of the day
  • Fisherman’s cream soup
  • Season’s freshened velouté

Main dishes

  • Grilled vegetable lasagna au gratin, with two sauces
  • Chicken white, goat cheese and sundried tomato polenta, coconut milk sauce and chives
  • Pork tenderloin, cranberry marmalade, maple sauce
  • Fried milk-fed calf liver, red onions pickled in xeres vinegar
  • Grilled sirloin steak, forestier butter with Szechuan pepper
  • Roasted duck Magret, pear in red wine sauce, green coffee mignonette
  • Surf and turf : grilled beef tenderloin with tiger shrimps from the oceans (extra $ 9.50)
  • Roasted lamb rack with parsley "Vieux Foyer" style (extra $ 9.50)
  • Veal chop wasabi and sesame croute, oyster mushrooms, Madeira sauce


EVERY SATURDAY

  • Sirloin beef “au jus” with wine sauce
  • Seafood
  • Haddock loin with mozzarella Tapenade, black olives and basil 
  • Crispy salmon trout with baby spinach, beurre blanc sauce 
  • Sautéed shrimps with pastis on pine nuts risotto 
  • Scallops in pastry cornet, flavored with lime juice, saffron sauce

All our dishes are served with fresh vegetables from the market, and the bread is homemade by our pastry Chef.

Plate of fine cheeses, apples, raisins and pecans ($ 9.50 extra)

Delicacies prepared by our pastry Chef

  • Triple chocolate truffle cake
  • “Auberge du Vieux Foyer” blueberry cheese cake
  • Pears and caramel mousseline
  • Chocolate shell, passion fruit and raspberries mousse
  • Fresh vanilla crème brûlée and its sugar tile
  • Trio of homemade sherbets terrine
  • The fresh fruit salad

Bon appétit! Chef Jean-Louis Martin and his team

We add 15% on the bill as a service supplement for any group of 8 or more.