Dining room

In addition to having the excellent quality of its food confirmed again and again by the complimentary comments of both its faithful customers and connoisseurs, the Inn offers a remarkable price/quality ratio.

The popular brunch, served every Sunday, the all you can eat mussels and fries served on Tuesdays, the homemade bread and the exquisite desserts made by our pastry chef are all invitations to the pleasures of good food.
Our chef-owner Jean-Louis Martin and his team offer a refined table d’hôte menu of meals that can be enjoyed with excellent wines.

Table d'hôte
Put together your very own four-course meal
1 starter, 1 soup, 1 main course, 1 dessert, 1 coffee

Appetizers and salads
Caesar-style Romaine lettuce with garlic croutons and crispy pancetta
Terrine of goat cheese and herbs on a bed of sprouts with sun-dried tomato-scented oil
Salmon gravlax and smoked trout on blinis with dilled yogourt
Game pâté with orange and cognac, and apple and raspberry chutney
A rose of prosciutto with melon salsa and parmesan shavings 
Crab spring rolls with honey soy vinaigrette
Steamed mussels en cocotte with garlic-flower cream sauce
Snails in pastry with mushrooms and Boursin cheese
Cocktail of cold water shrimp with spicy lemon sauce ($5.00 extra)

Soups
Our chef’s country-style soup
Consommé or bouillon with garnish
Seafood chowder
Seasonal chilled soup

Main dishes
Basil-flavoured penne with a rainbow of grilled vegetables
Breast of chicken and orchard fruit with honey and rosemary jus
Pork tenderloin with  carrot and maple marmalade
Duck leg confit, Thai-style
Rib steak grilled with coarse-ground pepper, and Château sauce
Milk-fed calves’ liver with a reduction of cider vinegar and pearl onions
Medallion of venison with cranberry and port demi-glace
Surf ‘n’ turf of ocean shrimp and grilled filet of beef ($8.00 extra)
Roast rack of lamb with  “Vieux Foyer” parsley sauce ($8.00 extra)

EVERY SATURDAY
Rib steak roasted “au jus”, with wine sauce

Seafood
Shrimp sautéed with sweet peppers and pink ginger, pesto and coconut milk sauce
Grilled salmon with scented salt and candied lemon
Tilapia filet served with small shrimp, almonds and herbed butter
Sautéed scallops, on mixed rice with fennel and roasted sesame seed sauce

All our dishes are served with fresh vegetables and our homemade bread is made by our own pastry chef.

Cheese plate with apples, grapes and pecans ($8.50 extra)

Desserts prepared by our pastry chef
Double-chocolate delight with English custard
Pear and almond-paste tart
Vieux Foyer cheesecake served with berry coulis
Praline and caramel tart
Raspberry and blueberry crème brulée
Pastry  tulip with trio of homemade sorbets
Pastry chef’s treat of the day

Bon appétit! Chef Jean-Louis Martin and his team