Personalized reception menu

"Example menu"

Appetizers and salads

• Caesar salad, Panacetta chips and pink grapefruit supreme
• Bayonne ham, honeydew with a goat cheese crouton
• Deli cranberry pâté with onion and Porto marmelad
• Small shrimps roll and julienne salad, Thai vinaigrette
• Snails in garlic flower pastry, seaweed salad and Grand Padano chips ($3,00 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
• Surf and turf : grilled beef tenderloin with tiger shrimps from the oceans ($9.50 extra)
• Roasted lamb rack with parsley "Vieux Foyer" style ($ 9.50 extra)
• Veal chop wasabi and sesame croute, oyster mushrooms, Madeira sauce
• Roasted beef filet "au jus", red wine sauce
• Crispy salmon trout with baby spinach, beurre blanc sauce
• Shrimp sauteed with Pastis on risotto with pine nuts

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 ($1.50 extra)
• “Auberge du Vieux Foyer” blueberry cheese cake
• Pears and caramel mousseline
• Fresh vanilla crème brûlée and its sugar tile
• Trio of homemade sherbets terrine
• The fresh fruit salad
• Tea, coffee, milk, herbal tea
   

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.