Le Clocher Penché Logo - Le Clocher Penché

203, St-Joseph Street E 418-640-0597 Reservations

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Lunch

The well-deserved break

Price includes starter, main course, coffee or tea


Soup of the day

Green salad, homemade dressing

Chef's suggestion (+1$)

Homemade smoked salmon, herbs emulsion, crouton (+3$)


Vegetarian plate

Red onion bahji, roasted bok choy, tzatziki sauce, spiced nuts

Pasta du bedeau (+1$)

Bisque sauce, fresh shrimp, red pepper, rocket salad with shellfish oil

Fish of the day (+2$)

Pan seared piece of fish, cod brandade, sauce soubise, fennel confit

Meat (+3$)

Beef carpaccio, fir emulsion, brocoli salad, marinated fiddle head

Salmon tartare (+3$)

Pink grapefruit and pink pepper emulsion, cucumber dice, daikon, beets and fenel salad, herbs oil, crouton

The classic (+…)

Our classic bistro dish changing every day. See slate or server...


Dessert in a jar (+5$)

Homemade fresh cheese, seasonal fruit, maple syrup (+5$)

 

 

STARTING PRICE

from 17$

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Dinner

Starters

Salad

8,00

Boston lettuce, buttermilk dressing, tofu and cumin, roasted grain

Homemade fresh cheese and herbs

11,00

Fléflé condiment, iceberg lettuce, bagel chips, espelette oil

Venison consomme

11,00

Smoked duck, chanterelle, diced vegetable, cavatelli

Salmon tartare

12,00

Grapefruit emulsion, cucumber, daikon, beets, fennel, crouton

Duck heart

13,00

Pan seared bok choy, puffed wild rice, herbs, nuts

Bison carpaccio

15,00

Cep oil, mussel vinaigrette, maitake, fiddle head

Lobster appetizer

Market price

Inspiration changing with the arrivals

Main courses

Salmon tartare 

22,00

Grapefruit emulsion, cucumber, daikon, beets and fennel salad, crouton

Vegetarian plate

24,00

Tofu ballotine, glazed salsifi with coco, rapini and cashew salad, curry and yogourt sauce

Homemade blood pudding

24,00

Roasted cauliflower with beurre noisette, spicy bacon vinaigrette, pecan, beurre blanc sauce

Homemade pasta

25,00

Emulsified shellfish broth with coral butter, roasted pork chine, basil

Piece of beef from Prince Edward Island 

26,00

Polenta with herbs, smoked tongue, sauce chasseur, sunflower salad

Veal sweetbread

28,00

Carrot emulsion with camelina oil, ricotta cheese and carrot fritters

Fish of the day

Market price

Coco bean frijoles, squid, kalamansi lemon and jalapeno vinaigrette

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Brunch

Just out of bed

The price included a gourmet verrine, a brunch plate of your choice, 2 espresso or 1 latte bowl


La première communion   18$

Beaver tail, maple sugar with cardamom, fresh fruits, orange crème fraîche

Le père Vert   18$

Chickpea socca, beet hummus, scrambled egg, buffalo cheese, spicy nuts

L'abbé Chamel   19$

Poached egg, herbs waffle, ham from la Turlo farm, bechamel sauce, mushroom, roasted potatoes

L'action de grâce   19$

Stewed pig flank from Turlo Farm, homemade sausage and beans, poched egg, chicharrones

Le sang des saints   20$

Homemade blood pudding, rhubarb relish, soft boiled egg, potatoes confit

L'oeuf charistie   21$

Beef flank steak from Prince Edward Island, sunny side up egg, meat juice with red wine and organic garlic flower, roasted potatoes

Le corps du christ   21$

Smoked and grilled salmon, preserved lemon vinaigrette, deviled egg, warm roasted vegetables salad, bread crumble 

Le péché du pêcheur   21$

Salmon tartare, pink grapefruit and pink pepper emulsion, cucumber dice, daikon, beets and fenne salad, herb oil

La bénédiction   21$

Homemade smoked meat, rye bread, poched egg, béarnaise sauce, roasted potatoes, tarragon emulsion

Run chicken, run..!

Our eggs come from free run raised chickens from Thériault farm at Saint-Apollinaire

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Valentine's Day

Happy Valentine's Day

 

Shrimp agnelottis

sea shell broth, celeriac, sweet pea, ginger, dried egg yolk

Niagara Peninsula «Riesling Sputnik» 2016, Pearl-Morissette

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Veal sweetbread

nuts vinaigrette, matsutake and paris mushroom puree, marinated mushroom

Mendocino County «Fox Hill Vineyard Cortese» 2014, Idlewild

Venison consomme

homemade smoked meat, chanterelle, diced vegetable, cavatelli


Scallop

beet in salt crust, honey glaze, warm rapini salad, whelk and rabiole vinaigrette

Anjou «Le Quart des Noëls» 2015, Pierre Ménard

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Duck magret

foie gras nougat, parsnip dauphine, leek emulsion, meat juice and roasted leek vinaigrette

Mendocino County «Fox Hill Vineyard Barbera» 2014, Idlewild

Tarte tatin

served for two with homemade vanilla ice cream

Vouvray «Cuvée Novembre» 2002, Domaine Pinon

 

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