Le Clocher Penché Logo - Le Clocher Penché

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

Menus

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$)


Pasta du bedeau

Chorizo, putanesca sauce, roasted red pepper, parsley salad, Grana Padano cheese

Vegetarian plate (+1$)

Veggie pate and goat cheese in nut crust, raïta sauce, zucchini salade, mint dressing

Meat (+2$)

Roasted Cornouailles chicken, white wine and shiitake mushroom sauce, creamy polenta with herbs and garlic flower 

Fish of the day (+3$)

Pan seared piece of fish, swiss chard vinaigrette, beet confit in herb oil, swiss chard and barley roll

Sustainable fishing marinated tuna (+4$)

Soy, ginger and horseradish, pickled vegetables, crispy bread

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

9,00

Roasted carrot, herbs ricotta, fane pesto, purslane

Cold summer soup

9,00

Inspiration changing with the arrivals

Homemade fresh cheese and herbs

11,00

Mushroom and rabbit arancini, organic herbs from la Ferme des Monts

Marinated tuna from sustainable fishing

12,00

Soya, ginger and horseradish vinaigrette, marinated vegetables, crouton

Duck heart

13,00

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

Smoked mackerel

14,00

Corn and Stimpson's surf clam stew, tomato confit, burned bread

Bison tongue smoked meat

15,00

Tomatoes and lettuces from le Jardin de Mesla, peanut relish

Main courses

Marinated tuna from sustainable fishing

23,00

Soya, ginger and horseradish vinaigrette, marinated vegetables, crouton

Vegetarian plate

24,00

Eggplant hummus, corn and sunflower sauce, cucumber salad, roasted corn vinaigrette, dukkha

Homemade blood pudding

24,00

Leeks in vinaigrette, herbs butter, lemon crème fraîche, maïtake

Homemade agnolotti

26,00

Braised pork chine, bouillabaisse sauce, red pepper and roasted garlic coulis, red pepper crumble

Piece of beef from Prince Edward Island 

27,00

Chanterelle and Jerusalem artichoke tarte fine, garlic flower sauce

Stuffed guinea fowl

28,00

Warm beans salad, pan-seared cauliflower and hazelnut, black garlic sauce

Fish of the day

Market price

Spicy tomatoes broth, rabiole, mussels and Clos-des-Batures dry sausage 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$

Veggie pâté, ricotta and basil, tomatoes in vinaigrette, bread crumble, hard boiled egg

L'abbé Chamel   19$

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

L'action de grâce   19$

Porchetta di testa, tuna emulsion, niçoise salad, marinated egg, toasted bread. 

Le sang des saints   20$

Homemade blood pudding, pommes dauphines with chine bacon, sauce mornay, soft boiled egg

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$

Salmon gravlax with balsam fir and pink pepper, brioche toast, cream cheese, strawberry, onion, capers, dried egg yolk, roasted potatoes

La bénédiction   21$

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

Le péché du pêcheur   22$

Sustainable fishing marinated tuna, soy, horseradish, ginger, pickled vegetables, crispy bread

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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