Menu
Breakfast
Lunch
Dinner
Wine List
Events
Wedding
The St-Éloi
Contact
FR
FR
Menu
Breakfast
Lunch
Dinner
Wine List
Events
Wedding
The St-Éloi
Contact
FR
FR
Menu
Breakfast
Lunch
Dinner
Wine List
Events
Wedding
The St-Éloi
Contact
FR
FR
Menu
Breakfast
Lunch
Dinner
Wine List
Events
Wedding
The St-Éloi
Contact
FR
FR
Dinner
COCKTAIL
CÉSAR - Vodka, Clamato, Tabasco, Worcestershire, jus de citron, épices à steak, persil, olives et concombres
10
GIN BRANCHÉ - Gin, jus orange, sirop d’érable, Soda Tonique, romarin
10
GIN LAVANDE - Gin fruits, agrumes, tonic floral, jus de lime++, lavande séchée
10
CIDRE SPRITZ - Cidre de pommes, Apérol
10
MELON BALL - Vodka, Liqueur de melon, Jus d’ananas
10
SANGRIA ROUGE - Vin rouge, peach Schapp’s, jus orange, Ginge
10
SANGRIA BLANCHE - Vin blanc, liqueur de melon, jus de canneberge blanc, 7up
10
ANANAS - Tequila, liqueur d’orange, jus de lime, jus d’ananas
10
TEQUILA LOVE TONIC - Tequila, tonic aux agrumes, soda, lime
10
BIRDIE - Vodka, Liqueur de litchi, jus de pamplemousse, menthe
10
BIÈRES
Bières bouteilles - Labatt Bleue, Bud light, Corona, Beck's
6.50
Bières en fûts - Stella Artois, Chipie, Hoegaarden, Gousse Island IPA, Cidre Lacroix
8.50
APPERTIZERS
SOUP OF THE DAY - Soup with seasonal vegetables
6/8.50
PAIN D'ALAIN - Sourdough bread boule | Organic flour| Scented butter
2,50 / Unit
SALMON TARTARE - Avocados | apples | panko | shoots | lemon vinaigrette | homemade croutons
100g 16 / 200g 26
BEEF TARTARE - Caramelized onions | bacon | capers | chives | homemade croutons
100g 17 / 200g 27
CUCUMBER TARTARE - Cucumbers | marinated zucchini | dried oregano | canadian feta
200g 18
NIÇOISE SALAD - Tuna tataki | Soft boiled egg | Olive tapenade | Confit potato | Green beans | Cherry tomato | Dijonnaise
14
GARDEN HERB ARANCINIS (2) - Stuffed risotto balls with St-Albert cheese curds | romesco sauce | parmesan | basil
16
GRAVLAX - Pacific salmon | gin | maple syrup | dill | homemade tzatziki | lemon oil
16
CHEESE AND CHARCUTERIES BOARD - Local cheeses | cold cuts | pickled vegetables | chutney
3/25
Mains
FILET MIGNON AAA - Mashed potatoes with rosemary and St-Albert cheese curds | seasonal vegetables | Sauces: Homemade demi-glace, peppers and whiskey, mushrooms and bacon or mixed butter
42
RED WINE BRAISED BEEF SHORTS RIB - Mashed potatoes with rosemary and St-Albert cheese curds | seasonal vegetables
32
DUCK BREAST - Honey Glazed carrots| mushroom risotto| porto sauce
30
BEET AND MAPLE SALMON - Roasted salmon steak| beet and maple puree| white butter with leeks| puffed quinoa| vegetables of the day
27
SEARED SCALLOPS (4) - Maple butternut squash puree | pancetta | fennel brown butter|
27
SEAFOOD FETTUCCINE - Matane shrimps | scallops | mussels | creamy roasted garlic sauce | parsley
25
PESTO RIGATONI - Homemade pesto | zucchini | cherry tomatoes | pine nuts | parmesan | basil
22
ROASTED CAULIFLOWER - Tahini Cauliflower Mash| chimichurri sauce, spiced walnuts| vegetables of the day
25
Children's menu
Alfredo or tomato sauce pasta
11
DESSERTS
Ask your server for the desserts of the day
COFFEES
ESPRESSO
4
LATTE
4.75
CAPPUCCINO
4.50
CAFÉ ESPAGNOL - Brandy| Kahlua
8
CAFÉ BRÉSILIEN - Brandy| Grand Marnier| Kahlua
8
CAFÉ B-52 - Bailey’s| Grand Marnier| Kahlua
8
BLUEBERRY TEA - Grand Marnier| Amaretto| thé
8