Table d'Hôte

Entrées

Layered deer and guinea hen terrine with black cherries
Grilled strips of veal marinated with curry and ginger
Scallop-lobster flan with baby vegetables and cream sauce
Ceasar salad or Garden salad with D’Orsay house dressing

Potages

Chef's own soup
Classic french onion soup (3$ supplement)
Seafood chowder (7$ supplement)

Plats Principaux

	Assiette	Table d'hôte
Baked rigatoni with duck and cider sausage, spinach and fennel confit	20	30
Smoked salmon mussels and dill cream sauce served with French fries	22	32
Apricot-stuffed Guinea hen on parnish purée, wild game sauce	26	36
Walleye fillet wrapped in pancetta and topped with melted gorgonzola cheese, rice and vegetables	27	37
Seared beef medallions with duck "foie gras", maples potatoes garnished with fresh thyme	30	40

Desserts

Your choice of dessert 'À la carte'

Replace your dessert with a alcoholic coffee (4$ supplement)
Coffee * Herbal teas or (Espresso, 1,50$ supplement)

Sébastien Landry, Chef de cuisine

We serve our Table d'Hôte until 11:30 pm

Réservation : 694-1582 | 65 rue De Buade, Place de l'hôtel-de-ville, Vieux-Québec | restaurantpubdorsay.com

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