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Table d’hôte menu


Bernard’s kitchen…


Baby leaf lettuce, goat cheese flakes, grilled almonds, balsamic vinaigrette 10$
Migneron cheese in a pastry, maple and cream sauce 12$
Beef tartar wrapped with a house smoked bison, tomato caramels 13$
Staked layers of home smoked salmon, melons and Spanish saffron yoghurt espuma 13$
Pan fried escargots in puff pastry, pastis and cream 10$
Smoked blood pudding, Calvados flambéed apples sauce 10$
Duck confit spread, pan seared foie gras with black garlic from Orleans island, pear chutney
+ $7 on package or dinner


Madame Baker’s traditional yellow pea soup 7$
Inspiration soup 6$

Recess for your palate

Granite of the moment (* + $3 on packages) 6$

Main dishes

Fresh pasta with the Chef’s sauce of the day 29$
Artic char filet from Charlevoix in a sesame crust with mild ginger pesto 30$
Goose leg confit, Wellington style, port wine sauce and cranberries confit + $6 on package 39$
Pan seared lobster tail and scallops on a bed of risotto + $6 on packages 39$
Filet of beef, chanterelle mushrooms sauce +$6 on package  38$
 Wapiti medallion with a juniper berry and Mona & filles Creme de cassis 32$

From grandma’s kitchen

Traditional meat pie and homemade pickles 20$
Traditional pork hock and meatball stew 22$
Smoked blood pudding, Calvados flambéed apples sauce 22$
Québec platter (blood pudding, meat pie and pork hock and meatball stew) 25$

Add 20 $ and choose an appetizer, a soup, a dessert and a coffee.
Please make the staff aware of any allergy or intolerance that you may have.


Degustation menu
For 2

Hors d’œuvres

Choose 1 appetizers on the menu

Choice of soup or juice


Pick up one choice of main course on the menu

Selection of Quebec’s finest cheeses

Port wine

Choose from our selection of homemade desserts

Coffee, regular or herbal tea

145.00$ for 2 persons



Suite aux annonces du gouvernement, seul le restaurant est fermé jusqu'au 12 avril.

Toutefois, la prise de commande des repas à emporter est offerte par téléphone.
Merci et au plaisir de vous revoir très prochainement.

L'équipe de l'Auberge Baker