LES ENTRÉES
-
Crêpe aux champignons$9Wild mushroom stuffed crepe "au gratin"
-
Escargots au beurre de Gascogne$12snails in garlic butter and mushrooms
-
$14melted swiss cheese served with onions, pickels and potato
-
Pâté de gibier maison$16assorted wild meat special house recipe
-
$19Procciuto, salami, salted beef, special meat Heritage
-
$19
LES SOUPES et POTAGES
-
of the day$7
-
French onion soup$9
SALADS
-
Green$9
-
Ceasar$12
SIDE DISHES
-
Garlic bread$8
-
Fried mushrooms$9
-
Rösti$10grated potato fried swiss on stove
-
Spätzli$10irregular shaped swiss noodles fried in butter
MAIN COURSES
-
Stroganoff$41Beef tenderloin, Canada AAA "sauté" with papprika, veal stock, cream and parsley
-
Filet mignon de boeuf *$48Beef tenderloin canada AAA
-
Entrecôte *$45NY cut canada AAA
-
"Cordon Bleu"$41thin veal cutlet stuffed with a slice of ham, swiss cheese, folded and lightly breaded
-
Rognons de veau Dijonnaise$41kidney sliced thin "sauté" and déglacé with white wine, dijon mustard, fresh cream and veal stok
-
$51rack of lamb lightly brushed with mustard and herbs. oven baked. with lamb stok and fresh minth.
-
Crevettes à l'ail$42Large beautiful shrimp "sauté" in garlig butter and served with rice or gratin
-
Crevettes au Pernod$42Large beautiful shrimp "sauté" in butter flamed in Pernod liqueur, déglacé with fish stok, fresh cream served with rice or gratin
* Choice of sauce: Black or Pink peppercorn, or Dijon mustard
All of our dishes are garnished with fresh vegetables
POUR LES PETITS APÉTITS
-
Mini, ½ beef tenderloin *$36Canada AAA
LES SPÉCIALITÉS
-
Fondue au fromage suisse par/1pers$35
-
minimum 2 people
-
$46Melted Swiss cheese " 4 plats "- assorted homemade dreided meats,suppl. $15
-
Escalope de veau «Ticinese»$46Veal cutlet pan fried wood stove déglacé Maderia flamed, sage leaf and home made procciuto covered with slightty melted swiss cheese
-
Contre filet de veau aux morilles$48
-
Fuilet of veal pan fried wood stove déglacé with wine, veal stok, morrel mushrooms and fresh cream.
-
Ris de veau financière$49Sweet bread sauté, white wine and veal stok, mushrooms,fresh cream and parsley.
-
$56Beef tenderloin wrapped in pastry and liver mousse (Wellington)
DU VIVIER
-
Trout meunière (saisonnier)
LES DESSERTS - GOURMANDISES
-
Dessert du jour$9
-
Sorbet Maison$9Home made sorbet
-
$9The combination of a chees cake and chocolate mousse, served frozen with hot chocolat and fruit sauce.
-
Profiteroles au chocolat$9Small pastry puffs filled with whipped cream and ice cream garnished with hot chocolat sauce.
-
Meringues glacées$9with hot chocolat sauce$10Hard meringue and ice cream
-
Crème brûléé$11
-
Fraises fraîches au poivre noir$8straberries covered in pernod flavoured cream and crushed black pepper
-
Crêpes "Suzette" 2 pers.$27Crepes flamed with Grand Marnier
-
Soufflé glacé à l'érable (saisonnier)
-
Vermicelles au maron (saisonnier)
COFFEES
-
Du Patron
-
Espagnol
-
Irlandais
-
Brésilien
-
Suisse
-
"De l'Amitié"
-
"Blueberry tea"
-
Café ou thé et infusion
-
Expresso, Capuccino
-
Viennois
Prices are quoted excluding applicable taxes
and are subject to change
For more informations :
and are subject to change
For more informations :
Phone: (450) 226-2218
Email: gerard@lheritage.com
