{"id":435,"date":"2024-05-16T11:48:36","date_gmt":"2024-05-16T15:48:36","guid":{"rendered":"https:\/\/bistro4saisons.com?post_type=cke_menus&p=435"},"modified":"2026-06-04T11:25:06","modified_gmt":"2026-06-04T15:25:06","slug":"evening-menu","status":"publish","type":"cke_menus","link":"https:\/\/bistro4saisons.com\/en\/menus\/evening-menu\/","title":{"rendered":"Dinner menu"},"content":{"rendered":"\n
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Dinner menu<\/h1><\/div><\/div>\n\n\n\n
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dinner menu<\/h2>\n\n\n\n

Our evening menu offers an all-encompassing culinary experience! You have the choice of \u00e0 la carte<\/em> or table d’h\u00f4te<\/em> menu. <\/p>\n\n\n\n

Our 3-course table d\u2019h\u00f4te<\/em> menu invites you to savour a careful selection of dishes, prepared with fresh ingredients sourced mainly from the region. It includes a soup or salad to start, followed by a tasty starter of your choice and finally, one of our succulent main courses. An infusion, tea or regular coffee is also included.<\/p>\n\n\n\n

Our team pays particular attention to allergens, but unfortunately we cannot guarantee their total absence due to cross-contamination.<\/p>\n\n\n\n

GF<\/strong> : gluten free, DF<\/strong> : dairy free, VG<\/strong> : vegetarien<\/p>\n\n\n\n

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starters<\/h2>\n<\/div>\n\n\n\n
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\u00c0 la carte  |  Table d\u2019h\u00f4te<\/mark><\/p>\n<\/div>\n\n\n\n

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Soup of the moment (VG)<\/p>\n\n\n\n

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$8 | Included<\/mark><\/p>\n<\/div>\n\n\n\n

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Salad with vinaigrette, crunchy vegetables (VEGAN, GF, DF)<\/p>\n\n\n\n

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$8 | Included<\/mark><\/p>\n<\/div>\n\n\n\n

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Confit duck gizzard, bacon lardons, spiced honey, pickled red cabbage puree, sprouts (GF, DF)<\/p>\n\n\n\n

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$16 | Included<\/mark><\/p>\n<\/div>\n\n\n\n

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Brin d\u2019Ail<\/a> farm cherry tomato salad, basil panna cotta, lime, grilled foccacia (VEGAN)<\/p>\n\n\n\n

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$17 | Included<\/mark><\/p>\n<\/div>\n\n\n\n

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Carrot and coconut white fish ceviche, variation of carrot, crispy coconut (DF)<\/p>\n\n\n\n

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$17 | Included<\/mark><\/p>\n<\/div>\n\n\n\n

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Octopus carpaccio, citrus and ginger vinaigrette, grilled bell pepper salsa, mint puree, croutons (DF)<\/p>\n\n\n\n

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$19 | +1<\/mark><\/mark><\/p>\n<\/div>\n\n\n\n

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Crab cake, herb emulsion, vegetable salpic\u00f3n (DF)<\/p>\n\n\n\n

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$20 | +2<\/mark><\/p>\n<\/div>\n\n\n\n

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Beef tartare, black pepper and whisky, maple shallot compote, bread tuile (DF)<\/p>\n\n\n\n

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$24 | +6<\/mark><\/p>\n<\/div>\n\n\n\n

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Six fresh East Coast oysters, cremant and lime granita (GF, DF)<\/p>\n\n\n\n

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$28 | +10<\/mark><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Main Courses<\/h2>\n<\/div>\n\n\n\n
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\u00c0 la carte  |  Table d\u2019h\u00f4te<\/mark><\/p>\n<\/div>\n\n\n\n

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Alpha<\/a> pasta, grilled bell pepper cream, grilled vegetables, spinach (VG)<\/p>\n\n\n\n

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$36 | $59<\/mark><\/p>\n<\/div>\n\n\n\n

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Pork flank confied for 8 hours, soufleed skin, snacked bok choy, white beans and La Station<\/a> cheese aligot, coarse jus (GF)<\/p>\n\n\n\n

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$36 | $59<\/mark><\/p>\n<\/div>\n\n\n\n

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Lime and ginger salmon tartare, sauteed vegetables, zucchini tagliatelle, grilled avocado, sesame cream (GF)<\/p>\n\n\n\n

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$38 | $61<\/mark><\/p>\n<\/div>\n\n\n\n

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Mushroom-stuffed rabbit, buttered cabbage with lardons, red wine and chocolate sauce (GF)<\/p>\n\n\n\n

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$41 | $64<\/mark><\/p>\n<\/div>\n\n\n\n

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Guinea fowl supr\u00eame, French-style vegetables, black garlic jus (GF)<\/p>\n\n\n\n

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$42 | $65<\/mark><\/p>\n<\/div>\n\n\n\n

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Wild bass, creamy citrus risotto, asparagus and orange salpicon (GF)<\/p>\n\n\n\n

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$43 | $66<\/mark><\/p>\n<\/div>\n\n\n\n

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Milk-fed calf liver, caramelized shallots, bacon, baby potatoes, roasted vegetables, veal jus (GF)<\/p>\n\n\n\n

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$46 | $69<\/mark><\/p>\n<\/div>\n\n\n\n

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Cod steak poached in kefir and coconut milk, crunchy vegetables, coconut and lemongrass beurre blanc (GF)<\/p>\n\n\n\n

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$46 | $69<\/mark><\/p>\n<\/div>\n\n\n\n

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Beef tenderloin, duck fat pressed potatoes, seasonal vegetables, veal jus (GF)<\/p>\n\n\n\n

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$67 | $89<\/mark><\/p>\n<\/div>\n\n\n\n

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Desserts<\/h2>\n<\/div>\n\n\n\n
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Maple pudding, Coaticook vanilla ice cream<\/p>\n\n\n\n

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$10<\/p>\n<\/div>\n\n\n\n

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64% dark chocolate mousse verrine<\/p>\n\n\n\n

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$11<\/p>\n<\/div>\n\n\n\n

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Cream puff filled with rhubarb and tonka bean<\/p>\n\n\n\n

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$12<\/p>\n<\/div>\n\n\n\n

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Strawberry pie<\/p>\n\n\n\n

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$14<\/p>\n<\/div>\n\n\n\n

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Cheese plate from the Eastern Townships<\/p>\n\n\n\n

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$21<\/p>\n<\/div>\n\n\n\n

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Book a table<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
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Testimonials<\/h2>\n\n\n