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Chef Marc Miron and Chef Chantal Gagné

2297 St. Joseph Blvd.
Orleans, ON K1C 1E3
613-845-1090

 

Menu for the week of May 20, 2013

SALADS

Golden beetroot salad, goat cheese, rosemary ($1.89/100g)
Quinoa salad with dried fruits, guava dressing ($1.89/100g)
Orange, date, mint and almond salad ($1.89/100g)
Chick pea salad, ranch dressing, tomato and mushrooms ($1.89/100g)

MAINS

(Reheat at 350F for 8 to 12 minutes, depending on quantity.)
Braised pork drummies, Marc’s BBQ Sauce ($3.69/100g)
Grilled beef sirloin steak, blue cheese butter ($10.90/ea)
Chicken breast filled with creamy mushrooms ($4.09/100g)
Steamed rainbow trout, Asian vegetable salad ($4.49/100g)
Short pasta with vegetables and spicy tomato sauce ($3.00/100g)

VEGETABLES

(Reheat at 350F for 10 minutes except potatoes. Twice-baked potatoes should be cooked for 18 minutes.)
Baked eggplant and ricotta cake ($3.50/ea)
Curry cauliflower fritter ($2.09/100g)
Seasonal vegetables ($1.89/100g)
Twice-baked potatoes ($1.19/100g)
Roasted red-skin potatoes ($1.49/100g)

DESSERT

Red velvet cake ($4.50/ea)