| Menu
Our
Chef’s innovative techniques and breathtaking
creations make Aux Truffes the most exciting place to
eat. Our degustation menu created for the season and
our table du Chef menu are extraordinary experiences.
Our A la Carte menu has everything for the most discerning
of palates. Chef Martin Fancher has taken no short cuts
and no critical steps are ignored and everything is
cooked a la minute. Our guests come from all over the
world as do our products. Our Chef brings in only the
freshest and finest products available. Come and enjoy
the Aux Truffes experience.
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Appetizers
| Main Courses
| Table d’hôte
| Appetizers |
| Daily
soup |
9 |
| Array
of mesclun salad drizzled with the vinaigrette of
the day |
9 |
| Lobster
and asparagus cold bisque soup with truffle champagne
granité |
17 |
| Artichoke
stuffed with lobster and roots vegetable flambéed
with Pineau des Charente “ragout” with
nasturtium flower cream sauce |
21 |
Red
tuna tataki with Thai rice, lemongrass and coconut
milk pudding
avocado and pineapple emulsified sauce with cucumber
salad |
18 |
Comfit
venison and caramelized pear “tartelette”
with grilled red pepper
and comfit tomato, and port wine caramel sauce |
17 |
Scallop
tartar with crispy vinaigrette of lemon and fennel
served with tarragon and green pepper corn mousse |
16 |
| Appetizer
of the day (price depending on market) |
|
| Martin’s
way seared duck foie gras from Marieville, Québec |
27 |
| “Au
torchon” foie gras with cape gooseberry caramel
sauce |
25 |
| Following
your main course try our selection of Quebec raw
milk cheeses
|
11
|
We
strive to keep our menu fresh and innovative.
All our products are selected with care by our
Chef Martin Faucher and are “cuisine cooked
à la minute”
|
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| MAIN
COURSES |
Seared “provençale’” crusted
beef filet with sweet potato and masala
(pan-seared spaghetti squash, pine nuts and buckwheat
with parmesan cheese and asparagus) |
42 |
| Daily
inspiration |
40 |
Roasted
rack of caribou “shepperd’s pie”
style with chicoutai berries sauce
(wild rice, roasted corn and Jerusalem artichoke
“purée”) |
46 |
Roasted
duck breast “magret” stuffed with foie
gras
and a black truffle sauce (smoked potato “purée”
and crispy potato roll) |
45 |
| Catch
of the day |
35 |
Roasted
guinea fowl breast with asian style sauce
(dumplings, mashed mung bean and peanuts) |
29 |
| Braised
veal cheek “profiteroles” with Quebec’s
bleu cheese and grilled apricot sauce (winter squash
“purée” and braised fennel) |
34 |
Pan-seared organic salmon “pavé”
with warm tomato and goat cheese salsa
(basil pasta and green pea) |
35 |
|
Braised
venison osso bucco with tomato (glazed turnip,
carrot and beet with risotto) |
33 |
Rabbit
loin stuffed foie gras, cranberry and rhubarb with
cranberry sauce
(beet root tapioca and swiss chard) |
38 |
At Aux Truffes we are proud to take
part in the Laurentian Gourmet Trail and to support local
producers. (Products prepared “à la minute”)
Taxes and service not included. (We will add the 15% tips
for table of 6 and more). A royalty, equivalent to 2%
of the listed price of the goods offered in this establishment,
will be added to your invoice. This royalty correspond
to the contribution determined by the Tremblant Resort
Association.
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| |
|
Aperitive
canapé |
| Watercress
cream soup with frog leg « croquette »
on garlic butter
OR
Array of mesclun salad with “du moment”
seasoning |
|
Morgan Farm’s smoked duck aglet on a bed
of mashed brussel sprout
lemon seasoning and smoked paprika with tamari
cream sauce
OR
Venison shank in pastry with fava bean and 4 spiced
apple
OR
“Au torchon” foie gras in crust of
ginger with honeyed caramel sauce
15$ extra |
| Seared
crusted beef filet with morel cream sauce
OR
Catch of the day
OR
Roasted guinea fowl stuffed with lardon, dried
apricot
Served with apricot with coconut milk jam |
| Trio
of crème brûlée B52 style
OR
Chocolate volcano cake and its chocolate and anis
capuccino |
65
|
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| La
table des chefs |
|
A
gastronomic eight-course meal created for you
by our Chef |
(Available
for every guest at the table only) 100 per guest
|
|
