WELCOME TO OUR TABLE

LA GALOUÏNE OFFERS YOU HOME-MADE SPECIALTIES FROM ITS SMOKEHOUSE AND DESSERTS WITH REGIONAL FRUITS.

Convivial plate, home-made products from our smokehouse, smoked salmon with maple or plain, marinated and smoked duck breast, duck leg confit, terrine, home-made onion confit and regional cheeses.

PLEASE NOTE THAT THE DINING ROOM AND TERRACE ARE CLOSED IN THE MORNING, OPENING AT 10 AM.

BREAKFASTS

CHOICE OF BREAKFAST TO TAKE-OUT INCLUDED WITH THE ROOMSS

1 – Croissant, muffin, yogurt, juice and coffee.

2 – Homemade waffle with maple syrup, yogurt, juice and coffee.

3 – Good morning sandwich (egg, cheese, ham served in an English muffin) potato, yogurt, juice and coffee.

PLEASE NOTE THAT THE ROOM BREAKFAST SERVICE IS NOT INCLUDED IN THE RATE.

( SERVED FROM 8H TO 11H )

TAKE OUT BREAKFASTS

HOMEMADE WAFFLE with maple syrup, yogurt and coffee | 11


LE BON MATIN | 13

English muffin, egg, ham, Swiss cheese), potato, yogurt and coffee.


MUFFIN AND CROISSANT OR PASTRY of the day, yogurt and coffee | 10


BAGEL, house smoked salmon spread, potato, yogurt and coffee | 10


Muffin, yogourt et café.
Bagel avec tartinade de saumon.

A la carte extras

YOGURT | 1.50

POTATO PANCAKE | 1.00

MUFFIN | 3,75

JUICE | 3.00

CAFFEE | 3.00

ESPRESSO | 3.25

COFFEE WITH MILK (CUP) | 4.50

COFFEE WITH MILK (BOWL) | 5.50

HOT CHOCOLATE | 3.00

HOME-MADE JAM | .80

MAPLE SYRUP | 3.25

Lunch menu & Bistro

THE DINING ROOM AND TERRACE ARE CLOSED IN THE MORNING.

OPENING AT 10:00 AM FOR BREAKFAST OR TAKE-OUT LUNCH.

served from 11:00 am to 3:30 pm

La Galouïne offers homemade specialties from its smokehouse and regional berry desserts.

Add $9.00 for the table d’hôte which includes:

Soup of the moment, main course and choice of homemade dessert.

APPETIZERS OR SOUP

SOUP WITH THE INSPIRATION OF THE MOMENT | 6


BAGEL WITH SMOKED SALMON SPREADMAISON | 9


BOREAL DUCK FOIE GRAS MOUSSE | 13


CHOWDER OF THE SEA only | 13 meal | 17


THE TRAPPER’S CATCH , 3 guinea fowl wings, 2 duck drumsticks, homemade onion confit (blueberries and cranberries). meal | 9


TASTING OF THE TRAPPER, duck foie gras mousse, smoked and dried duck aiguillette, marinated and smoked duck breast, wintergreen jelly, rhodolia jelly and 2 homemade onion confit (blueberries and cranberries). meal | 18


HOMEMADE SMOKED SALMON TRILOGY THREE WAYS, smoked salmon with cream, maple candy, dried salmon, wintergreen jelly, rhodolia jelly, homemade onion confit (blueberries and cranberries). meal | 18


Sunshine on the terrace

(nachos with sour cream)

Muffin, yogourt et café.

NACHOS WITH TOMATO SAUCE | 15

Tomato sauce, peppers, onions, cheese, shallots and padano.


NACHOS GALOUÏNE | 22

Smoked salmon or shrimp, lobster bisque sauce, shallots, peppers, onions and cheese.

OF OUR SMOKEHOUSE

REGULAR OR MAPLE SMOKED SALMON | 6

OUR SALADS

( peppers, onions, wintergreen jelly and rhodolia jelly )

SMOKEHOUSE TRILOGY SALAD | 17

Smoked salmon with cream, maple candy, smoked and dried salmon, wintergreen jelly, rhodolia jelly and homemade onion confit (blueberries and cranberries).


VEGETARIAN SALAD | 16

Tofu and pesto patty, forest mushrooms, peppers, onions, quinoa and sun-dried tomatoes.


NORDIC SALAD | 26

Chair de homard et crabe avec crevettes nordiques.

FRESH PASTA

TRADITIONNELLE | 15

Lobster and crab meat with northern shrimp.


JACQUES-CARTIER | 24

Smoked salmon or shrimp, lobster bisque sauce, shallots and padano.

FINES PIZZAS (1/2 pizza and salad)

TRADITIONAL | 15

Tomato and padano sauce.


JACQUES-CARTIER | 24

Smoked salmon or shrimp, lobster bisque sauce, shallots and padano.


GALOUÏNE | 25

Shrimp, smoked salmon, scallops, shallots, white butter sauce, cheese and padano.

GRATINATE YOUR PASTA

Mozzarella | 3

Regional cheese | 4

SANDWICHERIE ( Panini )

(served with avocado sauce for fish sandwiches, except lobster)

VEGETARIAN | 18

Tofu with pesto, mushroom tapenade, shallots, peppers, sun-dried tomatoes and regional cheese.


JACQUES-CARTIER | 24

Smoked salmon or shrimp, shallots and regional cheese.


NORDIC GUEDILLE | 25

Lobster and crab meat, northern shrimp, mayonnaise, celery, peppers and salad.

OF THE SEA

( all our fish are served with white butter sauce )

SEAFOOD CASSEROLE | 25

1/2 CRAB (servi avec salade et beurre à l’ail) | 38

1/2 LOBSTER (servi avec salade et beurre à l’ail) | 40

1/2 LOBSTER STUFFED GALOUÏNE | 48

Seafood, smoked salmon, lobster bisque sauce, gratinated and served with salad and garlic butter.

THE CHEF OFFERS HIS HOME-MADE PRODUCTS

CONVIVIAL PLATE | 27

Smoked salmon with cream, maple smoked salmon, smoked and dried salmon, marinated and smoked duck breast, dried duck aiguillettes, boreal duck foie gras mousse, marinated turbot, homemade onion confit (blueberries and cranberries), wintergreen jelly, rhodolia jelly and regional cheeses.


GALOUÏNE TAPAS BASKET | 22

Regular smoked salmon and maple smoked salmon, marinated turbot, northern shrimp, lobster salad, wintergreen jelly, rhodolia jelly and onion confit (blueberries and cranberries) terroir boréal.

Muffin, yogourt et café.

COCOTTE DU FJORD | 39

Lobster tail, 3 shrimps, 2 scallops, white fish, lobster bisque sauce, vegetables and potatoes all flavored with wintergreen.


PLATEAU OF THE SEA | 69

(cold dish for 2 people)

½ lobster, ½ crab, regular smoked salmon, maple smoked salmon, northern shrimp, marinated turbot, lobster salad, homemade onion confit (blueberries and cranberries) and salad.

Muffin, yogourt et café.

EVENING MENU

• Add $9 for a table d’hôte which includes: soup, main course, homemade dessert.
• All fish is served with rice, vegetables and salad.
• All meats are served with rice, potatoes, vegetables of the day and salad.

A la carte or table d’hôte

APPETIZERS OR SOUPS

SOUP OF THE MOMENT | 6

BOREAL DUCK FOIE GRAS MOUSSE (CRANBERRIES AND MAPLE) | 13

CHOWDER OF THE SEA | 13

SCALLOPS, SHRIMP AND SALMON | 13

SALMON TARTAR entrée | 13 plat principal | 26

TASTING OF THE TRAPPER | 18

Duck foie gras mousse, smoked and dried duck aiguillette, marinated and smoked duck breast, wintergreen jelly, rhodolia jelly and homemade onion confit (blueberries and cranberries).


TRILOGY OF HOMEMADE SMOKED SALMON IN THREE WAYS | 18

Smoked salmon with cream, maple candies, smoked and dried salmon, wintergreen jelly, rhodolia jelly and homemade onion confit (blueberries and cranberries).

MENUS FOR CHILDREN

CHOICE OF MENUS FOR CHILDREN | 20

(child under 10 years old)

SOUP | MAIN COURSE (child portion)

DESSERT, JUICE OR MILK (small size)

CHOICE OF MAIN COURSES : White fish, chicken breast, pasta with tomato or butter sauce, traditional pizza.

MAIN COURSES OF THE SEA

SEAFOOD CASSEROLE | 25

Salmon, scallops, white fish, shrimp, pollock, beurre blanc sauce, mozzarella cheese au gratin.


SUPREME OF SALMON (utsha-umesh) LA GALOUÏNE | 28

Stuffed with smoked salmon.


FISHERMAN’S DUET | 45

Lobster tail and white fish.


SCALLOPS (5) | 37

Pesto and basil cream sauce.


1/2 CRAB (pemitutev) | 42


1/2 LOBSTER (ashatshev) | 44


LOBSTER (ashatshev) STUFFED GALOUÏNE STYLE | 41

Lobster bisque, seafood, smoked salmon, all gratinated with regional cheese.


LOBSTER TAIL

MADNESS GALOUÏNE PASTA | 30

Smoked salmon, peppers, onions, shallots and regional cheese.


JACQUES-CARTIER PASTA | 36

Lobster, shrimp, lobster bisque sauce and regional cheese.


VEGETARIAN PATAS | 25

Tofu with pesto, mushroom tapenade, shallots, peppers, onions, sun-dried tomatoes, regional cheese and beurre blanc sauce.


Extra fromage fins or padano | 4

FROM THE EARTH AND THE GRILL

CHICKEN BREAST (pikakuan) of grain with chimichurri | 26

(herb marinades)


DUCK LEG (shiship) candied with boreal spices | 27


CHEF’S MARKET | 34

FILET MIGNON (uashatuk) and white fish.


DUO OF FILET MIGNON (uashatuk) WITH BOREAL SPICES AND ½ GRILLED LOBSTER TAIL | 43


FILET MIGNON (uashatuk) WITH BOREAL SPICES 4 onces | 30 2 x 4 onces | 43


VENISON MEDALLION WITH 3 HERBS | 41


EXTRAS

REGULAR OR MAPLE SMOKED SALMON | 6

SHRIMP (3) | 6

SCALLOPS (DEPENDING ON AVAILABILITY) | 9

LOBSTER TAIL | 28

THE CHEF OFFERS HIS HOME-MADE PRODUCTS AND QUEBEC CHEESES

CONVIVIAL PLANKET | 27

1 pers.

Smoked salmon with cream, maple smoked salmon, dried salmon, marinated and smoked duck breast, dried duck aiguillette, boreal duck foie gras mousse, marinated turbot, homemade onion confit (blueberries and cranberries), wintergreen jelly, rhodolia jelly and regional cheeses.


ASSIETTE GALOUÏNE 1 person. | 80 2 persons. | 159

From our fisherman, tasting of the incoming fish and seafood. Intoxicated by the flavor of the sea!

Salmon, fish, shrimp, scallops, northern shrimp, regular and maple smoked salmon, marinated turbot, 1/2 lobster, 1/2 crab, served with rice and topped with a beurre blanc sauce.


LE CROUTIER DU FJORD cocotte only | 39 1 person. | 62

Sea chowder, regular and maple smoked salmon, marinated turbot and regional cheese toast.

The casserole includes, 1 lobster tail, 3 shrimps, 2 scallops and white fish.

In a lobster bisque sauce, wintergreen flavored vegetables served with salad and dessert.

NEW 5-COURSE MENU | Add $35

and enjoy 1 friendly plate for 2 people as a starter, 2 soups, 2 main courses of your choice, 2 homemade desserts and 2 Nordic infusions.

CHEESE

ASSORTED FRESH CHEESES FROM QUEBEC | 18

Homemade onion confit (blueberries and cranberries), wintergreen jelly, rhodolia jelly and fruit.

DESSERTS

Extra charge of $4.75 to convert your table d’hôte dessert to an à la carte dessert.

Coffee, tea and herbal tea are not included in the price of the tables d’hôtes.

Taxes and service are extra.

DISCOVER OUR VARIETY OF HOME-MADE TAKE-AWAY MEALS FOR YOUR EXCURSIONS AND CAMPING

Take-Out Plates