WELCOME TO OUR TABLE

OPENING DATE OF OUR RESTAURANT FOR DINER IS JUNE 3, 2022 AND FOR LUNCH JUNE 11, 2022 ALSO FOR BREAKFAST (TO GO ONLY)

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 11 AM.

BREAKFASTS

CHOICE OF BREAKFAST TO TAKE-OUT INCLUDED WITH THE ROOMS

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 and coffee | 14


LE BON MATIN | 17

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


MUFFIN AND CROISSANT OR PASTRY of the day and coffee | 14


BAGEL, cream cheese, jam, potato and coffee | 15


BAGEL, house smoked salmon spread, potato and coffee | 17


Bagel avec tartinade de saumon.

A la carte extras

YOGURT | 1.50

POTATO PANCAKE | 1.25

 

MUFFIN | 3,75

JUICE | 3.00

CAFFEE | 3.50

ESPRESSO | 4.00

COFFEE WITH MILK (CUP) | 4.50

COFFEE WITH MILK (BOWL) | 5.50

HOT CHOCOLATE | 3.00

MAPLE SYRUP (cup) | 2.00

Lunch menu & Bistro

THE DINING ROOM AND TERRACE ARE CLOSED IN THE MORNING.

OPENING DATE OF OUR RESTAURANT TO COME FOR BREAKFAST OR TAKE-OUT LUNCH.

served from 11:00 am to 3:00 pm

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

Add $10.00 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


BOREAL DUCK FOIE GRAS MOUSSE | 14


DUCK DUO | 19

Marinated and smoked duck, mousse of foie gras, wintergreen jelly and onion confit.


SEAFOOD CHOWDER only | 14 meal | 18


HOMEMADE SMOKED SALMON TRILOGY THREE WAYS meal | 19

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


Sunshine on the terrace

(nachos with sour cream)

Muffin, yogourt et café.

NACHOS WITH TOMATO SAUCE | 16

Tomato sauce, peppers, onions, cheese, shallots and Grana Padano.


NACHOS GALOUÏNE | 25

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

OF OUR SMOKEHOUSE

REGULAR OR MAPLE SMOKED SALMON | 7

OUR SALADS

( peppers, onions, wintergreen jelly )

SMOKE SALMON SALAD | 18

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


VEGETARIAN SALAD | 17

Tofu and pesto patty, wild mushrooms, peppers, onions, shallots and sun-dried tomatoes.


NORDIC SALAD | 26

Nordic shrimps, shallots, peppers, wintergreen jelly and homemade confits.

FRESH PASTA

TRADITIONAL | 16

Tomatoes sauce and Grana Padano.


JACQUES-CARTIER | 26

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

FINES PIZZAS (1/2 pizza and salad)

TRADITIONAL | 16

Tomato peppers, cheese and padano sauce.


JACQUES-CARTIER | 25

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


GALOUÏNE | 26

Shrimp, salmon, scallops, shallots, lemon, butter white sauce, cheese and Grana Padano.

GRATINATE YOUR PASTA

Mozzarella or regional cheese | 4

SANDWICH COUNTER 

VEGETARIAN | 19

Grilled tofu, tapenade mushrooms, peppers, onion and regional cheese.


JACQUES-CARTIER | 26

Smoked salmon or shrimp, shallots and regional cheese.


NORDIC GUEDILLE | 26

Nordic shrimps, mayonnaise, celery, onion, peppers and regional cheese.

FROM THE SEA

( all our fish are served with white butter sauce )

SEAFOOD CASSEROLE | 28

1/2 CRAB (salad and garlic butter) | 41

1/2 LOBSTER (salad and garlic butter) | 43

1/2 LOBSTER STUFFED GALOUÏNE | 51

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

THE CHEF OFFERS HIS HOME-MADE PRODUCTS

CONVIVIAL PLATE | 29

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.


SAGUENAY FJORD CASSEROLE| 43

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


SEA FOOD PLATTER | 74

(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), wintergreen jelly and salad.

Muffin, yogourt et café.

EVENING MENU

• Add $10 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 | 14

CHOWDER OF THE SEA (scallops, shrimp, salmon) | 14

DUCK DUO | 19

Marinated and smoked duck, mousse of foie gras, wintergreen jelly and homemade onion confit.

SALMON TARTAR (may contain nuts) appetizer | 15 main course | 26

TRILOGY OF HOMEMADE SMOKED SALMON IN THREE WAYS | 19

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


MENUS FOR CHILDREN

CHOICE OF MENUS FOR CHILDREN | 22

(child under 10 years old)

SOUP | MAIN COURSE (child portion)

DESSERT, JUICE OR MILK (small size)

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

MAIN COURSES OF THE SEA

SEAFOOD CASSEROLE | 28

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


SUPREME OF SALMON (utsha-umesh) LA GALOUÏNE | 30

Stuffed with smoked salmon.


FISHERMAN’S DUET | 47

1/2 Lobster tail and white fish.


SCALLOPS (5) | 40

Pesto and basil cream sauce.


1/2 CRAB (pemitutev) | 45


1/2 LOBSTER (ashatshev) | 58


LOBSTER (ashatshev) STUFFED GALOUÏNE STYLE | 55

Lobster bisque, seafood, smoked salmon, served au gratin with regionally-produced cheese.


COSTS PASTA

MADNESS GALOUÏNE PASTA | 32

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


JACQUES-CARTIER PASTA | 38

Lobster, shrimps, lobster bisque sauce and regional cheese.


VEGETARIAN PASTA | 27

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


Fine cheese or Padano (extra) | 4

FROM THE EARTH AND THE GRILL

GRAIN-FED CHICKEN BREAST (pikakuan) with chimichurri | 28

(herb marinade)


DUCK LEG (shiship) candied with boreal spices | 29


CHEF’S MARKET | 36

Filet mignon (uashatuk) and white fish.


SURF AND TURF (uashatuk) WITH BOREAL SPICES AND ½ GRILLED LOBSTER TAIL | 48


FILET MIGNON (uashatuk) WITH BOREAL SPICES 5 ounces | 36 2 x 5 ounces | 52


VENISON MEDALLION WITH 3 HERBS | 45


EXTRAS

REGULAR OR MAPLE SMOKED SALMON | 7

SHRIMPS (3) | 7

SCALLOPS ( according to the shipment ) | 10

THE CHEF OFFERS HIS HOME-MADE PRODUCTS AND QUEBEC CHEESES

CONVIVIAL PLANKET 1 person. | 29

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.


GALOUÏNE SAMPLER PLATE 1 person. | 95 2 persons. | 169

From our fisherman, tasting of the incoming fish and seafood. Indulge in the flavor of the sea!

Salmon, white fish, shrimps, scallops, northern shrimps, regular and maple smoked salmon

smoked salmon, marinated turbot, 1/2 lobster, 1/2 crab, served with rice,

vegetables, topped with a white butter sauce.


LE CROUTIER DU FJORD crock only | 43 1 person. | 67

Seafood chowder, regular and maple-smoked salmon, marinated turbot, toasted flatbread topped with regional cheese.

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

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


THE TRAPPER’S GALLOWS
2 person. | 160

Soup, choice of salmon trilogy or duck duo. Fallower the trapper’s gallows

deer, bison or elk (depending on arrivals), gratin dauphinois, root vegetables,

3 homemade sauce (boreal flavors), dessert of the day and boreal infusion.

CHEESES

ASSORTED FRESH CHEESES FROM QUEBEC | 19

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

DESSERTS

Ask to see our dessert fridge, dessert of the day or dessert à la carte available.

Coffee, tea and herbal tea are not included in the price of the table d’hôte.

Taxes and service are not included.

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

Take-Out Plates