Welcome to our table
LA GALOUÏNE SUGGESTS HOME SPECIALITIES FROM THEIR OWN SMOKEHOUSE AND LOCAL WILD FRUIT DESSERTS.
Conviviale Plate
Conviviale plate, home products, smoke salmon, marinated and smoked duck breast, duck leg confit, chef’s special patés, homemade onions confits with local cheese.
From our smokehouse
- Salmon
- Marinated and smoked duck breast
(Montagnais recipe with Labrador and Evergreen tea) - Duck leg confit
BREAKFAST MENU
(SERVED FROM 8 to 10:45 DURING HIGH SEASON; HOURS VARIABLE IN LOW SEASON)
BREAKFAST INCLUDED FOR GUESTS STAYING AT OUR INN
Choice 1
Choice 1: Croissant, toast, juice and coffee
Choice 2: Sandwich served on a croissant, egg, ham, cheese, juice and coffee
Choice 3: Waffle (house recipe) with maple syrup, juice and coffee
Choice 4: Muffin, yogurt, juice and coffee
PLEASE NOTE THAT THE COMPLIMENTARY BREAKFAST OFFERED TO OUR OVERNIGHT GUESTS DOES NOT INCLUDE GRATUITY
(À la carte menu available for a supplement)
BAGELS
Our breakfast bagels are served with hash browns, fruit and choice of coffee or tea.
Served with cream cheese, home-smoked salmon, capers and onions.
Smoked salmon bagel plate
NUTRITION CORNER
Toast (2) and cheese |
5 |
Le MuffinMuffin, vanilla yogurt, fruit, juice and coffee.  Muffin and vanilla yogurt |
10 |
Granola parfait
Mix of vanilla yogurt, crunchy granola, choice of white or whole wheat bread and homemade blueberry (Terroir Boréal product). |
11 |
Croissant or toast(white or whole wheat), served with coffee and homemade blueberry |
11 |
WAFFLES
Our waffles are made for sweet tooths! Served with fruit and coffee or tea.
Waffle and maple syrup
Waffle / maple syrup |
14 |
Waffle madness “à la Galouïne” |
18 |
Fresh fruit, whipped cream, chocolate, crème anglaise and maple syrup.
Waffle madness “à la Galouïne”
CLASSICS
Classic breakfasts served with hash browns, choice of white or whole wheat bread, coffee or tea.
One or two eggs any style
1 egg 10 2 eggs 11
Classic 2 eggs, bacon
One or two eggs any style, bacon or ham
1 egg 11 2 eggs 12
BRUNCH PLATE |
18 |
Two eggs any style served with bacon and ham, ½ waffle, choice ofwhite or whole wheat bread, fruit juice and maple syrup
Brunch Plate
À LA CARTE
Bacon (2) or ham |
2.50 |
|
Swiss cheese (2 |
1,50 |
|
Maple syrup |
2 |
|
Yogurt |
2 |
|
Toast (1)
|
1 |
|
Muffin |
2,95
|
|
Fruits |
3 |
|
Egg |
1
|
|
Roasted potatoes |
2,50 |
|
Bagel |
3 |
|
Plain waffle |
7
|
Lunch menu & Bistro
SERVED BETWEEN 11 AND 5
La Galouïne offers handcrafted specialties from its smokehouse and desserts with locally-harvested berries.
ADD $9.00 FOR THE TABLE D’HÔTE,WHICH INCLUDES
the soup of the day, a main course and choice of homemade dessert.
SOUPS AND APPETIZERS |
ALONE |
MEAL |
Soup of the day |
6 |
|
Spring salad (small) |
6 |
|
Duck liver fat mousse |
12 |
|
Seafood chowder |
12 |
16 |
Galouïne sampler plateRegular and maple-smoked salmon, marinated and smoked duck, marinated turbot, cedar jelly . |
15 |
SUN ON THE TERRASSE
(nachos / sour cream)
Nachos Sauce tomates sauce tomate, poivrons, oignons, fromage, padano |
14 |
Nachos Galouïne saumon fumé ou crevettes, sauce à la bisque homard, échalotes, poivron, oignons, fromage |
18 |
FROM THE SMOKEHOUSE |
|
Regular or maple-smoked salmon |
6 |
OUR SALADS |
|
Salad “à la Galouïne”Shrimp, scallops, salmon, pepper, onions |
17 |
Vegetarian saladPesto tofu, wild mushrooms, peppers, onions, échalotes, dried tomatoes |
16 |
Smoked salmon salad regular or maple-smoked salmon |
19 |
Lobster saladVegetable, peppers, onions, échalotes, cedar jelly |
20 |
FRESH PASTA
Traditional tomato sauce, Grana Padano |
14 |
Jacques-Cartier smoked salmon or shrimp, lobster bisque sauce, shallots, Grana Padano |
19 |
Tadousnack smoked salmon, shrimp, lobster bisque sauce, shallots, cheese, Grana Padano |
23 |
GOURMET PIZZAS
(1/2 pizza with salad)
Traditional tomato sauce, peppers, cheese, Grana Padano |
14 |
Jacques-Cartier smoked salmon or shrimp, lobster bisque sauce, shallots, cheese, |
19 |
Galouïne shrimp, salmon, scallops, shallots, lemon, beurre blanc sauce, cheese, Grana Padano |
20 |
Tadousnack smoked salmon, shrimp, lobster bisque sauce, shallots, cheese, Grana Padano |
21 |
ENJOY YOUR PASTA WITH “AU GRATIN”
Mozzarella |
3 |
Regional cheese |
4 |
SANDWICH COUNTER ( Panini )
Vegetarian grilled tofu, taponade mushrooms, peppers, shallots, Swiss cheese |
18 |
Jacques-Cartier smoked salmon or shrimp, shallots, Swiss cheese |
19 |
Lobster mayonnaise, celery, onion, peppers, salad |
20 |
Tadousnack smoked salmon, shrimp, shallots, regional cheese |
21 |
GRILLED DISHES
Marinated beef flank steak with spices from the North country |
18 |
Grilled chicken with chimichurri (herb marinade) |
23 |
FROM THE SEA
(all fish dishes are served with a beurre blanc sauce)
Seafood casserole |
24 |
1/2 crab served with (salad and garlic butter) |
28 |
1/2 lobster served with (salad and garlic butter) |
32 |
1/2 lobster stuffed “à la Galouïne” |
40 |
|
Seafood, smoked salmon, lobster bisque sauce, served au gratin, with salad and garlic butter. |
|
Whole crab (served with salad and garlic butter) |
48 |
Whole lobster (served with salad and garlic butter) |
57 |
HOMEMADE DELICACIES
Galouïne tapas basketFinger-food consisting of smoked haddock, regular and maple-smoked salmon, marinated turbot, coldwater prawns, homemade confits, jelly cedar, lobster salad
|
20 |
La Planche AmérindienneMeal IN SEASON ONLYPulled pork or beef wrap, 3 rabbit wings, 3 duck legs, marinated and smoked duck, cedar jelly, Terroir Boréal onion confit, spicy beer sauce |
20 |
Saguenay Fjord casseroleLobster tail, 3 shrimps, 2 scallops, white fish, lobster bisque sauce, vegetables and potatoes, flavoured with wintergreen)
|
34 |
Seafood platter (cold platter for 2)½ lobster, ½ crab, regular and maple-smoked salmon, coldwater prawns, marinated turbot, lobster-crab salad, confit onions, jelly cedar, served with salad |
59 |
DINNER MENU
Ajoutez 9 $ pour une table d’hôte qui comprend :
potage, plat principal, délice du pâtissier.
Tous les poissons sont servis avec riz, légumes et salade.
Toutes les viandes sont servies avec riz, pomme de terre, légumes et salade.
Table d’hôte / À la carte
SOUPS AND APPETIZERS
Soup of the day |
6 |
Marinated and smoked duck salad with homemade onion confit |
12 |
Duck liver fat mousse boreal |
12 |
Tartar of salmon |
12 |
Seafood chowder ( scallops, shrimp, salmon ) |
12 |
Galouïne sampler plate |
15 |
|
Regular and maple-smoked salmon, marinated and smoked duck, marinated turbot, cedar jelly |
Kids’ menu (for children under 10)
Soup |
|
Main courses
(child-size portion) |
19 |
Dessert, small juice or milk
|
Choice of main courses: white fish, chicken breast, pasta with tomato sauce or butter, traditional pizza.
Main course from the sea
Seafood casserole, salmon, scallops, white fish, shrimp, pollock, beurre blanc sauce, served au gratin with mozzarella |
24 |
Salmon supreme “à la Galouïne”, stuffed with smoked salmon. |
26 |
Fisherman’s duo, lobster tail and white fish. |
36 |
| 1/2 | Whole | |
Crab |
29 |
49 |
Lobster |
33 |
58 |
Stuffed lobster ” à la Galouïne ” |
41 |
68 |
Lobster bisque, seafood, smoked salmon, served au gratin with regionally-produced cheese. |
Extras
Regular or maple-smoked salmon |
6 |
Shrimp (3) |
6 |
Scallops according to the shipment |
8 |
Tail of lobster |
20 |
Fresh Pasta
Pasta madness “à la Galouïne”Smoked salmon, peppers, onions, shallots, regional cheese. |
27 |
Jacques-CartierLobster, shrimp, lobster bisque sauce, regional cheese. |
29 |
Fine cheese or Padano (extra) |
4 |
GRILL DISH
Grain-fed chicken breast with chimichurri (herb marinade) |
|
24 |
Leg of duck with spices from the North country |
|
26 |
Chef’s market, filet mignon and white fish |
|
33 |
Surf and turf: filet mignon with spices from the North country and ½ grilled lobster tail |
|
38 |
|
|
4 ounces | 2 x 4 ounces |
Filet mignon with spices from the North country |
29
|
42
|
Venison medallion with 3 herbs |
40 |
Les extras
Regular or maple-smoked salmon |
6 |
Shrimp (3) |
6 |
Scallops according to the shipment |
8 |
Tail of lobster |
20 |
HOMEMADE DELICACIES AND QUEBEC CHEESES
“GALOUÏNE” SAMPLER PLATE
Catch of the day (fish and seafood) sampler plate brought to you by our fisherman. Savour the flavours of the sea
Salmon, fish, shrimp, scallops, coldwater prawns, regular and maple-smoked salmon marinated turbot, 1/2 lobster, 1/2 crab, accompanied with rice and a beurre blanc sauce.
For 1 76 |
For 2 132 |
LE CROUTIER DU FJORD / 5 courses in 1
Seafood chowder, regular and maple-smoked salmon, marinated turbot, toasted flatbread topped with regional cheese.
Crock includes lobster tail, shrimp, scallops, fish in a lobster bisque sauce, vegetables with wintergreen, served with salad and dessert.
Crock only 34 |
1 person 57 |
Cheeses
Assortment of fresh Quebec cheeses |
|
(3 varieties), homemade confits, tomato-rhubarb ketchup, fruit. |
15 |
DESSERTS
Supplement of $4.50 to change your table d’hôte dessert for any dessert featured on the menu.
Coffee, tea and infusions are not included in the table d’hôte.
