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Restaurants & Receptions

Bonaventure sur mer


Riôtel Percé

Seafood specialties and splendid sea views

Along with its incomparable sea views, the Bonaventure sur mer restaurant offers a fine selection of seafood dishes. Our famous rib of Certified Angus Beef is also reputed to be the best in this part of Gaspésie!

Our restaurant offers complete breakfast and dinner menus, and at lunchtime, welcomes groups upon reservation.

The sea view isn’t close enough?  Like to be nearer?  Enjoy our boxed lunch service for those travelling solo or in a group… or relax on our balcony terrace with its panoramic view of the Percé Rock and Bonaventure Island.



Menu
Table d’hôte
  • Soup of the day
  • Green salad with Gaspé dressing
  • Chilled lobster risotto with wild mushroom oil
***
  • Catch of the day
  • Linguini duo with sautéed chicken and M. Émile local smoked salmon
  • Seafood feuilleté with white wine sauce and fresh Percé chives
This dish is a specialty of the Riôtel Percé
  • Fresh filet of cod, Gaspé-style
  • Roast Atlantic salmon with Bio-Jardins Rocher-Percé salted herbs in white butter sauce
  • Veal cutlets with Gaspé wild mushroom and shallot sauce
  • Mint-perfumed Gaspé lamb sirloin with goat cheese from La Ferme Chimo in Douglastown
***
  • Dessert of the day
  • Homemade raspberry cipaille (Gaspé specialty pie)
  • Seasonal fruit salad
***
  • Coffee, tea or herb tea
 
À la carte
Appetizers
  • Soup of the day
  • Spring greens salad with maple dressing
  • Caesar salad
  • M. Émile local smoked salmon with Bio-Jardins Rocher-Percé salted herb mousseline
Fish and Seafood
  • Filet of sole with spinach and St. Omer organic maple pepper in white wine sauce
  • Poached salmon, caramelized with local M. Arsenault honey, in white wine and saffron sauce
  • Seafood platter: lobster, salmon, cod, scallops, shrimp and mussels
  • Fresh boiled lobster
Meat
  • Certified Angus Beef sirloin steak with beurre Maître d’Hôtel and sautéed mushrooms
  • Certified Angus Beef prime rib roast au Jus
  • Roast pork tenderloin with Port and chocolate sauce
  • Breast of chicken with Val-d’Espoir cheddar cheese and asparagus
Pasta
  • Fettuccini with diced lobster and fresh basil pesto
  • Tri-colour penne with sautéed chicken, artichokes and fresh Parmesan cheese
Desserts
  • Dessert of the day
  • Seasonal fruit salad
  • Homemade raspberry cipaille (Gaspé specialty pie)
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