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Restaurants & Receptions

Côté mer


Riôtel Bonaventure

A varied menu with views of the bay

Alongside the Riôtel Bonaventure, also known as Le Château Blanc, our restaurant Côté mer serves delicious specialties of seafood, fresh fish, pasta and our famous Certified Angus Beef in a comfortable air-conditioned dining room.

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

Don’t miss the opportunity to relax in our Pub 1906, which offers a full restaurant and bar service; or choose the magnificent balcony-terrace with the sea at your feet.

Opening of the restoration:

- Opening of Pub 1906: On 19 May 2009 to 18. A 'Pub menu' will be offered

- Opening of the restaurant Côté Mer: June 15

- The complete breakfasts (continental U.S.) will be offered from 18 May 2009




Menu
Table d'hôte
  • Soup of the day
  • Baby spinach salad with evolution vinaigrette
  • Classic Caesar salad
***
  • Escargots au gratin with fresh garlic butter
***
  • Catch of the day
  • Gustatory lasagna with 3 distinct gaspesian cheeses
  • Groenland halibut (turbot), red bell pepper coulis with maple pepper
 
  • Supreme asparagus chicken with toasted almonds, served with red wine sauce
  • Salmon escalope with grilled vegetables and fresh basil pesto oil
  • Veal medallion with wild mushrooms and red wine sauce
  • Snow crab casserole with in season vegetables, white wine butter sauce and sundried tomatoes
    ***
  • Dessert of the day
  • Classic crème caramel with Bonaventure caramelized Alexis porto
  • Seasonal fruit salad
***
  • Coffee, tea or herb tea
 
À la carte
Appetizers
  • Panach salad with St-Ulric yellow cherry dressing
  • Marinated lamb carpaccio with cognac, turmeric mayonnaise and black pepper
  • Black tiger shrimp cocktail with classic cocktail sauce
  • Frères Atkins smoked salmon with garnish
  • Acadian style cod butter with artisanal bread
  • Ceasar salad with smoked bacon, grated parmesan cheese and classic dressing
Soup
  • *Soup of the day
  • Salmon chowder with capers and dill perfume
Pasta
  • Penne pasta with young clams, white wine sauce with fresh herbs
  • Spinach gnocchi with chicken aiguillettes, salsa rosa sauce
Fish and Seafood
  • Fisherman’s platter: salmon, cod, shrimp, scallops, mussels, ½ lobster and garlic butter
  • Scallops poêlée, green pepper corn and apple served with white wine sauce
  • Boiled lobster with garnish
  • Basa mille-feuille, tender white fish with spinach, St-Omer maple pepper, wine butter and tomato concassée
Meat
  • Pistachio encrusted veal medallion, glazed with red wine sauce
  • Steak bavette (6oz) Angus beef with red wine pepper sauce
  • Stuffed chicken, white breast with Frères Atkins of Mont-Louis smoked shrimp and trout rillette stuffing, served with red wine sauce
Desserts
  • House sugar pie
  • Fresh fruit salad
  • Dessert of the day
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