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.
Menu
Table d'hôte
- Soup of the day
- Green salad with Gaspé dressing
- Classic Caesar salad
***
- Garlic snails au gratin
- Melted Brie with white wine mushroom sauce
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- Catch of the day
- Spinach and ricotta manicotti with meat cannelloni, salsa rosa sauce and fresh Parmesan cheese
- Roast filet of basa with cranberry salsa and St. Siméon strawberries
This dish is a specialty of Riotel Bonaventure
- Roast filet of pork with local fine jam, red wine sauce and apples
- Filet of Salmon with basil pesto in white wine sauce with basil olive oil
- Breast of chicken with goat cheese from La Ferme Chimo in Douglastown, caramelized onions and white wine sauce
- La Seigneurie de Bonaventure emu medallions with Grande-Rivière wild blueberries***
- Dessert of the day
- Tarte Tatin with caramelized pears and Alexis de Bonaventure port
- Seasonal fruit salad
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- Coffee, tea or herb tea
À la carte
Appetizers
- *Green salad with St. Ulric ground-cherry dressing
- Duck ravioli with pistachio and pine nuts and gravy with elderberry jam
- *Homemade marinated salmon with sweet-and-sour sauce and vegetable duxelles
Soup
- *Soup of the day
Pasta
- *Capellini with Matane shrimp, tomato cream sauce and essence of dill
- *Spinach lasagne with three varieties of Gaspé cheese
Fish and Seafood
- *Seafood platter: salmon, cod, shrimp, scallops, mussels, half lobster, fried squid
- *Shrimp and scallop brochette and white wine butter sauce with fresh chives
The Best of The Bay
- Boiled lobster with garnish
Meat
- *Medallions of veal with half lobster and garlic butter
- Certified Angus Beef flank steak (7 oz.) with red wine sauce
- Flaxseed-encrusted Gaspé lamb sirloin and gravy with honey and essence of rosemary
Desserts
*Healthy plate- *Homemade maple syrup pie
- *Fresh fruit salad
- Three selections of cake with fruit coulis
- Classic homemade tarte tatin with caramelized pears and Alexis de Bonaventure port
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