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SUNDAY TO FRIDAY
   7:00 AM TO 11:00 AM
SATURDAY
   7:00 AM TO 1:00 PM



ST-JAMES BREAKFAST |


35.

Two eggs prepared to your taste with bacon, sausage, ham, potatoes with a fruit salad, toast, pastries, fresh juice, coffee or tea

CONTINENTAL BREAKFAST |


25.

Croissant, muffin and chocolate croissant with a fresh juice, fruit salad, coffee or tea


HEALTHY |



Fresh fruit salad
Fresh berries
Cereal with fresh berries
Yogurt, muesli, organic honey, fresh berries


8.
10.
12.
14.





À LA CARTE |
SERVED WITH A FRUIT SALAD AND TOAST



Two eggs prepared to your taste with bacon, sausage or ham, potatoes


15.

Omelette or egg-white omelette, potatoes
   garnish choices: herbs, tomatoes, wild mushrooms, seasonal vegetables


16.


Frittata, caramelized onion, sauteed leeks, emmental, ham, potatoes

16.

Toasted St-Viateur bagel, smoked salmon, cream cheese, capers, onions

16.

Eggs benedict, english muffin, poached eggs, hollandaise, asparagus, potatoes
   with ham
   with smoked salmon




17.
19.
 

Oatmeal, spiced rum, medjool dates, banana chip, walnut

12.

French toast, apple salad, brie, oatmeal crumble, candied bacon

17.

Blueberry and buttermilk pancakes, maple and ginger glaze, mascarpone

16.





BEVERAGES |



Coffee, Tea, Espresso
5.
Latte, Cappuccino, Double espresso
6.
Fresh-fruit “smoothie
8.
Mimosa / Bellini
24.





monday to friday
   11:00 AM to 3:00 pm 
sunday and monday night
   6:00 pm to 9:00 pm 

table d'hôte menu includes starter and main course



APPETIZERS |

Potage parmentier
Lardons, shrimp brioche

Salmon and avocado tartar
Grapefruit, cumin cracker, crème fraiche

Beet salad
Marinated goat cheese, roquette, honey and orange dressing

Grilled octopus succotash
Black beans and chickpeas, chorizo, corn, tomato


MAIN COURSES |

Bouillabaisse
Fish broth, fennel, clams, mussels, edamame

Pappardelles
Porcini and rabbit, carrot, buffalo mozzarella

Cassoulet
Bean ragout, root vegetables, toulouse sausage

Beef cheek
Chinese broccoli, korean marinade, soba noodles, peanuts


TO CONCLUDE |

Cheeses
Quebec cheese platter

Pineapple verrine
Rum, cocoa cake, coconut sorbet

Chocolate and clementine tart
Cocoa crumble, grapefruit sorbet





tuesday to saturday
   6:00 PM to 10:00 pm (à la carte)
   6:00 pm to 9:00 pm (tasting menu)



six course tasting menu
94.
vegetarien six course tasting menu
86.
wine pairing
70.
champagne by the glass
24.


APPETIZERS|

Carrots and Octopus
Chickpea and charred green onion, olive bread crumb


Smoked and Candied Salmon
Sunchoke and birch wood dashi, asian pear, hazelnuts


Mushroom and Pine Soup
broccoli rabe and ricotta tortellini, broccoli and pine nut pesto, gai lan


Venison Tartar
Elderberry, pickled onions and beets, croutons


Pearl Potato
Buttermilk, migneron, smoked sturgeon, cured egg, fermented cucumber


Foie Gras and Tuna
Radish, citrus, black truffle



MAIN COURSES|

Veal and Lobster Minestrone
Veal loin, slowly poached lobster, kale and almond pesto


Stroganoff Venison
wild mushroom tagliatelle, salsify, sour cream


Fir Smoked Black Cod
Salt baked root vegetables, black truffle, apple and bean puree


Farmed Chicken Breast
Black truffle vol-au-vent, fingerling potato puree, pot-au-feu


Seared Scallops
Smoked duck magret, savoie cabbage, pear, red kuri squash



TO CONCLUDE|

Selection of Québec Cheeses
Cheese per piece
3 cheese plate
5 cheese plate

Chocolate and passion fruit
Coconut parfait and cake, passion fruit ganache


Pink lady apple
Hot cider, financier cake, basil frozen milk, ice cider snow


Banana tatin
Smoked maple, whiskey, verbena, wild mushroom


Poached Pear
Parsnip ice cream, candy and gin, ginger bread





MONDAY TO SUNDAY
   11:00 AM to 11:00 PM




SEAFOOD BAR|

Oysters
Mignonette, horseradish

Jumbo Shrimp
Cocktail sauce, lemons

Oscietra Caviar
Classical Garnish

Rockefeller Oyster



APPETIZERS|

Sliders 3x
Roasted red peppers, cheddar, aioli

Brussels Sprouts
Cauliflower, apples and kim chee, korean hot pepper mayonnaise

Tomato Soup
Truffle marinated cheese curd, confit shallot grilled cheese

Kale Salad
Roasted carrot, avocado, lime vinaigrette

Cesar Salad
Parmigiano reggiano shaving, anchovy, croutons, bacon


MAIN COURSES |

* Filet Mignon (AAA) 8oz
Wild Mushroom Ragout

* XO Burger 8oz
Bacon jam, mimolette, iceberg

* Roasted Beef Sandwich
Shallot confit, horseradish mayonnaise, green pepper sauce, migneron

* Club St-James
Chicken, herb mayonnaise, tomatoes, maple smoked bacon

Caesar Salad
Parmigiano reggiano shaving, anchovy, croutons, bacon

Fish of the day
Market garnish

Duck Confit Poutine
Chicken jus, truffle marinated cheese curd

* served with a choice of fries, garlic potato puree or green salad



SIDE ORDERS|

Seared Foie Gras

Truffle

Green Pepper Corn Sauce

Green Salad

Sauteed Market Vegetables

Roasted Garlic Potato Puree

Fries


TO CONCLUDE |

Selection of Québec Cheeses
Cheese per piece
3 cheese plate
5 cheese plate


7.
18.
25.
Dessert of the day

Sorbet or Ice Cream

Berry Creme Brulee

Chocolate Mousse Verrine





SUNDAY ONLY
   11:00 TO 3:00 PM 

45.





APPETIZERS |

Quiche Lorraine
Phyllo pastry, leeks, ham, gruyere

AND

Bacon and chicken liver terrine
Apple salad, balsamic and red onion jam, brioche crouton, rosemary

AND

Sunchoke veloute
Goat cheese, hazelnut crumble, confit guinea fowl, quail egg, sage

AND

Rockefeller Oyster
Bechamel, kale, breadcrumbs


MAIN COURSES|

Fish of the day
Mushroom consomee, pickled enoki, braised cabbage, grilled green onion mayonnaise

St-James Benedict
2 poached eggs, wild mushrooms, brie, truffle hollandaise, swiss chard

French toast
Confit turkey, cranberry chutney, brussels sprouts, poached egg

Frittata
Smoked salmon, lemon, dill, capers, spinach, caramelized red onion, feta


DESSERTS|

Chocolate crepe
Poached pear, salted caramel ice cream

Spice cake
Citrus, macadamia nut crumble






For our wine selection "CLICK HERE"



For our cocktail and spirit selection "CLICK HERE"

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