Our fall/winter dinner menu below launches Thursday, October 5th
Dinner is served Tuesday-Sunday. Please see our hours.
Bread & Butter
Freshly baked Chartier sourdough with butter and salted herbs.
Add Foie Gras $10
Add Baked brie with fig jam $9
Add Crêton $8
Add Table smashed tomatoes & chèvre $7
Tempura fried green beans with smoked maple mayonnaise.
Classic Quebecois poutine. Triple cooked handcut french fries, cheese curds, Montreal gravy. Magic.
Pickled shallots and cucumber, mint and green apple vinaigrette, fried capers, and egg yolk served with parmesan crostini.
Apple Crisp Pork Jowl Cakes
Bear and the Flower pork cheeks braised with cinnamon and apples on hazelnut purée.
1 lb of PEI mussels with house made andouille sausage, pickled onions, blue cheese and grilled sourdough.
Salade de Chartier
Arugula, spinach, kale, pickled Brussels sprouts and red onions topped with roasted root vegetables, Sylvan Star Grizzly Gouda and peach maple mustard vinaigrette.
Beets layered with whipped chèvre and basil, topped with pistachios, cold pressed canola oil and balsamic reduction.
Roasted cabbage steak topped with shaved Sylvan Star Grizzly Gouda, spiced maple syrup and toasted pine nuts.
French Onion Soup
Brandy and duck broth with caramelized onions, sourdough crouton, topped with melted cheese curd and gruyere.
For 2 -$32 / For 4- $60
A daily selection of meats, cheeses, and preserves.
Beaumont Smoked Meat Sandwich
House smoked slow-cooked brisket, sourdough bread, thyme dijon and pickles. Served with triple cooked, hand cut fries.
Sourdough Skin Salmon
Crispy sourdough crusted salmon with garden pea and tomato barley, carrot puree, truffle and tamari vinaigrette, topped with garden vegetable salad.
Chartier style meat pie with ground bison, ground pork and confit duck. Served with Brussels sprouts, mashed potatoes and rhubarb relish.
Braised chuck, smashed pear, bacon roasted mushrooms, topped with cheese curd pomme purée.
Duck and Perogies
House made savoury blueberry perogies topped with sauerkraut, seared duck, mushroom jus, Winding Road yogurt, green onions, crispy bacon and duck skin.
Chicken, Biscuit and Gravy
Crispy fried half chicken, house made biscuits, with mirepoix and andouille sausage pan gravy.
French Canadian Vegan Poke
Roasted and smoked butternut squash with tamari marinated oyster mushrooms, served on seasoned farro and wild rice, topped with green onion, radish and cucumber.
Pan roasted 8oz grass fed strip loin from Pine Haven Meats topped with blue cheese onions served with duck fat garlic fries tossed in parmesan reggiano and Gull Valley tomatoes sautéed in garlic and shallots.
Ask your server about our weekly game feature (Thursday thru Sunday).
Poutine de la mer Rosenau (Pour Deux)
One lb lobster sautéed in garlic and butter, topped with poutine and lobster bisque.
BEER & COCKTAILS
Beer $7.5 / Mead $9
14oz Glasses, 6 Rotational Taps
Charles Henri Blanche Belge
Brasserie Les 2 Frères, Terrebonne. Witbier, nose bright with orange peel and earthiness. (500 ml,5.4%)
Glutenberg Blonde (Gluten-free)
Glutenberg, Montreal. Blonde Ale, Nose of floral hops, tastes of green tea and lemon. (473 ml, 4.5%)
Glutenberg Gastronomie Serie (Gluten-free)
Glutenberg, Montreal. Ice wine beer. Flavours of mango, grapes and lychee. (500 ml, 10%)
Saison Fleurs Sauvages
Brasserie Dunham, Dunham. Saison. Nose of wildflowers. Flavours of elderflower and wild raspberries. (500 ml,6%)
Four Surfers of the Apocolypso
Le Trou du Diable, Shawinigan. White IPA. Nose of tropical fruits and malt. Flavours of tropical hops. (600 ml,6.5%)
Berliner Mango Weisse
Brasserie Dunham, Dunham. Nose of mango. Flavours of citric acid and unripe mango. (750 ml,4.2%)
Route des Épices
Die du Ciel, Montreal. Rye Beer with peppercorn. Winter spices, with hints of fruit and cereal malt. (341 ml,5.4%)
McAuslan St. Ambroise, Montreal. Pumpkin Ale. Nose of light spice. Flavours of pumpkin, cinnamon and light ginger. (341 ml,5%)
Microbrasserie le Grimoire, Granby. Strong Maple Ale. Strong maple on the nose with notes of caramel malt. (500 ml,7%)
Le Trou du Diable, Shawinigan. Irish Dry Stout. Nose of roasted malt and caramel. Flavour of bread with bitter liquorice and hops. (600 ml,5.5%)
Kristin’s Pimm’s Cup
Using mint and lemon-lime shrub, we created a hybrid of a British and Cuban classic. Pimm’s No. 1, Goslings Black Seal Rum, and lemon-lime shrub / 2 oz
A bright, fresh, and frothy cocktail for the doldrum of an Alberta cold night.Eau Claire Equinox Vodka, Galliano, Apricot liqueur, yellow Chartreusse, lemon juice, egg white, and fuzzy peach syrup / 2.5 oz
Espolon Blanco Tequila, Limoncello, pomegranate & blueberry shrub, fresh limejuice. (1.5oz)
Strawberry Seas Forever
A deep flavoured daiquiri that combines the spice of basil with balsamic and Cuban rum. Havana Club 3 Anos Anejos Blanco Rum, strawberry basil balsamic shrub, lime juice / 2 oz
Charlie’s Smashed Pumpkin
The challenge: create a cocktail using pumpkin without it tasting like a PSL. Weber-Haus Cachaca, Canton de Ginger, pumpkin puree, cinnamon syrup, fresh lime and orange / 2 oz
Apple Cider Spritz
A bubbly version of the winter classic. Boulard D’Auge Calvados, Canton de Ginger, Apricot Brandy, apple juice, and cinnamon syrup, topped with bubbly Prosecco / 2 oz
The American classic and with more delicious Rye. Alberta Premium Dark Horse Rye, Courvoisier V.S., Cocchi di Torrino, Benedictine, Orleans and Angostura bitters, and Je Me Souviens tea infused ice sphere / 2.5 oz
A Scot’s Daisy
A smoky and peat filled single malt transformed into a soft, spicy and approachable Islay cocktail. Laphroaig Select Barrel Single Malt, Canton de Ginger, Fernet-Branca, honey-pepper cinnamon syrup, lemon juice / 2.5 oz
Named after the famous boat from Scotland, this is a homage to those that lived in her culture. Laphroaig Quarter Cask, Gosling’s Black Seal Rum, Fernet Branca, cold-pressed coffee syrup, coffee cacao bitters / 2.5 oz
Old School French
An Old-Fashioned from the old world made with the spirits of France. Cognac V.S.O.P., Benedictine, pear syrup, apple bitters / 2.25 oz