St. Lawrence Restaurant

A delicate spread of hot-smoked salmon, flaked and mixed with fresh herbs, crème fraîche, and a hint of lemon, served with toasted baguette.

Pan-seared scallops baked in their shells with a creamy white wine sauce, topped with Gruyère cheese and breadcrumbs.

Tender bison slow-braised in red wine with pearl onions, mushrooms, and lardon, served with creamy mashed potatoes.

A rich, deep-dish meat pie filled with a medley of wild game and root vegetables, slow-cooked in a savory broth and encased in a flaky pastry.

A classic Québécois 'poor man's pudding' featuring a tender, sweet cake baked in a rich, warm maple syrup sauce.