Appetizers
Snails in shells with garlic butter
Duck foie gras
Shrimp cocktail with Cognac sauce
Oyster mushroom in puff pastry with cream
Gaspé crab & Hollandaise
Atlantic smoked salmon with capers and red onions
Veal sweetbread in truffle oil ravioli with sautéed mushrooms and creamy Marsala reduction
Seared scallops and shrimps on zucchini
Soups
Soup of the day
Lobster bisque with a hint of Cognac
Minestrone Alla Genovese
Onion soup with Gruyère cheese
From the Sea
Fillet of salmon on grill, Balsamic vinegar glaze
Fresh fish of the day
Dover sole Meunière
Seared giant scallops with Meaux mustard and honey sauce
Steamed snow crab legs with Hollandaise
Scampi with garlic butter
From the Grill and Oven
Noisettes of veal tenderloin, seared foie gras and Porto demi-glace
Braised veal sweetbreads with morels
Medallions of veal with mushrooms and Cordon Bleu sauce
Châteaubriand bouquetière for two persons
Rack of lamb Victoria
Veal chop with fresh thyme jus
Spécialities
Continental's main feature fillet mignon en boîte
Flambé peppercorn sirloin
Fillet of beef tartar
Flambé shrimps with Whisky
Flambé mustard sirloin steak
Flambé orange duckling for two
Flambé Newburg's scampi