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small plates

Soup of the Day | 7


Lobster Cappuccino | 11

Gaspésie lobster milk, herb raviole and bacon Chantilly cream


Venison Cannelloni | 11

Homemade cannelloni stuffed with braised venison shoulder slow-cooked in Domaine Bel-Chas red wine, Migneron cheese, maple sautéed leeks, mushroom milk and truffle oil


Mac N’ Cheese Cromesquis | 12

Macaroni balls made with Hercule, Fleurmier and Emmenthal cheese from the Laiterie Charlevoix, breaded and fried, served with bacon sour cream


Savoura Tomatoes Tatin | 13

Homemade tomato confit tarte Tatin, lacy Emmenthal crisp, Kalamata olive ice cream and basil juice


St. Lawrence Bhajis | 13

Indian fritters made with chickpea flour, cod, shrimps from the estuary and fresh garden vegetables, served with maple and tamarind chutney


Chaud-froid Minestrone and Estuary Crazy Salad | 14

Cold minestrone soup in jelly, topped with a tangy and spicy Matane shrimp salad, pressed cucumber and Campari


Beetroot Carpaccio with Tuyau de poêle Goat’s Cheese | 14

Red and golden beet salad with cider vinegar, Tuyau de Poêle ash covered goat’s cheese, sautéed leeks, lettuce sprouts, green apple, wild cumin seeds and beetroot chips


Quail Eggs | 14

Foie gras yogurt, homemade sunflower seed cracker and pickled quail eggs (one in malt vinegar and spices, one in balsamic vinegar and one in apple cider vinegar)


Quebec Scallops and Charlevoix Chorizo | 17

Big scallops seared a la PLANCHA! With chorizo slices, sweet and sour maple and cider sauce, bell pepper confit and chorizo crumble


Bison and Sea Buckthorn Carpaccio | 17

Porcini and roasted hazelnut crumble and Hercule de Charlevoix cheese shavings


Foie Gras, Ham and Endives | 19

Still cider and maple braised endive, pieces of foie gras nougat with raw ham and dried cranberries, Granny Smith apple and endive salad



big plates

The Batinse Shepherd’s Pie! | 18

This classic dish is given back the respect it deserves: pulled beef with roasted peppers, Cajun spiced sweet corn and garlic confit mashed potatoes


Grandma Claire’s Meat pie | 19

Lac St-Jean meat pie with beef, pork, venison and Yukon Gold potatoes served with fresh cream salad and a trio of homemade pickles: green chow-chow, fruit chow-chow and maple vinegar beetroot


Warm Fleurmier Cheese Salad | 22

Fleurmier cheese from the Laiterie Charlevoix with pears, roasted hazelnuts and local honey, mix of young lettuce shoots and kale, pear and Labrador tea emulsified vinaigrette


The Salmon Pie reinterpreted | 24

Fresh and smoked salmon pie (with sautéed leeks, mashed Yukon gold potatoes with salted herbs and cheese curds and Hollandaise sauce with lobster butter and tarragon), topped with golden brown puff pastry and served with quail egg béchamel sauce

Tomahawk Pork Chop | 25

Nagano pork chop (Tomahawk cut) rubbed with caraway, pan-roasted and flambéed with Quebec absinthe, Charlevoix chorizo crisp, quinoa cooked with beer and tamarind and molasses glazed carrots



Veal Medallion and Bone Marrow | 26

Grilled Quebec veal, tangy date chutney, Angostura juices reduction and bone marrow, cut lengthwise, with root vegetables and smoked honey


Duck Breast | 26

Marinated with juniper, brown mustard seeds and wild pepper, juices infused with Labrador tea and thickened with Saint-Domingue chocolate, served with orange and white turnip purée


Rainbow Trout a nd Pickles | 27

Rainbow trout fillet roasted with the skin, pickle juice beurre blanc, served with lobster oil pappardelle, roasted cauliflowers and fried pickles


Quebec Turbot and Celery | 27

Turbot fillet, seared and torched with celery caramel, mashed celeriac, pressed celery, celery seeds brittle and celery water virgin dressing


Today’s Delight | 28

Ask your waiter about our featured dish!


Double Cooked Beef Brisket | 29

Cooked sous-vide and grilled with Canadian whisky and maple BBQ sauce, served with cider kale salad and signature potatoes


Quebec Lamb Duo | 30

Lamb striploin with homemade black garlic sauce, confit lamb shoulder Parmentier and mashed celeriac, creamy green bean salad



custom
platters

CREATE YOUR OWN LOCAL CHEESE AND/OR CHARCUTERIE PLATTER

* 3 choices of 25g : 15$ each
* Additional choice : 4,50$ each


local
cheese

Labneh yogurt cheese, marinated according to the mood!

Fleurmier

LAITERIE DE CHARLEVOIX

Emmental de Charlevoix

LAITERIE DE CHARLEVOIX

Cheddar 2 ans

FROMAGERIE ÎLE-AUX-GRUES

Migneron

MAISON MAURICE DUFOUR

Meule du Moulin

LAITERIE DE CHARLEVOIX

Hercule

LAITERIE DE CHARLEVOIX

Tuyau de poêle

FROMAGERIE RUBAN BLEU

Ciel de Charlevoix

MAISON MAURICE DUFOUR

local
charcuterie

Nagano pork confit rillettes with duck fat, cranberries and rosemary

Grisons beef with
juniper, laurel and wild pepper

Smoked pancetta

CHARCUTERIE SCOTSTOWN

Chorizo

LES VIANDES BIOLOGIQUES DE CHARLEVOIX

Spicy capicolla

CHARCUTERIE SCOTSTOWN

Prosciutto québécois

SELON L’ARRIVAGE

Le Pieu

LES VIANDES BIOLOGIQUES DE CHARLEVOIX

Rosette citronnée

FRANCEVILLE

Charcuterie of the day

BASED ON INSPIRATION


SWEET TOOTH

Seasonal Berry “Soup” | 9

(Depending on the season: strawberries, blackberries, raspberries, blueberries, etc.) with ginger, green lemon meringue and sour cream ice cream


Île d’Orléans Apple Crisp, Cheese a nd Bacon | 9

Sautéed apples, bacon crumble and cheese mousse with Russian imperial stout and maple cream


Coureur des Bois Angel Food Cake | 9

Sugar fudge angel food cake, Coureur des Bois pastry cream, maple ivory chocolate truffle and maple pistachio praline


IIPA Poor Man’s Pudding | 9

Double IPA and maple poor man’s pudding, with a scoop of Coureur des Bois ice cream


The Chocolate Success | 9

Chocolate success cake, Frangelico mousse and chocolate yogurt jujubes


Les matantes

Cocktails menus


Pauline | 10

Rhum Chic Choc, triple sec, menthe, lime pressée, choix de sirop aux fraises, bleuets ou pêches

Maryline | 8

Absolut Mandrin, Schnapps aux pêches, jus d’agrumes, jus de canneberges blanches

Ginette | 14

Gin Ungava, vodka Quartz, Rhum Chic Choc, Bar mix, cola 1642

Charlotte | 11

Vodka, Chartreuse, fraises pillées, basilic frais, jus de canneberges blanches


Suzie Q | 10

Campari, liqueur de Chambord, jus d’ananas, jus de canneberges blanches, jus de citron

Bernadette | 10

Gin Ungava, sirop d’hibiscus, jus de pamplemousse rose, fleur d’hibiscus

Françoise

Gin Ungava, sirop d’érable, citron, romarin et Bulle de Neige

Roseline

Vin rosé L’Ange Gardien, Rhum Chic Choc, purée de framboise, sirop de gingembre, jus de canneberges blanches, ginger ale


Gertrude

Whisky, liqueur de banane, lait, bitter au chocolat, chocolat noir râpé

Grosse Rita

Téquila, triple sec, Chambord, lime pressée, bitter rhubarbe, jus de canneberges blanches

Yvette

Vodka, Belle de Brillet, triple sec, jus de canneberges, jus de lime

 


Les mononcles

Cocktails menus


Anatole

Bourbon, sirop d’érable, angostura, eau, cerise Filthy noire

 

Gérald

Gin Ungava, Chartreuse, sirop de thé Chai, jus de citron, jus de canneberges blanches, romarin

Jules César

Vodka Quartz, Dirty Sue, raifort, chipotle, sauce Worcestershire, Clamato

Eugène

Vodka Quartz, Frangelico, jus de lime, sirop d’agrumes maison, jus de canneberges rouges, Angostura


Adélard

Bowmore tourbé, sirop To‑Nic, jus de canneberges blanches, jus d’orange pressée, bitter Peychaud’s

Ludovic

Rhum Chic Choc, jus de pamplemousse rose, sirop de gingembre maison, jus de lime, Sprite

Ovila

Vodka Polar Ice, sirop de cardamome et coriandre maison, jus de pamplemousse rose, soda

Isaac Newton

Calvados, Amaretto, jus de pommes, soda


Raymond

Rhum Havana Club brun, jus de lime, sirop cardamome et graines de coriandre, jus de goyave, aneth, soda

Le petit Mario

Whisky Shield, whisky Coureur des Bois, jus de lime, sirop de Noël maison, bitter Regan’s Orange, cannelle flambée

Le grand Mario

Whisky Shield, Triple sec, whisky Coureur des Bois, lime pressée, jus de canneberges blanches, sirop de Noël maison, bitter Regan’s Orange, bouteilles de Hard Lemonade, cannelle flambée

 

MIAM !


Are we expecting you ?




BATINSE
1200 Rue Saint-Jean
Québec, QC G1R 1S8
Canada
T : (581) 742-2555