Appetizers

BASKET OF FRIES | 5

Golden regular or sweet potato fries with a choice of traditional, spicy, Dijonnaise or Cajun-maple mayo


ONION RINGS | 10

Beer breaded onion rings served with spicy honey


CHÈVRE DES NEIGES GOAT CHEESE BRUSCHETTA | 12

Homemade bruschetta and Chèvre des neiges goat cheese spread on a pizza crust, with caramel stout balsamic and greens



TUNA TATAKI (ECO-FRIENDLY) | 13

Seared with a touch of sesame oil and served with spicy homemade mayonnaise and mango salsa


TORCHED SMOKED SALMON CUBE FLAMBÉED WITH BOURBON
AND MAPLE | 14

Served on a winter veggies tarte Tatin with red bell pepper caramel

FRIED PICKLES | 8

Pickles fried in a crispy tempura batter and served with roasted pepper chow-chow and tartar sauce


CALAMARI | 11

Calamari in a light and crispy tempura batter served with tartar sauce


CHICKEN WINGS (1 LB) | 16 — (½ LB) | 9

The Pub’s recommendation: Our Buffalo wings with blue cheese sauce, the best in town!

Or: Choice of Tao sauce, Cajun-maple sauce or red ale BBQ sauce


CAB BEEF TATAKI | 13

Seared on the grill and coated in our house blend of spices, then glazed with our delicious Asian sauce


CAB BEEF TARTARE | 14.50

Knife-chopped CAB beef, cheese with stout beer, parmesan cheese, BBQ hoisin, served with salad and fried wonton chips

FRENCH ONION SOUP | 8

French onion soup with Jameson and two year aged cheddar from Île aux Grues


WARM FLEURMIER CHEESE | 11

Fleurmier cheese from the Laiterie de Charlevoix stuffed with apples and caraway honey roasted almonds wrapped in filo pastry and served with arugula and raspberry vinaigrette


BONELESS WINGS (1 LB) | 18 — (½ LB) | 11

THE PUB’S RECOMMENDATION: Try our boneless Buffalo wings with blue cheese or beer BBQ sauce


MAPLE-GLAZED AND CAJUN SEASONING RABBIT WINGS | 14

4 slow-cooked rabbit legs, maple-glazed with Cajun seasoning and served on a bed of microgreens and onion confit


SALMON TARTARE | 15

Knife-chopped salmon fillet, fresh herbs, old‑fashioned mustard, lemon juice, virgin oil and guacamole, served with salad, croutons and French fries

tex-mex

NACHOS (TO SHARE) | 15 — (AS AN APPETIZER)| 9

Zolé tortillas, mozzarella, Kalamata olives, sliced jalapenos, peppers and green onion, with sour cream, Zolé roasted tomato salsa and guacamole

Add venison chilli | 5


ADOBO CHICKEN TACOS | 17

3 six-inch tortillas filled with grilled chicken with Adobo sauce, Tex-Mex vegetables, house marinated onions, jalapenos, coriander, cheese, roasted tomato salsa, sour cream and lettuce


PUB’S MEGA GUACAMOLE | 13

3 perfectly ripened avocados, onion, fresh coriander, lime juice, diced tomato and jalapenos, hand crushed and served in a stone mortar with house tortillas


BRAISED BEEF TACOS | 18

3 six-inch tortillas filled with beer braised beef with Tex-Mex spices, Tex-Mex vegetables, house marinated onions, jalapenos, coriander, cheese, roasted tomato
salsa, sour cream and lettuce

CRAB GUACAMOLE | 17

Snow crab, 3 perfectly ripened avocados, onion, fresh coriander, lime juice, diced tomato and pink grapefruit segments, hand crushed and served in a stone mortar with
house tortillas


FISH TACOS | 19

3 six-inch tortillas filled with cod tempura, Tex-Mex vegetables, house marinated onions, jalapenos, coriander, cheese, spicy mayo, sour cream and lettuce

Burgers

THE ALL-DRESSED | 16

CAB beef, bacon, Perron cheddar cheese, relish, mayo, lettuce and tomato


THE BLACK BBQ | 17

CAB beef, Guinness cheddar cheese, bacon, BBQ sauce, lettuce and tomato



CRAB CHEESEBURGER | 18

Crab cake, Fleurmier cheese from Charlevoix, roasted pepper chow-chow, spicy mayo, lettuce and tomato

THE VEGETARIAN | 16

Roasted corn and bean patty, peppers, onion, mushrooms, goat cheese, spicy mayonnaise, lettuce and tomato


THE CAJUN-MAPLE PULLED BEEF | 18

CAB beef shoulder tip braised in Guinness, Cajun spices and maple syrup, grated 2 year aged cheddar from Île aux Grues mixed with pulled beef and garnished with fried pickles, coleslaw and Cajun-maple sauce


THE LAMB OF GOD | 19

Quebec lamb with Madras curry, shallots, goat cheese spread, roasted pepper chowchow, bruschetta and lettuce

THE BIG FAT BURGER | 17

Nagano pork patty with honey, Dijon and oregano, beer battered onion rings, cheese curds, pickles and Dijonnaise


THE TRIPLE GAME | 18

Venison, wild boar and wapiti, apple chutney, Perron cheddar cheese, Dijonnaise, lettuce and tomato


Poutine bar

THE PARVIS POUTINE | 12

Golden fries, red wine demi-glace and Perron cheese curds from Lac St-Jean


THE BACK RIBS POUTINE | 13

Golden fries, red ale BBQ sauce, chunks of back ribs and Perron cheese curds


THE PEPPER POUTINE! | 13

Golden fries, house peppercorn sauce, beer sausage, caramelized onions and Perron
cheese


THE DECADENT! | 19

Golden fries, pieces of semi-cooked foie gras, shredded duck confit, red wine demiglace sauce, black truffle oil and green onions

THE BUFFALO BILL | 13

Golden fries, crispy chicken with Buffalo sauce, green onions and Ranch sauce with
blue cheese


SPECIALTIES

HUNTER’S CHILI | 14

Ground venison and pork, onion, peppers, dried
cranberries, red kidney beans and corn, topped with Guinness beer cheddar cheese, sour cream and green onions and served with our house corn tortilla chips


THE BIG CLUB | 19

Club sandwich made with 3 slices of crusty bread, chicken breast, dried cranberries, apple, caramelized cashews, sharp Perron cheddar, crispy bacon, tomatoes and arugula with house Dijonnaise


SMOKEHOUSE SALMON | 24

Atlantic salmon fillet smoked and cooked à la plancha and served with IPA sauce vierge, pineapple-almond rice and arugula salad


FISH & CHIPS | 17

Parvis-style – Icelandic cod fillets in a crispy beer tempura batter, served with fries, coleslaw and tartar sauce


RED ALE RIBS | 23

Slow cooked and basted with red ale BBQ sauce, served with coleslaw and a choice of sweet potato or regular fries


CAB BEEF TARTARE | 24

Knife-chopped CAB beef, cheese with stout beer, parmesan cheese, BBQ hoisin, served with salad, croutons and fries

THE SAUSAGE MAKER’S PLATTER | 19

Selection of sausages on a bed of potato with Poutine cheese, onion confit with stout beer and arugula-raspberry salad


BUTCHER’S STEAK & FRIES | 23

Ask your waiter for the cut of the day Specially marinated CAB beef steak, served with a choice of blue cheese sauce, peppercorn sauce or classic Parvis sauce


SALMON TARTARE | 25

Knife-chopped salmon fillet, fresh herbs, old‑fashioned mustard, lemon juice, virgin oil and guacamole, served with salad, croutons and French fries

GRANDMA’S COMFORT FOOD


PUB SHEPHERD’S PIE | 18

Our Pub version of this grandma’s classic with CAB beef shoulder tip braised with Guinness, caramelized onions, bacon corn and cheese curds mashed potatoes

MEATBALL STEW | 20

Locally sourced braised pork cheek stew, Nagano pork oregano meatballs with toasted flour thickened pan juice, served with “smashed” potatoes, beets and a slice of homemade bread

COLONEL ST-ROCK’S FRIED CHICKEN | 21

3 generous pieces of our Louisiana-style fried chicken, served with fries, coleslaw, red ale BBQ sauce and maple Cajun sauce

PASTA and pizzas

PASTA


CARBONARA | 16.50

Smoked lardons, onion, green onions, garlic, creamy white wine sauce and parmesan


SHRIMP AND SALMON DUO | 18

Matane shrimp, smoked and fresh salmon, garlic, red onion, sun-dried tomato pesto, white wine and cream

THE HUNTER’S CANNELLONI | 19

2 big homemade cannelloni stuffed with deer meat, wild mushrooms, sharp cheddar and fresh thyme, topped with homemade tomato sauce

pizzas


MARGHERITA | 15

Tomato sauce, fresh tomatoes, oregano, garlic, mozzarella and sliced bocconcini


THE DU PARVIS | 17

Pepperoni, bacon, Kalamata olives, peppers, onion, mushrooms, tomato sauce and
mozzarella


THE PEPPERONI | 16

Pepperoni, tomato sauce and mozzarella


THE MEAT LOVER’S | 18

Sausage, pepperoni, bacon, pulled beef, caramelized onions, mushrooms, pizza sauce
and mozzarella

THE GOAT CHEESE | 17

Goat cheese mousse, sun-dried tomatoes, candied figs, tomato sauce, arugula,
mozzarella and caramel stout balsamic

SALADS

CHOOSE BETWEEN OUR
3 SUCCULENT DRESSINGS

— Light Raspberry Vinaigrette —
— Balsamic and Fresh Herb Vinaigrette —
— Honey and Meaux Vinaigrette —


PUB GARDEN SALAD | 10

Blend of mesclun greens and fresh julienne vegetables with a choice of dressing


DUCK, BEETS AND GOAT CHEESE SALAD | 22

Arugula, shredded duck, beets, goat cheese, dried cranberries and almonds


CALIFORNIA PUB | 17

California mesclun greens, sliced chicken breast, bacon, chopped jalapenos, peppers, diced tomatoes, Kalamata olives, caramelized cashews and guacamole with a choice of dressing


SURF AND TURF TATAKI SALAD | 22

Tuna and beef tataki on a bed of julienne vegetables, seasonal lettuce, crispy sweet and sour wontons, grilled sesame seeds and spicy vinaigrette (or of your choice)

CAESAR | 16 — ADD CHICKEN | 20

Organic romaine hearts, strips of crispy bacon, fried capers, parmesan shavings, croutons, lemon and Caesar dressing with garlic confit and lager

desserts

SEASONAL CRÈME BRÛLÉE | 7

Ask your waiter about the flavour of the day


«RUM AND COKE» BROWNIES OR THE CAPTAIN’S BROWNIES |8

Decadent homemade Coca-Cola brownies, Captain Morgan Spiced Rum caramel, fried dark chocolate ganache and lime zest


FRIED ICE CREAM | 7

Served with a fruit coulis, Jameson caramel and caramelized cashews


MAPLE AND APPLE CHEESECAKE WITH… BACON! | 10

Our version of the New York Style cheesecake, with apples cooked in bacon fat and brown sugar, a touch of maple syrup… and bacon!

KEY LIME PIE | 7

Florida-style key lime pie on a house cookie crust