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New Engagement-Moon Getaway

Couples who book the Engagement-Moon will savor delicious food and drinks, enjoy activities like biking, paddle boarding, foraging, and yoga, and participate in fun and interactive workshops with Jen Glantz, author and founder of Bridesmaid for Hire, a personal assistant/wedding coach who helps couples make the most of their big day.

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Cast your vote for the Condé Nast Traveler “Readers’ Choice Awards” 2018 and win a dream cruise for two !

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PROMOTIONS

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Chef Francis Wolf's Ambitious Terroir-Driven Quebec Cuisine

Le Hatley Restaurant at Manoir Hovey, a lakeside Relais & Châteaux property, reflects Chef Wolf's passion for the region's history, its bounty, and its natural beauty. His culinary philosophy is inspired by what he has identified as seven distinct seasonal flavor profiles that celebrate the ingredients that are abundant in Quebec's rivers, lakes, forest and fields.

Chef Wolf has been an integral part of Le Hatley Restaurant's kitchen team at Manoir Hovey since 2001. He began his culinary apprenticeship in his home province of Quebec, going on to hone his skills at celebrated New York's restaurant under the auspices of chefs like Alain Ducasse, Daniel Boulud and Charlie Palmer, and later in San Francisco with Gary Danko.

Chef Francis Wolf

A bold new approach to Canadian cuisine

The seven seasonal flavor profiles

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SPRING – Tree to Table

1. Birch

The abundance of birch trees at Manoir Hovey makes it ideal for birch syrup and vinegar production. Le Hatley is quite possibly the only restaurant in Canada to engage in this practice.

SPRING – Tree to Table

2. Goat Calf

From the nearby Farm Au Pied Levé, Goat Calf is another Chef Wolf’s favorite higlighted in his Spring Menu

SPRING – Tree to Table

3. Shellfish & Seafood

The nutrient rich St. Lawrence River running through Quebec to the eponymous Gulf provides an abundant array of Seafood and Shellfish such sea urchin, lobster, gooseneck barnacles, scallops and more.

SUMMER – Foraging

4. Wild Mushrooms, Plants & Herbs

Francis and his team are passionate about foraging on the property grounds. In season, you are invited to follow them and learn about wild edibles.

SUMMER – Foraging

5. Sea plants & regional harvest

In addition to the abundant local production of everyday organic produce, Le Hatley’s menus are also enhanced by Quebec Sea Plants in summer months, such as Sea Asparagus, Sea Spinach and fresh Seaweed.

FALL - Harvest

6. Poultry & Fowl

Chef Wolf is enthusiastic about a variety of locally raised free range birds, also from a local Farm Au Pied Levé. Examples include Guinea Fowl, Goose and Wild Turkey. Another true highlight of our menus is the exceptional Foie Gras from La Canardière.

WINTER - Preserve

7. Preserves & More

Notable products from this season are house made Winter Harvested Apple Vinegar as well as other staples that come directly out of our Birch and Sumac Vinegar cellar and many in house dried products such as mushrooms, dry seaweed, sea lettuce, root vegetables, winter squash and the Chef’s own winter stored carrots.

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MORE THAN JUST A MENU

Boasting the local bounty of the province of Quebec, growing, foraging and picking only what is needed, working closely with local farmers and producers, a dinner at Le Hatley is truly a unique culinary experience.

Locally sourced ingredients

Hatley Vendors

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Estrie

- Ferme Vallons Maraîchers: Compton, Organic Vegetables, production of some vegetables exclusively for Le Hatley.
- L’Abri Végétal: Compton, Organic heirloom tomatoes, cucumbers and peppers. Productions of greens platters exclusively for Le Hatley.
- Ferme au Pied Levé: Fitch Bay, Organic free-range grown Highland veal, goat calf, geese and wild turkeys.
- Les Délices de Compton/Les Jardins de Hatley: Compton and Canton d’Hatley. Organic small fruits, saskatoon berries, cherries, haskap berries, sea buckthorn
- La Ferme Bouffard: Compton, Charolais Angus Beef; naturally grown with no hormones or antibiotics.

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Gaspésie

Gaspésie Sauvage: Wild products: fresh and dried mushrooms, wild fruits, seaweeds, herbs, lichen and pines.

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Bas St-Laurent

Les Jardins de la mer: St-André de Kamouraska, Sea shore plants and beach rose hips.

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Montérégie

La Canardière: Carignan, Artisanal production of duck and foie gras.

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Centre du Québec

Les Jardinets de la Paysanne: St-Samuel, Garden-grown organic small vegetables.

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Chaudière-Appalaches.

Le Cerf des Appalaches: St-Jean de Brébeuf, Free-range naturally grown red deer.

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Lake St-Pierre, St-Lawrence River Estuary / Atlantic Coast

Poissons de lacs: walleye and pike
Poissons de mer: halibut, striped bass, bluefin tuna, lobster, sea urchin, whelks, oysters, crab.

A mindful kitchen

Sustainability is an integral part of what Chef Wolf and his team accomplishes every day. Menus are composed with a strict and passionate respect of what each season has to offer, in order to leave the smallest footprint possible.

A mindful kitchen

We try to use all of our ingredients from head-to-toe so as to avoid the waste, whether it is for the meat - beef, poultry, lamb, venison - or for the produce.
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Seasonal Menus

Table d'hôte Menu

Appetizers

  • Sweet Onion Velouté
    Lamb Lardons, Cauliflower, Leek, Quinoa
  • Winter Squash Gnocchi
    Homemade Blue Cheese, Black Trumpets, Morels
  • Highland Veal Carpaccio
    Sea Peas, Quince, Carrot, Swiss Chard
  • Oysters
    Radish, Kimchi, Smoked Herring
  • Pike White Boudin
    Caviar, Apple Sabayon, Birch Syrup
  • Foie Gras au Torchon
    Sour Cherry, Hemp, Wild Cherry Flowers, Ground Cherry, Shiso ($)

    • Main Courses

  • Arctic Char
    Carrot, Juniper, Romanesco
  • Wild Striped Bass
    Sea Urchin Bottarga, Kohlrabi, Sunchoke, Sea Lettuce
  • Duck Magret
    Rutabaga, Onion, Wild Mushrooms, Sweet Yellow Clover
  • Grass Fed Highland Veal
    White Sauce, Squash, Kale, Black Truffle Spelt
  • Appalachian Red Deer
    Parsley Root, Salsifis, Spruce, Crosne ($)

    • Desserts

  • Creamy Maple Sablé Breton
    Crabapple, Haskap Berry, Winter Apple
  • Bergamot & Praline Parfait
    Cranberry, Chocolate Feuilletine
  • Winter Squash Tartlet
    Juniper Ice Cream, Birch Meringue
  • Ladyfinger
    Milk Jam Custard, Dandelion, Cultured Cream
  • Chocolate & Elderflower Cake
    Saskatoon Berry, Red Beet, Lichen

  • Selection of 3 Quebec Cheeses
    Instead of dessert…...…+9$
    In addition to dessert……+18$

    • Tasting Menu

    Amuse-bouche

    Pike White Boudin

    Caviar, Apple Sabayon, Birch Syrup

    Foie Gras au Torchon

    Sour Cherry, Hemp, Wild Cherry Flowers, Ground Cherries, Shiso

    Arctic Char

    Roasted Carrot, Juniper, Romanesco

    Grass Fed Highland Veal

    White Sauce, Squash, Kale, Spelt

    Appalachian Red Deer

    Parsley Root, Salsifis, Spruce, Crosne

    Winter Squash Tartlet

    Juniper Ice Cream, Birch Meringue

    Chocolate & Elderflower Cake

    Sour Cherry, Red Beet, Lichen

    Mignardises

    Vegetarian Menu

    Appetizers

  • Quinoa
    Crosne, Salsify, Melon Radish, Mushroom Purée, Rock Tripe
  • Beet "Tartar"
    Beet, Birch Syrup, Irish Moss

    • Main Courses

  • Spelt
    Parsnip, Wild Mushrooms
  • Buckwheat Pasta
    Rough Bindweed Berry, Beet

    • Breakfast Menu

    Continental Buffet

    Cereals, danishes, pastries, fresh fruit salad, smoothies, juices, hams, cheeses...

    Our Classics

  • Two Eggs Poached, Scrambled, Sunny Side Up, Turned or Boiled
    Served with toast, sweet fern rissolée potatoes & choice of bacon, ham or sausage
  • Eggs Benedict
    Back bacon, smoked hollandaise, Salsa verde & mustard
  • Soft Eggs
    Bacon, roasted fingerling potatoes, jalapeno scones, smoked pepper sauce
  • Leek & Spinach Omelette
    Abbey St-Benoit blue cheese, roasted squash, apple & honey
  • Waffle
    Espresso ganache, mascapone, nuts, chocolate
  • Steel-cut Oatmeal
    Toasted coconut, nuts, cacao nibs, chia
  • French Toast
    Pecan-coated, whey caramel

    • Sunday Brunches

    Each Sunday, from 10am to 2pm, the above menu will be completed with the following items:
    On the buffet :
  • Soup of the Day
  • Chocolate Mousse
  • Bread Pudding
    • À -la-carte :
  • Henry Atkinson's Shrimps & Grits - onions, ham
  • Beet Salad - goat cheese, walnuts, bacon
  • Charolais Angus Beef Burger- BLT, caramelized onions, old fashioned ketchup, sunny-side-up egg (+5$)

    • Lunch Menu

    Lunch is served every day in our historic, antique-filled Le Tap Room restaurant.
    Visit now Le Tap Room page to discover our menu.

    A Word from our Restaurant Director, Steve L'abbé

    Whether it be in the natural setting of our lake front terrace and gardens, next to the unique 10 000 brick Tap Room fireplace, or in Manoir Hovey’s Le Hatley Restaurant, my role is simply to make you feel at home. The Manoir Hovey experience is heightened by the pleasures of our gastronomy and wine and I hope to help turn these moments into memories as well as to have the pleasure of welcoming you again and again!

    A Word from our Maître d'hôtel, Patrick Grieve

    Warm and enchanting hospitality combined with wonderful cuisine and wines is the experience that awaits all guests discovering and returning to Le Hatley restaurant. Our dining staff will guide you through an unforgettable personalized dining experience. You will discover the finesse and subtlety of our unique wine and meal pairings or the elegant flavours of some local ice products to pair with our unforgettable cheese trolley. Helping you discover the flavours and local history of the region or even recommending the local attractions is always my pleasure as a native of this beautiful region of Quebec I thrive on sharing my passion for the area and Le Hatley Restaurant.

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    Restaurant Hours

    Breakfast

    8:00am - 10:00am

    Sunday Brunch

    10:00am - 2:00pm

    Dinner

    5:30pm - 9:30pm