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Ambitious Terroir-Driven Quebec Cuisine

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

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 we and our 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

  • Poached Oyster
    Cucumber, Egg Yolk, Juniper, Apple
  • Gaspé Peninsula Bluefin Tuna
    Baby Beet, Salad Burnet, Birch Syrup, Lovage
  • « Red Thumb » Fingerling Potato Salad
    Caviar, Cabbage, Smoked Egg Yolk
  • Heirloom Tomato Cream Soup
    Eggplant, Garlic Sour Cream, Sweet Red Pepper
  • Bison and Yellow Chanterelle Carpaccio
    Sour Cherry, Padron Pepper, Rock Tripe
  • Guinea Fowl White “Boudin”
    Beech Mushroom, Sweet Corn, Celery Root ($)
  • Foie Gras au Torchon
    Strawberry, Pineapple Weed Bread, Flowers, Grange Hatley Rosé ($)

    • Main Courses

  • Artic Char
    Baby Squash, American Sauce, Carrot, Tarragon Oat Groat
  • Nova Scotia Halibut
    Tomato, Sweet Corn Cream, Kohlrabi
  • Seaweed Fed Lamb
    String Bean, Eggplant, Seaweed, Tomato
  • « Au Pied Levé  » Farm Guinea Fowl
    Cabbage Roll, Squash , Baby Turnip, Wild Carrot Sauce
  • Free Range Pork
    Chanterelle, Radish, Nasturtium
  • Laurentian Bison
    Sea Spinach, Shive Béarnaise, Wild Mushroom, Shalion
  • Charolais-Angus Beef Filet Mignon
    Sea Spinach, Béarnaise, Wild Mushroom, Shalion ($)
  • Red Deer
    Beet, Fennel, Haskap Berry ($)

    • Desserts

  • Quebec Strawberries and Ocoa Chocolate
    Buckwheat, Yogurt Cake, Larch Ice Cream
  • Guayaquil Chocolate Cake with Sweet Clover
    Sour Cherry, Caribou Moss, White Chocolate and Vanilla Mousse
  • Sweet Grass Ice Pop
    Sea Buckthorn Fruit Paste, White Chocolate Feuilletine
  • Poached Pear Tarlet
    Frangipane, Mountain Ash Ice Cream
  • Elderflower Cheese Cake
    Seasoned Grape and Black Walnut
  • Melon Granité
    Cantaloup, Ground Cherry, Verveine

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

    • Tasting Menu

    Amuse-bouche

    Gaspé Peninsula Bluefin Tuna

    Baby Beet, Salad Burnet, Birch Syrup, Lovage

    Foie Gras au Torchon

    Strawberry, Pineapple Weed Bread, Flowers, Grange Hatley Rosé

    Nova Scotia Halibut

    Tomato, Sweet Corn Cream, Kohlrabi

    Seaweed Fed Lamb

    String Bean, Eggplant, Seaweed,Tomato

    Laurentian Bison

    Beet, Fennel, Haskap Berry

    Melon Granité

    Cantaloup, Ground Cherry, Verveine

    Quebec Strawberries & Ocoa Chocolate

    Buckwheat, Yogurt Cake, Larch Ice Cream

    Mignardises

    Vegetarian Menu

    Appetizers

  • Canadian Quinoa Salad
    Cucumber, Lingonberry, Basil
  • « Red Thumb » Fingerling Potato Salad
    Caviar, Cabbage, Smoked Egg Yolk

    • Main Courses

  • Tarragon Oat Groats
    Wild Mushroom, Carrot
  • Poached Egg
    Grilled Buckwheat Bread, Wild Mushroom, Garden Shives Bearnaise

    • 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
    Bacon, arugula, grilled tomato, pickled peppers, smoked hollandaise
  • Beet Hash
    Two eggs sunny side up, hash brown beets, green apple, grilled bread, sage butter
  • Leek & Mushrooms Omelette
    Abbey St-Benoit gruyere cheese, cipollini, apple, honey
  • Buttermilk Pancakes
    Cooked apples, ‘Mad hatter’ tea crème anglaise, buckwheat crumble
  • Steel-cut Oatmeal
    Dried figs, chia, maple sugar, walnuts
  • 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