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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 celebrates the ingredients that are abundant in Quebec's rivers, lakes, forest and fields.

Chef Alexandre Vachon et Paul Roberts

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

  • Atlantic Octopus
    Piperade, Chorizo, Marinated Mushroom
  • Wild King Salmon
    Sake, Beet, Blini, Green Onion, Radish, Sour Cream
  • Shelfish Chowder
    Confit Potatoes, Lemon and Leek Crumble
  • Mushroom Tortellini
    Mushroom Purée, Cipollini Onion
  • Sweetbread
    Squash, Apple, Hazelnut Crumble, Veal Reduction ($)
  • Pan Seared Foie Gras
    Cranberry Gel, Seabuckthorn, Pine Bread, Split Jus ($)

    • Main Courses

  • Artic Char
    Cauliflower, Almond, Lemon, Brussels Sprouts
  • Pacific Black Cod and Atlantic Mussels
    North Hatley Miso Beans, Citrus, Consommé
  • La Canardière Duck Magret
    Red Cabbage, Parsnip, Orange
  • De Boileau Venison
    Cavatelli, Crosne, Black Garlic
  • Le Hatley’s Surf and Turf
    Rabbit Ravioli, Lobster Ballotine, Mustard Blanquette, Creamy Bisque ($)
  • Charolais-Angus Beef Filet Mignon
    Kale,Wild Mushroom, Echalion ($)

    • Desserts

  • Revisited Apple Tatin
    Arlette, Vanilla Ice Cream , Calvados
  • Île Flottante
    Pineapple, Coconut, Vanilla Rum
  • Belle Hélène Pear Ingot
    Spiced Pear , 70% Black Chocolate Ganache
  • Grapefruit Cheesecake
    Graham Crumble, Caramelized White Chocolate
  • Guayaquil and Clementine Fondant
    Candied Clementine Ice Cream ($)
  • Selection of 3 Quebec Cheeses
    Instead of dessert…...…+9$
    In addition to dessert……+18$

    • Tasting Menu

    Amuse-bouche

    Atlantic Octopus

    Piperade, Chorizo, Marinated Mushroom

    Pan Seared Foie Gras

    Cranberry Gel, Seabuckthorn, Pine Bread, Split Jus

    Canadian Black Cod and Mussels

    North Hatley Miso, Beans, Citrus consommé

    The Hatley’s Surf and Turf

    Rabbit Ravioli, Lobster Ballotine,Mustard, Blanquette, Creamy Bisque

    La Canardière Duck Magret

    Red Cabbage, Parsnip, Orange

    Île Flottante

    Pineapple, Coconut, Vanilla Rum

    Belle Hélène Choux Pastry

    Creamy Chocolate and Pear

    Mignardises

    Vegetarian Menu

    Appetizers

  • Tortellini
    Mushroom Purée, Consommé, Cipollini Onion, Tarragon, Roasted Hazelnut

    • Main Courses

  • Squash Risotto
    Butternut Squash, Black Trumpet Mushroom
  • Ricotta Raviolo
    Egg Yolk, Jerusalem Sunchoke, Swiss Chard, Black Truffle

    • 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
    Smoked salmon, spinach, squash, lemon hollandaise
  • Fried Quail’s Eggs
    Lardons, beets, beet gnocchi, apple, grilled bread
  • 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 orchard fruit, chia, elderberry flower sugar
  • 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.

    Amuse-Bouche

  • Rockefeller Style Oyster
    lardo, Cauliflower, Migneron cheese

    • Appetizers

  • Cured Cobia
    Clementine, Black chanterelles, Balsam fir
    • or
  • Duck Terrine Pie
    Foie gras, Marinated beets and berries
    • or
  • Blue Elizabeth Cheese Foam
    Endive, Spiced-wine pear, Black walnut

    • Main Courses

  • Turkey from ''Pied Levé'' Farm
    Traditional garnishes Le Hatley style
    • or
  • Beef Wellington aged 120 Days
    Chesnut mushrooms, Swiss chard
    • or
  • Brown Butter Pan Seared Turbot
    Potato, Leek, Truffle

    • Desserts

  • Mont-Blanc Christmas Log
    Chestnut, Chocolate, Almonds
    • or
  • Norwegian Omelette

    • Red Berries, Mountain Ash ice cream, Juniper sponge cake

    Amuse-Bouche

  • Rockefeller Style Oyster
    lardo, Cauliflower, Migneron cheese

    • First Appetizer

  • Cured Cobia
    Clementine, Black chanterelles, Balsam fir
    • or
  • Duck Terrine Pie
    Foie gras, Marinated beets and berries
    • or
  • Blue Elizabeth Cheese Foam
    Endive, Spiced-wine pear, Black walnut

    • Second Appetizer

  • Hatley's Surf & Turf
    Rabbit, Lobster, Tarragon, Mustard
    • or
  • Scallop
    Apple, Bruxelles, Beurre blanc

    • Main Courses

  • Goose from ''Pied Levé'' Farm
    Celeriac, Truffle
    • or
  • Beef Wellington aged 120 Days
    Chestnut mushrooms, Swiss chard
    • or
  • Brown Butter Pan Seared Turbot
    Potato, Leek, Truffle

    • Pre-Dessert

  • Grapefruit Granité & Champagne

    • Dessert

  • Guayaquil Half Sphere
    Crispy almond, Citrus glaced chesnut
    • or
  • Norwegian Omelette

    • Red Berries, Mountain Ash ice cream, Juniper sponge cake

    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 - 10:30am

    Sunday Brunch

    10:00am - 2:00pm

    Dinner

    6:00pm - 9:30pm