Le Riverain restaurant

The authentic lakeside view and sumptuous design  combined with  Ripplecove’s culinary experience will take you above and beyond your expectations. Inspired by the finest array of local and regional produce, our Chef’s innovative creations will please the most discerning palate.  Pair your personal selection with a fine vintage from our award winning wine cellar and complete the adventure.

Video tour
  • Breakfast Menu

    Good morning!

    We work diligently with local suppliers to provide our guests with the finest and freshest produce available. We are always interested in any comments that you may have.

    To start your day

    • Oatmeal 10
    • Yogurt parfait12
    • Cream cheese bagel with smoked salmon17
    • Continental breakfast15
    • Pastry basket10
    • Berry Bowl10

    Daily Suggestions

    • Eggs Benedict on an English muffin with spinach, hollandaise, ham, or smoked salmon20
    • Scrambled eggs with black truffle, chives, buttered toast18
    • Eggs prepared as you like: over-easy, poached, scrambled...18
    • French toast brioche with comfit orange, fresh orange, crusty quinoa and lime sour cream 18
    • French crepes with strawberry, maple cream cheese mousse, red sorrel 18
    • Omellete with tomato, ham, mushroom and cheese18
    • Croque-Madame on a bagel with ham, La Station cheese, egg18
    • *These plates are available as gluten-free option

    Coffees

    • Espresso 3.50
    • Double Espresso4.50
    • Cappuccino3.95
    • English Cream (cup)3.95
    • English Cream (bowl)4.95
    • Additional charge for extra items

    Tea, Herbal Infusions

    • White Tea 3.50
    • White Orchard; blend of melon, peach
    • Black Teas 3.50
    • Organic Earl Grey; twist of organic bergamot oil
    • Decaffeinated Earl Grey; decaffeinated black tea leaves
    • English Breakfast
    • Orange Dulce;orange, vanilla, jasmine blossoms
    • Green Teas 3.50
    • Organic Hojicha;rich hazelnut taste
    • Marrakech Mint;green tea, Moroccan peppermint
    • Tropical Green Tea;sweet tropical fruit
    • Herbal Infusions 3.50
    • Citrus Chamomile; Egyptian camomile, citrus
    • Rainforest Maté;fruit and spices
    • African Nectar;rooibos, tropical fruit
    • Ginger Twist;lemongrass, fruit, mint, ginger, ginseng
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  • Lunch Menu

    LUNCH MENU

    “Le Riverain restaurant creates an unpretentious cuisine in an atmosphere of understated luxury, with respect for tradition that succeeds in unifying classics with modernity.

    This excellence rests on the careful selection of the best seasonal produce available in the Eastern Townships and presented with imagination to satisfy the gourmet, those who delight in the true taste of exceptional products.”

    Appetizers

    • Soup of the day10
    • Pulled braised lamb, celeriac purée, mushroom, burnt onion sauce14
    • Quinoa salad with apple, kale, camelina oil and lemon juice vinaigrette14
    • Fish croquette, gribiche sauce, lime zest14

    Main courses

    • Lobster roll, green salad with citrus and home made fries22
    • Catch of the day with wild rice and miso glazed vegetables20
    • Duck confit, tagliatelle, crunchy fennel salad and virgin sauce22
    • Beef burger, tomato, caramelized onions and bacon. Served with home made fries and smoke chipotle mayonnaise19
    • Green salad, crispy fennel, fresh fruits and braised pork belly18

    Desserts

    • Trio of homemade sherbet and ice cream9
    • Dessert of the day11
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  • Dinner Menu

    DINNER MENU

    Above all, my cuisine is a bridge.

    A connection between you and me, between the land and its bounty, between your traditions and our creations. Appreciate each dish as you would the pages of a good book, embrace the subtle notes of the region’s flavors and be prepared for the element of surprise.

    It is with genuine joy that I wish you ”Bon Appétit”.

    Joris Larigaldie – Executive Chef

     

    Appetizers

    • Grilled lobster. confit tomato, smoked tomato purée, jasmine and celery20
    • Pan-friend Foie gras with cherry tomato, boreal five spices, sea buckthorn and hemlock22
    • Sweetbread celeriac, star anise beetroot powder, reindeer moss and fireweed flower20
    • Quail with cherry juice, chanterelle, radish and egg yolk18
    • Scallop ceviche with pickle, raspberry, sea urchin, grilled garlic stem, wild rose and tarragon aioli 20

    Main courses

    • Ratatouille with Babaganoush, white beans, cherry tomato, zucchini, roasted garlic and red pepper powder38
    • Halibut with fennel, turnip, spring onion and granny smith apple42
    • Pheasant with onion crust, carrot tart, broccoli and hazelnut juice42
    • Duck breast with Kohlrabi, rhubarb, strawberry, and spinach44
    • Roasted chicken with sweet corn, onion, shiitake and creamy yellow wine sauce44
    • Hay smoked beef filet with zucchini, samphire, confit potato and morel44

    Discovery Menu

    • Discovery Menu95
    • Grilled lobster. confit tomato, smoked tomato purée, jasmine and celery
    • Scallop ceviche with pickle, raspberry, sea urchin, grilled garlic stem, wild rose and tarragon aioli
    • Halibut with fennel, turnip, spring onion and granny smith apple
    • Pan-friend Foie gras with cherry tomato, boreal five spices, sea buckthorn and hemlock
    • Duck breast with Kohlrabi, rhubarb, strawberry, and spinach
    • Homemade sorbet with raspberry
    • Verbana yogurt mousse with honeysuckle sorbet, and white chocolate
    • Home Infusion Labrador tea with wild rose, meleze and old man's beard leaves
    • *This 8 course menu may only be served to the entire table
    • Discovery Wine Pairing (6 glasses)65
    • *Bergeville blanc, Canton-de-hatley, méthode traditionnelle
    • Sancerre, Gérard Boulay, Loire, France 2015
    • *Pinot gris, Ponzi, Willamette Valley, USA, 2015
    • Tawny Warres Otima, Porto 20 ans
    • *Château du Cèdre, extra libre, Cahors, France 2015
    • Union Libre, Cidre de feu, Dunham
    • *This selection of wine has been chosen by our sommelier to be in perfect harmony with our Chef’s 7 course Discovery Menu.

    Sweet Endings

    • Mojito, passion fruit, lime, spiced rhum and mint14
    • Orange Cake with clementine sorbet, orange and blood orange14
    • Rhubarb sorbet with strawberry compote, rhubarb salad, strawberry espuma14
    • Milk chocolate crémeux with hazelnut dacquoise, raspeberry gel, pecan and sea salt ice cream16
    • *A selection of the region's finest raw and pasteurized cheese19
    • *Table d’hôte supplement8
    • Your waiter will be pleased to describe this evening’s selection
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  • Bar Menu

    Bar

    Anchored in its traditions and following the ebb and flow of modernity, the bar-terrace Le Riverain invites you to discover its precious collection of alcohols and wines specially chosen to satisfy the amateur and enhance the flavours of the region.

    Culinary Delights

    • Charcuterie plate with garnish18
    • Québec cheese platter18
    • Lobster roll, green salad and home made fries22
    • Beef filet burger, tomato, caramelized onions and bacon. Served with home made fries and smoke chipotle mayonnaise19
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