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
    • Crepes with lime curd, cocunut, and raspberry18
    • Omellete with tomato, ham, mushroom and cheese18
    • Scotch egg with black pudding scotch egg, maple apple purée20
    • Breakfast poutine prepared with Two eggs as you like, pan fried shimeji, cheese curds, potato, hollandaise sauce and house made bacon20
    • *These plates are available as gluten-free option
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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
    • Highland beef tartar, sunchoke chips, pine and dune pepper mayonnaise14
    • Quinoa salad with apple, kale, camelina oil and lemon juice vinaigrette14
    • Fish croquette, gribiche sauce, lime zest14

    Main courses

    • Braised chicken, poultry velouté, puff pastry, carrot, pea, celery22
    • Catch of the day with wild rice and miso glazed vegetables20
    • Duck confi with gin, roasted squash purée, brussel sprouts22
    • Beef filet burger, tomato, caramelized onions and bacon. Served with home made fries and smoke chipotle mayonnaise19
    • Lobster Risotto, wild mushrooms, parmesan chips20

    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

    • Fall squash soup with kale, 5 boreal spices whipped cream, brown butter and burnt onion18
    • Grilled foie gras with confit crabapple, birch syrup, chicory and roasted eggplant24
    • Sweetbread beetroot, elderflower, wild rice20
    • Red Tune with black garlic aioli, Chinese artichoke, kombu, red cabbage, verjus and blackberry22
    • Cepes scallop sausage, hay sour cream, apple, juniper beef jerky and hemlock oil22

    Main courses

    • Ratatouille with Babaganoush, white beans, cherry tomato, zucchini, roasted garlic and red pepper powder38
    • Halibut with smoked mashed potatoes, buttermilk, lovage, green apples and pecan42
    • Wild boar loin with puy lentils, shitake, yellow wine, hazelnut oil and grapefruit44
    • Duck breast with parsley root, house lemon mustard, parsley pesto and pear44
    • Hay smoked beef filet with braised beef, Butternut squash, samphire and red wine mushroom 44

    Discovery Menu

    • Discovery Menu95
    • Alfred le fermier with pan fried season vegetables, camelina oil and fresh black truffle
    • Cepes scallop sausage, hay sour cream, apple, juniper beef jerky and hemlock oil
    • Halibut with smoked mashed potatoes, buttermilk, lovage, green apples and pecan
    • Grilled foie gras with confit crabapple, birch syrup, chicory and roasted eggplant
    • Duck breast with parsley root, house lemon mustard, parsley pesto and pear
    • Homemade sorbet with raspberry
    • Panna cotta with smoked white chocolate, cacao tuile, caramelized apple. sweet clover sponge cake
    • 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
    • *Domaine Bergeville brut, méthode traditionnelle, Canton-de-Hatley
    • *Pinot gris, Ponzi, Willamette Valley, Oregon, USA, 2015
    • *Chablis ‘’St-Pierre’’, Le Domaine d’Henri, Michel Laroche 2015
    • *Tempranillo, Azabache, Reserva, Rioja, Espagne, 2012
    • *Château de Chambert, Cahors, France 2010
    • *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

    • Mango parfait, chocolate shortbread, pineapple. lime meringue and coconut14
    • Panna cotta with smoked white chocolate, cacao tuile, caramelized apple. sweet clover sponge cake14
    • Raspberry sorbet with yellow peach clafoutis, candied sour cherry, strawberry and blackberry14
    • 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
    • Beef filet burger, tomato, caramelized onions and bacon. Served with home made fries and smoke chipotle mayonnaise19
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