RESTAURANT LE SIEUR DE PABOS
Contemporary and Regional Cuisine
Creatively traditional is the perfect way to describe our cuisine!
Restaurant Le Sieur de Pabos offers tasty updated versions of traditional fare. Our dishes, made with fresh products from the Gaspé region, are creatively adapted to current trends. Open every day for breakfast, lunch and dinner, the restaurant offers an à la carte menu, a daily menu and a table d’hôte menu in the evening.
To add to your pleasure, Le Sieur de Pabos also boasts a fine wine list and a selection of Scotches.
Specialties: fish, seafood and steaks.
Our Menus
Soupe du moment
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Rillette de porc avec chutney aux petits fruits frais
ou
Fondant de Brie aux fraises caramélisées et pistaches à l’érable
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Chicken brochette on the grill with devil’s sauce
Oven-baked salmon with creamy white wine and camembert sauce
Seafood in a shell
Beef cheek with garlic potato mash and citrus gremolata
Seafood millefeuille
Certified Angus Beef 10oz. steak on the grill
Certified Angus Beef 7oz. filet mignon on the grill
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Dessert with tea and coffee
The Classics
One egg any style
Two eggs any style
One egg with one choice of meat
Two eggs with one choice of meat
Brunch plate (Two eggs, three meat, creton, beans and a small juice)
Gaspesian breakfast (Two eggs with bologna)
Breakfast club sandwich
Two eggs Benedict on English muffin with choice of meat
Bagel with Monsieur Emile smoked salmon
Two eggs Benedict with Monsieur Émile smoked salmon
For your sweet tooth
Served with syrup, coulis or English cream and coffee
Plain crepe
Chocolate banana crepe
Fruit crepe
French toast
French toast with fruit
Omelettes
Served with potatoes, toast, coffee or a small juice
Plain omelette
Cheese omelette
Ham omelette
Cheese and ham omelette
Western omelette ( ham, green onion and peppers)
Veggie omelette ( Tomatoes, peppers, green onion, mushrooms and olives )
Spanish omelette ( Bacon, sausage, tomatoes, peppers and green onion )
A healthy start
Served with coffee or a small juice
Fruit plate with English cream
Bowl of fruit with yogurt and granola
Healthy-start plate (Two poached eggs, cheese, yogurt, fruit and gluten-free bread)
On the go
Served with fruit, coffee or small juice
Plain bagel
Bagel with cream cheese
Grilled cheese sandwich
Western Sandwich
Bon matin sandwich ( served on English muffin or bagel, egg, ham, cheese and potatoes)
Children’s menu
(8 and under)
One egg, one choice of meat, potatoes and a slice of bread
Small ham and cheese omelette served with potatoes and a slice of bread
French toast
Plain crepe
Small chocolate banana crepe
Small fruit crepe
Lunch menu is served from 11:00am to 1:30pm from Monday through Friday
Menu for the week of December 16th to the 20th 2024
Pulled-duck salad with brie, caramelized nuts and raspberry vinaigrette
Hamburger with bacon, Perron cheese, caramelized onions in red wine and cranberry compote
Seafood crêpe
Shrimp linguine
Dessert of the day
Soups and appetizers
Soup of the day
Homemade parmesan fondue
Vegetable samosas
Garlic escargots au gratin
Clam, Stimpson surf clam and Gaspesian shrimp chowder
« Fumoir Monsieur Émile » smoked salmon
Fresh burrata with balsamic glaze and Gaspesian fleur de sel
Fish soup with bread and 2 year aged « Perron » cheddar
Fish and seafood
Cod Meunière with duo of homemade marinated vegetables
Fresh cod filet burger
Seafood in a shell
Salmon tartare with pickles and fresh dill
Seafood mille-feuille (Shrimp, scallops, and crab)
Lobster or crab club sandwich
Seafood pizza
Beef and poultry
Spaghetti with homemade meat sauce
Chicken Cesar salad
Quebec-raised veal liver with bacon and onions
« Certified Angus Beef » burger with homemade BBQ sauce, 2 year aged “Perron” cheddar, bacon, crispy onions, and pickles
Chicken brochette on the grill
« Certified Angus Beef » tartare with chorizo et Xérès tomato confit
10oz « Certified Angus Beef » steak on the grill
7oz « Certified Angus Beef » filet mignon on the grill
Vegetarian options
Pizza with vegetables of the moment and artichokes
Homemade spaghetti Alfredo
Roasted pepper fresh ravioli from “Farine Basilic” with red pepper white butter sauce
Chickpea burger dressed to taste with « Firebarns » Sriracha mayo
Poutines
Poutine with Le Sieur’s BBQ sauce
Italian poutine
Seafood poutine
Express menu
Quarter BBQ chicken leg
Quarter BBQ chicken breast
Club sandwich
All-dressed pizza
Children’s Menu
Chicken nuggets
Poutine
Half spaghetti with homemade meat sauce
Small chicken Cesar salad
Half cod meunière
RED WINE
Poças Coroa D’Ouro (Douro, Portugual)
Naoussa Kir-Yianni Cuvée Villages (Xinomavro, Greece)
Nespoli (Sangiovese, Italy)
Les Cranilles (Côtes-du-Rhône, France)
Georges Duboeuf (Brouilly, Beaujolais, France)
Aponte (Torro, Spain)
Château Bujan (Merlot, Bordeaux, France)
Cahors Le Pur Fruit Causse (Malbec, South-West France) ORGANIC
Cloudline (Pinot noir, Oregon, USA)
Karas (Malbec/Syrah, Yerevan, Armenia)
Osoyoos Larose (Merlot/Cab, Okanagan Valley, Canada) CANADIAN PRODUCT
Torres Mas La Plana (Cabernet-Sauvignon, Spain)
ROSÉ, SPARKLING WINE AND CHAMPAGNE
Les Bacchantes RS1 (Maréchal, Québec, Canada) QUEBECOIS PRODUCT
Villa Conchi Cava Brut (Mousseux, Italy)
La Veuve Cliquot (Champagne, France)
WHITE WINE
Casa Ferreirinha Planalto (Douro, Portugal)
Ruffino Lumina (Pinot Grigio, Italy)
Yulambo The Y series (Viognier, Australia)
Vallée des Aigles (Cazot Orange, France)
L’Orpailleur (Vidal/Seyval, Quebec, Canada) QUEBECOIS PRODUCT
Les Bacchantes B1 (Seyval/Vidal, Québec, Canada) QUEBECOIS PRODUCT
La Chablisienne (Chardonnay, Bourgone, France)
HALF AND QUARTER
J.P. Chenet (250ml) (Cabernet-Sauvignon/Syrah, France)
Les Jamelles (250ml) (Sauvignon blanc, France)
Vivolo di Sasso (375ml) (Merlot, Vénétie, Italy)
Marquis de Jouennes (375ml) (Bourgogne Aligoté, France)
Mouton Cadet rouge (375ml) (Bordeaux, France)
Mouton Cadet blanc (375ml) (Bordeaux, France)
Les Herbes Folles Gin (Cap-d’Espoir, Gaspésie) – as a gin and tonic with cucumber or neat
Élixir de Gin – Les Herbes Folles (Cap-d’Espoir, Gaspésie) – on ice or with tonic
Avril Amaretto – on ice or with a little lemon
Sortilège Prestige 7-Year – to be enjoyed on ice
La Crème de Menthe de Isabelle – with a little brandy or on ice
Chic Choc Spiced Rum – on ice or rum-and-Coke style
SCOTCH
Johnnie Walker Red
St. Leger
Wolfburn
Tullibardine Sovereign
Auchentoshan
Arran Port Cask Finish
Lagavulin (aged 8 years)
Kilchoman
Glenfiddich (aged 12 years)
Balvenie (aged 12 years)
Glenlivet Nàdurra
LUNCH COCKTAIL
Framboisier – sparkling wine + raspberry liqueur
Mimosa – sparkling wine + orange juice
Grapefruit Gose – Pit Caribou sour beer (L’Anse-à-Beaufils, Gaspésie) + pink grapefruit juice
FLAVOUR YOUR COFFEE
Coureur des Bois – maple cream, 15%
Saint-Crème – cream sugar cream, 17%
Baileys – Irish cream, 17%
Tia Maria – coffee cream, 20%
Hywilde – coffee liqueur, 30%
Sortilège – whisky and maple syrup liqueur, 30%
GIN
Herbes folles (Cap-d’Espoir, Gaspésie)
Elixir de gin (Cap-d’Espoir, Gaspésie)
Radoune (Gaspé, Gaspésie)
Romeo’s
Ungava
Saphire
Book a table
Order Online
Ready-to-eat dishes and take-away meals
Want to enjoy a hot dish or ready-to-eat meal from Restaurant Le Sieur de Pabos at work or in the comfort of your home? Use our online ordering service!
Place your order, pay online and pick up your food at the indicated time.
Please note that orders are prepared during opening hours.
If your order is placed within these hours, it will be ready in about 20 minutes.
Le Sieur de Pabos
Business Hours
Monday to Friday: 7:00 a.m. to 10:45 a.m. (breakfast), 11:00 a.m. to 1:30 p.m. (lunch) and 5:00 p.m. to 10:00 p.m. (dinner)
Saturday and Sunday: 7:00 a.m. to 1:00 p.m. (breakfast only) and 5:00 p.m. to 10:00 p.m. (dinner)
A Proud User of
Local Products
We are proud to showcase Gaspesian and Quebec products in every meal we serve. We are also proud members of Gaspésie Gourmande and hold the Aliments du Québec certification.
In our continuing efforts to promote less widely known fish and seafood from the St. Lawrence on our menu, we also hold the Fourchette bleue certification.
