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

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

Strawberry crepe

Banana and strawberry 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

Porridge with milk and toast

Fruit plate with English cream

Bowl of fruit with yogurt and granola

Healthy-start plate (Two poached eggs, cheese, yogurt, fruit and whole wheat bread)

 

On the go
Served with fruit, coffee or small juice

Bowl of cereal

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)

 

À la carte

Cheese Whiz or cream cheese

Nutella

Coulis or chocolate sauce

Real maple syrup

Toast

Hollandaise sauce

Bacon, ham, sausage or creton

Beans

Cheese

Potatoes

Yogurt

One crepe

 

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

Small strawberry banana crepe

We currently do not have a lunch menu for the summer. However, breakfast is available from 7:00am to 1:00pm every day of the week.

Appetizers 

Home made parmesan fondue
Garlic escargot au gratin
Gaspesian garlic shrimp au gratin
Home made pork terrine with blueberry chutney
Stimpson surf clam and Gaspesian shrimp chowder
“Fumoir Monsieur Émile” smoked salmon plate
Fish soup with “Seabiosis” pesto crouton and “Perron” cheddar

Fish and seafood

Seafood poutine
Meuniere cod with spicy mayo
Salmon and lime ravioli from “La Fabrique Pasta Loca”
Crab or lobster roll on artisanal bread from “La Mie Véritable”
Seafood in a shell
Seafood pizza
Gaspesian halibut filet with white butter and lime sauce
Seafood mille-feuille
Captains’ plate

Meat and poultry

Quebec grain fed veal liver with bacon and onions
Local beef poutine from “Ferme Percé Nature”
“Certified Angus Beef” burger with “Perron” cheddar, bacon, crispy onions, and Cajun mayo
Homemade Alfredo spaghetti with grilled chicken
Chicken brochette on the grill
10 oz “Certified Angus Beef” steak on the grill
7oz “Certified Angus Beef” filet mignon on the grill

 

Express menu

Poutine with Fraser’s BBQ sauce
Quarter BBQ chicken leg
Quarter BBQ chicken breast
All dressed pizza
Club sandwich
Spaghetti with home made meat sauce ©
Cesar salad with grilled chicken

RED WINE

De Gras (Cabernet-Sauvignon/ Syrah,Chile)

Poças Coroa D’Ouro (Douro, Portugual)

Nespoli (Sangiovese, Italy)

Les Cranilles (Côtes-du-Rhône, France)

Georges Duboeuf (Brouilly, Beaujolais, France)

Sebastiani (Cabernet-Sauvignon, California, USA)

Château Bujan (Merlot, Bordeaux, France)

Cloudline (Pinot noir, Oregon, USA)

Chapitre Suivant (Pinot noir, Bourgogne, France)

Aponte (Torro, Spain)

Brunello Di Montalcino (Brunello, Italy)

Torres Mas La Plana (Cabernet-Sauvignon, Spain)

 

ROSÉ, SPARKLING WINE AND CHAMPAGNE

White Zinfandel Beringer (Zinfandel blanc, California, USA)

Château Bellevue La forêt (Côtes du Frontonnais, South West France)

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)

L’Orpailleur (Vidal/Seyval, Quebec, Canada)

Léa Fermes Bourdages (Vin de rhubarbe, Gaspé Peninsula, Canada)

Villa Maria Estate Private Bin (Sauvignon-blanc, New-Zelande)

Inama Soave (Garganega, Vénétie, Italy)

Albert Bichot (Chablis, France)

Meursault (Bourgogne, 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

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: 6:00 a.m. to 11:00 a.m. (breakfast), 11:00 a.m. to 2:00 p.m. (lunch) and 5:00 p.m. to 10:00 p.m. (dinner)

Saturday and Sunday: 7:00 a.m. to 1:30 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.

Lodging Book online

By phone: 1 800 463-1404

Best prices guaranteed!
Restaurant Order online

Ready-to-eat dishes and take-away meals