Chef’s choice oysters
Lemon, mignonette, hot sauce
6 pieces
18
12 pieces
33
Caviar from KAVIARI Paris
Labneh with lemon
Beanki 20g
90
Krystal 20g
125
Olive duo
8
Warm olives, garlic, rosemary and Castelvetrano olives
Salty nuts
8
House spice blend
Migneron fondues
24
Black garlic emulsion
Homemade milk bread
6
Honey butter and miso
Truffle fries
13
Aïoli, Grana Padano, rosemary salt, chives
Roasted cauliflower
18
Hummus, dukkah, smoked paprika oil
Mushrooms dumplings
15
Cultivated mushrooms, pumpkin seed, soy sauce, marinated mushrooms
Avocado tartlets
15
Truffle spread, puff pastry, lime, jalapeño
Chef’s choice burrata 100g
25
For more information, please ask our staff.
Tuna tartare on crispy rice
22
Sriracha emulsion and tobiko
Salmon gravlax
23
Gin and beet, beet and pomegrenate vierge, lime cream
Beef Carpaccio
23
Parmesan, smoked egg yolk, balsamic vinegar caviar
Canadian Beef Contre Filet
57
Chimichurri and grilled romaine lettuce
Duck foie gras torchon
30
Frangelico, roasted pear purée and maple reduction, date and pecan condiments, served with toasted hazelnut bread
Quebec cheese platter
32
Various cheeses, marinated vegetables, grapes, toasted baguette
Charcuterie plate
32
Homemade rillettes, charcuteries and sausages from Le Bangard, marinated vegetables
Paris-Brest
10
Praline diplomat cream
Churros
13
Salted butter caramel sauce, chocolate, cinnamon sugar
Limited-time menu
WALLEYE EN ROULADE
25
Walleye fillet delicately infused with nori and black spruce, served alongside a wasabi–lime guacamole and a citrus condiment, finished with a giant prawn gently poached in house-made ponzu.
ASPARAGUS SALAD
22
White and green asparagus prepared three ways, poached egg in balsamic broth, Granny Smith mascarpone
ADD BRESAOLA -10 –
MINI MUSHROOM CAKE
19
Maitaké croquette, confit garlic and dune pepper emulsion, toasted caraway milk bun, iceberg heart, fresh herbs with bright acidic notes
NORTHERN SWORDFISH
55
Fennel and caraway robe, black rice, Chioggia beet, roasted nantes carrots, beurre blanc with coffee and Charlevoix salametti oil
SURF AND TURF
59
Coffee-rubbed beef shoulder tender grilled over embers, lobster tail with kombu and miso butter, wilted spinach, galangal poultry glaze and its bisque
ROOTS AND RADIANCE
33
Flame-roasted carrots, sweet potato emulsion, ginger-spiced pumpkin seeds, butternut squash hummus, grilled cumin labneh and toasted cashews
SWEET PROVENCE
15
Topped with fresh strawberries, a soft almond financier with delicate notes of olive oil, complemented by a strawberry and basil purée.
L’INSTANT GOURMAND
19
Madagascar vanilla sponge cake, indulgent praline crunch, vanilla crémeux and light mousse, enhanced with hints of caramel and delicately coated in white chocolate.
LIME AND CUCUMBER
TARTLET
17
Buttery shortcrust base topped with a lime cream, airy cucumber infused whipped cream with fresh, delicate notes, finished with cucumber jelly.
Soyez parmi les premiers à découvrir nos nouvelles créations gastronomiques, nos événements et nos offres exclusives.
Monday : 7am to 11am – 4pm to 11pm
Tuesday : 7am to 11am – 4pm to 11pm
Wednesday : 7am to 11am – 4pm to 11pm
Thursday : 7am to 11am – 4pm to 11pm
Friday : 7am to 11am – 12pm to 1am
Saturday : 7am to 11am – 12pm to 1am
Sunday : 7am to 11am – 4pm to 11pm
