Chef’s choice oysters
Lemon, mignonette, hot sauce
6 pieces
18
12 pieces
30
Caviar from KAVIARI Paris
Labneh with lemon, blinis
Beanki 20g
75
Krystal 20g
110
Olive duo
6
Warm olives, garlic, rosemary and Castelvetrano olives
Salty nuts
6
House spice blend
Migneron fondues
24
Black garlic emulsion
Homemade milk bread
5
Honey butter and miso
Truffle fries
12
Aïoli, Grana Padano, rosemary salt, chives
Roasted cauliflower
15
Hummus, dukkah, smoked paprika oil
Mushrooms dumplings
15
Cultivated mushrooms, pumpkin seed, soy sauce, marinated mushrooms
Avocado tartlets
12
Truffle spread, puff pastry, lime, jalapeño
Chef’s choice burrata 100g
25
For more information, please ask our staff.
Tuna tartare on crispy rice
19
Sriracha emulsion and tobiko
Salmon gravlax
18
Gin and beet, beet and pomegrenate vierge, lime cream
Beef Carpaccio
20
Parmesan, smoked egg yolk, balsamic vinegar caviar
Canadian Beef Contre Filet
42
Chimichurri
Foie gras parfait
25
Apples from Québec, homemade brioche
Quebec cheese platter
30
Various cheeses, marinated vegetables, grapes, toasted baguette
Charcuterie plate
30
Homemade rillettes, charcuteries and sausages from Le Bangard, marinated vegetables
Paris-Brest
Praline diplomat cream
Raspberry Pavlova
Lime cream and wild berry coulis
Churros
12
Salted butter caramel sauce, chocolate, cinnamon sugar
Limited-time menu
LEEK MIMOSA
in Tri-fecta
20
Melted leek logs, truffle and hay infusion, velvety egg mousseline, buffalo stracciatella, garden herbs and blossoms
CANADIAN LAKE WALLEYE CRUDO
with leche de Tigre
21
Crispy micro salad of seasonal vegetables, coconut foam, popcorn and tender sprouts
GASPACHO
de verano
18
Cucumber, avocado and greek yogurt velouté, ginger and coconut milk, sumac and roasted sesame seeds
CARBONA”POIS”
LINGUINE TOSSED WITH GREEN PsEA CREAM
36
Johnny’s Guanciale, shiitake, gremolata style parsley and pea salad, Louis d’Or shavings
SABLEFISH
in a cashew crust
60
Murgh Makhani sauce, black rice, grilled vegetables, mint pestou with lime zest
OUR ROSSINI
shoulder medallions
62
Salut Bonjour rub, torchon-style foie gras with hazelnut liqueur, wine merchant sauce finished with dark chocolate and roasted sunchokes
BURRATA
New York cheesecake style
25
Laurier Island strawberry and Barollo syrup, confit wild berries, wild black pepper, basil and lemon zest
THE HAZEL
perfectly imperfect
17
Soft biscuit with Frangelico, silky white chocolate mousse and soft praline diplomat
COCOA ORCHARD
chocolate lovers
15
Chocolate mousse, chocolate moelleux, delicately textured crispy base
Soyez parmi les premiers à découvrir nos nouvelles créations gastronomiques, nos événements et nos offres exclusives.
Monday : 7am to 11am – 12pm to 23pm
Tuesday : 7am to 11am – 12pm to 23pm
Wednesday : 7am to 11am – 12pm to 23pm
Thursday : 7am to 11am – 12pm to midnight
Friday : 7am to 11am – 12pm to 1am
Saturday : 7am to 11am – 12pm to 1am
Sunday : 7am to 11am – 12pm to 11pm
