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
Blueberry Pavlova
12
Lime cream and wild berry coulis
Churros
9
Salted butter caramel sauce, chocolate, cinnamon sugar
Limited-time menu
SIGNATURE ONION SOUP
Cipollini confit infused with thyme and citrus zest
18
Stout-infused pulled pork, flame-seared sliced onions, house-made stock, finished with aged balsamic, maple reduction, and a toast topped with Îleaux-Grues cheese.
Decadent addition: Chef’s selection Foie Gras $15
GOURMET MACARONI & CHEESE
19
An emulsion of Quebec artisanal cheeses and Saguenay “CheezWhiz” , Served with pickled broccoli florets and a herb-cheese crumble.
Decadent addition: Guanciale chips and Timut pepper-infused meat brunoise $5
CABBAGE-WRAPPED POLPETTE
A house-ground meat trilogy
20
Italian-style, braised in Marinara, wrapped in Chardonnay-poached Savoie cabbage, served with Caponata and a clarified house consommé.
QUAIL “AU VENT”
Buttermilk-marinated Farm Orléans quail
49
Southwestern style, served in a buttery puff pastry with a forest-style velouté, stired noble mushrooms, a warm sweet pea salad and delicate micro-greens.
MARITIME BALLOTINE
Turbot fillets stuffed with a light scallop mousse
55
Butter-poached lobster chunks, rutabaga and carrot duchesse, leek fondue and a velvety beurre blanc nage with fresh garden herbs.
THE “TARTIPHINOIS”
A signature hybrid of Tartiflette and Gratin Dauphinois
48
Dauphinois crust, flambéed onions with Acérum, fingerling potato chips, and stout-confit pearl onions, finished with a white wine cream sauce and Empereur cheese.
Decadent addition: House-made pork belly slab, grilled over a Konro $7
A GOURMET TREAT
Traditional pudding “chômeur” inspired
15
Soft cake cooked in a Stout syrup, lightly covered by an Île aux Grues cheddar emulsion
THE CRUMBLE
With exotic aromas
15
Mango coulis delicately elevated with Timut pepper, covered by a white chocolate mousse infused with ginger, sprinkled with a pure butter crumble
THE SURPRISING
Sweet expression of sunchokes
17
Sunchoke mousse, vanilla pear on a Madeleine cookie, crispy hazelnut praliné, coated with a thin layer of white chocolate
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 midnight
Friday : 7am to 11am – 12pm to 1am
Saturday : 7am to 11am – 12pm to 1am
Sunday : 7am to 11am – 4pm to 11pm
