Chef’s choice oysters
Lemon, mignonette, hot sauce
6 pieces
19
12 pieces
36
Caviar from KAVIARI Paris
Lemon labneh and blinis
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
Québec cheese platter
32
Various cheeses, marinated vegetables,
grapes, toasted baguette
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, toasted hazelnut bread
Chef’s choice burrata 100g
25
Chef’s choice burrata 100g
Charcuterie plate
32
Homemade rillettes, charcuteries and sausages from Le Bangard, marinated vegetables
Kristelles’s crème brulée
15
The perfect pairing
25
Creamy burrata, beet caviar, dark chocolate brownie with caramelized pecans and raspberry-beet coulis
Churros
14
Salted butter caramel sauce, chocolate, cinnamon sugar
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
Limited-time menu
L’Ardoise du Bijou reinvents itself with the rhythm of the seasons and the creative spirit of our brigade, showcasing ingredients thoughtfully chosen for their authenticity and depth. Each dish strikes a purposeful balance: honoring the true expression of the produce, complementing it with precision, and embracing culinary play whenever harmony calls.
EPHEMERAL VELOUTÉ
14
Seasonal inspiration, thoughtfully garnished
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
FLAMED OYSTERS
21
Garden Mornay cream cheddar “Isle-aux-Grues”, Wagyu tataki, smoked tomatoes and young greens
HALIBUT CHEEKS
32
Butter seared, lemon risotto croquettes, carrot reduction, Lanaudiere safran beurre blanc and confit celeriac purée
ROOTS AND RADIANCE
33
Flame-Roasted Carrots,sweet potato emulsion, ginger-spiced pumpkin seeds, butternut squash hummus, grilled cumin labneh, and toasted cashews
CAULIFLOWER AND SCALLOP
22
Cauliflower crème brûlée, sliced scallops, and apple concassé with dune pepper
.
SEARED QUÉBEC BLUEFIN TUNA
39
Sesame and pecan crust, kombu, chicken jus, two cherries and ancho chutney, roasted bok choy, baby king oyster mushroom and shishito
ASPARAGUS SALAD
22
White and green asparagus prepared three ways, truffled egg poached in balsamic broth, Granny Smith cream
BRESAOLA
10
Soyez parmi les premiers à découvrir nos nouvelles créations gastronomiques, nos événements et nos offres exclusives.
Monday : 7am to 11am – 2pm to 11pm
Tuesday : 7am to 11am – 2pm to 11pm
Wednesday : 7am to 11am – 2pm to 11pm
Thursday : 7am to 11am – 2pm to 11pm
Friday : 7am to 11am – 2pm to 1am
Saturday : 7am to 11am – 2pm to 1am
Sunday : 7am to 11am – 2pm to 11pm
