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
11
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
MUSHROOM ROLL
in our house-made brioch
19
Crispy enoki, fresh herb emulsion tand miso butter
CAVETELLI DI CASA
Burnt onion Soubise-Mornay and Louis d’Or cheese
35
Hokkaido Scallop medallions rubbed with tomato powder, cipollini onions confit in maple butter and sherry
LOBSTER TAIL DUO
on rice cake with carrots three ways
58
Beurre blanc with lacto-fermented juice, roasted fingerlings with heirloom spices and crispy finale
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
COOKIE
Summer camp
13
Soft chocolate biscuit, house-made marshmallow and salted butter caramel ribbon
VANILLA SPONGE
ingot
14
Poached silky white chocolate mousse, citrus marmalade, flowers and leaves
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
