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
GRILLED CHEESE
24
La Religieuse cheese, melting in a golden rind, ratte potato chips, black truffle emulsion
ASPARAGUS SALAD
22
White and green asparagus prepared three ways, poached egg in balsamic broth, Granny Smith mascarpone
ADD BRESAOLA -10 –
SEAFOOD CARPACCIO DUO
29
Crab and black cod, compressed to order, court–bouillon espuma
WALLEYE
EN ROULADE
36
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.
ZUCCHINI
CANNELONI
39
Quinoa salad with mascarpone, tender zucchini, creamy Parmesan sauce, wild garlic oil, porcini mushroom duxelles, and mini king mushrooms sautéed in butter.
MILK-FED VEAL
MEDALLION
59
Striploin, crab remoulade, assorted grilled vegetables, reduced wild ginger jus
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.
CRUNCHY DELICACY
14
64% dark chocolate crème brûlée, pecan and maple
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
