served with French shallots mignonette, white wine réduction and mujjol caviar
French fries tossed in a homemade spice mix with truffles mayo.
Mesclun salad with cucumbers, green onions and dijon vinaigrette.
Croûtons, swiss cheese.
Capers, pickles, french shalotts, dijonnaise, worcestershire and tabasco, served with croutons.
Served with a cucumber and mint yogourt, endives, figs and prosciutto
Soy-maple glaze, miso mayonnaise, herbs, tobiko, french shallots, wasabi crumble, grapefruit supremes.
Beer battered calamari, served with a caesar salad.
Served with foccacia, peach-onion chutney and pickled veggies.
Roasted peppers purée, crispy Quebec corn and lime mayonnaise.
Served with frisée salad, Bungalow dressing.
AAA Northern Gold Canadian Flank steak, homemade fries, truffles mayonnaise and pepper sauce.
Linguini, braised beef cheeks, served with a mustard, cream and oyster mushrooms sauce.
Scallops, chorizo, yuzu, parmesan
Mesclun salad, balsamic nuts, mangoes, peaches, spicy honey, fried goat cheese.
Served with spinach béchamel, zucchini spaghetties and candied garlic mayo.
Capers, pickles, french shalotts, dijonnaise, worcestershire and tabasco, served with croutons, salad and fries.
Served with squash purée, potatoes and squash gratin, foie gras sauce.
Served with the chef’s accompaniments, pepper sauce, salad and fries.
The chef always prepares something for children, ask your waiter.
Galliano (vanilla liquor) crème brûlée.
Churro, coffee cream, chocolate-pecan crumble and salted caramel.
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