Menu

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French fries tossed in a homemade spice mix with truffles mayo. 

Mesclun salad with cucumbers, green onions and dijon vinaigrette. 

Capers, pickles, french shalotts, dijonnaise, worcestershire and tabasco, served with croutons. 

French shallots, cucumbers, tobiko, green tabasco, sour cream and straw potatoes, served with croutons

Served with a beetroot and yuzu puree, arugula and pistachios. 

Soy-maple glaze, miso mayonnaise, herbs, tobiko, french shallots, wasabi crumble, grapefruit supremes.

Beer battered calamari, served with a caesar salad.

Roasted peppers purée, crispy Quebec corn and lime mayonnaise. 

Tomatoes and Québec strawberries salsa, jalapeno and wasabi crumble.

 AAA Northern Gold Canadian Flank steak, homemade fries, truffles mayonnaise and pepper sauce. 

Linguini, grilled shrimps, beurre blanc sauce, mujjol caviar, parmesan. 

Mushroom, truffle, parmesan. 

Mesclun salad, balsamic nuts, mangoes, peaches, spicy honey, fried goat cheese.

Ratatouille (eggplants, tomatoes, zucchinis, bell peppers, black olives),    basil mayonnaise, hard boiled egg.

Capers, pickles, french shalotts, dijonnaise, worcestershire and tabasco, served with croutons, salad and fries. 

French shallots, cucumbers, tobiko, green tabasco, sour cream and straw potatoes, served with croutons, salad and fries.

Served with a pink peppercorns and carrot purée, sweet peas, chorizo ​​and morel cream. 

Served with the chef’s accompaniments, pepper sauce, salad and fries. 

The chef always prepares something for children, ask your waiter. 

Moist vanilla cake, fresh Quebec strawberries and coulis, strawberry chantilly, basil, rose syrup. 

Cream cheese, breton shortbread, blueberry coulis and fresh Québec blueberries. 

Galliano (vanilla liquor) crème brûlée.