Menu on pause and replaced by the Montréal à table Dinner menu between October 31 and November 17
Dinner menu
Caribou apéro board - 23
2 charcuteries of the moment, 2 Quebec artisanal cheeses, grapes, toasted bread, homemade trempettes, assorted nuts and homemade pickles.
Creamy brie cheese caramelized - 23
Quebec double cream brie, caramelized with red beer, pears, dried cranberries, pecans and maple syrup. Accompanied by toasted bread crouton.
Duck legs - 6 for $14 - 12 for $22
From Brome Lake, lacquered with maple and barbecue sauce and served with herb sour cream.
Onion cocotte - 13
An onion confit shell filled with onion soup, a runny egg yolk and gratinated with a parmesan béchamel. Accompanied by arugula and croutons.
Gourmet option: add crispy bacon + $1.50.
Montreal style salmon gravlax - 15
Homemade salmon gravlax prepared with Gin Trésor N°13 and maple syrup, served with goat cheese cream, mustard caviar and sesame bagel croutons.
Duck cannelloni - 14
Mini cannelloni topped with duck confit cream on a roasted squash purée and served with a homemade baconnaise sauce.
Sweet potato crumble - 12
Melt-in-the-mouth sweet potato and ricotta under a gratin crumble crust with Louis d’or cheese and roasted pecans.
Roasted fresh mushrooms from Chambly - 15
From the chapeaux gourmands farm, prepared with fresh parsley, garlic, shallots and roasted hazelnuts. Accompanied by a bread tuile.
Wild seal from Magdalen island* - 17
Tartar with shallot ‘‘marinalgue’’, capers, seaweed, lime, cider vinegar and Espelette pepper, served with croutons.
The Incredible Burger - 24
In an artisan brioche bun, market-fresh beef patty, pickle sauce, bacon, candied onions, Gédéon old cheddar cheese, baby spinach, mirror duck egg and Jack Daniel’s whisky sauce. Accompanied by mesclun and home fries.
Nagano pork ribs - 32
Ultra-melting, marinated for hours and caramelized with a barbecue sauce. Accompanied by a homemade mac and cheese with bacon.
Royal abadeche fillet - 32
Abadeche royal fillet grilled and then baked in olive oil, with potato risotto and red bell pepper coulis.
Red deer stew - 34
Slow-cooked red deer shoulder with mustard, red wine and Labrador tea. Accompanied by Chambly mushrooms, seasonal vegetables and red onion pickles.
Autumn orzotto - 27
Orzo pasta prepared with roasted squash, Chambly mushrooms and fresh baby spinach, all in a creamy double cream brie sauce.
Yak polpette - 32
3 delicious Yak meatballs, served with mushroom gnocchi and a creamy goat cheese, arugula and truffle oil sauce.
1855 Beef flank steak - Market price
From the Jean Talon market, on the grill, sauce of the moment, mesclun and homemade fries.
Aged beef prime rib* (to share ... or not) - Market price
AAA Canadian beef aged 60 days, marrow bone and sauce of the day, served with roasted vegetables and homemade fries.
Pistachio île flottante - 13
A cloud of poached egg white on a pistachio custard, with a honeyberry coulis, caramelized pistachio chips and caramel opaline.
My sweet lemon - 13
Tartlet filled with lemon zest amandine, topped with lemon cream and decorated with flambéed Italian meringue.
Végétarien:
Pair your meal with a fine wine
With over 40 different wines, by the bottle or glass, you're sure to find the perfect match to sublimate your meal.
Discover our brunch menu
Available every weekend, from friday to sunday, our brunch offers inventive savoury and sweet dishes that will delight even the most demanding gourmets.