Montréal
à table Dinner
Menu

composed of : - Buckwheat tuile topped with with mascarpone cream and roasted hazelnuts. - Crispy croquette prepared with Chambly mushrooms, cheese curds, fresh onions, all breaded. - Sweet potato bite topped with caramelized onions and dried duck breast.

Homemade ricotta and spinach gnocchi in a mushroom and squash béchamel sauce, topped with aged cheddar cheese and served with seasoned mesclun salad.

This Quebec-raised beef is prepared with fresh herbs, sour cream with Espelette pepper, chopped almonds, and confit egg yolk, all garnished with citrus jelly.

This light and delicious snow crab soufflé is accompanied by shrimp and fresh apples, all served on a creamy shrimp bisque.

In tataki with a sour cream with herbs du bas du fleuve, sea buckthorn coulis from the Eastern Townships, rice vermicelli and mustard caviar.

Artisanal brioche bun, onion chutney, aged cheddar cheese, spicy mayonnaise, arugula, and crispy bacon. Served with homemade fries and mesclun salad.

Prepared with pearl couscous, squash from the Eastern Townships, and a creamy butternut squash and saffron sauce, topped with Quebec buffalo stracciatella.

Cod steak seared in butter and maple syrup, served with cauliflower couscous, roasted radishes, arugula, seasonal vegetables, and garnished with sea buckthorn sour cream.

Stewed for hours in red wine, thick-cut bacon and market vegetables, accompanied by creamy aged cheddar polenta.

A culinary adventure that begins with candied apples, crème brûlée, crispy biscuit, all topped with a vanilla ganache. Ten thousand thundering typhoons!

Tiramisu recipe with pistachio mascarpone cream served in a wine glass topped with a dark chocolate shell and accompanied by a coffee poured over your dessert.

Chocolate almond crust filled with salted butter caramel, soft chocolate biscuit, dark chocolate ganache, royal chocolate mousse, and topped with chocolate cream.