Charcuterie and cheese board - 24
Two artisan charcuteries, two artisan Quebec cheeses, fresh grapes, toasted sourdough bread, fruit ketchup, fried corn ribs, assorted nuts and homemade pickles.
Salmon gravlax - 16
Prepared with beet, gin, orange and lemon, served with dill oil, fresh cucumber, herb sour cream and homemade croutons.
Wagyu beef & red deer tartare – 18 / 35
Prepared with balsam fir-infused oil, honeyberry, fresh herbs and walnuts. Served with smoked paprika roasted corn and pickled onions.
Sanglichon burger - 26
A remarkable meat from Le Bohémien farm in Valcourt. Served in a brioche bun with double cream brie, red onion chutney with honeyberry, mystery burger sauce, bacon and arugula. Served with mixed greens and homemade fries.
Lemon butterfly - 13
Imagine a half tartlet filled with a creamy lemon filling, topped with a flambéed Italian meringue, and garnished with a crispy topping and crumble.
Montreal croquettes - 6 for $19
House recipe made with smoked meat, cheese curds and fresh onions, breaded and served with pickles and a honey mustard sauce.
Lobster & shrimp arancini - 19
Risotto ball filled with fresh lobster and Nordic shrimp, breaded and served with a homemade lobster bisque with smoked paprika.
Arctic char & shrimp tartare - 17 / 33
With raspberry chips, basil, cucumber and fresh herbs, pink peppercorn goat cheese cream, raspberry vinaigrette and basil crumble.
Summer salmon - 34
A salmon steak roasted under a crust made of St-Viateur bagel, parmesan, roasted hazelnuts, and white pepper. Served on a creamy sweet potato purée with sea buckthorn, accompanied by fresh market greens.
Joconde strawberry cake- 14
A soft joconde sponge cake filled with pistachio diplomat cream and a strawberry compote, crowned with fresh strawberries and vanilla whipped cream.
Duck legs - 6 for $14 - 12 for $22
From Brome-Lake, glazed with maple syrup and barbecue sauce, served with an herb sour cream.
Vegetarian tartare - 14 / 27
Heirloom tomatoes, squash, goat cheese, cucumber, peach and fresh herbs. Served with beet chips and a peach balsamic reduction.
Stuffed yak polpettes - 33
Three generous yak meatballs from Yakiti Yak farm in Bolton-Est, stuffed with cheese curds, set on a Provençal sauce and accompanied by a ratatouille made with vegetables from Olivier’s garden.
Double chocolate panna cotta - 12
An elegant panna cotta with dark and milk chocolate, served with a red berry coulis, fresh fruit and a house-made maple syrup granola.
Gnocchinis - 26
Mini gnocchi made with spinach pesto, served in a creamy basil sauce with zucchini, broccolini, and cherry tomatoes. Served with cottage cheese and basil-infused oil.
Passionately coconut - 14
A gourmet trompe-l’œil: a dark chocolate shell filled with a light coconut mousse and a coconut rice pudding center, decorated with a mango curd and coconut chocolate granola.
Duck magret - 36
Sourced from Montérégie, seared and glazed with Montreal honey, served on a bed of fresh green beans cooked with mild spices, and topped with a velvety roasted red pepper cream.
Nagano pork ribs - 32
100% Quebec-raised, marinated in Wills microbrewery white beer, and glazed with a whisky barbecue sauce. Served with small roasted potatoes cooked in olive oil and thyme, house burger sauce and fried corn ribs.
Wild seal from Magdalen island* - 18
Tataki-style with sour cream made with herbs from the Bas-du-Fleuve, sea buckthorn coulis from the Eastern Townships, rice vermicelli, and mustard caviar.
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