Tuesday to Saturday from 5:30PM to 9:00PM.
Hiramasa sashimi, burnt onions, raspberry kombucha, lovage and celery nage --- Kamouraska smoked sturgeon and sea urchin, Lake St-Pierre caviar, egg yolk and root vegetables
Quebec Wagyu beef fagottini and consommé, Périgord truffle, black garlic and chicory salad --- Marbled foie gras terrine, beetroot, sea buckthorn and blackcurrant
Mackerel escabeche, Orléans Island plum jelly, sunchoke and apple --- Nova Scotia Halibut, champagne sabayon, butternut squash carpaccio
Beef tenderloin, grand veneur sauce, salsify boulangère and Brussel sprouts --- Duck Wellington, foie gras meat juice and vichy carrots
Tartiflette espuma, glazed pearl onions, lardons and potatos --- Michel Cluizel chocolates, clementine and lemon --- Sweets
$155
The "5 themes" evening menu is made of 11 courses-It is a pleasure for us to accommodate vegeterians with a 7 courses menu for 110$ per person. Please advise us upon reservation.
Classic $120 Sommelier $80 Without alcohol $40
Tartiflette espuma, glazed pearl oignons, lardons and potatos Michel Cluizel chocolates, clementine and lemon --- Sweets
$110
The "3 themes" evening menu is made of 7 courses
-It is a pleasure for us to accommodate vegetarians with a 7 courses menu for 110$ per person. Please advise us upon reservation.
Classic $90 Sommelier $60 Without alcohol $25
