SOUPS

Tomato gaspacho, cucumber, herb-seasoned toasted bread     v
16. 00

Vegetable and grilled sausage minestrone

19. 00

Mediterranean fish soup, Louis d’Or cheese, croutons and rouille

23. 00

APPETIZERS

Mixed green salad, house vinaigrette   v
16.00

Arugula and fennel salad, lemon dressing, parmesan    v
19.00

House smoked salmon
32.00

Truffle oil or classic salmon tartare
26.00

Beef tartare & matchstick potatoes
27.00

Mushroom ravioli, demi-glace, pine nuts and arugula
27.00

Grilled calamari and zucchini, lemon and balsamic vinegar
28.00

Smoked herring from Iles-de-la-Madeleine, fingerling potatoes & beet salad
25.00

Escargots, portabella mushrooms, tubetti and tomato ragout, basil sauce
27.00

Crab cake, gribiche sauce & cucumbers
27.00

Vegetable tian, raw milk cheddar gratin    v
27.00

Panko crusted goat cheese, apple and walnut salad   v
27.00

Smoked salmon and pastis rillettes
20.00

Homemade blood pudding, celery root purée, cider sauce
26.00

Duck foie gras au torchon

36.00

SIDE ORDERS

Green beans salad, steamed or buttered v

13.00

French fries
12.00

Matchstick potatoes

12.00

Potato purée v

12.00

Sautéed mushrooms v

18.00

SALADS

Warm salad, poached egg, lardons, truffle oil vinaigrette
29.00

Smoked salmon salad, baby spinach, mushrooms and avocado
43.00

Cesar style salad, chicken from Voltigeurs farm and lardons

39.00

Grilled wild shrimp salad, sesame oil vinaigrette

36.00

MAIN DISHES

Truffle oil or classic salmon tartare
40.00

Beef tartare & matchstick potatoes
40.00

Duck leg confit, roasted fingerling potatoes and salad
36.00

Homemade blood pudding, celery root purée, cider sauce
36.00

Asparagus and wild mushroom risotto
36.00

Mushroom ravioli, demi-glace, pine nuts and arugula
36.00

Cauliflower Mac’n cheese, Migneron and pangrattato  v
32.00

Grilled portobello, root vegetables, miso broth, fresh herbs (vegan)
32.00

Mussels and French fries Leméac style
37.00

‘Fleur de sel’ salmon pot au feu
45.00

Pan seared scallops, mashed fingerling potatoes, Mujjol caviar
58.00

Gaspé halibut, fennel and potato purée and ‘sauce vierge’
54.00

Grilled ½ Cornish hen, black olive polenta fries
37.00

Grilled beef hanger steak (8 oz) , French fries and maître d’hôtel butter
44.00

Roasted duck breast, dumpling, shiitakes, bok choy and sweet and sour sauce

45.00

Canadian beef filet mignon, braised King, parsnip purée, red wine sauce
68.00

Roasted rack of lamb (Kamouraska), gratin, green peas
72.00

Pan seared veal, tomato and fresh mozarella   
72.00

Prime canadian grilled rib eye (14 oz), French fries, pepper sauce  
72.00

v vegetarian options
Chef de cuisine : Olivier Belzile