SOUPS
Tomato gaspacho, cucumber, herb-seasoned toasted bread v
15. 00
Vegetable and grilled sausage minestrone
18. 00
Mediterranean fish soup, Louis d’Or cheese, croutons and rouille
20. 00
APPETIZERS
Mixed green salad, house vinaigrette v
14.50
Arugula and fennel salad, lemon dressing, parmesan v
17.50
House smoked salmon
29.00
Truffle oil or classic salmon tartare
25.50
Beef tartare & matchstick potatoes
25.50
Mushroom ravioli, demi-glace, pine nuts and arugula
25.50
Grilled calamari and zucchini, lemon and balsamic vinegar
26.50
Smoked herring from Iles-de-la-Madeleine, fingerling potatoes & beet salad
24.50
Escargots, portabella mushrooms, tubetti and tomato ragout, basil sauce
25.50
Crab cake, gribiche sauce & cucumbers
25.50
Vegetable tian, raw milk cheddar gratin v
25.50
Panko crusted goat cheese, apple and walnut salad v
25.50
Smoked salmon and pastis rillettes
18.50
Homemade blood pudding, celery root purée, cider sauce
24.50
Duck foie gras au torchon
36.50
SIDE ORDERS
Green beans salad, steamed or buttered v
12.00
French fries
12.00
Matchstick potatoes
12.00
Potato purée v
12.00
Tomato salad v
11.00
Sautéed mushrooms v
18.00
SALADS
Warm salad, poached egg, lardons, truffle oil vinaigrette
29.50
Smoked salmon salad, baby spinach, mushrooms and avocado
42.00
Cesar style salad, chicken from Voltigeurs farm and lardons
34.50
Lobster salad (1 1/4 - 1 1/2lbs), grapefruit vinaigrette
56.00
MAIN DISHES
Truffle oil or classic salmon tartare
38.50
Beef tartare & matchstick potatoes
38.50
Duck leg confit, roasted fingerling potatoes and salad
34.50
Homemade blood pudding, celery root purée, cider sauce
32.50
Asparagus and wild mushroom risotto
34.50
Mushroom ravioli, demi-glace, pine nuts and arugula
34.50
Cauliflower Mac’n cheese, Migneron and pangrattato v
30.50
Grilled portobello, root vegetables, miso broth, fresh herbs (vegan)
30.50
Mussels and French fries Leméac style
34.50
‘Fleur de sel’ salmon pot au feu
42.50
Pan seared U-10 scallops, mashed fingerling potatoes, Mujjol caviar
52.00
Icelandic wild cod, fennel and potato purée and ‘sauce vierge’
53.50
Grilled ½ Cornish hen, black olive polenta fries
34.50
Grilled beef hanger steak (8 oz) , French fries and maître d’hôtel butter
42.50
Braised beef cheeks à la bourguignonne, Jerusalem artichokes, swiss chard
48.50
Roasted duck breast, dumpling, shiitakes, bok choy and sweet and sour sauce
42.50
Canadian beef filet mignon, braised King, parsnip purée, red wine sauce
66.50
Roasted rack of lamb (Kamouraska), gratin, green peas
68.50
Grilled veal chop, tomato and fresh mozzarella
68.50
Herb crusted calf liver, potato purée and caramelized onions
44.50
Grilled rib eye (14 oz), French fries, pepper sauce
69.50
v vegetarian options
Chef de cuisine : Olivier Belzile