SOUPS
Butternut squash soup gratinée v
18. 00
Vegetable and grilled sausage minestrone
18. 00
Mediterranean fish soup, Louis d’Or cheese, croutons and rouille
22. 00
APPETIZERS
Mixed green salad, house vinaigrette v
15.00
Arugula and fennel salad, lemon dressing, parmesan v
18.00
House smoked salmon
30.00
Truffle oil or classic salmon tartare
26.00
Beef tartare & matchstick potatoes
25.50
Mushroom ravioli, demi-glace, pine nuts and arugula
26.00
Grilled calamari and zucchini, lemon and balsamic vinegar
27.00
Smoked herring from Iles-de-la-Madeleine, fingerling potatoes & beet salad
24.00
Escargots, portabella mushrooms, tubetti and tomato ragout, basil sauce
26.00
Crab cake, gribiche sauce & cucumbers
26.00
Vegetable tian, raw milk cheddar gratin v
26.00
Panko crusted goat cheese, apple and walnut salad v
26.00
Smoked salmon and pastis rillettes
19.00
Homemade blood pudding, celery root purée, cider sauce
25.00
Duck foie gras au torchon
36.00
SIDE ORDERS
Green beans salad, steamed or buttered v
12.00
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
42.00
Cesar style salad, chicken from Voltigeurs farm and lardons
38.00
MAIN DISHES
Truffle oil or classic salmon tartare
39.00
Beef tartare & matchstick potatoes
39.00
Duck leg confit, roasted fingerling potatoes and salad
35.00
Homemade blood pudding, celery root purée, cider sauce
34.00
Asparagus and wild mushroom risotto
35.00
Mushroom ravioli, demi-glace, pine nuts and arugula
35.00
Squash 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
36.00
‘Fleur de sel’ salmon pot au feu
44.00
Pan seared scallops, mashed fingerling potatoes, Mujjol caviar
56.00
Icelandic wild cod, fennel and potato purée and ‘sauce vierge’
56.00
Grilled ½ Cornish hen, black olive polenta fries
36.00
Grilled beef hanger steak (8 oz) , French fries and maître d’hôtel butter
44.00
Braised beef cheeks à la bourguignonne, rösti, swiss chard
48.00
Roasted duck breast, dumpling, shiitakes, bok choy and sweet and sour sauce
44.00
Canadian beef filet mignon, braised King, parsnip purée, red wine sauce
68.00
Roasted rack of lamb (Kamouraska), gratin, green peas
69.00
Pan seared veal chop, sauce forestière, fingerling potatoes
69.00
Prime canadian grilled rib eye (14 oz), French fries, pepper sauce
69.00
v vegetarian options
Chef de cuisine : Olivier Belzile