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
20. 00
APPETIZERS
Mixed green salad, house vinaigrette v
13.00
Arugula and fennel salad, lemon dressing, parmesan v
16.00
House smoked salmon
28.00
Truffle oil or classic salmon tartare
24.00
Beef tartare & matchstick potatoes
24.00
Mushroom ravioli, demi-glace, pine nuts and arugula
24.00
Grilled calamari and zucchini, lemon and balsamic vinegar
25.00
Smoked herring from Iles-de-la-Madeleine, fingerling potatoes & beet salad
23.00
Escargots, portabella mushrooms, tubetti and tomato ragout, basil sauce
24.00
Crab cake, gribiche sauce & cucumbers
25.00
Vegetable tian, raw milk cheddar gratin v
23.00
Panko crusted goat cheese, apple and walnut salad v
24.00
Smoked salmon and pastis rillettes
18.00
Homemade blood pudding, celery root purée, cider sauce
22.00
Duck foie gras au torchon
34.00
SIDE ORDERS
Green beans salad, steamed or buttered v
10.00
French fries
10.00
Matchstick potatoes
9.00
Potato purée v
9.00
Sautéed mushrooms v
19.00
SALADS
Warm salad, poached egg, lardons, truffle oil vinaigrette
29.00
Smoked salmon salad, baby spinach, mushrooms and avocado
39.00
Cesar style salad, chicken from Voltigeurs farm and lardons
34.00
MAIN DISHES
Truffle oil or classic salmon tartare
37.00
Beef tartare & matchstick potatoes
37.00
Duck leg confit, roasted fingerling potatoes and salad
34.00
Homemade blood pudding, celery root purée, cider sauce
32.00
Asparagus and wild mushroom risotto
33.00
Mushroom ravioli, demi-glace, pine nuts and arugula
34.00
Butternut squash Mac’n cheese, Migneron and pangrattato
29.00
Grilled portobello, root vegetables, miso broth, fresh herbs (vegan)
29.00
Mussels and French fries Leméac style
33.00
‘Fleur de sel’ salmon pot au feu
42.00
Canadian pan seared scallops, mashed fingerling potatoes, Mujjol caviar
49.00
Icelandic wild cod, fennel and potato purée and ‘sauce vierge’
52.00
Grilled ½ Cornish hen, black olive polenta fries
34.00
Grilled beef hanger steak (8 oz) , French fries and maître d’hôtel butter
39.00
Braised veal cheeks à la bourguignonne, Jerusalem artichokes, swiss chard
48.00
Roasted duck breast, dumpling, shiitakes, bok choy and sweet and sour sauce
42.00
Beef filet mignon, braised King, parsnip purée, red wine sauce
66.00
Canadian Roasted rack of lamb, gratin, green peas
64.00
Pan seared veal chop, ‘sauce forestière’, fingerling potatoes
64.00
Herb crusted calf liver, potato purée and caramelized onions
43.00
Grilled rib eye (14 oz), French fries, pepper sauce
64.00
v vegetarian options
Chef de cuisine : Olivier Belzile