Appetizers
| Shrimp tempura coated with rice breadcrumbs, seasonal fruit emulsion, and marinated vegetables in rice paper | $23 |
| Japanese tuna tataki, tuna tartar with beet jelly, beet purée and citrus fruit emulsion | $24 |
| Pan-fried foie gras with a wild blueberry tart, caramelized onions with verjuice | $25 |
| Shellfish and heirloom tomatoes, pan-fried scallop, lemongrass and saffron emulsion, served in a soup bowl | $23 |
| Frayed Alaskan crab, potato galette with crème fraîche, chardonnay wine vinegar reduction and orange oil powder | $24 |
| Organic salmon served two ways: house-smoked and served on a genoise, and salmon tartar served over watermelon flavoured with citrus fruit | $23 |
| Mesclun lettuce and baby cress salad, white balsamic vinegar, and vegetable chips | $14 |
| Saddle of rabbit, goat’s milk yogurt emulsion, carrots and arugula coulis | $23 |
Main Courses
| Quebec lamb wrapped in a savory herb crust, short crust pastry with olives, and creamy polenta | $43 |
| Roasted beef tenderloin served with mashed potatoes and fries, young organic vegetables and mushrooms | $45 |
| Milk-fed veal tenderloin, roasted vegetables and artichokes, diable sauce | $43 |
| Giant pan-fried scallops, orange-flavoured endive tatin, soya butter sauce | $40 |
| Coffee-flavoured lobster confit, egg noodles, green vegetables and a hint of espresso | $44 |
| Pan-fried black Alaskan cod coated with minority spices, koshi hikari rice, kumquat chutney served as a ravioli and curcuma emulsion | $40 |
| Lacquered breast of partridge, enoki mushrooms and eggplant caviar, barbajuan and ratatouille jus emulsified with virgin olive oil | $43 |
| Scampi risotto, wild asparagus and asparagus purée | $40 |
Le menu découverte
Frayed Alaskan crab, potato galette with crème fraîche, chardonnay wine vinegar reduction and orange oil powder
Sauvignon Blanc, Sherwood Estate, Marlborough, Nouvelle-Zélande, 2007
Coffee-flavoured lobster confit, egg noodles, green vegetables and a hint of espresso
Chardonny, Inox Reserve, Dubois Vineyards, Peninsula Ridge, Niagara, 2006
Lacquered breast of partridge, enoki mushrooms and eggplant caviar, barbajuan and ratatouille jus emulsified with virgin olive
oil
La Motte, Millénium, Afrique du Sud, 2003
Quebec lamb wrapped in savory herb crust, short crust pastry with olives, and creamy polenta
Cornas, Les Méjeans, Jean-Luc Columbo, Vallée de la Loire, 1999
Lime cream, coconut-flavoured cake, mascarpone emulsion with aged rum, lemon and caramel ice cream
Menu: $115
Wines: $60
L'éveil des sens
A menu in five acts, freely composed according to the intuition of the Chef.
Surprise, taste, experience, confidence, discovery, pleasure of the senses!
Menu: $95
Wines extra
Desserts
| Lime cream, coconut-flavoured cake, mascarpone emulsion with aged rum, lemon and caramel ice cream | $15 |
| Chocolate croustillant, raspberry emulsion, madeleines, chocolate ganache, and crème fraîche | $15 |
| Lemongrass-flavoured crème brûlée served with homemade churros | $15 |
| Warm chocolate cake, creamy vanilla centre, maple ice cream | $15 |
| Exotic vanilla cream tartlet, sautéed mango and pineapple, chocolate milk froth, grapefruit coulis, and coconut milk ice cream | $15 |
| Assortment of homemade ice cream and sorbets | $15 |
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