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Hummus 14

Dough baked on stone with edamame, cilantro and ginger, seasonal vegetables

Oysters 6/18 12/32

Tray of oysters, St-Laurent gin granite, mignonette, citrus

The Platter 21

Québec cheese platter, cold cuts, confit, fruit compote, nuts, homemade toasted brioche

The Duo 30

Salmon and beef tartar, croutons and green salad

Frog legs 12

Parsley and garlic butter

Quinoa salad 22

Beetroot purée , red and yellow quinoa, braised cabbage, grilled tofu, cauliflower, granola chunks

Gourmet salad 25

Mixed lettuces, smoked duck, gizzards, foie gras chips, roasted squash, potato salad, bacon-Dijonaise vinaigrette, gingerbread croutons

Duck magret 30

Potato gratin, seasonal vegetables, reduced jus, cranberry chutney with Boreal flavors

Candied lamb shank 28

Mushroom risotto, caramelized cipollini with balsamic vinegar

Salmon tartar 30

Homemade dill crème fraîche, croutons, fries and salad

Beef tartar 30

Aragula pesto, shallots, candied tomatoes, grilled pine nuts, croutons, fries and salad

AAA Meyer Sirloin steak 10 oz 36

Fries, salad, Cognac and black pepper sauce

Arctic char from Gaspésie 33

Zucchinis and white beans, oyster mushrooms, salsa verde

Scallop risotto 30

Fish velouté, beetroots, chorizo

To share Market price

Chef’s inspiration of the day

Bolognaise Pasta 15

Gaspésie Arctic char with roasted veggies 15

Homemade cheese pizza 15