Dorsia's Menu
Restaurant & Bar
To Start
OystersClassic Accoutrements or Chef Dressed
6 · 26 / 12 · 48
CaviarSmoked Sturgeon · Quail Egg · Buckwheat Blini
30g · 150 / 50g · 250
Steak TartareCured Duck Yolk · Sunflower
26
Blue Fin TunaDaily Preparation of Tuna
MP
Appetizers
CaesarBoquerones or Vegan · Sourdough Crumble
24
Buffalo Stracciatella TartSour Pear · Golden Vegetables
28
ScallopPotato Espuma · Trout Roe · Crispy Anchovy
28
Grilled OctopusBarley Salad · Mojo Verde
34
Pasta
PaccheriPomodoro · Basil · Black Pepper
32
RavioliBlack Truffle · Bone Marrow · Chestnut
42
CavatelliDuck Leg Nduja Sausage · Smoked Chili
36
Mains
Organic SalmonCrispy Potato · Dill · Salmon Roe
52
Grilled DoréWhite Asparagus · Yuzu Sabayon · Caviar
54
Butterfly Whole SeabassCaper · Lemon · Brown Butter
95
Filet MignonEggplant · Maitake · Mushroom XO
70
Duck Crown à l'OrangeAged Citrus Peel & Smoked Tea Jus
90
Wagyu StriploinPérigueux Sauce
12/oz
Côte de BœufBordelaise or Peppercorn Sauce
5/oz
Sides
Fried Potato PavéDuck Fat Mayo
17
Honey Roasted CarrotsSumac · Sesame
17
Charred Brussels SproutsSweet & Sour Apple Sauce
17
Mushroom GratinAlfred Cheese · Sourdough Crumble
19
Chef's Carte Blanche Menu
A curated seasonal 8-course journey
by Miles Pundsack-Poe
by Miles Pundsack-Poe
$175
5 Wines — 120
7 Wines — 150
Cheeses
A journey through Québec's finest cheeses, showcasing textures from delicate and creamy to bold and aged.
Selection of 3 Local CheesesBuckwheat Honey
26
Desserts
Carrot CakeWhipped Cream Cheese · Ginger · Candied Pecan
15
Chocolat64% Single Origin Ecuadorian Chocolate
15
Sorbet & Ice CreamDaily Selection
12
Kalamansi & Lavender TartCandied Citrus Peel · Citrus White Chocolate
15
TiramisuLimoncello · Lady Fingers · Cacao — For Two
24