To Start

OYSTERS
Classic Accoutrements or Chef Dressed
6 • 26
12 • 48

CAVIAR
Smoked Sturgeon | Quail Egg | Buckwheat Blini
30g • 150
50g • 250

TUNA CARPACCIO
Tomato Dashi | Lime Zest | Olive Oil
28

STEAK TARTARE
Cured Duck Yolk | Sunflower
26

Appetizers

CEASAR
Boquerones or Vegan | Sourdough Crumble
24

BUFFALO STRACCIATELLA TART
Sour Pear | Golden Vegetables
28

GRILLED OCTOPUS
Barley Salad | Mojo Verde
32

CHICKEN LIVER MOUSSE MILLE-FEUILLE
Cranberry Jam | Hazelnut | Maple Parsnip Cream
26

PACCHERI
Pomodoro | Basil | Black Pepper
32

AGNOLOTTI
Red Beet | Aged Sheep Cheese | Pistachio
34

CAVATELLI
Duck Leg Nduja Sausage | Smoked Chili
36

ORGANIC SALMON
Crispy Potato | Dill | Salmon Roe
52

ROASTED SEABREAM
Allium Risotto | Root Vegetable Slaw
48

BUTTERFLY WHOLE SEABASS
Caper | Lemon | Brown Butter
95

FILET MIGNON
Eggplant | Maitake | Mushroom XO
65

DUCK CROWN À L’ORANGE
Aged Citrus Peel & Smoked Tea Jus
90

WAGYU STRIPLOIN
Périgueux Sauce
12/oz

CÔTE DE BOEUF
Bordelaise or Peppercorn Sauce
5/oz

FRIED POTATO PAVE
Duck Fat Mayo
17

HONEY ROASTED CARROTS
Sumac | Sesame
17

CHARRED BRUSSEL SPROUTS
Sweet & Sour Apple Sauce
17

MUSHROOM RAGOUT
Pickled Cinnamon Caps | Scallion
17

CHEF’S CARTE BLANCHE MENU
A curated seasonal 8-course journey
by Miles Pundsack-Poe
175

WINE PAIRINGS
5 Wines • 95
7 Wines • 125

A journey through Québec’s finest cheeses, showcasing textures from delicate and creamy to bold and aged.

SELECTION OF 3 LOCAL CHEESES

Buckwheat Honey
26

CARROT CAKE
Whipped Cream Cheese | Ginger | Candied Pecan
14

CHOCOLAT
64% Single Origin Ecuadorian Chocolate
14

SORBET & ICE CREAM
Daily Selection
12

APPLE CARAMEL CRUNCH
Dulce de leche | Tonka | Oats
18

TIRAMISU Limoncello
| Lady Fingers | Cacao For Two
24