Our Menu


  • Green pea velouté and a salad of Heirloom cherry tomatoes from M. Legault    7
  • Celeriac in a salt crust, bear’s garlic, almond milk and black truffle     8
  • Escargots with garlic cream and mushrooms under a crust of puff pastry     9
  • Calamari two ways, Romesco sauce, pickled bell pepper and cucumber    10
  • Spicy steak tartare with home-made potato chips, balsamic vinegar     10/18
  • Wild boar mini-burgers, pickles and a spicy home-made mayonnaise     11
  • Veal and Ras-El-Hanout raviolis, caramelized apple and roasted pistachio    12
  • Québec Wagyu baby beef tartare, organic sunflower oil and five quality peppercorn    15
  • Duck foie gras as per kitchen inspiration    19

Our Signature Black Pudding

  • Black pudding, chocolate, caramelized banana with candied garlic purée (appetizer)    9
  • Artisan black pudding, roasted beet and potato purée with cheddar (entrée)    18
  • Surf & Turf of U-10 scallop and black pudding, vanilla and basil beurre blanc (entrée)    25

Main dishes

  • Wild mushroom raviolis, Xérès wine sauce and Parmigiano Reggiano    17
  • Home-made fish and chips, lime sour cream and pickled fennel    19
  • Smoked organic pork shoulder, cucumber, King oyster mushroom and dashi     22
  • Waterzooï of Guinea Hen and sea snail, Jerusalem artichoke and bear’s garlic     23
  • Pacific wild halibut, quinoa salad, pear and Espelette purée, beet vinaigrette     24
  • Milk-fed veal spider steak, Pont-Neuf fries, dill yogurt and mustard sauce    24
  • Duo of prawns and pork belly with maple, citrus marinade and roasted carrot    27
  • Piece of Québec Wagyu baby beef, black truffle barley stew and fresh vegetable     29

*** Ask your server about our home-made desserts