Lunch Menu

Salad: mesclum salad, roe cabbage, fried capers, apple and black figue vinaigrette

Lime sweet and sour sauce

Wild ginger lobster, mashed cauliflower, sea beans, fried capers

Wild ginger lobster, mashed cauliflower, sea beans, fried capers

Trésor du Large, Île-de-la-Madeleine, mignonette sauce

Creamy purée, green peas, vegetables, roasted black pepper sauce

Lobster from Gaspésie, northern shrimps, romaine, kale, asparagus, valentines radish, creamy dressing

Aragula, mini-kale, crips vegetables, King eryngii marinated mushrooms, miso and lime dressing, soy caramel, sesame, almonds

Vacuum-aged 45 days, mashed Yukon Gold potatoes, vegetables, bordelaise sauce with prosciutto

Vacuum-aged 35 days, Yukon Gold fries, vegetables, roasted black pepper sauce

Sliced prime rib beef, grilled bacon, fried shallots, Portobello mushrooms, béarnaise mayonnaise, Yukon Gold fries

Creamy lobster risotto from Gaspésie, butternut squash and portobella, cooking juice

Atlantic slow cooking pavé, shrimp à la plancha, grilled green vegetables orzo, Kayak vermouth sauce and Jerusalem artichoke, corn emulsion

Roasted halibut, greek yogurt vegetables salad, herbed mashed avocade, Chimichurri sauce & crab cake, lobster and shrimps

Tomato virgin oil, leek and lemon, smoked tomato sauce, seared green vegetables

Organic aragula, parmesan emulsion, lemon confit, fried capers, tomato, melon radish

Boston, New York, Filet mignon AAA, horseradish, condiments, béarnaise sauce, homemade parmesan salad and dressing, Yukon Gold fries

Avocado pulp, black sesame, salad with shallots and red wine dressing, homemade fries

Un café Barista accompagné de trois bouchées sucrées