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Table d’hôte
The menus
Beef cuts are served with a roasted pepper sauce, vegetables and a choice of Idaho potatoes, garlic confit purée or Yukon Gold fries.
Starter (included)
BEETROOT AND UNGAVA GIN SALMON GRAVLAX*
Wild ginger lobster and northern shrimp, mashed cauliflower, sea beans, fried capers
"GRILLED" CEASAR SALAD*
The classic reinvented
+2.00$
CRAB « CAKE »
Corn emulsion, candica tomato tartar, prawn size 16/20
Soup (included)
Main
BAVETTE AAA*
Vacuum-aged 35 days, served with foie gras butter sauce
6 oz
44.95
SALMON AND SHRIMP*
41.95Slow cooked Atlantic salmon, shrimp à la plancha, grilled green vegetables orzo, Kayak vermouth sauce aud Jerusalem artichoke, corn emulsion
QUEBEC RIBS COOKED IN BBQ SAUCE*
Half - 9 oz
41.95
Full rack - 18 oz
48.95
SALMON TARTARE, SHITAKE MUSHROOMS AND PISTACHIO*
43.95Avocado pulp, black sesame, homemade fries
QUEBEC VEAL CHOP*
43.95Parmesan and bacon crust, red wine sauce
BOSTON PRIME
Vacuum-aged 35 days
6 oz
45.95 *
9 oz
53.95
12 oz
60.95
BEEF TARTARE
48.95Boston, New York, Filet mignon AAA, horseradish, condiments, béarnaise sauce
"SURF & TURF" WITH SHRIMPS
Boston PRIME with 3 shrimps 16/20
6 oz
55.95
9 oz
64.95
FILET MIGNON AAA
Vacuum-aged 40 days, choice of starch, roasted black pepper sauce
6 oz
59.95
COWBOY AAA TO SHARE
75.95 / per personRib eye with bone in. Dry-aged for 55 days
71.95 / per person
KANSAS AAA TO SHARE
76.95 / per personStriploin with bone dry-aged for 65 days
4 giant shrimps 8/12
Sides for 2 people