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, mashed cauliflower, sea beans, fried capers
ARGENTINA SHRIMPS FRITTERS*
Fritters, smoked tomato sauce, niçoise, marinated vegetables
1608 DE CHARLEVOIX RACLETTE*
Fingerling potatoes, shredded beef, fennel, smoked paprika
Soup (included)
Main
BAVETTE AAA*
Vacuum-aged 35 days, served with foie gras butter sauce
BEEF TARTARE
47.95Boston, New York, Filet mignon AAA, horseradish, condiments, béarnaise sauce
QUEBEC RIBS COOKED IN BBQ SAUCE*
"SURF & TURF" WITH SHRIMPS
Boston PRIME with 3 shrimps 16/20
SALMON AND SHRIMP*
41.95Slow cooked Atlantic salmon, shrimp à la plancha, grilled green vegetables orzo, Kayak vermouth sauce aud Jerusalem artichoke, corn emulsion
FILET MIGNON AAA
Vacuum-aged 40 days, choice of starch, roasted black pepper sauce
BOSTON PRIME
Vacuum-aged 35 days
KANSAS AAA TO SHARE
71.95 / per personStriploin with bone dry-aged for 65 days
NAGANO TOMAHAWK PORK*
44.95Marinated pork chop with bone, parmesan and bacon crust, cooking juice
COWBOY AAA TO SHARE
71.95 / per personRib eye with bone in. Dry-aged for 55 days
SALMON TARTARE, SHITAKE MUSHROOMS AND PISTACHIO*
43.95Avocado pulp, black sesame, homemade fries