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Night Table d'Hôte

Week of the 19th of January

Appetizers

Soup of the day

Chef's seasonal salad

Caesar salad

	7.00

Roasted red and yellow beets

	12.00

arugula, celery root, shaved goat cheese and citrus vinaigrette

1/2 dozen fresh oysters

	24.75

Burrata with two tomatoes, shakshouka of roasted tomatoes, heirloom tomatoes

	25.50

finished with fresh basil and a balsamic reduction

Grilled Catalan octopus

	29.50

romesco sauce, olives, and pearl onions

Main dishes

Porcini-stuffed panzerotti

	44.00

shredded confit duck with its jus, oyster mushrooms and yellow russula

Fresh halibut filet

	45.00

yuzu and sesame sauce, parsnip purée, and edamame with spinach

Fresh milk-fed veal scallopini, with pesto and roasted cherry tomatoes

	46.00

served with pasta in tomato sauce

Brome Lake duck breast with seasonal berries

	46.75

parsnip purée and kale with bacon

Braised beef cheek, butternut squash purée, and roasted cauliflower

	48.00

Whole fresh fish, Mediterranean style (grilled or fried) 600-800g

	53.00

(depending on arrivals: sea bass, striped bass etc.)

The private rooms are available, free of charge by reservation only.
A minimum billing of 55$ per person is required for the use of private rooms.
After 5pm, tip will be added for all groups of 10 people and more

* Menu items and prices are subject to change without notice and are displayed for informational purposes only.

Monday - Thursday:	11:00am - 10:00pm
Friday:	11:00am - 11:00pm
Saturday:	5:00pm - 11:00pm
Sunday:	5:00pm - 10:00pm