OUR MENUS

Night Table d'Hôte

Week of the 28th of April

Appetizers

Soup of the day

Chef's seasonal salad

Caesar salad

	7.00

Endive salad, radicchio, Granny Smith apples, roasted Grenoble walnuts, blue cheese honey dressing

	7.00

Homemade bruschetta

	11.00

Seafood Puff Pastry (shrimp, mini scallops, and mussels)

	16.00

Pan-fried Saganaki cheese

	16.00

Prosciutto di Parma served with fruits and fig chutney

	19.00

1/2 dozen fresh oysters

	24.75

Burrata with a medley of cucumber and watermelon

	25.50

Main dishes

Fresh salad with Matane shrimp and gravlax (with strawberries, mangoes, avocados)

	28.50

Penne with green peas and smoked ham, served in a creamy sauce

	29.00

Linguine with shrimps and chorizo, Portuguese style

	33.50

Tuna tataki served with a mango and strawberry salad

	34.50

Alaska cod fillet

	35.00

served on fettuccine of zucchinis, creamy fish sauce with clams

Fresh salmon tartare (6oz)

	36.50

Black Angus flank steak, mustard sauce with beef stock, and homemade fries

	39.00

Wagyu beef tartare (6oz) with homemade fries

	42.50

Fresh milk-fed veal scaloppini with sun-dried tomatoes and shavings of goat cheese

	42.50

served with herb pasta

Black cod fillet

	45.00

fish broth with lemongrass, hoisin, roasted fennel, and fried leeks

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 50$ per person is required for the use of private lounges.
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