OUR MENUS

Night Table d'Hôte

Summer menu

Appetizers

Soup of the day

Chef's seasonal salad

Caesar salad

	6.00

Albondigas (spanish-style beef meatballs)

	15.50

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

Crème brûlée of duck liver with fig chutney

	19.50

Fresh salmon gravlax

	19.50

1/2 dozen fresh oysters

	24.75

Burrata with cucumber and watermelon salad

	25.50

Main dishes

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

	28.50

Shrimp risotto with chorizo, tomatoes, and mascarpone

	32.00

Linguine with shrimps and chorizo, Portuguese style

	33.50

Tuna tataki served with a mango and strawberry salad

	34.50

Fresh salmon tartare (6oz)

	36.50

Wagyu beef tartare (6oz) with homemade fries

	42.50

Veal scallopini, Caprese style (tomatoes, bocconcini, basil pesto cream)

	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.)

Black Angus sirloin steak (12 oz) served with potatoes and seasonal vegetables

	55.00

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