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Night Table d'Hôte

Week of the 11th of May

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

Sautéed assortment of mushrooms from Serres 4 Saisons

	17.50

foie gras mousse and port reduction

1/2 dozen fresh oysters

	24.50

Grilled Catalan octopus

	29.50

romesco sauce, olives, and pearl onions

Main dishes

Ravioli stuffed with shrimp and lobster

	32.00

lobster bisque, tomatoes, and fresh basil

Confit duck leg with raisin sauce

	32.00

served with a seasonal mixed fruit salad

Milk-fed veal scaloppini, Tuscan style

	42.00

(artichoke hearts, sun-dried tomatoes, and fresh tarragon) served with herb-infused pasta

Braised beef cheek, cultivated mushroom sauce,

	45.00

served with mashed potato panade and seasonal vegetables

Fresh Gaspésie halibut fillet,

	52.00

creamy white wine sauce, sautéed edamame and spinach

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:	10:30am - 2:30pm; 5:00pm - 10:00pm