Menu

Appetizers

​

 

Oignon soup au gratin – 17  

Onion soup with St. Patrick red beer, Gruyère cheese fondant and homemade croutons.

 

Fried calamari – 19

Arrabiatta and americana sauces (gluten free).

 

Warm goat cheese salad – 19

Goat's cheese croutons, apples, praline pecans, house vinaigrette, balsamic reduction.

 

Chicken liver mousse with figs and port – 18  

Served with port jelly, pistachio, onion jam and homemade crustinis.

​

 

​

 

Main courses

​

 

Beef tartare – 36

Classic seasoning, homemade croutons, green salad, fries and homemade mayo.

​

Risotto with mushrooms and duck confit – 38

Duck leg confit served on a creamy risotto with mushrooms, parmesan, white wine and arugula.

Vegetarian option: without duck confit – 30

 

Mahi Mahi fillet – 38

Served with a lobster and scallop sauce, mashed potatoes with confit garlic, sun-dried tomato pesto and vegetables.

 

AAA Angus beef flank steak 6 oz – 39

Pepper sauce, served with gratin dauphinois and grilled vegetables.

​

 

Desserts

 

Mi-cuit au chocolat (fondant) – 13 

Served with vanilla ice cream.

 

Pecan tartelette – 15

Served with vanilla ice cream.

 

Baba au rhum – 15

Served with vanilla custard. (nuts)

​

 

 

 

Coffee

 

Cappuccino – 5

 

Espresso – 4

 

Double espresso / allongé – 5

 

Dessert coffee (with alcohol) – 14

 

Tea / herbal tea – 3

​