Menu
Appetizers
12
SOUP
Soup of the day
12
12
GREEN SALAD
Ginger vinaigrette
12
17
GREEK STYLE FETA FLAN
Tomatoes and cucumber salsa, kalamata crumble and pickled onions
17
16
CHARRED BROCOLI
Wafu sauce, roasted almonds, grilled peaches and citrus
16
16
FRIED CAULIFLOWER
Harissa tzatziki, cashews, pomegranate
16
26
BURRATA AND TOMATOES
Ancestrale Québec tomatoes, balsamic and basil pesto
26
20
HOMEMADE SMOKED SALMON
Asparagus rolls, hollandaise emulsion, lemon perles
20
18
FRIED CALAMARI
Spicy mayo and grilled lemon
18
24
LIMONCELLO FLAMBEED GRILLED SHRIMP
Zucchini and panzanella salad
24
23
LAMB ARANCINI
Tomatoes and oregano compote, black garlic sauce
23
20
COD FRITTERS
Citrus labneh, chorizo oil, grilled corn
20
25
BEEF CARPACCIO
Sun dried tomato pesto, pine nuts, parmesan, arugula
25
Mains
31
GRILLED ROMAINE CAESAR SALAD
Grilled spicy shrimp or crispy chicken
31
34
SALMON TARTAR
Classic with dill, salad, and fries
34
34
LE CARRÉ TUNA TARTARE
Ponzu, jalapeño and sesame, crispy Arborio rice cake, salad, and fries
34
31
COD FISH AND CHIPS
Dill coleslaw, tartar sauce
31
34
GRILLED SALMON A L'ORANGE
Burnt orange niçoise, fenil purée
34
38
GRILLED TUNA
Marinated in squid ink, grilled vegetables, hummus, saffron aioli
38
45
GRILLED MARINATED OCTOPUS
Tomato, corn and feta salad. Chorizo, potatoes, lemon vinaigrette
45
35
SWORDFISH TATAKI
Roasted capellini, tomato and pepper coulis, puttanesca salsa
35
39
SAFFRON RISOTTO AND SEARED SCALLOPS
Asparagus and kale
39
31
DUCK CONFIT FRESH PASTA
Peas, lemon, and thyme cream
31
31
SEARED GNOCCHI
Grilled vegetables, thyme and rosemary rosée sauce, and buffalo mozzarella
31
32
CHICKEN BALLOTINE
Stuffed with ricotta and basil, zucchini, yogurt and lemon emulsion
32
39
KAMOURASKA SPRING LAMB VARIATION
Carrot hummus, spring vegetables, thyme
39
32
WAGYU BEEF KEFTA BURGER
Akawi croquette, port caramelized onions, pickled vegetable salad, fries
32
41
GRILLED HANGER STEAK
Herb marinated, vegetables and fries
41
Desserts
23
FARMHOUSE CHEESE PLATTER
Caramelized nuts
23
15
CRISPY SUGAR SQUARES
Mixed nut coating, salted caramel and vanilla ice cream
15
15
CREAMY STRAWBERRY MASCARPONE
Berries, chocolat crumble and raspberry perles
15
15
LE CARRÉ LEMON PIE
Burnt meringue, short bread, exotic salsa
15
15
CREME BRULÉE
Grand Marnier
15
15
CHOCOLATE BROWNIES
Crème anglaise and ganache montée
15
Chef : Yann Blavier