East Coast oysters
GF$28
Mignonette, lemon, seaweed. Half dozen or dozen.
Muscadet Sèvre-et-Maine
Briny, razor-sharp acidity — the classic Atlantic pairing.
La carte
Menus
A working brasserie carte. Prices in Canadian dollars, taxes extra. Wines below are by the glass; the bottle list is presented at table.
Marks: Vegetarian · Vegan · Gluten-free · Contains nuts
Carte of 3 September 2026
From the ice
Scallops mignonette
GF$29
Thinly sliced Magdalen Islands scallops, crunchy vegetables, passionfruit coulis, citrus vinaigrette.
Chablis Premier Cru
Cool-climate Chardonnay lifts the passionfruit without gilding it.
Beef tartare
$27
Hand-cut, quail yolk, capers, chives, straw potatoes.
Beaujolais Cru — Morgon
Gamay's crunch and graphite stand up to the yolk and caper.
Salmon tartare
$26
Citrus-cured, pickled shallot, dill oil, rye tuile.
To begin
Duck foie gras
$34
Rougié, Montérégie. Toasted brioche, fig, gold leaf.
Sauternes
Botrytis and fig — the old conversation, still the right one.
Soupe à l'oignon gratinée
$18
Comté crust, beef broth, day-old pain de campagne.
Escargots de Bourgogne
$22
Garlic-herb butter, parsley, warm ficelle.
Roasted beets, chèvre, hazelnut
VNGF$19
Lanaudière beets, aged goat cheese, hazelnut praline, sherry vinaigrette.
The grill & the pan
Filet mignon Rossini
$68
Tenderloin, seared duck foie gras, straw potatoes, truffled beef sauce.
Pommard Premier Cru
Burgundian structure for the truffle and the foie — not a cabernet shouting match.
Entrecôte, frites
$54
Herb butter, straw-cut frites, watercress. The brasserie eternal.
Saint-Julien
Left-bank cedar and cassis, cut by the herb butter.
Arctic char
GF$46
Crisp skin, beurre blanc, seasonal vegetables from Saint-Thomas.
Sancerre
Flint and citrus against the beurre blanc.
Magret de canard
$48
Cherry gastrique, confit shallot, sarladaise potatoes.
Sole meunière
GF$44
Brown butter, lemon, capers, parsley. The old discipline.
Coq au vin
$42
Bourgueil-braised, lardons, pearl onion, buttered noodles.
Magdalen Islands lobster
GFMP
Beurre blanc, herbs, new potatoes. Market availability.
Wild mushroom vol-au-vent
V$36
Puff pastry, Madeira cream, thyme, chestnut mushroom.
To finish
Crème brûlée
VGF$14
Madagascar vanilla, glass-thin caramel.
Pavlova
VGF$16
Crisp meringue, cream, passionfruit, berries.
Tarte Tatin
V$15
Caramelised apple, crème fraîche.
Chocolate mousse
VGF$14
Valrhona, fleur de sel, olive oil.
Cheese plate
VN$22
Three Quebec and French cheeses, honeycomb, walnut bread.
On the pass this season
- Magdalen IslandsScallops, lobster
- LanaudièreBeets, market vegetables
- Saint-ThomasSeasonal vegetables for the char
- Rougié, MontérégieDuck foie gras
- East CoastOysters on ice
- Quebec dairiesChèvre, the cheese plate
Kitchen marks
Marks are a guide, not a guarantee. The pass handles shared equipment. Speak to the maître d' when you book — not at the table if the allergy is severe.
| Dish | Gluten | Dairy | Egg | Nuts | Shellfish |
|---|---|---|---|---|---|
| East Coast oysters | — | — | — | — | yes |
| Scallops mignonette | — | — | — | — | yes |
| Beef tartare | yes | — | yes | — | — |
| Duck foie gras | yes | yes | — | — | — |
| Onion soup | yes | yes | — | — | — |
| Filet Rossini | — | yes | — | — | — |
| Arctic char | — | yes | — | — | — |
| Mushroom vol-au-vent | yes | yes | — | — | — |
| Crème brûlée | — | yes | yes | — | — |
| Pavlova | — | yes | yes | — | — |
| Cheese plate | yes | yes | — | yes | — |