Lunch
Appetizers
- Roasted bell pepper pie, smoked cashew cream, cherry tomato salad 15 vl
- Marinated trout, leek vinaigrette, celeriac salad, seaweed 17
- Crécy-style panna cotta, candied garlic sour cream, pickled carro 14
- Ham and Lufa Farms rapini leaves croquette, bechamel, radish salad 16
- Daily appetizer 16
Main courses
- Yogurt gnocchi, squash Mornay sauce and pumpkin seed pesto 24 v
- Carrot rösti, caramelized onion purée, sauteed oyster mushroom, and vegetable glaze 23 vl
- Braised beef cheek, creamy camelina sauce, Labrador tea-infused hulless oats and mushrooms, kimchi and sautéed red cabbage 26
- Turbot, straw potatoes and caramelized onions, served on grilled bread, tomato broth, herb salad 29
- Daily special 26
*1st bread service included. $2 per person for subsequent bread request.
Cheeses
- Choice of Quebec cheeses 6
- 3-cheese platter 17
Desserts
- Janette’s banana cake, vanilla ice cream, brown butter crémeux, caramelized bananas 11
- Verjuice curd pie with hazelnut praline crunch and amaretto chantilly cream 11
- Birthday cake, strawberry sorbet and apricot jam 11
Coffees and teas
- Filter coffee 3
- Camellia Sinensis tea or herbal tea 3
- Espresso 4
- Cappucino or café au lait 5
v: vegetarian
ve: vegan
- If you have a food allergy or food intolerance, please inform the maître d’hôtel or professor on duty before ordering.
- Most of the products used by the Restaurant de l’ITHQ are sourced from local suppliers based on product availability and seasonal production. Menus are subject to change without notice.
Evening
- Tuesday and Wednesday: 3-course table d’hôte menu starting at $62
- Thursday to Saturday: À la carte menu
- Available at all times: Tasting menu at $89 (5-course menu crafted based on fresh arrivals and seasonal inspiration) | Wine and food pairing +$57
À la carte menu
Appetizers
- Tuscan vegetable soup, navy beans, naked oats 17 vg
- Soft-boiled duck egg, watercress coulis, leeks, guanciale 19 v
- Sumac marinated Opercule Arctic char, celery, tangy elderberry caper cream 23
- Rabbit ballotine with gorria pepper and black olives, vegetable escabeche with mustard seeds 22
Main courses
- Roasted cauliflower with curry, beluga lentil “caviar”, ginger and verjus sauce 30 vg
- Homemade mushroom-filled pasta gratin, Bête-à-Séguin emulsion, parsley oil 40 v
- Catch of the day, like-risotto celeriac, cider sauce and grilled buckwheat 48
- Roasted Beaurivage pork, braised red cabbage, Anna potatoes, lingonberry and dried wild rose jus 45
1er service de pain offert. 2 $ par personne pour toute demande subséquente.
Cheeses
- Portion of Québec cheese 6
- Choice of 3 cheeses 17
Desserts
- Birthday cake, apricot jam, strawberry sorbet 13
- Janette’s banana cake, vanilla ice cream, brown butter crémeux, caramelized bananas 11
- Chocolate entremets, red fruit sorbet, cocoa crumble, coffee cake 13 vg
Coffe and tea
- Camellia Sinensis tea or herbal tea 3
- Espresso 4
- Cappuccino o caffè latte 5
v : vegetarien
vg : vegan
- If you have a food allergy or food intolerance, please inform the maître d’hôtel or professor on duty before ordering.
- Most of the products used by the Restaurant de l’ITHQ are sourced from local suppliers based on product availability and seasonal production. Menus are subject to change without notice.
Breakfast
Continental Breakfast
$26 per person
Hot
- Scrambled eggs
- Roast potatoes with herbs
- Sausages
- Bacon
Cold
- Assorted bread station (including Le Trou bagels)
- Black forest ham
- Smoked salmon
- Hard-boiled eggs
- Cereals
- Cheddar Île-aux-Grues
- Yogurt
- Fresh fruit
- Fourmi Bionique Granola, cereal and milk
- Homemade jam, cream cheese, maple syrup, honey
Unlimited filtered coffee
- In order to avoid any inconvenience and to facilitate our service, please inform us of any food allergies or intolerances at the time of booking. Please also advise your server before ordering as an extra precaution.
- Our menu is inspired from the seasons and adapts according to the novelties and products from our local partners. For these reasons, our menu is subject to change without notice.