À La Carte

Champagne, crème de cassis. The classic opening act.

Gin, Campari, sweet vermouth, orange peel. Stirred, not shaken.

Ricard served tableside with ice water and aniseed ritual.

Elderflower, dry sparkling wine, fresh mint, lemon — our house aperitif since 1987.

Quebec rye whisky, lemon, maple syrup, egg white, Angostura.

Sparkling apple cider from Cidrerie du Minot, Hemmingford, QC. 7% ABV.

Eight-hour caramelized onion broth, crouton, cave-aged Gruyère, finished under the broiler.

Hand-cut Quebec AAA sirloin, capers, shallot, cornichon, Dijon, Worcestershire, quail egg yolk. Served with grilled pain de campagne.

Six Burgundy snails, garlic-parsley butter, toasted baguette. A house staple since opening.

Roasted butternut squash cream, toasted pepitas, crème fraîche, chive oil. Seasonal.

Seared albacore tuna, haricots verts, Niçoise olives, boiled egg, tomato, anchovy, red onion, Dijon vinaigrette.

Pan-seared Quebec foie gras, brioche toast, apple-Calvados compote, Fleur de Sel.

PEI mussels, white wine, shallot, garlic, parsley butter. Served with grilled bread.

48-hour cured duck leg, slow-rendered in its own fat. Served with lentilles du Puy, lardons, and a rich roasting jus.

Quebec AAA beef tenderloin, green peppercorn cream sauce, pommes dauphine. Cooked to your preference.

Atlantic cod, PEI mussels, Quebec shrimp, clams in saffron-tomato broth. Served with rouille and grilled baguette.

Free-range Quebec chicken breast, fresh tarragon cream, gratin dauphinois. A simple dish done perfectly.

Roasted veal chop, morel mushroom jus, wilted spinach, roasted garlic purée.

Atlantic salmon fillet, shallot-white wine beurre blanc, haricots verts, boiled new potatoes.

Quebec wild mushrooms, Arborio rice, dry white wine, Parmigiano-Reggiano, fresh thyme, truffle oil.

Thinly sliced potato, crème fraîche, Gruyère, nutmeg. Baked until golden.

French green beans, cultured butter, fleur de sel, toasted almonds.

Double-fried frites, sea salt, house aioli. Our most requested side.

Wilted baby spinach, garlic, lemon butter.

Fried potato croquettes, light and crispy. A Pelletier classic.

Three Quebec cheeses selected by Louis, served with honeycomb, walnut bread, and fruit compote. Ask your server for today's selection.

A generous tour of five regional cheeses — soft, semi-firm, aged, and blue — with all accompaniments.

One cheese of your choice, served with bread and honey. Perfect alongside a digestif.

Madagascar vanilla custard, caramelized tableside with a blowtorch. Still the most-ordered dessert after 37 years.

Dark 72% Valrhona chocolate mousse, lightly whipped Chantilly cream, cacao nib tuile.

Upside-down caramelized apple tart, buttery puff pastry, served warm with crème fraîche and Calvados caramel.

Soft meringue floating on vanilla crème anglaise, praline, toasted almonds. A French bistro essential.

Three choux pastry puffs, vanilla ice cream, warm dark chocolate sauce, whipped cream.

Two scoops of house-made sorbet, seasonal fruit, fresh mint. Ask your server for today's flavours.

Two poached eggs, smoked Atlantic salmon, house brioche, classic hollandaise sauce, chive garnish.

Thin crêpes flambéed tableside with Grand Marnier and orange butter, candied orange zest, crème fraîche.

Crispy potato hash, caramelized onion, duck confit, Gruyère, topped with a soft fried egg.

Open-face sourdough, whipped ricotta, smoked salmon, capers, red onion, dill, lemon zest.

Selection of cured meats, seasonal Quebec cheeses, house mustard, cornichons, grilled pain de campagne, seasonal jam.

Classic French omelette, fine herbs, served with a simple green salad and frites.

Glass of Champagne or Crémant du Québec to accompany your meal.

The Canadian classic. Clamato, vodka, Worcestershire, Tabasco, celery salt, rim garnish.

Espresso from Café Saint-Henri, Montréal. Served with a house madeleine.