TABLE D’HÔTE
Two Courses – CAD 55 / Three Courses – CAD 70
- Chef’s Choice SOUP OF THE MOMENT
- GREEN SALAD
- Red Oak, Frisée, Marcus Vinaigrette
- TOMATO SALAD
- Québec Heirloom Tomatoes, Basil, Watermelon, Local Macciocca Farm Mozzarella
- ALBACORE TUNA TATAKI
- Marcus Sauce, Shallot, Nori
- GRILLED OCTOPUS
- Endive Salad, Coriander Dressing
- + CAD 10
- GRILLED Atlantic SALMON
- Spinach, Yuzu Kosho, Broccolini and Agrumato Olive Oil
- CHICKEN KOPANISTI
- Marinated and Caramelized Chicken, Baby Gem Lettuce, Roasted Garlic, Fresh Herbs, Kopanisti, Chilli Oil
- Aubergine
- Sweet and Sour Sauce, Togarashi, Tomato, Québec Maple Syrup
- FILLET MIGNON
- with Fries or Salad
- + CAD 20
- SWEET BITES
- Served with coffee or tea
RAW BAR
- SEAFOOD TOWER
- Oysters, Cocktail Prawns, Snow Crab, Sashimi, Nordic Prawn Salad
- Half – CAD 160
- Full – CAD 220
- SASHIMI
- Tuna, Salmon, Kanpachi, Hamachi
- CAD 85
- ADD TORO for CAD 42
- BLUEFIN TUNA TARTARE
- Jalapeño, Capers, Tobiko
- CAD 36
- Atlantic SALMON TARTARE
- Fennel Salad, Mustard, Dill Oil
- CAD 33
- EAST COAST OYSTERS
- Mignonette, Lemon
- 6 – CAD 30
- 12 – CAD 55
- Prawn COCKTAIL
- Mosaïque Sauce, Lemon
- 3 – CAD 28
- 6 – CAD 52
STARTERS
- TOMATO SALAD
- Québec Heirloom Tomatoes, Basil, Watermelon, Maccioccia Farm Mozzarella
- CAD 28
- KOJI PORTOBELLO
- Caramelized Mushroom, Basil, Aji Amarillo, Coconut Cream
- CAD 27
- BURRATA & Courgette ESCABECHE
- Burrata, Courgette, Grilled Dandelion and Garlic Escabeche Dressing, Lemon Gel, Pickled Chilli, Focaccia
- CAD 30
- GRILLED OCTOPUS
- Endive Salad, Coriander Dressing
- CAD 33
Entrées
- PICADILLY
- Fresh Pasta, Lobster, Chilli
- CAD 48
- Aubergine
- Sweet and Sour Sauce, Togarashi, Tomato, Québec Maple Syrup
- CAD 28
- Canadian BLACK COD
- Sesame, Potato, Edamame
- CAD 54
- GRILLED Atlantic SALMON
- Spinach, Yuzu Kosho, Broccolini and Agrumato Olive Oil
- CAD 48
- CHICKEN KOPANISTI
- Marinated and Caramelized Chicken, Baby Gem Lettuce, Roasted Garlic, Fresh Herbs, Kopanisti, Chilli Oil
- CAD 42
- FILLET MIGNON
- with Maître d’Hôtel Butter, Fries or Salad
- CAD 82
- FRIED CHICKEN BURGER
- Sweet Potato, Kohlrabi, Jalapeño, Ranch
- CAD 33
- WAGYU BURGER
- Québec Tomato, Canadian Cheddar, Marble Sauce
- CAD 36
SIDES
- French FRIES
- CAD 9
- TRUFFLE FRIES
- CAD 16
- SEASONAL VEGETABLES
- CAD 14
- GREEN SALAD
- CAD 14
- TRUFFLE
- Market price
DESSERT OF THE MOMENT
Wine & bubbles by the glass
WHITE
- MUSCADET-SÈVRE ET MAINE SUR LIE, CHÉREAU-CARRÉ
- Vallée de la Loire, France
- CAD 18
- SAUVIGNON BLANC “ATTITUDE,” PASCAL JOLIVET
- Vallée de la Loire, France
- CAD 19
- PINOT GRIGIO, LUIGI RIGHETTI
- Veneto, Italy
- CAD 20
- CHARDONNAY, CHALK HILL
- Sonoma County, California, United States
- CAD 23
- CHABLIS “VIGNE DE LA REINE, ” CHÂTEAU DE MALIGNY
- Bourgogne, France
- CAD 32
- SANCERRE, DOMAINE HENRY NATTER
- Vallée de la Loire, France
- CAD 34
ROSÉ
- CÔTES-DE-PROVENCE, CHÂTEAU DE MIRAVAL
- Provence, France
- CAD 22
RED
- RIPASSO VALPOLICELLA SUPERIORE CLASSICO “CAMPOLIETI,” LUIGI RIGHETTI
- Veneto, Italy
- CAD 19
- “CLARENDELLE INSPIRÉ PAR HAUT BRION”
- Bordeaux, France
- CAD 23
- BOURGOGNE ROUGE “LES URSULINES,” J.C. BOISSET
- Bourgogne, France
- CAD 24
- BAROLO DOCG, BENI DI BATASIOLO
- CAD 29
- CHÂTEAUNEUF-DU-PAPE, DOMAINE DU VIEUX LAZARET
- Vallée du Rhone, France
- CAD 33
- BRUNELLO DI MONTALCINO “CASTELGIOCONDO” FRESCOBALDI
- Toscana, Italy
- CAD 39
BUBBLES
- PROSECCO SUPERIORE ”ASOLO FANO“
- Veneto, Italy
- CAD 19
- LAURENT PERRIER “LA CUVÉE BRUT”
- Reims, France
- CAD 49
- AYALA “ROSÉ MAJEUR”
- Reims, France
- CAD 49
- RUINART BRUT
- Montagne de Reims, France
- CAD 60
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Some of our dishes on the menu may contain nuts, seeds and other allergens; however, we are happy to discuss our menu with you and offer a meal, which will be free of particular allergen. Please ask to speak to one of our colleagues.