Restaurant Gustave | Menu du soir

SOUP OF THE DAY

9
MIXED BABY GREENS AND MICRO ARUGULA SHOOTS

9

Herb vinaigrette, Pecorino shavings.
SMOKED MACKEREL RILLETTES

10

Capers, Meyer lemon confit, olive crumble.
IN-HOUSE SMOKED SALMON

17

Gremolata, avocado labneh yogurt.
SAUTÉED JUMBO SCALLOPS

18

Mini marinated scallops, chorizo, pearl barley tabbouleh.
CALAMARI CONFIT IN OLIVE OIL

15

Citrus, fennel, roasted pistachio crisp.
GRILLED HALLOUMI, MANGO SAUCE VIERGE

15

Fresh mint, baby arugula.

GRILLED OYSTER MUSHROOMS SAUTÉED WITH PARSLEY

15

Warm gravy vinaigrette, pecorino and other mushrooms.
ZUCCHINI TARTARE SPICED WITH ESPELETTE PEPPER

12

Crisp goat cheese.
GNOCCHI SAUTÉED WITH ESCARGOTS AND VEAL JUS

15

Smoked gorgonzola, cream, thyme, garlic.
BEEF CARPACCIO, BASIL AIOLI

15

Parmesan, crispy clams and garnishes.
HOUSE-MADE CHARCUTERIE BOARD

20

Focaccia croutons.
GRILLED OCTOPUS, OLIVE CRUMBLE, KALAMATA OIL

19

Other flavors of the Mediterranean.

MIXED GREENS SALAD WITH PANCETTA LARDONS

21

Chorizo, soft poach egg, focaccia croutons.
PASTA WITH HOUSE-MADE CHARCUTERIE LARDONS

22

Citrus beurre blanc, mint, green peas, poached egg.
LINGUINE WITH CALAMARI CONFIT

24

Tomato compote, garlic, fine herbs and white wine.
SALMON TARTARE, FRESH AND IN-HOUSE SMOKED SALMON, HAND-CUT

28

Gremolata, infused oils.
TUNA TARTARE WITH OLIVES, LEMON CONFIT

28

Classic garnishes, house smoked.
GRILLED SWORDFISH

32

Salsa verde, kalamata olive oil and lemon aioli.
MONKFISH TENDERLOIN WRAPPED IN CURE HAM, SMOKED TOMATO COULIS

30

Fried capers, sauteed croutons, paella-garnished rice.
GRILLED OCTOPUS WITH ISRAELI COUSCOUS

33

Squid ink and saffron, lemon and herb butter.

GRILLED ATLANTIC SALMON

29

Gaspacho style salsa, Quebec beluga lentils and sautéed oyster mushrooms.
SAUTÉED DUCK BREAST

32

Reduced sangria and duck jus, dried citrus.
LAMB CHOPS WITH HONEY, LAMB SHOULDER CONFIT

33

Eggplant caviar, mint sauce, garlic cromesqui.
GRILLED BEEF FLANK STEAK "GUSTAVE STYLE"

32

Served with fries.
GRILLED AND ROASTED BEEF TENDERLOIN, SAUCE VIERGE

39

Olives and chorizo.
FARMER’S PORK RIBS, MELTED MOZZARELLA

28

Warm gravy vinaigrette, truffle peach, smashed baby potatoes.
CATCH OF THE DAY

MP

* BREAD UPON REQUEST

QUEBEC STRAWBERRY WITH LEMON CONFIT, PEPPER AND RED FRUIT COMPOTE

14

Strawberry and basil sorbet.
CRISP PRALINE

15

Dacquoise, creamy hazelnut chocolate, peanut crumble.
SUGAR PIE REVERSED AND REVISITED

14

Dolce de leche Chantilly cream, vanilla ice cream.
THE TROPEZIENNE, PROFITEROLE STYLE

14

Parisian brioche, vanilla ice cream and white chocolate coulis with rosemary.

CREAMY COFFEE AND LEMON

13

Crispy espresso sponge taffy, jelly and iced lemon.
ASSORTED SORBET PLATTER

12
CRÈME BRÛLEE WITH HONEY AND LEMON THYME

12
QUEBEC CHEESE PLATTER

15

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