DINNER MENU

STARTERS

SOUP OF THE DAY

7

Chef’s inspiration
MIXED GREEN SALAD

7

Fresh herb vinaigrette, pecorino shavings
HOME-MADE SALMON GRAVLAX

15

Garden vegetables, dill sour cream
CALAMARI CONFIT

15

Citrus-infused fennel, Kalamata olive crumb
HEIRLOOM TOMATOES

15

Quebec mozzarella, basil purée

WAGYU BEEF CARPACCIO

15

Pecorino shavings, black garlic aioli
SEA BASS ESCABECHE

15

Tangy vegetable salad, Greek yogurt
HAND-CUT SALMON TARTARE

15/29

Olive oil, lime, fresh cilantro, chives, fries or salad
HAND-CUT CLASSIC STEAK TARTARE

15/29

Fries or salad
FRENCH BAQUETTE

Upon request

* BREAD UPON REQUEST

MAINS

BEEF STRIPLOIN

35

Gratin dauphinois, grilled asparagus, Bearnaise sauce
LAMB SHOULDER

28

Dried fruits, tomato compote, grilled vegetables, chutney
SAFFRON POTATO FONDANT

28

Fish duo, bouillabaisse broth
MACKEREL FILETS

25

Pepper piperade, vegetable tian

TUNA STEAK À LA PROVENÇALE

28

Chickpea hummus
HERB-MARINATED BEEF BAVETTE

30

Seasonal vegetables and fries
GRILLED OCTOPUS

35

Spices, Niçoise-style garnish
PAPPARDELLE OF THE DAY

MP

Chef’s inspiration and seasonal products

* BREAD UPON REQUEST

SIDES

FRENCH FRIES

6
SMALL GREEN SALAD

6
SEASONAL VEGETABLES

8