First service (1 choice)

• Chef’s salad with baby flowers from Les Jardiniers du Chef in Blainville
• Raviolis in peanut sauce +$6
• Tuna, salmon, hamachi sashimi with ponzu sauce +$12
• Imperial Rolls

Second service (1 choice)

• Deluxe sush platter – chef’s choice
• Black cod marinated in miso, soba noodles and salad

Third service (1 choice)

• Chocolate Martinucci gelato
• Lemon Martinucci gelato

First service (1 choice)

• Soup of the day
• Lévêque’s “rillettes”, fine herb crouton

Second service (1 choice)

• Rabbit and prune pie
• Snails puff pastry with a creamy Chablis sauce
• Québec poultry liver mousse, brioche, onion jam
• Black and white pudding pie, caramelized apples, green pepper sauce
• Royal salmon, saffron sauce

Third service (1 choice)

• Lévêque’s “Trou Normand “

Fourth service (1 choice)

• Veal stew, creamy white sauce with mushrooms
• Calf liver with raspberry vinegar
• My lord Cassoulet
• Salmon cutlet, white butter sauce
• Beef or salmon tartare

Fifth service (1 choice)

• Key lime pie
• Iced nougat with Chartreuse
• Floating island, pistachio English cream
• Creme brulee, bourbon vanilla flavor
• Lévêque’ profitéroles, 3 flavours

First service  (1 choice)

• Grilled zucchini, arugula pesto, whipped ricotta, homemade focaccia
• Bone marrow, bourgots, parsley, red wine sauce

Second service (1 choice)

• Guinea fowl stuffed with mushrooms, carrots, Brussels sprouts, fresh truffles, foie gras sauce
• Gaspesian Arctic char, cauliflower, green beans, almond butter

Third service (1 choice)

• Leméac French toast
• Double chocolate, buckwheat and blackcurrant cake

First service (1 choice)

• King Eringe mushroom noodles, fried quail egg, yuzu sashimi broth
• Quebec Maguro tuna lightly fried tempura style, topped with tuna tartare, fried peas and a teriyaki mayonnaise glaze

Second service (1 choice)

• Assortment of nigiri, sashimi and maki
• Land and sea: tempur prawns and flank steak

Third service (1 choice)

• Cookie, caramelized apple, crème brulée, yuzu, passion fruit, caramel
• Chef’s special dessert

First service (1 choice)

• Burrata, organic tomatoes, truffle oil, focaccia crumble
• Beet salad, whipped ricotta, arugula, pistachio, citrus vinaigrette
• Organic ground veal and pork polpettes, tomato sauce, parmesan

Second service (1 choice)

• Gnocchi di ricotta, Italian plum tomatoes, parmesan, basil
• Ravioli Fiorellino, squash and burrata stuffed ravioli, butter and sage sauce, hazelnuts, parmesan
• Rigatoni Bolognese, bolognese sauce, parmesan, basil
• Pizza Rossa Bianco, tomato sauce, basil, stracciatella, olive oil, oregano
• Pizza Tartufata, fior di latte, wild Québec mushrooms, truffle paste, parmesan

Third service (1 choice)

• Pizza nutella e ricotta
• Cannoli e baci
• Tiramisu Fiorellino

Suggested wine pairing for each dish (+15$/dish)

First service (1 choice)

• Tom Yum soup, shrimps with Québec mushrooms
• Tom Kha soup, vegetables and Québec mushrooms

Second service (1 choice)

• Grilled chicken skewer with satay sauce
• Crispy fried zucchini and enoki mushroom tempura

Third service (1 choice)

• Braised beef Panaeng, red curry sauce
• Chu Chee fried egg tofu

Fourth service (1 choice)

• Pad Kra Pao wagyu beef from Québec
• Kra Pao tofu and Québec mushrooms

Chef : Pamika Sukla

First service (1 choice)

• Lobster bisque
• Arugula salad, parmesan shavings, black olive tapenade

Second service (1 choice)

• Marinara linguini and shrimp
• Veal chop, roasted garlic mashed potatoes, vegetables of the day

Third service (1 choice)

• Homemade tiramisu
• Ricotta cannoli

Chef : Lahcen Chahboun

First service (1 choice)

• Trout gravlax with crispy fennel, citrus, smoked cream
• Butternut squash, duck confit and wild mushroom siphon
• Foie gras terrine, apricot texture variations, toasted bread (+$15)

Second service (1 choice)

• Guinea fowl supreme, parsnip purée, maitaké, yellow wine sauce
• Roasted scallops, snow crab and corn risotto, shellfish emulsion
• Wagyu beef, Nantes carrots, Roscoff onions, truffle jus (+$20)

Third service (1 choice)

• Caramel panna cotta, candied apples, speculoos, vanilla ice cream
• Chocolate, chocolate and more chocolate
• Québec cheese plate (+$15)

Chef : Olivier de Montigny

First service (1 choice)

• Chef’s salad with baby flowers from Les Jardiniers du Chef in Blainville
• Raviolis in peanut sauce +$6
• Tuna, salmon, hamachi sashimi with ponzu sauce +$12
• Imperial Rolls

Second service (1 choice)

• Deluxe sush platter – chef’s choice
• Black cod marinated in miso, soba noodles and salad

Third service (1 choice)

• Chocolate Martinucci gelato
• Lemon Martinucci gelato

First service (1 choice)

• Soup of the day
• Lévêque’s “rillettes”, fine herb crouton

Second service (1 choice)

• Rabbit and prune pie
• Snails puff pastry with a creamy Chablis sauce
• Québec poultry liver mousse, brioche, onion jam
• Black and white pudding pie, caramelized apples, green pepper sauce
• Royal salmon, saffron sauce

Third service (1 choice)

• Lévêque’s “Trou Normand “

Fourth service (1 choice)

• Veal stew, creamy white sauce with mushrooms
• Calf liver with raspberry vinegar
• My lord Cassoulet
• Salmon cutlet, white butter sauce
• Beef or salmon tartare

Fifth service (1 choice)

• Key lime pie
• Iced nougat with Chartreuse
• Floating island, pistachio English cream
• Creme brulee, bourbon vanilla flavor
• Lévêque’ profitéroles, 3 flavours

First service  (1 choice)

• Grilled zucchini, arugula pesto, whipped ricotta, homemade focaccia
• Bone marrow, bourgots, parsley, red wine sauce

Second service (1 choice)

• Guinea fowl stuffed with mushrooms, carrots, Brussels sprouts, fresh truffles, foie gras sauce
• Gaspesian Arctic char, cauliflower, green beans, almond butter

Third service (1 choice)

• Leméac French toast
• Double chocolate, buckwheat and blackcurrant cake

First service (1 choice)

• King Eringe mushroom noodles, fried quail egg, yuzu sashimi broth
• Quebec Maguro tuna lightly fried tempura style, topped with tuna tartare, fried peas and a teriyaki mayonnaise glaze

Second service (1 choice)

• Assortment of nigiri, sashimi and maki
• Land and sea: tempur prawns and flank steak

Third service (1 choice)

• Cookie, caramelized apple, crème brulée, yuzu, passion fruit, caramel
• Chef’s special dessert

First service (1 choice)

• Burrata, organic tomatoes, truffle oil, focaccia crumble
• Beet salad, whipped ricotta, arugula, pistachio, citrus vinaigrette
• Organic ground veal and pork polpettes, tomato sauce, parmesan

Second service (1 choice)

• Gnocchi di ricotta, Italian plum tomatoes, parmesan, basil
• Ravioli Fiorellino, squash and burrata stuffed ravioli, butter and sage sauce, hazelnuts, parmesan
• Rigatoni Bolognese, bolognese sauce, parmesan, basil
• Pizza Rossa Bianco, tomato sauce, basil, stracciatella, olive oil, oregano
• Pizza Tartufata, fior di latte, wild Québec mushrooms, truffle paste, parmesan

Third service (1 choice)

• Pizza nutella e ricotta
• Cannoli e baci
• Tiramisu Fiorellino

Suggested wine pairing for each dish (+15$/dish)

First service (1 choice)

• Tom Yum soup, shrimps with Québec mushrooms
• Tom Kha soup, vegetables and Québec mushrooms

Second service (1 choice)

• Grilled chicken skewer with satay sauce
• Crispy fried zucchini and enoki mushroom tempura

Third service (1 choice)

• Braised beef Panaeng, red curry sauce
• Chu Chee fried egg tofu

Fourth service (1 choice)

• Pad Kra Pao wagyu beef from Québec
• Kra Pao tofu and Québec mushrooms

Chef : Pamika Sukla

First service (1 choice)

• Lobster bisque
• Arugula salad, parmesan shavings, black olive tapenade

Second service (1 choice)

• Marinara linguini and shrimp
• Veal chop, roasted garlic mashed potatoes, vegetables of the day

Third service (1 choice)

• Homemade tiramisu
• Ricotta cannoli

Chef : Lahcen Chahboun

First service (1 choice)

• Trout gravlax with crispy fennel, citrus, smoked cream
• Butternut squash, duck confit and wild mushroom siphon
• Foie gras terrine, apricot texture variations, toasted bread (+$15)

Second service (1 choice)

• Guinea fowl supreme, parsnip purée, maitaké, yellow wine sauce
• Roasted scallops, snow crab and corn risotto, shellfish emulsion
• Wagyu beef, Nantes carrots, Roscoff onions, truffle jus (+$20)

Third service (1 choice)

• Caramel panna cotta, candied apples, speculoos, vanilla ice cream
• Chocolate, chocolate and more chocolate
• Québec cheese plate (+$15)

Chef : Olivier de Montigny