Menus
Menus
Since the Restaurant de l’ITHQ is a teaching restaurant, the service it offers, while always impeccable, could vary based on the presence of students in the kitchen or dining room. In order to respect its mandate, the Restaurant de l’ITHQ must create its menus based on current academic programs. This is why the menus can be changed without notice.
À la carte lunch menu
Monday to Friday
Appetizers
Housemade lamb rillettes, variations on carrots, caraway 13
Roasted root vegetable salad, chickpea purée, panisse croutons 11
Squash velouté, leek oil, puffed wild rice, sunflower seeds 12
Trout gravlax, kohlrabi and sea lettuce salad 15
Appetizer of the day 12
Main courses
Flatbread, cashew hummus, raw and cooked beets 19
Arctic char à la plancha, fennel three ways (sauerkraut, fondant and raw) 22
Braised meat, leeks with bacon, skillet Jerusalem artichokes, fondant carrots 23
Crispy spätzle with herbs, mushrooms, onion pickle, watercress emulsion 20
Daily special 25
Cheeses
Selection of Quebec cheeses 5
Desserts
Choice of desserts 6
Evening menu
Tuesday to Saturday
Gourmet tasting menu
$77
With food and wine pairing + $51
Amuse-bouche
1st appetizer
Des Bobines trout gravlax, fingerling potato salad, leaf lettuce, vinegar shallots, sea urchin rouille
2nd appetizer
Seared scallop, pickled Blanc de Gris oyster mushrooms, buckwheat-infused consommé, crispy tuile
3rd appetizer
Sautéed housemade cotechino, beluga lentils with fermented Brussels sprouts, mustard pickle
Main course
Roasted bone-in quail, thigh cromesquis, fine celeriac purée, leek fondant with juniper, haskap berry jus
Dessert
Tartlet with buffalo yogurt, sunflower seed praline, blackcurrant and flowers of the moment
Plant-based tasting menu
$71
With food and wine pairing + $51
Amuse-bouche
1st appetizer
Candied tomato, ginger-infused branch celery consommé, celery ribbons, coriander and mint, Gorria pepper oil
2nd appetizer
Plant-based seitan “saucisson”, beluga lentils with fermented Brussels sprouts, mustard pickle
3rd appetizer
Open raviolo with celeriac, Blanc de Gris oyster mushrooms, leeks cooked in miso, parsley and lovage foam
Main course
Gnocchi-style rice cakes, Savoy cabbage and squash kimchi, Cap-Tourmente hazelnuts
Dessert
Coconut and elderberry cookie, candied, compressed and fresh pears, cashew nut cream, almonds
À la carte
Appetizers
Des Bobines trout gravlax, fingerling potato salad, leaf lettuce, vinegar shallots, sea urchin rouille 24
Candied tomato, ginger-infused branch celery consommé, celery ribbons, coriander and mint, Gorria pepper oil 16
Sautéed housemade cotechino, beluga lentils with fermented Brussels sprouts, mustard pickle 17
Main courses
Roasted bone-in quail, thigh cromesquis, fine celeriac purée, leek fondant with juniper, haskap berry jus 34
Gnocchi-style rice cakes, Savoy cabbage and squash kimchi, Cap-Tourmente hazelnuts 29
Seared scallop, pickled Blanc de Gris oyster mushrooms, buckwheat-infused consommé, crispy tuile 37
Cheeses
Choice of Quebec cheeses 5
Desserts
Tartlet with buffalo yogurt, sunflower seed praline, blackcurrant and flowers of the moment 10
Coconut and elderberry cookie, candied, compressed and fresh pears, cashew nut cream, almonds 11
