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.

Each of the following links will take you to a different content.

Hot and cold buffet

Available every day - $21 per person

Hot :
Scrambled eggs
Vegetable side
La Queue de Cochon sausages

Cold :
Assorted bread station (including St-Viateur bagels)
Ham
Smoked salmon
Cheddar Île-aux-Grues
Cretons
Yogurt
Fresh fruit
Fourmi Bionique Granola, cereal and milk
Homemade jam, cream cheese, maple syrup, honey

Unlimited filtered coffee

When our students are in the kitchen, the hot and cold buffet is replaced with a continental buffet and à la carte menu. For more information about the school calendar, contact us at 514-282-5155.

Taxes and service extra. Prices and menus are subject to change without notice.
The Restaurant de l’ITHQ buys primarily from local suppliers, depending on product availability and seasonal production. 

 

Daily menu

Appetizer and main course $23
Appetizer, main course and dessert $27

À la carte menu

Appetizers
House smoked mackerel, Passion potato salad, young juniper berries, sour cream $12
Roasted squash salad, Quebec mozzarella di bufala, pickled mustard seeds $12
Chicken liver mousse, crab apple, hazelnut crumble, brioche $11
Green salad, confit shallot vinaigrette $7
Cauliflower soup, seaweed from Gaspésie, marinated Blanc de gris oyster mushrooms $9
Daily special $10

Main courses
Pan-seared des Bobines trout, carrots, Massawippi miso, carrot top, kale and hemp pesto $18
Wild mushroom tartine, œuf parfait, homemade ricotta, Louis d’Or shavings, fried shallot $18
Pressed organic beef with nori seaweed, parsnip purée, roasted red cabbage, potatoes $19
Salad of white beets from Gardiens de Semences, duck breast, spinach, corn purée with Gorria pepper $18
Braised beans, Jerusalem artichoke, squash, roasted tomatoes, fermented radish, pumpkin seeds $17
Daily special $17

Cheeses
Your choice of Québec cheese $5

Desserts
Choice of desserts $5 - $6

 

Book now

To book a group of 10 people and more, write to us at restaurant@ithq.qc.ca or call 514 282-5155.

Taxes and service extra. Prices and menus are subject to change without notice.
The Restaurant de l’ITHQ purchases primarily from local suppliers, depending on product availability and seasonal production.

Table d’hôte (Tuesdays and Wednesdays)

Three-course menu $37 / $41

Tasting menu (Thursday to Saturday)

Five-course menu $63
With food and wine pairing + $42

À la carte menu

Appetizers
Smoked duck breast, salt-baked celeriac, pickled cranberries and camelina seeds $17
Roasted butternut squash, crunch-crunch, buttermilk and dill $14
Mushroom dashi, king oyster mushrooms, green onions and apple surette $12
Snow crab, fermented turnip, apple, cabbage and sumac $19
Buckwheat, confit tomatoes, Brussels sprouts, pickled onions and hazelnuts $13

Main courses
Veal tartare, ox-eye daisy capers, pickled spruce tips, egg yolk purée and fried bread $31
Guinea fowl breast and thigh, spaghetti squash, Jerusalem artichoke and mushrooms $30
Pan-seared walleye, popcorn velouté, grilled corn, kohlrabi and mustard greens $29
Sunflower seeds, roasted carrots in escabeche, carrot butter and ice plant $24
Smoked porcelet shoulder, blood pudding purée, grilled cucumber in vinaigrette and scallop chips $29

Cheeses
Selection of Quebec cheeses $5

Desserts
Opalys crémeux, confit fennel, chlorophyll sorbet $10
Brioche, red berries, rhubarb, light maple cream $11
Frozen Cahoha chocolate Parfait, summer honey, sunflower seed $12

Book now

To book a group of 10 people and more, write to us at restaurant@ithq.qc.ca or call 514 282-5155.

Taxes and service extra. Prices and menus are subject to change without notice.
The Restaurant de l'ITHQ purchases primarily from local suppliers, depending on product availability and seasonal production.