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.
Lunch menu
Monday to Friday
Daily menu: 3-course menu at $29 per person
With wine pairing: + $16
À la carte menu
Appetizers
Cold asparagus soup, radish, cucumber, Gorria pepper, buckwheat tuile 10
Smoked duck breast, sour cream with ceps, pickled cipollini, mustard seeds, mizuna 12
Chicken liver mousse, rhubarb, strawberries, celery, grilled brioche 11
Carrot and camelina churros, mint silken tofu, greens, roasted seeds 9
Daily special 11
Main courses
Nordic shrimp salad, cucumber, endive, fennel, radish, potatoes, sea lettuce, savory aioli 18
Root vegetable rösti, organic Quebec beluga lentils, tomato confit, pickled mushrooms, herb emulsion 17
Highland beef flank steak, chimichurri, straw potatoes, market vegetables 21
Roasted turbot fillet, asparagus, naked oat tabbouleh, roasted pepper coulis, sauce vierge 19
Daily special 18
Dessert of the day
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.
Evening menu
Tuesday to Saturday evenings
Tasting menu prepared by the chef Pascale Beirouti and the restaurant team.
Gourmet menu: 6 courses at $72 per person
Plant-based menu: 6 courses at $65 per person
With wine pairing: + $49
Gourmet menu
Amuse-bouche
Smoked duck breast, lichen, pine
Chicken liver mousse, cracker, fennel confit, pollen
1st appetizer
Scallop tataki, herb vinaigrette, corn, hazelnut financier, sea parsley, watercress
2nd appetizer
Saffron-infused zucchini blossom, eggplant, bread tuile, green pea salad
Main course
Guinea fowl breast from Besnier farm, sweet gale sauce, spinach, Quebec mushrooms, garlic scapes, shallot crumble
Cheeses
Quebec cheese, honeycomb from Miel D’Anicet, berries, hemp tuile
Dessert
Pavlova with camerise and wintergreen
Plant-based menu
Amuse-bouche
Carrot and camelina churros, mint silken tofu
Pickled mushrooms, lichen, pine
Cold appetizer
Cold roasted tomato and pepper soup, heirloom tomato, Gorria pepper, hemp tuile, kale chips
Warm appetizer
Saffron-infused zucchini blossom, eggplant, bread tuile, green pea salad
Main course
Gnocchi, roasted pepper coulis, garlic scapes, spinach, cherry tomato confit, pickled cipollini, shallot crumble
Trou Normand
Fennel, thyme and lemon balm granita
Dessert
Iced oat and Anicet honey parfait, chocolate, berries
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.
