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
Cornbread, horseradish whipped cream, trout gravlax, pickled cucumbers, fennel 14
Carrot and wild caraway soup, beluga lentils, carrot marmalade, crispy maple chanterelles 11 v
Chicken liver mousse, apples, pickled beets, haskap berries, buckwheat 13
Beef tartare, egg yolk purée, tarragon, smoked croutons, bitter greens 15
Appetizer of the day 12
Main courses
Walleye fillet, grilled endive, celeriac, onion sour cream, onion rings 23
Wild mushroom gnocchi, cauliflower purée with Bleu d’Élizabeth, fried cauliflower, corn, kale, tomato confit 20
Braised pork cheeks with sweet gale, naked oat risotto with squash, Brussels sprouts 24
Plant-based sweet potato samosa, creamy sunflower seed sauce, cabbage coleslaw with coriander, grilled broccoli, corn salsa 19 v
Cheeses
Selection of Quebec cheeses 5
Desserts
Choice of desserts 6
v Vegetarian
A plant-based menu is also available upon request.
Evening menu
Tuesday to Saturday
Promotion 3 services (Tuesday, Wednesday and Thursday) 45 / 55
Tasting menu (according to produce arrivals) 77
With food and wine pairing +55
À la carte menu
Appetizers
Octopus carpaccio, Quebec zaatar, lemon paste 19
Variations on beets, pine nuts, fresh goat cheese from Fromagerie du Vieux St-François, maple vinaigrette 17 v
64-degree egg, potatoes Patates passion, miso kale, roasted buckwheat 14 v
Creamy white bean soup, milk foam, Quebec hazelnut crumble 13 v
Main courses
Catch of the day, Romanesco broccoli, sea asparagus, Gaspésie seaweed 33
Roasted saddle of rabbit, local organic lentils, fennel, licorice and mustard sauce 29
Organic Quebec quinoa risotto style, mushroom croquettes, wild mushrooms, mushroom purée, black garlic 25 v
Pan-fried Lanaudière bison loin, root vegetables, pearl onions, haskap berries, cashews 35
*Bread is available upon request
Cheeses
Selection of Quebec cheeses 5
Desserts
Labrador tea-poached pears, chestnut and yogurt mousse, alder pepper shortbread and dacquoise 12
Deconstructed Tarte Tatin, apple, caramel, pecans 11
v Vegetarian
A plant-based menu is also available upon request.
