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.
Breakfast menu
May 3, 4, 5, 9, 10, 11, 24, 25 and 26
1 dish of your choice, juice and filter coffee for $21
Eggs (served with fingerling potatoes, apple compote, toast)
Egg (1 or 2), choice of bacon, ham or sausage
Poached eggs (Benedict, smoked salmon)
Omelette (choice of fillings: ham, cheese, smoked salmon)
Sandwiches (served with green salad)
Breakfast grilled cheese (multigrain bread, cheddar, bacon, mushrooms)
Smoked salmon bagel, onion confit, arugula, poached egg
Thin crepes and French toast
Thin crepes and French toast (white or brown bread; choice of toppings: bananas and pecans, caramelized apples, maple syrup, fresh fruit)
À la carte lunch menu
Monday to Friday
Appetizers
Veal tartar, tapenalgue, egg yolk puree, marinated mushrooms 18
Cold soup of roasted peppers, labneh, speck, brioche bread 13
Asparagus, rhubarb, cashew cream and hemp 14 v
White fish escabeche with flowers, fried rice tuile, rose gel 16
Appetizer of the day 16
Main courses
Catch of the day 26
Half Cornish hen roasted with spicy honey and black garlic, ITHQ Caesar salad 27
Nordic shrimp salad, tarragon ranch dressing, mujol caviar, squid ink waffle 25
BBQ style shredded mushroom tartine, kohlrabi salad, broccoli, cucumbers and fresh herbs 23 v
Daily special 25
Cheeses
Selection of Quebec cheeses 5
Desserts
Choice of desserts 7
v Vegetarian
A plant-based menu is also available upon request.
Evening menu - March 28 to May 26
Tuesday to Saturday
Proudly prepared from Tuesday to Thursday by the Cuisine et gastronomie graduates and their teacher Samuel Sirois, and on Friday and Saturday by the kitchen brigade.
Tasting menu $82
With food and wine pairing +$51
Tuesday to Thursday promotion: 3 course menus at $49 and $59
À la carte menu
Appetizers
Poultry liver parfait, celery, lovage oil, housemade brioche 18
Spaghetti squash, roasted butternut squash, apple, local cheese, honey shallot vinaigrette 16 v
Shellfish royale, bean ragout, phytoplankton croutons, fresh garnish 19
Oxtail raviolo, whelks, parsley and sea lettuce purée, beef marrow jus 22
Main courses
Quinoa treated like risotto, squash and tofu cream, cashew velouté 29 v
Guinea fowl, variations on cauliflower, green cabbage purée, jus reduction 32
Catch of the day according to market availability served with its accompaniments 35
Char-grilled veal striploin with a maple-soy glaze, roasted carrots and carrot salad, sweet and sour veal jus 39
Cheeses
Selection of Quebec cheeses 5
Desserts
Choice of desserts 11
v Vegetarian
A plant-based menu is also available upon request.
Evening menu - May 30 to June 22
Tuesday to Saturday
Proudly prepared from Tuesday to Thursday by the Cucina Italiana graduates and their teachers Pasquale Vari and Elvio Galasso, and on Friday and Saturday by the kitchen brigade.
Tasting menu $86
With food and wine pairing +$51
À la carte menu
Appetizers
Grilled Quebec asparagus, panzanella garnish 16 v
Beef carpaccio, arugula, Grana Padano DOP cheese 17
Cappon magro: dish of fish and pickled vegetables 18
Quebec lobster ravioli, bisque with olive oil, zucchini, Nordic shrimp 22
Main courses
Cavatelli, rapini purée emulsified with olive oil, tomato confit, toasted bread crumble 30 v
Crispy pheasant stuffed with herbs and Lardo di Colonnata IGP, carrot purée, cipollini, spinach 36
Catch of the day 38
Veal fillet Rossini style, fiddleheads, salsify, mashed potatoes with olive oil 42
Cheeses
Selection of Quebec cheeses 5
Desserts
Choice of desserts 14
v Vegetarian
A plant-based menu is also available upon request.
