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.

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

 
Reserve a table

 

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

 

Reserve a table

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(French only)