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.

Menu from June 23 to July 10 (Tuesday to Friday) - SOLD OUT

Three-course menu $25
With food and wine pairing + $15

Appetizer
Roasted peppers, buffalo mozzarella, extra virgin olive oil, basil
Peperoni arrostiti e mozzarella di bufala, olio  d’oliva extra vergine e basilico
or
Warm grilled cuttlefish salad, boiled potatoes, arugula
Insalata tiepida di seppia alla griglia, patate lessate e rucola
or
Sautéed cavatelli, rapini, hot peppers, garlic, anchovies
Cavatelli rapini e pepproncino

Main course
Shellfish and zucchini risotto
Risotto con crostacei e zucchine
or
Pan-seared sea bass fillet, nduja, leeks, fresh herbs, bagna cauda, lentils, braised puntarelle
Branzino in padella, con Anduja, porri, herbe finito con Bagna Cauda con lenticchie e puntarelle stuffate
or
Grilled Cornish hen, rustic salad
Galletto alla griglia con insalata rustica

Dessert
Panna cotta

* Thanks to your presence, $5 will be donated to the Fondation de l’ITHQ to support ITHQ’s next generation of professionals in these uncertain times. Thank you!

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.

Tasting menu from June 23 to July 10 (Tuesday to Friday) - SOLD OUT

Seven-course menu $70
With food and wine pairing + $42

Amuse-bouche
Parmigiano Reggiano PDO puff, homemade focaccia, Lardo di Colonnata IGP, sweet pepper bruschetta

Cold appetizer
Arctic char carpaccio, panzanella with fine herbs

1st warm appetizer
Nordic shrimp ravioli, sea urchin cream, mullet roe

2nd warm appetizer
Zucchini blossoms stuffed with ricotta and greens, tomato coulis, basil oil

Main course
Fillet of veal Rossini

Pre-dessert
Mini limoncello cake, haskap jelly

Dessert
Mascarpone and Quebec strawberry tartlet

* Thanks to your presence, $5 will be donated to the Fondation de l’ITHQ to support ITHQ’s next generation of professionals in these uncertain times. Thank you!

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.