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.
Take-out menu
From Tuesday to Saturday evenings
Ready-to-assemble menu proudly prepared by the 12 graduating students of the ITHQ Cuisine and Gastronomy program, under the supervision of our chef instructor Stelio Perombelon.
Our team has done almost all the work for you. All you need to do is assemble your meal by following the steps below and enjoy the experience offered by a renowned hotel school in the comfort of your home.
Omnivore - 5-course menu at $37 per person
Amuse-bouche
Celeriac churros, black garlic and porcini mushroom mayonnaise
Place the churros on a baking sheet and heat in the oven at 350°F (175°C) for 4 minutes. To taste with mayonnaise.
Beets with pastrami spices, sauerkraut, mustard seeds
Serve cold as is.
Appetizer
Arctic char gravlax, spruce gel, squash kombucha and hemp oil vinaigrette
Pour the vinaigrette on the fish and serve directly in the container or, using a spatula, transfer the fish to a shallow bowl and drizzle with the vinaigrette.
Main course
Beef brisket, parsnips, cranberry ketchup, pumpkin seed granola and dried fruits
Bring a pot of water to a boil, turn off the heat, and submerge the bags of meat and parsnip purée for 5 minutes. Place the roasted parsnips on a baking sheet and heat in the oven at 350°F (175°C) for 4 minutes. Open the bags and arrange on a plate. Garnish with ketchup and sprinkle with granola.
Quebec cheeses
Clos-des-Roches, Comtomme and Cheddar Le Gédéon
Take out 20 minutes before serving either directly in the box or on a plate.
Dessert
Spelt cake, poached apples, spiced whipped cream, sugar tuiles
Serve in the tray or transfer to a plate using a spatula.
Allergens: gluten, milk, mustard, eggs, fish and sulphites
Plant-based - 4-course menu at $35 per person
Amuse-bouche
Celeriac churros, black garlic and porcini mushroom mayonnaise
Place the churros on a baking sheet and heat in the oven at 350°F (175°C) for 4 minutes. To taste with mayonnaise.
Beets with pastrami spices, sauerkraut, mustard seeds
Serve cold as is.
Appetizer
Ravioli stuffed with winter squash, rutabaga and apples, squash kombucha and hemp oil vinaigrette
Pour the vinaigrette on the ravioli and serve directly in the container or, using a spatula, transfer to a shallow bowl and drizzle with the vinaigrette.
Main course
Cavatelli, vegetable bourguignon, carrot top pesto
Cook the pasta in salted boiling water from 5 to 7 minutes. Meanwhile, pour the sauce in a pan and heat over low heat. Drain the cavatelli, transfer to the sauce, and simmer for 1 minute. Serve in a large pasta bowl and top with pesto. Garnish with pickled carrots.
Dessert
All chocolate tart, buckwheat, Massawippi miso caramel
Serve in the tray or transfer to a plate using a spatula.
Allergens: gluten, mustard, soy and sulphites
À la carte
Quebec cheese fondue mix (see the instructions): 23
Accompaniments for the Quebec cheese fondue (charcuterie and cornichons): 15
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.
