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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.

Lunch menu

Monday to Friday

Daily menu: 3-course menu at $29 per person
With wine pairing: + $16


À la carte menu

Appetizers
Cold asparagus soup, radish, cucumber, Gorria pepper, buckwheat tuile 10
Smoked duck breast, sour cream with ceps, pickled cipollini, mustard seeds, mizuna 12
Chicken liver mousse, rhubarb, strawberries, celery, grilled brioche 11 
Carrot and camelina churros, mint silken tofu, greens, roasted seeds 9
Daily special 11         

Main courses
Nordic shrimp salad, cucumber, endive, fennel, radish, potatoes, sea lettuce, savory aioli 18
Root vegetable rösti, organic Quebec beluga lentils, tomato confit, pickled mushrooms, herb emulsion 17
Highland beef flank steak, chimichurri, straw potatoes, market vegetables 21
Roasted turbot fillet, asparagus, naked oat tabbouleh, roasted pepper coulis, sauce vierge 19
Daily special 18

Dessert of the day

 

Reserve a table

 

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.

 

 

Evening menu

Tuesday to Saturday evenings

Tasting menu prepared by the chef Pascale Beirouti and the restaurant team.

Gourmet menu: 6 courses at $72 per person
Plant-based menu: 6 courses at $65 per person
With wine pairing: + $49


Gourmet menu

Amuse-bouche
Smoked duck breast, lichen, pine
Chicken liver mousse, cracker, fennel confit, pollen

1st appetizer
Scallop tataki, herb vinaigrette, corn, hazelnut financier, sea parsley, watercress

2nd appetizer
Saffron-infused zucchini blossom, eggplant, bread tuile, green pea salad

Main course
Guinea fowl breast from Besnier farm, sweet gale sauce, spinach, Quebec mushrooms, garlic scapes, shallot crumble

Cheeses
Quebec cheese, honeycomb from Miel D’Anicet, berries, hemp tuile

Dessert
Pavlova with camerise and wintergreen


Plant-based menu

Amuse-bouche
Carrot and camelina churros, mint silken tofu
Pickled mushrooms, lichen, pine

Cold appetizer
Cold roasted tomato and pepper soup, heirloom tomato, Gorria pepper, hemp tuile, kale chips

Warm appetizer
Saffron-infused zucchini blossom, eggplant, bread tuile, green pea salad

Main course
Gnocchi, roasted pepper coulis, garlic scapes, spinach, cherry tomato confit, pickled cipollini, shallot crumble

Trou Normand
Fennel, thyme and lemon balm granita

Dessert
Iced oat and Anicet honey parfait, chocolate, berries

 

Reserve a table

 

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.

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