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.
Lunch menu
Monday to Friday
Menu prepared by head chef Carl Jobin, pastry chef Éric Champagne and the kitchen brigade.
Appetizers
Chef’s house terrine, Delicata squash, herb purée 12
Roasted root vegetable salad, chickpea purée, panisse croutons 10
Cranberry bean velouté with chorizo, fried bread, parsley, almonds 11
Mackerel in escabeche, Belle de Fontenay, smoked sour cream 14
Main courses
Flat bread, cashew hummus, raw and cooked beets 19
Monkfish, variations on fennel (sauerkraut, fondant and raw) 22
Braised meat, cabbage with bacon, skillet Jerusalem artichokes, fondant carrots 21
Spelt tagliatelle, mushrooms, pickled squash, sage 20
Dessert
Choice of desserts 6
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 teacher chef Igor Brotto and the graduating students of Cuisine et gastronomie.
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
Field pea falafel, smoked eggplant purée
Stracciatella di bufala, tomato confit, basil
1st appetizer
Highland beef tartare, crunchy salad, brioche bread
2nd appetizer
Occhio di bue, emulsified cep butter, Parmigiano Reggiano
3rd appetizer
Catch of the day, sautéed Quebec corn, seasonal mushrooms
Main course
Duck magret, star anise gastrique, seasonal vegetables
Dessert
Cream puffs, haskap berry confit, black buckwheat pastry cream, whipped ganache with buckwheat miso and Alunga milk chocolate
Plant-based menu
Amuse-bouche
Field pea falafel, smoked eggplant purée
Steamed dumpling, soy-miso vinaigrette
1st appetizer
Beet carpaccio, sherry vinegar emulsion
2nd appetizer
Wild mushroom risotto with mushroom foam
3rd appetizer
Oyster mushroom scallop style, butternut squash, crispy tempeh, vegetable jus
Main course
Harvest poutine, tofu curds, vegetable pepper jus
Dessert
Plum confit, verbena mousse, rosemary and honey, almond crunch and Avril amaretto
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.
