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
Squash tarte tatin with a honey and mustard glaze, pickled onions, arugula and Beurasse purée 13 Caramelized onion soup with black beer, cheddar espuma, bread croutons 14
Fried cauliflower with maple and black garlic, camelina seeds, cauliflower purée, apple 11
Sumac-cured trout, yogurt, salt-roasted beets, dill 15
Appetizer of the day 12 

Main courses
Catch of the day, bacon and squash chowder, smoked mussels 23
Gizzard confit, 64-degree egg, coleslaw, kimchi, Brussels sprouts, wild rice, miso vinaigrette 19
Labrador tea braised pork cheeks, polenta French fries, root vegetables 24
Cavatelli, creamy carrot and cashew sauce, caraway pickled carrots, crispy carrots 22
Daily special 25

Cheeses
Selection of Quebec cheeses 5

Desserts
Choice of desserts 6

v  Vegetarian

A plant-based menu is also available upon request.

 
Reserve a table

 

 

Evening menu

Tuesday to Saturday

Promotion 3 services (Tuesday, Wednesday and Thursday) 49 / 59
Tasting menu (according to produce arrivals) 79
With food and wine pairing +51 


À la carte menu

Appetizers
Patate Passion potato salad, pickle yogurt, immature elderberry capers, Vitelotte chips 14 v
Lac Brome duck tartare, lichen, pine sour cream 18
Whelks bourguignon with Quebec pastis, Louis D’or, bread tuile 16
White beet velouté, cashew cream, dill oil 13 v

Main courses
Yogurt gnocchi, Laliberté cheese, Hochelaga oyster mushrooms 27 v
Like a cabbage roll, Massawippi oat miso sauce 25 v
Montebello brook trout, chive butter, celeriac and onion purée, leeks 33
Rare and braised Highland beef in a pot-au-feu, salt-baked turnip, caramelized carrots, boulangère potatoes 35

Cheeses
Selection of Quebec cheeses 5 

Desserts
Choice of desserts of the day 11

v  Vegetarian

A plant-based menu is also available upon request.

 

Reserve a table

 

 

 

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