Starting March 4, our graduating students will be taking charge of the Restaurant de l’ITHQ kitchen, launching a new season that promises to be flavourful.
March 4 to 20
From Monday to Friday at lunch, enjoy a true Italian journey with an authentic, Mediterranean-inspired menu prepared by our graduating Cucina Italiana students and their chef-instructor, Pasquale Vari.
Menu
Appetizers
- Citrus-marinated Arctic char, pink peppercorns and chives 19
- Raisin and spinach-stuffed Cialzons, brown butter and Grana Padano PDO 16
- Traditional Abruzzese soup 14
- Sourdough bruschetta, cherry tomatoes and fresh ricotta 15
- Warm cuttlefish salad, diced squash, guanciale vinaigrette 18
Main courses
- Sautéed guinea fowl suprême, Verdicchio sauce, polenta, cipollini and roasted carrots 28
- Hand-rolled strozzapreti, chickpea stew with lemon and herbs 26
- Potato-crusted sea bream, tomato coulis with black olives and mussels 37
- Stuffed veal escalope, shallot sauce, pumpkin purée, braised fennel, rapini 34
- Hand-crafted pasta of the day, made with love 27
March 4 to May 22
Our graduating students from the Culinary Arts program will be hosting you from Tuesday to Thursday, in the evening, under the supervision of their chef-instructor Frédéric St-Aubin.
Discover a refined and creative cuisine that showcases the richness of Québec’s terroir. On the menu: Les Bobines trout with wakame, pan-seared Îles-de-la-Madeleine scallops or braised beef chuck with Massawippi miso—a true delight for the taste buds.
Our students in the Restaurant de l’ITHQ kitchen
Lunchtimes, Monday to Friday – March 4 to March 20
Evenings, Tuesday to Thursday – March 4 to May 22
Reserve your table