Lunch
Appetizers
- Fried panisse, carrot purée, roasted root vegetables, cashew cream 13 ve
- Beef tartare, marinated mushrooms, and vegetal charcoal sour cream 18
- Mussel and clam chowder, corn espuma, potato 17
- Chicken liver mousse, apricot jam, hemp and camelina crisp 16
- Daily appetizer 17
Main courses
- Guinea fowl supreme, layered squash and beet, mustard sauce 28
- Parsnip cavatelli, sautéed mushrooms, fried parsnips, vegetable glaze 23 ve
- Braised pork shoulder pot-au-feu style, Labrador tea broth, black garlic mayonnaise 29
- Pan fried char duet of purée and salt-baked beets, brown butter, and capers 30
- Daily special 27
*1st bread service included. $2 per person for subsequent requests.
Cheeses
- Portion of Québec cheese 6
- 3-cheese platter 17
Desserts
- Choice of desserts 10
Coffees and teas
- Filter coffee 3
- Camellia Sinensis tea or herbal tea 3
- Espresso 4
- Cappucino or café au lait 5
v: vegetarian
ve: vegan
- If you have a food allergy or food intolerance, please inform the maître d’hôtel or professor on duty before ordering.
- Most of the products used by the Restaurant de l’ITHQ are sourced from local suppliers based on product availability and seasonal production. Menus are subject to change without notice.
Evening
- Tuesday to Thursday: 3-course table d’hôte menu starting at $65
- Friday and Saturday: À la carte menu
- Available at all times: Tasting menu at $94 (5-course menu crafted based on fresh arrivals and seasonal inspiration) | Wine and food pairing +$60
À la carte menu
Appetizers
- Celeriac carpaccio, rémoulade sauce, bitter lettuces, hazelnuts 15 vg
- Winter squash velouté, cod brandade, rye croutons, black garlic 16
- Les Bobines trout marinated with wakame, cucumber and radish, broccoli purée, sunflower seed granola 21
- Swiss chard malfatti, Rouge-Gorge vermouth duck consommé, smoked duck breast, shavings of Alfred Le Fermier cheese 23
Main courses
- Roasted cauliflower cigars, wild rice, porcini bolognese, maitake tempura, gremolata 34 vg
- Chef’s daily catch, caramelized leek and fennel, Ratte potato ragout, smoked broth, Gorria pepper rouille 43
- Pan-seared Îles-de-la-Madeleine scallops, Beaurivage pork belly, braised carrots, coriander parsnip purée, spiced Anicet honey 42
- Massawippi miso braised beef chuck, fondant rutabaga, maple-glazed Brussels sprouts, beluga lentils 36
* 1st bread service included. $2 per person for all subsequent requests
Cheeses
- Choice of Québec cheeses 6
- Choice of 3 cheeses 17
Desserts
- Tea espuma, poached pear in syrup and oat cream 13
- Set cheese cream, pumpkin cake, pumpkin seed praline ice cream and cranberrie 13
- Ginger mousse, spiced sable, pear compote and chocolate sauce 13
A vegan option is available upon request
Coffe and tea
- Camellia Sinensis tea or herbal tea 3
- Espresso 4
- Cappuccino o caffè latte 5
v : vegetarien
vg : vegan
- If you have a food allergy or food intolerance, please inform the maître d’hôtel or professor on duty before ordering.
- Most of the products used by the Restaurant de l’ITHQ are sourced from local suppliers based on product availability and seasonal production. Menus are subject to change without notice.
Breakfast
Continental Breakfast
$27.30 per person
Hot
- Scrambled eggs
- Roast potatoes with herbs
- Sausages
- Bacon
Cold
- Assorted bread station (including Le Trou bagels)
- Black forest ham
- Smoked salmon
- Hard-boiled eggs
- Cereals
- Cheddar Île-aux-Grues
- Yogurt
- Fresh fruit
- Fourmi Bionique Granola, cereal and milk
- Homemade jam, cream cheese, maple syrup, honey
Unlimited filtered coffee
- In order to avoid any inconvenience and to facilitate our service, please inform us of any food allergies or intolerances at the time of booking. Please also advise your server before ordering as an extra precaution.
- Our menu is inspired from the seasons and adapts according to the novelties and products from our local partners. For these reasons, our menu is subject to change without notice.