Lunch
Appetizers
- Roasted bell pepper pie, smoked cashew cream, cherry tomato salad 15 vl
- Marinated trout, leeks vinaigrette, celeriac salad 17
- Asparagus, rhubarb chutney, goat cheese, and hemp 15
- Steak tartare, dulse, radish salad, black garlic mayonnaise 17
- Daily appetizer: 16
Main courses
- Yogurt gnocchi, squash Mornay sauce and pumpkin seed pesto 24 v
- Carrot rösti, caramelized onion purée, sauteed oyster mushroom, and vegetable glaze 23 vl
- Grilled blade steak, chimichurri, beluga lentils, smoked yogurt, tomatoes 28
- Turbot and squid ink fritters, seaweed mayonnaise, cucumber and radish salad 29
- Daily special 26
*1st bread service included. $2 per person for subsequent bread request.
Cheeses
- Choice of Quebec cheeses 6
- 3-cheese platter 17
Desserts
- Pistachio tartlet, strawberries, and herb-infused Chantilly 11
- Chocolate mousse, coffee shortbread, haskap berry sorbet and hazelnut cream 11
- Île flottante, rhubarb and hay custard 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 and Wednesday: 3-course table d’hôte menu starting at $62
- Thursday to Saturday: À la carte menu
- Available at all times: Tasting menu at $89 (5-course menu crafted based on fresh arrivals and seasonal inspiration) | Wine and food pairing +$57
À la carte menu
Appetizers
- Tuscan vegetable soup, navy beans, naked oats 17 vg
- Soft-boiled duck egg, watercress coulis, leeks, guanciale 19 v
- Sumac marinated Opercule Arctic char, celery, tangy elderberry caper cream 23
- Rabbit ballotine with gorria pepper and black olives, vegetable escabeche with mustard seeds 22
Main courses
- Roasted cauliflower with curry, beluga lentil “caviar”, ginger and verjus sauce 30 vg
- Homemade mushroom-filled pasta gratin, Bête-à-Séguin emulsion, parsley oil 40 v
- Catch of the day, like-risotto celeriac, cider sauce and grilled buckwheat 48
- Roasted Beaurivage pork, braised red cabbage, Anna potatoes, lingonberry and dried wild rose jus 45
1er service de pain offert. 2 $ par personne pour toute demande subséquente.
Cheeses
- Portion of Québec cheese 6
- Choice of 3 cheeses 17
Desserts
- Ginger mousse, pear, gingerbread and chocolate sauce 13
- Almond cake, rhubarb and lemongrass sorbet 13 vg
- Maple-scented milk cap foam, rice pudding, haskap berry sorbet 13
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
$26 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.