Lunch
Table d’hôte lunch – $39
- The Chef’s appetizer and main course*
- Filter coffee or tea included
À la carte menu
Appetizers
- Garden herb chickpea croquettes, zucchini and camelina purée, crisp greens 15 ve
- Guinea fowl rillettes, brioche bread, mint, cucumber and green peas 18
- Chawanmushi, Nordic shrimp, seaweed tapenade, and sea cucumber 17
- Endive and pork terrine, Oka cheese Mornay sauce foam 16
Main courses
- Pan-seared trout, vegetables of the day 29
- Barley and sunflower seed stuffed cabbage, tomato sauce, and fresh herb salad 25 ve
- Pork belly with cow parsnip, coco bean ragout, cranberries, and pink peppercorn sauce 26
- Poached turbot, velouté, layered potatoes, leeks, and mussels 32
1st bread service included. $2 per person for subsequent requests.
*The table d’hôte appetizer and main course are at the chef’s discretion, based on seasonal arrivals and the inspiration of the moment. No substitutions allowed.
Cheeses
- Portion of Québec cheese 6
- 3-cheese platter 17
Desserts
- Soufflé white, hazelnut crémeux, pear compote, lemon chiffon 10
- Strawberry profiteroles with sweet clover and chocolate 10
- Mignardises of the day 7
- Trio of sorbets 7
Coffees and teas
- Filter coffee 3
- Camellia Sinensis tea or herbal tea 3
- Espresso 4
- Cappuccino or latte 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
Cheeses
- Choice of Québec cheeses 6
- Choice of 3 cheeses 17
Desserts
- Tea espuma, poached pear in syrup and oat cream 13
- Crispy honey layered dessert, poached quince, and cardamom whipped cream 13
- Chocolate cake, Bahibé whipped cream, buckwheat ice cream, and haskap berry jam 13
A vegan option is available upon request
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.