Lunch
Appetizers
- Squash soup with crunchy topping 13 ve
- Roasted beets, goat cheese, lettuce, croutons 14
- Whelks, Broccoli, lettuce, Caesar dressing with garlic confit 16
- Leeks vinaigrette, hollandaise, Louis d’Or 15
- Appetizer of the day 16
Main courses
- Duck breast, roasted carrots and turnips, split soy sauce 26
- Samosa, coleslaw, corn salsa, creamy sunflower sauce 20 ve
- Braised pork shoulder, parsnip purée, king oyster mushrooms, corn mousse 24
- Turbot, leek, bean and potato stew, seaweed sauce vierge 25
- Daily special 25
*1st bread service included. $2 per person for subsequent bread request.
Cheeses
- Choice of Quebec cheeses 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 and Wednesday: 3-course table d’hôte menu from $59
- Thursday to Saturday: à la carte menu
- At all times: $89 tasting menu (5-course menu based on new arrivals and current inspiration) | wine and food pairing + $57
À la carte menu
Appetizers
- Heirloom tomato and cucumber salad, garlic and almond cream, hemp seeds 19 vg
- Crispy broccoli, Caesar sauce, lardons, Louis d’Or shavings 18
- Des Bobines trout boudin, Nordic shrimps, radish and fennel salad, elderflower gel, croutons 20
- Duck tartare, berry gel, parsnip purée, potato chips 22
Main courses
- Pasta stuffed with ricotta and goat cheese, butter emulsion, sautéed mushrooms, fresh herbs 34
- Fried cauliflower, black garlic aioli, arugula, pepper and lime crumble 33
- Halibut, sauce vierge, seasonal vegetables 39
- Beef flat iron steak, Hasselback potato, grilled vegetables, Bleu d’Élizabeth cheese, red wine sauce 38
1st bread service included. $2 per person for subsequent requests.
Cheeses
- Portion of Quebec cheese 6
- Choice of 3 cheeses 17
Desserts
- Buckwheat mousse, blueberry sorbet, honey-roasted pear, buckwheat shortbread 12
- Rice pudding, cinnamon cream, concord grape sorbet, hazelnut cake 13
- Almond shortbread, birch syrup cream, grilled peach with amaretto, peach sorbet 13 vg
Coffees and teas
- Camellia Sinensis tea or herbal tea 3
- Espresso 4
- Cappuccino or café au lait 5
v: vegetarian
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
- When our students are in the kitchen, the hot and cold buffet is replaced with a continental buffet and à la carte menu.
- 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.