Lunch
Appetizers
- Maple-roasted parsnips, parsnip and sunflower purée, bitter greens 13 ve
- Pear poached in buckwheat honey, Bleu d’Élizabeth, hemp 15
- Scallop, beluga lentils, cauliflower 18
- Homemade porchetta with cow parsnip, pumpkin and clam espuma, herb salad 16
- Appetizer of the day 16
Main courses
- Beetroot cavatelli, pumpkin seed and herb pesto, mascarpone 23
- Fried corn croquette, pan-fried Blanc de gris oyster mushrooms, corn 22 ve
- Duck leg confit, maple soy sauce, roasted cabbage with duck fat, red cabbage purée, Brussels sprouts 26
- Turbot, smoked mussel chowder, potato, celeriac, leek 28
- 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 $62
- 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
- Roasted beets, yogurt, pickled cranberries and puffed oats 19 v
- Turnip fondant, beurre blanc with chives, roasted pecans 18 v
- Smoked scallops, buttermilk sauce, roasted sweet patato, apples, dill oil 22
- Veal tongue capicollo, mustard emulsion, Alfred Le Fermier gougère, cucumber, fermented cabbage 20
Main courses
- Fresh pasta, garlic scape and sage sauce, green beans, mushrooms, fried bread 34 v
- Leek and lentil terrine, leek green soubise, onions in all their forms 32 vg
- Catch of the day, shellfish and poultry sauce, spelt two ways, zucchini 39
- Seared beef, carrot and morel sauce, compressed cabbage with braised oxtail, roasted carrots, sunflower crumble 42
1st bread service included. $2 per person for subsequent requests.
Cheeses
- Portion of Quebec cheese 6
- Choice of 3 cheeses 17
Desserts
- Crispy maple sugar layered pastry, wild rice ice cream, maple-scented Milk-Cap diplomat cream and cranberry sauce 14
- Frozen beer parfait, caramel, poached pear and bread crumb crumble 12
- Coffee mousse, hazelnut shortbread dark chocolate crémeux and Jerusalem artichoke ice cream 12
- Vegan dessert of the moment 12
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.