Lunch
Appetizers
- Fried panisse, carrot purée, roasted root vegetables, cashew cream 13 ve
- Caramelized onion tartlet, garlic scape pesto, mushrooms 15
- 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-seared Arctic char, duo of purées and salt-baked beets, brown butter and capers 30
- Daily special 27
*1st bread service included. $2 per person for subsequent bread request.
Cheeses
- Choice of Quebec cheeses 6
- 3-cheese platter 17
Desserts
- HoneCinnamon doughnut, grape sorbet, apple compote 11
- Coffee ice cream parfait, pear and parsnip cream, caramel 11
- Birthday cake 13
- Assorted mignardises 7
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
Tribute to Jean-Paul Grappe
From January 9 to 31, 2026, the Restaurant de l’ITHQ will pay tribute to a figure who had a profound influence on Québec gastronomy: former ITHQ culinary instructor and passionate chef, Mr. Jean-Paul Grappe.
- Tuesday to Thursday: 3-course table d’hôte menu for $64 per person.
- Friday and Saturday: à la carte dishes or a 5-course tasting menu for $94 per person (+ $60 for wine pairings).
À la carte menu
Appetizers
- Pea soup, pork belly from Cochons tout ronds, garlic scape and savory bread crisp 15
- Whelk salad with hazelnuts, sea lettuce, celery, and oyster mushrooms 20
- Corn fritters, corn purée and popcorn, pickled vegetables 16 vg
- Highland beef tartare with dulse garnish, yogurt, and herb salad 23
Main courses
- Pan-seared trout from La Ferme Piscicole des Bobines, watercress sauce, chive oil, Boulangère potatoes 36
- Duck breast with blackcurrant berries, Vichy carrots and roasted shallots 38
- Blood sausage tart, Cortland apples, lingonberries, beets, and pickled pearl onions 35
- Vegan inspiration 33 vg
Desserts
- Frozen nougat with cranberries and pecans 11
- Apricot and Earl Grey mille-feuille 12
- Blue-Eyed Cipâte 13
A vegan option is available upon request
Cheeses
- Choice of Québec cheeses 6
- Choice of 3 cheeses 17
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.