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Menus

Menus

Since the Restaurant de l’ITHQ is a teaching restaurant, the service it offers, while always impeccable, could vary based on the presence of students in the kitchen or dining room. In order to respect its mandate, the Restaurant de l’ITHQ must create its menus based on current academic programs. This is why the menus can be changed without notice.

Each of the following links will take you to a different content.

Lunch menu

Monday to Friday

Menu prepared by head chef Carl Jobin, pastry chef Éric Champagne and the kitchen brigade. 


Daily menu

Italian Cuisine Week in the World - November 22 to 26
Appetizer and main course at $29 

In collaboration with the Consulate General of Italy in Montréal


À la carte menu

Appetizers

Chef’s house terrine, Delicata squash, herb purée 12
Roasted root vegetable salad, chickpea purée, panisse croutons 10
Cranberry bean velouté with chorizo, fried bread, parsley, almonds 11
Mackerel in escabeche, Belle de Fontenay, smoked sour cream 14

Main courses

Flat bread, cashew hummus, raw and cooked beets 19
Monkfish, variations on fennel (sauerkraut, fondant and raw) 22
Braised meat, cabbage with bacon, skillet Jerusalem artichokes, fondant carrots 21
Mrs. Beauchamp’s spaetzle, mushrooms, pickled squash, sage 20 

Dessert

Choice of desserts 6 

 

Reserve a table

 

Taxes and service extra.
Prices and menus are subject to change without notice.The Restaurant de l’ITHQ purchases primarily from local suppliers, depending on product availability and seasonal production.

 

 

Evening menu

Tuesday to Saturday evenings

Tasting menu prepared by the teacher chef Igor Brotto and the graduating students of Cuisine et gastronomie.

Gourmet menu: 6 courses at $72 per person
Plant-based menu: 6 courses at $65 per person
With wine pairing: + $49


Gourmet menu

Amuse-bouche
Field pea falafel, smoked eggplant purée
Piadina, 14 Arpents, bresaola

1st appetizer
Quebec buffalo mozzarella, sautéed Roman chicory, bagna cauda

2nd appetizer
Occhio di bue, emulsified cep butter, Parmigiano Reggiano 

3rd appetizer
Catch of the day, sautéed Quebec corn, seasonal mushrooms  

Main course
Veal fillet, Bleu d’Élizabeth sauce, seasonal vegetables 

Dessert
Rice pudding with larch, surette caramel, Honeycrisp apple


Plant-based menu

Amuse-bouche
Field pea falafel, smoked eggplant purée
Vegetable and ginger dumpling, miso sauce 

1st appetizer
Beet carpaccio, sherry vinegar emulsion  

2nd appetizer
Saffron and licorice risotto 

3rd appetizer
Oyster mushroom scallop style, butternut squash, crispy tempeh, vegetable jus  

Main course
Harvest poutine, tofu curds, vegetable pepper jus 

Dessert
Carrot, hazelnut and buckwheat cake, maple and sea buckthorn sorbet, olive oil powder, lemon gel

 

Reserve a table

 

Taxes and service extra. Prices and menus are subject to change without notice.
The Restaurant de l'ITHQ purchases primarily from local suppliers, depending on product availability and seasonal production.

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