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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.

Take-out menu

From Tuesday to Saturday evenings

Ready-to-assemble menu proudly prepared by the 12 graduating students of the ITHQ Cuisine and Gastronomy program, under the supervision of our chef instructor Stelio Perombelon.
Our team has done almost all the work for you. All you need to do is assemble your meal by following the steps below and enjoy the experience offered by a renowned hotel school in the comfort of your home.


Omnivore - 5-course menu at $37 per person

Amuse-bouche
Celeriac churros, black garlic and porcini mushroom mayonnaise
Place the churros on a baking sheet and heat in the oven at 350°F (175°C) for 4 minutes. Serve with the mayonnaise.

Spelt blini, smoked carrot spread, dill, confit mustard
Serve cold as is.

Appetizer
Nordic shrimp and cucumber salad, carrot juice kombucha and shellfish oil vinaigrette 
Drizzle the vinaigrette on the shrimp salad and serve directly in the container or on a plate. 

Main course
Flank steak cooked at low temperature, Gorria pepper butter, beet purée with sweet onion, Gabrielle potatoes, seasonal vegetables
Fill a saucepan with hot tap water and submerge the bag with the steak and the bag of beet purée in it for 5 minutes. Open the bag of flank steak and pan-fry (or grill on the barbecue) for 1 minute on each side. (The instructions are for medium-rare meat. For well-done, you can finish cooking in the oven with the vegetables.) Place the vegetables on a baking sheet and heat in the oven at 350°F (175°C) for 5 minutes. On a hot plate, make a line of beet purée, place the vegetables and the flank steak, and garnish with the Gorria pepper butter.

Quebec cheeses
Clos-des-Roches Comtomme and  Cheddar Le Gédéon
Take out 20 minutes before serving either directly in the box or on a plate.

Dessert
Rhubarb jelly roll cake, white chocolate crémeux
Serve in the tray or transfer to a plate using a spatula.

Allergens: gluten, milk, mustard, eggs, fish and sulphites


Plant-based - 4-course menu at $35 per person

Amuse-bouche
Celeriac churros, black garlic and porcini mushroom mayonnaise
Place the churros on a baking sheet and heat in the oven at 350°F (175°C) for 4 minutes. Serve with the mayonnaise.

Spelt blini, smoked carrot spread, dill, confit mustard
Serve cold as is.

Appetizer
Mushroom and seaweed salad, cream of leek and rice, crunchy cereal
Drizzle the cream of leek on the mushrooms and serve directly in the container or in a shallow bowl. Sprinkle the crunchy cereal on top.

Main course
Cavatelli, vegetable bourguignon, carrot top pesto
Cook the pasta in salted boiling water for 5 to 7 minutes. Meanwhile, pour the sauce in a pan and heat over low heat. Drain the cavatelli, transfer to the sauce, and simmer for 1 minute. Serve in a large pasta bowl and top with pesto. Garnish with pickled carrots.

Dessert
All chocolate tart, buckwheat, Massawippi miso caramel
Serve in the tray or transfer to a plate using a spatula.

Allergens: gluten, mustard, seaweed, soy and sulphites
*May have been in contact with fish, shellfish an molluscs 


À la carte

Quebec cheese fondue mix (see the instructions): 23
Accompaniments for the Quebec cheese fondue (charcuterie and cornichons): 15


Order online


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.