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.

À la carte lunch menu

Monday to Friday

Appetizers
Beef tartare, fiddleheads, fir, seaweed 15
Summer vegetables, candied shallot and sumac vinaigrette, vegan cashew cream cheese 13 v
Cold asparagus and zucchini soup, Bleu d’Élizabeth and almond shortbread, potatoes 11
Squid ink waffle, Nordic shrimp salad, tarragon buttermilk dressing 14
Appetizer of the day 12

Main courses
Mushroom toast, smoked plant-based sour cream with lemon 20 v
Fish of the day, tomato and strawberry coulis, tomatoes, garlic flower pesto, pumpkin seeds, brioche bread crumble 23
Fried guinea fowl, spicy black garlic Miels d’Anicet honey, grilled broccoli and asparagus salad 24
Yogurt gnocchi, rhubarb cream, herb and rhubarb salad 19
Daily special 25 

Cheeses
Selection of Quebec cheeses 5

Desserts
Choice of desserts 6

v  Vegetarian

A plant-based menu is also available upon request.

 
Reserve a table

 

 

Evening menu

Tuesday to Saturday

Tasting menu (according to produce arrivals) 77
With food and wine pairing +55 


À la carte menu

Appetizers
Tomato quarters, tomato gel, sumac 16 v
Ceviche of scallops from Gaspésie, strawberries 19
Beef carpaccio, cucumbers, Gré des Champs shavings, cheesy croutons 18
Local mushroom ragout, 64-degree egg, wild mushroom focaccia 17 

Main courses
Lamb, tomato and basil sauce, fried zucchini flower stuffed with goat cheese and ratatouille 35
Halibut, camelina oil, sweet peas, mint 39
Broccoli panna cotta, milkweed, grilled broccoli, field pea crumble 28 v
Fregola sarda risotto style, summer vegetables, mesclun 29

*Bread is available upon request

Cheeses
Selection of Quebec cheeses 5 

Desserts
Dark chocolate and coconut mousse, wild mushroom caramel, cherry gel, cacao nibs 12
Corn soufflé, raspberry and tarragon cream, pecan caramel popcorn, garden flowers 11

v  Vegetarian

A plant-based menu is also available upon request.

 

Reserve a table

 

 

 

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