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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

Appetizers

Cold tomato soup with nori chips, crouton, basil oil 10
Labrador tea-cured des Bobines trout, warm Patate Passion potato salad, herb velouté, tapioca oil with seaweed 14
Green pea tartlet, Quebec mozzarella di bufala, apple and celery sauce 12
Rabbit, cranberry and Cap-Tourmente hazelnut terrine, onion gel, pickled seasonal vegetables 11    

Main courses

Roasted pork tenderloin, onion purée, seasonal vegetables, jus reduction with Quebec ginger 21
Salmon with sorrel, Patate Passion potatoes 22
Fried tofu salad, spinach, tomato, green beans, red cabbage, spicy mayonnaise 19
Cavatelli, wild mushroom stroganoff, Louis d’Or cheese 20

Dessert

Dessert of the day 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 Antony Deboise and the graduating students of Gestion de la restauration.

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
Smoked duck breast, lichen, pine
Chicken liver mousse, cracker, fennel confit, pollen

1st appetizer
Scallop tataki, herb vinaigrette, corn, hazelnut financier, sea parsley, watercress

2nd appetizer
Lightly roasted cauliflower purée, whelks from our shores, black garlic aioli, smoked herring roe

Main course
Guinea fowl breast from Besnier farm, sweet gale sauce, spinach, Quebec mushrooms, garlic scapes, shallot crumble

Cheeses
Quebec cheese, honeycomb from Miel D’Anicet, berries, hemp tuile

Dessert
Lime and garden lemon balm crémeux, whipped ganache with cucumber, pumpkin seed cookie, cucumber and yellow watermelon juice


Plant-based menu

Amuse-bouche
Carrot and camelina churros, mint silken tofu
Pickled mushrooms, lichen, pine

Cold appetizer
Cold roasted tomato and pepper soup, heirloom tomato, Gorria pepper, hemp tuile, kale chips

Warm appetizer
Lightly roasted cauliflower purée, pickled brown honey mushrooms, black garlic aioli, plant-based caviar

Main course
Gnocchi, roasted pepper coulis, garlic scapes, spinach, cherry tomato confit, pickled cipollini, shallot crumble

Trou Normand
Fennel, thyme and lemon balm granita

Dessert
Plum confit, verbena mousse, rosemary and honey, almond crunch and Avril amaretto

 

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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