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.

Breakfast menu

From Tuesday to Friday, until December 22
1 dish of your choice, juice and filter coffee for $21

Eggs (served with fingerling potatoes, apple compote, toast)
Egg (1 or 2), choice of bacon, ham or sausage
Poached eggs (Benedict, smoked salmon)
Omelette (choice of fillings: ham, cheese, smoked salmon)

Sandwiches (served with green salad)
Breakfast grilled cheese (multigrain bread, cheddar, bacon, mushrooms)
Smoked salmon bagel, onion confit, arugula, poached egg

Thin crepes and French toast
Thin crepes and French toast (white or brown bread; choice of toppings: bananas and pecans, caramelized apples, maple syrup, fresh fruit)

Reserve a table


À la carte lunch menu

Monday to Friday

Squash tarte tatin with a honey and mustard glaze, pickled onions, arugula and Beurasse purée 13 Caramelized onion soup with black beer, cheddar espuma, bread croutons 14
Fried cauliflower with maple and black garlic, camelina seeds, cauliflower purée, apple 11
Sumac-cured trout, yogurt, salt-roasted beets, dill 15
Appetizer of the day 12 

Main courses
Catch of the day, bacon and squash chowder, smoked mussels 23
Gizzard confit, 64-degree egg, coleslaw, kimchi, Brussels sprouts, wild rice, miso vinaigrette 19
Labrador tea braised pork cheeks, creamy polenta with Louis d’Or, root vegetables 24
Cavatelli, creamy carrot and cashew sauce, caraway pickled carrots, crispy carrots 22
Daily special 25

Selection of Quebec cheeses 5

Choice of desserts 6

v  Vegetarian

A plant-based menu is also available upon request.

Reserve a table



Evening menu

Tuesday to Saturday

Promotion 3 services (Tuesday, Wednesday and Thursday) 45 / 55
Tasting menu (according to produce arrivals) 77
With food and wine pairing +55 

À la carte menu

Octopus carpaccio, Quebec zaatar, lemon paste 19
Variations on beets, pine nuts, fresh goat cheese from Fromagerie du Vieux St-François, maple vinaigrette 17 v
64-degree egg, potatoes Patates passion, miso kale, roasted buckwheat 14 v
Creamy white bean soup, milk foam, Quebec hazelnut crumble 13 v 

Main courses
Catch of the day, Romanesco broccoli, sea asparagus, Gaspésie seaweed 33
Roasted saddle of rabbit, local organic lentils, fennel, licorice and mustard sauce 29
Organic Quebec quinoa risotto style, mushroom croquettes, wild mushrooms, mushroom purée, black garlic 25 v
Pan-fried Lanaudière bison loin, root vegetables, pearl onions, haskap berries, cashews 35 

*Bread is available upon request

Selection of Quebec cheeses 5 

Labrador tea-poached pears, chestnut and yogurt mousse, alder pepper shortbread and dacquoise 12
Deconstructed Tarte Tatin, apple, caramel, pecans 11 

v  Vegetarian

A plant-based menu is also available upon request.


Reserve a table




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