Soup of the day
Bison carpaccio, low temperature egg, sauerkraut, pickles
Prosciutto, feta, candied tomato, celery, squash purée, frisée lettuce, fruit chutney
Brined triple sec and anise salmon, citrus Greek yogurt, brioche, smoked onion yogurt
Burrata, cider vinegar and lime berries, arugula, turmeric meringue
Pork chop picatta style, burrata, tomato salad, garlic cream
Sea bass, roasted zucchini, fennel purée, citrus oil
Black beer marinated hanger steak, beluga lentils, celery, herbs
Gourmet coffee (espresso or regular coffee)
Sandwich of the moment
Cobb salad
Tuna tataki
Seared scallops
Jumbo shrimp
Roasted chicken breast
All our desserts are made in-house by our pastry team
Ice cream (3)
Cheesecake, lemon cream
Chocolate brownie, caramel, vanilla and ginger ice cream
Vanilla crème brulée
ROSÉ - Côtes de Provence
BLANC
Pinot Blanc - 10, Pinot Grigio - 9, Riesling - 10, Chardonnay - 10, Riesling - 11, Pinot Gris - 11, IP CÔTES DE PROVENCE ''MAGALI'' 2014 (FR.)(ROSÉ) - 12, CÔTES DE PROVENCE - PÉTALE DE ROSE (FR.)(ROSÉ) - 11.
ROUGES
Madiran «Tour Bouscassé» - 11, Syrah EXP - 11, Rioja Reserva -12, Pinot Noir-11, Saint Emilion-11, IP Cabernet Sauvignon -13, Monferrato «Mompertone» -12, Merlot-11, IP Cabernet Sauvignon Bin9 -16.
PEA SOUP - Truffled yogurt parfait, milk skin
Vin : Pinot blanc - Mission Hill (verre : 9)
SALMON TATAKI — rhubarb, beet
Vin : Chardonnay-Sauvignon - Banfi (verre : 10)
FOIE GRAS THREE WAYS — parfait, cuttlefish ink,meringue
Vin : Cidre de Glace Neige (verre : 14)
TUNA GRAVLAX — water melon, cucumber granité
Vin : Pinot Grigio - Gabbiano (verre : 9)
SPRING GARDEN
Vin : Riesling McWilliam's (verre : 11)
BISON TARTARE AND CARPACCIO
Vin : Monferrato "Mompertone" Prunotto (verre : 14)
U10 scallop
| Foie gras (50g
HALIBUT — citrus, scallop, parsnish purée,cauliflower
DUCK MAGRET — green onion, low temperature egg yolk, citrus flavor potato espuma
Vin : Chianti Classico Gran Selezione - Castello di Gabbiano (verre : 25)
PHEASANT — squash purée, smoked quail egg,truffle, bergamot
Vin : Shiraz-Tempranillo - Dance with the Devil (verre : 15)
VEGETARIAN SECRET GARDEN — variation of seasonal raw and cooked vegetables
OCTOPUS — sweet potato flan, herbs flavored pasta,lemon butter sauce
Vin : Riesling Léon Beyer (verre : 11)
Risotto of the moment
RIB STEAK FOR 2 — chef’s inspiration
Vin : Cabernet-Sauvignon Bin9 - Penfolds (verre : 13)
SPECIAL OF THE DAY
Creton, bread and homemade fruit ketchup
French pastry basket
Andalusian gazpacho, shrimp ceviche
Niçoise salad new fashion and her crab cake
Bison carpaccio, olive oil snow, marinated seasonal vegetables
Lobster tail tartare : smoked and fresh, herbs, smoked brioche
Migneron grilled cheese and smoked duck
Fried chicken and buckwheat crepes
Trout and lentils with lardons
Quinoa cake, smoked portobello, Pomodoro sauce
Rosted sucrine lettuce, salmon gravlax, two pan seared scallops and crystal shrimps
Chocolate brownie, vanilla ice cream ginger
Vanilla crème brulée
Strawberry and pistachio shortcake, marshmallow
THE CLASSIC
Two or three eggs cooked to your liking, served with a choice of two meats (bacon, sausage, ham, cretons or baked beans with lard), potatoes, Provencal tomato and toast
MUST TRY
SERVED WITH POTATOES, PROVENCAL TOMATO, TOAST.
Gaspésienne omelette : Lobster, asparagus
THE BENEDICT
TWO POACHED EGGS, ENGLISH MUFFIN, HOLLANDAISE SAUCE, POTATOES,PROVENCAL TOMATO.
Home-cooked ham with maple syrup
SWEET TOOTH
SERVED WITH FRESH FRUIT. Fresh fruit and maple syrup
Drinks
(Mimosa champagne, Mimosa mousseux, Veuve Clicquot , Chandon Bru, Bloody Caesar)
Pea soup, truffled yogurt parfait, milk skin
Duck magret, green onion, low temperature egg yolk, citrus flavored potato espuma
Octopus, sweet potato flan, herbs flavored pasta, lemon butter sauce
Praline and pear bavarois
Pea soup, truffled yogurt parfait, milk skin
Salmon tataki, rhubarb, beet
Granité of the moment
Veal tenderloin, lobster and scallop mousseline,seasonal vegetables
Duck magret, green onion, low temperature egg yolk,citrus flavored potato espuma
citrus flavored potato espuma
Two cheeses plate
Praline and pear bavarois
Pea soup, truffled yogurt parfait, milk skin
Summer garden
Salmon tataki, rhubarb, beet
Granité of the moment
Veal tenderloin, lobster and scallop mousseline, seasonal vegetables
Halibut, citrus, scallop, parsnip purée, cauliflower
Pheasant, squash purée, smoked quail egg, tuffle, bergamot
Vegetarian option on demand
Two cheese plate
Praline and pear bavarois
Amuse-bouche
Pea soup, truffled yogurt parfait, milk skin
Foie gras cigar, cohiba crystallized leaves, chocolate, coffee
Summer garden
Granité of the moment
Pheasant, squash purée, smoked quail egg, truffle, bergamot
Halibut, citrus, scallop, parsnip purée, cauliflower
Vegetarian secret garden, variation of seasonal raw and cooked vegetables
Truffle crusted beef tenderloin, potato Anna, seasonal vegetables,Madeira sauce
Two cheeses plate
Praline and pear bavarois
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Three starters, three main courses and two desserts: you get to choose one of each to take part in their $30 promotion. To start: braised guinea fowl puff pastry, chestnut soup with crispy brioche, or smoked and roasted eel. For the main dish: braised veal flank with truffled potatoes, herb-crusted mahi-mahi, or risotto with duck confit and fried eggplant. For dessert: an apricot tart or orange soufflé. Tough choices, right?
View this Smart ListVerses features a chic setting with a brick wall, a fireplace and an impressive, glass-walled wine cellar. Breakfast is served every day from 6:30 to 10:30 am, as a cold buffet in their elegant atrium. Otherwise you can opt for a plate called Le Classique, or choose omelettes, bagels, eggs Benedict or sweet dishes, à la carte. Their potatoes are accompanied by Provençal tomatoes, a flavourful touch. Try gourmet and local flavours in a Gaspé-style omelette with lobster and asparagus, or eggs Benedict with homemade maple ham, for a morning treat.
View this Smart ListYou’ll want to pay a visit to St. Paul Street to enjoy the glowing fireplace in the restaurant of the Hotel Nelligan and, incidentally, for its fine cuisine. Here you can enjoy one table d'hôte for $29 and a second for $39. For $29, you can choose between swordfish, beef shoulder marinated with star anise, and mushroom gnocchi. For $10 more, veal loin, Icelandic cod, orzo mac n' cheese, and northern shrimp will be offered as a table d’hôte. All of this is complemented by starters and desserts of your choice.
View this Smart List