• Squash / Foie gras / Kumquat

  22

  Foie gras au torchon, pumpkin purée with cider vinegar, Sunshine and peppercorn squash pickles, kumquat marmalade, pumpkin seeds and homemade brioche

• Celery / Seafood / Green tea

  19

  Scallop and shrimp longuet, marinated mussel salad, green apple and celery, creamy celeriac and rosemary, green tea vinaigrette

• Jerusalem artichoke / Iris mushroom / Coffee

  22

  Roasted hedgehog hydna with hazelnut butter, seared shiitake mushrooms, marinated piopino, Jerusalem artichoke puree and crisps, hot coffee vinaigrette

• Carrots of O'koppo / Capuchin / Flax

  16

  Carrots from our market gardener glazed with flax caramel, carrot top and golden flax pesto, nasturtium leaf vinaigrette, carrot pickle

• Beets / Goat cheese / Egg

  15

  Beet confit, sheep milk Labneh, smoked yolk jam, beets relish

• Cabbage / Sweetbread / Nuts / Liquorice

  26

  Crispy veal sweetbreads, green cabbage purée with walnut oil, Savoy cabbage, roasted walnuts, hazelnut butter and liquorice meat jus

• Caviar / Blinis / Aigrelette

  52

  10g of sturgeon caviar Acipenser Transmontanus, Blinis and fine herbs cream

• Panais / Sanglier / Gin

  38

  Duo of wild boar, flank cooked at low temperature, roasted top sirloin, steamed parsnip, parsnip purée and pieces of chestnut, meat jus with Les Subversifs gin

• Tomato / Calamari / Pepper

  36

  Squid stuffed with chorizo ​​and house-dried tomato, mashed eggplant with black garlic, sweet pepper piperade, smoked tomato sauce

• Cauliflower / Char / Meyer Lemon

  36

  Fillet of char cooked unilaterally, skin chips, mashed cauliflower and watercress, caviar lemon, cauliflower
  crunchy, white butter sauce with Meyer lemon

• Onion / Cavatelli / Spinach

  35

  Pan-fried homemade cavatelli and spinach, grilled onion broth, roasted cipollini onion, potato and bacon bread, marinated green onion salsa
  
  *We donate $1 to the IUCPQ foundation for heart disease research each time this dish is ordered

• Beet / Duck / Orange

  38

  Half duck breast, maple beet purée, caramelized Granny Smith apple balls, orange gastric sauce and cider vinegar

• Extra

  Seared foie gras 16
  Mushrooms 12
  Flank of wild boar 8

*Ask your server for our vegetarian options

• Apple / Crème brûlée / Chai spices

  11

  Crème brulée with chaï spices, caramelized apple

• Coffee / Mascarpone / Pecans

  12

  Tiramisu, coffee mascarpone mousse, spoon biscuit, salted butter and coffee caramel, frosted pecans, coffee tuile and mocha mousse

• Sorbet / Fruit du moment / Meringue

  7

  Sorbet of the moment

• Chocolate / Millefeuille / Blackcurrant

  12

  Millefeuille, double chocolate cream, gluten-free cocoa crumble, blackcurrant variation, cranberry honey

• Cheese plate

  15

  Grondines cheese duo
  
  Pairing: Chateau Chalon 2014, Les Parelles ($14 / 2oz)

If you have any allergies, please let us know.