Lunch
Appetizers
- Fried panisse, carrot purée, roasted root vegetables, cashew cream 13 ve
- Caramelized onion tartlet, garlic scape pesto, mushrooms 15
- Mussel and clam chowder, corn espuma, potato 17
- Chicken liver mousse, apricot jam, hemp and camelina crisp 16
- Daily appetizer 17
Main courses
- Guinea fowl supreme, layered squash and beet, mustard sauce 28
- Parsnip cavatelli, sautéed mushrooms, fried parsnips, vegetable glaze 23 ve
- Braised pork shoulder pot-au-feu style, Labrador tea broth, black garlic mayonnaise 29
- Char and turbot ballotine, wild rice, spinach and dill purée, velouté and mullet roe caviar 30
- Daily special 27
*1st bread service included. $2 per person for subsequent bread request.
Cheeses
- Choice of Quebec cheeses 6
- 3-cheese platter 17
Desserts
- HoneCinnamon doughnut, grape sorbet, apple compote 11
- Coffee ice cream parfait, pear and parsnip cream, caramel 11
- Birthday cake 13
- Assorted mignardises 7
Coffees and teas
- Filter coffee 3
- Camellia Sinensis tea or herbal tea 3
- Espresso 4
- Cappucino or café au lait 5
v: vegetarian
ve: vegan
- If you have a food allergy or food intolerance, please inform the maître d’hôtel or professor on duty before ordering.
- Most of the products used by the Restaurant de l’ITHQ are sourced from local suppliers based on product availability and seasonal production. Menus are subject to change without notice.
Evening
- Tuesday and Wednesday: 3-course table d’hôte menu starting at $65
- Thursday to Saturday: À la carte menu
- Available at all times: Tasting menu at $94 (5-course menu crafted based on fresh arrivals and seasonal inspiration) | Wine and food pairing +$60
À la carte menu
Appetizers
- Plant-based inspiration through the seasons 17 vl
- Beef tartare, sun-dried tomato condiment, crispy potato sticks 23 vg
- Gratinated oysters, sautéed leeks and bacon, almond and wakame crust 22
- Whelks, confit chicken wing, gnocchi, watercress coulis, hazelnuts 20
Main courses
- Roasted cauliflower, beluga lentils, romesco sauce 32 vg
- Caramelle pasta with Louis d’Or cheese, pecan pesto, squash, Brussels sprouts 30 v
- Catch of the day, mussels, Cochons tout ronds chorizo piperade, Basque-style sauce 48
- Veal cheek blanquette, wild rice, black trumpet mushrooms 53
1st bread service included. $2 per person for all subsequent requests.
Cheeses
- Choice of Québec cheeses 6
- Choice of 3 cheeses 17
Desserts
- Crispy maple layer, wild rice ice cream, cranberry coulis 13
- Coffee mousse, pecan praline, Jerusalem artichoke and vanilla ice cream 13
- Rice pudding, Concord grape sorbet, meringue, cinnamon custard 13
**A vegan option is available upon request
Coffe and tea
- Camellia Sinensis tea or herbal tea 3
- Espresso 4
- Cappuccino o caffè latte 5
v : vegetarien
vg : vegan
- If you have a food allergy or food intolerance, please inform the maître d’hôtel or professor on duty before ordering.
- Most of the products used by the Restaurant de l’ITHQ are sourced from local suppliers based on product availability and seasonal production. Menus are subject to change without notice.
Breakfast
Continental Breakfast
$27.30 per person
Hot
- Scrambled eggs
- Roast potatoes with herbs
- Sausages
- Bacon
Cold
- Assorted bread station (including Le Trou bagels)
- Black forest ham
- Smoked salmon
- Hard-boiled eggs
- Cereals
- Cheddar Île-aux-Grues
- Yogurt
- Fresh fruit
- Fourmi Bionique Granola, cereal and milk
- Homemade jam, cream cheese, maple syrup, honey
Unlimited filtered coffee
- In order to avoid any inconvenience and to facilitate our service, please inform us of any food allergies or intolerances at the time of booking. Please also advise your server before ordering as an extra precaution.
- Our menu is inspired from the seasons and adapts according to the novelties and products from our local partners. For these reasons, our menu is subject to change without notice.