Dinner Menu
Amuse-bouche
| 2 garnished oysters on ice Ginger kombucha |
10 |
| 2 hot oysters Louis d’or, potato mousse, sea urchin |
10 |
| Crab and lobster acra + seared scallop Fresh cream |
14 |
Appetizers
| Three peas cold soup, onion cream |
15 |
| Tartlet duet spring vegetables, egg yolk jam, daylily + mushroom, foie gras shavings |
21 |
| Octopus potatoes, red pepper, apple, chimichurri, pistachio, sherry sauce |
26 |
| Tuna sashimi kale, shrimp chips, sesame crumble |
24 |
| Grilled sweetbreads smoked pork jowl, rhubarb |
24 |
Main
| Beaurivage pork wild mushroome, smashed potatoes, bacon jam, bluberry sauce |
— |
| Ricotta cavatelli tartufata sauce, white truffle sauce |
37 |
| Kamouraska lamb, three ways morels, rapini, turnip, lamb sauce |
49 |
| Catch of the day tomato, potato, whelks, quebec miso, saffron and ginger sauce |
— |
| St-Pie duck breast bear garlic, mushrooms, fregola pasta, cranberry sauce |
41 |
| Risotto, Gré des champs, spinach, fiddlhead, labneh |
32 |
| IPE prime rib beef, (for 2 people) cheese aligot, bone marrow sauce, spring vegetables |
150 |
Desserts
| Maple butter donut | 12 |
| Cheesecake with lemon | 14 |
| Molten 70% Chocolate cake blackcurrent, melilot and vanilla ice cream |
15 |
| Apple, Sea Buckthorn, oat crumble |
14 |
| Cheeses 3 varieties of the territory, Condiments, croutons |
22 |
© 2022 Restaurant h3. All rights reserved.
This establishment is part of COGIR restaurants
Web site created by Kim Trudel
Photo credit : Matt Ayotte