Dinner Menu
Tasting Menu
4-course |
69 |
| Amuse-bouche Scallop ceviche | Fermented tomato water | |
| Nicole’s asparagus | Rimouski sea urchin | |
| Raviolo of lobster from Gaspésie | Black truffle | |
| Boeuf Wagyu Hokkaido | Ail des bois | |
| Strawberry | Mascarpone |
6-course |
89 |
| Amuse-bouche Scallop ceviche | Fermented tomato water | |
| Nicole’s asparagus | Rimouski sea urchin | |
| Foie gras terrine | Brioche | Strawberry | |
| Raviolo of lobster from Gaspésie | Black truffle | |
| Hokkaido Wagyu Beef | Wild Garlic | |
| Rhubarb | Celery | |
| Strawberry | Mascarpone |
À la cate Menu
Appetizers
| 6 or 12 fresh oysters raw, on ice, with mignonette |
24 / 46 |
| Miso consommé | asparagus | green peas | wild garlic | 15 |
| Flatbread, Peningouin, chick peas, black walnut | 17 |
| Hamachi sashimi | sea buckthorn | umami | 23 |
| Lobster | smoked beurre blanc | tomato coulis | 25 |
| Octopus | pork cheek | honeycrisp apple | 22 |
Main
| Spinach risotto | fresh peas, | Louis d’Or | 30 |
| Ricotta cavatelli | tartufata | mushrooms | 34 |
| Tortellini | sweetbread | brown butter | sage |
|
| Duck magret | cashew | honeyberry | 38 |
| PEI beef striploin | asparagus | morrels | potato aligot | bordelaise sauce | 45 |
| Gaspesian hallibut | cauliflower | grapefruit | lemon balm | 48 |
Dessert
| Three Quebec cheeses | pâte de fruit | honey from our combs | 18 |
| 70% chocolate moist cake | blackcurrent | praline ice cream | 14 |
| Rhubarb | strawberry | sweetclover mousse | 14 |
| Maple crème brûlée | Québec blueberries | 14 |
© 2023 Restaurant h3. All rights reserved.
This establishment is part of COGIR restaurants
Web site created by Kim Trudel
Photo credit : Matt Ayotte