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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

 

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This establishment is part of COGIR restaurants

Web site created by Kim Trudel
Photo credit : Matt Ayotte