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Dinner Menu

Tasting Menu

*** Our tasting menus are available until 9:45p.m ***

5-course

75
Autumn bunuelos de viento | burrata
Consommé from the sea | Îles-de-la-Madeleine scallop
Fine pasta | truffle | tomato
PEI beef filet mignon | matsutake
Kobucha squash | maple | 70% chocolate

Pairings 

 

Discovery  h1 – 40
Prestige h2 – 70
Passionate h3 – 100

7-course

95
Autumn bunuelos de viento | burrata
Consommé from the sea | Îles-de-la-Madeleine scallop
Pan-seared foie gras | brioche | local yuzu marmelade
Fine pasta | truffle | tomato
PEI beef filet mignon | matsutake
Raisin cake | fir | pistacio
Kobucha squash | maple | 70% chocolate

Pairings 

 

Discovery h1 – 55
Prestige h2 – 90
Passionate h3 – 150

À la cate Menu

Appetizers

6 or 12 fresh oysters
raw, on ice, with mignonettes
24 / 46
Mushroom cream soup | sea buckthorn | parsley oil | black walnut 15
Beet | Péningouin | spinach | pine nuts | buttermilk vinaigrette 17

Hamachi sashimi | daikon | sea buckthorn | horseradish and yuzukoshō mousse | shishito vinaigrette

15
PEI beef tataki | brioche | yuzu | black walnut 22

Octopus | homemade guanciale | Sherry glaze | honeycrisp | Violet Queen potato | Gorria pepper

17

Main

Beet risotto | Louis d’or | burrata | tempura 30
Homemade ricotta cavatelli | tartufata | golden enoki | lion’s mane 34

Kamouraska lamb | fregola | garden arugula | mint

38
Aged duck magret | heirloom carrots | date | Reform sauce 39
PEI beef striploin | mushroom | seasonal vegetables | potato aligot | bordelaise sauce 45

Gaspesian Halibut | wild rice | squash | green oil | grapefruit

48

Tomahawk steak from PEI 40oz | wild mushrooms | vegetables | truffle cavatelli | bordelaise sauce | brioche (for 2)

PM

Dessert

Three Quebec cheeses | pâte de fruit | honey from our combs | brioche 22
70% chocolate | praline 14
Apple tarte tatin style cheesecake | cider sorbet 14
Maple crème brûlée | peach | pear | fig leaf ice cream 14

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This establishment is part of COGIR restaurants

Web site created by Kim Trudel
Photo credit : Matt Ayotte