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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

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This establishment is part of COGIR restaurants

Web site created by Kim Trudel
Photo credit : Matt Ayotte