Dinner Menu
Oysters / starters ...
| 6 or 12 fresh oysters raw, on ice, with mignonette |
18 / 34 |
Appetizers
| Roasted sunchoke soup, black walnut, pear chutney | 15 |
| Beef tartar, tartufata salsa, parmesan, sesame grissini |
17 |
| Mushroom something, potato mousse, cashew butter, panko egg | 17 |
| Vegetables tartlet, parsnip, egg yolk jam | 17 |
| Arctic char tataki, salsa verde, shallots, gingerbread crumble |
18 |
| Nordic shrimps chawanmushi, mujjol caviar, mushroom and clams sauce | 20 |
| Grilled octopus, pork cheek, honeycrisp apple | 22 |
Main
| Seafood risotto, labneh, Louis d’Or | 36 |
| Ricotta cavatelli, tartufata salsa, mushroom cream |
34 |
| Veal sweetbread ravioli, celery root purée, homemade smoked pancetta | 35 |
| Beaurivage pork, sweet potato, kimchi, coriander, wild blueberry sauce | 37 |
| Duck magret, fregola, romanesco, heirloom carrots, cranberries | 38 |
| IPE beef striploin, onions, potato aligot | 45 |
| Stripped bass, butternut squash, grapefruit, local miso, mint oil | 36 |
| Kamouraska lamb, salsify, pepperonata, pine nuts | 49 |
Desserts
| Three Quebec cheeses, pâte de fruit, honey from our combs | 18 |
| Molten 70% chocolate cake, black current, praline ice cream | 14 |
| Baba, strawberry, mascarpone, sweetclover | 14 |
| Cheesecake, pumpkin, Earl Grey tea, maple ice cream | 14 |
© 2023 Restaurant h3. All rights reserved.
This establishment is part of COGIR restaurants
Web site created by Kim Trudel
Photo credit : Matt Ayotte