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Dinner Menu

Oysters / starters ...

2 cold oysters
Ginger kombucha
8
2 warm oysters
Louis d’or, sea urchin
8
6 or 12 fresh oysters
raw, on ice, with mignonette
18 / 34

Appetizers

 

Arctic char tataki, salsa verde, shallots 15
Mushroom cream, perled onions 15
Mushroom something, cashew butter, panko egg 17
Venison tartar, tartufata salsa, grissini 17
Tomatoes salad, bacon, tarragon dressing 17
Grilled octopus, pork cheek, honeycrisp apple 20
Veal sweetbreads, rhubarb, gorria pepper 20
Foie gras au torchon, seabuckthorn, brioche 22

Main

Herb risotto, Louis d’Or cheese, labneh 30
Nordic shrimps, agnolotti, tarragon 32
Ricotta cavatelli, tartufata salsa, mushroom cream 34
Arctic char, leeks, mujol caviar 37
Beaurivage pork, potatoes, parmesan, chimichurri daisy 37
Duck magret, fregola, mustard sprouts 38
Bluefin fresh tuna from Gasepsie, beans, local miso, mint oil 42
Appalachian venison haunch, cauliflower, endives, radish 40
IPE beef striploin, Heirloom carrots, onions 42
Kamouraska lamb, corn, rapini 42
Aged PEI prime rib, all dressed (to share) 125

Desserts

Three Quebec cheeses, pâte de fruit, honey from our combs 18
Raspberry tartlet, pistachio 14
Molten 70% Chocolate cake, blackcurrent, vanilla ice cream 14
Oat, apple, seabuckthorn
14
Peaches, matcha crumble, maple  14
Mignardises to share 12

 

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This establishment is part of COGIR restaurants

Web site created by Kim Trudel
Photo credit : Matt Ayotte