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 |
© 2022 Restaurant h3. All rights reserved.
This establishment is part of COGIR restaurants
Web site created by Kim Trudel
Photo credit : Matt Ayotte