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Dinner menu

Appetizers

Oysters of the moment (2)

ginger and lemon kombucha, burned green onions puree

10
Marinated salmon

Koji rice and smoked maple, enoki, apple and chive powder

10
Grilled duck heart

leeks, pine tree togorashi and soya ice cream

10
The bread

cultured butter 

5

Starters

Gaspésie Tuna Sashimi
Wild rice powder, kale, shrimps chips and daikon
24
Vegetable Tartlet
Jam of egg yolks from our hens, cauliflower puree and marinades
15
Squash Soup

onions, chestnuts, crème fraiche and herbs

15
Grilled Sweetbreads
apple, Goria pepper, smoked Beauvivage pork cheek
20
Matane Shrimps
marinated celeriac, sunchoke foam and crispy black garlic 
21
Arctic char

sea urchin, oyster mayo and tarragon

24

Main Courses

Vegetables
Roasted, salsa verde, vegetable glaze, chanterelles mushrooms
22
Antoine’s Guineafowl
Hemp gnocchi, squash and Brussels sprouts
45
Ricotta Cavatelli
hedgehog mushrooms, tartufata sauce and white truffle oil
37
Duck Brest from St-Pie
heirloom carrots, cranberries, king mushroom and cashew butter
45
Halibut from Gaspé, served warm

beets, celery, sea snails, miso, ginger and saffron sauce

48
Kamouraska Lamb
corn cream, wild mushrooms, garden arroche and bacon
49
Aged Prince Edward Island’s Beef Prime Rib (To Share)
 small white turnips, beef marrow and  Au Gré Des Champs cheese aligot
135

Desserts

 

70% chocolate

bolet mushrooms mousse and black walnuts crème anglaise

15
Baba with pear wine
chantilly, gavotte and currant gel
14
Oats crumble
apples and sea buckthorn
14
Variety of three local cheeses 

raspberry fruit paste, seabuckthorn jelly, runner honeycomb from la Cabane du Coureur and brioche

 

15

 

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This establishment is part of COGIR restaurants

Web site created by Kim Trudel
Photo credit : Matt Ayotte