Lunch Menu - Winter 2024-25

Soup of the day

Vermicelli salad, cabbage, carrots, Asian vinaigrette

Choice of: panko shrimp or popcorn tofu

Platter of local cold meats and cheeses

Fresh oysters and mignonette (price according to market)

Oysters au gratin x3 with compound butter and cheese

Matane cod and shrimp fritters

Grilled whole sardines Portuguese style

Fried calamari (+4)

With tomato chutney and smoked almonds

Homemade black pudding (+4)

With parsnip mousseline and apple variations

Confit pork belly (+4)

With maple-soy glaze, celeriac and sesame mousseline, Asian cabbage salad

Chef's foie gras in a torchon (+8)

With homemade brioche and apple declinasion

Plate of local charcuterie (+3)

Plate of local cheeses

Portuguese Grilled Chicken Thigh

With piri-piri sauce (mild or spicy), cabbage salad with sunflower vinaigrette and candied potatoes

Portuguese Grilled Chicken Breast

With piri-piri sauce (mild or spicy), cabbage salad with sunflower vinaigrette and candied potatoes

Vermicelli salad

With cabbage, carrots, Asian vinaigrette, choice of: panko shrimp or popcorn tofu

Grilled AAA beef flank steak (+6)

With compound butter, fried polenta and vegetables

Cod a la Braz

Salted cod with candied onions, olives, scrambled egg and straw potatoes

Fresh pasta with shrimp (+2)

With bacon, lobster bisque sauce, kale and leeks

Two churros and dulce de leche

Pastel de Nata

Portuguese Tartlet

Raspberry sorbet

Lemon sorbet

Vanilla ice cream

Financier (+5)

With praline sunflower cake, hazelnut butter, maple apple

Local cheeses (+7)