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Appetizer

Our Famous Soup of the Day. 8

Farm Salad from Ferme de l’Artisan. 8
Homemade Jägermeister vinaigrette, fresh vegetables

Mushroom Duo from Versant. 21
Lion’s mane, shiitake croquettes, truffle ricotta on spiced toasted bread

Chef’s Carpaccio. 20
Parmesan whipped cream, toasted pine nuts, microgreens

Snow Crab Tostada and Scallop Ceviche from Gaspésie. 25
Guacamole, citrus-herb sour cream with spiced Ubald Gin, cherry tomatoes & microgreens

Salmon Gravlax Infused with Ubald Gin and Beets. 21
Lemon-dill-coriander yogurt, Lebanese cucumber, smoked lemon salt and microgreens

Argentinian Shrimp Ceviche with Hibiscus. 24
Served on roasted red pepper coulis with tatsoi flowers

Torched Goat Cheese and Beets. 20
Asian pears, oat and maple pecan crumble, arugula and sunflower microgreens

Burrata and La Cena Charcuterie. 26
Assortment of cured meats, pistachio pesto, cherry tomatoes and balsamic reduction

Main Courses

Beef Cheek Burger with Fried Halloumi. 23
Ebou Bakery bun, Dijon-style sauce, and sucrine lettuce

Beef Tartare with Aioli and Truffle. 24 / 38
Garlic mayo, French shallots, capers, pickles, parmesan mousse, served on beet purée

Salmon Tartare with Apple and Basil. 24 / 36
Garlic mayo, French shallots, served on homemade guacamole

Portuguese-Style Chicken Supreme. 36
Marinated chicken breast, served with grilled vegetables & creamy white wine and leek sauce

Mont Bistro Fish N Chips. 24
Beer-battered cod fillet served on tartar sauce with grilled lemon

1855 Beef Flank Steak. 42
Served with Saint-Laurent Whisky flambéed pepper sauce and sautéed seasonal vegetables

Grilled Octopus. MP
Served with mild chorizo, grilled vegetables, and creamy corn sauce

Surf and Turf. 68
Milk-fed veal chop, Argentinian shrimp, grilled vegetables, truffle mushroom sauce,
and torched butter with confit garlic