Louis & Jacob

WARM SALAD OF QUEBECS DUCK

CONFIT DECLINED, FRESH BLOOD ORANGE VINAIGRETTE AND LETTUCE CITRUS

CAESAR SALAD BISTRO

WITH CAPON SMOKED MEAT, POPCORN ANCHOVIES, PARMESAN REGGIANO, LONG CROUTONS GARLIC BREAD

PENNE

WITH CHICKEN SMOKED AND GRILLED ITALIAN SAUSAGE AND DRIED TOMATOES, CREAM OF ROSEMARY AND PARMESAN

WARM PASTA SALAD

WITH MELTING FETA, CRUNCHY VEGETABLES AND FINE ARUGULA

LINGUINE WITH DUCK CONFIT

FOIE GRAS AU TORCHON AND FRICASSEE OF MUSHROOMS, THYME DEMI-GLACE

ALMOST CLASSIC BEEF TARTARE

WITH DRIED TOMATO AND PARMESAN CRISP

ATLANTIC SALMON ROAST

MASHED POTATOES WITH LEMON CONFIT, SMOKED CORN CHOWDER, CLAMS AND BACON CRUMBLE

MULTI-GRAIN RISOTTO OF DUCK CONFIT

ASPARAGUS, SPINACH AND SHAVINGS OF FOIE GRAS

TARTARE DUO OF ATLANTIC SALMON

(FRESH AND SMOKED) WITH FETA CHEESE, THE AROMA OF THE MEDITERRANEAN

AROMATES FLANK STEAK MARINATED AND GRILLED

WITH ITS JUICE TO SPICE STEAK AND FRIES

BURGER OF ANGUS BEEF

FRESHLY CHOPPED BY US, ON BREAD BUN, MAYONNAISE WITH SMOKED MUSTARD, VEGETABLES AND CRUNCHY PICKLES, OLD CHEDDAR CHEESE AND FINE ARUGULA

FISH AND CHIPS COD CRISPY LAGER

CREAMY BUTTERNUT SQUASH PURÉE, TARTAR SAUCE BISTRO GREEN PEPPER IN BRINE AND FELL SAMPHIRE

BISON MEAT LOAF AND WILD

MUSHROOMS, MOUSSEILNE OF SWEET ONIONS, PORT DEMI-GLACE WITH FINE ARUGULA AND PINE NUTS WITH HOUSE FRENCH FRIES

THE PLATE

(FOR TWO) OF VARIED MEDITERRANEAN GRILLED PRESSED SMALL POTATOES TO PEEL AND FRESH HERBS AND FRAGRANT COLD SAUCES

TARTAR OF TIME

SAFFRON RISOTTO RICE

TO THE WAY THE GIANT TIGER SHRIMP, CHORIZO, BUTTER TO GARLIC FLOWERS AND WEEDS, FALLEN YOUNG SPINACH

GRILLED BEEF TENDERLOIN

ALIGOT BASED HOUSE CHEESE CURDS, FRIED VEGETABLES AND SAUCE THE TIME OF THE BISTRO TO CHOOSE FROM:
-JUICE BODIED WITH SPICE STEAK WITH MONTREAL
-CRÉMEUSE DUO MUSTARD, WHITE WINE, SHALLOTS AND HERBS
-SAUCES THE GREEN PEPPER, THE PEPPER MIGNONETTE MIXED AND COGNAC

BACK OF THE KNEE OF SLOWLY CANDIED LAMB

FRICASSEES OF FORGOTTEN VEGETABLES ROASTS(JOINTS) VARIATION AROUND THE PARSNIP

SEASONAL FRUIT SALAD

MINT SYRUP, LEMON MADELEINE

SUGAR PIE

SERVED AS WARM VELVETY BITES, NUTS CRUST, FLEUR DE SEL CARAMEL

LEMON CURD

MERINGUES, LEMON-POPPY SEED-OLIVE OIL CHIFFON CAKE, CITRUS FLAVOUR

MADAGASCAR VANILLA CRÈME BRÛLÉE, BERRIES, SABLÉ

POT OF CHOCOLATE

MOUSSE 64%, CARAMEL GANACHE, MILK CRUMBLE, TONKA BEAN FOAM

STRAWBERRY-YOGHURT PARFAIT GLACÉ

GINGER COOKIES, BASIL SYRUP,STRAWBERRY, PINK SNOW

TRIO OF SORBETS

, COCOA NUTS TUILE, BERRIES

MILK CHOCOLATE BROWNIE

CARAMELISED WHITE CHOCOLATE GANACHE, COCOA NUTS TUILE, CHOCOLATE SAUCE, BLACK CHERRY GEL, PEAR SORBET

QUEBEC FINE CHEESE PLAT