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SHEPHERD’S PIE

Braised beef cheek, truffle oil, creamed corn, potato purée

HALF BURRATA

Artichoke, kale, leek, white wine, toasted country bread

SEARED SCALLOPS

Celeriac velouté, navy beans, smoked ham, King mushrooms, celery sprouts

FOIE GRAS & CHICKEN LIVER MOUSSE PROFITEROLE

Labrador tea date caramel, hazelnut, Espelette pepper and candy cap mushroom powder

36-HOUR BRAISED BEEF CHEEK

Onions, bacon, marinated chanterelles, grilled carrots, bourguignon sauce

MAC & CHEESE AU GRATIN

Québec Cheddar and cheese curds, mozzarella, Grana Padano, kale

GRILLED OCTOPUS

Potatoes, huancaina, chimichurri, red cabbage slaw, lime, dill

ARTISAN LALIBERTÉ CHEESE

Cranberries, almonds, pollen, toasted country bread

SIGNATURE CAESAR SALAD

Prosciutto chips, Parmesan, garlic croutons, yogurt sauce

ROASTED CAULIFLOWER

Squid-ink aioli, button mushrooms, hazelnuts, fried capers, Parmesan, arugula

BEETS WITH WARM GOAT CHEESE SALAD

Arugula, grapes, pecans, maple

SALMON TARTARE

Fresh and half-smoked, coriander, jalapeño, salsa verde, Mujjol caviar

TUNA TARTARE

Sesame, soya, truffle, coriander, ginger, avocado-wasabi mousseline sauce, crispy shallots, marinated King Oyster mushrooms, sweet potato chips

AAA BEEF TARTARE

Knife-cut, classic garnish, basilic oil, Parmesan

SEARED SALMON

Red quinoa, cucumber, kale, grapefruit, edamame

Market cuisine, according to seasons

Les Enfants Terribles Menu Fall 2019

 

Click here to download the menu

 

The plating presented above may differ in restaurants.
Certain items and prices on this menu may vary in some restaurants.

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