SIGNATURE CAESAR SALAD

Prosciutto chips, Parmesan, garlic croutons, yogurt sauce

BEETS WITH WARM GOAT CHEESE SALAD

Arugula, grapes, pecans, maple

GRILLED OCTOPUS

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

ENDIVES, CONFIT DUCK AND BLEU D’ÉLIZABETH SALAD

Honeycrisp apple, pecans, Jerusalem artichokes, raspberry or pomegranate

ROASTED CAULIFLOWER

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

QUÉBEC CHICKEN PAILLARD

Calabrese butter cauliflower and Brussels sprouts, chimichurri, lemon, herbs

SALMON TARTARE

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

AAA BEEF TARTARE

Knife-cut, classic garnish, basilic oil, Parmesan

HYDROMEL LA CANARDIÈRE FOIE GRAS TORCHON

Onion compote, cherry jelly

SPAGHETTI CALAMARI & CHORIZO

Carbonara style, egg yolk

MAC & CHEESE AU GRATIN

Cheddar, mozzarella, Parmesan, kale, bacon

SEARED SALMON

Red quinoa, cucumber, kale, grapefruit, edamame

LOWER ST.LAWRENCE SALTED HERBS VEAL CHOP

Spring onions, grilled oyster mushrooms

JEAN-PAUL’S ‘PÂTÉ DE CAMPAGNE’

In a terrine, apple mustard, toasted bread, marinated eggplant, pickles

Market cuisine , according to seasons

Les Enfants Terribles Menu Fall 2018

Click here to download the menu

 

The plating presented above may differ in restaurants.

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