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Seth Gabrielse's Cuisine
Seth Gabrielse’s cuisine will seduce you with its qualities: flavours
and aromas among them. He creates an enthusiastically Quebecois, even Montrealais,
cuisine. In order to achieve this, he uses local products, local purveyors,
and local artisans to supply his needs. This tireless Chef has his hand in
everything, from the dough that is transformed into the fabulous bread served
in the evening, to the charcuteries served at lunch and dinner.
Wednesday 08 September 2010
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| Appetizers
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Green from Birri, confit shallot vinaigrette
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6
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Tomato velouté scented with lavander
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7
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Composed vegetable salad and truffle vinaigrette
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8
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Heirloom tomato, arugula pesto, cucumber, fried Montérégie goat cheese, truffle sauce
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9
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Our own charcuterie platter with pickled vegetables
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9
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Lightly smoked scallops, fennel purée and capers, pineapple, lemon vinaigrette
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11
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Nordic shrimp verrine, celery, apple, tarragon foam and Jerusalem artichoke chips
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12
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Lamb tartar, homemade harissa, pomme gaufrette
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13
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Foie gras au torchon, marinated cherries, brioche
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17
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| Main Courses
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Fried mozzarella di bufala, spicy eggplant purée, roasted cherry tomatoes, arugula
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19
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Grilled milk-fed calf liver, rapini with garlic, Balsamic infused cipollini, onion rings, demi sauce with lard
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21
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Beef strip sirloin, creamy polenta, green bean salad and roasted tomatoes
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23
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Pacific halibut, black beans, coriander salsa verde, spicy green olive salad
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24
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Grilled striped bass, asparagus, pistachio aillade, orange supremes
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25
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Veal sweetbreads, roasted grapes, sour dough panzanella, Pedro Ximenez vinaigrette
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26
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Duck magret, dandelion honey glazed, fork mashed potato with Berber spices, collard greens, long pepper sauce
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27
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Beef rib eye for 2
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55
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Chef de cuisine Seth Gabrielse
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