The Menus
Every table
tells a story.
A selection of menus from our private dinners — each one written for a specific evening, a specific table, and the people around it.
Private Dinner Menus
Seasonal Tasting Menus
Written for
the long table.
Summer 2026
The Long Light
Tasting Menu
A five-course menu that follows the Québec summer from its first heat to its last long evening.
Format
Five courses · Shared table
Duration
Approximately 3 hours
Service
Full table service · Paired wines available
Menus change with the season and the market. What arrives at the table may differ slightly — always for the better.
Amuse
00
Gougères & Smoked Trout Rillettes
Chive crème fraîche · Preserved lemon
Something small and warm to begin. A bite that tells you what kind of evening this is going to be.
First
01
Heirloom Tomato & Burrata
Basil oil · Fleur de sel · Aged balsamic
Québec heirloom tomatoes at the height of summer. Nothing else is needed. Nothing else is added.
Second
02
St. Lawrence Scallop Crudo
Cucumber water · Green apple · Dill · Finger lime
Raw, cold, and clean. The scallop needs very little — just cold and acid and something green.
Third
03
Québec Arctic Char
Beurre blanc · Summer pea purée · Charred leek · Capers
Pan-roasted skin-side down until the skin does what great fish skin does.
Fourth
04
Slow-Roasted Lamb Shoulder
Rosemary jus · White bean purée · Grilled courgette · Salsa verde
Eight hours in a low oven. Pulled at the table.
Dessert
05
Strawberry & Cream
Île d'Orléans strawberries · Chantilly · Shortbread · Elderflower