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The Cuisine of Greater Montreal
The Cuisine of Greater Montreal
 
Barbecue
Barbecue Sauce with Port and LAB Tropical Syrup
Grilled Tuna on Tropical Salsa
Rabbit with Honey, Rosemary and Wheat Beer
Jérôme Ferrer, restaurant Europea, Nontréal
Saddle of Rabbit with Maple and Grainy Mustard
Stuffed Saddle of Rabbit Grilled on the Barbecue
Breakfast
Yogurt with Avocado, Pomegranate and Granola
Cakes
Maple Syrup Cheesecake with Coconut Crust
Candies and sweet temptations
Candied Orange Peel with Chocolate
Jérôme Ferrer, restaurant Europea, Nontréal
Maple Macaroons
Jérôme Ferrer, restaurant Europea, Nontréal
Chunteys, compotes, ketchups, jams and jellies
Pear and Almond Compote with Port
Cocktails
Bacon N' Eggs - whisky
Cabane du Bas-Canada - whisky
Cocktails with no alcohol
Punch for the Under-18s - because kids are entitled to celebrate too!
Cream soups
Asparagus Velouté with Chèvre Foam
Jérôme Ferrer, restaurant Europea, Nontréal
Cauliflower and crisped ham soup
Cream of Lobster
Jérôme Ferrer, restaurant Europea, Nontréal
First courses
Avocado and Shrimp "Pot de crème"
Fish
Bobines Farm Trout with Lobster Mashed Potato and Thermidor Sauce
Maple sugar salmon gravlax
Nile Perch Roulades on Vegetable Tabbouleh with Cumin and Citrus Butter
Jérôme Ferrer, restaurant Europea, Nontréal
Skewers of Arugula-Wrapped Pangasius with Shrimp Broth
Jérôme Ferrer, restaurant Europea, Nontréal
Thinly sliced salmon marinated in maple syrup and whisky
Meat
Braised Rabbit with Beer
Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice
Éric Gonzalez, James Le Restaurant, Vieux-Montréal
Pork Chops Glazed with Whisky and Maple Syrup
Rabbit Civet
Éric Gonzalez, James Le Restaurant, Vieux-Montréal
Rabbit Osso Buco
Éric Gonzalez, James Le Restaurant, Vieux-Montréal
Rabbit Sauté with Curry
Rabbit Simmered in Cider with Apples
Jérôme Ferrer, restaurant Europea, Nontréal
Rabbit with Sage
Saddle of Rabbit with Vidal Wine and Raisins
Pasta
Farfalle with Italian Sausage and Saffron
Lobster Rockefeller Mac n’cheese
Rotini with Cherry Tomatoes and Ricotta Salata
Whole Grain Penne Bella Stagione
Pies and tarts
Caramel Three-Nut Tart
Velvety Peach and Pear Tart
Poultry and feathered game
Grilled Sesame Chicken
Salads
Aspargus – serrano salad with almond cream and maple-mustard vinaigrette
Shellfish
Gaspé Peninsula Lobster Medallions with Coconut Curry Emulsion and a Coral Tuile
Mango Lobster Ravioli with Verbena and Creamy Signature Chocolate Bisque
Shellfish salads
Gaspé salad of lobster, fiddleheads, salmon roe, sea parsley oil and samphire mustard
Sweet sauces
Maple-chocolate caramel with fleur de sel
Tapas and small bites
Grey macaroons, cream of goat cheese, black olives, Maille Dijon and chives
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