Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.
BOULUD SUR MER
THREE COURSE 50. Served in 50 minutes
APPETIZERS
Green and Yellow Bean Salad
Cherry Tomatoes, Mustard Vinaigrette
Chilled Soup
Cucumber, Avocado
Tuna Tartare +6.
Soya and Ginger Shallots, Squid Ink Tile
Beef Carpaccio +6.
Fried Artichokes and Capers, Spicy Mayo
MAIN COURSES
Lamb Raviolis
Eggplant, Capers, Tomatoes
Grilled Pattypan Squash
and Oyster Mushrooms
Toasted Almonds, Sauce Vierge
’’Bouillabaisse’’
Fingerling Potatoes, Fennel, Spicy Provençal Sauce
Pork Tenderloin
Mashed Potato, Sautéed Mushrooms, Garlic Blossom Pork Jus
Grilled Swordfish +10.
Piperade, Tomato Coulis with Basil
DESSERTS
Strawberry Shortcake
Almond Sponge Cake, Québec Strawberry Confit, Whipped Vanilla Ganache
Homemade Ice Cream or Sorbet
1 Scoop -Delicacies
À LA CARTE
APPETIZERS
Selection of Charcuterie 36.
Condiments
Local Oysters on Ice (6) 33.
Upon Availability
Gazpacho 22.
Tomatoes, Strawberries, Bread Croutons, Watermelon
Mixed Green Salad 19.
Avocado, Raw Vegetables, Mix of Nuts (extra chicken +12.)
Burrata 22.
Heirloom Tomato, Basil, Gnocco Fritto
Grilled Octopus 38.
Romesco Sauce, Pepper and Garlic Flower Condiment
Escargots and Mushrooms Duxelle Casserole 24.
Garlic Butter, Breadcrumbs, Toasted Bread
À LA CARTE
MAIN COURSES
Risotto 62.
Risotto, Green Asparagus, Black Truffle
Tuna Steak 49.
Mashed Potatoes, Zucchini, Poultry Juice with Anchovies
Chicken Supreme 42.
Zucchini Flower Stuffed with Ratatouille
Prince Edward Island Beef Tenderloin 78.
Fries, Pepper Sauce
Homemade Burger 42.
Onion Chutney, Arugula, Smoked Pork Belly, Douanier Cheese, Served with Fries or Salad
