Kitchen

 

Kitchen Character

 
 
Vertige suggests you be adventurous and depart with the chef Thierry Baron and his team on a culinary experience.The atmosphere around here will takeyou on a journey outside our frontiers while trying our famour tartares, beef carpaccio, calf sweetbread, duck confit, chocolate fondant, creme brulee and homemade ice-cream
 
   
 

 

  TO START WITH:
3
6
12
  LOBSTER ARANCINI: Saffron cream sauce
4.00
7.50
14.00
  CRISPY SHRIMP: Red curry and coconut milk sauce
5.00
9.50
18.00
  ESCARGOTS IN SHELLS: Garlic and parsley butter  
6.00
11.00
     
 
 
   
  VEGETARIANS      
  MESCLUN SALAD: Mango vinaigrette    
6.50
  TOMATO SOUP: Milk foam, oregano oil    
7.50
  CONFIT TOMATO TART: Mozzarella, basil pesto    
9.50
  WARM CRUSTED CHEVRE: Pistachios, chicory lettuce, cranberry confit    
10.00
       
 
   
  MEAT      
  LAMB KOFTA: Chickpea hummus, pine nuts, chicory lettuce    
9.00
  DUCK CONFIT BRICK: Mint-cucumber sour cream sauce    
9.50
       
 
   
  RAW:      
  BEEF CARPACCIO: Sesame, punzu sauce, coriander, cucumber sorbet    
11.00
  CLASSIC BEEF TARTARE: Arugula, parmesan,croutons    
13.00
  SALMON TARTARE: Asian flavours, wakamé seaweed, mesclun    
13.00
       
 
   
  SEA      
  SHRIMP RAVIOLI: Red curry and coconut milk sauce    
13.00
  GRILLED SHRIMP: Marinated spicy garlic oil, warn tomato and basil    
13.00
  SEARED SCALLOPS: Braised fennel with orange, beurre blanc with lemon confit    
15.00
       
 
   
  LES FOIES GRAS      
  DUCK FOIE GRAS "AU TORCHON": Fig Chutney with brioche    
19.00
  SEARED DUCK FOIE GRAS: Peach tatin, caramelized peachsauce    
21.00
  DUO OF FOIE GRAS: Foie gras "au torchon" and seared foie gras    
23.00
       
 
   

 

  LAND:  
  PORK OSSO BUCCO "À LA PROVENÇALE": Tomatoes, olives, onion, tagliatelle
19.00
  ROASTED DUCK MAGRET: Port sauce with cranberries, creamy polenta
26.00
  VEAL SWEETBREADS (Specialty of the house): Madeira wine and truffle sauce, celeriac purée
28.00
   
 
   
  THE GRILL:
 
 
  GRILLED CHICKEN, PORTUGUESE STYLE: Chorizo, sauce diable, fries
16.00
  GRILLED BEEF SIRLOIN STEAK: Black pepper sauce, roasted fingerling potatoes
24.00
  GRILLED VEAL CHOP: Marsala sauce with porcini, parmesan gnocchi
25.00
  GRILLED BEEF FILET MIGNON "8 oz": Black pepper sauce, roasted fingerling potatoes. 29.00
  MIXED GRILL "FOR TWO": Filet mignon, veal chop, chorizo, fries
55.00
   
 
   
  RAW:  
  CLASSIC BEEF TARTARE  Arugula, parmesan, fries
23.00
  SALMON TARTARE: Asian flavours, mesclun, fries 23.00
     
   
  SEA:  
  ROASTED FRESH COD FILET WITH ONION CONFIT: White wine sauce, brandade
24.00
  GRILLED SHRIMP: Marinated in spicy garlic oil, warm tomato and basil
27.00
  SEARED SCALLOPS: Braised fennel with orange, beurre blanc with lemon confit
28.00
   
 
   
  DUOS:  
  DUO OF FRESH COD AND SCALLOPS : Chardonnay sauce, brandade
35.00
  DUO OF MAGRET AND FOIE GRAS : Rossini Style with truffle oil 35.00
  DUO OF VEAL SWEETBREADS AND FOIE GRAS : Rossini Style with truffle oil
37.00
  DUO OF FILET MIGNON AND FOIE GRAS : Rossini style with truffle oil 38.00
  SURF AND TURF: Beef filet mignon and grilled shrimp 39.00
     
   

 

 

   
 
The famous chaput from provides
us with our cheese selection for
all the produits fu Quebec fans
     
  QUEBEC CHEESE PLATTER ( 2 CHOICES ):
  50 g portion, croutons, aragula
  6.00
   
  QUEBEC CHEESE PLATTER ( 3 CHOICES ):
  100 g portion, croutons, aragula
  10.00
   

 

 
brulle...our homemade dessert are true classics! Homemade comfort... French toast, chocolate fondant or creme
FROZEN TREATS  
ICE AND SORBETS OF THE MOMENT  
Announced orally
--------------------------------------------------------------------------------------- 6.00
LA DAME BLANCHE:  
Vanilla ice cream, hot chocolate, whipped cream
 
--------------------------------------------------------------------------------------- 6.00
COLONEL SCOOP :  
Lemon sorbet, vodka
 
--------------------------------------------------------------------------------------- 7.00
CLASSIC CREAM BRULEE :
Bourbon vanilla
--------------------------------------------------------------------------------------- 7.00
FROZEN PASSION FRUIT SOUFFLE :
Red fruit coulis.
--------------------------------------------------------------------------------------- 8.00
BREAD CARAMEL "BRIOCHE" :
Salted butter caramel ice cream
--------------------------------------------------------------------------------------- 8.00
70% COCOA  MOLTEN CHOCOLATE CAKE
Ice milk jam
--------------------------------------------------------------------------------------- 10.00
Betweem 10 and 15 minutes cooking

 

 

 

 

   
  TRANSFOR YOUR MEAL INTO OUR TABLE D'HÔTE FOR:
   
  A $10 SUPPLEMENT
   
  INCLUDES: SOUP OR SALAD AND DESSERT

 

 
  BEEF CARPACCIO
  LAMB KOFTA
  GRILLED VEAL CHOP
  MOLTEN CHOCOLATE TOURT
   
   
 
AT 39.00 $
 
IN 4 SERVICES
   
 
  SALMON TARTARES
  SHRIMP RAVIOLI
  ROASTED FRESH COD FILET
  MOLTEN CHOCOLATE TOURT
   
   
 
AT 39.00 $
 
IN 4 SERVICES
   
   
 
  DUCK FOIE GRAS "AU TORCHON"
  DUCK CONFIT BRICK
  ROASTED DUCK MAGRET
  MOLTEN CHOCOLATE TOURT
   
   
 
AT 49.00 $
 
IN 4 SERVICES

 

SERVED TO ALL OF THE GUEST AT THE TABLE
En 6 services
59.00 $
WITHOUT FOIE GRAS
En 7 services
69.00 $
WITHOUT FOIE GRAS

GROUP MENU

 

 

 

 

 

 

 

 

 

 

 

Table d'hôte

  $39.00 MENU
  +TAX SERVICE
  FIRST SERVICE:  
  MESCLUN SALAD: Mango vinaigrette  
  TOMATO SOUP: Milk foam, oregano oil  
     
  SECONDE SERVICE:  
  SALMON TARTARE: Asian flavours, wakamé seaweed, mesclun  
  BEEF CARPACCIO: Sesame, punzu sauce, coriander, cucumber sorbet  
  WARM CRUSTED CHEVRE: Pistachios, chicory lettuce, cranberry confit  
  CONFIT TOMATO TART: Mozzarella, basil pesto  
  LAMB KOFTA: Chickpea hummus, pine nuts, chicory lettuce  
     
   For a $10 supplement, you can add an extra service of: “Foie gras torchon”  
     
  THIRD SERVICE:  
  ROASTED FRESH COD FILET WITH ONION CONFIT : White wine sauce, brandade  
  GRILLED BEEF SIRLOIN STEAK : Black pepper sauce, roasted fingerling potatoes  
  GRILLED CHICKEN, PORTUGUESE STYLE: Chorizo, sauce diable, fries  
  PORK OSSO BUCCO "À LA PRONVENÇALE": Tomatoes, olives, onion, tagliatelle  
  CLASSIC BEEF TARTARE : Arugula, parmesan, frites  
  GRILLED VEAL CHOP : Marsala sauce with porcini, parmesan gnocchi  
     
  FOURTH SERVICE:  
  MOLTEN CHOCOLATE TOURTE  
  VANILLA CREME BRULEE  
   

 

 
 

FUN TUESDAYS AND WEDNESDAYS

THE VERTIGE SUGGESTION "TAPAS DINNER"

PROPOSES ITS "TAPAS MENU"
SERVED TO EVERYONE AT THE TABLE
SÉLECT «6 TAPAS» OF YOUR CHOICE "PER PERSON"
"3 STARTERS TAPAS AND 3 MAINS TAPAS"

STARTERS TAPAS

MESCLUN SALAD: Apple vinaigrette
BUTTERNUT SQUASH VELOUTÉ: Milk foam, hazelnut oil
WARM CRUSTED GOAT CHEESE : Pistachios "SUPP 5$"
BLACK TRUFFLE ARANCINI: "3 units" Truffle cream sauce
ESCARGOTS IN SHELLS: "6 units" Garlic and parsley butter
DUCK FOIE GRAS "AU TORCHON": Fig Chutney with brioches "SUPP 5$"
SALMON TARTARE: Asian flavours, wakamé seaweeds
CRISPY SHRIMP: Red curry and coconut milk sauce
BEEF CARPACCIO: Sesames, punzu sauce, coriander, cucumber
CLASSIC BEEF TARTARE: arugula, parmesan, croutons
MINI-TORTELLINI: Baked with cheese, sauce rosée
MUSHROOM GRATIN: Black pepper sauce
 

MAINS TAPAS

PAN SEARED SCALLOPS: Chorizo, parsnip purée, meat jus
SHRIMP RAVIOLI: Red curry and coconut milk sauce
FISH AND CHIPS: Fresh cod, tartare sauce
GRILLED CHORIZO: Creamy polenta, balsamic caramel
DUCK CONFIT BRICK: Mint-cucumber yogurt sauce
GRILLED CHICKEN: Portuguese style, fries
MINI BEEF BURGER: Cajun sauce, onions, cheese, fries
GRILLED BEEF FLANK: Red wine sauce
VEAL TONGUE: Port sauce with cranberries
PORK CROMESQUIS: Creamy polenta
COQ AU VIN DE CHINON: Bacon, mushrooms, onions
GRILLED VEAL FLANK: Marsala sauce with porcini
PAN-FRIED VEAL SWEETBREADS: Madeira wine sauce with truffle "SUPP 3$"
MOROCCAN STEW LAMB: Semolina"SUPP 3$"
 

 

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