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À La carte

FIRST THINGS FIRST
Delicate blend of lettuces from our garden
Raw vegetables and sunflower seeds flavoured with La Villa fine vinegar
13.
Grilled cucumber marinated in white balsamic vinegar
Served in a crisp salad with Asian-inspired vinaigrette, chickpea purée and shiso leaves
14.
Salt cod croquettes
In a crispy panko coating, served with a Granny Smith apple, kohlrabi and celery salad and fresh horseradish emulsion
16.
Field tomato concassé
Seasoned with fleur de sel from Îles-de-la-Madeleine and served on ancestral multigrain bread grilled in olive oil,
with basil pesto, fresh cheese and marinated shallots
15.

Bluefin tuna tataki
In a sunflower and pumpkin seed crust with Bas-Saint-Laurent salted herb emulsion, puffed wild rice and sprout salad

22.
Appalachian venison carpaccio
Flavoured with camelina oil, marinated cattail hearts and smoky mustard emulsion
19.
RÉSISTANCE
Grilled broccoli

Topped with black garlic marinade, sautéed oyster mushrooms, white bean purée with Appalachian truffle oil and spiced grilled almonds

28.
Roast duck breast

With ginger carrot purée, a selection of seasonal vegetables and a raspberry gastrique

36.
Grilled beef

Beef shoulder with garlic scape potato purée, roasted carrots and béarnaise sauce from a siphon

37.
Agnolottis stuffed with L’Hercule de Charlevoix cheese and spinach

Fresh pasta cooked in a flavourful vegetable broth, grilled leeks, fried kale and lemony herb salad

33.
Saint Lawrence lobster

Butter-poached, then lightly grilled, parsnip purée with brown butter and almonds, green vegetables and bisque butter split with leek oil

47.
Corn-crusted sweetbreads

Served with corn purée, roast vegetables, drizzled with a meat and wild mushroom au jus sauce

49.
The Finale
Crispy giant puff

Sweet clover pastry cream, citrus fruit concassé, whipped cream and red fruit jelly

11.
Pistachio panna cotta

Raspberries three ways – thin jelly, powder and sorbet – with lemon curd

12.
Chocolate and yuzu custard

Lac-Saint-Jean blueberry jelly, salted bitter chocolate ganache and buckwheat financier

13.
Maple sugar and fir Breton shortbread

Lemon jelly, maple frozen yogurt and fresh berry consommé

12.
Hot & cold beverages
Vegetable juice, fruit juice or soft drinks
3.50
Sparkling water from Québec
355 ml  3.50
750 ml  6.50
Drip-filter coffee, tea, herbal tea or glass of milk
2.75
Espresso or long espresso
6.
Latté or cappuccino
7.
ITHQ - Institut de tourisme et d'hôtellerie du QuébecAliments du Québec au menuLe Parlementaire is proud to partner with the Institut de tourisme et d'hôtellerie du Québec (ITHQ). By sharing its expertise and resources, the ITHQ contributes to the development of the Assemblée nationale restaurants.