Starters
Oyster 3/each
Soup of the moment 9
French onion soup 13
Lobster bisque 14
Imperials rolls, pork, shrimp (2) 11
Fried bocconcini 13
Snails, garlic butter, grated Swiss cheese 14
Caesar salad, parmesan crisp, pancetta 15
Warm candied duck salad 17
Mini tomatoes, bocconcini, basil, balsamic, olive oil 13
Artichoke fondue and crackers 15
Coquille St-Jacques 16 / 24
Fried calamari, cocktail sauce, jalapeno lime sauce 17
Hot Goat Salad in Walnut Crust, Maple Grilled Fruit, Citrus Dressing 17
Carpaccio Filet mignon, Arugula, Parmesan, fried capers 18
Fine cheese plate homemade fruit rusks, grapes, bread (3 or 5) 23/32
Tray of artisanal charcuteries (3 or 5) 26/34
Mixed plate (2 cheeses and 3 charcuteries) 36
Salmon tartar 22 / 32 // Beef tartar 22 / 32
Main Course
Mussels & French fries 26
Tuna tataki with vegetables 26
Beef Burger “1855” with bacon and french fries 26
Prime Rib Sandwich 1855 and french fries 26
Pasta of the day 26
Vegetable risotto 28
Fettucine Carbonara 28
General Tao: Chicken 28
Shawarma chicken sandwich Shish Taouk style 28
Baby back ribs with Guiness & french fries 30
Garden Lasagna with Cheese Quartet 28
Filet mignon skewers 38
Salmon steaks on the grill and side dishes of the moment 34
Flan steak with Pepper Sauce and french fries 38
Pan-fried giant scallops (4) on mashed parsnip creamy lime sauce 42
Beef Filet Mignon 1855* 6oz 46 / 8 oz 58
Prime rib “1855” au jus 12/16 oz 58/68
Grilled Angus Tomahawk, sautéed mushrooms* $4/oz
Dessert – card
Chocolate Fondant 10
Crème brûlée, flavour of the moment 10
Lemon meringue pie 11
Triple chocolate: Fluffy dark chocolate cake, creamy milk chocolate,
white chocolate mousse, crumble and chocolate ice cream 11
Cheese cake, crispy pecan and caramel fleur de sel 12
Desserts cuisinés par KarinO Gâteau