Starters

Oyster 4/each

Soup of the moment 9  

Imperials rolls, pork, shrimp (2) 12

Fried bocconcini 14   

Snails, basilic cream 14

Caesar salad, parmesan crisp, pancetta 16

Artichoke fondue and crackers 16

Shell St-Jacques 16 / 24

Fried calamari, cocktail sauce, jalapeno lime sauce 20

Goat in Walnut Crust, Maple Grilled Fruit, Citrus Dressing salad 18

Carpaccio Filet mignon, Arugula, Parmesan, fried capers 19

Fine cheese plate homemade fruit rusks, grapes, bread (3 or 5) 23/33

Tray of artisanal charcuteries (3 or 5)  27/35

Mixed plate (2 cheeses and 3 charcuteries) 38

 Salmon tartar 24 / 34   //   Beef tartar 24/ 34  

Main Course

Mussels & French fries 28

Tuna tataki with vegetables 28

Beef Burger “1855” with bacon and french fries 28

Prime Rib Sandwich 1855 and french fries 28

Vegetable risotto 29

Fettucine Carbonara 28

General Tao:  Chicken 29

Baby back ribs with Guiness & french fries 35

Salmon steaks on the grill and side dishes of the moment 36

Flan steak with Pepper Sauce, mushroom and potato 39

Pan-fried scallops  42

 Beef Filet Mignon 1855* 6oz 48 / 8 oz 60  

Prime rib “1855” au jus 10/14 oz 58/68

Grilled Angus Tomahawk * $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

 

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