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

 

---