À la carte Menu
Soup of the Day
Salad of the Moment
Garlic parsley butter.
Provolone Cheese +2.5
Fried tortillas, cheese curds, ricotta, house salsa, marinated jalapenos.
Selection of two cured meats and one terrine, pickles, olives, dijon mustard, rye bread.
Market Price per 100grams
Selection of two kinds of cheese, dried fruits and nuts.
Foie Gras Torchon
Poached in brandy, served on rye bread with the jam of the moment.
The 3 Little Bernardins
Three dips, grilled pita bread.
Extra bread +3
Fettuccine with Mushrooms
Cream sauce, wild mushrooms, truffle oil garnish.
Creamy sauce enriched with eggs, smoked bacon.
Double the bacon +4
Gnocchi Stuffed with Mozzarella
Sundried tomato pesto.
Spaghettini Tom Yum
Shrimp, fresh tomatoes, green onion, flavoured with lemongrass and Kefir lime leaves.
Replace shrimp with a lobster tail +20
Poached market fish in coconut milk, Thai red curry, chopped fresh herbs, red peanuts.
Add a lobster tail +20
Beef Short Rib
Alberta Beef braised for 8 hours, Bolognaise sauce, served with spaghetti
Two lobster tails baked in the oven with Spanish caviar butter sauce
* The dishes are accompanied by seasonal vegetables. *
* Dairy options and alternative gluten-containing products are available. *
The Mach Breakfast
2 eggs any style, choice of sausage, bacon, or avocado, salsa of the moment, and summer hummus.
2 scrambled eggs with seasonal ingredients, served with homemade ketchup.
An homage to the “Kogi” food truck by Roy Choi. 2 corn tortillas stuffed with breakfast sausage, cheese curds, sweet and spicy Korean chili sauce, and kim chi salad.
Our interpretation of shakshuka. 2 eggs poached in a sweet Indian curry, served with papadam and chutney.
For the real Montrealers. 2 poached eggs served on rye bread, Montreal smoked meat and homemade pickles, smothered with Dijon hollandaise.
La Salade Thaïlandaise
The Niçoise travels to Thailand. Spring mix and seasonal vegetables tossed with a tangy vinaigrette and peanuts, served with a chicken rillette and a pickled egg.
Machiavelli's hair of the dog. Three slices of french toast stuffed with Ricotta and coated in Panko, drizzled with a sangria confit.
* All dishes are served with a potato croquette, a small salad and fresh fruit. *