Chicken liver mousse, vegetable jardinière, dried tomatoes and fried bread
Smoked mackerel, marinated carrots, funky scallions, radishes, lemon mayonnaise, soya perfumed tomato water, spicy red pepper purée and mizuna sprouts
Squash soup, gressini, shiitake mushrooms and pumpkin oil
Octopus carpaccio, balsamic and squid ink vinaigrette, pepper emulsion, crunchy endives and spicy tomato paste
Foie gras terrine, peach marmelade and butter brioche
Roasted rabbit leg, homemade farfalle, Meaux mustard, cream and parmesan
Veal osso bucco, herb spaetzle, parsnip, gremolata, carrots and tomato perfumed cooking jus
Pan-seared cobia, candied garlic purée, smoked tomatoes, vegetable glaze and green oil
Roasted scallops, Provence squash, pork cheek, mollet quail egg
Angus rib-eye, candied shallots, old cheddar, aligot purée with pepper sauce
Quebec Cheeses - Selection of Québec cheeses
Nougatine mille-feuille, Bourbon vanilla chiboust cream, long pepper perfumed sweet peaches
Chocolate-mint ganache, coconut cookie powder, white chocolate and coconut truffle, strawberry and hazelnut
Grand Marnier soufflé - Flambéed at the table (10 min)
Parmentier soup, fried leeks, nutmeg oil and marinated honey mushrooms
Hot cajun style oysters, shrimps, bacon, shallots, parmesan and chives
Salmon from our smokehouse, gribiche sauce, maple emulsion and spiced almonds
BAHN MI pork bun, satay sauce, cilantro and marinated daikon
DECCA’s gourmet salad
Popcorn shrimp, liquid chili, crunchy quinoa and rosemary candied squash jujubes
Mushroom cassolette ”au gratin”, slow poached egg and grilled bread
Steak tartare, fries or salad
Salmon tartare, fries or salad
Oysters, horseradish and shallots
Fish of the day
PEI mussels ”A la Decca77” and french fries
Sausage stuffed with chicken ”Ballottine”, cauliflower puree, candied cippolinis and bordelaise sauce
Confit duck parmentier, white wine candied shallots, butter poached carrots and Dijon mustard potato puree
Grilled pork chop, coco beans salad, bacon, bok choy, apples and brandy sauce
Ricotta stuffed mezzaluna with candied lemon, pine nuts, basil pesto, arugula and pomodoro sauce
Fire burnt confied trout, pepperonata, candied grapefruit, sea asparagus with a fennel-orange salad
”Koreen” style hanger steak, bean sprouts, shiitake mushrooms and a lemongrass and miso broth
Quebec cheese selection
Pear crème brûlée with a sesame tile
The painting in autumn flavors
Generous waffle, peanut mousse, 64% chocolate, caramelized bananas, fudge and frozon yogurt
Oven-baked chocolate chip cookie & vanilla ice cream (10min) - To share
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