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World inspired cuisine & Discovery of local products

« TAPAS » Formula

• Cheese fondue with Migneron from Charlevoix
  6
• Grilled vegetables with garlic crouton, parmesan chips and a balsamic caramel
  7
• Pied-de vent on a bed of lettuce and blueberry dressing
  7
• Assortment of fine cold cuts and olives 1 per, 2 per, 4 per /
  6,12, 24
• Simply, Salmon tartar
  8
• Colossal shrimp with wakame alga
  8
• Veal Sweetbread with cream and mushrooms
  9
• Lobster meat in a puff pastry, champagne sauce
  9

BOWLS

• Traditional onion soup au gratin with Mozzarella and Swiss cheese
  9
• Lobster bisque, red curry and coconut milk, orange espuma
  10
• Tonkinese soup (meal-in-a-bowl), spiced chicken broth, rice vermicelli, chicken and bok choy
  10

GREENS

• Seasonal salad, dried fruits, blue cheese, pecans with cranberry dressing
  10
• Cheese fondue with Migneron from Charlevoix, onion bread
  12
• Allegro Caesar salad and chicken skewer
  14
• Tuna salad “à la Niçoise”
  15

LAND

• Allegro burger, Swiss cheese, oyster mushrooms and shallots
  15
• Chicken breast, with creamed asparagus and truffle salt
  20
• Grilled Flank steak with a raspberry gastrique
  22
• Veal osso bucco Provincial style- with fresh pasta
  28
• Bone-in beef tenderloin, Scotch and smoked paprika – Unique in Québec! -
  38

SEA

• Lobster meat in a puff pastry, Champagne sauce
  25
• Salmon fillet, layered with goat cheese and leeks braised in white wine
  26
• Pan-seared pickerel served with fennel and pernod
  27
• Honshu-style colossal shrimp
  29