skip to Main Content
The Menu

Annie Brace-Lavoie’s Scallop Crudo

EVERY SUMMER WHEN I WAS YOUNG, my family would drive from Montreal to Cape Cod for a weeklong vacation. Those trips were my introduction to fresh seafood, and I fell in love, instantly. My mother encouraged us to try everything…

Campfire Marshmallow Shooters

WE SERVED THIS AT THE RESTAURANT A FEW YEARS BACK, warmed, in a shot glass, as part of a special 25-course New Year’s Eve menu. I came up with this idea simply because I wanted to create a familiar flavour…

Chef Rob Rossi cooks with Thermador

The centrepiece of any great kitchen is the range, and the crown jewel of kitchen ranges may well be Thermador’s 60" Pro Range. This is the ultimate culinary appliance for real cooks who love to entertain. Not only is it…

10 Cool Summertime Cocktails

It’s summer, and the drinking is easy. But don’t get too relaxed. Flex your drinking muscle with our round-up of 10 cool cocktails. There’s a boozy summer treat for every palate:  Spritzes. Vegan Margaritas. Fizzes. Martinis. Fruity ingredients.  And, don't forget…

Chocolate Cake that’s fit for a Queen

AMONG OTHER FIRSTS, the Queen’s jubilee celebrations scheduled for the first weekend of June will mark the debut of the Platinum Jubilee Pudding. If you haven’t yet heard, this latest dish named for a major royal occasion is to be…

Avocado and Snow Crab Spring Aguachile

AVOCADOS FROM MEXICO ARE THE STAR OF THIS DELICATE AND FLAVOURFUL DISH. THIS MIX OF SEASONAL QUEBEC SNOW CRAB, AL DENTE ASPARAGUS AND CREAMY AVOCADO, IS THE PERFECT RECIPE TO KICK OFF THE SUMMER SEASON.

Spicy Porchetta

Chef Alex Chen’s Spicy Porchetta

This is not a traditional porchetta. It’s my take. First, since anything that involves pork belly and crackling reminds me of Chinese barbecue-style crispy pork, I use that same method here to puff the skin. Second, since the belly has…

Amber Bruce’s Blackburn Cocktail Recipe

THE BLACKBURN BELONGS LOOSELY TO A FAMILY OF DRINKS DESCENDED FROM THE VIEUX CARRÉ, a bold cocktail invented in New Orleans sometime in the 1930s that combined several brown spirits few would previously have thought to mix. It proved once…

Louix Louis El Presidente

• 1.5 oz Foursqaure Dominion Serires Edition • 2.75 oz Dolin Dry Vermouth • 5 oz Pierre Ferrand Dry Curaçao • 1.5 barspoon of homemade grenadine (pomegranate juice, cane sugar, orange blossom water, cloves) • 2 dashes of Regan's Orange Bitters

Back To Top
Close search
Search