Le St-Urbain

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The restaurant serves modern, seasonal cuisine, with crowd-pleasing comfort food made from market-fresh ingredients that are often organic and locally sourced. Some dishes incorporate sous-vide and smokehouse techniques. Firmly rooted in the neighbourhood, the restaurant is lively and welcoming, with an atmosphere every bit as comforting as its cuisine. A cheese course will also be included with your menu.

Types of cuisine : North America, France, Quebec

Chef : Lindsay McLaren

First service (1 choice)

Smoked Arctic char (Ahuntsic) Potato fritter, chervil (gluten-free option)

Celery root tartlet Truffle, cheddar (Centre-du-Québec) (vegetarian option)

Second service (1 choice)

Parsnip velouté (Québec) Brown butter, pecans (vegetarian option)

Surf clam salad (Gaspé) Apple, dulse (gluten-free option)

Third service (1 choice)

Wild mushroom ravioli (Québec) Louis d’Or (Estrie), leek (vegetarian option)

Garlic flower casarecci Braised duck leg (Saint-Hélène-de-Bagot), delicata squash (gluten-free option available as a risotto)

Fourth service (1 choice)

Roasted venison steak (Québec) Sweet potato, port sauce (gluten-free option available)

Pan-seared scallops (Îles-de-la-Madeleine) Beets, beurre blanc (vegetarian option available with king oyster mushroom “scallops”) (gluten-free option)

Fifth service (1 choice)

Houde le Patriarche tart (Estrie) Blackcurrant (vegetarian) (gluten-free option available with a small salad of Ahuntsic microgreens)

Chocolate and haskap berry cake (Saint-Hyacinthe) Almond (vegetarian option)

Pumpkin spice cream puff (Hemmingford) Chestnut (vegetarian option)

Haskap berry sorbet (Saint-Hyacinthe) Meringue, red lace sorrel (gluten-free) (vegetarian option)

Suggested wine pairing

Québec products

Menus are subject to change without notice.