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SEASONAL MENU

CHEZ VICTOIRE   @   Summer 2021

SEASONAL MENU

summer 2021

APPETIZERS AND PLATES FOR SHARING

 

Chez Victoire, many of the items on the menu are fair size appetizers. Often, guests create their dinner by ordering a few of these plates for themselves or share several plates with other guests at their table. Others prefer the more classic formula of an appetizer followed by a more hearty main course. There is no magic formula. Only the one you like is important to us.

Smoked fish cake
yogurt/lemon – sumac – spicy fennel – 7

zucchini spaghetti 
basil – pine nuts – chanterelles – tofu – sweet green peas – 19

Tomato salad
Mozzarella di Bufala – edamame – pine nuts – basil – white balsamic – 16

Beets salad
goat cheese – raspberries – turnip – pecan – sumac – 16

Birri green salad
Chez Victoire dressing – fried shallots – seasonal vegetables – strawberries– 15

Chicken liver mousse
Anicet’s honey – strawberries – rhubarb – mustard confit – 15

burrata 100 gr 
truffle peach – n’duja – garlic flower – olive oil – grilled bread – 24

Mushroom risotto
crème fraîche – Parmigiano-Reggiano 30 months – red wine sauce – green peas – smoked paprika oil – 19

Roasted cauliflower & truffle
bacon – hollandaise sauce – hazelnut – lemon brown butter – 21

Grilled octopus
clams – chorizo – black garlic – smoked tomato – 27

Smoked salmon
carrots – black garlic – smoked sour cream – n’duja – dill – salmon eggs – fried bread – 17

Fried calamari
spicy/limey/peppery mayo – 17

Braised pork cavatelli
lobster bisque – smoked oysters – tarragon – corn – cherry tomatoes – parmesan  – 19

Spicy Albacore tuna tartar 
puffed rice – masago – ponzu – furikake – jalapeño – 19

Bone marrow with bourgots
oyster mushrooms – red wine sauce – garlic flower – Gré des champs – caramelised shallots  – 19

Grilled oyster mushrooms from Les 400 pieds
smoked feta cheese – caramelized shallots – sourdough bread – black garlic – sumac  – 17

 

MAIN COURSES

Our main courses are mostly seasonal. However, the popularity of some dishes forces us to keep them on the menu constantly. They have become classics!

Atlantic halibut
gnocchis – mussels – green peas – marinière sauce – zucchinis – chanterelles – smoked sour cream – 36

Spicy Albacore tuna tartar*
puffed rice – masago – white soy ponzu – furikake – jalapeño – 30

Braised pork cavatelli
lobster bisque – smoked oysters – tarragon – corn – cherry tomatoes – parmesan  – 29

Mushroom risotto
crème fraîche – Parmigiano-Reggiano 30 months – red wine sauce – green peas – lemon confit – smoked paprika oil – 29

Duck breast from Lac Brome
red beets – blackberries – turnip – black garlic – duck heart – 32

Veal shop “à la milanaise” 355 gr / 12,5 oz (for 2 poeple) 
spaghetti carbonara style – braised bacon – oyster mushroom  – 69

Homemade smoked meat burger* 
smoked mustard – pickled cucumber and onions – arugula – 19

Grilled Quebec beef*  200 gr / 7oz – 31
(seasonal vegetables – red wine sauce + 5)

Roasted Quebec lamb 
xérès – girolle mushrooms – broad beans – corn – red wine sauce – seaweed – 36

 

DESSERTS

How to complete a meal in style at Chez Victoire? With an avant-garde dessert of course! Chef Alexandre Gosselin and his brigade concoct amazing desserts. For people who have a sweet tooth or prefer to share different delicacies, we offer a tray of three desserts.

Molten chocolate cake – 10
tonka bean ice cream

iced vacherin  – 10
dark chocolate – raspberries – meringue 

pistachio financier  – 10
cherry – milk sorbet – honey 

Peach melba sundae (for two people)  – 16
Ontario’s peaches sorbet – vanilla ice cream – raspberries – amaretti cookies

les huitres chez Victoire

OYSTER PLATES

Our oysters are served on ice with toppings of the moment. The varieties are seasonal.

6 oysters @  18

12 oysters @ 34

pain au levaion du menu saisonnier

SOURDOUGH BREAD

 

Chez Victoire, our leavened bread is prepared daily by our team. It’s not a well kept secret and so much the better.

Plate of homemade sourdough bread – 5

FINE CHEESES

SELECTION OF QUEBEC CHEESES

Cheese Master : Bleu & Persillé

An exceptional cheese maker located on the Plateau Mont-Royal just steps from our restaurant. A natural affinity has developed between us.

 

BALUCHON
Fromagerie Baluchon, Sainte-Anne-de-la-Pérade
unpasteurized cow milk, semi-soft cheese

LOUIS D’OR
Fromagerie du Presbytère, Centre du Québec
raw cow milk, firm cheese

LE BLEU DE LA MOUTONNIÈRE
fromagerie la Moutonnière, Sainte-Hélène-de-Chester
raw sheep milk, blue vein cheese

FUOCO
Fromagerie Fuoco, Laurentides
pasteurized buffalo milk, soft cheese

TUYAU DE POÊLE
Fromagerie du Ruban bleu, Centre du Québec
pasteurized goat milk, ash covered soft cheese

 

3 choices for 15$ (75 gr)
5 choices for 23$ (150 gr)

Please book me a table !

Let us reserve a table, a place at the counter or why not a comfortable bench.

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OUR ADDRESS

1453 Avenue du Mont-Royal East
Montreal (Quebec) Canada H2J 1Z1

OUR BUSINESS HOURS

Every day, from 4:00PM to 10:00PM

RESERVATIONS

By telephone at 514-521-6789 or via this booking site:

logo resy

OUR ADDRESS

1453 Avenue du Mont-Royal East
Montreal (Quebec) Canada H2J 1Z1

OUR BUSINESS HOURS

Every day, from 4:00PM to 10:00PM

RESERVATIONS

By telephone at 514-521-6789 or via this booking site:

logo resy

 

1453 Mont-Royal East, H2J 1Z1
514-521-6789

 

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