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SEASONAL MENU

CHEZ VICTOIRE   @   Summer 2020

SEASONAL MENU

Summer 2020

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
yoghurt/lemon – sumac – spicy fennel – 7

Spicy feta
jalapeno – feta cheese – ricotta – red bell peppers – 10

Tomato salad from La Grive’s farm
Mozzarella di Bufala – edamame – pine nuts – basil – white balsamic – 16

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

Fattoush salad
pomegranate – mint – tomato – sumac – cucumber – fried pita bread – 16

Strawberries salad
tomato from La Grive’s farm – fennel pickles – smoked ricotta from Maciocia’s farm – basil – nigel  – 15

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

Tomato confit gaspacho
red bell peppers – cucumber – lovage – 13

Mozzarella di bufala from Maciocia’s Farm 
peperonata – lovage pesto – sunflowers seeds – spicy oil – pita bread – 25

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

Roasted cauliflower & truffles
bacon – hollandaise sauce – hazelnut – lemon brown butter – 20

Grilled octopus
clams – chorizo – black garlic – smoked tomato – 28

Fried calamari
spicy/limey/peppery mayo – 17

Ricotta cavatelli
shellfish bisque – shrimps – parmigiano-reggiano – lemon confit – green peas – 21

Spicy Albacore tuna tartar 
puffed rice – masago – white soy ponzu – furikake – jalapeño – 18

Beef tartar
lovage – maple syrup – nigel – hazelnut – mushrooms – friled shallots – buckwheat crackers  – 18

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!

Albacore tuna tataki & fattoush salad
pomegranate – mint – tomato – sumac – cucumber – fried pita bread – 28

Shrimps roll*
tarragon mayonnaise – cucumber pickles – celery – 18

Spicy Albacore tuna tartar*
puffed rice – masago – white soy ponzu – furikake – jalapeño – 29

Beef tartar*
lovage – maple syrup – nigel – hazelnut – mushrooms – fried shallots – buckwheat crackers – 29

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

Vegetarian falafel burger* mint – cilantro – red cabbage marinated – tahini mayonnaise – 17

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

Grilled beef*  200 gr / 7oz – 30
(seasonal vegetables – red wine sauce +5)

AAA grilled beef striploin* 300 gr / 11oz – 39  
(seasonal vegetables – red wine sauce +5)

  • * Served with french fries & salad

 

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

Dark chocolate bar – 10
raspberry – pink peppercorn – ricotta – Graham cracker 

Coffee pannacotta  – 10
caramelized apple – hazelnut – dark rhum

Kataifi for two people  – 15
white chocolate – iranian pistachio – tonka bean ice cream – cinnamon

Three desserts platter – 23

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 @ 32

18 oysters @ 40

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 – 4

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 14$ (75 gr)
5 choices for 22$ (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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