SEASONAL MENU

CHEZ VICTOIRE   @   Spring 2019

SEASONAL MENU

Winter 2019

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 – 4

Roasted eggplant lightly smoked
pomegranate – miso – mint – dukkah – grilled bread – 8

french breakfast radish
Meyer lemon – salted butter – wakame – 10

Nagano smoked ham
brown butter – crunchy poached egg – Parmigiano-Reggiano 30 month – 10

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

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

Chiogga beet salad
goat cheese – bacon – green beans – truffle oil – crunchy poached egg – 16

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

Roasted cauliflower & truffles
bacon – hollandaise sauce – hazelnut – lemon brown butter – 19

Braised white turnip
apple – yoghurt/lemon – dukkah – buckwheat – potato crumble – 14

Halibut crudo
passion fruit – aji amarillo – chicken skin – coconut milk – caraway seeds – 18

Fried calamari
spicy/limey/peppery mayo – 15

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

Snow crab
kohlrabi – tarragon mayonnaise – burnt lemon – Goria pepper – 21

Foie gras torchon
rose – birch syrup – granola almond/sunflower seeds/pumpkin/maple – 19

Braised rabbit cavatelli
vadouvan – cashew – Louis d’Or – mushrooms – samphire – 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!

Pan-seared halibut
mullet caviar – yamabushitake – white turnip – black sesame seeds – unriped elderberry – 35

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

Braised pork cheek
potato/cheese curd – clams – chorizo – grilled gailan – 27

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

Grilled beef from Ontario 200 gr / 7oz – 29
(seasonal vegetables – red wine sauce +4)

Grilled Striploin (Quebec beef) 250 gr / 8,5 oz – 35
(seasonal vegetables – red wine sauce +4)

Duck magret
blackcurrant – beet – coffee – black garlic – juniper – 29

Prime rib steak from Quebec 1kg aged 45 days  (for 2 to 3 people)
red wine sauce – mushrooms – seasonal vegetables – 120

 

DELI & CHARCUTERIES BOARDS

 

Chez Victoire, we dedicated a specific space for the preparation and curing of our charcuteries, made on site. Although the varieties may vary occasionally, our boards are often covered with spicy chorizo, koji coppa, porchetta, bresaola, lonzo, maple ham, beef tongue, mushroom sausage, red wine sausage and smoked duck breast. With pickles, of course!

Charcuteries
Board for 2-3 persons – 27
Board for 4-5 persons – 40

Charcuteries + selection of fine cheeses
Board for 2-3 persons – 34
Board for 4-5 person – 52

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

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

Jerusalem artichoke – 10
coffee/Baileys – blackcurrant – almond financier

White chocolate – 10
fennel – meringue – granola – grapefruit

Three desserts platter – 23

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)

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 – 3

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 5:00PM to midnight

RESERVATIONS

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

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OUR ADDRESS

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

OUR BUSINESS HOURS

Every day, from 5:00PM to midnight

RESERVATIONS

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

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

 

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