Chez victoire’s

other MENUS

Chez Victoire’s

other menus

mENUS for GROUPS

Groups of 10 guests or more have access to three other menus: a three course menu, a four course menu and, you guessed it, a five course menu. But there is more. Peruse this page to find out more….

three course menu for groups @ 40$

first course (one choice)

Tomato salad

mozzarella di bufala – pine nuts – edamame – basil

Fried calamari
spicy mayo

Beef tartare
hibiscus – fermented cranberries – kumquat – red vermouth – juniper

second course (one choice)

Mushrooms risotto
Parmigiano Reggiano aged 36 mois – crème fraîche – red wine sauce – smoked paprika oil

Grilled beef from Prince Edward Island
red wine sauce – saisonal vegetables

Fish of the day
Jerusalem artichoke – pumpernickel – capers – brown butter – leek

Smoked meat burger
French fries & salad

third course

Molten chocolate cake
Tonka bean ice cream

four course menu for groups @ 55$

first course (to share)

Homemde charcuteries & oysters

second course (one choice)

Tomato & mozzarella di buffala
edamame – pine nuts – smoked bread – basil

Fried calamari
Spicy mayo

Beef tartare
hibiscus – fermented cranberries – red vermouth – kumquat – juniper

third course (one choice)

Mushrooms risotto
Parmigiano Reggiano aged 36 mois – crème fraîche – red wine sauce – smoked paprika oil

Grilled beef from Prince Edward Island

red wine sauce – seasonal vegetables

Fish of the day
Jerusalem artichoke – pumpernickel – capers – brown butter – leek

Homemade smoked meat burger
French fries & salad

fourth course

Molten chocolate cake
Tonka bean ice cream

Five course menu for groups @ 70$

first course (to share)

Homemade charcuteries board & oysters

second course (one choice)

Tomato & mozzarella di buffala
edamame – pine nuts – smoked bread

Fried calamari
Spicy mayo

Smoked fish rillettes
grilled brioche bread – deviled egg – grilled bacon – fennel

third course

Foie gras terrine
garnish of the day

Fourth course (one choice)

Mushroom risotto
Parmigiano Reggiano aged 36 month – crème fraîche – red wine sauce – smoked paprika oil

Grilled beef from Prince Edward Island
red wine sauce – seasonal vegetables

Fish of the day
Jerusalem artichoke – pumpernickel – capers – brown butter – leek

Homemade smoked meat burger
French fries & salade

Beef tartare
Hibiscus- fermented cranberries – red vermouth – kumquat – juniper

fifth course

Molten chocolate cake
Tonka bean ice cream

Late evening menu @ 25

(one appetizer + one main course)

or (one main course + one dessert)

appetizer courses

beef tartare (+7$)

hibiscus – fermented cranberries – red vermouth – kumquat – juniper

3 oysters

smoked fish rillettes

grilled brioche bread – deviled egg – grilled bacon – fennel

tomatoes & Mozzarella di buffala

basil – smoked bread – pine nuts

Fried calamari (+2$)

spicy mayo

Leek vinaigrette

yuzu – goat cheese – ash – dill

main courses

Smoked meat burger

smoked mustard – pickled cucumber & onions – arugula

Grilled beef from Prince Edward island (+ 4$)

french fries & salad

Mozzarella di buffala

grilled red grapes – basil – burnt cherry tomatoes – pistachio – honey from La Douce Miellée

Mushrooms risotto (+3$)

crème fraîche – Parmigiano-Reggiano aged 36 months – red wine sauce – smoked paprika oil

Albacore tuna tataki (+7$)

Jerusalem artichoke – pumpernickel – capers – brown butter – leek

Ricotta cavatelli

duck confit – mushrooms – butternutt squash – hazelnut – sage – parmesan

desserts

Vanilla pannacotta

sea buckthorn – basil – granola sunflower/pumpkin/oatmeal/almond

Molten chocolate cake (+ 3$)

tonka bean ice cream

This menu is reserved strictly for clients who arrive at the restaurant after 10:00 PM.

MENUS of our private dining room

The menus in the private dining room are, by default, the menus for groups mentioned above. That said, we can adapt these menus to accommodate private groups. It is also possible to create a bite-sized menu for a cocktail dinner or even in the large dining room if your group exceeds 60 guests. For further information, please contact Sindie Goineau with your questions via our contact form. She will be happy to help you.

Find out more...