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Lunch Menu
Tasting Menu
Menu à la carte
Wine List

Menu

Lunch Menu

The lunch menu is a table d’hôte formula. The price includes an appetizer, a main course and a cup of filter coffee or infusion.

First courses

  • Foie gras mousse

    Foie gras mousse, carrot marmelade, marinated pear, gingerbread tuile, sour cherry, hazelnut praliné

    Rivesaltes, 15 ans ambré, Parcé Frères, France (13. – 2 oz)

  • Trout gravlax

    fiddlehead, strawberry, cilantro and dulse powder, marinated ginger, green garlic oil, lovage sauce

    IGP Pays d'Hérault 2023, Chants du Jardin Sauvignon, Clos Constantin, France (11. | 22.)

  • Stuffed morels

    walleye and tarragon mousseline, celeriac chips, orpin, smoked sturgeon beurre blanc

    Finger Lakes 2020, Dry Riesling, Nathan Kendall, États-Unis (12. | 24.)

  • Beef tartare

    smoked Gorria pepper purée, shallot, daisy buds, tarragon powder, Bleu d’Elisabeth ice cream

    Dunham 2025, Chair à Canon Rosé, Domaine l'Espiègle, Canada (8. | 16.)

  • Green asparagus

    Mangalitsa, green garlic, buckwheat, cranberry, crouton, fresh herbs, smoked herring roe, gribiche sauce

    Mallorca 2024, Supernova Blanc Moll, Ca'n Verdura, Espagne (9. | 18.)

Main courses

  • Lobster risotto

    nettle, oyster and shiitake mushrooms, black garlic purée, marinated onion, dulse chips

    Bourgogne 2022, Chardonnay, Domaine Lucien Le Moine, France (19.5 | 39.)

    64

  • Halibut

    confit purple potato, fennel, shimejis, lingonberry, Kalamata olive purée, confit lemon purée, caper beurre blanc

    Nelson 2022, Kiwi Rouge d’Assemblage, Unkel, Nouvelle-Zélande (8. | 16.)

    61

  • Chicken ballotine

    mushroom duxelles, chicken mousseline, green asparagus, morel mushroom, parsnip purée, supreme sauce

    Dunham 2024, Gamma-Rays, Domaine l'Espiègle, Canada (9. | 18.)

    48

  • Striploin and braised beef shoulder

    aligot mousse, King Eryngii mushrooms, fiddleheads, Honeycrisp apple, poivrade sauce

    Walla Walla Valley 2018, Syrah, Gramercy Cellars, États-Unis (15. | 30.)

    63

  • Lamb

    Jerusalem artichoke purée, pistachios and dill pistou, blackcurrant compotée, eggplant caviar, Brussel sprouts, thyme and lemon sauce

    Chianti Colli Senesi 2023, Poderi del Paradiso, Italie (8. | 16.)

    58

Cheese

  • La Comtomme

    fried enoki, lemon balm, sour cream and mascarpone, togarashi

    Vin de France NM, Morta Maio Solera PP, Antoine-Marie Arena, France | 15. – 2oz

    25

Desserts

  • Medovik cake

    lemon cream, honey bavarois, raspberry sorbet

    Mosel 2022, Zeltinger Sonnenuhr Riesling Spätlese, Weingut Selbach Oster | 12.

    18

  • Date cake

    pear crémeux and gel, walnuts, lavender and yogurt

    Sauternes 2018, Lieutenant de Sigalas, Château Sigalas Rabaud, France | 14.

    18

  • Cream cheese mousse

    tarragon sponge cake, speculoos whipped ganache, Moscatel and lime gel, strawberry

    Yoigokochi Yuzu Sake, Japon | 13.

    18

  • Dark chocolate torte

    almond crémeux, olive oil powder, white chocolate mousse, lemon gel, blueberry and rose sorbet

    Cocktail : liqueur de camerises, bleuets, liqueur de noisette, huile d’olive | 19.

    18

Tasting Menu

The tasting menu must be chosen by the whole the table. Available only in the evening.

Tasting menu

  • 6 courses menu

    198

  • Pairing (optional)

    4 glasses / 6 glasses
    95/115

  • Prestige pairing (optional)

    4 glasses / 6 glasses (pricing subject to change)
    210/320

Menu à la carte

The "À la carte" menu is only available in the evening.

First course

  • Green asparagus

    green garlic sabayon, tarragon, fresh herbs, morel mushroom, strawberry
    29

  • Foie gras terrine

    maple crémeux, fir tree gel, strawberry jam, marinated shallot, Labrador tea soft bread
    38

  • Trout tartare

    blackcurrant, blackcurrant leaf, trout roe, smoked buttermilk
    32

  • Grilled lobster

    King Eriingy mushroom, sweet and sour elderberry, marinated chanterelle mushroom, verjuice, miso sauce
    38

  • Main course

  • Duck magret

    white asparagus mille-feuille, morel mushrooms, pickled onion, cherry wood infused sauce
    68

  • Halibut

    confit carrot, pear, rice cream with sake, oyster, black sesame praliné, dashi carrot juice
    66

  • Butcher’s cut of aged beef

    King Eryngii mushroom, bok choy, fiddlehead, miso, chervil cream, red wine sauce
    69

  • Butcher’s cut of lamb

    white turnip roll, black garlic purée, marinated spruce, maitake, confit lemon purée, litsea berry sauce
    69

Cheese

  • La Comtomme

    fried enoki, lemon balm, sour cream and mascarpone, togarashi

    Vin de France NM, Morta Maio Solera PP, Antoine-Marie Arena, France | 15. – 2oz

    25

Desserts

  • Fireweed tea mousse

    white chocolate ganache, meringue, butter crumble, rhubarb, strawberry sorbet

    Sauternes 2018, Lieutenant de Sigalas, Château Sigalas Rabaud, France | 14.

    24

  • White chocolate and raspberry crémeux

    lemon cream, yuzu sponge cake, lavender, Earl Grey ice cream

    Mosel 2022, Zeltinger Sonnenuhr Riesling Spätlese, Weingut Selbach Oster, Germany | 12.

    24

  • Maple sponge cake and panna cotta

    pistachio praliné, whisky caramel, yuzu gel, maple ice cream

    Macvin 2021, Domaine des Carlines, France | 14.

    24

  • Poplar tree mousse and meringue

    white chocolate ganache, litsea berry, yuzu gel, strawberry jelly and sorbet

    Yoigokochi Yuzu Sake, Japan | 13.

    24

Wine List

Where wines from around the world and local products coexist in perfect harmony.

View our wine list

Mise à jour : 11 June 2026

Contact
Contact Toqué! restaurant

Contact us

514 499-2084
info@restaurant-toque.com

Booking online

10 guests or more

Reservation information

If there is no availability on Open Table for the date you have selected, do not hesitate to contact the restaurant by phone. We may have seats available at the bar, be able to add your name to the waiting list or have received a last minute cancellation.

Opening hours

Tuesday to Friday
from 11:30 a.m. to 1:45 p.m.
Tuesday to Saturday
from 5:30 p.m. to 9:30 p.m.

Group booking

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*Before taxes and services
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Thank you! Your reservation request has been received. We will contact you shortly.

⚠️Reservation information

Toqué! is pleased to welcome groups and special events. Please complete this form to request information for a group reservation of 10 people or more. A member of our team will contact you to finalize the details and confirm the reservation, subject to availability.

You can also contact us by calling 514-499-2084

Business hours

Business hours are flexible for group reservations. Call us for more information.

Dress code

Casual chic

Type of cuisine

Quebec gastronomy cuisine

Winemaker's supper - Michele Chiarlo

Tuesday, June 9 at 6 p.m. Appetizers and hors d'oeuvres followed by a 4-course menu with wine pairings $289 per person (taxes and service not included) Reservations by phone only (514) 499-2084.