Menu Midi Toque Restaurant
Menu Degustation Toque Restaurant
Menu A La Carte Foie Gras Toque
Carte Vins Toque Restaurant
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

  • Cold strawberry soup

    marinated strawberry, Le Pieux sausage, cucumber, black garlic purée, pea tendril

    Verdicchio dei Castelli de Jesi Superiore, Cipriani 2019, Tenuta San Marcello, Italie (10.5 | 21.)

  • Poultry with mushrooms and foie gras pâté en croûte

    endive, onion compote with honeysuckle berries

    Petit Chablis 2019, Domaine Roland Lavantureux, France (8.5 | 17.)

  • Veal carpaccio

    vegetables jardinière, marinated shiitake mushrooms, olive oil croutons, smoked hot sauce, Parmigiano Reggiano

    Rosso di Montalcino 2018, Franco Pacenti, Italie (8.5 | 17.)

  • Smoked strugeon

    fennel, maple jelly, fennel, radish, buckwheat chips, chive yogurt

    Central Otago 2019, Gibbston Vineyard Pinot Gris, Valli, Nouvelle-Zélande (10 | 20.)

  • Northern shrimp salad

    cherry tomatoes, rhubarb mousse, basil

    IGP Terre Siciliane, Vino a Gogo Frappato 2021, Vino Lauria, Italie (7.5 | 15.)

Main courses

  • Cavatelli à la ricotta

    peas, bacon, Parmegiano Regiano

    Penedès, Escumos 2018, El Jardi dels Sentits, Espagne (rosé) (8 | 19.)

    38

  • Walleye

    bok choy, risotto verde, cherry tomatoes, oyster mushrooms

    Pfalz, Forster Ungeheuer Ziegler Riesling 2020, Weingut Bassermann Jordan, Allemagne (14 | 28)

    38

  • Duck confit

    red peppers purée, cauliflower, roasted zucchini, poultry jus with gremolata

    Eisenberg 2018, Béla-Joska Blaufränkisch, Wachter Wiesler, Autriche (9 | 18).

    44

  • Angus beef strip loin

    soubise with anchovies, Japanese radish, arugula, white asparagus, bordelaise sauce

    IGP Campania, Terra Rosso 2017, Az. Agri. Galardi, Italie (14.5 | 28.)

    52

  • Pork loin

    grilled sucrine, burnt petal cippolini, marinated mustard seeds, maitake, green garlic cream

    Bourgueil, Les Perrières 2017, Domaine Catherine et Pierre Breton, France (12.5 | 25)

    40

Cheese

  • Le Pavé de l’Atelier

    Anicet honey syrup, whipped sour cream, roasted sunflower seeds, plein gout cracker, marinated mustard seeds
    16

Desserts

  • Black sesame bavarois

    Matcha tea sponge cake, lemon curd, gin gel, yuzu granité
    16

  • White chocolate torte

    juniper berry ganache, honeysuckle chips and gel, Earl Grey tea ice cream
    16

  • Cashew mousse

    birch cream, sea buckthorn berries, whipped sour cream, coffee crumble, maple ice cream
    16

  • Sweet clover cake

    whipped Dulcey chocolate ganache, cocoa tiles, brown butter crumble, coffee crème anglaise, prunella liqueur ice cream
    16

  • Strawberries

    rhubarb water gel, lemon balm syrup, strawberry sorbet and verjuice vinegar
    12

Tasting Menu

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

Tasting menu

  • 7-course menu with or without foie gras

    182

  • Wine pairings (optional)

    5 glasses / 7 glasses
    99/134

  • Prestige wine pairings (optional)

    5 glasses / 7 glasses (pricing subject to changes)
    280/393

Menu à la carte

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

First Courses

  • Beef tartare

    sourdough bread, sherry vinaigrette, strawberry, rhubarb, confit egg yolk
    28

  • Asparagus

    lobster, marinated shiitake, gribiche sauce, croutons, chive oil
    32

  • Marinated halibut

    pear puree, Saskatoon berry water, cocoa, fennel
    32

  • Green salad

    endives, cucumber, tagete, strawberry, barberry vinegar
    18

  • Foie gras terrine

    marinated strawberry, rhubarbe purée, puffed buckwheat, olive oil bread, candied rhubarb
    32

Main Courses

  • Ricotta and lobster cavatelli

    asparagus, cherry tomato, garlic mustard, peas, tomato and basil sauce, Parmigiano Reggiano
    63

  • Saddle of lamb

    red bell pepper purée, shiitake, white turnip, zucchini, thyme and lemon sauce
    64

  • Stripped Bass

    tomato confit, morels, white asparagus, sucrine, choisy sauce, onion
    62

  • Angus beef filet

    nettle leaf purée, roasted celeriacs, fingerling potato, oyster mushrooms, red wine sauce
    69

  • Duck magret

    Bok choy, radish, violet asparagus, turnip, maitake mushroom, red wine sauce
    60

Cheese

  • Le Pavé de l’Atelier & Le Magie de Madawaska

    Anicet honey syrup, whipped sour cream, roasted sunflower seeds, plein gout cracker, marinated mustard seeds
    22

Desserts

  • Pecan crémeux

    cocoa nibs nougatine, melilot meringue, honeysuckle gel and sorbet
    22

  • Tonka beans mousse

    black sesame sponge cake, sea buckthorn berries gel, cocoa shortbread, strawberry sorbet and gel, activated charcoal yogourt
    22

  • Sweetgrass mousse

    verjuice cream, buckwheat and rye shortbread, compressed fennel with chamomile syrup, lilac iced milk, bee pollen
    22

  • Hazelnut butter and roasted rice bavarois

    jasmine sponge cake, pistachio cream, roasted pear sorbet
    22

Wine List

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

View our wine list

Mise à jour : 22 April 2022

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.

Also note that a visit of the kitchen and wine cellar is available upon request.

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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Thank you! Your reservation request has been received. We will contact you shortly.

Reservation information

Toqué! is pleased to welcome groups and events. Please complete this form to make a reservation request for groups of 10 guests or more. A member of our team will contact you to finalize the reservation.

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

North American market cuisine

LUNCH AT TOQUÉ!

We are open again for lunch Tuesday through Friday from 11:30 am to 1:45 pm. We look forward to welcoming you!