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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

    squash mostarda, apricot purée, sour cherry, gingerbread tuile, pumpkin seeds praliné

    Hemmingford, Poiré de Glace, Vergers Philion, Québec (13. – 2 oz)

  • Confit trout

    cauliflower purée, apple and ginger mignonette, nasturtium oil, smoked herring roe

    Vernaccia di San Gimignano 2023, Tradizionale, Montenidoli, Italie (12.5 | 25.)

  • Sake flan

    mussels, salsify, kombu gel, chives, fennel oil

    Crémant d’Alsace Brut 2020, Richovila, Domaine Trapet, France (12. | 24.)

  • Beef sashimi

    smoked Gorria pepper purée, radish, lovage oil, fried potato julienne, marinated mustard seeds, Bleu d’Élisabeth ice cream

    Bourgogne Aligoté 2023, Jean-Philippe Fichet, France (9.5 | 19.)

  • Grilled leek

    fried La Tomme du Kamouraska and truffle, cranberry, leek mousse, buckwheat, star anise oil, horseradish sauce

    Vino Rosato 2024, Montesecondo, Silvio Messana, Italie (8.5 | 17.)

Main courses

  • Squash gnocchi

    guanciale, sage, cream, hazelnut, marinated shimejis, La Tomme du Kamouraska

    Patrimonio 2023, Grotte di Sol Vermentino, Antoine-Marie Arena, France (14. | 28.)

    49

  • Walleye

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

    Beamsville Bench 2023, Sauvignon Béton, Hidden Bench, Canada (10. | 20.)

    54

  • Confit duck

    pierogies, sour cherry, turnip, lacinato kale, King Eryngii mushroom, rosemary sauce

    Cerasuolo di Vittoria Classico 2021, Azienda Agricola COS, Italie (10.5 | 21.)

    53

  • Beef shoulder

    aligot mousse, maitake mushroom, Honeycrisp apple, poivrade sauce

    Francs-Côtes-de-Bordeaux 2016, Château Le Lau, France (12. | 24.)

    59

  • Lamb

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

    Ribera del Duero Reserva 2020, Tinto Pesquera, Espagne (14. | 28.)

    56

Cheese

  • Bois de Grandmont

    confit cranberry compotée, ginger gel and tuile, cashews, honey infused with fir tree

    Bière barriquée du moment | 10. – 2oz

    18

Desserts

  • Goat cheese gelée

    white chocolate and basil crémeux, honey gel, roasted pine nuts, beet milk sorbet

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

    18

  • Pecan mousse

    yogurt, pumpkin seed oil crémeux, ginger gel, compressed pear with almond, spiced pecan, sweet clover ice cream

    Macvin de Jura 2021, Domaine des Carlines, France| 14.

    18

  • White chocolate and thyme ganache

    cocoa cake, lemon gel, chocolate crumble, strawberry sorbet

    Cocktail : vodka, fraise, thym et Lillet | 19.

    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

  • 7-course menu

    198

  • Wine pairing (optional)

    5 glasses / 7 glasses
    95/115

  • Prestige wine pairing (optional)

    5 glasses / 7 glasses (pricing subject to change)
    210/320

Menu à la carte

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

First course

  • Grilled leek glazed with miso

    brown butter sabayon, confit and smoked fingerling potato
    28

  • Foie gras terrine

    confit apple, buckwheat crisp and bread, shochu, curry
    37

  • Confit trout

    ponzu, broccoli, kombu, nasturtium oil, whey beurre blanc
    30

  • Main course

  • Duck

    potato and foie gras mille-feuille, rutabaga mousse, La Tomme du Kamouraska, maitakes, vermouth sauce
    66

  • Scallop

    bok choy, white turnip, confit parsip, marinated peach, white wine and katsuobushi sauce
    64

  • Butcher’s cut of aged beef

    cabbage, lion’s mane mushroom, red wine and cocoa sauce
    67

Cheese

  • Le Valbert and Bois de Grandmont

    ginger gel and tuile, confit cranberry compotée, cashew, fir tree honey

    Our current selection of Barrel Aged Beer | 10. – 2oz

    23

Desserts

  • Pecan marble cake

    roasted pear, black pepper crumble, ginger and yuzu gel, miso ganache, pear sorbet

    Niagara Peninsula Vin de Glace 2024, Vidal, Inniskillin, Canada | 19.

    23

  • Dark chocolate ganache

    caramel crémeux, golden raisin purée, amaranth, cocoa and orange blossom shortbread, cognac ice cream

    Pineau des Charentes 5 ans, Château de Beaulon, France | 12.

    23

  • Dark chocolate and cranberry torte

    fir tree mousse, quince gel, white chocolate and sansho pepper ganache, pear and Belle de Brillet gel, quince sorbet

    Porto, Quinta da Ervamoira Tawny 10 ans, Ramos Pinto, Portugal | 15.

    23

Wine List

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

View our wine list

Mise à jour : 17 February 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

Spring Break 2026

On Tuesday, March 3, Wednesday, March 4, and Friday, March 6, children aged 17 and under can enjoy a 3-course meal at a reduced price, $38 for lunch and $64 for dinner, 40% off the tasting menu for those with a bigger appetite (evenings only).