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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, gingerbread tuile, pumpkin seeds praliné

    Ambre du Québec, Meli-Malus de Dunham, Domaine l'Espiègle, Canada (13. – 2 oz)

  • Trout rillette

    cauliflower purée, apple and ginger mignonette, nasturtium oil, trout roe

    Mosel 2024, Graacher Riesling Trocken, Weingut Willi Schaefer, Allemagne (12.5 | 25.)

  • Oyster au gratin

    herbs butter, Parmigiano Reggiano

    Cava Brut Rosé 2023, Reserva, Sumarroca, Espagne (8. | 16.)

  • Beef sashimi

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

    Bourgogne Aligoté 2023, Domaine Arpents, France (9. | 18.)

  • Grilled leek

    fried La Tomme du Kamouraska and truffle, sour cherry, 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, 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 striploin and shoulder

    aligot mousse, maitake mushroom, Honeycrisp apple, poivrade sauce

    Golden Mile Bench 2018, Hypothesis, Culmina, Canada (12. | 24.)

    65

  • 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

  • Le Fou du Roy

    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

  • Buckwheat financier

    dulcey chocolate and yogurt crémeux, caramelized apple, genmaicha tea apple juice, apple granité

    Saint-Henri, Givré Cidre de Glace, Cidrerie La Somnambule, Canada | 16.

    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 smoked miso

    brown butter sabayon, confit fingerling potato
    28

  • Foie gras terrine

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

  • Savoy cabbage

    mussels in shiso oil, smoked butternut squash purée, miso caramel, koji emulsion
    28

  • Main course

  • Butcher's cut of lamb

    black truffle and foie gras potato, La Tomme du Kamouraska, maitakes, rutabaga mousse, common prickly-ash tree sauce
    68

  • Black cod

    bok choy, white turnip, confit parsnip, 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 Fou du Roy and Tomme du Peuple

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

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

    23

Desserts

  • Gingerbread

    pine nut crumble, ginger and lemon tea crémeux, mulled wine sauce

    Ambre du Québec, Meli-Malus de Dunham, Domaine l'Espiègle, Canada| 13.

    23

  • 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

  • Hazelnut and dark chocolate torte

    sage ganache, blue honeysuckle berry, hey ice cream

    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 : 27 January 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

Holliday schedule

We will be closed from December 21st to 25th inclusive. Open evenings on December 26th, 27th, 30th, and 31st, 2025, as well as January 1st, 2nd, and 3rd, 2026. We will be closed for our annual vacation from January 4th to 15th, 2026, inclusive.