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Entree truite 4
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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 crème brûlée

    carrot marmalade, blue honeysuckle berry, rhubarb, raspberry, gingerbread

    Macvin de Jura, Domaine des Carlines, France (14. – 2oz)

  • Trout gravlax

    Nappa cabbage, strawberry, cilantro and dulse powder, ginger, green garlic oil, lovage sauce

    Dunham 2024, Aube à l'est Chardonnay, Domaine L'Espiègle, Canada (10. | 20.)

  • Morels stuffed with walleye and tarragon mousseline

    fried shallot, orpin, smoked sturgeon beurre blanc

    Hatley Brut Nature Rosé 2024, Canonique, Domaine Bergeville, Canada Canada (11. | 22.)

  • Cucumber and goat cheese soup

    gem lettuce, croutons, marinated onions, smoked pepper oil, garlic flower

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

  • Heirloom tomatoes

    Louis d’Or croquette, fried quinoa, confit garlic, herbs purée

    Frelighsburg 2024, Dynastie Riesling, Maison Agricole Joy Hill, Canada (10. | 20.)

Main courses

  • Nettle risotto

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

    Alsace 2024, Beblenheim Riesling, Domaine Trapet, France (12. | 24.)

    48

  • Arctic char

    string beans, fennel, King Eryngii mushroom, lingonberry, confit lemon purée, Kalamata olive purée, caper beurre blanc

    Jurançon Sec 2021, Cuvée Domaine, Domaine de Souch, France (14.5 | 29.)

    53

  • Chicken ballotine

    lobster mousseline, sweet chervil, snow peas, morel mushroom, parsnip purée, supreme sauce

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

    59

  • Striploin and braised beef shoulder

    corn bread, bell pepper, wild blueberry, chanterelle mushroom, poivrade sauce

    Médoc 2021, G d'Estournel, Cos d'Estournel 2ème Cru Classé, France (14.5 | 29.)

    63

  • Lamb

    cauliflower, pistachio and dill pistou, raspberry, confit cherry tomato, zucchini, thyme and lemon sauce

    Coteaux-du-Languedoc 2024, Vassal de Puech Noble, René Rostaing, France (12. | 24.)

    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

  • Oat mousse

    bee pollen crémeux, meringue, raspberry and genmaicha sorbet

    Moscato d'Asti 2024, Nivole, Michele Chiarlo, Italie | 8.

    18

  • Blueberry tartelette

    pink peppercorn, pistachio crémeux, white chocolate feuilletine

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

    18

  • Angelica infused rice pudding

    blue honeysuckle berry compotée, pistachios, mascarpone ganache, lemon gel

    Bugey Cerdon, Alain Renardat-Fâche, France | 10.

    18

  • Fireweed tea crémeux

    basil gel, rhubarb water, dehydrated sponge cake, rhubarb and basil sorbet

    Cocktail : eau-de-vie de raisin, rhubarbe, basilic, fleurs | 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

  • Zucchini flower

    ratatouille, pattypan, thyme poultry jus
    30

  • Foie gras terrine

    maple, fir tree, strawberry jam, Labrador tea bread
    38

  • Trout tartare

    blackcurrant, herring roe, smoked buttermilk
    32

  • Grilled lobster

    lobster mushroom, sweet and sour elderberry, verjus, miso sauce
    38

  • Main course

  • Duck magret

    string beans, corn mousse, peach, rosemary, duck jus
    68

  • Arctic char

    fennel, chanterelle mushroom, oyster, wild blueberry, lemon thyme sauce
    66

  • Butcher’s cut of aged beef

    carrot, miso, black trumpet mushroom, swiss chard, red wine sauce
    69

  • Butcher’s cut of lamb

    eggplant, sheep milk yogurt, pine nuts, blue honeysuckle berry, lamb jus
    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

  • Raspberry crémeux

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

    Vin de France 2020, Morta Maio, Antoine Marie Arena, France| 20.

    24

  • Chamomile bavarois

    rosemary shortbread, mascarpone, Strega liquor gel, strawberry and beet vinegar sorbet

    Vin de Liqueur, Cuvée Orange, Freimeister Kollektiv, Allemagne | 10.

    24

  • White chocolate torte,

    gin gel, raspberry, kaffir lime ice cream

    Bugey Cerdon, Alain Renardat-Fâche, France | 10.

    24

Wine List

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

View our wine list

Mise à jour : 21 July 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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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.