Restaurant Toast All Menus List
Restaurant Toast Desserts Menu
Item | Description | Price ($) |
---|---|---|
Chocolate, coffee and chocolate éclair, caramel hazelnuts | A delectable éclair infused with the rich flavors of coffee and chocolate, topped with caramelized hazelnuts. | $15 |
Moist baba cake soaked in hydromel with dry blueberries served with pineapple, star anise, and honey whipped cream. | Fresh seasonal fruits accompanied by labrador tea marshmallow, chicoutai compote, and refreshing rhubarb sorbet. | $15 |
Baba, hydromel with dry blueberry, pineapple with star anise, honey whipped cream | Moist baba cake soaked in hydromel with dry blueberries, served with pineapple, star anise, and honey whipped cream. | $15 |
Restaurant Toast Cheese Menu
Item | Description | Price ($) |
---|---|---|
The plate of three pieces of cheese | A selection of three Quebec cheeses of the day served with roasted nuts. | $18 |
Riopelle of Ile-Aux-Grues | Riopelle cheese served on brioche with balsam fir, accompanied by “blanquette” of morels. | $16 |
Restaurant Toast Dessert Wine & Port Menu
Item | Description | Price ($) |
---|---|---|
Isle de Bacchus, Vin de glace, Jardin de Givre, 90% vidal, 10% Geisenheim, Qc, Canada 2013 375ml | Ice wine from Quebec, Canada, with a blend of Vidal and Geisenheim grapes. | $88 |
Don Arguti, UGO, grenache noir, Maury 2015 500ml | Grenache noir dessert wine from Maury, 2015 vintage. | $65 |
Signature, Domaine Gélinas, Vin de glace, Swenson White, Québec 2014 200ml | Quebec ice wine made from Swenson White grapes, vintage 2014. | $67 |
Vouvray, Vigneau-Chevreau, Clos Bagin, Chenin blanc, Touraine, Val de Loire, 2015 750ml | Dessert wine from Vouvray, Touraine, Val de Loire, made from Chenin blanc grapes, vintage 2015. | $95 |
Vin de Glace, Swenson White, Domaine Gélinas, St-Sévère, Qc, Canada 2011 750ml | Quebec ice wine made from Swenson White grapes, vintage 2011. | $190 |
Vin de Glace, Swenson White, Domaine Gélinas, St-Sévère, Qc, Canada 2011 2 onces | Quebec ice wine made from Swenson White grapes, vintage 2011 (2 ounces). | $17 |
Neige Première, Cidre de glace, Domaine Neige, Hemmingford, Qc, Canada 750ml | Ice cider from Hemmingford, Quebec, Canada, by Domaine Neige, 750ml. | $65 |
Neige Première, Cidre de glace, Domaine Neige, Hemmingford, Qc, Canada Verre 3 onces | Ice cider from Hemmingford, Quebec, Canada, by Domaine Neige, served in a 3-ounce glass. | $10 |
Neige noire, cidre de glace vieilli 3 ans en barriques de chêne, Hemmingford, Qc, Canada 500ml | Aged ice cider from Hemmingford, Quebec, Canada, by Domaine Neige, aged for 3 years in oak barrels, 500ml. | $90 |
Frimas, moelleux de pommes, Domaine Neige, Hemmingford, Qc, Canada 375ml | Apple ice wine from Hemmingford, Quebec, Canada, by Domaine Neige, 375ml. | $25 |
Château de Fargues, Lur Saluces, Sauternes, France 2000 750ml | Sauternes dessert wine from Château de Fargues, Lur Saluces, vintage 2000, 750ml. | $275 |
Château de Fargues, Lur Saluces, Sauternes, France 1997 750ml | Sauternes dessert wine from Château de Fargues, Lur Saluces, vintage 1997, 750ml. | $330 |
Château de Fargues, Lur Saluces, Sauternes, France 1990 750ml | Sauternes dessert wine from Château de Fargues, Lur Sal | $460 |
Appetizers
Item | Description | Price ($) |
---|---|---|
Foie gras from the Canard Goulu farm “au torchon”, blond poultry juice glaze | Served with blond poultry juice ice cream. | $28 |
Mushrooms with Xérès vinegar | With duck thigh ham, haskap ketchup, hazelnut & homemade brioche. | $19 |
Carpaccio of duck from the “Canard Goulu” farm | With butternut squash vinaigrette, foie gras royale, roasted nuts, and duck confit gizzards. | $19 |
Jerusalem artichoke Vichyssoise and homemade smoked scallop | With sunflower seed, oil, and sprout, lime caviar. | $23 |
Fresh mushroom crostini | Truffled chicken juice emulsion, fresh mozzarella, poached quail egg, pine nuts, red onion, basil oil. | $19 |
Main Courses
Item | Description | Price ($) |
---|---|---|
Pan-seared foie gras from the Canard Goulu farm and crispy confit pork belly | With Périgueux sauce, melting potato, bean fricassee, and King mushrooms with lardons. | $34 |
Quebec veal loin in mushroom and sage crust | With foie gras emulsified juice, chickpea puree, glazed carrot, and slightly lemony ground cherry compote. | $38 |
Guinea fowl: roasted breast and braised thigh | With juniper and blueberry sauce, butternut squash puree braised red cabbage and a few beets. | $32 |
Surf and turf of marinated and grilled octopus in warm salad and seared meat with Foyot sauce | With the garnish of the moment. | $38 |
Roasted deer leg medallion | With Thermidor sauce (lightly mustard-flavored creamy bisque), eggplant caviar, kohlrabi, and radish salad with yuzu. | $38 |
Homemade cep cream papardelle | With seasonal mushroom fricassee, “Petit Blanchon” fresh cheese from Fromagerie Le Littoral with hazelnut and candied lemon. | $26 |
Fish of the day fillet | Fish of the Day fillet | $38 |
Extras
- Extra pan-seared foie gras: Add $25 for 80g to any appetizer or main course.
- Hotel Package: Torchon foie gras appetizer + $10, Pan-seared foie gras appetizer + $20.