Slow-Cooked Beef Birria Tacos with Rich Broth
Three crispy grilled corn tortillas packed with tender shredded Angus beef rib, slow-cooked for 8 hours in guajillo and ancho chili adobo. Served with hot dipping broth, chopped onions, fresh cilantro, and lime wedges.
Classic Latin Catch Ceviche in Yellow Aji Leche de Tigre
Fresh ocean whitefish cubes cured to order in pure lime juice, Peruvian yellow aji chili paste, feather-cut red onion, sweet tender choclo corn, and crispy toasted cancha.
Rustic Molcajete Guacamole with Totopos & Cotija Cheese
Hass avocados hand-crushed in a volcanic stone molcajete with traditional pico de gallo, fresh lime juice, cilantro, and crumbled aged Cotija cheese. Served with warm house-fried corn totopos.
Crispy Chicken Wings in Chipotle & Québec Maple Glaze
Extra-crispy farm chicken wings tossed in a smoky chipotle reduction infused with authentic Grade-A pure Québec maple syrup and toasted sesame. Served with celery sticks and house ranch dip.
Bluefin Tuna Tartare with Truffled Wasabi & Avocado
Sashimi-grade bluefin tuna hand-cut with creamy avocado, yuzu emulsion, aged tamari soy sauce, and white truffle oil. Served with crispy wonton chips.
Trio of Hand-Cut Argentine Beef Empanadas
Three golden baked artisan pastries stuffed with knife-cut Angus beef, sweet caramelized onions, green olives, boiled egg, and cumin. Served with homemade herbed chimichurri.
Creamy Iberian Ham & Aged Manchego Croquettes
Velvety béchamel slow-simmered for 4 hours with dry-cured Iberian ham and 12-month Manchego cheese, wrapped in golden panko crust. Served with black garlic aioli.
Roasted Beet Carpaccio with Québec Goat Cheese & Maple
Paper-thin salt-roasted organic beets, creamy Québec goat cheese quenelles, candied spiced walnuts, fresh baby arugula, and extra virgin olive oil with Québec maple reduction.
Signature Duck Confit Poutine with Québec Cheese Curds
Hand-cut rustic fries double-cooked in duck fat, squeaky day-fresh Québec cheese curds, tender shredded duck leg confit, smothered in a rich house rosemary veal gravy.
Double Angus Smash Burger with Melted Oaxaca Cheese & Fries
Two 4oz premium Angus patties smashed crispy on a smoking griddle, melted stringy Mexican Oaxaca cheese, bacon caramelized onions, and house burger emulsion on a toasted brioche bun with hand-cut fries.
Peruvian Lomo Saltado Stir-Fry with Jasmine Rice & Crispy Fries
Tender Angus beef tenderloin strips stir-fried over roaring flame in a seasoned wok with red onions, ripe tomatoes, yellow aji chili, garlic, and Pisco flambé. Served with fragrant jasmine rice and crispy fries.
Miso & Yuzu Glazed Atlantic Salmon with Sweet Potato Purée
Pan-seared Atlantic salmon fillet glazed with white Kyoto miso, honey, and yuzu citrus reduction, set atop velvety roasted sweet potato purée, baby bok choy, and toasted sesame.
Charbroiled 12oz Black Angus Ribeye with Herb Garlic Butter
12oz 35-day dry-aged AAA Black Angus ribeye grilled over hardwood embers, basted with roasted garlic and fresh rosemary herb butter. Accompanied by grilled asparagus and truffle potato wedges.
Creamy Wild Mushroom & Black Truffle Carnaroli Risotto
Slow-stirred Carnaroli rice with sautéed porcini and portobello mushrooms, aged 24-month Parmigiano Reggiano, creamy butter emulsion, and aromatic black truffle oil.
Stone-Baked Neapolitan Margherita D.O.P. Pizza
48-hour fermented sourdough crust baked at 900°F in stone oven, crushed San Marzano D.O.P. tomatoes, fresh fior di latte mozzarella, fresh fragrant basil, and extra virgin olive oil.
Teriyaki Glazed Organic Tofu & Royal Quinoa Vegan Buddha Bowl
Organic firm tofu cubes glazed in house-made ginger teriyaki sauce, tricolor Andean royal quinoa, sliced avocado, edamame, shaved radishes, cucumber ribbons, and creamy toasted sesame tahini dressing.
Passion Fruit Artisan Mezcalita with Tajín Chili Rim
100% Espadín artisanal mezcal shaken with fresh passion fruit pulp, fresh lime juice, organic agave nectar, and a smoky Tajín chili-lime salt rim.
Flor de Caña 7-Year Reserve Mint & Lime Classic Mojito
Aged Flor de Caña 7-year golden rum muddled with fresh garden spearmint, raw cane turbinado sugar, freshly squeezed lime juice, and sparkling soda over crushed ice.
Signature Red Wine Sangria with Macerated Tropical Fruit
Spanish Garnacha red wine macerated 24 hours with fresh oranges, green apples, wild berries, citrus peel, Spanish brandy, and a gentle touch of Ceylon cinnamon.
Local Montreal Craft IPA (Cold Draft Pint)
Fresh draft pint brewed in Montreal with Citra and Mosaic hops, showcasing radiant notes of mango, grapefruit zest, and a crisp, clean resinous finish at 6.2% ABV.
Toasted Oak Smoked Bourbon Reserve Old Fashioned
Kentucky small-batch bourbon stirred with organic Québec maple syrup, Angostura and orange bitters, presented under a glass cloche smoked with toasted cherrywood chips.
Shaken Espresso Martini with Fresh Illy Coffee & Vodka
Double shot of freshly brewed Illy Italian espresso shaken hard with premium vodka, Kahlúa coffee liqueur, and Madagascar vanilla syrup, crowned with a velvety crema and three roasted coffee beans.
Pink Paloma with Reposado Tequila & Fresh Grapefruit
100% Blue Agave Reposado tequila shaken with freshly squeezed pink grapefruit juice, fresh lime juice, sparkling pink soda, and a pink Himalayan salt rim.
Zero-Proof Tropical Passion Fruit & Coconut Water Mocktail
Pure coconut water shaken with fresh passion fruit nectar, cold-pressed pineapple juice, fresh lime, garden mint sprigs, and topped with sparkling soda.
Warm Artisan Churros with Argentine Dulce de Leche & Chocolate
Four crispy golden churros fried to order, dusted in organic cinnamon sugar. Served with warm Argentinian dulce de leche and dark Belgian chocolate ganache.
Traditional Latin Tres Leches Cake with Fresh Wild Berries
Airy chiffon sponge soaked in an infusion of condensed milk, evaporated milk, and heavy cream, topped with toasted Italian meringue and macerated wild berries.
Warm Valrhona Double Chocolate Brownie with Vanilla Gelato
Warm 70% dark Valrhona chocolate fudge brownie with roasted Georgia pecans, served with a scoop of Madagascar Bourbon vanilla gelato and chocolate sauce.
Traditional Grandma's Vanilla Caramel Flan with Chantilly
Silky whole-egg custard infused with real vanilla bean and bathed in golden liquid amber caramel, served with fresh whipped cream.
Authentic Venetian Tiramisù with Mascarpone & Illy Espresso
Italian ladyfingers steeped in rich Illy espresso and Marsala wine, layered with fluffy whipped mascarpone cream, and dusted with dark Valrhona cocoa.
San Sebastián Burnt Basque Cheesecake with Wild Berry Compote
High-heat caramelized Basque cheesecake with a rich burnt top crust and an ultra-creamy, molten cheese center, accompanied by wild blackberry compote.
Dulce de Leche Lava Molten Cake with Toasted Coconut Gelato
Warm baked sponge cake with a molten center of pure Argentine dulce de leche that flows onto the plate, paired with toasted coconut gelato.
Artisan Sorbet Duo: Alphonso Mango & Wild Berry
Two scoops of 100% natural, dairy-free fruit sorbet made from ripe Alphonso mangoes and wild Québec berries, served with fresh mint and crisp tuile.
