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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, marinated pear, sour cherry, gingerbread tuile, pumpkin seeds praliné

    Rivesaltes, 15 ans ambré, Parcé Frères, France (13. – 2 oz)

  • Confit trout

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

    Kremstal 2024, Riesling Sec, Christina Wess, Autriche (13. | 26.)

  • Sake flan

    snow crab, mussels, salsify, kombu gel, dill oil, puffed wild rice

    Magog 2022, Supernova, Pinard et Filles, Canada (12. | 24.)

  • Beef tartare

    smoked Gorria pepper purée, shallot, shimejis, tarragon powder, Bleu d’Élisabeth ice cream

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

  • Grilled leek

    La Beurrasse, cranberry, leek mousse, puffed wild rice, star anise oil, horseradish sauce

    Terre Siciliane IGP 2024, Terra Madre Pinot Grigio, Vino Lauria, Italie (8. | 16.)

Main courses

  • Nettle risotto

    oyster and shiitake mushroom, cauliflower, black garlic purée, marinated onion, dulse chips

    Bourgogne Côte d'Or 2023, Le Vieux Clos, Francois Carillon, France (17.5 | 35.)

    48

  • Walleye

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

    Hawke's Bay 2023, Mangatahi Sauvignon, Decibel Winery, Nouvelle-Zélande (10. | 20.)

    54

  • Confit duck

    pierogies, parsnip purée, rose hip, beet, Japanese artichoke, amaretto sauce

    Chianti Colli Senesi 2022, Il Garrulo, Montenidoli, Italie (11. | 22.)

    53

  • Beef shoulder

    aligot mousse, maitake mushroom, Honeycrisp apple, poivrade sauce

    Braised beef shoulder, aligot mousse, maitake, Honeycrisp apple, poivrade sauce 59.

    59

  • Lamb

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

    Bandol 2022, L'Armourvèdre, Les Terres Promises, France (14 | 28.)

    56

Cheese

  • Bois de Grandmont

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

    Pairing of the moment | 10. – 2oz

    18

Desserts

  • Maple crémeux cannolo

    vanilla pound cake, maple crémeux cannolo, maple granita, amaretto and lemon gel, almond and buckwheat crumble

    Auclair, Acer Mousseux, Mousse des Bois, Domaine Vallier-Robert, Canada | 8.5

    18

  • Buckwheat bavarois

    white chocolate and brown butter ganache, compressed apple, verjuice and apple sorbet

    Hemmingford, Cidre de Glace, Vergers Philion, Québec, Canada| 15.

    18

  • White chocolate and jasmine crémeux

    sake gel, crème anglaise, pink peppercorn dehydrated sponge cake, strawberry sorbet

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

  • Edamame and strawberry

    canned seasonal vegetables 2025, turmeric, house made smoked ricotta, nettle
    28

  • Foie gras terrine

    cauliflower confit with juniper tree, rose hip sauce,cauliflower crémeux, spiced bread tuile, burndt orange purée
    37

  • Confit trout

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

  • Mackerel

    marinated sour cherry, swiss chard, sumac powder, lobster bisque
    35

  • Main course

  • Duck

    potato and foie gras mille-feuille, maitakes, La Tomme du Kamouraska, 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, oyster mushroom, red wine and cocoa sauce
    67

  • Butcher’s cut of lamb

    potato and foie gras mille-feuille, rutabaga mousse, maitakes, La Tomme du Kamouraska, prickly ash sauce
    68

Cheese

  • Le Valbert and Bois de Grandmont

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

    Pairing of the moment | 10. – 2oz

    23

Desserts

  • Chocolate aerated cake

    parsnip crémeux, cranberry compotée, dark chocolate foam, crème fraîche ice cream

    Banyuls 2023, Rimage, Domaine de la Préceptorie, France | 13.

    23

  • White chocolate and raspberry panna cotta

    lemon cream, bergamot oil sponge cake, lavender, Earl Grey ice cream

    Yoigokochi Yuzu Sake, Japon | 13.

    23

  • Maple sponge cake and panna cotta

    pistachio praliné, whisky caramel, yuzu gel, maple ice cream

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

    23

Wine List

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

View our wine list

Mise à jour : 25 March 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.