Lunch menus - Winter 2025

801 Aviation Pkwy, Ottawa, ON | 613 742-2483 x2400



Wednesday to Friday lunch - Table d'hôte Menu Create your own table d'hôte with your choice of 2 or 3 courses. 2 courses - 18.95$ + HST per person 3 courses - 21.95$ + HST per person *25% discount for students from La Cité
January 8 to 10 2025 ENTRÉES Grilled chicken caesar salad Or Pistou soup MAIN COURSE Sautéed trout filet with Maître d'hôtel butter, potatoes and baby spinach Or Old style veal blanquette, rice pilaf DESSERTS Chocolate mousse Or Dessert of the day
January 15 to 17 2025 ENTRÉES Gravlax-style salmon with horseradish sauce Or St-Germain soup with croutons MAIN COURSE Croque-Monsieur and green salad Or Navarin of lamb with apples and buttered green beans DESSERTS Chocolate tartlet, rum-flavored cream Or Dessert of the day
January 22 to 24th 2025 ENTRÉES Niçoise-style salad, seared tuna tataki, basil vinaigrette Or Norman onion soup MAIN COURSE Club sandwich with turkey and pommes allumettes Or Unilateral salmon filet, leek and bacon fondue, Darphin apples DESSERTS Semolina with raisins, caramel sauce Or Dessert of the day
January 28 to 31st 2025 ENTRÉES Fresh salmon tartar with croutons and pickled cucumbers Or Carrot and sweet potato soup with coconut milk MAIN COURSE Seafood-stuffed crêpes with white wine sauce Or Pork medallions with paprika, sautéed broccoli and rice pilaf with red bell pepper DESSERTS Diplomat pudding and custard Or Dessert of the day
February 5 to 7th 2025 ENTRÉES Fried crab cake with tartar sauce Or Cream of mushroom soup MAIN COURSE Poached salmon, preserved lemon risotto, fennel butter Or Grilled cornish hen, tomato and basil fondue, mashed apple DESSERTS Lemon tartlet, red fruit coulis Or Dessert of the day
February 12 to 14th 2025 ENTRÉES Avocado mousse with shrimp and coriander, tomato coulis Or Soissonnais soup with croutons MAIN COURSE Brome Lake duck breast with green pepper, creamy parmesan polenta Or Duo of cod and haddock, potatoes in olive oil, broccoli anglaise and citrus butter DESSERTS Vanilla crème brûlée Or Dessert of the day
February 19th to 21st CLOSED We are closed for the break week. Thank you
February 26 to 28th 2025 ENTRÉES Fried calamari with aioli sauce Or Cream of parsnip soup, roasted walnuts with maple syrup MAIN COURSE Two salmons macaroni gratin Or Grilled beef flank steak, béarnaise sauce, julienne of potatoes DESSERTS Empress rice pudding Or Dessert of the day
March 5 to 7 2025 ENTRÉES Grilled chicken caesar salad Or Pistou soup MAIN COURSE Sautéed trout filet with Maître d'hôtel butter, potatoes and baby spinach Or Old style veal blanquette, rice pilaf DESSERTS Chocolate mousse Or Dessert of the day
March 12 to 14th 2025 ENTRÉES Gravlax-style salmon with horseradish sauce Or St-Germain soup with croutons MAIN COURSE Croque-Monsieur and green salad Or Navarin of lamb with apples and buttered green beans DESSERTS Chocolate tartlet, rum-flavored cream Or Dessert of the day
March 19 to 21st 2025 ENTRÉES Niçoise-style salad, seared tuna tataki, basil vinaigrette Or Norman onion soup MAIN COURSE Club sandwich with turkey and pommes allumettes Or Unilateral salmon fillet, leek and bacon fondue, Darphin apples DESSERTS Semolina with raisins, caramel sauce Or Dessert of the day
March 26 to 28th 2025 ENTRÉES Fresh salmon tartar with croutons and pickled cucumbers Or Carrot and sweet potato soup with coconut milk MAIN COURSE Seafood-stuffed crêpes with white wine sauce Or Pork medallions with paprika, sautéed broccoli and rice pilaf with red bell pepper DESSERTS Diplomat pudding and custard Or Dessert of the day
April 2 to 4th 2025 ENTRÉES Fried crab cake with tartar sauce Or Cream of mushroom soup MAIN COURSE Poached salmon, preserved lemon risotto, fennel butter Or Grilled Cornish hen, tomato and basil fondue, mashed apple DESSERTS Lemon tartlet, red fruit coulis Or Dessert of the day
April 9 to 11th 2025 ENTRÉES Avocado mousse with shrimp and coriander, tomato coulis Or Soissonnais soup with croutons MAIN COURSE Brome Lake duck breast with green pepper, creamy parmesan polenta Or Duo of cod and haddock, potatoes in olive oil, broccoli anglaise and citrus butter DESSERTS Vanilla crème brûlée Or Dessert of the day
April 16 to 18th 2025 ENTRÉES Fried calamari with aioli sauce Or Cream of parsnip soup, roasted walnuts with maple syrup MAIN COURSE Two salmons macaroni gratin Or Grilled beef flank steak, béarnaise sauce, julienne of potatoes DESSERTS Empress rice pudding Or Dessert of the day