Menu lunch - Winter 2026

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

Available Wednesday, Thursday & Friday

Wednesday to Friday lunch - Table d'hôte Menu Create your own table d'hôte with your choice of 2 or 3 courses. 2 courses - 20.50$ + HST per person 3 courses - 23.50$ + HST per person *25% discount for students from Collège La Cité
January 14th to 16th 2026 APPETIZERS Caesar salad with grilled chicken or Pistou soup MAIN COURSES Pan-seared trout fillet, Maître d’hôtel butter, English-style potatoes, and baby spinach or Traditional veal blanquette with pilaf rice DESSERTS Chocolate mousse or Dessert of the day
January 21th to 23th 2026 APPETIZERS Gravlax-style salmon with horseradish sauce or St. Germain soup with croutons MAIN COURSES Croque-Monsieur with green salad or Lamb navarin with apples, buttered green beans DESSERTS Chocolate tartlet with rum-flavored cream or Dessert of the day
January 28th to 30 th 2026 APPETIZERS Niçoise-style salad with seared tuna tataki, basil vinaigrette or Normandy-style onion soup MAIN COURSES Turkey club sandwich with matchstick potatoes or Single-sided seared salmon with leek fondue and bacon, Darphin potatoes DESSERTS Raisin semolina with caramel sauce or Dessert of the day
February 4th to 6th 2026 APPETIZERS Fresh salmon tartare, croutons and marinated cucumbers or Carrot and sweet potato velouté with coconut milk MAIN COURSES Seafood crêpes with white wine sauce or Pork medallions with paprika, broccoli and pilaf rice with red pepper DESSERTS Diplomat pudding with crème anglaise or Dessert of the day
February 11th to 13th 2026 APPETIZERS Fried crab cake with tartar sauce or Cream of mushroom velouté MAIN COURSES Sautéed salmon, lemon confit risotto, fennel butter or Grilled Cornish hen, tomato-basil fondue, mashed potatoes DESSERTS Lemon tartlet with red fruit coulis or Dessert of the day
February 18th to 20th 2026 CLOSED
February 25th to 27th 2026 APPETIZERS Asparagus with mousseline sauce or Soissons-style soup with croutons MAIN COURSES Lac Brome duck breast with blueberries, creamy parmesan polenta or Cod and haddock duo, olive-oil potatoes, English-style broccoli DESSERTS Vanilla crème brûlée or Dessert of the day
March 4th to 6th 2026 APPETIZERS Fried calamari with aioli or Parsnip velouté with roasted maple-glazed nuts MAIN COURSES Macaroni gratin with two salmons or Grilled beef flank steak, green peppercorn sauce, matchstick potatoes DESSERTS Empress rice or Dessert of the day
March 11th to 13th 2026 APPETIZERS Caesar salad with grilled chicken or Pistou soup MAIN COURSES Sautéed trout fillet, maître d’hôtel butter, English-style potatoes and young spinach or Traditional veal blanquette with pilaf rice DESSERTS Chocolate mousse or Dessert of the day
March 18th to 20th 2026 APPETIZERS Gravlax-style salmon with horseradish sauce or St. Germain soup with croutons MAIN COURSES Croque-Monsieur with green salad or Lamb navarin with apples, buttered green beans DESSERTS Chocolate tartlet with rum-flavored cream or Dessert of the day
March 25th to 27th 2026 APPETIZERS Niçoise-style salad with seared tuna tataki, basil vinaigrette or Normandy-style onion soup MAIN COURSES Turkey club sandwich with matchstick potatoes or Single-sided seared salmon with leek fondue and bacon, Darphin potatoes DESSERTS Raisin semolina with caramel sauce or Dessert of the day
April 1st to 3rd 2026 APPETIZERS Fresh salmon tartare, croutons and marinated cucumbers or Carrot and sweet potato velouté with coconut milk MAIN COURSES Seafood crêpes with white wine sauce or Pork medallions with paprika, broccoli and pilaf rice with red pepper DESSERTS Diplomat pudding with crème anglaise or Dessert of the day
April 8th to 10th 2026 APPETIZERS Fried crab cake with tartar sauce or Cream of mushroom velouté MAIN COURSES Sautéed salmon, lemon confit risotto, fennel butter or Grilled Cornish hen, tomato-basil fondue, mashed potatoes DESSERTS Lemon tartlet with red fruit coulis or Dessert of the day
April 15th to 17th 2026 APPETIZERS Fried calamari with aioli or Parsnip velouté with roasted maple-glazed nuts MAIN COURSES Macaroni gratin with two salmons or Grilled beef flank steak, green peppercorn sauce, matchstick potatoes DESSERTS Empress rice or Dessert of the day
April 22th to 24th 2026 APPETIZERS Fried calamari with aioli or Parsnip velouté with roasted maple-glazed nuts MAIN COURSES Macaroni gratin with two salmons or Grilled beef flank steak, green peppercorn sauce, matchstick potatoes DESSERTS Empress rice or Dessert of the day