Steak and fries, tartare dishes and more in Montreal

Les Cavistes offers signature versions of French bistro dishes, including black pudding, steak and fries, tartare dishes, veal liver…

We also feature local seasonal products to create enticing specials for our weekly menus. In keeping with current trends, our kitchen team places increasing emphasis on vegetables in our dishes and works closely with our Quebec producers.

ON THE BLACKBOARD $23.50

MONDAY
SEAFOOD RISOTTO
Scallops, northern shrimps, mussels, mushrooms
and parmigiano cheese

TUESDAY
NIÇOISE SALAD
Lettuce, albacore tuna, potatoes, egg and green beans

WEDNESDAY
MUSSELS & FRIES
Broth of the day

THURSDAY
VEAL LIVER
Braised cipollini onions, chard on soubise, and pan seared barley

FRIDAY
FISH & CHIPS
Breaded cod with gribiche sauce

Horloge menu soir steak frites

S T A R T I N G

SOUP OF THE DAY 8,5

MESCLUN WITH GOAT CHEESE 8,5
dehydrated cherry tomatoes and toasted hazelnuts

GRILLED OCTOPUS ‘AU TORCHON’ 14,5
smashed potato confit, sugar snap peas with chimichurri, homemade grilled chorizo, pepper aioli

VEAL CARPACCIO TONNATO  13,5
thin sliced Quebec grain-fed veal, bonito mayonnaise, arugula, hazelnuts

MISO AND CARROT BUTTER FARRO RISOTTO  11,5
farro, cauliflower and green apple picalilli, pickled shimeji mushroom

BEEF TARTARE 12,5
Dijon mustard, capers, pickles, crispy shallots

SALMON TARTARE 12,5
ginger vinaigrette, sesame

M A I N S

SUSTAINABLE CATCH OF THE DAY MP 
please ask your caviste for more details

STEAK & FRIES 25,5
grilled hanger steak of Angus beef, red wine sauce, fries and salad

Treat yourself with a handful of oysters mushrooms, Café and honey armillary +5

THE FAMOUS CAVISTES BOUDIN 23,5
celeriac and Jerusalem artichoke puree, Brussels sprouts leaves

PAN SEARED DUCK MAGRET 25,5
creamed leek and salsify, blackberry and rosemary sauce, pistachio and pea purée, pickled blackberries

CONFIT RABBIT PASTA, CREAMY MUSTARD SAUCE 24,5
filei calabresi, oyster and honey armillary mushrooms, grainy mustard, tarragon

MISO AND CARROT BUTTER FARRO RISOTTO 22,5
farro, cauliflower and green apple picalilli, pickled shimeji mushroom

BEEF TARTARE 25,5
Dijon mustard, capers, pickles, crispy shallots, served with fries and salad

SALMON TARTARE 25,5
ginger vinaigrette, sesame, served with fries and salad

S H A R I N G

SMALL JAR OF OLIVES 4,5
lemon zest, herbes and chili marinade

SMOKED SALMON RILLETTE AND CROUTONS 8,5
Mustard and apple chutney, straw apple

7 OYSTERS AND 2 GLASSES OF CAVA  29,5

7 OYSTERS AND 2 GLASSES OF CHAMPAGNE 36,5

OYSTERS PLATTER
chef’s mignonette, lemons
3 9,5
6 19,5
12 35,5

STARTER PLATTER 24,5
accras, arrancini, fried calamaris and chicken wings served with spicy mayo and all’arrabiata dip

CHARCUTERIES AND CHEESES 26,5
selection of three homemade charcuteries and two local cheeses

I N D U L G I N G

HAZELNUT CANNOLI 9,5
Italian classic with roasted hazelnuts filling

COMBAVA CRÈME BRULEE 8,5
perfumed with the leafs of this green citrus, close to lemongrass, coriander micros

BLUEBERRY MOUSSE 9,5
chocolat hazelnut crumble, candied kumquats, white chocolate coulis

RICOTTA FRITTERS 10,5
red beer caramel

BIG HEART, NO GUILT DESSERT 13,5
orange infused pastry cream on shortbread, raspberries and
blueberries, raspberry gel