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.
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
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
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
warm salad of bulghur, aragula and cherry tomatoes, za’atar vinaigrette, roasted prune gastric
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
HAMBURGER WITH TORCHON FOIE GRAS 23,5
foie gras au torchon on a beef and duck patty, provolone, black garlic aïoli, tomato chutney
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
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
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
