The Menus

Every table
tells a story.

A selection of menus from our private dinners — each one written for a specific evening, a specific table, and the people around it.

Private Dinner Menus

N H NORTH HOUSE Private Dining · Montréal FIVE COURSE · PRIVATE DINNER An Intimate Evening Westmount · October 2025 AMUSE Champagne Velouté · Caviar Pearls FIRST Seared Scallop · Cauliflower Purée SECOND Handmade Pappardelle · Wild Boar Ragù THIRD Beef Tenderloin · Bone Marrow Jus DESSERT Chocolate Fondant · Salted Caramel
Five Course · Private Dinner
Westmount · October 2025
N H NORTH HOUSE Private Dining · Montréal SEVEN COURSE · PRIVATE DINNER The Anniversary Table Outremont · February 2026 AMUSE Oyster · Cucumber Granita · Mignonette FIRST Foie Gras Torchon · Brioche · Fig Jam SECOND Lobster Bisque · Tarragon · Cognac THIRD Québec Arctic Char · Champagne Beurre Blanc FOURTH Black Truffle Risotto · Aged Parmigiano DESSERT Tarte au Citron · Raspberry · Chantilly
Seven Course · Private Dinner
Outremont · February 2026
Oyster
Cured salmon
Lobster with morels
Plated course
Seasonal Tasting Menus

Written for
the long table.

Summer 2026

The Long Light
Tasting Menu

A five-course menu that follows the Québec summer from its first heat to its last long evening.

Format
Five courses · Shared table
Duration
Approximately 3 hours
Service
Full table service · Paired wines available
Menus change with the season and the market. What arrives at the table may differ slightly — always for the better.
Amuse
00
Gougères & Smoked Trout Rillettes
Chive crème fraîche · Preserved lemon
Something small and warm to begin. A bite that tells you what kind of evening this is going to be.
First
01
Heirloom Tomato & Burrata
Basil oil · Fleur de sel · Aged balsamic
Québec heirloom tomatoes at the height of summer. Nothing else is needed. Nothing else is added.
Second
02
St. Lawrence Scallop Crudo
Cucumber water · Green apple · Dill · Finger lime
Raw, cold, and clean. The scallop needs very little — just cold and acid and something green.
Third
03
Québec Arctic Char
Beurre blanc · Summer pea purée · Charred leek · Capers
Pan-roasted skin-side down until the skin does what great fish skin does.
Fourth
04
Slow-Roasted Lamb Shoulder
Rosemary jus · White bean purée · Grilled courgette · Salsa verde
Eight hours in a low oven. Pulled at the table.
Dessert
05
Strawberry & Cream
Île d'Orléans strawberries · Chantilly · Shortbread · Elderflower
The best strawberries in Québec come from Île d'Orléans. We use them simply, because they deserve it.
Autumn 2026

The Root Cellar
Tasting Menu

As the light fades, a menu built for warmth. Root vegetables, game, fungi, and richness that feels earned by the season.

Format
Six courses · Shared table
Duration
Approximately 3.5 hours
Coming September 2026. Menu details revealed closer to the date.
Preview
—
Menu in development
Revealed to ticket holders two weeks before the dinner
Join the list to be notified when tickets drop.
Winter 2027

The Dark Table
Tasting Menu

Our most ambitious menu of the year. Long nights, deep flavours, and a table that stays lit until there's nothing left to say.

Format
Seven courses · Shared table
Duration
Approximately 4 hours
Coming January 2027. Join the list for first access to tickets.
Preview
—
Menu in development
Revealed to ticket holders two weeks before the dinner
Winter demands patience. So does this menu. We're writing it slowly, carefully, and with a great deal of butter.
Dietary Requirements

All dietary restrictions and allergies are accommodated when noted at the time of booking. Please let us know what you need — we will never make you feel like an inconvenience for asking.

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