Menu

Konjac salmon, spicy mayonnaise sauce, avocado puree and green apple brunoise. Garnished with fried onions and microgreens.

*dinner only

Fried dumplings (6) with mushrooms and vegetables, almond butter sauce and homemade kimchi. Topped with radish, coriander and spicy oil.

Grilled country bread, pan-fried umami mushrooms, asparagus, truffle sauce, microgreens and pickled onion.

*evening only

Beet tartare, avocado puree and beet emulsion, garnished with fried capers and microgreens.

A fresh mix of crisp romaine and apple slices, elevated by a tofu and roasted garlic emulsion. Fresh vanilla pickled onions, sweet and salty walnuts, and vegan feta bring a perfect harmony of freshness and indulgence. (Extra Crispy Tofu Sticks +6)

Crispy arancini stuffed with mozzarella and parmesan, drizzled with LOV BBQ sauce. A black pepper emulsion and pickled shallots add boldness, while arugula and microgreens bring a refreshing touch. A play of textures for a gourmet experience in every bite.

*evening only

A nod to nostalgia with this parmesan and cheddar fondue, revisited with a perfectly golden, crispy breading. Accompanied by a fresh and vibrant pico de gallo, with a few basil microgreens adding a touch of freshness to this crispy-on-the-outside, melty-on-the-inside dish.

Country bread topped with melted Oka cheese, local pickled oyster mushrooms, leek confit, Dijon mustard, and arugula. A comforting classic, blending indulgence and tradition with a modern twist. (Extra salad or small fries +3)

*lunch only

A plant-based beef patty seasoned with steak spices, topped with fresh goat cheese and unsweetened date purée. Enhanced with artisanal Dijon mustard and arugula, this burger strikes the perfect balance between sweetness and intensity. Served with crispy fries or a fresh salad, depending on your preference.

Arborio rice, a mixture of wild mushrooms and asparagus, sprinkled with roasted oyster mushrooms and parmesan.

*evening only

Butternut squash ravioli drizzled with sage-infused brown butter and topped with parmesan. Accompanied by a medley of roasted squash, shallots, and fresh chives. These ravioli offer the perfect balance of sweetness and richness.

*dinner only

Savory plant-based beef, golden onions, vegetable broth, fresh parsley, rich cream, egg yolk emulsion, and parmesan. A gourmet reinterpretation of this Italian classic.

*evening only

Arborio rice, a mixture of wild mushrooms and asparagus, sprinkled with roasted oyster mushrooms and plant-based parmesan

*soir seulement

Roasted butternut squash, heirloom carrots and LOV curry sauce over basmati rice. Garnished with cashews and cilantro.

Wheat tortillas, soy protein, dill sauce, pico de gallo, miso slaw, lime, cilantro, avocado purée. (Extra salad or small fries +3)

Plant based "beef" patty, lettuce, tomato, red onion, pickle, BIG LOV sauce, plant-based cheddar on a brioche burger bun. Served with Quebec fries or salad. (Extra avocado slices +3)

Firm tofu marinated in Massawippi miso, lemon, and rice vinegar, cooked sous-vide and lightly fried in panko, served with a mango-ginger emulsion and a hint of chili oil.

Fresh Quebec fries, served with vegan housemade aioli or ketchup.

Fresh Quebec fries served with ketchup and housemade aioli.

Housemade chocolate brownie with a seasonal coulis, lemon and fresh thyme.

Coconut & soy milk vanilla Crème Brûlée

*dinner only

Served with a fruit coulis.