Menu
Starters
Please contact the restaurant for the soup of the day.
Slice of sphaghetti squash, brussel sprouts, peanuts, pickled red onion, peanut sauce, roasted cauliflower, cilantro.
Vegan ricotta with sesame-hemp topping, seasonal vegetables (broccolini), sauteed onions, sliced almonds, toasted country bread. Garnished with sesame and hemp seeds.
Tempura hearts of palm rings served with a house lemon-truffle aïoli.
Beet tartare on an avocado puree, garnished with a pinch of fleur de sel. Served with a side of taro chips.
7 Mushroom and vegetable fried dumplings served with an almond butter kimchi sauce
Toasted country bread, pan-fried umami mushrooms, asparagus, truffle sauce, microgreens.
Bistro menu
FEATURED PLATE - BY CHEF CHRISTIAN VENTURA
Warm bowl of mujadara rice, confit garlic tahini sauce (sesame), pesto, seasonal vegetables, plant-based feta, greens, miso slaw, pomegranate, crispy onions, candied walnuts.
Romaine and kale, tempeh bacon , cucumbers, tempeh bacon, cherry tomatoes, vegan parmesan, croutons and homemade Caesar dressing.
Local grilled tofu, mixed greens, red quinoa, roasted squash, chickpeas, beets, pears, cranberries and avocado. (Extra sliced avocado or grilled tofu +3)
Tacos (3) with breaded tofu, brunoise of grilled vegetables, pickled chilies and onions, vegan sour cream, housemade avo-jalapeño sauce, micro cilantro. (Extra avomash +3)
Tagliatelle, king mushroom scallops, white truffle sauce, tempeh bacon, lemon, parsley.
Breaded tofu filets, tartar sauce and fresh potato fries.
Roasted butternut squash, heirloom carrots and LOV curry sauce over basmati rice. Garnished with cashews and cilantro.
Arborio rice, a mixture of roasted oyster and button mushrooms, green peas (or seasonal asparagus), in a cashew cream, and sprinkled with vegan parmesan.
Housemade patty, vegan mozzarella, tomato, lettuce, red onion, pickles, Big LOV sauce, in a brioche burger bun. Served with fries or salad. (Extra avocado slices +3)
Breaded oyster mushrooms, smoked tomato, lettuce and housemade dill mayonnaise, in a brioche burger bun. Dish served with Quebec fries or salad. (Extra avocado slices +3)
Plant based bolognese, spinachs, bechamel, served with Caesar salad.
Sides
Quebec fresh fries, truffle seasoning, fresh herbs, dill sauce.
Patates du Québec frites et servies avec ketchup ou aïoli.
Fresh Quebec fries, served with vegan aioli or ketchup.
Fries, kimchi, wakame, sesame dressing (+$2 with sweet potato fries)
Fried Brussels sprouts, tossed in our Buffalo sauce.
Desserts
Pear poached in spiced syrup, walnut crumble, hazelnut chocolate spread, lemon zest and tarragon.
Matcha or Vanilla (3 scoops)
Housemade chocolate brownie with a Quebec berry coulis, lemon and fresh thyme. (Extra scoop of ice cream +2)
Coconut & soy milk vanilla Crème Brûlée
Please contact the restaurant for the soup of the day.
Slice of sphaghetti squash, brussel sprouts, peanuts, pickled red onion, peanut sauce, roasted cauliflower, cilantro.
Vegan ricotta with sesame-hemp topping, seasonal vegetables (broccolini), sauteed onions, sliced almonds, toasted country bread. Garnished with sesame and hemp seeds.
Tempura hearts of palm rings served with a house lemon-truffle aïoli.
Beet tartare on an avocado puree, garnished with a pinch of fleur de sel. Served with a side of taro chips.
7 Mushroom and vegetable fried dumplings served with an almond butter kimchi sauce
Toasted country bread, pan-fried umami mushrooms, asparagus, truffle sauce, microgreens.
FEATURED PLATE - BY CHEF CHRISTIAN VENTURA
Warm bowl of mujadara rice, confit garlic tahini sauce (sesame), pesto, seasonal vegetables, plant-based feta, greens, miso slaw, pomegranate, crispy onions, candied walnuts.
Romaine and kale, tempeh bacon , cucumbers, tempeh bacon, cherry tomatoes, vegan parmesan, croutons and homemade Caesar dressing.
Local grilled tofu, mixed greens, red quinoa, roasted squash, chickpeas, beets, pears, cranberries and avocado. (Extra sliced avocado or grilled tofu +3)
Tacos (3) with breaded tofu, brunoise of grilled vegetables, pickled chilies and onions, vegan sour cream, housemade avo-jalapeño sauce, micro cilantro. (Extra avomash +3)
Tagliatelle, king mushroom scallops, white truffle sauce, tempeh bacon, lemon, parsley.
Breaded tofu filets, tartar sauce and fresh potato fries.
Roasted butternut squash, heirloom carrots and LOV curry sauce over basmati rice. Garnished with cashews and cilantro.
Arborio rice, a mixture of roasted oyster and button mushrooms, green peas (or seasonal asparagus), in a cashew cream, and sprinkled with vegan parmesan.
Housemade patty, vegan mozzarella, tomato, lettuce, red onion, pickles, Big LOV sauce, in a brioche burger bun. Served with fries or salad. (Extra avocado slices +3)
Breaded oyster mushrooms, smoked tomato, lettuce and housemade dill mayonnaise, in a brioche burger bun. Dish served with Quebec fries or salad. (Extra avocado slices +3)
Plant based bolognese, spinachs, bechamel, served with Caesar salad.
Quebec fresh fries, truffle seasoning, fresh herbs, dill sauce.
Patates du Québec frites et servies avec ketchup ou aïoli.
Fresh Quebec fries, served with vegan aioli or ketchup.
Fries, kimchi, wakame, sesame dressing (+$2 with sweet potato fries)
Fried Brussels sprouts, tossed in our Buffalo sauce.
Pear poached in spiced syrup, walnut crumble, hazelnut chocolate spread, lemon zest and tarragon.
Matcha or Vanilla (3 scoops)
Housemade chocolate brownie with a Quebec berry coulis, lemon and fresh thyme. (Extra scoop of ice cream +2)
Coconut & soy milk vanilla Crème Brûlée
without compromise.
Our dining rooms are now open !!
You can also indulge your favorite LOV meals via take-out orders or on Uber Eats!
See you soon!
