Menu

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

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.

½ curried cauliflower,cooked sous-vide then roasted, served with a lemony emulsion and roasted red pepper vinaigrette. Topped with crunchy pumpkin seeds and shredded vegan cheese. A comforting blend of flavors, complemented by fresh cilantro and a hint of spicy oil.

*dinner only

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

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.

*dinner omly

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

Tempura palm heart rings served with a house lemon-truffle aïoli.

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.

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

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.

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

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

*soir seulement

Cilantro-lime rice, carne con papas asada, avocado aioli, roasted sweet potato, almond feta, pickled onions and chili peppers, mixed greens and cilantro. Served with a side of corn chips.

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)

*lunch only

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)

Plant-based "beef" patty, miso and truffle sauce, pickled onions, avocado, and crispy fried onions on a brioche bun. (Extra truffle fries +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.