mussels I clams I black tiger shrimps I scallops I salmon I calamari in a cream white wine sauce & cajun spice reduction
Bruschetta I garlic bread I cheddar I tomato concasse
7
Main Menu
Appetizers
Caesar salad
11
Mixed greens I lemon and honey vinaigrette
9
Grilled shrimps with maple syrup and goat cheese
20
Giant shrimp cocktail
18
Baked crab cakes I citrus sauce
18
Fried calamari I sour cream I gin – cayenne sauce
15
Crab soup with cilantro
14
Tuna tartare with wonton chips
18
Clam chowder
13
Coconut shrimps I marmalade & horseradish sauce
13
Salmon tartare I wonton chips
16
Marinière mussels
12
Scallops ceviche with pineapple
19
Snow crab with garlic butter
market price
Scallops sautéed in a Madagascar green peppercorn sauce I flambéed with brandy
21
Provençale mussels
12
Main Course
Louisiana Seafood
38
Shrimps sautéed with garlic
34
parmesan risotto I green beans and almonds
Scallops sautéed in a Madagascar green peppercorn sauce I flambéed with brandy
44
Surf and Turf
46
filet mignon I grilled shrimps I green peppercorn sauce I choice of potatoes
Filet mignon
46
green peppercorn sauce I steamed vegetables I choice of potatoes
Lobster grilled or boiled
market price
steamed vegetables I pilaf rice
Snow crab
market price
steamed vegetables I pilaf rice
King crab
market price
steamed vegetables I pilaf rice
Spicy grilled shrimps
37
black garlic I piri piri sauce I fried risotto I asparagus
Atlantic salmon
30
miso marinade I sautéed fingerling potatoes with apples
Seared Tuna with a sesame & chipotle crust
43
balsamic and maple glaze
Roasted Chilean sea bass (farm raised)
50
white wine and lemon sauce I portobella mushroom risotto
Lobster tails grilled with a seafood butter
72
Linguini with shrimps
34
olive oil I lemon I capers I tomatoes I fresh herbs I white wine
Seafood pasta
34
scallops I shrimps I mussels I clams I calamari I chardonnay cream sauce
Linguini with goat cheese and mushrooms
28
Lobster Thermidor
market price
Deshelled I Xérès classic sauce I Swiss cheese gratin I rice pilaf
Platters
Maestro platter
For two 100
A gigantic platter featuring as assortment of our specialties.
Bruschetta I 1/2 lobster I clams I snow crab I mussels I coconut shrimps I fried calamari I shrimp satays. And their sauces : garlic butter I lime butter I cayenne/gin-sour cream I orange – horseradish
Clambake
250
Snow crab, lobster, wild Argentina shrimps, mussels, black tiger shrimp, clams, Malpeque oysters, corn on the cob, fingerling potatoes served in a seaweed broth
Big seafood platter on ice
150
1 lobster I snow crab I salmon tartare I 4 big black tiger shrimps I 8 fresh oysters I 4 raw clams I scallop ceviche I 1/2 pound cold mussels I all their sauces
Small seafood platter on ice
66
snow crab I salmon tartare I 4 black tiger shrimps I 6 oysters I cold mussels I raw clams I and all their sauces
Mussels
Provençale I tomato sauce
16
Lemon, garlic and honey
17
Tomato salsa with chili and coriander
17
Madagascar I cream I peppercorns I brandy
18
Cream, white wine and garlic
18
Blue cheese
21
Yukon gold fries
6
Marinière I white wine
16
Baked oysters
Asian I miso I Japanese mayonnaise I sake (2 units)
12
Tempura (6 units)
36
Rockefeller I swiss cheese I pesto I spinach (2 units)
12
Port and blue cheese (2 units)
12
Goat cheese with a balsamic glaze and green onions (2 units)
12
St Jacques- Scallop and swiss cheese with a Béchamel sauce (2 units)
14
Oyster Shooters
Spicy vodka with cocktail sauce and horseradish
6
Vodka lime and coriander
6
Oyster Records
Maestro S.V.P. very own oyster records
Christophe Joubert, Étienne Marcoux
Number of oysters: 492
Time: 27 minutes
Date: January 29, 2020
Nicolas Galotte, Loic Jougla
Number of oysters: 492
Time: 27 minutes
Date: January 29, 2020
Jonathan Brunet, Michael Côté Gagnon
Number of oysters: 480
Time: 2 hours, 15 minutes
Date: 2012
Marc Bardier
Number of oysters: 398 opened with hands behind back
Time: 1 hour
Date: 1998
He is in the Guinness book of world records and he did it at Maestro S.V.P.
Desserts
Maestro Brigade’s Pride
11
A three milk cake with bandana liqueur on a caramel velouté
Sorbet Trio
11
Iced rainbow of colours
Ecstasy
12
A warm chocolate cake covered with melted Swiss chocolate and banana ice cream
Apple Pie
12
Apples cooked in honey with a crumble , caramel velouté and vanilla ice cream
Red Velvet Royal
14
Cake topped with white chocolate and cream cheese mousse, cointreau strawberries
The New Wave Crèmes brûlées
10
Rum & vanilla , Baily’s , Lavender
Dessert Trio
15
Apple pie, Tres leches cake and crème brûlée
Tapas: Tuesday Wednesday Thursday nights (temporarily unavailable)
Bruschetta
3.50
Crab soup with coriander
10
Clam chowder
9
Caesar salad
8
Green salad
7
Coconut shrimp ( by the piece )
4.5
Shrimp cocktail
8
Satay de crevettes
9
Shrimp sautéed with garlic
10
Spicy grilled shrimp with black garlic
10
Fried calamari
9
Salmon tartare
8
Tuna tartare
12
Dozen Beau Soleil oysters
22
Mussels Provençale – tomato sauce
9
Mussels with garlic, lemon and honey
9
Yukon gold fries
6
Sautéed fingerling potatoes with apples
5
Green beans with almonds
7
Pilaf rice
4
Parmesan risotto
9
Risotto croquettes
9
Bread and butter
2
Poached clams in a white wine and tomato sauce
11
Tempura oysters ( 2 pieces )
12
Popcorn shrimp
9
Artic char marinated with lime
8
Crab cake
9
Wild Argentina shrimp sautéed in a curry and honey sauce
10
Stuffed clams with crab
11
THE WHOLE DAMN MENU
250
Mashed potatoes
5
Cocktails
Classic Oyster Martini
12
Lime coriander oyster Martini
12
The Cucumber drink
12
Raspberry Martini
12
Bloody Ceasar Maestro
10
Mojito
12
Sangria Deluxe
12
Margarita Épicée
12
Skinny Margarita
12
El Camino D’ Ici
12
Amaretto Sour Québecois
12
Avril amaretto, pineapple juice and egg white
Gin and lavender lemonaide
12
Negroni Classique
12
Spritz Québécois
12
Bourbon sour with maple and rosemary
12
