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Appetizers

Bruschetta I garlic bread I cheddar I tomato concasse

8

Caesar salad

13

Mixed greens I lemon and honey vinaigrette

9

Grilled shrimps with ginger maple syrup and goat cheese

21

Giant shrimp cocktail

19

Fried calamari I sour cream I gin – cayenne sauce

16

Crab soup with cilantro

17

Asian tuna tartare with wonton chips

21

Clam chowder

15

Coconut shrimps I marmalade & horseradish sauce

14

Salmon tartare I wonton chips

17

BBQ shrimps

15

Bread and butter

2.00

Scallop ceviche

20

Main Course

Louisiana Seafood

42

mussels  I  clams  I black tiger shrimps I  scallops I  salmon in a cream white wine sauce & cajun spice reduction

Shrimps sautéed with garlic

35

parmesan risotto  I  green beans and almonds

Scallops sautéed in a Madagascar green peppercorn sauce I flambéed with brandy

49

Surf and Turf

46

filet mignon I grilled shrimps  I  green peppercorn sauce

Grilled filet mignon

48

green peppercorn sauce

Lobster grilled or boiled

68

Snow crab

120

King crab

220

Spicy grilled shrimps

38

black garlic I  piri piri sauce I  fried risotto  I  asparagus

Atlantic salmon

31

miso marinade  I sautéed fingerling potatoes with apples

Seared Tuna with a sesame & chipotle crust

46

balsamic and maple glaze

Black cod with white wine and lemon sauce

50

Lobster tails grilled cooked in a seafood butter

78

Tagliatelle with shrimps

34

olive oil  I lemon I  capers I tomatoes I  fresh herbs I  white wine

Seafood pasta

35

scallops I  shrimps  I  mussels  I  clams   I  chardonnay cream sauce

Tagliatelle with goat cheese and sun dried tomatoes

28

Lobster Thermidor

78

Deshelled I Xérès classic sauce I Swiss cheese gratin I

Seafood boil

75

Mussels , calamari, 1/2 lobster , clams , shrimps, scallops and fingerling potatoes and corn on the cob in a cajun cream sauce or garlic broth

Platters

Maestro platter

For two 130

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 I sauces : garlic butter, lime butter, cayenne and gin sour cream, orange-horseradish

Big seafood platter on ice

165

1 lobster I snow crab I salmon tartare I 4 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

70

Snow crab I salmon tartare I 4 black tiger shrimps I 6 fresh  oysters I cold mussels I raw clams I all their sauces

Mussels

Spicy tomato sauce with cream

18

Lemon, garlic and honey

17

Tomato salsa with chili and coriander

18

Madagascar I cream I peppercorns I brandy

19

Cream, white wine and garlic

19

Blue cheese with cream

21

Marinière I white wine

17

Oyster bar

WE HAVE THE BIGGEST SELECTION OF OYSTERS IN TOWN, ALWAYS AT LEAST 15 VARIETIES TO PICK FROM SO CHECK OUT OUR CHALKBOARD TO EXPERIENCE OYSTERS FROM THE ATLANTIC TO THE PACIFIC . ASK YOUR WAITER TO PUT TOGETHER THE REAL OYSTER TASTING.

Oysters

Beach Angel (1 unité/unit)     Colombie-Britannique/British Columbia, XXXL

Beau Soleil (1 unité/unit)     Nouveau-Brunswick, petite/New Brunswick, small

Blackberry (1 unité/unit)  5.50 Île-du-Prince-Édouard/Prince Edward Island, medium

Black Label (1 unité/unit)  5.50 Île-du-Prince-Édouard/Prince Edward Island, medium

Chebooktook (1 unité/unit)      
Nouveau Brunswick/New Brunswick, medium

Chiasson (1 unité/unit)  
Nouveau Brunswick, petite/New Brunswick, small

Chipagane (1 unité/unit)      
Nouveau Brunswick, petite/New Brunswick, small

Colville (1 unité/unit)          
Île-du-Prince-Édouard/Prince Edward Island, medium

Cotuit (1 unité/unit)               
Cape Cod, medium-large

Dam Big (1 unité/unit)      10.50 Massachusetts, XXL

Eel Lake (1 unité/unit)  4.25
Nouvelle-Écosse, petite/Nova Scotia, small

Fanny Bay (1 unité/unit)  5.50
Colombie-Britannique, petite/British Columbia, small

Glidden Point (1 unité/unit)  8.50
Maine, large

Gooseberry (1 unité/unit)      5
Île-du-Prince-Édouard, petite/Prince Edward Island, small

Great White (1 unité/unit)        6 Massachusetts, medium-large

Honeymoon (1 unité/unit)        5.25 Nouveau Brunswick, petite/New Brunswick, small

Kusshi (1 unité/unit)      6
Colombie-Britannique, petite/British Columbia, small

Lucky 88 (1 unité/unit)  5.50 Colombie-Britannique/British Columbia, medium

Lucky Lime (1 unité/unit)  5.50
Île-du-Prince-Édouard/Prince Edward Island, medium

Merasheen (1 unité/unit) 3.75
Terre-Neuve, petite/Newfoundland, small

Pemaquid(1 unité/unit) 8.50
Maine, large

Rustico (1 unité/unit)  5.25

Île-du-Prince-Édouard/Price Edward Island, medium

Sand Dune (1 unité/unit)             7
Île-du-Prince-Édouard/Prince Edward Island, large

Sexy Peques (1 unité/unit)   Île-du-Prince-Édouard/Prince Edward Island, medium 3.50

Douzaine/Dozen Sexy Peques         42
Île-du-Prince-Édouard/Prince Edward Island, medium

Shipwreck (1 unité/unit)        4.25
Île-du-Prince-Édouard/Prince Edward Island, medium

South Bay Blonde (1 unité/unit)  7.75
Massachusetts, medium

South Lake (1 unité/unit)   4.75
Île-du-Prince-Édouard/Price Edward Island, medium

Standish Shore (1 unité/unit)  8.50
Massachusetts, large

Torpedo Bay (1 unité/unit)  5.25
Colombie-Britannique/British Columbia, medium

Trésor du Large (1 unité/unit)       5
Québec, petite/Quebec, small

Baked oysters

Asian I miso I Japanese mayonnaise I sake (2 units)

14

Rockefeller I swiss cheese I pesto I spinach (2 units)

14

Port and blue cheese (2 units)

14

Goat cheese with a balsamic glaze and green onions (2 units)

14

St Jacques- Scallop and swiss cheese with a Béchamel sauce (2 units)

16

Oyster Shooters

Spicy vodka with cocktail sauce and horseradish

8

Vodka lime and coriander

8

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.

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