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
Appetizers
Caesar salad
11
Mixed greens I lemon and honey vinaigrette
9
Grilled shrimps with ginger 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
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
Bread and butter
1.50
White wine mussels
12
Main Course
Louisiana Seafood
40
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
Seafood boil
65
Mussels , calamari, 1/2 lobster , clams , shrimps, fingerling potatoes and corn on the cob in a cajun cream sauce or garlic broth
Platters
Maestro platter
For two 120
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
155
1 lobster I snow crab I salmon tartare I 4 black tiger shrimps I 8 Sexy Peques 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 Sexy Peques oysters I cold mussels I raw clams I 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
Oyster bar
Experience oysters from the Atlantic to Pacific. Our oysters change daily and we carry a variety of 15 different types. It's a 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
Douzaine/Dozen Beau Soleil 40
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) 4
Nouveau Brunswick/New Brunswick, medium
Chiasson (1 unité/unit) 4.25
Nouveau Brunswick, petite/New Brunswick, small
Chipagane (1 unité/unit) 4.50
Nouveau Brunswick, petite/New Brunswick, small
Colville (1 unité/unit) 6.50
Île-du-Prince-Édouard/Prince Edward Island, medium
Cotuit (1 unité/unit) 10.50
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) 3.50Île-du-Prince-Édouard/Prince Edward Island, medium
Douzaine/Dozen Sexy Peques 41
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)
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.
The Shack
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New England clam chowder
13
Popcorn shrimp with thousand island sauce
15
Fried calamari
16
Classic shrimp cocktail
13
Dozen ( oyster ) Sexy peques
40
Fried clam strips ( just like in Maine )
18
Crab cakes
18
1 oyster sexy peque
3.50
Rockefeller oyster
8.00
Hot Cheetos oyster
8
BBQ bacon oyster
8.00
Mussels with bacon and beer
17
Mussels in a cajun cream sauce
19
Lobster and shrimp roll
25
Mussels with white wine
18
The shack’s shrimp burger
16
Shack marmite in a cajun cream sauce
46
Mussels, clams, shrimp calamari, fingerling potatoes, corn on the cob
Shack’s marmite in a garlic broth
46
Mussels, clams, calamari, shrimp, fingerling potatoes and corn on the cob
Cole slaw
3
French fries
7.00
Cajun corn on the cob
3.50
Shrimp roll
18
Pop shoppe Root Beer
3.50
Pop shoppe Cream soda
3.50
Pepsi
2.00
Diet Pepsi
2.00
Gingerale
2.00
Pop shoppe Lime Ricky
3.50
Pop shoppe Black cherry
3.50
Cheesecake from the Cheesecake Factory
5.00
the chefs choice
