mussels I clams I black tiger shrimps I scallops I salmon in a cream white wine sauce & cajun spice reduction
Bruschetta I garlic bread I cheddar I tomato concasse
8
Appetizers
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 with pineapple
20
Main Course
Louisiana Seafood
42
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
70
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
Grilled Jerk swordfish with a pineapple curry chutney
40
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
85
Deshelled I Xérès classic sauce I Swiss cheese gratin I
Seafood boil
90
Mussels , calamari, 1/2 lobster , clams , shrimps, scallops and 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
170
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
Giant seafood platter
For 4 people 550
2 Canadian lobster grilled seafood butter I King crab gratiné with Swiss cheese and a Thermidor sauce (30 oz) I Mussels with garlic lemon and white wine ( 1 pound ) I 12 giant shrimp sautéed with garlic and white wine I 8 huge scallops flambeed with brandy and a Madagascar sauce I 12 Rockefeller oysters I Swordfish sautéed with clarified butter, white wine, French shallots, and honey I Served with pilaf rice, garlic, and lime butter.
- Reservation only
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 10 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.
