Malpeque Oysters
25 Malpeque oysters pre opened on ice with lemon and mignonette
25 Malpeque oysters pre opened on ice with lemon and mignonette
5 sections of snow crab (10 oz each ) with garlic butter
18 Rockefeller oysters
2 lobsters | 2 crab sections | 24 oysters | 15 large shrimp | 6 clams | 2 salmon tartares | 2 scallop ceviche | mango sauce | cocktail sauce | mayonnaise | classic mignonette | 2 lemons
“Everyone says ours is the best “
Take a litre home !
honey and lemon vinaigrette
mussels I clams I black tiger shrimps I scallops I salmon in a cream white wine sauce & cajun spice reduction
parmesan risotto I green beans and almonds
Aged filet mignon I grilled tiger shrimp I green peppercorn sauce
green peppercorn sauce
black garlic I Piri Piri sauce I fried risotto I asparagus
miso marinade I sautéed creamer potatoes with apples
balsamic and maple glaze
olive oil I lemon I capers I tomatoes I fresh herbs I white wine
scallops I shrimps I mussels I clams I chardonnay cream sauce
Deshelled I Xérès classic sauce I Swiss cheese gratin I
Mussels , calamari, 1/2 lobster , clams , shrimps, scallops and potatoes and corn on the cob in a garlic broth
cream, tequila, red peppers onions and capers
olive oil l lemon l tomatoes l fresh herbs l capers l white wine
Take some home for a great appetizer , ask your waiter !
Spicy vodka, cocktail sauce and horseradish
Malpèque oyster with bacon butter , shallots and flambéed with cognac
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
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
Snow crab I salmon tartare I 4 black tiger shrimps I 6 fresh oysters I cold mussels I raw clams I all their sauces
2 grilled Canadian lobsters | 30 oz of King crab gratiné with Swiss cheese and a Thermidor sauce | White wine mussels | 12 giant shrimp sautéed with garlic and white wine | 8 huge scallops flambeed with brandy and a Madagascar sauce, 12 Rockefeller oysters | Swordfish sautéed with clarified butter | white wine | French shallots | honey
Served with pilaf rice, garlic, and lime butter.
Aged filet mignon with a green peppercorn sauce | Snow crab with garlic butter | Grilled lobster tails in a seafood butter | Clams and mussels in garlic butter and white wine | vegetables and potato sticks
A three milk cake with banana liqueur on a caramel velouté
A warm chocolate cake covered with melted Swiss chocolate and vanilla ice cream
Apples cooked in honey with a crumble, caramel velouté and vanilla ice cream
Rum & vanilla , Baily’s , Lavender
Oyster dessert with a Grand Marnier granita
Butterscotch , Kahula, caramel and whipped cream
Ice cream vodka, whipped cream
Number of oysters: 492
Time: 27 minutes
Date: January 29, 2020
Number of oysters: 492
Time: 27 minutes
Date: January 29, 2020
Number of oysters: 480
Time: 2 hours, 15 minutes
Date: 2012
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.