Carte Blanche, 1159 Ontario East, Montreal Gay Village
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Carte Blanche

Carte Blanche is a rising protagonist in the world of Montreal Bistronomie: Finalist of the 2006 Créativité Montréal Design contest, 4* in the new 2008 VOIR Guide of Restaurants and 2008 “Grand Price of Québec Tourism” by Tourisme Montréal. Your host André Loiseau, chef and owner of this cute little restaurant, offer fine cuisine where classics from the Bistro tradition mix happily with more audacious creations of the contemporary gastronomy. Central to both is the quality of ingredients carefully chosen by the chef at the market.

Carte Blanche Rating
Restaurant rating: 5.0 out of 5 with 1 ratings



Starters
Duck foie gras, pan-fried with cranberries onion confit -
19.50
Duck foie gras, “au torchon” with maple syrup jelly and toasted brioche -
16.00
Duck foie gras, the side by side -
20.00
Fresh P.E.I. oysters (1/2 dozen) with lemon juice or shallots and vinegar -
15.00
Tartare of fresh Atlantic salmon -
11.00
Ravioli of wild mushroom with black truffle oil and Parmigiano Reggiano -
10.00
Crunchy feuilleté of snails tossed in garlic and pastis, vegetable julienne -
9.00Crunchy feuilleté of snails tossed in garlic and pastis, vegetable julienne
Warm goat cheese salad with a basil pesto and honey splatter -
8.00
Seasonal green salad with Dijon mustard vinaigrette, balsamic vinegar and extra virgin olive oil -
5.00
back to top Soup selection
Fresh Canadian lobster bisque with wild mushrooms and Cognac -
9.00
French onion soup with croutons and gruyere -
7.00
Soup of fresh market vegetables -
5.00
back to top Fish & seafood
Parmentier of fresh Canadian cod enriched with extra virgin olive oil -
25.00Parmentier of fresh Canadian cod enriched with extra virgin olive oil
Whole Canadian lobster, out of his shell, with a fine orange bisque and seasonal vegetables -
40.00Whole Canadian lobster, out of his shell, with a fine orange bisque and seasonal vegetables
Poached Atlantic salmon with a cream of caviar and vodka -
26.00
back to top The Veggie option
Parmentier of grilled seasonal vegetables with truffle shavings -
23.00
back to top Meat
Parmentier of duck confit, spicy shallot gravy, shiitake mushrooms and truffle oil -
26.00
Knife chopped beef tartare -
22.00
Pan-fried veal sweetbreads, crispy chorizo, pimento stuffed green olives and Xeres vinegar -
27.00
Grilled fillet of beef topped with foie gras, truffle shavings and Tawny port -
35.00
Slow-cooked wild boar shank with grain mustard, clover honey and rosemary sauce -
36.00
back to top Cheeses
Our selection of fine cheeses (3), spiced wine poached pear and seasonal green salad -
13.00
back to top Dessert
Fresh winter fruit gratin with Grand Marnier sabayon -
7.00Fresh winter fruit gratin with Grand Marnier sabayon
Vanilla ice cream profiteroles with a smooth salty butterscotch caramel -
7.00
Tarte Tatin : Traditional upside down apple tart as created by the Tatin sisters in 1898 -
7.00Tarte Tatin : Traditional upside down apple tart as created by the Tatin sisters in 1898
Crème brulée : creamy vanilla and citrus fruit delicacy, covered with the famous and irresistible cracking crust -
7.00
L'Assiette gourmande : Selection of our best desserts (for two) -
15.00L'Assiette gourmande : Selection of our best desserts (for two)
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