The Thermidor Feast

Few dishes evoke the refinement and precision of French gastronomy like Lobster Thermidor. This staple of Parisian fine dining has become a staple in the collective imagination, both for its grandiose presentation and its captivating aromas.

Our take on this iconic dish showcases Magdalen Islands lobster, a true treasure of the St. Lawrence, renowned for its tender and delicate flesh. The lobster is coated in a lobster sauce flavored with tomato, Cognac, and smoked butter. It is served straight from its shell with small cubes of potato, topped with Louis d'Or cheese.

On the menu:

LOBSTER THERMIDOR
The lobster is first cooked whole in vinegared seawater, before its flesh is reheated in a lobster dish. The flesh and sauce are then returned to the shell and topped with Louis d'Or cheese.

ASPARAGUS BUTTER MAÎTRE D'HÔTEL
Asparagus from the Sublime Asparagus, shallot and white wine butter, parsley.

CARROT AND BASIL SALAD
Grilled carrot salad, marinated carrots, basil and French vinaigrette.

HERB BREAD
To be dipped in lobster sauce and Maître d'Hotel butter.

STRAWBERRY FLAKIE
Strawberry flakie, strawberry compote, Madagascar vanilla diplomat cream.

Experience total ecstasy by ordering the Perfect Pairing: Lobster and Champagne.

Available June 7, 14-15 and 21 for delivery or in-store pickup.

Our menu can be kept in the refrigerator for three days after receipt.