Table d’hôte

October 26 - 27, 2017

Thursday • Friday
Available 6:30 PM - 8:30 PM

Proudly presented by
Chef Derek Curzi, Chef Gerardo Cristiano

Reservations (514) 334-9555

Table d’hôte


Braised Beef root vegetable and barley stew

Roasted beet Carpaccio with warm baby spinach and goat cheese

Mini baked eggplant parmigiana tower with roasted tomato chutney

Saigon spiced salmon tartar with won ton crisps

Main Course

Sesame crusted tuna tataki with green pea puree citrus couscous and bok choy

Pan seared duck breast berry cassis reduction
caramelized onion charred Brussel sprouts and blue potato mash

Grilled veal chop with porcini cognac sauce
served with golden turned potatoes, colored carrots and candied beets

Fresh linguine with black tiger shrimp and fresh clams
in a lemon cracked black pepper white Cinzano sauce


Pomegranate and lemon pannacotta with pine nut biscotti

The famous flambé crepe Suzette with Grand Marnier cream

Sicilian spiced chocolate torte with burnt marshmallow

Table d’hôte

$28.00 (taxes included)

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