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

Appetizers

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


Dessert

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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