Virginica oyster, citrus, Lavilla dressing mignonette

$3.50/each

SASHIMI

Sashimi assortment, fresh wasabi, ginger, soy sauce

$28

SPRING ROLL

Nordic shrimps and vegetables with Korean pepper spring roll, American ginger and saffron, ponzu sauce, Chinese coleslaw, raita sauce

$14

FRIED BISON SAUSAGE

Marinated with ume su and cranberry, green shiso breading, Japanese coleslaw, plum sauce

$17

WONTON

Poultry and Nordic shrimps with Jardin d’Anael’s ginger and lemongrass filling, coconut milk kani sauce, chicken skin chips

$17

HALIBUT PINK LADY

Flambeed with sake and soy, apple broth dashi, Tosazu Pink Lady pickles, melon boshi radish, citrus dressing

$22

MUSSEL FLAN

Black garlic, miso, garlic and cilantro bread crouton, sea bacon emulsion, cucumber gel with shoyu, lemon confit

$18

KARAAGE

Marinated chicken thighs, togarashi shishimi, Japanese mayonnaise, lemon wedge

$16

FISH GYOZA

$15

MEAT GYOZA

$16

VEGETARIAN GYOZA

$14

CAULIFLOWER

Maple roasted whole cauliflower, kizami wasabi, curry cream, cashew, ginger chips

$29

BO’S SCALLOPS

Teriyaki sauce, fried rice cake, creamy spiced tofu sauce, seasonal vegetables with maple and balsamic La Villa vinegar, seaweed sheets, trout roe

$49

SALMON COMBAWA

Lightly seared salmon filet from du New Brunswick, beurre blanc with salmon roe, wakame, tamagoyaki, cucumber pickled with kombu vinegar, jalapenos yuzukosho

$32

PAD THAI

Nagano pork belly, shrimps, rice noodles, caramel sauce, pepper, stir fried vegetables

$27

VEAL SWEETBREAD

Fried and glazed with teriyaki, blood pudding with kimchi, lactofermented carrots, Albufera and soy sauce, carrot puree with Jardin d’Anael’s baby ginger

$48

GENERAL TAO CHICKEN

Fried grain fed chicken breast marinated with sesame, Tao sauce, pan fried vegetables deglazed with soy, Québec organic camelina seeds

$34

RAMEN OF THE DAY

Ramen of the moment, ask your waiter

$28

CHEF’S SURPRISE

Creation of the moment from the pastry chef

$12

CHIZUKEKI

Japanese cheesecake, brown sugar caramel, black tea ice cream

$14

BAO

Baozi, chocolate and caramel ganache, cocoa crumble, caramel sauce, sorbet or ice cream of the day

$14

ASK ABOUT OUR VEGAN AND GLUTEN-FREE OPTION

BEEF GYOZA

Wagyu, ginger, cabbage, green onions, soy sauce, spicy oil

VEGETARIAN GYOZA

Stuffed with cabbage, carrot, ginger and textured vegetable protein, spicy cashew sauce

KARAAGE

Marinated chicken thighs, togarashi shishimi, Japanese mayonnaise, lemon wedge

SASHIMI (extra $6)

Sashimi assortment, fresh wasabi, ginger, soy sauce

SALMON COMBAWA

Lightly seared salmon filet from du New Brunswick, beurre blanc with salmon roe, wakame, tamagoyaki, cucumber pickled with kombu vinegar, jalapenos yuzukosho

GENERAL TAO CHICKEN

Fried grain fed chicken breast marinated with sesame, Tao sauce, pan fried vegetables deglazed with soy, Québec organic camelina seeds

BAO

Vegetarian bao and mixed pickled vegetables

Delight from our pastry chef

WONTON

Poultry and Nordic shrimps with Jardin d’Anael’s ginger and lemongrass filling, coconut milk kani sauce, chicken skin chips

MUSSEL FLAN

Black garlic, miso, garlic and cilantro bread crouton, sea bacon emulsion, cucumber gel with shoyu, lemon confit

RAVIOLI

Leek sesame, egg yolk confit with soy, wasabi cream, garlic marinated in grilled sesame oil, leek chips, Asian grenobloise

SASHIMI

Sashimi assortment, fresh wasabi, ginger, soy sauce

($6 extra)

SHAWAN MUSHI GYOZA

Egg and shrimp filling, black sesame tahini sauce

BEEF GYOZA

Wagyu, ginger, cabbage, green onions, soy sauce, spicy oil

VEGETARIAN GYOZA

Stuffed with cabbage, carrot, ginger and textured vegetable protein, spicy cashew sauce

CHICKEN SUPREME

Ferme des Voltigeurs’ chicken lightly seared, koji from Quebec in espuma, celeriac cream with Pandan, celery cooked in salt and cardamom crust, celery sticks salad

GENERAL TAO CHICKEN

Fried grain fed chicken breast marinated with sesame, Tao sauce, pan fried vegetables deglazed with soy, Québec organic camelina seeds

CAULIFLOWER

Maple roasted whole cauliflower, kizami wasabi, curry cream, cashew, ginger chips

SALMON COMBAWA

Lightly seared salmon filet from du New Brunswick, beurre blanc with salmon roe, wakame, tamagoyaki, cucumber pickled with kombu vinegar, jalapenos yuzukosho

ODEN (6oz)

Fredo’s farm grilled Wagyu beef, vegetables pot au feu style with St Laurent’s fleur de sel, coconut milk dashi, atsu age, karashi condiment

($15 extra)

PASTRY CHEF’S SURPRISE