1030 Avenue Laurier Ouest, Outremont   -   514-279-7355 Online order
1030 Avenue Laurier Ouest, Outremont   -   514-279-7355 Online order

1030 Avenue Laurier Ouest, Outremont FR
514-279-7355   Online order

Regular Menu

You have allergies ? Remember to mention it to yout waiter!

To be more cautious, we strongly recommend that you inform your waiter two times about your allergies and validate again when your dish arrives at your table. We will always make our best efforts to ensure your enjoyment and safety. Please note that we are in an ipen kitchen environment so our products may contain traces of allergen.

Treasure from the sea...

Seafood platter to be ordered based on availability and inspiration Market prices


  • Soup of the day 8
  • French Onion Soup 16
  • Lobster bisque 18

    Rich and delicious lobster cream with cognac. A classic long prepared with love by Chef Bresson.


  • Green salad and hardboiled egg mayonnaise on mixed greens 14
  • Endives, cresson, pecans confites, jersey vinaigrette 14
  • Chez Lévêque classic’s 25

    Julienne of white ham and emmental cheese, cucumbers, tomatoes and boiled eggs on greenery.

  • Crispy duck confit 25

    Served on lentils with garlic cream.

  • Winter goat cheese salad  25

    Served with apples and caramelized pecans

  • Wild shrimps (6) and citrus salad 29

    apple and caramelized pecans, orange dressing.


  • Poultry liver mousse 16

    Served with homemade brioche and onion jam.

  • Provençal style mussels 16

    Mussels stuffed with breadcrumbs, garlic and tomato butter with anise, all nicely browned with salamander.

  • Homemade smoked herring 16

    Served with warm potatoe salad and eggs

  • Snail on a puff pastry shell with chablis sauce 16

    Snails and mushrooms in a Chablis cream sauce, served on a small homemade pastry

  • Lévêque duck terrine 16

    Duck and duck liver, with the classic salad of celery-remoulade.

  • Tête fromagée 16

    Chef Fred's tartare sauce

  • Salmon and beef tartar 18

    100gr. of Classic french way, seasoned to your taste. Served with fries or salad

  • Duo of homemade smoked trout and salmon 20

    Homemade smoked salmon and trout, white cheese, apples, bagel crisps

  • Crispy panko shrimp 20

    Coconut and curry sauce

  • Homemade foie gras terrine 24

    Served with homemade brioche and pear ginger chutney

  • Charcuterie board - 2p. 30

    Country terrine, chicken liver mousse, rillettes, black pudding, Serrano ham, dry garlic sausage


  • Hot oka raclette caramelized pecans 14
  • The piece of cheese, nuts and homemade jam 12
  • Three cheese platter, nuts, homemade jam 22

Kids 14 and under

  • Pasta gratin with cheese 14

    The best in the world. With small sautéed bacon bits. Parents love it every time!

  • Sautéed salmon scallop white butter 14

    The favorite of all children and grandchildren in the Lévêque family. Without exception!

  • Small steak and fries 14

    Small pan-fried beef steak with crispy fries and the sauce of your choice.


Choice of mashed potatoes, fries, salad or vegetables (except for the pasta)


  • Club Lévêque 24

    In artisan white square bread, a minute grilled chicken breast, bacon, tomato, homemade mayonnaise. Served with fries of salad

  • Provencal stuffed eggplant 24

    Half eggplant stuffed with tomato and fresh herbs compote, gratineed with emmental and parmesan cheese, pine nuts, coriander and parsnip chips. 

  • Mussels to your taste 26

    Provencal, marinieres or poulette

  • Salmon escalope 27

    Pan-fried cutlet, parsley potatoes and flaky pastry.

  • Stew of the day - chef besson 29
  • Salmon or beef tartar 31

    180 g. Classic brewery style, seasoned to your taste. Served with french fries and salad.

  • Giant wild shrimps 32

    Giant wild shrimps from Mexico gulf, mild curry, pilaf rice. 

  • Lévêque style bouillabaisse34

    Anise fish soup with great chunks of fish, fresh seafood and potatoes. Served with garlic croutons, grated cheese and rouille.

  • Grilled whole royal sea bream 35

    Grilled whole fish, flambeed with pastis, steamed potatoes and vegetables. Your waiter will be happy to prepare your fish if you wish. 

  • Braised lamb shank 36

    Slowly cooked in a red wine sauce, small vegetables and couscous with Corinthe dried raisins

  • Beef sirloin steak 10oz 38

    Bearnaise sauce. Dauphine potatoes and vegetables

  • Lobster pot thermidor 39

    White wine, cognac, mushrooms, creamy mustard.

  • Lobster puff pastry 39

    Charentes pineau sauce, spinach and rice

  • Grilled filet mignon 39

    Pepper, Perigueux or Béarnaise sauce, Dauphine Potatoes or fries

  • Grilled veal chop48

    Morels creamy sauce, butter tagliatelles.

  • Façon rossini 49

    Pan-seared beef tenderloin, Périgueux sauce, foie gras escalope on a crouton, dauphine potatoes.


Chez Lévêque has been serving offal for over 45 years.
Recognized experts among our Montreal public, we prepare offal to perfection in order to bring out all of its natural flavours.

  • Rich veal brain grenobloise 26

    Sautéed veal brains, butter sauce with capers, diced crisp bread and lemon.

  • Homemade black pudding 24

    Homemade blood pudding, caramelized hemmingford apples, pepper sauce.

  • Veal kidney madeira or mustard 29

    Pan seared veal kidney. Choice of sauce : Mustard or Madeira

  • Veal liver escalope 29

    Veal liver in escalope, pan seared in butter, Choice of sauce : Raspberry sauce, Meunière or Persillade

  • Crispy veal sweetbreads 40

    Pan seared sweetbreads until golden and crispy, Morels and cream sauce, root vegetables purée


  • French fries 7
  • Butter and cream mashed potatoes 7
  • Sautéed green vegetables 12


The sweet temptations

  • Dessert of the day (apple pie, sugar pie ou cream caramel) 6
  • Floating island, rosted almonds, caramel 9
  • Crème brulée, taste of the moment, coconut crunch 9
  • Lemon meringue pie 9
  • Trio of sorbets at your choice with crispy biscuit 10
  • Chartreuse iced nougat on raspberry coulis 10
  • Chocolate temptation with taragon ice cream (10 to 12 minutes of cooking) 12
  • Crêpes suzette flambed with grand marnier (for two) 30
  • Additional scoop ice cream 3

Vegetarian or you can ask for a vegetarian version

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