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

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 open kitchen environment so our products may contain traces of allergen.

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Treasure from the sea...

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


  • Soup of the day 9
  • Seasonal cold 9
  • Lobster bisque 20

    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, aragula, pecans confites, jersey vinaigrette 18
  • Chez Lévêque classic’s 25

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

  • Winter goat cheese salad  27

    Served with apples and caramelized pecans

  • Wild shrimps (6) and citrus salad 32

    apple and caramelized pecans, orange dressing.


  • Poultry liver mousse 18

    Served with homemade brioche and onion jam.

  • Provençal style mussels 18

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

  • Homemade smoked herring 18

    Served with warm potatoe salad and eggs

  • Snail on a puff pastry shell with chablis sauce 20

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

  • Lévêque duck terrine 18

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

  • Pork knuckle and head in jelly 18

    Butcher Fred's tartare sauce

  • Homemade smoked salmon 24

    Homemade smoked salmon, white cheese, apples.

  • Homemade foie gras terrine 26

    Served with homemade brioche and pear ginger chutney

  • Charcuterie board - 2p. 32

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


  • The piece of cheese, nuts and homemade jam 16
  • Three cheese platter, nuts, homemade jam 28

Kids 14 and under

  • Pasta gratin with cheese

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

  • Parmesan croquette


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


  • Club Lévêque 25

    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, fries 26

    Provencal, marinieres or poulette

  • Salmon escalope 32

    Pan-fried cutlet, white butter and fleuron.

  • Salmon or beef tartar 32

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

  • Giant wild shrimps 34

    Giant wild shrimps from Mexico gulf, two lemons sauce, Mediterranean couscous, vegetable mirepoix, grapes. 

  • Pike Quenelles 32

    Nantua sauce, nordic shrimps and its toppings

  • Grilled whole royal sea bream 37

    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 42

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

  • Beef Onglet 34

    Pan-fried with shallots or Madagascar green pepper

  • Lobster puff pastry 45

    Charentes pineau sauce, spinach and rice

  • Grilled filet mignon 55

    8oz, Pepper, Perigueux or Béarnaise sauce, Dauphine Potatoes or fries. Rossini style +7

  • Grilled veal chop 49

    Morels creamy sauce, butter tagliatelles..


Chez Lévêque has been serving offal for over 48 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 30

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

  • Homemade apple black pudding 30

    Homemade blood pudding, caramelized hemmingford apples, pepper sauce.

  • Veal kidney madeira or mustard 30

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

  • Veal liver escalope 35

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

  • Crispy veal sweetbreads 45

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

  • Toulouse sausage from our chef Fred 29

    Mustard sauce, fries


  • French fries 8
  • Butter and cream mashed potatoes 8
  • 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

Cuvée de Lévêque Pays d'Oc: red wine and white wine

  • Glass 14
  • 500 ml 35
  • Bottle 50