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

Soups

  • Soup of the day 9
  • Lobster bisque 20

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

Salads

  • 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

Appetizers

  • 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.

  • Parmesan cheese croquette 18

    Served with cranberry greens

  • Homemade smoked salmon and trout 26

    Served white cheese, apples and chip bagel.

  • Royal salmon, saffron sauce 20

    Haddock mousse and Nordic shrimps, surrounded by smoked salmon


  • 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 foie gras terrine 26

    Served with homemade brioche and pear ginger chutney

  • Charcuterie board - 2p. 36

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

Cheeses

  • Piece of cheddar aged 2 years, Iles aux Grues 16
  • Raclette from Oka and caramelized pecans 16

Kids 22$ 14 and under

  • Pasta gratin with cheese

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

  • Parmesan croquette

Sides

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

Plates

  • 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 25

    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 31

    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 45

    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 48

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

  • Beef Onglet 37

    Pan-fried with shallots or Madagascar green pepper

  • Clergy Bouillabaisse 42

    Short fish broth, potatoes, fresh fish, Matane shrimps, clams and mussels, served with garlic croutons and rouille.

  • Lobster puff pastry 45

    Charentes pineau sauce, spinach and rice

  • Beef filet mignon rossini 65

    Pan-fried foie gras escalope on croutons, Perigueux sauce

  • Grilled veal chop 58

    Morels creamy sauce, butter tagliatelles.

  • Quebec rack of lamb, flageolets 65

    Flageolets with garlic cream.

Offal

Chez Lévêque has been serving offal for over 50 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 32

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

  • Homemade apple black pudding 32

    Homemade blood pudding, caramelized hemmingford apples, pepper sauce.

  • Veal kidney madeira or mustard 32

    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

  • Homemade sausages, pepper sauce, fried 30

SIDE

  • French fries 8
  • Butter and cream mashed potatoes 8
  • Sautéed green vegetables 12

Desserts

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