Menu

Café Ricardo

Savoury

Available on weekdays from 11 a.m. in our 3 locations

Appetizers

Soup of the day and garnish

7

Burratina and Roasted Figs and Pomegranata (to share) Prosciutto, almonds and grilled sourdough bread

22

Maple and Balsamic Onion Tarte Tatin (V) Crispy cheddar, apple and labneh with ash onion

14

Salmon Tartare with Fresh Herbs (LF) Quinoa, carrot pickles, sea buckthorn and papadum

14

Beetroot and Herbed Feta Salad Fried quinoa, sumac pecans and caraway vinaigrette

11

Beef Tataki Arugula, marinated, fried and mashed mushrooms with black garlic

12

Mains

Salmon Tartare with Fresh Herbs (LF) Quinoa, carrot pickles, sea buckthorn and papadum

27

Beetroot and Herbed Feta Salad Fried quinoa, sumac pecans and caraway vinaigrette

20

Cod Fillet and Green Pea Velouté (GF) Green peas, bacon, cucumber and herb and pistachio vinaigrette

25

Barley with Duck Confit Miso, mushrooms, roasted onion and pumpkin seeds

26

Grilled cheese with Le 1608 from Charlevoix (V) Multigrain bread, pear and apricot chutney

18

Blood Sausage and Celeriac Celeriac gratin and puree, sage cracker and pear pickles

23

Spicy Chicken Tomato Soup (LF) Braised chicken, avocado cream, cilantro and cumin tortilla chips

20

Steamed Buns (Bao) with Korean-style Braised Beef (x3) (LF) Kimchi, hoisin mayonnaise and toasted sesame seeds
(single $8)

21

Sweet

Desserts

Chocolate-Cherry Pavlova (GF) Morello cherries, chocolate cream and white chocolate chantilly

9.25

Sweet Clover and Raspberry Cheesecake Graham cracker crust and white chocolate whipped cream

9.25

Dark Chocolate and Coffee Cake Dark chocolate and coffee whipped cream and cocoa nib crumble

9.25

Grapefruit and Coconut Pot Grapefruit cream, coconut crumble, whipped cream, lime zest and crunchy meringues (GF)

7.50

If a whole cake is purchased and eaten on the spot, cutting fee of $1 per piece and taxes will be applied.

Brunch

Available every weekend in Saint-Lambert, Laval and Quebec. Also from Monday to Friday until 11:00 a.m. at our Laval location.

Appetizers

Soup of the day

7

Burratina and Roasted Figs and Pomegranata (to share) Prosciutto, almonds and grilled sourdough bread

22

Salmon Tartare with Fresh Herbs (LF) Quinoa, carrot pickles, sea buckthorn and papadum

14

Yogurt Parfait Seasonal fruit compote and homemade granola

7

Dishes

Croque Madame with Leek and Porchetta from Fermes Gaspor Sunny side up egg, béchamel and emmenthal cheese

22

Blood Sausage and Soft-boiled Egg Celeriac gratin and puree, sage cracker and pear pickles

25

Buckwheat Crepe with Mornay Cheddar Sauce (GF) Poached egg, mushrooms, kale and sumac pecans

18

Egg Benedict Skillet Poached egg, potatoes, hollandaise sauce and toasted country bread
Choice of braised ham or smoked salmon

20

Gaspor Farms Sausage and Bacon Breakfast Sandwich Brioche bread, egg, bearnaise, lettuce, tomato and mushroom, spinach and cheddar frittata

19

Chocolate-banana waffle (V) Caramelized banana, milk chocolate cream and coffee crumble

16

Gin and Honey Salmon Gravlax Bagel Whipped ricotta, cucumber salad and herb and pistachio vinaigrette
(poached egg +$1,75)

20

Grilled cheese with Le 1608 from Charlevoix (V) Multigrain bread, pear and apricot chutney

18

Salmon Tartare with Fresh Herbs (LF) Quinoa, carrot pickles, sea buckthorn and papadum

27

Kids' menu

Available at our Quebec location only. A Kids menu is also available at our St-Lambert and Laval location based on our savoury and brunch menu.

Dishes

Homemade Waffle Blueberry jam and maple syrup

10

Grilled cheese Bacon and cheese

10

Meat Sauce Pasta

10

Naan Pizza Mozzarella cheese and tomato sauce or meat sauce

10

Beverage et dessert included
*12 year old and under

Drinks

Please inform us about any food allergies.
Ask about our gluten‑free options.
To avoid waste, bread will be provided upon request only. All items may have come into contact with nuts.

IF THERE ARE DIFFERENCES BETWEEN THIS MENU AND THE ONE PRINTED IN OUR RESTAURANTS, THE RESTAURANT MENU TAKES PRIORITY OVER THIS ONE. THANK YOU FOR YOUR UNDERSTANDING.

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