Queue de Cheval Steak House & Bar

Name: Queue de Cheval Steak House & Bar
Address: 1221, boul. Ren-Lvesque Ouest, H3G 1T1, QC, H3G 1T1
Telephone: 514-390-0090

1221, boul. Ren-Lvesque Ouest, Montral, QC H3G 1T1, CA

• Monday: 11:30AM-10:30PM •Tuesday: 11:30AM-10:30PM •Wednesday: 11:30AM-10:30PM •Thursday: 11:30AM-11:30PM •Friday: 11:30AM-11:30PM •Saturday: 5:30PM-11:30PM •Sunday: 5:30PM-10:30PM •

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Details

Cuisine: Seafood, Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

RAWBAR

fresh shucked oysters

served with a porto saffron cocktail sauce & a cabernet sauvignon vinegar and green onion mignonette | Malpeque | blue point | raspberry point | ½ doz sampler

the “Q” maritime lobster cocktail 29.00

jumbo shrimp cocktail 12.00

[U6 size shrimp]

ocean shellfish platters 199.00

assortment of lobster claws, lobster tails, fresh bay scallops on the shell & shrimps served with porto saffron cocktail sauce & a home made aioli

Grand Neptune platter 399.00

assortment of oysters [1 doz], half lobster tails [10], lobster claws [10], 1½ lb jumbo (U6) tiger shrimp and 1lb fresh bay scallops on the shell

APPETIZERS

sushi tuna tartare [hand chopped] 28.00

served on a bed of avocado with a fresh quail egg

the “Q” prime steak tartare 26.00

table side service

tempura lobster tails & claws on a stick 32.00

served with a mirin dipping sauce

lobster carpaccio 28.00

thinly sliced fresh boiled lobster tails over braised fennel & served with an orange pernod sauce

lobster cake 26.00

served over a roasted red pepper lobster reduction

crab cake 18.00

served with an old fashioned mustard sauce

oysters rockefeller 19.00

[large Malpeque oysters]

pan seared jumbo bay scallops 15.00

in beurre brun, served over braised leeks with butter

grilled U6 jumbo shrimp cocktail [by the pound]

served with a fresh sage warm olive oil marinade & a spicy tomato relish

double smoked salmon 18.00

asian beef spring rolls 14.00

« prime » filet mignon sausage 19.00

with clobbered cranberry dijon mustard

SALADS

crispy iceberg wedge salad 16.00

with stilton blue cheese crumble dressing & fresh roasted bacon chips

arugula & parmesan shaves 16.00

with an aged balsamic syrop dressing

mom’s authentic Greek village salad 19.00

steak cut tomato salad 16.00

with blue cheese crumble

famous caesar salad 21.00

the “Q” lobster & caviar salad 75.00

½ a Maritime fresh boiled lobster, chilled and deshelled, served with niçoise frisée leaf salad with a servuga caviar & champagne caviar vinaigrette

AWARD WINNING STEAK CUTS

« Bone-in » Filet Mignon 60.00

QUANTITIES ARE EXTREMELY LIMITED

Our famous « Lou’s Cut » 49.00

bone-in rib eye

Delmonico Cut 43.00

small eye rib with the bone,1st cut off the rib

Kansas Cut 49.00

bone-in strip

New York Cut 49.00

boneless & cleaned

Porterhouse 65.00

the « cadillac »

Baseball Cut Filet Mignon 48.00

Petit Mignon 39.00

Veal Chop 42.00

bone-in « french cut »

20oz ROAST PRIME RIB OF BEEF 48.00

« USDA prime » rib of beef on the bone roasted in the oven with a fresh herb, garlic and dijon mustard breading crust. Roasted to a perfect medium rare & served with an « au jus » made of a port & brandy [choice of potatoes]

SAUCES & BUTTERS

Maritime lobster

[3.5 - 8.0 lbs] | STEAMED OR BROILED

U6 « tigerback » jumbo shrimp

grilled and served with a fresh sage marinate & a spicy tomato relish

Caribbean rock lobster tails [1¼ - 3 lbs]

deshelled & broiled with a paprika garlic butter served over garlic sauteed spinach

“Q” CLASSICS

three mignon sampler 45.00

three 3 oz medallions of USDA PRIME tenderloins wrapped with cognac peppered bacon, grilled & served with: goat cheese brulée and red wine demi glace, sautéed scallops and bearnaise & roasted caramelized garlic and veal truffle reduction

« rack of lamb » chops 43.00

four double cut lamb chops breaded with fresh herbs and breading of parmesan, roasted & grilled, served with a pool of veal truffle reduction & a choice of steak cut fries or garlic mash

drunken beef 48.00

porto balsamic tenderloin steak with a goat cheese brulée served over sautéed mushrooms, roasted garlic mash & a french shallot wine sauce

the “Q”s Philly steak 52.00

sliced 16 oz aged NY cut steak over wild mushrooms and spanish onions, topped with a white aged cheddar brulée & served over a pool of veal truffle reduction, accompanied with steak cut french fries with roasted sea salt