Nuances

Name: Nuances
Address: 1, ave. du Casino, 5th fl., H3C 4W7, QC, H3C 4W7
Telephone: 514-392-2708

1, ave. du Casino, 5th fl., Montral, QC H3C 4W7, CA

• Wednesday: 6:00PM-10:00PM •Thursday: 6:00PM-10:00PM •Friday: 5:30PM-11:00PM •Saturday: 5:30PM-11:00PM •Sunday: 6:00PM-10:00PM •

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Cuisine: French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
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APPETIZERS

Shrimp tempura 23.00

coated with rice breadcrumbs, seasonal fruit emulsion, and marinated vegetables in rice paper

Stuffed guinea fowl 23.00

with a wild mushroom duxelles, parsley root purée, ratatouille jus with truffle oil

Cold-pressed foie gras of duck 25.00

figs and dried spice bread, and pan-fried foie gras with apple chutney

Shellfish and heirloom tomatoes 23.00

pan-fried scallop, lemongrass and saffron emulsion, served in a soup bowl

Alaskan crab salad 24.00

served over a potato crêpe with crème fraîche, pulverized lobster coral with ginger powder

Organic salmon from our smokehouse 23.00

Darphin potato with duck lardons, buffalo mozzarella aspic and coriander

Mesclun lettuce and baby cress salad 14.00

white balsamic vinegar, and vegetable chips

Risotto 24.00

with chanterelle jus, roasted scampi and sautéed mushrooms

MAIN COURSES

White bean cassoulet 44.00

with miso and garlic purée, grilled breast of duck, pan-fried foie gras, and caramelized pork bell

Roasted beef tenderloin 44.00

served with mashed potatoes and fries, young organic vegetables and mushrooms

Quebec lamb loin 43.00

flavoured with Ethiopian spices, creamy polenta and roasted vegetables

Roasted loin of deer 43.00

black berry jelly, celery root cromesquis in a hazelnut crust, and sautéed cabbage

Coffee-flavoured lobster confit 44.00

egg noodles, green vegetables and a hint of espresso

Peruvian sea bass 40.00

ratatouille brunoise in a lemon jelly, yuzu emulsion and koshi hikari rice

Giant pan-fried scallops 40.00

served over yellow beets, orange-flavoured endive tatin, fennel confit with sweet wine

Milk-fed veal tenderloin and lobster confit 45.00

tomato bisque and Espagnole sauce, autumn vegetable gratin

DESSERTS

Praline-flavoured crème brûlée

caramelized hazelnut grissini

Sweetcrust pastry and chocolate cream

Caribbean chocolate, Bavarian cream and raspberry pearls

Moist almond cake

ginger and sautéed Morello cherry cream, white chocolate ice cream, pink peppercorn sugar veil

Warm chocolate cake

creamy vanilla centre, maple ice cream

Apples in a calvados jelly

muscovado baba, apple butter crumble, bourbon vanilla emulsion

Assortment of homemade ice cream and sorbets

LE MENU DECOUVERTE

Cold-pressed foie gras of duck, figs and dried spice bread

| Sauternes, Clos Haut Peyraguey, 1er Cru Classé, Bordeaux, 1997

Peruvian sea bass, ratatouille brunoise in a lemon jelly, yuzu emulsion and

| Anjou, Les Pépinières, Domaine Jo Pithon, Vallée de la Loire, 2005

Risotto with chanterelle jus, roasted scampi and sautéed mushrooms

| Mâconnais, Mâcon-Villages, Les Vallons de Lamartine, Bourgogne, 2003

Roasted loin of deer, black berry jelly, celery root cromesquis in a hazeln

| Cabernet-Sauvignon, Estate, Ernest & Julio Gallo, Northern Sonoma, Californie, 1995