[title]
Paul Toussaint strikes again, and this time, while the grill is hot: The menu here is a continental journey through the barbecue techniques of two hemispheres, combining North, Central, and South America. It's a route that starts up north with spit-roasted méchoui and classic Montréal smoked meat, goes swimming through the melting pot of regional traditions and fixings of the United States, and finally touches down with specialties and delicacies like Caribbean jerk, Argentinian asado, and Brazilian churrasco. It's an ambitious project unlike any the city's seen before, and it's time to dig in.
MENU
BBQ / Viandes Fumées
Grilled salmon with ginger and tamari sauce
Served with quinoa salad or mashed potatoes
Tennessee Whiskey Ribs
Served with fries or mashed potatoes
Mexican chorizo
Pork with mustard and honey yogurt sauce
Smoked brisket
Served with baked beans or apple coleslaw
Chicken wings (a dozen)
Lemon & pepper / Barbecue
Combo of the day for two (2) people
Steakhouse
Québec lamb méchoui
Served with fries and salad
Grilled asado onglet
Served with fries and salad
Market grills
Sandwichs
Al pastor
Pork, pineapple, potato bun
Grilled cheese with smoked brisket
Cheddar, barbecue sauce
Montreal smoked meat
Mustard, pickle
Extra: In a combo with fries or salad
Les À-Côtés
Mac & Cheese
Mashed potatoes
Salad
Bean casserole
Potato salad with yogurt
Quinoa salad and grilled vegetables
Apple coleslaw
Fries
Dessert
Lemon tart, ginger and meringue
Caribbean rhum cake