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 C, 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.
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BBQ/Smoked
Grilled Salmon
With ginger and tamari sauce served with quinoa salad or mashed potatoes
Brisket Tacos
Served with coleslaw and bean casserole and salsa
Kentucky Whiskey Ribs
Served with fries or mashed potatoes
10 BBQ Chicken Wings
Steakhouse
Québec Lamb Méchoui
Served with fries and salad
Grilled Beef Picanha Steak
Served with chimichurri asado, fries and salad
Côte De Boeuf (Ribeyes)
Served with chimichurri asado, fries and salad
Surf & Turf
Half-lobster tail, beef picanha steak served with chimichurri asado, truffle fries and salad
Sides and Dessert
Fries
Salad
Apple Coleslaw
Mashed Potatoes
Bean Casserole
Quinoa Salad and Grilled Vegetables
Mac & Cheese
Passion Fruits Tres Leches
Caribbean Rhum Cake
Sandwiches
Montréal Smoked Meat
Rye bread, mustard and pickles
Grilled Cheese with BBQ Ribs
Cheddar cheese, brioche bread and BBQ sauce
Vegetarian Nachos
Bean, guacamole, cheese, Mexican sour cream
Add ribs or smoked brisket