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.
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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, 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
Cote de Boeuf (Ribeyes)
Served with chimichurri asado, fries and salad
Surf & Turf
Half lobster tail, beef picanha steak served with chimmichurri asado, truffle fries and salad
Sides
Fries
Salad
Apple Coleslaw
Mashed Potatoes
Bean Casserole
Quinoa Salad and Grilled Vegetables
Mac & Cheese
Dessert
Passion Fruit Tres Leches
Caribbean Rhum Cake