Beaumont
Beaumont
Menu
Wine list

Menu

Menu

A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.

First courses

  • Beef consommé

    bone marrow, morel mushrooms, watermelon radish
    13

  • Leek

    whey vinaigrette, smoked egg yolk, tuna bresaola
    13

  • Smoked onion tatin

    mushroom purée, soft boiled duck egg
    14

  • Baked Adoray cheese

    white pepper, croutons
    14

  • Poultry and foie gras pâté en croûte

    caramelized onions, lingonberries
    15

  • Braised endives

    caramelized pistachios, foie gras
    15

  • Sea snails

    black garlic and seaweed purée, basil, puffed quinoa
    16

  • Beef carpaccio

    oyster aioli, marinated artichokes
    19

  • Charcuterie platter

    30

  • Oysters (6/12)

    mignonette, green tabasco
    18/36

Main courses

  • Cereal risotto

    marinated vegetables, mushroom chips
    23

  • Rabbit ballotine

    bacon. maple syrup rutabaga, rabbit sauce
    24

  • Squid ink linguine

    clams, habanada pepper
    26

  • Cornish hen

    grilled oyster mushrooms, cream sauce
    27

  • Salmon filet

    lobster mushroom, fish glaze
    28

  • Halibut

    squash ketchup, flower vinegar beurre blanc
    32

  • Leg of lamb

    coco bean purée, lavender sauce
    36

  • Beef strip loin

    pont-neuf potato, truffle sauce
    49

Sides

  • Cavatelli, truffle sauce

    18

  • Sauteed mushrooms

    16

  • Roasted celeriac, caramelized yogurt

    14

  • Honey glazed carrots

    11

  • Jerusalem artichoke

    11

  • Red cabbage, elderberries

    11

  • Glazed vegetables

    10

  • French fries

    8

  • Green salad

    9

Desserts

  • Black forest cake

    long pepper Chantilly marinated sour cherry, sour cherry ice cream

    Guigues et Guins, Laurent Cazotte, 18.

    11

  • Millefeuille

    blueberry pastry cream, basil iced milk

    Rivesaltes grenat, Grand Gilhem, Séverine & Gilles Contrepois, 13.

    11

  • Peach tart

    meringue verjus

    Pineau des Charentes, Guy Pinard et Fils,13.

    11

  • Coffee cake

    hazelnuts crumble, birch ice cream

    Arbois, Le Velours, Domaine Overnoy-Crinquand,14.

    11

Wine list

Download the wine list

Mise à jour : 25 February 2020

Contact

Contact us

514 270-8882
info@restaurant-beaumont.com

Booking online

Reservation information

Group reservations

We welcome groups and special events. Contact us by email at info@restaurant-beaumont.com for group reservations, from 10 guests. A team member will contact you shortly to finalise the details. You can also call us at 514 270 8882.

Menu

We work with fresh market produce. We can give you the group menu on the day of your reservation. We can adapt the menu to any allergy and dietary restrictions.

Semi-private space and buyouts

You can enjoy our semi-private space from 8 to 20 guests. If you are planning an event, contact us to check buy-out options,

Opening hours

Sunday to Thursday
17h30 to 22h00
Friday and Saturday
17h30 to 23h00

Fundraising lunch for Bocuse d’Or Canada

Don’t miss the fundraising lunch for the benefit of Bocuse d’Or Canada on Sunday, March 1st, during Montréal en lumière. An exceptional culinary experience, a 3 course menu at $85 prepared by Normand Laprise, Beau Mont’s Chef Jean-Francois Dubé, Quebec’s candidate Samuel Sirois, and his commis Alexy Jetté.

Reserve