Le Elsdale Buvette De Quartier Menu
Le Elsdale Buvette De Quartier Menu Photos
Popular Menu
MENU JOUR ET WEEK-END
Oeuf, bacon, cheddar de l’Île aux grues, mayo Elsdale, laitue, tomate, pommes de terre
Miche Automne, fromage aux herbes, roquette, pommes, fenouil, concombres, oeuf poché
(OEUFS À LA TURC) Yogourt ail et fines herbes, oeufs pochés, pois-chiches, poivrons, oignions, beurre pimenté, miche grillée
Tomme de chèvre 13e Apôtres, miche Automne grillée, verdure
Bacon boucherie petite-patrie, rhubarbe marinée
Hauts de cuisses de poulet frits, gaufres, érable épicé, salade de choux
Jambon effiloché, oeufs pochés, asperges, hollandaise, verdure
Poulet, tomates, demi-glace, parmesan
Cornichons, tomate, laitue, cheddar de l’Île aux grues, dijonnaise maison, bun Automne
Bette à carde, concombres “smashed”, riz blanc
Lentilles, crinière de lion pané, légumes racines, canneberges et noix
MENU SOIR
Huîtres et condiments
Olives, citron confit, sauce tomates, parmesan
Mayonnaise à la tapenade et moules fumées
PDT frites et mayonnaise mison au chimichurri
Framboises, oignions marinés
Radichio, Grenoble, ricotta
Sauce tofu-tahini, Amba, togarashi
Cassis, panko aux 5 épices
Hummus, fenouil
Canneberges, noix, raisins, érable
Menthe et Louis d'Or
Mactres de stimpson, pecorino, citron
Sauce Soubise, poireau, fenouil
Sauce au poivre, pholiotes et pleurotes
DESSERTS
Érable, praliné, coing, lactaire
Griottes, mascarpone, amandes
Crémeux de ricotta, cassis au sirop, gâteau amandes et maïs
The daytime menu leans into comforting flavours with a refined touch. The Elsadale Sandwich is the standout-simple at first glance, but layered with satisfying textures and a well-balanced richness that feels thoughtfully assembled. The Tartine de Gravlax brings a brighter profile: silky cured fish over crisp bread, lifted by fresh accents that make each bite clean and elegant. For something heartier, the Çilbir offers a warmly spiced, velvety plate that feels indulgent without being heavy.
Come evening, the plates shift toward livelier, share-friendly bites. The oysters arrive impeccably fresh, paired with a sharp, fragrant mignonette that enhances rather than overwhelms. Arancini with olives and lemon deliver a surprising twist-creamy on the inside, crisp on the outside, with citrus cutting through the richness in a way that keeps you reaching for another. The fried calamari is classic but executed with precision: lightly battered, tender, and served with just the right seasoning to highlight its natural sweetness.
Desserts show a playful side. “Ô Canada” is a nostalgic nod wrapped in modern presentation, while the “Opéramisu” blends two beloved desserts into a smooth, indulgent hybrid. Cassis and ricotta finish things on a fresher, tangier note, perfect for those wanting something less sweet yet still memorable.