About
Dj lineup
The ambiance is vibrant, both at lunch and in the evening, all week long, thanks to DJ Mario Galego's lineup.
Menus
Three menus are available to you. The availability of these menus varies depending on the day and the sections of the restaurant.
Our spaces
You have the option to reserve in one of the five sections of the restaurant, subject to availability:
Covered terrace
Main floor & bar
Mezzanine with view of the kitchen
Come experience an unforgettable moment during the Montreal Grand Prix weekend!
Lunch
Menus
Thursday June 6th
Covered terrasse
Main floor & bar
Mezzanine with kitchen view
Rosa Room
Private Room
Friday June 7th
Covered terrasse
Main floor & bar
Mezzanine with kitchen view
Rosa Room
Private Room
Evening
Menu s
Thursday June 6th
Covered terrasse
Main floor & bar
Mezzanine with kitchen view
Rosa Room
Private Room
Friday June 7th
Covered terrasse
Main floor & bar
Mezzanine with kitchen view
Rosa Room
Private Room
First course Four course menu Second courseFive course menu
First course Four course menu Second course Five course menu
sold out
sold out
sold out
Saturday June 8th
Covered terrasse
Main floor & bar
Mezzanine with kitchen view
Rosa Room
Private Room
Sunday June 9th
Covered terrasse
Main floor & bar
Mezzanine with kitchen view
Rosa Room
Private Room
Apéro for sharing
Crispy lobster Açorda roll, honey from the Açores
Pata Negra
Portuguese-style oysters
Sourdough bread, smoked butter and olives
Sole meunière
Whole sole meunière, smoked butter with its garnishes
Scallop ceviche
Scallop ceviche, carrot and ginger, sesame and miso crisp
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A five-course dinner
that will delight your senses
Offer your guests the ultimate experience with our 5-course Grand Prix menu which includes a caviar service, a Portuguese aperitif, followed by a choice of starters, main courses and desserts.
$220 per person
Five course menu
$220 per person
Caviar service
Russian caviar, blinis and garnishes
Apéro for sharing
Crispy lobster Açorda roll, honey from the Açores
Pata Negra
Portuguese-style oysters
Sourdough bread, smoked butter and olives
Appetizers
Make a selection
Burrata, smoked eggplant caviar, lamb's lettuce and crispy corn
Crispy octopus, capers, red wine vinegar sauce and coriander
Hamachi, tomato and cucumber brunoise, tomato ponzu
Scallop ceviche, carrot and ginger, sesame and miso crisp
Main courses
Make a selection
Chilean seabass, heirloom tomato salad, grilled corn and chouriço, São Jorge cream
Arroz de pato: Duck breast, confit duck and wild mushroom rice
Wagyu flank steak, roasted garlic potatoes, escabèche sauce and citrus
GSP’s lobster linguini
Whole sole meunière, smoked butter with its garnishes
Desserts
Make a selection
Citrus nage, Earl Grey and ginger, honey crunch, basil and lemon sorbet
Creamy São Tomé chocolate and hazelnut crunch
Farturas da Feira: Donut, strawberries and black olive powder
Four course menu
$175 per person
Apéro for sharing
Crispy lobster Açorda roll, honey from the Açores
Pata Negra
Portuguese-style oysters
Sourdough bread, smoked butter and olives
Appetizers
Make a selection
Burrata, smoked eggplant caviar, lamb's lettuce and crispy corn
Crispy octopus, capers, red wine vinegar sauce and coriander
Hamachi, tomato and cucumber brunoise, tomato ponzu
Scallop ceviche, carrot and ginger, sesame and miso crisp
Main courses
Make a selection
Chilean seabass, heirloom tomato salad, grilled corn and chouriço, São Jorge cream
Arroz de pato: Duck breast, confit duck and wild mushroom rice
Wagyu flank steak, roasted garlic potatoes, escabèche sauce and citrus
GSP’s lobster linguini
Whole sole meunière, smoked butter with its garnishes
Desserts
Make a selection
Citrus nage, Earl Grey and ginger, honey crunch, basil and lemon sorbet
Creamy São Tomé chocolate and hazelnut crunch
Farturas da Feira: Donut, strawberries and black olive powder
Three course menu
$120 per person
Mise en bouche
Crispy lobster Açorda roll, honey from the Açores
Sourdough bread, smoked butter and olives
Appetizers
Make a selection
Burrata, smoked eggplant caviar, lamb's lettuce and crispy corn
Crispy octopus, capers, red wine vinegar sauce and coriander
Hamachi, tomato and cucumber brunoise, tomato ponzu
Scallop ceviche, carrot and ginger, sesame and miso crisp
Main courses
Make a selection
Chilean seabass, heirloom tomato salad, grilled corn and chouriço, São Jorge cream
Arroz de pato: Duck breast, confit duck and wild mushroom rice
Wagyu flank steak, roasted garlic potatoes, escabèche sauce and citrus
GSP’s lobster linguini
Whole sole meunière, smoked butter with its garnishes
Desserts
Make a selection
Citrus nage, Earl Grey and ginger, honey crunch, basil and lemon sorbet
Creamy São Tomé chocolate and hazelnut crunch
Farturas da Feira: Donut, strawberries and black olive powder
Private spaces
Private room
Up to 64 people seated and 130 people standing
Private entrance independent of the restaurant
iComplete audio-visual system included
Rosa Room
Up to 12 people
Access via the restaurant dining room
Contact
Lucelle Roth
514.848.0988
lucelle@groupeferreira.com
Reserve a table
Reservation