Signature Tasting Journey

Seasonal French‑Canadian Tasting Menu

An orchestrated progression of courses celebrating Quebecois terroir, French precision, and Bellnoora's candlelit salon ambiance.

Multi-course
7–10 refined plates
Pairings
Curated wine flight
Experience
Chef-guided service
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Kindly reserve in advance for chef's table placements and sommelier pairings.

Chef's Table Introduction

A Seasonal Dialogue Between Quebecois Terroir and French Technique

Bellnoora's lead chef curates each tasting menu as a choreography of textures, temperatures, and aromas. Every plate is anchored in Quebec's seasons, elevated through classic French discipline and presented with the intimacy of a chef's table.

Philosophy of the Tasting Menu

The Bellnoora tasting experience is designed as a crescendo. We begin with luminous, mineral-driven entrées, build toward generous land and game compositions, and conclude with layered, textural desserts that echo the flavours of Montreal's night air.

Each course is portioned with intention, allowing you to savour the full narrative of the menu without fatigue, while our team choreographs pacing to align with conversation, wine, and the rhythm of the dining room.

  • Quebec Terroir

    Wild mushrooms, Laurentian game, and East Coast seafood are sourced from trusted producers and foragers across the region.

  • French Precision

    Classical preparations—sous-vide, confit, torchon, and clarifications—are applied with contemporary plating and restraint.

  • Tailored Luxury

    Menus are adapted with advance notice to accommodate pescatarian, vegan, and allergen-sensitive guests without compromise.

Designing Your Evening

Our maître d' will confirm desired pacing, preferred pairings, and any pre-theatre or post-lounge timing. The tasting menu integrates gracefully with a visit to Bellnoora's VIP Casino Lounge, ensuring your table is held upon returning from the salon.

Structure
Canapés, entrées, seafood, land & game, vegetarian interludes, intermezzo, dessert, and mignardises.
Duration
Approximately 2.5 to 3 hours, tailored to your preferences.
Pairings
Classic, premium cellar, and non-alcoholic pairing flights available.
Reserve Chef's Table

Signature Tasting Menu

Each tasting sequence is composed to move from delicate brightness to deep, mellowed richness. Below is a representative menu; preparations evolve nightly according to market finds and the chef's inspiration.

Entrées

Opening movements that awaken the palate with minerality, silk, and smoke.

3–4 composed plates

  • Atlantic Lobster Carpaccio

    Paper‑thin Atlantic lobster dressed in chilled shellfish consommé, citrus oils, and sea fennel, finished with finger lime pearls and a whisper of smoked salt.

    Sourced daily from East Coast fisheries; designed for crystalline, oceanic clarity.

  • Foie Gras Torchon

    Slow‑cured foie gras torchon with ice cider gelée, toasted brioche crumb, and preserved Saskatoon berries.

    A study in richness and acidity, balancing Quebec sweetness with precise French technique.

  • Truffled Veal Tartare

    Hand‑cut Quebec veal dressed in black truffle emulsion, fermented green peppercorn, and confit egg yolk, served with toasted rye crisps.

    Layered umami and perfume, lightly smoked at the table for aromatic theatre.

Seafood Creations

East Coast signatures elevated with champagne‑gold accents and delicate warmth.

Ocean‑driven centerpiece

  • Seared King Scallops

    Caramelized king scallops atop parsnip silk, champagne sabayon, and crisped guanciale.

    A play of sweetness, salinity, and warmth, finished with champagne gold beurre monté.

  • Snow Crab Roulade

    Delicate snow crab wrapped in leek feuille de brick, served with seaweed beurre blanc and shaved celery root salad.

    Textural contrast between glass‑thin pastry and tender crab, kissed with coastal aromatics.

  • Smoked Sturgeon with Champagne Accents

    Oak‑smoked sturgeon, pressed potato mille‑feuille, champagne cream, and caviar pearls.

    Champagne gold garnish and restrained smoke evoke the glow of Bellnoora's dining room.

Maple lacquered duck elegantly plated with seasonal accompaniments

Land & Game

Noble cuts, slow‑rendered sauces, and fire‑kissed flavours grounded in Quebec's forests.

Heart of the menu

  • Dry‑Aged Bison

    Charcoal‑grilled bison loin, smoked marrow jus, roasted sunchoke, and spruce‑tip gremolata.

    A deep, resonant course pairing beautifully with structured Old World reds.

  • Roasted Squab à la Montréalaise

    Roasted squab crown, confit legs, cocoa nib jus, beetroot lacquer, and charred brassicas.

    An interplay of bitterness, sweetness, and game, refined through precise roasting.

  • Maple Lacquered Duck

    Eider duck aged on the crown, brushed with smoked maple glaze, accompanied by quince, buckwheat, and charred onion petals.

    Bellnoora's signature expression of Quebec maple, balancing glossed richness with forest aromatics.

Vegetarian Masterpieces

Plant‑forward compositions with the same gravitas as any land or sea course.

Always included

  • Wild Mushroom Mosaic

    Roasted and pickled wild mushrooms layered with celeriac fondant, truffle consommé, and toasted hazelnut crumble.

    An earthy, umami‑rich centerpiece that rivals any meat course.

  • Autumn Root Garden

    Coal‑baked carrots, parsnips, and beets glazed in maple vinegar, served with smoked yogurt and herb oil.

    A portrait of the Quebec harvest, painted in roasted sweetness and gentle acidity.

  • Quebec Cheese Composition

    Artisan Quebec cheeses presented with house brioche, poached fruits, and honeycomb.

    Available as an additional cheese course between savoury and sweet chapters.

Intermezzo: Palate Cleansers

Effervescent pauses that reset the senses between rich movements.

Mid‑menu transition

  • Champagne Granite

    Crushed champagne granité with citrus zest and a mist of elderflower.

    Delicate sparkle designed to refresh without overwhelming the palate.

  • Heritage Apple Sorbet

    Pressed heritage apple sorbet with verjus and floral ice cider reduction.

    Bridges the savoury arc into dessert with clean acidity and subtle sweetness.

Signature Desserts

A lavish finale inspired by Quebec seasons and dark chocolate indulgence.

Final course

  • Maple Crème Brûlée

    Silky maple custard beneath a shattering sugar crust, served with roasted pecans and crème fraîche.

    A quiet ode to Quebec maple, balancing nostalgia with refinement.

  • Dark Chocolate Ganache

    72% single‑origin chocolate ganache, buckwheat praline, cocoa nib tuile, and smoked vanilla chantilly.

    Structured, bitter, and nutty; a natural pairing for aged spirits.

  • Wild Berry Pavlova

    Crisp meringue shell, Laurentian wild berries, lemon verbena cream, and berry sorbet.

    Light, aromatic, and visually theatrical—often served as a shared finale.

Artisan Bread & Butter Service

A tableside ritual celebrating the humblest luxury: warm bread and cultured butter.

Throughout the evening

  • House Sourdough

    Long‑fermented sourdough loaves, baked daily and presented warm with smoked sea salt butter.

    Developed in‑house with a Montreal starter, nurtured since Bellnoora's opening.

  • Malted Rye & Brioche

    Malted rye batons and milk‑rich brioche, served with hand‑churned cultured butter and herb‑infused olive oil.

    Offered tableside at curated intervals to complement rather than dominate the menu.

Sommelier Wine Pairing

Cellar‑Curated Pairings for Every Course

Bellnoora's in‑house sommelier designs pairings that move in concert with the tasting menu, drawing from French grands crus, Canadian vineyards, and Old World discoveries.

Each pairing flight is tailored to your table's preferences—from classic, terroir‑driven selections to reserve bottles pulled from our most coveted shelves. Non‑alcoholic pairings are given equal care, built from clarified juices, infusions, and house ferments.

Classic Pairing
Elegant harmony with each course, featuring Champagne, Burgundian whites, and structured reds.
Cellar Reserve
Limited‑allocation bottles from France, Italy, and select Quebec estates for the most discerning palates.
Alcohol‑Free Flight
House‑crafted infusions, clarified juices, and sparkling blends that mirror the architecture of traditional pairings.

Our team is attentive to intensity, sweetness, and texture, ensuring that each glass amplifies the flavours on the plate rather than competing with them.

Sommelier pouring wine at a candlelit table
Wine flights are poured tableside in alignment with each course, allowing your server to narrate the journey from cellar to glass.

Special Dietary Options

Thoughtful Adaptations Without Compromise

With advance notice, Bellnoora's brigade crafts pescatarian, vegan, and allergen‑sensitive menus that retain the full elegance and pacing of the primary tasting experience.

Our team reviews each course in consultation with you, mapping an alternative progression that honours your preferences and requirements while preserving the narrative arc of the evening.

  • Pescatarian Sequences

    Ocean‑forward menus anchored in seafood, vegetables, and grains without red meat or poultry.

  • Vegan Tasting Journey

    Completely plant‑based menus featuring legumes, grains, seasonal produce, and refined techniques—no dairy, eggs, or honey.

  • Allergen‑Sensitive Dining

    Individual attention to allergies and sensitivities; cross‑contact protocols are explained during booking.

How to Communicate Your Needs

To ensure a seamless experience, please note any dietary considerations at the time of booking through our reservation form or by speaking directly with our team.

  1. 1

    Select your preferred date and time on the Reserve Table page.

  2. 2

    Detail all dietary preferences, allergies, and intolerances in the dedicated notes field.

  3. 3

    Our team will confirm your tailored tasting menu prior to your arrival.

Share Dietary Preferences

Reserve Your Tasting Experience

Book Your Bellnoora Tasting Table

Secure a candlelit table in the heart of Bellnoora's dining room, with the option to extend your evening in our VIP lounge. A dedicated host coordinates timing between your tasting menu and lounge visit.

  • Available for intimate parties and refined private celebrations.
  • Optional chef's table seating for guests seeking a more immersive experience.
  • Sommelier guidance available in English and French.
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For groups and private banquets, please visit our Private Banquets page.