The restaurant is open from Monday to Wednesday from 12 PM to 8 PM and from Thursday to Sunday from 12 PM to 9 PM.

Small plate

Edamame | 5
Togarashi, sea salt
Conegliano Valdobbiadene, Prosecco Superiore Brut, Italy*| 12

Mixed greens | 8
Lemon dressing and sesame seeds
Domaine Léon Courville, Réserve St-Pépin 2014, Lac Brome, Quebec, Canada | 10

Duck soup from La Canardière | 10/14
Duck with star anise broth, charred green cabbage, duck confit and wild rice
Domaine Riberach, no. 12, Syrah, Grenache, Carignan 2012, Côtes-Catalanes, France*| 12

Nordik salmon | 15
Salmon gravlax, dill crème fraîche, pickled onions and mujol caviar on nordik bread
Domaine Testut, Rive Droite 2016, Chablis, France* | 14

Vegetables tartine | 16
Grilled, pickled and fresh vegetables, grilled oyster mushrooms, white beans hoummous, tomato dressing and salsa verde
Peter & Paul, Gelber Muskateller 2017, Hollenberg, Austria*| 13

Mozzarella di bufala from Québec | 18
Asparagus and wild garlic
Terraviva, Pecorino, ‘Ekwo 2017, biologique, Abruzzo, Italy*| 11

Duck foie gras terrine | 18
Umeboshi and honey confiture with mini brioche
Domaine Wilfried, Vin de Copains 2015, Côtes-du-Rhône, France* | 11


Big plate

Smoked beef sandwich | 17
House smoked beef, white anchovies, horseradish cream, raw onions potato and onion bread with a side of salad
Voyageur des Brumes, ESB, Brasserie Dieu du Ciel, Saint-Jérôme, Quebec, Canada | 7

Beet tikka masala | 17
Slow cooked beets in ghee, piquillos tikka masala, raïta and papadum
Pfaff, Riesling Cuvée Jupiter 2016, Alsace, France | 10

Ham with herbs | 18
Smoked Péningouin cheese, oyster mushrooms, fresh herbs salad
Georges Millérioux et Fils, Pinot Noir 2018, Sancerre AOC, Centre-Val de Loire, France*| 12

Duck Gravlax | 20
Mixed of local vegetables, herbs and crab oil dressing
Domaine Gérard Boulay, Sancerre 2017, Chavignol, France*| 14

Stracciatella-style cheese curds to share | 22
Buckwheat honey, nuts from Quebec, figs focaccia bread
Estate Argyros, Assyrtiko, Atlantis 2017, Cyclades, Santorini, Grèce | 10

Dish of the moment | M.P.
Ask your waiter for chef’s inspiration of the moment



Pecan brownie | 9
Tonka bean butter cream and dark chocolate ganache

Parsnip cake and dried apricot | 7
Black walnuts from Quebec and snow goat glaze

Piña Colada in a jar | 9
Pineapple puree, coconut and vanilla cream, rhum gel, mint and spice cookie

Feuilleté | 9
Rhubarb and taragon custard

Lemon tart | 8
Lemon cream, white chocolate ganache and cardamom

*LUMAMI supports local and organic products.
319, Chemin du lac Gale, Bromont, Qc, J2L 2S5

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