The restaurant is open from Sunday to Thursday from 12PM to 7PM and Friday and Saturday from 12PM to 9PM.

Small plate

Tomato velouté and parmesan reggiano soup | 12
House made foccacia and brown butter

Duck soup from La Canardière* | 10/14
Duck with star anise broth, charred green cabbage, duck confit and wild rice
Gérard Dupuy, Clos du moulin 2011, Bergerac, France | 10

Grain bowl and shiitake cold broth | 10
Genmaï, tamari and rice vinegar, ginger mushroom consommé, green onion, puffed grains, shiitake and nori
L’Alchimiste, Blonde, Québec| 6

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

Brussel sprout salad | 14
Apples, dried cranberries and apricots, black walnut from Quebec, apple cider dressing and kale chips
Villa Maria, Sauvignon Blanc 2016, Marlborough, Nouvelle-Zélande | 8

Nordik salmon | 15
Salmon gravlax, dill crème fraîche, pickled onions and mujol caviar on nordik bread
Estate Argyros, Atlantis 2017, Cyclades, Grèce | 9

Organic mixed greens * | 8
Miso dressing and sesame seeds
Domaine Léon Courville, Réserve St-Pépin 2014, Lac Brome, Quebec, Canada | 9

Edamame | 5
Togarashi, sea salt
Bock, Lager ambrée L’Alchimiste, Québec | 6


Big plate

Eggplant parmigiana | 19
Tomato braised eggplant, mozzarella di bufala, bumba on parmesan focaccia,endives and radicchio salad with orange supremes
Castello di Volpaia, Toscana Citto 2015, J.G.T., Toscane, Italie | 12

Smoked duck sausage sandwich | 21
Potato and onion bread, duck mayonnaise, mozzarella, caramelized onions and boston lettuce with duck soup, red beans, vegetables and foie gras
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

Raclette* | 19
Au Gré des Champs cheese*, roasted squash and potatoes, house pickles, bacon and pepper sauce, smoked duck ham
Tinhof, Blaufrankisch 2016, organic, Leithaberg, Burgenland, Austria | 13

Szechuan-style Duck | 18
Duck gravlax with fresh cucumber salad, peanuts, cilantro and Szechuan dressing
Vegetalian option with silken tofu
Staffelter Hof, Drei Riesling Trocken 2016, Mosel, Allemagne | 11

Saiko black cod | 22
Kombu and pea miso broth, miso glazed black cod, enoki mushrooms, poached nappa cabbage and daikon*
Domaine Georges Millérioux, Les Collinots 2015, Sancerre, France | 12

Weekly braise | 21
Ask your waiter for chef’s inspiration of the moment



Maple and nut tart | 9
Pistachios, macadam nuts, pine nuts and maple chantilly

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

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

I would like to receive balnea's newsletter.

Sign up