Charred Leek Vinaigrette
Fire-kissed leeks, soft egg, toasted buckwheat, and a sharp mustard dressing. A warm, earthy start that balances smoke with brightness.
$16
Northwood Table · Montréal
Contemporary Canadian Dining
A menu built around fire, season, and the best of Québec's land and water. Our kitchen celebrates local ingredients with a focus on wood-fired cooking. The menu changes with the seasons, but the commitment to flavour remains constant. From the lake to the fire, each dish tells a story of the region.
Starters
To Begin
Small plates designed to open the meal with bright, seasonal flavours. Dishes range from light and fresh to rich and savoury, highlighting Québec produce and artisanal products.
Québec Charcuterie Board
House-cured meats, pickled vegetables, grainy mustard, and grilled sourdough. A generous board for sharing before the main event.
$24
Smoked Trout Rillette
Local lake trout folded with crème fraîche, chives, and lemon zest. Served with rye crisps and a fennel salad.
$18
Roasted Beet Carpaccio
Thinly sliced candy cane beets, whipped goat cheese, candied walnuts, and a maple-balsamic reduction. A vegetarian plate with deep colour and sweetness.
$15
Wild Mushroom Tart
Buttery pastry filled with a duxelles of foraged mushrooms, thyme, and aged cheddar. Finished with a small herb salad.
$17
Fried Smelts
Crisp whole smelts, lemon aioli, and pickled shallots. A nostalgic nod to Québec fish shacks, served piping hot.
$14
Freshwater & Ocean
From the Lake
Freshwater and ocean catches, prepared with respect for the ingredient. Dishes feature sustainable seafood and local lake fish, cooked by grilling, poaching, and smoking.
Grilled Lake Trout
Whole trout from the Laurentians, grilled over birch, served with brown butter, capers, and charred lemon. The skin is crisp, the flesh delicate.
$32
Poached Halibut
Atlantic halibut poached in a light court-bouillon, finished with a beurre blanc, sea asparagus, and new potatoes. Clean and elegant.
$38
Smoked Whitefish Chowder
A rich, creamy chowder with smoked whitefish, leeks, and dill. Served with a warm biscuit for dipping.
$19
Seared Scallops
Digby scallops seared hard, set over a parsnip purée with crispy pancetta and a maple gastrique. Sweet, salty, and deeply savoury.
$29
Arctic Char Crudo
Thin slices of Arctic char, cucumber, radish, yuzu, and smoked sea salt. A bright, cold plate that wakes the palate.
$21
Fire-Grilled Pork Chop
A thick-cut Québec pork chop, brined and grilled over maple, served with apple mostarda, braised red cabbage, and crackling. Juicy with a smoky crust.
$34
Wood-Fired Half Chicken
Free-range chicken roasted over oak, basted with herb butter, served with pan jus and charred lemon. Simple, honest, and deeply flavoured.
$31
Grilled Bison Striploin
Lean Manitoba bison grilled over birch, sliced against the grain, with a juniper-red wine reduction and roasted root vegetables. A northern classic.
$42
Smoked Beef Short Rib
Slow-smoked for eight hours, glazed with a birch syrup barbecue sauce, served with cornbread and pickled peppers. Fall-apart tender.
$36
Charred Cabbage Steak
A thick slab of cabbage grilled until deeply caramelized, topped with a hazelnut romesco and crispy shallots. A vegetarian plate with real fire flavour.
$24
Lamb Saddle
Québec lamb saddle grilled over applewood, served with minted pea purée, glazed carrots, and a rosemary jus. Refined and rustic at once.
$39
Wood-Fired
From the Fire
Meats and vegetables kissed by flame, with a smoky depth. Our wood-fired grill uses local hardwoods for flavour. Dishes are hearty and rustic, yet refined.
Substantial Plates
Mains
Substantial plates that anchor the meal, from land and sea. Mains are designed to be shared or enjoyed individually, with generous portions reflecting the restaurant's hospitality.
Duck Breast
Seared Québec duck breast with a cherry and green peppercorn sauce, served over wild rice pilaf and roasted Brussels sprouts. Rich and balanced.
$37
Venison Loin
Pan-roasted venison loin with a juniper and red wine jus, celeriac purée, and braised red cabbage. A lean, deeply flavoured plate for cold evenings.
$44
Wild Mushroom Risotto
Carnaroli rice cooked slowly with a mushroom broth, finished with porcini, chanterelles, and aged Québec cheese. Creamy and earthy.
$27
Braised Rabbit
Rabbit legs braised in cider and mustard, served with soft polenta, roasted garlic, and gremolata. Comforting and refined.
$33
Grilled Arctic Char
Whole Arctic char grilled over cedar, served with a warm potato salad, pickled fennel, and a dill crème fraîche. A lighter main with bright acidity.
$35
Beef Tenderloin
Centre-cut beef tenderloin grilled over oak, served with bone marrow butter, roasted fingerlings, and a red wine jus. A classic for a reason.
$48
Shared Platters
For the Table
Generous platters and boards for the centre of the table. Ideal for groups and family-style dining, including charcuterie, cheese, and roasted vegetables.
Grand Charcuterie & Cheese
A large board of house-cured meats, three Québec cheeses, pickles, mustard, honeycomb, and grilled bread. Enough for four to six guests.
$48
Whole Roasted Cauliflower
A whole cauliflower roasted over the fire, brushed with brown butter, topped with toasted hazelnuts, currants, and a tahini dressing. Cut at the table.
$26
Fire-Roasted Vegetable Platter
Seasonal vegetables grilled over hardwood, arranged with whipped ricotta, herb oil, and grilled sourdough. A colourful centrepiece.
$28
Whole Grilled Trout
A large lake trout grilled whole, presented on a wooden board with charred lemon, salsa verde, and warm flatbread. Serves three to four.
$45
Accompaniments
Sides
Seasonal vegetables, grains, and potatoes to complete the plate. Sides are simple but thoughtfully prepared, and many are cooked over the fire as well.
Charred Broccolini
Grilled broccolini with lemon, chili, and pecorino. Bright, bitter, and salty.
$12
Duck Fat Potatoes
Crispy roasted potatoes tossed in duck fat, rosemary, and sea salt. The essential side for any fire-grilled main.
$11
Wild Rice Pilaf
Northern wild rice cooked with mushrooms, toasted pecans, and dried cranberries. Nutty and substantial.
$10
Maple-Glazed Carrots
Young carrots roasted and glazed with maple syrup and thyme. Sweet, tender, and lightly charred.
$9
Crushed Fingerlings
Warm fingerling potatoes crushed with brown butter, chives, and smoked salt. Comforting and simple.
$10
Sweet Endings
Desserts
Sweet finishes that echo the seasons and the forest. Desserts feature local fruits, maple, and wild herbs, with options ranging from light to indulgent.
Maple Crème Brûlée
A silky custard infused with dark maple syrup, finished with a crackling sugar crust and a pinch of smoked salt.
$13
Blueberry Brown Butter Tart
Wild Québec blueberries baked in a brown butter frangipane, served warm with crème fraîche ice cream.
$14
Chocolate & Birch Bark
A dark chocolate ganache with birch syrup caramel, toasted hazelnuts, and a crisp chocolate tuile. Rich and deeply forested.
$15
Apple & Cedar Sorbet
A refreshing sorbet of local apples with a whisper of cedar, served with a shortbread cookie. Light and clean.
$10
Sticky Toffee Pudding
A warm date cake soaked in toffee sauce, served with whipped cream and candied pecans. Pure comfort.
$13
Cellar Selection
Wine
A curated selection of Canadian and international wines, with a focus on small producers and organic options. Wines are chosen to complement the menu.
Sparkling, VQA Ontario
Crisp green apple, brioche, and a fine mousse. A bright start or a match for fried smelts.
$16 / $64
Chardonnay, Niagara
Unoaked, with lemon curd, wet stone, and a saline finish. Pairs beautifully with poached halibut.
$15 / $58
Pinot Noir, Okanagan
Red cherry, forest floor, and soft tannins. A versatile red for duck, char, or mushroom risotto.
$17 / $66
Cabernet Franc, Québec
Herbaceous and bright, with red currant and a peppery finish. A natural partner for grilled bison.
$14 / $54
Riesling, Mosel
Off-dry with peach, lime, and slate. Cuts through rich pork and smoked dishes with ease.
$13 / $50
Syrah, Rhône
Dark fruit, black pepper, and a smoky edge. A bold match for short rib and venison.
$16 / $62
Bar List
Cocktails
Seasonal cocktails inspired by the northern forest, using local spirits, bitters, and foraged ingredients. Classic and original creations.
Pine & Smoke
Rye whisky, pine-infused maple syrup, and smoked bitters, stirred and served over a large ice cube. A woodsy old fashioned.
$18
Northern Negroni
Local gin, sweet vermouth, and a birch-bark Campari substitute, garnished with a dehydrated orange wheel. Bitter and botanical.
$17
Spruce Tip Sour
Gin, spruce tip syrup, lemon, and egg white, shaken hard and finished with a drop of cedar oil. Bright, frothy, and aromatic.
$16
Maple Old Fashioned
Bourbon, dark maple syrup, and black walnut bitters, served with a flamed orange peel. A Québec classic.
$18
Chaga Manhattan
Rye, sweet vermouth, and a chaga mushroom tincture, stirred and served up with a brandied cherry. Earthy and warming.
$17
Wild Blueberry Fizz
Vodka, wild blueberry shrub, lemon, and soda, built tall over ice. Refreshing with a deep berry colour.
$15
Alcohol-Free
Zero-Proof
Thoughtful alcohol-free drinks with the same care as our cocktails, featuring house-made syrups, shrubs, and infusions. Refreshing and complex.
Forest Berry Shrub
Mixed berries, apple cider vinegar, and a touch of maple, topped with soda. Tart, sweet, and deeply refreshing.
$9
Cedar & Citrus Spritz
Cedar-infused simple syrup, grapefruit, and sparkling water, served over ice with a rosemary sprig. Bright and woodsy.
$10
Maple Cream Soda
House-made maple syrup, vanilla, and cream, topped with soda. A nostalgic, grown-up float without the alcohol.
$8
Chaga Chai
Chaga mushroom tea steeped with chai spices, steamed oat milk, and a drizzle of honey. Warming and restorative.
$9
After Dinner
Dinner, Then the Table
After your meal, consider joining us in the card room for a night of live poker. The card room offers a sophisticated, physical poker experience, and reservations for table nights can be made separately. Guests must be 18 or older.
Explore the Card Room