Group Dining: 12-18pp

We offer a condensed version of our dinner menu for parties of 12-18 people. For groups of 19 people or more please view our table d'hôte menus.

For more information or to speak to our Event Coordinator, Steph Cummins please call 613.244.1188 or e-mail: events@restaurant18.com

Beginning

  BC ALBACORE TUNA TARTARE
avocado, fingerling potato chips, soya glaze 17

TOMATO SALAD
Micha goat cheese, black olive tapenade, Bekka Valley Lebanese olive oil 14

CAESAR SALAD
pancetta, parmesan, croutons, XV olive oil 14

STEAK TARTARE
shaved parmesan, house pickle, fresh horseradish 16

  CRISPY BRAISED OCTOPUS
smoked paprika, Portuguese chouriço, burnt honey 18

Middle

VOLTIGEURS FARMS GRAIN FED CHICKEN BREAST
baby vegetables, truffle whipped potatoes, chicken jus 30

  LACQUERED BC BLACK COD
carrot purée, sugar snap peas 35

ROASTED ALBERTA BEEF TENDERLOIN
sherry onion confit, bordelaise sauce, truffle whipped potatoes, Le Coprin mushrooms 36

DUO OF LAMB
roasted rack, braised shank, truffle whipped potatoes, sweet & sour pearl onions, natural jus 45

Cheese

LE RIOPELLE
Region: Ile-aux-grue, Québec, Canada

BLEU BÉNÉDICTIN
Region: Saint-Benoit du Lac, Québec, Canada

CENDRÉ DE LUNE
Region: Village Warwick, Québec, Canada

PATTE BLANCHE
Region: Saint-Antoine de Tilly, Québec, Canada

$8 for each selection

End

VANILLA CRÈME BRÛLÉE
seasonal fruit compote, Chef's daily inspired sweets 12

CHOCOLATE PEANUT BUTTER BAR
caramel, chocolate peanut butter gelato 12

DARK CHOCOLATE CUBE
passion fruit jus, passion fruit gelato 12

Executive Chef, Walid El-TAwel
Sous Chef, Ashton Harvey

 Pastry Chef, Vu Duong