brunch menu
saturday
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lunch menu
wed to friday
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dinner menu
wed to sat
this is only an example, menu will differ in house
FIRST COURSE
cream of mushroom and black truffle sauce, feta and green onion. 11 OU papa rellena stuffed potato served with huancaina sauce and red onion salsa. 13 OU shrimp ceviche, tomato coulis, lime juice, rocotto pepper, red onion, corn, sweet potato. 15
SECOND COURSE
beer and coriander lamb shank, potato purée, red onion salsa. 30 OU winter squash Risotto, tomato, bocconcini, green peas, Parmigiano reggiano. 29 OU filet mignon de boeuf sauté avec tomate et oignon rouge au vinaigre de vin rouge et sauce soya, frites de pommes de terre. 31
THIRD COURSE
Petit pot au chocolat, petits fruits. 10
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Grocery MENU
frozen ITEMS:
Meat pie $ 18
beef
(keep frozen)
Cook your pie
- Oven to 365 F.
- Remove your pie from box and bake for 20 min.
- Cover it with aluminum paper, bake for another 30 min.
- Remove aluminum paper and bake for about 10 min until brown.
!Buen provecho! Merry Christmas!
APPLE CRUMBLE $12
(thaw before baking)
Reheating instructions
- Oven at 365 F.
- Bake your thawed dessert 20 min. Cover with aluminum paper the last 5-10 min to prevent burn if necessary.
BOLOGNESE SAUCE 1 liter / $ 12
beef
TOMATO SAUCE 1 liter / $ 10
REFRIGERATED ITEMS:
HUANCAÍNA SAUCE (chilled) 250g/$10
Peruvian creamy sauce
BEER MADE IN MONTREAL
houbombe 4origines, IPA américaine, 6,5%
$8.00
BOTANIK 4origines, aux ARÔMates DE GIN 5,2%
$8.00
apriknot 4origines, Pale Ale brassée avec du thé aux abricots, 5,5%
$8.00
WINE MENU
BUBBLEs
France, Crémant du Jura, Domaine Berthet-Bondet, Jean et Hélene Berthet Bondet
‘’La cave des Nièces’’
(chardonnay, savagnin) BIO
québec, domaine le Cep d’Argent 2007, ‘’Sélection des Mousquetaires’’
1500 ml
WHITE
Autriche, WeinVIERTEL, gRUBER RÖSCHITZ 2020
(grÜner veltliner) BIO
France, Alsace, LOUIS HAULLER
(riesling) 2017 BIO
Italie, veneto, domini del leone 'PINOT GRIGIO' 2019
(PINOT GRIGIO) BIO
ESPAGNE, PENEDÈS, CAN FEIXES, SELECCIŌ 2019
(ASSEMBLAGE) BIODYNAMIQUE
France, Côtes Catalanes, Domaine Riberach SYNTHESE 2016
(maccabeu, grenache blanc/gris, carignan blanc/gris) BIO
espagne, barco del corneta, castilla y leon, cucù 2020
(verdejo) bio
france, sud-est, famille vial, domaine la lieue 2019
(chardonnay) bio
portugal, aphros loureiro 2020
(vinho verde) biodynamique
italie. langhe, piemonte, renato buganza
(chardonnay) bio
RED
España, valls, dasca vives, jovent 2020
(grenache, tempranillo) BIOdynamique
italie, veneto rosso igt, domini del leone 2019
(corvina, merlot, cabernet, raboso) bio
france, domaine bordes, les narys 2019
(syrah, grenache, carignan) biodynamique
france, domaine alloïs, françois busi, infiniment rouge 2018
(syrah, grenache) bio
italie, vénétie, de setfani, naturalment rosso 2019
(merlot, raboso) bio
Autriche, Vallée de Wachau, Peter&Paul ROT WEIN 2018
(zweigelt, blaufrankish/pétillant en bouche) BIO
ITALIE, Vénétie, Destefani, REDENTORE 2017
(merlot) BIODYNAMIQUe
france, jérémie huchet, chapeau melon 2019
(pinot noir) bio
italie, langhe, piemonte, emanuele buganza 2019
(dolcetto) bio
espagne, jumilla, finca bacara, 3015 2020
(monastrell) bio
124 FLEURY WEST, MONTREAL, QC H3L 1T4, 514-439-1966
OPENING HOURS
dining room, take-out
BRUNCH
Saturday 10:00 - 2:00
LUNCH
Wed- Fri 11:30 - 2:00
DINNER
Wed- Sat from 5:30pm
GIFT CERTIFICATE
RECEIVE IT
by email: possible almost anytime
at the restaurant: Wed to Sat, usually on the following opening day
by mail: regular mail time
About
Madre for "mother" is a FRENCH bistro with latin, classic and modern influences from Mario Navarrete Jr. Before running the MNJr group, ª "Navarrete rose through the ranks at different high-end kitchens..." He was stagière at Daniel and Café Boulud in New York, at Alma de Cuba with Latino superstar Douglas Rodriguez and with Guillermo Pernot of Pasión, both in Philadelphia. In Montréal, ª "in the kitchen of famed Les Caprices de Nicolas, then in its golden phase."
The Chef and owner first opened the fine table RAZA in 2005 on Laurier avenue and persued with Madre sur Masson (now closed) in honor to his mother's cooking. Madre sur Fleury took place in the Ahuntsic area in 2013.
ª from Alexandra Forbes, Food and travel writer.
124 FLEURY W, MONTREAL, QC, H3L 1T4, 514-439-1966