A dinner at the height of refinement
Enjoy the Ikanos experience to the full by sharing tasty mezzes, prepared according to seasonal arrivals or one of our whole grilled fish such as sea bass and sea bream.
Grilled fish and seafood
RED SNAPPER CRUDO – 18.
Rhubarb, celery, cucumber, pomegranate, sunflower seed
ARCTIC CHAR – 18.
Kadaïf, avocado, lime, sauce vierge, cilantro
SAUCE TRIO – 13.
Tzatziki, tyrokafteri, melitzanosalata, homemade grilled pita
MOZZARELLA DI BUFFALA – 21.
Butternut squash salsify, tahini, sumac, mushrooms , Québec black walnut
ASPARAGUS – 19.
Pea, gnocchi, burnt onion, egg espuma, egg yolk gravlax
FRIED ZUCCHINI – 12.
Garlic sauce, kefalograviera, mint, deal
SCALLOPS – 26.
‘La Canardière’ foie gras, celeriac, apricot, capers
LOBSTER – 26.
Chorizo, fennel, orange, lobster broth, rouille
SAGANAKI – 14.
Kefalograviera, ouzo, fennel, dried fruits
DUCK – 23.
Magret, mushrooms, Medjool dates, perled onions
SURF’N TURF – 28.
Grilled veal, sea urchin emulsion, artichoke, tomato, zucchini, squid ink pasta
RAW & GRILLED
Ask about our daily arrivals!
To complement the talent of our chefs we added a unique tool in Quebec: the wood burning Josper Oven. The result is always a tender and moist grilling, elevated by the unmistakable flavors of the embers.
GRILLED SEAFOOD PLATTER – 74.
Shrimps, scallops, octopus and calamari
BUILD YOUR OWN PLATTER
Shrimps – scallops – octopus – calamari – lobster
TSIPOURA – 58.
Grilled sea bream, seasonal garnishes
LAVRAKI – 68.
Mediterranean sea bass, seasonal garnishes
LITHRINI – Market price
Grilled red snapper, seasonal garnishes
STRIPED BASS – Market price
Grilled, seasonal garnishes
GRILLED ANGUS ‘1885’ BEEF STRIP LOIN – 71.
GRILLED LAMB RACK – 69.
LADERA – 14.
Grilled peppers, oyster mushrooms, eggplants and zucchinis
GREEK SALAD – Half – 12. | Full – 18.
Tomatoes, cucumbers, feta cheese, oregano, Kalamata olives, red onions