Le Serpentaire, sculpture by Patrick Coutu (2013)
Le serpent,
an institution since 2013
Le Serpent opened its doors spectacularly on December 23, 2013 in Griffintown. Located in the Darling Foundry, an art-dedicated space, its name was borrowed from the former foundry, from the time when a massive pollution control duct crowned it. Today non-functional, this industrial artifact remains very present in the building’s architecture and the neighborhood’s urban landscape.
Founded by Hubert Marsolais and Claude Pelletier, also creators of Club Chasse et Pêche and Le Filet restaurant, Le Serpent offers a menu with strong Italian accents in a contemporary brasserie spirit, with a strong personality and equipped with a unique, high-quality wine list. The team of associates is brilliantly completed by chef Michele Mercuri and sommelier Philippe Boisvert.
Designed by architect Annie Lebel of atelier in situ in collaboration with Hubert Marsolais, Le Serpent enhances the industrial qualities of the space. Contemporary arrangements that contrast with the building’s raw and refined aspect, offering about 80 seats and a bar that can accommodate a dozen people.
Wishing to be an accomplice to all occasions, Le Serpent is open in the evening from Tuesday to Saturday. Exclusive caterer for Darling Foundry events, Le Serpent also welcomes groups of different sizes.
Le Serpent is also a collector and integrates major contemporary artworks into the restaurant space that dialogue with the Darling Foundry.
Michele Mercuri, Chef at Le Serpent
Geneviève Cadieux (2013)
Calanco, photographic work by
Calanco, photographic work by
Crepuscolo, painting by Pierre Dorion (2013)
MENU
APPETIZERS
-
Oysters & maple mignonette (6 or 12 units) 25 / 49
-
Warm oysters, caesar vinaigrette, pancetta (6 or 12 units) 29/56
-
Crudo (set of 3) 28
-
1- Hamachi, mandarin, almonds, daisy button capers
-
2- Salmon, fennel, lemon, olive
-
3- Sea bass, sweet pepper, jicama, cilantro
-
Burrata, beef tartare, rapini, caraway pane, zaatar 26
-
Mixed salad: endives, sucrine, ricotta, pear, pumpkin seeds 19
-
Torchon foie gras, seasonal fruit, brioche 32
-
Grilled octopus, potato mousseline, salsa verde, peppers, olives 26
-
Rabbit tartlet, mushrooms, leek, Jerusalem artichoke, mustard 24
MAIN COURSES
-
Linguine, speck, almonds, cauliflower, truffle paste 38
-
Bucatini, confit pork ribs, 'nduja, black garlic, soy 37
-
Spaghetti, clams, garlic, lemon, parsley, chili 39
-
Risotto “verde”: English peas, fava beans, fiddleheads, whelks 44
-
Halibut, rutabaga, broccoli, bacon, oyster mushrooms 49
-
Venison haunch, smoked celeriac remoulade, Swiss chard, cranberries 42
-
Angus AAA striploin (20oz), potato puree, vegetables M.P.
-
Roasted sea bass (whole fish), confit leeks in vinaigrette, vegetables M.P.
DESSERTS
-
Cheese: A selection of 3 (60g) 21
-
Rococo: Milk chocolate cream, hazelnut praline, banana, caramel, Baileys 18
-
Salute: Masami-style tiramisu and espresso minute 18
-
Nuage: Yuzu and vanilla creams, fresh and compressed citrus, meringue, Thai basil ice cream 18
-
Tosoro: Almond cookie, praline, caramel and hazelnut creams, crème anglaise 18
-
Pastry Chef: Masami Waki
VINS
© Clint Enns
GROUP / INFO
Le Serpent welcomes groups of different sizes. It is also possible to reserve the restaurant exclusively, subject to certain conditions. We are also the exclusive caterer for the Darling Foundry where we can accommodate groups of up to 250 people for weddings, special events, or corporate functions.
For information: claudine@leserpent.ca
Le Club Chasse et Pêche
423 Rue Saint-Claude,
Montreal, QC
H2Y 3B6
514-861-1112
Le Filet
219 avenue du Mont-Royal ouest
Montreal (QC)
H2T 2T2
(514) 360-6060
Le Serpent
257 Prince
Montreal (QC)
H3C 2N4
(514) 316-4666