x: -15 / y: -25 / scale: 1.3%
x: 25 / y: -30 / scale: 1.4%
x: 0 / y: 15 / scale: 1%
x: -70 / y: 100 / scale: 1.2%
x: 100 / y: -50 / scale: 1%
x: 50 / y: -75 / scale: 0.95%
x: 65 / y: 0 / scale: 2.5%
x: 100 / y: 70 / scale: 1.2%
x: 5 / y: 100 / scale: 1%
x: 0 / y: 100 / scale: 1%
x: -70 / y: 100 / scale: 1.3%
x: 0 / y: 0 / scale: 1.7%
x: 100 / y: -75 / scale: 1%
x: -100 / y: 0 / scale: 0.6%
x: 40 / y: 65 / scale: 1.7%
x: 100 / y: 45 / scale: 0.7%
x: -80 / y: 75 / scale: 1%
x: 75 / y: 0 / scale: 0.75%
x: 100 / y: 0 / scale: 1.2%
x: 0 / y: 0 / scale: 1%
x: -20 / y: 0 / scale: 0.85%
x: 0 / y: 90 / scale: 1.3%
x: -65 / y: -45 / scale: 0.9%
x: 15 / y: 100 / scale: 1.5%
x: -45 / y: 0 / scale: 1%
x: -15 / y: 60 / scale: 1.2%
x: 0 / y: 0 / scale: 1%
x: 50 / y: 0 / scale: 1%
x: 0 / y: 100 / scale: 1.1%
x: 0 / y: 0 / scale: 1%
x: 0 / y: 0 / scale: 1%
x: 0 / y: 0 / scale: 1%
x: 0 / y: 100 / scale: 1.2%
x: 0 / y: 0 / scale: 1%
x: 0 / y: 0 / scale: 1%
x: 0 / y: 0 / scale: 1%
x: 0 / y: 0 / scale: 1%
x: 0 / y: 0 / scale: 1%
x: 0 / y: 0 / scale: 1%
x: 25 / y: 55 / scale: 1.5%
x: 0 / y: 0 / scale: 1%
x: 0 / y: 0 / scale: 1%
x: 0 / y: 0 / scale: 1%
Everything we serve at Lawrence was made by us or carefully sourced from people we trust. We practice whole animal butchery with animals raised on small farms that we have longstanding relationships with. All the charcuterie, breads and preserves are made in house. All the vegetables are local and seasonal. We try to highlight the best Québec has to offer, from caviar to wild mushrooms to Boreal spices.
We offer a fixed, multi course meal defined by the seasons.
In the winter the focus is on meat, root vegetables, legumes and preserves. When Quebec fishing season opens in April the menu will move towards shellfish like snow crab, sea urchin and lobster, and shortly after that we’ll start to see the new season’s vegetables like radishes, asparagus, some wild greens and maybe even the first strawberries. Summer has it all, and the menu will centre around fruit and vegetables: peas, fava beans, fennel, melons, blackberries and a lot more besides. In the fall, corn, many kinds of peppers, brassicas, local freshwater fish and tuna from the east coast.
The price is $110 per person, including service and excluding drinks.