This is the perfect opportunity to make beautiful culinary discoveries and taste delicious original dishes from a local sustainable protein that is SEAL. Each restaurant participating in Seal Fest offers a delicious seal appetizer accompanied by a wine, cocktail or beer.
You make your reservation directly with the participating restaurants.
Antler
Harp seal loin, grilled bread, pickled chanterelles and pearl onions with a wild blueberry jus.
Paired with Antler Vineland collaboration VQA Cabernet Franc.
35$
JewishDeli
St. John’s Farmers’ Market
245 Freshwater Rd
St. John’s, NL A1B 1B3
Seal Sandwich:
Shaved smoked seal loin on Manna bakery pretzel bun, Murray’s Meadows farm tomatoes, lettuce, cucumber, river mint crema, smoked habanero and partridgeberry hot sauce. Served with pickle and slaw.
$15
MUSSELS ON THE CORNER
Seal Poutine, made with hand-cut chips, braised seal meat, cheese curds, gravy, and crispy scrunchions ($15).
+
YellowBelly CiderBerg, made right here on the premises with local, fresh iceberg water ($10.25 for a pint).
$25.25
O’Reilly’s Irish Pub
Seal Poutine, made with hand-cut chips, braised seal meat, cheese curds, gravy, and crispy scrunchions ($15).
+
YellowBelly CiderBerg, made right here on the premises with local, fresh iceberg water ($10.25 for a pint).
$25.25
YellowBelly Brewery
Cauliflower & Cream Cheese “Risotto” w/ seal ragu and ground mushrooms ($16).
+
YellowBelly CiderBerg, made right here on the premises with local, fresh iceberg water ($10.25)
$26.25
Chinched Bistro
5 Bates Hill.,
St-John’s, NL A1C 4B5
Grilled seal loin, smokey parsnips mash, blueberry demi-glace and candied orange.
Maison St-Paul
343 Rue Saint Paul Est,
Montréal, QC H2Y 1H3
(514) 903-9343
For the Seal Fest Launch Party
Seal tartare: Tarragon mousse, two-way egg yolk, shallots, capers and parsley.
OR
Seal Tataki: Pistachio and rosemary crust, berry and lemon gel, mint, onion pearl pickles.
OR
Seal rillette: Garnished with field berry compote, chives, pickles, homemade bread and mustard.
55$
Chez Boulay
Seal meatloaf, fresh cream, marinated mushrooms, brioche and meat jus vinaigrette.
Accord: Castello del poggio barbera d´asti 2016.
22$
Caribou Gourmand
5308 Boul St-Laurent,
Montréal, QC H2T 1S1
(438) 387-6677
Seal tataki, sour cream with seaweed, caribou mousse and mustard caviar.
Semi-sweet Quebec white wine 2016 from L’Ange Gardien (Médaille d’or Coupe des Nations 2019).
OR
Seal tartare, marinade shallot, capers, seaweed, lime, sherry vinegar and Espelette pepper, served with croutons.
19$
A.G.E. catering & private chef au Grand Marché de Québec
250, boulevard Wilfrid-Hamel,
Quebec, QC
(514) 210-4951
chefalexehrensperger@gmail.
Seal tataki seasoned with mirica, pink pepper and juniper berry garnished with white balsamic marmalade and small fruit and Asian pear.
Glass of red wine or homemade sangria.
OR
Seal carpaccio garnished with blackcurrant and balsam fir gel.
19 – 21$
Bar à Vin le Liège
465 Rue Notre-Dame suite 108,
Repentigny, QC J6A 2T3
(450) 657-5050
Seal tataki, beet tartar with dill, beet marinated with rose and rose powder.
Glass of organic red wine from Domaine Émile & Rose, le 5 Seaux grape variety.
20$
Les Îles en Ville
5335 Rue Wellington,
Verdun, QC H4H 1N3
(514) 544-0854
Seal burger with bacon and “Pied de vent” cheese, served with salad, homemade raspberry vinaigrette and beets.
Scotch Ale 9% “Corne de brume” beer from “À l’Abri de la tempête” Brewery.
OR
Seal meat lasagna with “Pied de vent” cheese and homemade raspberry vinaigrette salad with beets.
“Terre Ferme” Beer from the brewery Shelter from “À l’Abri de la tempête” Brewery.
31 – 33.25$
Le 279
Seal tataki:
Garlic flower salsa, cattail heart, seaside herbs, kumquats, oats.
+
2 additional amuse-bouche: a seal rillette & a seal tartare!
+
Pairing: Châteaux Malbat blanc
19$
Chez Chose
1879 Rue Bélanger,
Montréal, QC H2G 1B6
(514) 843-2152
Seal tataki, fried oyster, lobster bisque and jalapeño sour cream.
Accompaniment: Glass of wine
25$
Le Roi du Boudin (galerie gourmande et grand marché)
Barley and Seal Soup: Blood sausage broth, braised and smoked seal flipper, seal loin gravlax, barley, carrots and herbs.
15$
Le Renard et la Chouette
The Orange Seal Crepe:
A pancake stuffed with braised seal and seal gravlax.
Mayonnaise: Orange mayo, vegetables, lettuce and cheese.
$15
Pied Bleu
Barley and Seal Soup: Blood sausage broth, braised and smoked seal flipper, seal loin gravlax, barley, carrots and herbs.
+
Pairing: GIN KM12, distillerie du Fjord
$20
Les Botanistes
Seal tataki, blueberry and sherry coulis, mustard gravy, marinated ginger, lemon balm sprouts and rice crisps.
Wine: 3oz from Uivo Renegado, Folias de Baco 2018.
25$
Taverne Louise
Seal loin tataki, vanilla celeriac puree, berry gastric and strawberry sorbet.
Wine: Côte du Rhône Villages Valtéas 2017 from the Domaine du Séminaire, France.
22$
Le Fin Gourmet
Seal tataki, potato rösti, seaweed mayonnaise, blueberries and rapini.
Red wine: Austria, Judith Beck, Blaufränkish.
24$
Brasserie Griendel
Seal Wellington
Seal in puff pastry with duxelle of wild mushrooms, stuffed with cabbage with seaweed and foie gras sauce.
+
Mr Smee (9oz)
Brown ale from Griendel, which on the nose is more reminiscent of molasses and coffee and in the mouth, offers a nice dryness with a happy blend of hazelnut, caramel, dried fruit and toast flavors.
28$
Le Corsaire
+
Pairing: A glass of our Davy Jones, legendary classic English stout well malted with roasted aromas to pair well with the ferrous side of seal sausage.
Pairing: A glass of our Davy Jones, legendary classic English stout well malted with roasted aromas to pair well with the ferrous side of seal sausage.
18$
