An unforgettable dining experience awaits you at Ferreira, where new flavours, shared moments, and shared dishes are a daily occurrence. We invite you to discover the essence of modern Portugal in the heart of downtown Montreal. And then, rediscover it again and again.

Modern
Portuguese
Cuisine
View the menus
Reservations
Call 514 848-0988 after 9am 
or book online.
Find a table
Private Room
Private room accomadating from 25 people to 150
The Rosa Room
A charming private space fitting up to 12 people
Late Night Menu
$30 2 course menu after 10 p.m.
Portugal Gourmand
Groupe Ferreira's Web Series
Group Ferreira
Discover Group Ferreira
Our Wines
The Ferreira experience continues into the cellar.
Unforgettable Roots
Since 1996, Carlos Ferreira has shared his vision, cuisine and pride of Portugal with Montrealers. Over the years, Ferreira has become THE destination for fish in the city centre and continues to enrich the restaurant landscape with its authentic Portuguese dishes and fine wines.
Learn more

Valentine's Day at Ferreira Café 14-16 February

Amuse-bouche + six dishes to share per couple // $75 per person
— À la carte menu also available —

Amuse-Bouche

Fresh oyster with a green apple and sake granita, miso crumble
— - —

Appetizers

Scallop crudo, sea buckthorn vinaigrette and pineapple from the Açores
— - —
Crispy octopus on a black-eyed pea hummus and smoked paprika oil
— - —

Main courses

Porcini crusted roasted black cod, Port wine sauce
— - —
Wagyu striploin, Jerusalem artichoke purée with black garlic and matsutake mushroom sauce
— - —

Desserts

Lemon muffin with passion fruit, citrus sauce and lemon grass ice cream
— - —
Organic Madagascar chocolate and F Olive Oil mousse
— - —

Portugal Gourmand Experience for Montréal en Lumière

To celebrate the 20th anniversary of Montreal en Lumière!
— 4 course menu at an exclusif price of $60 per person —
Available at night from February 21 to March 3rd
— Except for February 27 & 28 —

Menu

Clams Bulhão Pato style with cilantro and F white wine
— —
Fish and seafood bouillabaisse (A 20 year old classic)
— —
Braised chicken from the farm Rose des Vents and wild mushroom Carolino Rice
— —
Natas - Traditional vanilla tarts, caramel sauce, rice milk ice cream
— —

Lunch menu - Table D'hôte

For groups of 10 ppl and more
— 3 services Menu - $55 per person —

Appetizers

Soup of the day
— —
Tomatoes, pecan and coriander pesto, São Jorge cheese and arugula
— —
Grilled calamari, lemon and capers vinaigrette
— —

Main Courses

Angus AAA beef filet mignon
— —
Fish and seafood "Bouillabaisse"
— —
Catch of the day
— —

Desserts

Délices du Chef
— Tea or coffee included —

Night Menu - Table D'hôte

For groups of 10-12 guests
— 3 services menu - $80 per person —

Appetizers

Tomatoes, pecan and coriander pesto, São Jorge cheese and arugula
— —
Piri Piri grilled giant shrimp
— —
Crispy octopus on a black-eyed pea hummus and smoked paprika oil
— —

Main courses

Seafood rice casserole
— —
Grilled Angus striploin, quality 1855, homemade French fries
— —
Catch of the day
— —

Dessert

Délices du Chef
— —
Tea or Coffee included
— —

Menu à la Carte réduit

Informez-vous sur l'option du menu à la carte réduit
— 514.848.0988 —

Table d'hôte

Starting at
— $25 —

Appetizers

Oysters on ice with mignonette ½ doz.
— 18 —
Soup of the day
— Included —
Appetizer of the day
— Included —
Organic green salad, roasted sunflower and pumpkin seeds, lime vinaigrette
— Included —
Tomatoes, pecan and coriander pesto, São Jorge cheese and arugula
— Included —
Roasted sardine filets with sea salt, onion escabeche, raisin and corn bread croutons
— Included —
Salmon tartare – lemongrass, F olive oil and cucumber
— +8 —
Grilled calamari,roasted squash purée, lemon vinaigrette
— +10 —
Tuna tartare- spicy yellow pepper, tomato and oregano
— +12 —
Crispy octopus on a black-eyed pea hummus and smoked paprika oil
— +16 —

Main course

Daily catch & fresh arrivals from Portugal
— PM —
“Brochette’’ of the day
— 25 —
Hanger steak, “chimichurri” sauce, sautéed grelot potatoes, onions confits
— 25 —
Seafood stew with romano beans, mint and crispy kale
— 25 —
Today’s panseared fish
— 30 —
 7 oz. tartare served with organic green salad or homemade French fries
— Salmon 28 or tuna 35 —
Cod à "Bras" style, with "allumette" potatoes, poached egg and olives
— 35 —
Leek quinotto with vegetables 25
— Grilled octopus 40 - Grilled tuna 42 —
 Piri Piri grilled Cornish hen served with organic green salad and homemade french fries
— 32 —
Seafood rice casserole
— 38 —
Fish and seafood “Bouillabaisse” (+ lobster MP)
— 38 —
Cod, Matane shrimps and spinach Gratin
— 35 —
Braised Angus beef shoulder, mushrooms and F red wine sauce
— 38 —

Oysters & Seafood

Oysters on ice with mignonette
— 18 / 6 oysters —
Oysters Portuguese style, tomato and chouriço sauce, gratiné with São Jorge
— 21 / 6 oysters —
Grilled seafood – lobster tail, scallops, giant shrimp, bourgots, octopus and shrimps – with butter sauce, paprika, lemon and herbs (for 2)
— 68 —

Appetizers

Organic green salad, roasted sunflower and pumpkin seeds, lime vinaigrette
— 10 —
Roasted sardine filets with sea salt, onion escabeche, raisin and corn bread crouton
— 12 —
Grilled calamari, roasted squash purée, shallot and red wine vinaigrette, squid ink crumble
— 18 —
Yellowfin tuna tartare - slightly spicy yellow pepper, tomato, edamame, kaffir lime
— 19 —
Crispy octopus on a black-eyed pea hummus and smoked paprika oil
— 21 —
Pata negra ham, wild mushrooms from Val-D'Or and poached organic egg
— 22 —

Ferreira's exclusivity

Daily catch & fresh arrivals from Portugal
— MP —
Porcini crusted roasted black cod, potato purée, sauteed mushrooms, Port wine sauce
— 55 —
Giant wild shrimp from Mozambique
— MP —
Wild Carabineiros from the Algarve
— MP —

Fish and seafood

Fish and seafood “Bouillabaisse” (+ lobster MP)
— 39 —
Seafood rice Casserole (+ lobster MP)
— 40 —
Carolino rice with carabineros, fava beans and homemade chorizo
— 45 —

Ferreira’s Meats

“Churrasco” style natural grain fed Cornish Hen, organic green salad and homemade French fries
— 30 —
Mushroom and duck confit leg risotto, Port sauce
— 36 —
7 oz Angus filet mignon, homemade French Fries
— 43 —
16 oz Angus rib eye quality 1855, homemade French fries
— 49 —
23 oz Angus prime rib aged 60 days (for 2 people)
— 120 —
42 oz Angus beef AAA Tomahawk steak (for 2-3 people)
— 135 —

Vegetarian

Seasonal vegetable risotto
— 26 —

Sobremesa

Crème brulee with Gorreana black tea from the Azores, banana, honey
— 12 —
Traditional vanilla tarts, caramel sauce, rice milk ice cream
— 11 —
Organic Madagascar chocolate and F Olive Oil mousse sea buckthorn ice cream
— 15 —
Fresh berries
— 15 —
Port wine pudding, red berries, blueberry sorbet
— 12 —

Tasting

Portuguese tasting dessert (for two)
— 24 —

Cheese

Cheese platter from Portugal & Quebec
— 14 —

Available monday to saturday after 10 pm (NOT AVAILABLE DURING GRAND PRIX)

Choose one appetizer and 1 main course
— $30 —

Appetizers

Organic green salad, fried onions, roasted sunflower and pumpkin seeds, lime vinaigrette
— included —
Tomatoes, pecan and coriander pesto, São Jorge cheese and arugula
— included —
Roasted sardine filets with sea salt and vegetable escabeche
— included —
Salted cod cakes, smoked eggplant hummus, sprouts
— included —
Grilled homemade chouriço on a black-eyed peas purée
— included —

Main Course

Seasonal vegetable risotto
— included —
Grilled organic salmon served with our side dish of the day
— included —
Fish and seafood “Bouillabaisse” (+ lobster MP)
— included —
7 oz grilled Angus hanger steak served with homemade French fries
— included —
“Churrasco” style natural grain fed Cornish Hen, organic green salad and homemade French fries
— included —
chef
JOÃO DIAS