At our hot stone cooking restaurant, we invite you to come and try a 10 oz. cut of beef tenderloin, jumbo scallops, lamb loin, and more cooked on a hot stone. The view of Lac Dupuis and the mouth-watering menu are sure to satisfy. All cooking is oil-free.

Business hours

Sunday to Thursday evening meal: 5:30 pm to 9:30 pm
Friday & Saturday evening meal: 5:30 pm to 10 pm

* Reservation required for all restaurants. If you do not book, we can not guarantee the availability of our three restaurants as well as your desired meal time.

Book at ROK



Potage of the day


Beet carpaccio, spiced cream, crusty grain bread, beet sprouts


Celeriac remoulade with garlic sea snail and green apple


Endive salad, Ermite blue cheese, radish, black walnut, red wine vinaigrette


Creamed spinach, smoked salmon, salmon roe, lemon herb salad


Crab cake, wasabi tobiko mayonnaise, crunchy vegetable salad with rice vinegar, sesame


Wild Argentine shrimp, horseradish, Bourbon cocktail sauce


Small lettuce, Caesar vinaigrette, smoked duck, marinated mushroom


[ On your ROK ] Turf

Sauces (choose one): lemon and herb velouté, mustard or red wine sauce. All of our dishes are served with stuffed potatoes with melted Pacific Rock cheese & seasonal vegetables served with balsam fir salt

Beef sirloin Wagyu (Snake River Farms) 7 oz.

(+50 with package)

Rack of lamb with rub


Beef Manhattan aged 60 days 7 oz.


Medallion of elk7 oz.


AAA Angus Beef Tenderloin 7 oz.

(+10 with package)

AAA Angus Beef Tenderloin 9 oz.

(+19 with package)

Ostrich filet mignon 7 oz.

(+4 with package)

[ On your ROK ] Surf

Giant tiger shrimps


Giant scallops

(+10 with package)

Ecofriendly albacore tuna


Giant scallops and shrimps combo

(+10 with package)

Your Surf & Turf ROK

Filet mignon (7 oz.) and Giant Shrimps

(+26 with package)

Create your own duo or trio by enhancing your main dish with...

Giant Shrimps


Halloumi Cheese


Crunchy Salad


Lamb Chops


Lobster Tail



Choice of dessert from pastry chef


Quebec cheese plater


Vegetarian menu

The vegetarian menu is now available at our three restaurants! In the evening only.

Vegetarian menu

First Course

Soup of the moment with or without lactose


Iceberg salad, light dressing, parsnip chips, green oil and pumpkin seeds


Velouté of melon, cucumber, fennel, compressed melon, crushed sunflower, basil


Second Course

Summer salad, garden sprouts, buckwheat, grilled peach, apricot, waffle potato


Creamy burrata, Quebec tomatoe medley, mustard leaves, blackcurrant and bagel chips


Warm smoked artichoke spread, pickled vegetables, pacific rock and naan bread


Third Course

Orecchiette, semi-dried tomatoes, arugula and nut pesto


Maïtake, fried mushrooms, fermented shiitake cream, herb oil


Homemade parmesan gnocchi, semi-dried tomatoes, kalamata olives, basil and red onions


Last Course

Pastry chef’s inspiration