Happening Gourmand 2013 Lunch Menus Only $15

Above: a generously sized entree of baked brie in puff pastry served with pear sauce and topped with mache lettuce, as featured on Old Montreal restaurant Modavie's three-course $15 table d'hôte lunch menu during Le Happening Gourmand, running now through February 3, 2013. Main courses that come along with the above entree include beef bavette in a port mushroom sauce. Photo © Evelyn Reid

Above: salmon rillette spread made with cream cheese, sun-dried tomatoes and hot paprika served on lightly toasted kamut bread (left) and a side of salmon rillette on its own topped with confit tomatoes and complemented by a side of edible pansies. The rillette on its own is what you'd expect, standard fare elevated by the confit tomatoes and a squeeze of fresh lime juice. Meanwhile, the spread was divine as it went down with a gentle burn courtesy of the paprika. This dish is one of Verses' main courses as featured on its $15, three-course Happening Gourmand lunch table d'hôte. Photo © Evelyn Reid

Above: braised beer parmentier with a crispy croquette exterior served with caramelized cocktail onions, watercress and carrot, one of Verses' main courses as featured on its $15, three-course Happening Gourmand table d'hôte lunch menu. My only gripe is I wish I had more onions on my plate in order to pair one with every bite. Consider asking for a few extra onions if you order this main as they make the difference between this dish being okay and delightful. Nonetheless, for the price, this is a STEAL. Photo © Evelyn Reid

Above: outrageously perfect mini-pastries made from scratch, as concocted by Verses house pastry chef Jill Saltzman. Lemon and limoncella cream on a bed of almond cake (left), chocolate cream with bergamot cream served atop an edible plaquette (front right), and a slightly spicy chocolate cream cake with chocolate fondant (far right). They're served as the final course of Verses' $15 lunch menu as featured during Le Happening Gourmand running now through February 3, 2013. Photo © Evelyn Reid