FESTIVE FORMULAS ENTIRE PARTS. Aged grilled beef sirloin from Prince Edward Island, bearnaise sauce 340$

Transcription

1 FESTIVE FORMULAS FESTIVE MENUS: THIS IS OUR SIT-DOWN FORMULA. OUR SERVERS WILL DEPOSIT APPETIZERS, ENTRÉES AND DESSERTS TO THE CENTER OF THE TABLE. YOU ARE FREE TO HELP YOURSELF. SHARING PLATES WILL BE CHANGED BETWEEN EACH SERVICE BY THE DINING ROOM TEAM. THE BEVERAGE ORDERS AND SERVICE THERE WILL BE AT THE TABLE. INDIVIDUAL BILLING IS POSSIBLE. IN THIS CASE, THE ORGANIZER AGREES TO COMPLETE THE LIST OF GUESTS PROVIDED AT 48HRS BEFORE THE EVENT AND THEIR FOOD ALLERGIES. TAXES AND SERVICE ARE NOT INCLUDED IN THE PRICES DISPLAYED. ENTIRE PARTS Milk fed piglet stuffed with seasonal garnishes (8-9 kg) 340$ Gluten and lactose free on request only Aged grilled beef sirloin from Prince Edward Island, bearnaise sauce 340$ Brined beef brisket as a smoked meat (7-8 kg) 250$ Entire pan-seared foie gras, slowly cooked apple with red wine form Coteaux Rougemont 135$ Rabbit stuffed with mushroom and foie gras butter 125$ Brined turkey, stuffed under skin with parsley butter, almond, yogurt and root vegetables 150$ Glazed duck supreme with star anis, Szechuan pepper, duck leg char sui style, 75$ homemade grapefruit wafu sauce (8-10 people ) Tiered cake vanilla, chocolate or praline (minimum of 80 puffs) 3.50$/ puff ** Entire parts can be added to any menu with advance notice at least 10 days **

2 FESTIVE MENU 36$ Jug of the soup of the day Lentil salad, carrot, celery, maple dijonnaise vinaigrette, dried and confit cranberries, croutons, fresh parsley Homemade terrines platters (Examples: Salmon rillettes, niçois pâté, country pork terrine) Pork shoulder brined with apple vinegar, pineapple, sumac, celery-branch, dill, mustard seed Grain chicken with mushrooms, cream sauce and tarragon Roasted root vegetables Homemade fries cooked in duck fat Dessert Pyrex of French toast, clove caramel, fleur de sel Some dishes may be substituted for an additional fee for the requested replacement items. Please mention all food allergies 48hrs before the event, to ensure that we will accommodate the concerned guests.

3 FESTIVE MENU 41$ Root vegetables soup, cheddar crouton Tabouleh salad, apple, date, fig, candied grape, almond, feta cheese, honey, mint, coriander, pine nut Beet salad, clementine, confit squash, walnuts, walnut vinaigrette, dill, daikon Homemade terrines platters (Examples: Salmon rillettes, niçois pâté, country pork terrine) Braised beef shoulder, red wine and cinnamon sauce, candied celery root, buttermilk potato siphon Lamb and sweet potato bread, Brussels sprouts, lime yoghurt Confit salmon with sumac salt, hazelnut praline, small pasta, cranberries, parsley, buttered squash Root vegetables, peanut, gong bao sauce, kale, mint, sprouted bean, nappa cabbage Risotto, mushroom marmalade, blackcurrant, tarragon Desserts 1 choice: Pyrex of French toast, clove caramel, fleur de sel Apple and cranberry crumble, cheese flavoured icing Some dishes may be substituted for an additional fee for the requested replacement items. Please mention all food allergies 48hrs before the event, to ensure that we will accommodate the concerned guests.

4 FESTIVE MENU 46$ Jug of soup - 1 choice: Jug of root vegetables soup, sherry vinegar OR Jug of lentil and mushroom cream Homemade terrines platters and foie gras mousse (Examples : Salmon rillettes, niçois pâté, country pork terrine, beef and parsley) Green bean salad, almond, apple, cucumber, tomato confit, balsamic vinaigrette with truffles Lentil salad, celeriac, candied apple, basil, char-siu style duck Tartare or melted cheeses terrine - 1 choice: Beef tartar: the classic La Fabrique s beef Salmon tartar: Apple, feta, sorrel, jalapenos vinaigrette, confit shallot Quebec s melted cheeses terrine, mustard seed Meat - 2 choices: Braised beef, juice of Quebec's red berry, fried mini king eryngii and salsify Guinea fowl stuffed with foie gras, roasted pear with red wine, tarragon Roasted tender veal, small pasta, confit chestnut Fish - 1 choice: Confit hake "bourride" style, egg yolk, kale, carrot, leek Salmon with dill salt, ricotta gnocchi Garnishes - 3 choices: Quinoa stew, sorrel, grape, pine nut, yellow beetroot, Brussels sprouts, celeriac, almond, celery salad Squash vegetarian lasagna, apple, béchamel, hazelnut, rosemary, celeriac chiffonade, harissa Papillotte of root vegetables, egg mounted with sumac, thyme, garlic confi Desserts 1 Choice: White, black and milk chocolate entremet, feuillantine, sea buckthorn, Paradis frosting French toast, clove caramel, fleur de sel (individual portion) Soft lemon cake, tiramisu cream, cocoa crumble, coffee topping

5 GROUPES/ÉVÉNEMENTS PRIVÉS FESTIVE MENU 56$ Jug of celery root cream, chestnut mousse Oyster on the shell, mignonnette Ferme Élisée foie gras torchon Chef s salad Quinoa salad, apple, tomato confit, green bean, olive, candied salmon Tartare or cheeses terrine - 1 choice: Beef tartar: The classic La Fabrique s beef //Parmesan, cranberry, white truffle oil, tarragon Salmon tartar: Celery root, yoghurt with calvados, apple, daikon // Apple, feta, sorrel, jalapenos vinaigrette, confit shallot Quebec s melted cheeses terrine Meat - 1 choice: Monique's style veal sweetbreads Guinea fowl with foie gras, pear and red wine Meat - 1 choice: Beef chuck, cognac sauce and bacon Slowly cooked lamb shoulder, with lemon and baked rosemary Fish - 1 choice: Swordfish tataki, falafel carrot puree with ginger Confit cod or hake "bourride" style (based on availability) Bobines trout, saffron butter, chickpea, slowly cooked onion Garnishes Buttermilk risotto, fried mushrooms Pan-fried Asian vegetables Potato aligot Fries cooked in duck fat

6 Desserts/Cheeses 1 choice: French toast, caramel à la fleur de sel (individual portion) Homemade yogurt, chestnut Soft chocolate cake, caramelised pear, expresso ganach, confit orange Local cheeses, nuts, grilled bread +2$ (choice: 1 caw or 1 blue or 1 goat or 1 sheep)