Le Baluchon, A fabulous experience since 1990
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1 Le Baluchon, A fabulous experience since 1990 Firmly rooted in an agricultural and forestry milieu, Le Baluchon offers its guests the opportunity to enjoy a genuine rural- and eco-tourism experience. We are proud of our local roots and self-identify by the very special contact with nature which we offer our visitors. Our experiential accomodation, fine dining, spas, outdoor and cultural activities, as well as those based on local traditional rural life, all promote a sense of a different way of life and healing in an outstanding rural and lakeside setting. Our goal is to surprise our guests. To achieve this end, we try to create environments that promote a sense of peace, inspiration and evocation in harmony with our natural surroundings. We also try to offer experiences enjoyed through a wide variety of sophisticated and authentic discoveries. We are eager to stand out by extending to our visitors a warm and personal welcome. Our team of cooks and waiters work closely together to ensure that you enjoy an unforgettable finedining experience enhanced by the richness of our terroir and by the know-how of our local suppliers.
2 GASTRONOMIC MENU Three-course table d hôte $49 Including your choice of soup or vegetables, a main course and a dessert or Four-course table d hôte $59 Including your choice of soup or vegetables, a cold or hot appetizer, a main course and a dessert Treat yourself by replacing the 4-course table d hôte by our seven-course gourmet menu for $20 extra Soups and fresh vegetables Sweet potato velouté soup Smoked paprika, braised deer and aragula $8 Cream of beetroot and kale Pickled beets, sunflower seeds and kalé $8 Vegetable platter Spinach, aragula, squash, pumpkin, honey fungus and cider vinegar $8 Mystery soup Chosen by the chef The price may vary. An additional charge may be added to the price of the table d hôte Cold starters Poultry rillette Guinea fowl, pickled vegetables, sweet potatoes and carrots $12 Scallop carpaccio Artichokes, clementines, calamansi and basil $20 An additional charge of $5 will be added to the price of the table d hôte. Cheese platter Kenogami, Rassembleu and Gré des champs, apple butter, nuts and biscotti $18 An additional charge of $3 will be added to the price of the table d hôte.
3 Hot starters Nagano pork belly Spaghetti squash, Zacharie Cloutier cheese, lardoons and pickled onions $13 Cod and crab brandade Variation of Jerusalem artichokes, cashews, parsley and lemon $12 Warm goat cheese and smoked duck Joyeux Fromagers Tomme, smoked duck, red fruit chutney and pistachios $14 Wild boar black pudding Celeriac, apples, cardamom and lardoon remoulade $12 Mystery appetizer Chosen by the chef The price may vary. An additional charge may be added to the price of the table d hôte Trous normands palate cleansers Calvados Pays d Auge Boulard $3,50 $ (1 oz) Calvados X.O. Pays d Auge Boulard $5,50 $ (1 oz) Main dishes Duck croustade Crumble with spices, apples, sweet potatoes and meat juices with offal $30 Our own cassoulet Lamb, merguez, beans, squash, tomato compote and polenta $35 Red deer Red cabbage, blackcurrants, redcurrants, fondant potatoes, mushrooms and full-bodied sauce with moutarde violette $40
4 Rabbit Stuffed loin of rabbit, dates, aragula, gnocchi and Bleu d Élizabeth sauce $38 AAA beef strip loin Shiitake, potato pancake, parsnip, cipollini onions and sauce with port $38 Giant shrimp Squid, peas, chorizo, salsify, roasted tomatoes and creamy lemon sauce $50 An additional charge of $8 will be added to the price of the table d hôte. Saint-Alexis-des-Monts trout Celeriac, pearl barley, herbs, glasswort and white wine sauce with thyme $30 Vegetarian dish Lentils, quinoa, homemade tofu, squash and sunflower seeds $28 Mystery main dish Chosen by the chef The price may vary. An additional charge may be added to the price of the table d hôte Optional extras U10 scallops $5 each U15 shrimp $5 each Wild boar black pudding $4 Serving of cheese (30 gr) $6 Mushroom pan fry $7 Market-fresh vegetables $7
5 FINE-DINING MENU Seven-course table d hôte $85 Treat yourself by replacing the four-course table d hôte by our seven-course gourmet menu for $20 extra We suggest that all guests at the table order from this menu in order to enjoy an unforgettable gourmet experience. Menu available up to 8 p.m. Our sommelier will suggest an appropriate food and wine pairing for just $30 Cream of squash soup Kale and smoked duck Scallop and crab Squah, salsify and tarragon Suggested pairing : I.G.P. Pays d Oc, Domaine Coulon, 2013 (5 oz) Gourmet mushroom tartlet Shiitakes, aragula and sherry Halibut Sculptured shrimp, celeriac and saffron Suggested pairing : A.O.C. Chablis, La Chablissienne, La Sereine, 2011 (3 oz) Lamb Pistachios, honey and Jerusalem artichoke Suggested pairing : A.O.C. Côte de Provence, Domaine Turenne, Cuvée Bastien, 2012 (5 oz) Quebec cheese Apricot, smoked tea and biscotti Suggested pairing : Offley Rei Tawny port (2 oz) Sweet delight from our pastry chef
6 CHILDREN S MENU (5 to 12 years of age) Soup In-season soup Main Dishes Chicken strips Rösti potatoes and in-season vegetables Homemade barbecue sauce Macaroni and cheese Beef chili Sour cream and corn chips Desserts Chocolate delice In-season tartlet Juice or milk $15
Le Baluchon, A fabulous experience since 1990
Le Baluchon, A fabulous experience since 1990 Firmly rooted in an agricultural and forestry milieu, Le Baluchon offers its guests the opportunity to enjoy a genuine rural- and eco-tourism experience. We
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55.00 per person which includes your selection of a starter, a main and a dessert and includes coffee/tea and petit fours. Intermediate Soup 4.95 Sorbet 4.95 Savoury 5.95 Cheese 7.95 (you may have this
More informationMenus The key ingredient to a great event TM. T: /
Menus 2016... Creating a party is something we thrive on at Milsom Catering, and whatever the occasion, we have plenty of great ideas, so do come and talk to us. We really can turn our hand to all kinds
More informationCanapés 2 4. Bowl Food and Sliders 5 6. Buffets 7 8. Barbecues Formal Dining 11 13
Canapés 2 4 Bowl Food and Sliders 5 6 Buffets 7 8 Barbecues 9 10 Formal Dining 11 13 1 A platter of canapés consists of a minimum of 25 pieces of 1 type of canapé. We do not mix canapés on a platter due
More informationTurbot - ( 8 supp.) Pistachio and pine nut crust, cauliflower, pickled cockles, sea vegetables. 2 courses 26.50/ 3 courses 29.50
Set Lunch Menu Celeriac velouté Chestnuts, apple, calvados Lobster ravioli - ( 8 supp.) Crab and tomato bisque, shallot salad, coriander Foie gras parfait Quince, pickled blackberries, granola, toasted
More informationCHRISTMAS DAY MENU 75 PER PERSON
CHRISTMAS DAY MENU 75 PER PERSON Celeriac & Parmesan soup, wild mushrooms (v) London Porter smoked salmon, cucumber jelly, baby basil, pickled cucumber & shallots Chicken & tarragon terrine, pickled mushrooms,
More informationafternoon TEA SELECTION OF FINGER SANDWICHES FRESHLY BAKED SCONES With clotted cream and preserves
afternoon TEA Please book your table for afternoon tea a minimum of 2 hours before you wish to dine to give our chefs time to freshly bake, prepare and serve to you exactly the way we intend to. 15.95
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PRIVATE HIRE CONTENTS The Venue 4 CATERING The Hog 5 The Whole Hog 5 Barbecue Grill 5 Aldwick Finger Buffet 6 Bowl Food 7 2 - Course Buffet 8 Banquet Menu 1 9 Banquet Menu 2 10 Floor Plan & Capacity 11
More informationAPPETIZER RECEPTION CHEESE AND ANTIPASTO PLATTERS CREAMY CORN AND GRUYERE DIP THAI CHICKEN SALAD FARRO AND BEET SALAD GRILLED VEGETABLE BROCHETTE
APPETIZER RECEPTION CHEESE AND ANTIPASTO PLATTERS two cheeses, prosciutto, salami, pickled vegetables, olives, house chutney, spiced nuts, sundried tomato and olive tapenade, creamy roasted red pepper
More informationPRIVATE DINING ROOM MENUS
PRIVATE DINING ROOM MENUS SHARING MENU Feast on our three course sharing menu of British favourites with a twist; an easy going, fuss free service, leaving you to focus on your guests with minimal interruptions.
More informationBanqueting Menu THE GROVE
THE GROVE Banqueting Menu OPTION 1 72 PER PERSON PLEASE SELECT THE SAME STARTER, MAIN COURSE AND DESSERT FOR YOUR ENTIRE PARTY TOGETHER WITH A VEGETARIAN OPTION. STARTERS Cured salmon mi-cuit with dill
More informationFALL & WINTER DINNER MENU SELECTIONS FOR EVENTS
2018-2019 FALL & WINTER DINNER MENU SELECTIONS FOR EVENTS Menus prepared by Executive Chef Jason Bangerter Pinnacle Award s, Chef of the Year 2017 Canada s 100 Best, Farm to Table Chef 2017 Ranked 5 th
More informationTREAT YOURSELF TO A HILTON CHRISTMAS CELEBRATE THE FESTIVE SEASON
TREAT YOURSELF TO A HILTON CHRISTMAS CELEBRATE THE FESTIVE SEASON ENJOY AN UNFORGETTABLE CELEBRATION WITH HILTON It s the most wonderful time of the year, so spend it with the perfect host: Hilton. With
More informationBe Enchanted by the Abbey.
Glenlo Abbey Hotel all inclusive Enchanted Package Be Enchanted by the Abbey. Wedding Menu Tasting Live Music from our Resident Pianist on Arrival Prosecco & Canapé Reception for all Guests on Arrival
More informationThe Don Restaurant, Bistro and Bar. Christmas Menus. The Don Restaurant, Bistro and Bar. St Swithins Lane, City of London EC4N 8AD T:
Christmas Menus APERITIFS MENU Champagne Laurent-Perrier : The glass 10.50 The bottle 52.00 Kir Royal 12.00 Gin : Bombay Sapphire 9.00 Tanqueray 10 11.00 Vodka : Tovarich 9.00 Belvedere 10.00 Beer : Meantime
More informationUnparalleled Elegance, Unforgettable Indulgence. Banqueting Menu
Unparalleled Elegance, Unforgettable Indulgence Banqueting Menu Pg. 2 The Merchant Hotel / Banquets " There is no love sincerer than the love of food " George Bernard Shaw Unparalleled Elegance, Unforgettable
More informationPassed Canapés (cocktail hour)
Passed Canapés (cocktail hour) Lamb Popsicles ~ Marinated Lamb in Fenugreek, Whipped Yoghurt, Mint Meatballs ~ Filet Mignon, Orange, Parmesan, Sage Fresh Fruit Skewers Tostadas ~ avocado mousse, tomato,
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