l Labelle Street, Mont-Tremblant, QC, J8E 1T1

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2 Congratulations Dear future newlyweds, First we would like to wish you many years of happiness and joy. It is a real pleasure to forward this information in order to help you organized your wedding reception. Le Grand Lodge Mont-Tremblant assures you a personalized service to guide you in your preparations and to make this day the most memorable. Several benefits are offered to you: Complimentary nuptial suite for the night of your wedding (minimum 50 guests) Strawberries with chocolate and a bottle of sparkling wine Special room rates for your guests. We wish to invite you to come and visit our reception rooms and facilities. We offer an unforgettable décor, exquisite dining by our award-winning Chef, a warm and refined ambiance accompanied by a professional and efficient team. We look forward to meet or talk with you to discuss what will be one of the most memorable times in your lives! Sales & Banquet Department Le Grand Lodge Mont-Tremblant 2

3 Informations All our packages included : The reception hall The parking A cocktail and 4 appetizers per person (Chef s choice) A toast with a glass of sparkling wine per person House wine red and white (1/2 bottle per person) Coffee, tea and herbal tea The chair covers and white long tablecloth Menus : If you have any questions regarding the menu selection, please let us know and we will be more than happy to assist you. Bar service : Open bar (per consumption) Cash bar (minimum sales of $ before service and taxes) Ceremony : There are set up fees of $ for a ceremony celebrated inside or outside the Hotel (white folding chairs included, up to 100, $2.50 per additional guest). Deposits and payment : We require tree (3) payment segments. $ non refundable for all reservation of the wedding date 2 nd deposit of 50% of the total estimated balance, 1 month prior to your event. Final payment to be paid the day of your event (pre-authorization the day before). Terms and conditions : In case of a cancellation, your deposit is non-refundable All changes need to be communicated 1 month before the vent in regards, to the number of guest, the décor and room set ups. All the prices are per person and subject to service (15%) and applicable taxes. Subject to change without prior notice. Person in charge of the wedding : She will advise you and make you discover the assets of our magnificent hotel. Mrs. Danièle Bouchard Sales & Marketing Director extension 854 d.bouchard@legrandlodge.com 3

4 Packages CLASSIC COUNTRY STYLE FIRST SERVICE 1 st service and 2 sd service SECOND SERVICE Make (3) selection in the choices available in the 3 rd service THIRD SERVICE 4 th service $104/per person (plus service and taxes) FIRST SERVICE 1 st service SECOND SERVICE 2 sd service THIRD SERVICE Make (3) selection in the choices available in the 3 rd service FOURTH SERVICE 4 th service $109/per person (plus service and taxes) STYLISH FIRST SERVICE 1 st service and 2 sd service SECOND SERVICE Make (3) selection in the choices available in the 3 rd service THIRD SERVICE 4 th service EVENING BUFFET Late Snack $123/per person (plus service and taxes) 4 DISTINGUISH FIRST SERVICE 1 st service SECOND SERVICE 2 sd service THIRD SERVICE Make (3) selection in the choices available in the 3 rd service FOURTH SERVICE 4 th service EVENING BUFFET Late Snack $128/per person (plus service and taxes)

5 Grand Lodge Appetizers 4 appetizers per person Chef s choice Cold -Beef Tartar with Sriracha -Fresh Salmon Tartar with Tobiko and Asian sauce -Soft Crusted Maple Smoked Salmon -Wood Charcoal Tuna Tataki with Wakamé -Pesto Bocconcini and Sun Dried Tomato Brochette -Foie Gras Terrine and Ground Cherry Jam -Goat Cheese Crouton and Yellow beets with Caramelized Pecan -Tomato and Basil Bruschettas Hot -Roasted Scallop with Bacon, Sambal Mayonnaise -Assorted Mini Quiches -Heart of Palm Stuffed with Goat Cheese Coated with Panko. -Assortment of Stuffed Philo Pastries -Marinated Filet of Pork, Beer and Prosciutto with Mustard and Maple Emulsion -Shredded Duck Confit Flavored with Coriander (Crispy Dumpling) and Spicy Peanut Sauce -Shrimp Tempura and Spicy Mayo Each selection needs to be the same for the entire group Choices for the First Service Soup -Cream of Yukon Gold and Regianno -Cream of Cauliflower with old Cheddar and Chorizo -French Onion Soup -Cream of Onion and Xeres Caramel -Cream of Wild Mushroom Perfumed with Rosemary -Cream of Butternut Squash and Coconut Milk -Cream of Spinach and Celeriac with Curry -Cream of Carrot, Coriander and Sweet Potatoes -Minestrone with Basil and Olive Oil Fougasse -Cream of Red Bell Pepper and Ginger 5

6 Choices for the Second Service Warm and cold starter -Fresh Spring Mix and Sun-Dried Cranberry, Balsamic Dressing -Cesar Salad, Smoked Bacon, Buttered Croutons and Parmesan Shavings -Baby Spinach Salad, Sultana Raisins and Almond, Maple and Soya Dressing -Spring Mix, Apple Juliennes, Caramelized Pecan, Dijon and Maple Dressing -Italian Tomatoes, Buffala Cheese and Fresh Basil with Old Balsamic Vinegar -Yellow Beet and Asparagus Salad Dressed with Truffle Oil, Coriander and Rosemary Scallops -Marinated Tuna Tataki and Grilled Sesame Wakamé -New Style Shrimp Cocktail, Coriander and Pineapple Salsa -Smoked Duck Breast on a bed of Kale salad and Roasted Pine Nuts, Raspberry Dressing -Thin Crusted Wild Mushroom Tart with Goat Cheese Melt Choices for the Third Service Main course -Chicken Supreme Stuffed with Sundried Tomatoes Sweet Pepper Sauce -Chicken Supreme Stuffed with Foie Gras Apple Cider Sauce -Roasted Chicken Breast, Coffee Creamy Sauce -Grilled Beef Filet, Shallot and Shira Gravy -Grilled Beef Top Sirloin, Roasted Garlic and Pepper Sauce -Rack of Lamb with Wild Mushroom Duxelle, Ceps Sauce -Roasted Loin of Wild Boar with Candied Pears -Brome Lake Duck Confit with Chicoutai Fig Sauce -Nagano Rib of Pork, Foie Gras and Shiitake Mushroom Sauce -Pork Filet, Perfumed with Tahiti Vanilla -Grilled Veal Filet, Honey Tarragon and Dijon Sauce -Québec Veal Medallion, Feildberry Sauce -Atlantic Salmon in a Peach Butter Sauce -Breaded Salmon Filet, Citrus and Fried Capers -Jumbo Shrimp, Coriander and Pineapple Pesto -Panned Seared Swordfish, Honey Balsamic and Sherry sauce -Gourmet Salad with Pine Nuts, Outaouais Goat Cheese and Prosciutto Vegetarian -Five Vegetables Philo with Goat Cheese Latté and Sundried Tomatoes -Asparagus, Wild Mushroom and Leek Risotto -Cheese Manicotti Italian and Basil Sauce -Buffalo Cheese Tortellini, Olive Oil Vegetable Julienne 6

7 Vegan -Spaghetti Squash, Cherry Tomatoes, Kamala, Basil and Pine nuts Additional choice with an extra $10.00 per person -Beef and Shrimp Duo, Perfumed With Madagascar and Candied Garlic -U-10 Scallops on a Bed of Leek and Asparagus, Sauterne Sauce -Roasted Loin of Black Cod with Orange and Chardonnay Sauce Choices for the Fourth Service Dessert -Chocolate and Raspberry Dome -Maple Crème Brulée -Grand Marnier Crème Brulée -Three Chocolate Baluchon -Salted Caramel Mousse Cake -Classic Cheese Cake, Wild Berry Coulis -Fruit Sorbet 7

8 Sweet Table Replace your dessert with a Sweet Table with an extra $4.00 per person (minimum 3 dozen per variety) -Macaroon -Mini Cup Cakes (Chocolate, Vanilla, Red Velvet) -Biscuits -Petit Fours -Chocolate Mousse in Mini Jars -Mini Crème Brulée -Brownies -Maple Fudge Squares -Fine Chocolate (Royal Ganache, Passion Fruit, Salted Caramel and Gianduja Pistachio) -The Treats (Chocolate Éclair, Caramel Tarts, Chocolate Cream Puff and Paris Brest) Late Snack Included in the Stylish and Distinguish packages or $20.00 per person -Smoke Meat and Poutine Station -Sandwiches (2 varieties) and Fine Cheese (3 varieties) -Plat of Sandwiches (2 varieties) and Cascade of Fruits with Sauce -Pizza (2 varieties) and Poutine Station 8

9 For more inspiration visit our Wedding section on Pinterest 9

10 Adress Book Decoration : Déco Événement Productions Martial Hébert Photographer : Le Photo Shoppe Catherine Dumontet Celebrant : Michel Boulanger Florist : Fleuriste St-Jovite Bridal Gowns : Anne Jean Michel DJ service and lighting : Multi Disco Son Entertainment : Productions Martial Hébert 10