PLAN YOUR EVENT AT HÔTEL LE CHANTECLER

Transcription

1 PLAN YOUR EVENT AT HÔTEL LE CHANTECLER Restaurant Nämos 1474 chemin Chantecler, Sainte-Adèle (Québec) J8B 1A2 Tél p. 606 Fax : (450)

2 LET US TAKE CARE OF YOU, AND YOUR STAY... Hôtel Le Chantecler is a unique environment for your corporate meetings and events. Whether you re planning a meeting, cocktail party or dinner, we ll meet all your event needs and much, much more. Here, in peaceful surroundings in the heart of nature, our guests have access to all services and conveniences that a convention centre can provide. Try one of our functional meeting rooms for size, or see just how welcoming our comfortably appointed banquet hall can be. We have a team dedicated to organize your event, at your service at all times, to help you plan out every last detail of your meeting, banquet or wedding meeting and banquet rooms with capacities of up to 600 people - Flexible meeting room setup - Menus custom-prepared by our executive chef - Complete coordination service - Wi-Fi and high speed Internet service throughout the hotel - Comprehensive audio-visual services

3 BREAKFAST CONTINENTAL BREAKFAST 8 Selection of fruit juices Bread basket: Assorted mini viennoiseries (2/pers.), toast, jam, honey and butter Served in private room * $10 per person *Minimum of 15 people Less than 15 people (served by the plate) BUFFET BREAKFAST 13 Selection of mini viennoiseries Selection of fruit juices, oranges and apples Cut fresh fruit Assorted yogurts Scrambled eggs, sausages, bacon and beans Fried potatoes White and brown bread Cereal Jam, honey and butter Served in private room * $15 per person *Minimum of 25 people. Less than 25 people (served by the plate) AND THE EXTRAS In private rooms only Crepes and pancakes: Cheddar cheese and maple ham Cretons Mineral water 500ml Mimosa 1/pers 2/pers 1/pers 2.75/pers 7/pers

4 COFFEE BREAKS SWEET BREAKS 6 Homemade cookies Orange juice SAVOURY BREAKS 6 Chips and pretzels Orange juice À LA CARTE Viennoiserie Yogurt Yogurt 0% Apple juice Cut fresh fruit Fruit smoothies Vegetables and dip platter (10 pers) Soft drinks, juice (355ml) Spring water (500 ml) Coffee one gallon (30 cups) Less than 30 cups 1.75/each 1.75/each 2/each 7/litre (pitcher) 4.50/pers 3.50/each 12/each 2.75/each 2.75/each 49/gallon 2.75/each AND MORE CHOICE OF TRIANGLE SANDWICHES: 11.50/dozen Choice of chicken, ham or egg CHOICE OF DELUXE SANDWICHES: 19.50/dozen Ciabatta with prosciutto & Brie Focaccia with chopped chicken, pesto and arugula baguette with ham, butter & Swiss cheese SLICED PIZZA tomatoes, mushrooms and cheese 16/8 slices MINI PASTRIES 35/dozen MINI MACAROONS 30/dozen MINI PARFAITS OUR GOURMET STATIONS THE AFFINEUR Platter of local cheeses Artisan bread Assorted fruit and nuts *Minimum of 25 people 12/pers FAST FOOD Mini burger Mini poutine Mini Hot dog Fries Add a smoked meat sandwich for 15/pers 3 /pers

5 SPECIAL BUSINESS LUNCH BUFFET LE RAPIDO 15 Soup of the day Two composed salads inspired by the market Selection of two sandwiches: Chicken, ham or egg triangle sandwiches Ham and cheese, or tuna wrap Crème brulée Fruit salad Chocolate mousse *Minimum of 25 people LE PRESTO 17 Soup of the day Two composed salads inspired by the market Selection of two sandwiches: Chicken, pesto and bocconcini wrap Prosciutto cotto, brie and arugula on ciabatta Country-style bread, maple ham, Cantonnier cheese and old-fashioned mustard Crème brulée Fruit salad Chocolate mousse *Minimum de 25 personnes LUNCHBOX 13 One wrap with choice of chicken, ham or tuna One piece of cheddar cheese One fresh fruit One drinkable yogurt One bag of potato chips One bottle of water

6 SPECIAL LUNCH BUFFET in the dining room 20 Soup (market inspiration) APPETIZERS Tomatoes and bocconcini with pesto Beet, walnut and fresh goat cheese salad Asian salad with baby spinach and bean sprouts Nämos Caesar salad MAIN COURSES Fresh spinach and ricotta ravioli with our own pesto Salmon steak with virgin olive oil Chicken breast with mushrooms Homemade pureed potatoes and market vegetables Bread and butter DESSERTS Crème brulée Chocolate mousse Fruit salad * Minimum of 25 people If there are less than 25 people, we offer you a fixed-choice three-course menu specially designed for you by our chef. Served in private room: additional $4/pers

7 CANAPÉS REGULAR HOT SELECTION 28/ DOZEN Snow crab croquettes with coriander aioli Cocktail sausages in puff pastry Oka cheese, apple and honey pastels Asian beef satay GOURMET HOT SELECTION 35/ DOZEN Popcorn chicken with spicy mayonnaise Tempura shrimp with Thai sauce Provencal stuffed mussels Basil mini basket, snails with oyster mushroom cream DELUXE SELECTION 45/ DOZEN REGULAR COLD SELECTION 28/ DOZEN Liver pâté mousseline with cognac on croutons Mandarin and honey-glazed ham duo on toast Smoked salmon, cream cheese and capers on rye Parisian salami cornets stuffed with herbs GOURMET COLD SELECTION 35/ DOZEN Five-peppercorn goat cheese and sundried tomatoes on skewers Smoked salmon tartare Smorgasbord of savoury tarts (Roquefort, tomatoes, red pepper) Bruschetta on rosemary focaccia Mini burger Sushi & maki Tempura shrimps* Mini lobster rolls Hot meal* ** MAXIMUM OF 5 VARIETIES PER PACKAGE

8 BARS AND COCKTAILS Cocktails open one hour (before meal) 18 Premium cocktails open one hour (before meal) 24 Half-bottle sparkling water (during meal) 4 Bar à la carte basic spirits coupon at 7 Bar à la carte premium spirits coupon at 8 Bar open three hours contribution of $2/drink 25 Premium bar open three hours contribution of $3/drink 35 Rental of the Nämos terrace (tent) summer season 800 BAR À LA CARTE Basic drinks: Selected basic Vodka, Rum, Gin, Scotch and digestifs Red or white house wine Local beers Juice and soft drinks BAR À LA CARTE Premium drinks: Selected premium Vodka, Rum, Gin, Scotch and digestifs Premium red or white house wine Selected local and imported beers Juice and soft drinks BAR OUVERT Alcools de base: For a three-hour period, including: Vodka, Rum, Gin, Scotch and digestifs (basic spirits) Local beers Red or white house wine OPEN BAR Premium drinks: For a three-hour period, including: Deluxe Vodka, Rum, Gin, Scotch and digestifs Local and imported beers Wine by the glass from our current list *A minimum of $300 in sales is required to set up a private bar. **This does not include the wine with the meal. ASSORTED ALCOHOLIC PUNCHES (Price per person for a maximum of one hour) 5 House Sangria (red wine, orange juice, soda) 6 Fresh punch (Rum, pineapple juice orange juice, lemonade) 7 Sungarita (Tequila, beer, lemonade)

9 SELECTED WINES À LA CARTE WHITE FRANCE Sauvignon Blanc, Les Jamelles, Languedoc 36 Chardonnay, Fun Réserve, Georges Duboeuf 42 Riesling Cuvée Jupiter, Pfaff, Alsace 49 ITALY Melini Orvieto Classico, Ombrie 35 Pinot Grigio, Folonari, Veneto 42 AMERICAS Sauvignon Blanc, Astica, Argentina 30 Chardonnay, Trapiche, Argentina 34 Fumé Blanc, Errazuriz, Chile 39 NEW ZEALAND Sauvignon Blanc, Villa Maria Estate 48 RED FRANCE Brouilly, Georges Duboeuf, Beaujolais 47 Croix Saint-Martin, Bordeaux 39 Château du Grand Caumont, Rigal, Corbière 36 Pinot Noir, Les Jamelles, Languedoc 39 Belleruche, M.Chapoutier, Côte-Du-Rhône 47 ITALY Folonari Valpolicella, Veneto 42 Ripasso, Bolla, Veneto 50 Nipozzano Riserva Chianti, Frescobaldi 55 AMERICAS Merlot, Malbec, Astica, Argentina 30 Cabernet-Sauvignon, Trapiche, Argentina 34 Ménage à Trois, Midnight, Folie à deux 48 Syrah Max Reserva Errazuriz, Chile 49 Cab-Sauv THE SHOW, California 47 OTHER COUNTRIES Pagos de Cirus, Spain 46 Clancy s, Peter Lehmann, Australia 47 CHAMPAGNES FRANCE Taittinger Brut Réserve 115 Taittinger Nocture Rosé 145 Moet et Chandon 150 Mumm Cordon rouge 120 Veuve Cliquot, Chard-Pinot noir 170 Laurent Perrier cuvée, Brut Rosé 200 SPARKLING WINE FRANCE Villa Conchi Brut Election 33 ITALY Mumm Napa Rosé, United States 75

10 EVENING MENU HOT BUFFET MENU 35 SOUPS Onion soup with Dieux du Ciel beer, croutons and cheddar Soup of the day APPETIZERS Charcuterie board Smoked fish platter with condiments Endive, nut and Benedictine blue cheese salad Green lentil salad with shallots Poached shrimp and three sauces: cocktail, chipotle and aioli Spinach salad with toasted pine nuts MAIN COURSES Cassoulet of duck confit, sausages and bacon Braised beef cheeks with chanterelles Estouffade of boar with wild berries Butter-crusted freshwater walleye Mussels with cream and anise Fresh strascinati with braised beef, portobello mushrooms and parmesan Spinach and cheese rotolos Winter vegetable stir fry with juice Pureed potatoes with cheddar and bacon Forest stir fry: caramelized mushrooms, onions and lardoons PLATTER OF LOCAL AND IMPORTED CHEESES 3 cheeses selected to perfection by our master affineur DESSERTS Old-fashioned pouding chômeur Crepe with maple butter Chocolate brownie, tiramisu, cheesecake and raspberry parfait Fresh seasonal fruit and chocolate coulis Homemade chocolate cake HALF-BOTTLE OF RED OR WHITE HOUSE WINE 15 FLAT OR CARBONATED WATER 6 ** Minimum of 50 people

11 THREE-COURSES MENU 29 1 ST COURSE* Arugula salad with parmesan curls and prosciutto chips Chef s salad, charcuterie, condiments and croutons Cream of celery with cumin and fresh chives 2 ND COURSE* Chicken breast with mushrooms, pureed potatoes, market vegetables Seven-ounce AAA beef sirloin, pureed potatoes Monte-Carlo, market vegetables Grilled salmon with sauce vierge and rice with dried fruits and almonds, market vegetables Vegetarian options (to be ordered in advance): Spinach and goat cheese rotolos, squash mousseline, arugula Vegetable lasagne with fresh cheese 3 RD COURSE* Molten chocolate cake Crème brûlée Minimum of 20 people * Fixed choice Additional $5 per person for a second main course choice HALF-BOTTLE OF RED OR WHITE HOUSE WINE 15 FLAT OR SPARKLING MINERAL WATER 6

12 THREE-COURSE GOURMET MENU 35 1 ST COURSE* Baby spinach, roasted pecans, Granny Smith and pistachio vinaigrette Asparagus, prosciutto, parmesan and hollandaise sauce with basil Nämos salad: cucumbers, tomatoes, red onions, peppers, black olives, oregano and olive oil Cream of cauliflower with vanilla and crispy chorizo lardoons 2 ND COURSE* Tagliatelle, braised beef, oyster mushrooms, arugula and feta with herbs Striped bass, parsnip mousseline, crunchy vegetables, red pepper emulsion Six-ounce AAA Angus filet mignon, pureed potatoes with bacon and onion confit, wild mushrooms with marchand de vin sauce Vegetarian options (to be ordered in advance): Spinach and goat cheese rotolos, squash mousseline, arugula Vegetable lasagne with fresh cheese 3 RD COURSE* Molten chocolate cake Crème brûlée Minimum of 20 people * Fixed choice Additional $5 per person for a second main course choice HALF-BOTTLE OF RED OR WHITE HOUSE WINE 15 FLAT OR SPARKLING MINERAL WATER 6

13 FOUR-COURSE MENU 39 1 ST COURSE* Salmon tartare with condiments and green onions, arugula and lime vinaigrette Baby spinach, roasted pecans, Granny Smith and pistachio vinaigrette Asperges, Proscuitto, parmesan et sauce hollandaise au basilic 2 ND COURSE* Cream of cauliflower with vanilla and crispy chorizo lardoons 3 RD COURSE* Tagliatelle, braised beef, oyster mushrooms, arugula and feta with herbs Roasted chicken breast, pureed potatoes with Italian parsley, multi-coloured carrots and mushroom sauce Grilled salmon steak, tapenade, grilled vegetables and mushrooms, candied tomatoes and basil Seven-ounce AAA Angus beef sirloin, pureed potatoes with goat cheese, asparagus and peppercorn sauce Vegetarian options (to be ordered in advance): Spinach and goat cheese rotolos, squash mousseline, arugula Vegetable lasagne with fresh cheese 4 TH COURSE* Crème brûlée with Madagascar vanilla Molten chocolate cake, vanilla cream HALF-BOTTLE OF RED OR WHITE HOUSE WINE 15 FLAT OR SPARKLING MINERAL WATER 6

14 FOUR-COURSE GOURMET MENU 46 1 ST COURSE* Nämos salad: cucumbers, tomatoes, red onions, peppers, black olives, oregano and olive oil Endives, blue cheese, red apple and toasted hazelnuts Foie gras torchon with ice cider, candied pears and port glaze 2 ND COURSE* Cream of cauliflower with vanilla and crispy chorizo lardoons 3 RD COURSE* Veal sirloin, pureed potatoes with roasted garlic, oyster mushrooms, asparagus and three-peppercorn sauce Roasted chicken breast, lemon risotto, grilled green asparagus and cherry tomato salsa Striped bass, parsnip mousseline, crunchy vegetables, red pepper emulsion Six-ounce Angus filet mignon, pureed potatoes with bacon and onion confit, wild mushrooms with marchand de vin sauce Vegetarian options (to be ordered in advance): Spinach and goat cheese rotolos, squash mousseline, arugula Vegetable lasagna with fresh cheese 4 TH COURSE* Crème brûlée with Madagascar vanilla Molten chocolate cake, vanilla cream Coffee and tea Minimum 20 people * Fixed choice Additional $5 per person for a second main course choice HALF-BOTTLE OF RED OR WHITE HOUSE WINE 15 FLAT OR SPARKLING MINERAL WATER 6

15 TOUR MENU TOUR N O ST CHOICE OF COURSE Seasonal cream soup and toasted butter croutons Bouquet of fresh vegetable leaves and maple vinaigrette 2 ND CHOICE OF COURSE AAA Angus marinated beef flank steak, red wine sauce, potato mousseline and seasonal vegetable Grilled chicken breast, cream of wild mushroom soup, potato mousseline and seasonal vegetable Trout fillet, lemon white butter sauce, rice pilaf and seasonal vegetable 3 RD CHOICE OF COURSE Truffled chocolate mousse Fruit salad TOUR N O ST CHOICE OF COURSE Cream of cauliflower and prosciutto chips Tomato carpaccio, bocconcini with pesto and balsamic reduction 2 ND CHOICE OF COURSE Grilled bone-in pork loin, blueberry and maple sauce, scalloped potatoes and seasonal vegetable Roasted duck breast, wild berry sauce, scalloped potatoes and seasonal vegetable Seabream filet cooked unilaterally, hollandaise sauce with basil, rice pilaf and seasonal vegetable 3 RD CHOICE OF COURSE Sugar fudge tart Fruit salad

16 BBQ MENU ON THE GRILL 19 Coleslaw Potato salad Caesar salad *** AAA Angus beef burger Jumbo hot dog Chicken skewers Homemade spicy fries *** Fruit salad Grilled pineapple with fleur de sel caramel FROM THE CHEF 25 Grilled vegetable salad with red pepper pesto Coleslaw Tomato salad with feta and Kalamata olives Cucumber salad *** AAA Angus beef burger with chimichurri on pretzel bun Portuguese-style grilled poultry Grilled Italian fennel sausages Grilled salmon with virgin olive oil and rice with dried fruits and almonds Home-style fries *** Fruit salad Grilled pineapple with fleur de sel caramel Minimum of 40 people

17 CAMPUS MENU HOCKEY CLUB BREAKFAST 13 Assorted yogurt Scrambled eggs Bacon Sausages Fried potatoes Cereal Toast Coffee Tea Juice Jam, honey MENU N O 1 14 Pizza Poutine bar: Fries, sauce, cheese Spaghetti with meat sauce Chicken wings Brownies Fruit cookie MENU N O 2 16 Burger and topping Poutine bar: Fries, sauce, cheese Hot Dog Mac & cheese Chocolate chip cookies Pouding chômeur IN PRIVATE ROOMS ONLY Minimum of 50 people (at specified time)

18 ONE-DAY EVENT WORKSHOP PACKAGE 30 KICK-OFF BREAK Mini viennoiseries Orange juice SWEET BREAK Homemade cookies Orange juice LE RAPIDO BUSINESS LUNCH BUFFET SAVOURY BREAK Chips and pretzels Soft drinks FULL PACKAGE 60 KICK-OFF BREAK Mini pastries Orange SWEET BREAK Homemade cookies Orange juice LE RAPIDO BUSINESS LUNCH BUFFET SAVOURY BREAK Mini viennoiseries Orange juice Dinner: Three-course menu ADDITIONAL $7/PERSON FOR THREE-COURSE GOURMET MENU SERVICE IS INCLUDED IN THE WORKSHOP AND FULL PACKAGE PRICES LISTED ABOVE

19 GOLF PACKAGE GOLF AND BREAKFAST holes at Golf La Vallée de Sainte-Adèle Golf cart included All-you-can-eat American-style breakfast buffet GOLF AND DINNER holes at Golf La Vallée de Sainte-Adèle Golf cart included Bistro lunch on Le Chantecler terrace (choice from the burger, pizza and poutine menu) One regular draft beer (or non-alcoholic drink) FULL GOLF (breakfast and lunch) holes at Golf La Vallée de Sainte-Adèle Golf cart included All-you-can-eat American-style breakfast buffet Bistro lunch on Le Chantecler terrace (choice from the burger, pizza and poutine menu) One regular draft beer (or non-alcoholic drink) GROUP OF 25 AND OVER holes at Golf La Vallée de Sainte-Adèle Golf cart included BBQ buffet on Le Chantecler terrace One regular draft beer (or non-alcoholic drink)