We adapt to your desires

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Irene Edwards
5 years ago
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1 FOR EVENING BANQUET

2 We adapt to your desires 3 COURSES Starting from per person or 3 COURSES + Starting from per person or 4 COURSES Starting from per person SOUP MAIN COURSE DESSERT Coffee, tea or herbal tea STARTER MAIN COURSE DESSERT Coffee, tea or herbal tea SOUP STARTER MAIN COURSE DESSERT Coffee, tea or herbal tea OUR SELECTIONS SOUPS STARTERS Tomato Tomatoes, roasted bell peppers and paprika. Served with diced bacon and garden greens Cauliflower Cauliflower and apples. Served with a Granny Smith apple and basil garnish Beet Red beets. Served with cream and Espelette pepper garnish Mushroom Mushrooms and fennel. Served with arugula and pecans Carrot Carrots and cumin. Served with herb oil. Squash Butternut squash. Served with fennel, radish and herb oil garnish COLD Shrimp Matane shrimp, tiger shrimp and caviar cocktail Mackerel Marinated fillet, tomato and garlic confit crouton Bison Seared bison, Tome de brebis cheese, capers, mustard seeds and olive oil Vegetable terrine Poached egg, vegetable broth reduction, served on a crouton Duck Duck ham fine pastry, tomatoes and mozzarina Platter to share (+4.99 ) Cheese or cold cuts or fish and seafood HOT Octopus Paprika grilled octopus, roasted beets, chorizo and herb oil Duck Duck kidney confit, mushrooms, almonds, balsamic reduction, served on butter crouton Arancini Giant arancinis stuffed with «Le Pieux de Charlevoix» dry sausage and Le Cendré cheese Cheese fondue Migneron de Charlevoix fondue, tomato salad, arugula and fennel Basque black pudding Pulled duck, smoked apple puree and roasted Brussels sprouts

3 MAIN DISHES 1 choice for the group. Add 4.99/person to get two choices. 3 COURSES 3 COURSES + 4 COURSES Sea trout Sea trout fillet. Served with curried yellow beet puree, green beans, asparagus and preserved lemon butter Fish and seafood chowder Cod, mussels, shrimp, clams, potatoes and diced bacon Chicken ballottine Organic chicken and prosciutto ballottine with cheese sauce. Served with aligot, chorizo and seasonal vegetables Pork Osso buco Pork Osso buco with gremolata. Served with carrot puree, rapini and mushrooms Rabbit leg Rabbit leg, carrot and Espelette pepper sauce. Served with Jerusalem artichokes, leek and cauliflower AAA Flank steak AAA Flank steak, foie gras sauce. Served with creamy corn, potatoes, pearl onions and cheese curds Guinea fowl supreme Guinea fowl supreme stuffed with mushrooms and olives, meat broth and long pepper. Served with parsnip puree, butternut squash and roasted Brussels sprouts Deer Deer medallion, juniper berry and red wine emulsion. Served on corn puree and vegetables Vegetarian Grilled tofu skewer, artichokes, spinach and fennel. Served on hummus DESSERTS Chocolate Chocolate and caramel dome Pear Jelly with pear, vanilla cream and biscuit Fruits Wild fruit mousse and his almond shortbread Lemon Lemon meringue tartlet

4 FOR EVENING BUFFET

5 BUFFET DU SOIR COLD Cold main dishes (2 of your choice) Salads (3 of your choice) HOT Hot main dishes (2 of your choice) Hot side dish THE PLATTER Quebecois cheese, terrines and cold cuts platter Assorted breads DESSERT Little sweet assortment (5 varieties) Carefully selected by our Chef /pers. Minimum of 35 persons

6 OUR SELECTIONS SALADS Betteraves Salade de betteraves jaunes, chiogga, fromage de chèvre et pacanes Orzo Salade d orzo, brocoli et son pesto de tomates séchées Lentilles Salade de lentilles Beluga, riz au safran, carottes, oignons rouges et herbes fraîches Coeur de romaine Salade de coeur de Romaine, croûtons, fromage parmesan et bacon Pommes de terre Salade de pommes de terre grelot, pois chiches, cornichons, fèves edamame et choux-fleur Haricots verts Salade de haricots verts, proscuitto, maïs, oignons marinés, piments rouges et vinaigrette française Mesclun Salade mesclun, vinaigrette balsamique et parmesan COLD MAIN DISHES Salmon Homemade smoked salmon cubes, fennel confit, chiogga beets and sour cream Tiger prawns Tiger prawns, grilled calamari, chorizo, herbed potatoes, marinated red onions, Savoy cabbage and mayonnaise Flank steak Flank steak, spinach, mushrooms, lentils and chimichurri Pork Pork flank confit, roasted vegetables and fennel relish Chicken Chicken supreme grilled and smoked Pico de Gallo style. Served with tomato salsa and paprika bell pepper emulsion Artichokes Marinated artichokes, endives, olives, zucchinis and spinach HOT MAIN DISHES Salmon and shrimp Salmon and shrimp pâté, egg sauce Beef Beef cannelloni, Hercule cheese, creamy spinach sauce Pork Pork Osso buco, wild mushroom sauce Chicken Chicken and prosciutto ballottine Veal Veal blanquette and mini vegetables Braised beef Braised beef with pearl onions and carrots Gnocchi Basil gnocchi with broccoli, olives, cherry tomatoes and artichokes

LUNCH BUFFET { SERVED ONLY AT LUNCH TIME }

LUNCH BUFFET { SERVED ONLY AT LUNCH TIME } All our dishes are homemade and can vary based on product availability. Known allergies or special requests must be mentioned at least 7 working days before the