YOUR SPECIAL DAY IS IMPORTANT TO US

Transcription

1 YOUR SPECIAL DAY IS IMPORTANT TO US

2 TO THE FUTURE NEWLYWEDS The entire Hilton Lac-Leamy team congratulates you on your engagement. It s an exciting time for you, and we are looking forward to organizing your event so that it s everything you ever dreamt of. Our team of professionals is ready to provide guidance and assist you in planning this important day. Contact our banquet service by phone at or by at banquets@hiltonlacleamy.com for more information. We also invite you to visit our website at hiltonlacleamy.com for a virtual tour to view our banquet halls and beautiful hotel. We are proud of our accomplishments and of our ability to offer you a vast selection of menus to meet your needs. Whether you are planning an intimate family lunch or a grandiose evening, we will the experience required to meet your expectations. We can help you plan it all, from the rehearsal dinner to a family brunch the day after the event.

3 WEDDING MENUS

4 WEDDING PACKAGE DETAILS ALL PACKAGES INCLUDE: Fruit punch service during the cocktail One glass of sparkling wine per guest to toast the newlyweds Two glasses of house wine per guest Wedding cake cutting Buffet-style wedding cake service during the evening, including a coffee station Microphone and lectern for speeches Screen and projector for a slide show celebrating the newlyweds Chair covers (several options to choose from) Satin table napkins and tablecloths (several options to choose from) Deluxe room for two, including sparkling wine and truffles Breakfast for two Special hotel room rates for your guests Access to the Hilton Lac-Leamy s beautiful grounds for wedding photos Free parking (excluding valet service) Special rates for the luxurious Amerispa (see documentation enclosed) 4

5 LOVE AT FIRST SIGHT SOUPS (1 choice) Cream of beet soup with sour cream, honey and fresh thyme Cream of asparagus with fresh goat cheese Cream of onion and apple soup, roasted pancetta, Brie cheese APPETIZERS (1 choice) Seasonal salad with olive oil, lemon and chive vinaigrette Fresh smoked salmon tartare with candied ginger reduction Beet carpaccio with a bouquet of baby lettuce, raspberries, goat cheese and marinated shallots Salmon medallion in a pistachio crust, white butter sauce MAIN DISHES (1 choice) Grilled chicken breast, creamy Jack Daniel s sauce and green peppercorn Salmon filet, pancetta chips, bisque sauce Seared rib-eye, onion compote with aged Cheddar cheese au gratin, mushroom sauce DESSERTS (1 choice) Crème brûlée with seasonal fruits and Saint James rum supreme Millefeuille, English cream, chocolate sauce Chocolate royale with seasonal fruit compote Coffee, decaffeinated coffee ans a selection of teas per guest 5

6 ELIXIR OF LOVE CHEF S SELECTION OF COLD AND HOT CANAPÉS (3 per guest) SOUPS (1 choice) Cream of mushroom soup, truffle froth Cream of butternut squash, maple-flavoured whipped crème fraiche Cream of beet soup with sour cream, honey and fresh thyme Cognac lobster bisque APPETIZERS (1 choice) Seasonal salad with olive oil, lemon and chive vinaigrette Mini-pears stuffed with cheese and roasted pecans, bouquet of tender lettuce leaves, lemon and chlorophyll jelly, sour vinaigrette Fresh and smoked salmon tartare, crystallized ginger emulsion Arugula lettuce, grilled and marinated oyster mushrooms, roasted and caramelized nuts, fresh goat cheese, sherry vinaigrette MAIN DISHES (1 choice) Seared rib-eye, onion compote, aged Cheddar cheese au gratin, mushroom sauce Chicken breast stuffed with roasted mushrooms and Brie, cognac ivory sauce Blackened steelhead trout fillet, crab and corn dough ball, spicy beurre blanc DESSERTS (1 choice) Cream cheese dome with strawberry lava centre Creamy pistachio bar with mango and passion fruit mousse Chocolate pie, vanilla and mascarpone quenelle Sugar pie with apple and Baileys Chantilly compote Coffee, decaffeinated coffee ans a selection of teas per guest 6

7 BUTTERFLY KISSES CHEF S SELECTION OF COLD AND HOT CANAPÉS (3 per guest) SOUPS (1 choice) Baby vegetable and Nordic shrimp chowder with lime sour cream Cream of asparagus soup with fresh goat cheese Cream of onion and apple soup, roasted pancetta, Brie cheese APPETIZERS (1 choice) Tian of half-cooked white tuna and coriander lobster salad, spicy mango froth, wasabi mayonnaise Revamped tomatoes and bocconcini Shrimp sautéed in mild garlic, served on a bed of julienned vegetables with red curry Duck confit millefeuille, mushroom fricassée, bold juice MAIN DISHES (1 choice) Slow-roasted veal medallion, artichoke fondue, tomatoes and leek, goat cheese demi-glace sauce Chicken breast stuffed with roasted mushrooms and Brie, cognac ivory sauce Blackened steelhead trout fillet, crab and corn dough ball, spicy beurre blanc DESSERTS (1 choice) Intense flavoured Gianduja bar, apricot sabayon Chocolate pie, vanilla and mascarpone quenelle Maple and sortilège verrine with blueberry jelly Manjari chocolate dome, Jivara milk chocolate mousse and crunchy praliné Coffee, decaffeinated coffee ans a selection of teas per guest 7

8 LOVERS RHAPSODY CHEF S SELECTION OF COLD AND HOT CANAPÉS (3 per guest) SOUPS (1 choice) Cream of beet soup with sour cream, honey and fresh thyme Cream of asparagus soup with fresh goat cheese Cream of onion and apple soup, roasted pancetta, Brie cheese Baby vegetable and Nordic shrimp chowder with lime sour cream APPETIZERS (1 choice) Fresh and smoked salmon tartare, crystallized ginger emulsion Beet carpaccio, bouquet of tender lettuce leaves, raspberries, goat cheese, marinated shallots Beef short-ribs braised in Appleton rum, celeriac and parsnip purée Crab and cream cheese cromesquis, roasted bell pepper salsa with basil GRANITÉ MAIN DISHES (1 choice) Seared rib-eye, onion compote, aged Cheddar cheese au gratin, mushroom sauce Roasted salmon fillet and scallop, mashed potatoes, blackened shrimp, Chardonnay sauce Chicken breast stuffed with roasted mushrooms and Brie, cognac ivory sauce Slow-roasted veal medallion, artichoke fondue, tomatoes and leek, goat cheese demi-glace sauce DESSERTS (1 choice) Chocolate pie, vanilla and mascarpone quenelle Cheesecake in two ways Manjari chocolate dome, Jivara milk chocolate mousse and crunchy praliné Intense flavoured Gianduja bar, apricot sabayon Coffee, decaffeinated coffee ans a selection of teas per guest 8

9 GOURMET PLEASURE CHEF S SELECTION OF COLD AND HOT CANAPÉS (3 per guest) SOUPS (1 choice) Lobster bisque au cognac Cream of asparagus soup with fresh goat cheese Cream of mushroom soup, truffle froth Cream of butternut squash, maple-flavoured whipped crème fraiche APPETIZERS (1 choice) Beet carpaccio, bouquet of tender lettuce leaves, raspberries, goat cheese, marinated shallots Foie gras terrine, orange marmalade, Grand Marnier caramel, grilled brioche bread Salmon medallion in a pistachio crust, beurre blanc sauce Crab and cream cheese cromesquis on a bed of crushed smoked tomatoes and corn Tian of half-cooked white tuna and coriander lobster salad, spicy mango froth, wasabi mayonnaise GRANITÉ MAIN DISHES (1 choice) Grilled marinated beef tenderloin, giant garlic-roasted shrimp, peppercorn sauce Chicken breast stuffed with roasted mushrooms and Brie, cognac ivory sauce Roasted salmon fillet and scallop, mashed potatoes, blackened shrimp, Chardonnay sauce Slow-roasted veal medallion, artichoke fondue, tomatoes and leek, goat cheese demi-glace sauce DESSERTS (1 choice) Chocolate pie, vanilla and mascarpone quenelle Cheesecake in two ways Manjari chocolate dome, Jivara milk chocolate mousse and crunchy praliné Intense flavoured Gianduja bar, apricot sabayon Maple and sortilège verrine with blueberry jelly Coffee, decaffeinated coffee ans a selection of teas per guest 9

10 EXTRAS Cheese platter (60 g) per guest Antipasto platter: Shrimp, olives, salami, prosciutto, cheese, marinated cherry tomatoes, marinated salmon, asparagus with vinaigrette, hard-boiled eggs per guest Giant shrimp (2 shrimps) 12 per guest Replace your meat with: Beef tenderloin 5 oz 7 per guest Beef tenderloin 8 oz 11 per guest Half a rack of lamb 12 per guest 10

11 CHILDREN S MENUS CIRCUS Raw vegetables and dip Chicken fingers with plum sauce and French fries Chocolate mousse Milk, chocolate milk, fruit juice or soft drink 29 per child PIRATES Raw vegetables and dip Mini cheeseburger with French fries Vanilla ice cream and cookie Milk, chocolate milk, fruit juice or soft drink 29 per child PUPPETS Raw vegetables and dip Macaroni and Cheddar cheese Chocolate ice cream cake Milk, chocolate milk, fruit juice or soft drink 29 per child These menus are available for children aged 12 or under. Meals are free for children under 4 years of age. If the adult menu is selectected instead of the children s menu, the price is reduced by 50%. All children receive crayons and a sheet of paper to colour. A few high chairs and booster seats are available. 11

12 LOVERS FEAST BUFFET APPETIZERS (included with each option) Market-fresh soup Antipasto platter Crudités and house dip Cheese platter Salmon trio: smoked, marinated, and tataki with maple syrup Marinated chicken breast, chipotle mayonnaise Mesclun of tender lettuce leaves, apple cider vinaigrette Caesar salad Crunchy vegetable salad, sweet bell pepper vinaigrette Potato and chives salad Tomato and bocconcini salad, creamy basil and sundried tomatoes emulsion MAIN COURSE (choose one of the following options) OPTION 1 Grilled chicken breast, spicy sweet & sour sauce Meat and chopped tomato lasagna Haddock fillet, steamed mussels and leek, white wine sauce Mixed seasonal vegetables with light butter Basmati rice with baby vegetables Yukon Gold potatoes and sweet potatoes au gratin OPTION 2 Braised beef rib-eye and pork belly, onion and mushroom fricassée, peppercorn sauce Grilled steelhead trout fillet, scallops and shrimp with coriander, bisque sauce Manicotti au gratin with rosée sauce Ratatouille Caramelized Yukon Gold potatoes Creamy risotto with vegetables 12

13 LOVERS FEAST BUFFET (CONT D) OPTION 3 Grilled salmon fillet, braised fennel, beurre blanc with pastis liqueur Duck leg confit, peach and bacon fricassée, vanilla and maple syrup sauce Tortellini with ivory sauce, ham and mushrooms Green beans with brown butter and roasted almonds Rive with baby vegetables Roasted new potatoes with fine herbs and garlic confit DESSERTS (all choices are included) Platter of sliced seasonal fruits Assorted pies Chocolate cake Fruit cake Crème caramel Bavaroise Vanilla Bavarian cream, salted butterscotch Assortment of verrines Coffee, decaffeinated coffee and a selection of teas per guest 13

14 COCKTAIL AND LATE NIGHT BUFFET PRELUDE Chef s selection of canapés (6 per guest) Assorted sandwiches (2 per guest) Raw vegetables and red bell pepper dip per guest COLD CANAPÉS Beef carpaccio with sun dried tomatoes Beef tartare on baguette bread Bloody Caesar and clam shooter Brioche, foie gras mousse flavoured with Port wine Crab-stuffed cherry tomato Creamy chicken confit with Mascarpone cheese, rolled asparagus Crispy bun, Bocconcini cheese, tomato confit with fine herbs Croûton from Boulangerie Boulart garnished with Canards du Lac Brome duck rillettes Gougère, fresh smoked salmon tartare, cream cheese with tobiko House smoked salmon on pumpernickel bread Lobster medallion on cucumber Nut bread, seared foie gras, apple cider jelly Porchetta tortilla roll, onion jam, cream cheese Prosciutto and blue cheese roll Prosciutto and fig roll Smoked duck tenders with cranberry chutney Tomato and basil bruschetta per dozen (Maximum five selections of cold canapés and a minimum two dozens per selection) CHEF S SELECTION OF COLD CANAPÉS per dozen 14

15 COCKTAIL AND LATE NIGHT BUFFET (CONT D) HOT CANAPÉS Crispy chicken wings Korean-style beef brochette Teriyaki chicken and pineapple brochette Eggplant, grilled pine nuts and Gorgonzola cheese croustade Shrimp tempura Maryland-style crab cake Lamb bonbon flavoured with garlic flower Escargots with garlic cream in a flaky crust Delicate goat cheese, hazelnut and toasted pistachio tart with honey sauce Mushroom parcel flavoured with port wine Delicate sausage tart with anise and Parmesan cheese Spring roll with plum sauce Supplì al telefono, Parmesan cream Selection of miniature quiches (classic, vegetable, salmon) Spanakopita (spinach in puff pastry) per dozen (Maximum five selections of cold canapés and a minimum two dozens per choice) CHEF S SELECTION OF HOT CANAPÉS per dozen DELUXE CANAPÉS Olive, beef flank and basil fougasse Candied pork, caramelized onions and chutney croustade Spinach, prociutto and parmesan focaccia Seafood vol-au-vent with lobster and tobiko sauce Duck and five-spice phyllotin per dozen 15

16 EVENING THEMATIC BUFFET (Minimum 50 persons per station) POUTINE BAR Crispy French fries, sauce and curd cheese 9.95 per person CLASSIC FAVOURITES STATION Hot dogs, French fries, onion rings, crispy jalapeño peppers and cream cheese, chicken wings, cheese sticks, fried zucchini, sour cream, barbecue sauce and salsa per person GOURMET POUTINE BAR Crispy French fries Choice of curd cheese, Brie and blue cheese Choice of regular, Jack Daniel s and Bordelaise sauce Choice of garnishes: smoked meat, chicken, chorizo sausage, bacon, pulled pork, vegetables (bell peppers-onions-olives-mushrooms), sour cream, salsa, jalapeño peppers per person MINI-BURGER BAR Mini-burger bun and meat patties Cheese selection: Swiss or Monterey Jack Selection of garnishes: onion chutney, avocado, jalapeño remoulade, bacon, tomatoes, mustard, Dijon mustard, mayonnaise, ketchup, marinated mushrooms per person 16

17 EVENING THEMATIC BUFFET (CONT D) (Minimum 50 persons per station) PIZZA BAR Selection of 3 types of pizza from the following varieties: Margarita All-dressed Vegetarian Chicken and pesto Prosciutto and goat cheese Hawaiian Pepperoni and cheese Three-cheese Seafood Thai Chicken Dessert pizza: apple, cinnamon and rhubarb on brioche dough 9.95 per person ICE CREAM BAR Variety of three ice cream flavours Selection of garnishes: chocolate, raspberry and strawberry coulis, Smarties, chocolate chips, crunchy caramel chunks, nuts, raspberries, strawberries, banana, candied fruit per person SWEET TOOTH BAR Fried pastries Selection of garnishes: chocolate, banana, jam, strawberries, crunchy chocolate pearls, roasted almonds, mini-marshmallows, cane sugar, popping candy per person 17

18 EVENING THEMATIC BUFFET (CONT D) (Minimum 50 persons per station) CARNIVAL KIOSK Popcorn machine, fried pastries and garnishes, cotton candy, homemade chips and onion rings per person MINIATURES Selection of bite-size sweets with a thematic sugar sculpture Selection of pies: sugar and mascarpone Chantilly, pecan, lemon with raspberry meringue Assorted homemade macaroons and marshmallows Selection of cakes: cheesecake, opera and domed choco-banana Chocolate, pistachio, vanilla and coffee éclairs Millefeuilles, maple and pear verrines, caramel and fleur de sel bars per person CUPCAKE TOWER Selection of a maximum of 3 flavours from the following varieties: Vanilla and butter cream with white chocolate flakes Chocolate ganache and crunchy pearls Red velvet with cream cheese frosting and blueberry flower Lemon and vanilla with lemon cream and Italian meringue (Minimum of 2 dozen per selected flavour) 45 per dozen CAKE POP BAR Vanilla, chocolate, lemon (Minimum of 2 dozen per selected flavour) per dozen 18

19 ROUNDING OUT THE RECEPTION GRANITÉ Lychee and Soho liquor granité with a lemon zest White peach and Beaumes de Venise granité Caramelized pineapple and rum granité 3.50 per person Personalized ice sculpture with the bride and groom s names or custom design From 450 for the first block From 150. for each additionnal block Chocolate signature of bride and groom s names on the dessert plate 2.50 per person Personalized chocolate pastilles (1 month notice required, minimum of 75) 2.50 each Personalized wedding cake From 9.50 per person Let the Hilton Lac-Leamy take care of the bonbonnières Chocolates or truffles (2 per box, other items available upon request) 4.75 per box 19

20 ROUNDING OUT THE RECEPTION (CONT D) SWEETS TABLE Sliced fresh fruit platter, assorted mini cupcakes and French pastries per person Add a Chef s selection of cheeses to the sweets table per person Add a Chef s selection of cheeses and a variety of finger sandwiches to the sweet table per person Chocolate fountain with fresh fruits and assorted cakes 8.75 per person (minimum of 50 persons) Basket of chips or pretzels 8.95 per basket (10 persons) Basket of nacho chips with cheese sauce and salsa 25 per basket (15 persons) 20

21 ROUNDING OUT THE RECEPTION (CONT D) Bowl of peanuts 12 per bowl (200 g) Bowl of sweet pecans per bowl (200 g) Bowl of roasted almonds 20 per bowl (200 g) Classic cheese platter (60 g of cheese per person), with assorted crackers and breads 8.50 per person Québec cheese platter (60 g of cheese per person), with assorted crackers and breads per person Tomato and basil bruschetta per platter (10 persons) Fresh hummus platter served with pita chips per platter (10 persons) Raw vegetables platter with house dip 85 per platter (20 persons) 21

22 ROUNDING OUT THE RECEPTION (CONT D) Open faced Classic sandwiches (egg salad, tuna, smoked ham, smoked turkey, marinated chicken) (1 ½ sandwiches per person) 6.95 per person Assortment of sandwiches on a variety of breads (1 ½ sandwiches per person) 8.95 per person Platter of sliced fresh fruit 115 per platter (20 persons) Antipasto platter Provolone and mozzarella cheese, sardines, mortadella, pickled vegetables, prosciutto, mushrooms, black olives, mussels and anchovies 285 per platter (25 persons) Assorted pâtés, cold cuts and pickled condiments platter 140 per platter (20 persons) 22

23 ROUNDING OUT THE RECEPTION (CONT D) Lobster from the Maritimes on ice, assorted sauces and condiments (subject to availability) Market price Platter of smoked salmon, served with rye bread and garnishes 240 for 25 persons Shrimp, brandy cocktail sauce, aïoli and lemon wedges 42 per dozen Served on a sculpted ice block for 10 dozens and over Fresh oysters (subject to availability) Market price Selection of sushi served with assorted condiments 20 per dozen 23

24 WINE CELLAR

25 WHITE WINES HOUSE WINE Chardonnay, Cliff 79, Meritus Wines, South Australia 33 FRANCE Sauvignon blanc, Tariquet, Château du Tariquet, Côtes de Gascogne 35 Muscadet-Sèvre et Maine sur lie, La Sablette, Marcel Martin, Vallée de la Loire 36 Bourgogne Aligoté, Prince Philippe, Bouchard Aîné et Fils, Bourgogne 39 Gentil Hugel, Hugel & Fils, Alsace 4 1 Saint-Véran, Georges Duboeuf, Mâconnais 46 Chardonnay, Louis Latour, Bourgogne 49 Chablis, Joseph Drouhin, Bourgogne 59 Sancerre, Château de Sancerre, Marnier-Lapostolle, Vallée de la Loire 60 CHILE Chardonnay, Errazuriz Estate Reserva, Viña Errazuriz, Valle de Casablanca 35 UNITED STATES Chardonnay, Diamond Collection, Francis Ford Coppola, California 57 CANADA Pinot blanc, Five Vineyards, Mission Hill Family Estate, British Colombia 45 Agrobiological wines available on request These wines are made from grapes of agrobiological culture, free of chemical fertilizers, pesticides, herbicides and insecticides. ROSÉ Fronton, SC EA Château Bellevue La Forêt, South West France 36 25

26 RED WINES HOUSE WINE Cabernet-Sauvignon, Cliff 79, Australia 33 FRANCE Pinot Noir, De La Chevalière, Laroche, Pays d Oc 36 Madiran, Torus, Alain Brumont, Sud-Ouest 40 Brouilly, Georges Duboeuf, Beaujolais 42 Merlot, Christian Moueix, Ets Jean-Pierre Moueix, Bordeaux 44 Côtes du Rhône, E. Guigal, Vallée du Rhône 46 Crozes-Hermitage, Les Meysonniers, M. Chapoutier, Vallée du Rhône 62 CHILE Cabernet-Sauvignon, Errazuriz Estate, Viña Errazuriz, Valle de Aconcagua 36 Cabernet-Sauvignon, Max Reserva, Viña Errazuriz, Valle de Aconcagua 46 AUSTRALIA Shiraz, Bin 50, Lindeman s, South Australia 34 Shiraz / Cabernet, Koonunga Hill, Penfolds, South Australia 43 Cabernet-Sauvignon, Yellow Label, Wolf Blass, South Australia 44 UNITED STATES Big House Red, Ca Del Solo Vineyard, California 41 Cabernet-Sauvignon, Château St Jean, California 52 ITALY Campo Ceni, Barone Ricasoli, Tuscany 37 Sangiovese Merlot Cabernet-Sauvignon, TRE La Brancaia, Casa Brancaia, Tuscany 59 Agrobiological wines available on request These wines are made from grapes of agrobiological culture, free of chemical fertilizers, pesticides, herbicides and insecticides. 26

27 CHAMPAGNES AND SPARKLING WINES Codorniu Clasico Seco, Brut 32 Parés Baltà Cava Brut 42 Vouvray mousseux, Château Moncontour Cuvée Prédilection, Brut 48 Mumm Cuvée Napa, Prestige, Brut 68 Nicolas Feuillatte Premier Cru, Réserve Particulière, Brut 110 Moët & Chandon, Imperial, Brut 145 Moët & Chandon, Cuvée Dom Pérignon, Brut 505 BEVERAGES LIQUOR Gin 6.05 Rum 6.05 Vodka 6.05 Whisky 6.05 Bloody Caesar 6.23 Cocktail 7.19 Smirnoff Ice 7.19 PUNCH BOWL (50 guests) Fruit punch 105 Champagne punch 155 Punch with alcohol 155 APERITIFS Vermouth 6.05 Glass of house wine 7.19 Kir 7.56 Martini

28 BEVERAGES (CONT D) DIGESTIFS Amaretto 6.62 Baileys The Original 6.62 Cointreau 6.62 Crème de cacao, brown 6.62 Crème de menthe, white or green 6.62 Drambuie 6.62 Kahlúa 6.62 Taylor Fladgate Port 6.62 Sambuca 6.62 Peachtree Schnapps 6.62 Tia Maria 6.62 Triple sec 6.62 V.S. Cognac 6.81 Grand Marnier 7.56 V.S.O.P. Cognac 9.83 DOMESTIC BEERS Bud Light, Bud Light Lime, Labatt Bleu and Molson Canadian 5.10 IMPORTED BEERS Beck s, Stella Artois

29 NON-ALCOHOLIC BEVERAGES Soft drinks 3.03 Spring water (from the bar only) 3.21 Juice (bottle) 3.78 Perrier mineral water (bottle) 4.16 Virgin Bloody Caesar and Virgin Bloody Mary 4.35 If bar sales, open or cash, are below 400, labour fees of 150 per bar will be added to the final invoice. Each 40 oz bottle is served with 12 glasses, ice, fruit (sliced lemons and limes, cherries), cocktail sticks and eight soft-drinks cans. BAR SERVICE IN YOUR SUITE Gin Beefeater (bottle) 175 Rhum Bacardi (bottle) 175 Scotch J&B (bottle) 175 Vodka Smirnoff (bottle) 175 Whisky Canadian Club (bottle) 175 BAR INSTALLATION 125 The following products are included: Ice bucket Cocktail straws and sticks Condiments: olives, sliced lemons and limes, cherries Sauces: Worcestershire and tabasco Seasonings: salt, pepper, celery salt Bottle opener and martini shaker upon request Bar installation replenished daily for stays of more than one day. ADDITIONAL CHARGES Glasses (by the dozen) 10 Beer tub (each) 5 29

30 GENERAL INFORMATION MINIMUM ATTENDANCE Packages are available for groups of 75 persons or more. For groups between guests, a 10 surcharge per person is applicable. The screen and projector are not included. MENU SELECTION The Hilton Lac-Leamy is the sole supplier of all food and beverages. The sole exception is the wedding cake. Please note that our pastry chef would be honoured to create a wedding cake custom made just for you. The selected menu and details pertaining to your event must be confirmed with our wedding coordinator a minimum of two months prior to your event date. Please note that listed prices are subject to change and do not include taxes or gratuities. We are pleased prepare alternative selections for guests with specific dietary restrictions (vegetarian menu, fook allergies, etc.). If you require this service, please notify the wedding coordinator at least two weeds prior to your event. Please note that it is prohibited to take food or drinks off the premises. DECORATIONS, MUSIC AND FLORAL ARRANGEMENTS Our staff will be pleased to assist you by recommending some of our preferred suppliers. PARKING Outdoor parking for your guests is complimentary. Valet parking is also available at an additional charge. PHOTO SESSION If your event is being held at the Hilton Lac-Leamy, you are welcome to all public areas for wedding photos at no additional charge. A charge of 300 is applicable for wedding photos taken within the hotel for persons not staying or hosting a reception at the Hilton Lac-Leamy. 30

31 GENERAL INFORMATION (CONT D) ADDITIONAL CHARGES SOCAN Fees (Society of Composers, Authors and Music Publishers of Canada): These fees are applicable for all receptions where there is music and the charge is relative to the type of event and selected banquet hall. Our staff will advise you of the charge. Re:Sound is the Canadian not-for-profit music licensing company dedicated to obtaining fair compensation for artists and record companies for their performance rights. Representing thousands of artists and record companies, Re:Sound licenses recorded music for public performance, broadcast and new media, on behalf of its members. Re:Sound is also a member of the CanadianPrivate Copying Collective created to receive private copying levies from the manufacturers and importers of blank audio recording media. Additional charges apply for special lighting and DJ and orchestra set-ups with electrical requirements. Additional charges apply for audiovisual montages, the screen, projector, ect. A minimum 250 cleaning charge is applicable for the use of confetti, silk petals, streamers or sparkles. If bar sales (cash or open) are under 400, a 150 fee per bar will be applied to the final bill. Additional charges may apply for special services not included in our standard banquet services, i.e.: placing guest name cards, menus, gifts, etc. MISCELLANEOUS In accordance with provincial and municipal regulations, all banquet hall must remain accessible at all times. We will provide you with the Hilton Lac-Leamy Wedding Guide to assist you in planning your event and with the details of your special day. In accordance with provincial laws, alcoholic beverages may be served until 2 a.m. The banquet hall must be vacated by 2:30 a.m. at the latest. No loud music (e.g., orchestra, DJ, singers) is permitted before 9 p.m. out of respect for Conference Centre clients. Soft background music is permitted before this time. 31

32 GENERAL INFORMATION (CONT D) DEPOSITS AND BILLING A non-refundable deposit of 1,000 is required to confirm an event. Moreover, 50% of the estimated cost of the banquet agreement is required two months prior to the event, and the balance is due ten days before the event and based on the final estimate. Please note that the final payment must be paid by credit card or certified cheque. The client is personally liable for the payment of the full amount of the deposits and invoices, unless there is a written agreement confirming otherwise between the client and Hilton Lac-Leamy. CANCELLATION In the event of a cancellation by the client six months or more prior to the event date, the Hotel shall retain the initial deposit received by the client as monetary damages. In the event of a cancellation by the client more than two months and less than six months prior to the event date, the Hotel shall retain the initial deposit, and the client shall be required to pay 25% of estimated food and beverage cost. In the event of a cancellation by the client more than seven days and less than two months prior to the event date, the Hotel shall retain the initial deposit, and the client shall be required to pay 50% of estimated food and beverage cost. In the event of a cancellation by the client in the seven days preceding the event, the Hotel shall retain the initial deposit, and the client shall be required to pay 100% of estimated food and beverage cost. The food and beverage cost will be based on a minimum anticipated revenue of 85 per person. 32

33 Thee Hilton Lac-Leamy was recognized as an industry leader when it was proclaimed the best hotel reception venue at the 2015 Ottawa Wedding Awards. The Ottawa Wedding Awards honour wedding industry partners for their passion and professionalism by offering them public recognition for their past work. hiltonlacleamy.com HILTON LAC-LEAMY 3 Boulevard du Casino, Gatineau, QC J8Y 6X4 banquets@hiltonlacleamy.com