THE SUPPER BUFFET. min. 25 people WITH A CHOICE OF 3 APPETIZERS. WITH A CHOICE OF 2 DISHES (25-50 people)

Transcription

1 THE SUPPER BUFFET 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 event to be addressed.

2 THE SUPPER BUFFET We allow 1 hour and 30 minutes for the typical buffet. If the event exceeds the allocated time, a supplement per hour and per waiter will be added to the invoice. THE SUPPER BUFFET min. 25 people WITH A CHOICE OF 3 APPETIZERS _ Duo of salmon tartare with cucumber _ Smoked salmon rose and capers _ Tomato and mozzarina duo _ Foie gras crème brûlée _ Crème brûlée with Hercule cheese and caramelized onions _ Melon and prosciutto cube _ Cold cuts skewer _ Yellow beet carpaccio and goat cheese crumble _ Rabbit rillettes quenelle and jams _ Duo of salmon rillettes with dill _ Red tuna tartare with mango and guacamole _ Beef carpaccio, parmesan shavings and truffle oil _ Nordic shrimp cocktail with mango, tomato and coriander _ Watermelon and feta skewer with kalamata powder _ Chicken liver mousse and onion confit puff pastry WITH A CHOICE OF 2 SALADS WITH A CHOICE OF 2 DISHES (25-50 people) (25-50 people) [ WITH A CHOICE OF 3 SALADS (50 people and +) ] [ WITH A CHOICE OF 3 DISHES (50 people and +) ] Orzo, broccoli and roasted tomatoes salad with pesto and parmesan shavings Moroccan couscous with root vegetables, chick peas, Corinth grapes and tomato saffran broth Avocado, mandarin and pomegranate salad Apple and celeriac remoulade salad Roasted vegetables and ricotta cannelloni with balsamic tomato sauce, mozzarella gratin Carrot, orange and cranberry salad Duck confit and spinach cannelloni with mushroom sauce, mozzarella gratin Quinoa and roasted root vegetables salad Coq au vin Pasta and mini vegetables salad with basil mayonnaise Chicken tagine with preserved lemon and green olives Yellow beet and goat cheese salad Seafood nage and lobster velouté Caesar salad Baked salmon fillet served with Provençale style tomatoes Asian salad with crunchy vegetables Tomato and bocconcini salad Greek salad Grape tomato salad with feta Haddock fillet poached in white wine, with lemony butter sauce Pork cheek braised with red wine and herbs Wapiti Bourguignon stew Braised beef with caramelized onions, served with mushrooms and herb broth

3 THE SUPPER BUFFET We allow 1 hour and 30 minutes for the typical buffet. If the event exceeds the allocated time, a supplement per hour and per waiter will be added to the invoice. THE SUPPER BUFFET (THE FOLLOWING) WITH ONE (1) CHOICE OF MEAT, CUT AND SERVED FOR THE CUSTOMER Roast beef and pepper sauce Bone-in ham with maple and balsamic sauce Homemade porchetta with mushroom sauce Turkey breast with orange and dried cranberry sauce Leg of lamb with herb gravy { SERVED WITH ONE CHOICE OF SIDE DISH (RICE PILAF OR GARDEN POTATOES), AND VEGETABLE MEDLEY { WITH A CHOICE OF 2 DESSERTS (25-50 people) [ WITH A CHOICE OF 3 DESSERTS (50 people and +) ] Lemon meringue pie Caramel Cheesecake Paris-Brest eclair Maple mille-feuille Crunchy chocolate square Red berry mousse verrine

4 DINNER SUGGESTIONS { 4 COURSES MENU } 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 event to be addressed.

5 DINNER SUGGESTIONS 4 COURSES MENU WITH ONE (1) CHOICE FROM THE FOLLOWING APPETIZERS _ Endive salad with apple and crumbled blue cheese Le Bleu d Elizabeth _ 3 Charlevoix cheeses fondue _ Trilogy of salmon (smoked, tartare and 2 salmon rillettes) _ Foie gras crème brûlée _ Beef carpaccio, arugula, parmesan shavings and truffle oil _ Cold cuts platter and its sidekicks _ Oysters trio (bloody Mary shooter, in shell on ice and Rockefeller) _ Seared scallops, celeriac puree, gremolata and truffle oil _ Beet carpaccio, goat cheese and caramelized pecans crumble _ Snail casserole with garlic and basil cream WITH ONE (1) CHOICE FROM THE FOLLOWING SOUPS _ Carrot and orange cream soup _ Turnip and maple cream soup _ St-Germain soup _ Wild mushroom cream soup _ Roasted red bell pepper cream soup _ Cauliflower cream soup _ Spinach cream soup WITH ONE (1) CHOICE FROM THE FOLLOWING DISHES Moroccan couscous with root vegetables, chickpeas, Corinth grapes and tomato saffron broth Pork cheek braised with red wine and herbs, creamy parsnip puree, glazed carrots and asparagus Duck leg confit, Salardaise potatoes, Boston lettuce with walnuts and creamy house dressing Chicken sleeve, wild mushrooms, herb broth, Yukon gold potatoes mashed with roasted garlic, roasted root vegetables medley Roasted salmon fillet with Provençal sauce vierge, asparagus and sundried tomato risotto with parmesan Rack of pork with garlic cream and wild mushrooms, creamy parsnip puree, glazed carrots and asparagus Oven-baked halibut with lemon and dill Hollandaise sauce, creamy parsnip puree, glazed carrots and asparagus Duck breast with honey and allspice sauce, Yukon Gold potatoes mashed with roasted garlic, roasted root vegetables medley Asian style red tuna tataki, bok choy stir-fry and basmati rice Beef fillet with Bearnaise sauce, Yukon Gold potatoes mashed with roasted garlic, roasted root vegetables medley Deer medallion with blackcurrant sauce, creamy parsnip purée, glazed carrots and asparagus

6 LES SOIRS EN ASSIETTES 4 COURSES MENU (THE FOLLOWING) WITH ONE (1) CHOICE FROM THE FOLLOWING DESSERTS Lemon meringue pie Chocolate dome Paris-Brest eclair Choco cherry passion Maple blondie macaroon Caramel cheesecake Coffee, tea & herbal tea

7 ENTRÉE SALADS & COLD PLATES 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 event to be addressed.

8 ENTRÉE SALADS & COLD PLATES THE NIÇOISE min. 20 people _ Boston lettuce, tuna with mayonnaise, hard-boiled egg, green beans, potatoes, tomatoes and house dressing _ Chocolate cake _ Beverage THE ASIAN min. 20 people _ Marinated chicken, vegetables (bell pepper, Chinese cabbage, carrot, daikon and bean sprouts), fried rice vermicelli with soya, ginger and lime dressing _ Tapioca and shortbread cookies (2) _ Beverage THE LEMONY OF THE SEA min. 20 people _ Boston lettuce, Nordic shrimps with lemon zest mayonnaise, crunchy vegetables with sour cream, lemon and basil dressing _ Strawberry shortcake verrine _ Beverage «PIC-NIC PLATTER» min. 20 people _ Hard-boiled egg, homemade country style pâté, Pieux de Charlevoix (cold cuts), prosciutto, Fleurmier cheese, crunchy vegetable salad, Boston lettuce, pickles, onion confit, basil sour cream, bread and butter _ Mint flavored homemade fruit salad and assorted macaroons (2) _ Beverage

9 ADDED COURSE 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 event to be addressed.

10 ADDED COURSE ADDITIONAL APPETIZER WITH ONE (1) CHOICE FROM THE FOLLOWING APPETIZERS _ Endive salad with apple and crumbled blue cheese Le Bleu d Elizabeth _ Beet carpaccio, goat cheese and caramelized pecans crumble _ Trilogy of salmon (smoked, tartare and 2 salmon rillettes) _ Foie gras crème brûlée _ Beef carpaccio, arugula, parmesan shavings and truffle oil _ Cold cuts platter and its sidekicks _ Oysters trio (bloody Mary shooter, in shell on ice and Rockefeller) _ Seared scallops, celeriac puree, gremolata and truffle oil _ 3 Charlevoix cheeses fondue _ Snail casserole with garlic and basil cream GRANITAS WITH ONE (1) CHOICE FROM THE FOLLOWING GRANITAS Lemon and melon liqueur granita Grapefruit and Quartz vodka granita Apple and ice cider granita CHEESE PLATTER (50G) WITH ONE (1) CHOICE FROM THE FOLLOWING CHEESES Bleu d Élizabeth Laliberté Kénogami Chemin Hatley Le 1608