Q U E B E C S PREMIER EVENT CATERER BANQUET menu Seated Reception Dinners
02 THE ORIENTAL Fried wonton and hamachi tartare served with black sesame and tobiko, fresh cilantro emulsion Edamame salad with shiitake mushrooms, cashews and water chestnuts Snow crab sushi with cucumber, tomatoes, tatsoi sprouts, wasabi mayonnaise with a ginger and Kikkoman soy sauce infusion Peking-style glazed fillet of duck on a bed of daikon and fennel Chinese-style takeout box with beef tataki marinated in black garlic, served on soba noodles with enoki mushrooms and sweet peppers General Tao chicken skewer served in a shot glass Pork tenderloin marinated with ginger and mirin, served with sautéed oriental-style vegetables, jasmine and jade rice Grilled tuna and tiger shrimp marinated with lemongrass, served with yet ca mein and Oriental-style vegetables Dessert tofu verrine with exotic fruit Dessert sushi with coconut milk and star anise, mango, strawberries and banana chip Raspberry, lychee and rose sorbet Yuzu pie with meringue Selection of oriental cookies
03 Beef carpaccio THE MEDITERRANEAN Prosciutto, bocconcino and tomato Beef carpaccio, parmesan shavings and basil emulsion with capers Tortellini with goat cheese, spinach and lemon, dried tomatoes and herbs sauce Greek salad with mushrooms, artichoke hearts, tomatoes and olives Cold Bouillabaisse, saffron jelly, julienne of fennel, seafood salad, crouton with rust Warm couscous salad with merguez and vegetables from Morocco Grain-fed chicken breast marinated in avocado oil and lemon zest, served with a mushroom and pearl onion pappardelle, supreme sauce Rack of lamb and lamb shank confit served with ratatouille, Israeli-style couscous Blackberry and violet Catalan cream, toasted hazelnuts Verrine of apricot and lemon thyme, nougat mousse Strawberry basil macaron Chestnut tarte tropézienne Fried Doré-Mi cheese, dried figs, balsamic syrup Crouton with garlic flower, tomatoes and parmesan
04 THE AMERICAS Chicken plantain salad served in a verrine Smoked salmon and snow crab pannequet Radishes, goat cheese and cranberry oil Amerindian wild rice salad, milkweed, cattail heart, daisy buttons and organic pork sausage Atlantic scallops seared on one side with a grapefruit and zucchini salsa Plains bison tataki with watercress emulsion and marinated mushroom salad served in a Chinese-style takeout box Filet of trout roasted on a cedar plank with scallop mousse, Californian sauce Beef short ribs with Jack Daniel s sauce and grilled pineapple, rosemary roasted potatoes Maple tart Mini honey cruller Peruvian chocolate Jos.Louis lollipop Strawberry shortcake Grilled cheese on raisin bread, apples with Blackburn cheddar and home tomato ketchup Bergeron cheese skewer with grapes
05 Turning platters
06 QUÉBEC DINNER RECEPTION Kamouraska smoked sturgeon, buckwheat blinis, pink radishes salad Spicy gazpacho, apples, avocado, cucumber and yogurt with marsala Layered Stanstead rabbit, Québec wild mushrooms stew Verrine of lentils simmered with Charlevoix dry sausage and white beans, Beauce bacon and summer savory Red deer tataki marinated with juniper and spruce needles on an oyster mushroom salad in a Chinese-style takeout box Matane shrimp cocktail with Côte-Nord scallops, house sauce Québec veal grenadin, Savoura tomato fondue, Tomme du Haut St-François, homemade spätzle with oyster mushroom, Marquise de l Orpailleur sauce, fresh vegetables from Chef s garden Duck breast from Les Canardises farm glazed with Monna & filles black currant liqueur, potatoes from the Ferme des Monts, purée of preserved garlic and vegetables from Chef s garden Lac-St-Jean blueberry pie Lollipop of apple butter with truffle Frozen maple calissons Crème brûlée flavoured with Neige Noir ice cider from La Face Cachée de la Pomme Riopelle cheese baklava Alfred le Fermier cheese raclette served on a slate
07 WILD GAME Duck rillettes and foie gras, blackcurrant coulis Wild boar terrine with cranberries, candied kumquat Layered grilled vegetables with mozzarina cheese, balsamic vinegar and olive oil Home smoked salmon, blinis, cheese with chervil, capers and lemon Bison tataki in oyster mushroom pepper crust, soba noodles and oriental vegetables in a Chinese-style takeout box Grilled scallop in its coquille with homemade salsa Quail stuffed with wild rice, milkweed and cattail heart, meat glaze with garlic flower and thyme, mashed potatoes, vegetables from Chef s garden Elk osso bucco with boreal spices, parsnip, carrot and turnip, sautéed wild boar bacon and wild mushroom parpadelle Red deer medallion marinated in balsam fir and juniper berries, Labrador tea and honey sauce, scalloped potatoes, vegetables from Chef s garden Tiramisu with boreal flavours Apple and cranberry tart Blackcurrant and Ungava gin sorbet Maple liqueur crème brûlée Québec cheeses slate with crackers, grapes and nuts Stuffed quail
Catering is first and foremost an art with its own set of specialized skills. Since nothing brings people together more than sharing a good meal, offer your guests the George V banquet and catering service. Whether your event is personal or professional, and wherever the venue, our planners will exceed your expectations. Our team members will impress you with their talent and expertise, making your event simply unforgettable! 1-866-822-9222 www.legeorge-v.com