FOR EVENING BANQUET
We adapt to your desires 3 COURSES Starting from 31.99 per person or 3 COURSES + Starting from 38.99 per person or 4 COURSES Starting from 43.99 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
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 32.99 39.99 44.99 Fish and seafood chowder Cod, mussels, shrimp, clams, potatoes and diced bacon 35.99 42.99 47.99 Chicken ballottine Organic chicken and prosciutto ballottine with cheese sauce. Served with aligot, chorizo and seasonal vegetables 33.99 40.99 45.99 Pork Osso buco Pork Osso buco with gremolata. Served with carrot puree, rapini and mushrooms 34.99 41.99 46.99 Rabbit leg Rabbit leg, carrot and Espelette pepper sauce. Served with Jerusalem artichokes, leek and cauliflower 36.99 43.99 48.99 AAA Flank steak AAA Flank steak, foie gras sauce. Served with creamy corn, potatoes, pearl onions and cheese curds 45.99 52.99 57.99 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 37.99 44.99 49.99 Deer Deer medallion, juniper berry and red wine emulsion. Served on corn puree and vegetables 43.99 50.99 55.99 Vegetarian Grilled tofu skewer, artichokes, spinach and fennel. Served on hummus 31.99 38.99 43.99 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
FOR EVENING BUFFET
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 37.99 /pers. Minimum of 35 persons
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