Seasonal Menu
The ideal choice for all your events
A formula that's both simple and creative
Each season, our chef and his team craft a new seasonal menu built around fresh products from Québec and the Lanaudière region. It showcases the season’s standout ingredients and is offered in formats for receptions and corporate events. Explore the appetizer, main course, and dessert options below.
Orders: Minimum 10 people
Our Formulas
Banquet, 3 to 5 courses
53$-
Soup:Cream of corn soup with coconut milk, popped corn with wild bergamot, and smoked meat
-
Appetizer:Beef tartare, sumac crostini and camelina oil, crisp greens +$14
-
Hot mains (choice of 2)
Walleye fillet with citrus and spruce tips
-or-
Braised rabbit with whole-grain mustard and fresh thyme
-or-Lamb in Labrador tea sauce-or-
Puff pastry with creamy artichokes and oyster mushrooms, cranberries and local cheese -
Fine regional cheese Extra +$12
-
Dessert:Autumn apple crisp with caramel
Hot Buffet
53$-
Duo de salades du moment:
Beet salad with feta cheese and honey-glazed crispy quinoa
-et-Greens with a creamy herb, caper and garlic flower vinaigrette -
Appetizer:Beef tartare, sumac crostini and camelina oil, crisp greens +$14
-
Hot mains (choice of 2):
Walleye fillet with citrus and spruce tips
-or-
Braised rabbit with whole-grain mustard and fresh thyme
-or-Lamb in Labrador tea sauce-or-
Puff pastry with creamy artichokes and oyster mushrooms, cranberries and local cheese -
Fine regional cheese Extra +$12
-
Dessert:Autumn apple crisp with caramel
Add a bar service
Round out your meal formula with a bar service: open bar, wine selection, welcome cocktail, cash bar. This option can be added to either of the two formulas. Note that travel fees may apply for bar service outside our premises.
Prices and menus subject to change without notice
Frequently Asked Questions
What's the difference between the banquet formula and the hot buffet?
The banquet formula is a plated, table-served meal of 3 to 5 courses that sets the pace for a seated event — weddings, receptions, corporate dinners. The hot buffet presents the hot dishes self-serve style: more relaxed and flexible, it suits large groups and casual formats. The right choice depends on your event’s style and guest count.
Does the menu really change every season?
Yes. Our chef and his team create a new menu each season, based on the fresh products available in Québec and the Lanaudière region. Both formulas — banquet and hot buffet — are offered year-round; it’s the dishes that change.
Do you offer options for allergies and special diets?
Yes. Our menus adapt to major allergies and intolerances, as well as special diets — vegetarian, gluten-free, and so on. Indicate your guests’ restrictions at the time of quoting; with an allergy-management fee of $5/person, our chef and his team will adjust the dishes accordingly and take the necessary precautions.
How far in advance should we book?
We recommend booking at least 1 month in advance, and earlier for high-demand periods such as wedding season. Shorter notice is sometimes possible, depending on availability.
3. Ready to organize your corporate event?
3. Ready to organize your corporate event?
Here are three simple ways to do it:
Contact an advisor by phone: 450 759-6900
Send us an e-mail to info@distincton.qc.ca
Fill out the form below and a consultant will contact you!
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After submitting your form, an advisor will contact you within 24 to 48 hours to complete your reservation and answer any questions you may have.
