Menus

Seasonal Holiday menu

In effect from November 15 to January 15.

Every year, our kitchen team develops a new seasonal holiday menu for your enjoyment. You’ll be able to savour their expertise and local produce in this succulent menu.

Minimum of 10 people
Une magnifique photo qui représente notre menu saisonnier des Fêtes.

BANQUETS SEASONAL HOLIDAY

3-COURSE BANQUET

47$
  • Potage:

    Duo of veloutés, caramelized onions and beets

  • Hot dishes (Choice of 2):

    Traditional platter; turkey and meat pâté with thyme sauce and foie gras
    -or-
    Duck leg confit, porto juice and forest mushroom fricassee Extra $1
    -or-
    Braised lamb shank with olives, honey and rosemary Extra $8
    -or-
    Cod cheeks, saffron sauce, Nordic shrimps and mini ratatouille

    The meal is served with market vegetables

  • Dessert:

    Holiday log

Choice of 2 main courses for the group. To add an additional choice, there will be a charge of $4.00 per person.

4-COURSE BANQUET

57$
  • Potage:

    Duo of veloutés, caramelized onions and beets

  • Entrée:

    Gravlax of salmon with star anise, fennel, pomegranate and citrus fruit

  • Hot dishes (Choice of 2):

    Traditional platter; turkey and meat pâté with thyme sauce and foie gras
    -or-
    Duck leg confit, porto juice and forest mushroom fricassee Extra $1
    -or-
    Braised lamb shank with olives, honey and rosemary Extra $8
    -or-
    Cod cheeks, saffron sauce, Nordic shrimps and mini ratatouille

    The meal is served with market vegetables

  • Dessert:

    Holiday log

Choice of 2 main courses for the group. To add an additional choice, there will be a charge of $4.00 per person.

5-COURSE BANQUET

65$
  • Potage:

    Duo of veloutés, caramelized onions and beets

  • Entrée:

    Gravlax of salmon with star anise, fennel, pomegranate and citrus fruit

  • Hot dishes (Choice of 2):

    Traditional platter; turkey and meat pâté with thyme sauce and foie gras
    -or-
    Duck leg confit, porto juice and forest mushroom fricassee Extra $1
    -or-
    Braised lamb shank with olives, honey and rosemary Extra $8
    -or-
    Cod cheeks, saffron sauce, Nordic shrimps and mini ratatouille

    The meal is served with market vegetables

  • Fine cheeses
  • Dessert:

    Holiday log

Choice of 2 main courses for the group. To add an additional choice, there will be a charge of $4.00 per person.

LUNCH BOX AND BUFFETS

Lunch box

25$
  • Duo of salads of the moment:

    Two beet salad with herb yogurt
    -and-
    Mesclun salad with berries, pumpkin seeds, goat's cheese and monard vinaigrette

  • Entrée:

    Gravlax of salmon with star anise, fennel, pomegranate and citrus fruit

  • Sandwiches (Choice of 2):

    Sandwich with duck effiloché, onion confit and old-fashioned mustard, cranberry bread
    -or-
    Smoked salmon bagel, cheese flavored with dill and capers
    -or-
    FocGrilled vegetable wrap, humus, goat cheese
  • Fine cheeses: extra $8
  • Dessert:
    Holiday log
The lunch box includes two sandwich choices. To add a third choice, there will be an additional charge of $1.50 per person.

Cold buffet

28$
  • Duo of salads of the moment:

    Two beet salad with herb yogurt
    -and-
    Mesclun salad with berries, pumpkin seeds, goat's cheese and monard vinaigrette

  • Entrée:

    Gravlax of salmon with star anise, fennel, pomegranate and citrus fruit

  • Sandwiches (Choice of 2):

    Sandwich with duck effiloché, onion confit and old-fashioned mustard, cranberry bread
    -or-
    Smoked salmon bagel, cheese flavored with dill and capers
    -or-
    FocGrilled vegetable wrap, humus, goat cheese
  • Fine cheeses: extra $8
  • Dessert:
    Holiday log
The cold buffet includes two sandwich choices. To add a third choice, there will be an additional charge of $1.50 per person.

Hot Buffet

47$
  • Duo of salads of the moment:

    Two beet salad with herb yogurt
    -and-
    Mesclun salad with berries, pumpkin seeds, goat's cheese and monard vinaigrette

  • Entrée:

    Gravlax of salmon with star anise, fennel, pomegranate and citrus fruit

  • Hot dishes (Choice of 2):

    Traditional platter; turkey and meat pâté with thyme sauce and foie gras
    -or-
    Duck leg confit, porto juice and forest mushroom fricassee Extra $1
    -or-
    Braised lamb shank with olives, honey and rosemary Extra $8
    -or-
    Cod cheeks, saffron sauce, Nordic shrimps and mini ratatouille

    The meal is served with market vegetables

  • Fine cheeses: extra $8
  • Dessert:
    Holiday log
The hot buffet includes two choices of main courses. To add a third choice, there will be an additional charge of $4.00 per person.

Prices subject to change without notice
Contact one of our consultants