Menus
Seasonal holiday menu
EFFECTIVE DECEMBER 1, 2023 UNTIL JANUARY 15, 2024
This menu is an example of the Seasonal Holiday Menu we’ll be offering from September 21 for the 2023-2024 holiday season.
Each season, our culinary team creates a new menu for your enjoyment. You will taste their know-how as well outstanding local products in this succulent holiday menu.
Order: minimum of 20 people
Lunch box
24$-
Duo of salads of the moment:
Grilled octopus salad with orange
-and-
Two beet salad with herb yogurt -
Entrée:
Guinea fowl terrine with pistachios and cranberry jelly
-
Duo of sandwiches (Choice of 2):
Roasted Lobster guédille
-or-
Bagel, salmon gravlax with maple syrup, fennel julienne
-or-
Focaccia, shredded chicken confit, tzatziki sauce
-or-
Wrap with vegetables, humus and fresh goat cheese -
Fine cheeses: extra $6
-
Dessert: Holiday log
The lunch box includes two sandwich choices. To add a third choice, there will be an additional charge of $1.50 per person.
Cold buffet
27$-
Duo of salads of the moment:
Grilled octopus salad with orange
-and-
Two beet salad with herb yogurt -
Entrée:
Guinea fowl terrine with pistachios and cranberry jelly
-
Duo of sandwiches (Choice of 2):
Roasted Lobster guédille
-or-
Bagel, salmon gravlax with maple syrup, fennel julienne
-or-
Focaccia, shredded chicken confit, tzatziki sauce
-or-
Wrap with vegetables, humus and fresh goat cheese -
Fine cheeses: extra $6
-
Dessert: Holiday log
The cold buffet includes two sandwich choices. To add a third choice, there will be an additional charge of $1.50 per person.
Banquet
39$-
Duo of salads of the moment:
Grilled octopus salad with orange
-and-
Two beet salad with herb yogurt -
Entrée:
Guinea fowl terrine with pistachios and cranberry jelly
-
Hot dishes (Choice of 2):
Duck leg confit with port jus and chanterelle fricassee from Baie St-James
-or-
Haddock fillet, saffron sauce, Nordic shrimps
-or-
Broccoli tempura, miso mayonnaise and sesame oil (Vegetarian)
-or-
Cider-glazed turkey medallions, thyme-scented sauce and foie grasThe meal is served with market vegetables
-
Fine cheeses: extra $6
-
Dessert:
Holiday log
The hot buffet includes two choices of main courses. To add a third choice, there will be an additional charge of $4.00 per person.
SEASONAL HOLIDAY BANQUETS
3-COURSE BANQUET
39$-
Potage:
Cream of cauliflower soup with scallops
-
Hot dishes (Choice of 1):
Brome Lake duck breast, port jus and St. James Bay chanterelle fricassee
-or-
Haddock fillet, saffron sauce, Nordic shrimps
-or-
Broccoli tempura, miso mayonnaise and sesame oil (Vegetarian)
-or-
Cider-glazed turkey medallions, thyme-scented sauce and foie grasThe meal is served with market vegetables
-
Dessert:
Holiday log
One choice for the whole group. To add an additional choice, there will be a charge of $4.00 per person.
4-COURSE BANQUET
47$-
Potage:
Cream of cauliflower soup with scallops
-
Entrée:
Beef carpaccio, truffle oil, parmesan shavings
-
Hot dishes (Choice of 1):
Brome Lake duck breast, port jus and St. James Bay chanterelle fricassee
-or-
Haddock fillet, saffron sauce, Nordic shrimps
-or-
Broccoli tempura, miso mayonnaise and sesame oil (Vegetarian)
-or-
Cider-glazed turkey medallions, thyme-scented sauce and foie grasThe meal is served with market vegetables
-
Dessert:
Holiday log
One choice for the whole group. To add an additional choice, there will be a charge of $4.00 per person.
5-COURSE BANQUET
53$-
Potage:
Cream of cauliflower soup with scallops
-
Entrée:
Beef carpaccio, truffle oil, parmesan shavings
-
Hot dishes (Choice of 1):
Brome Lake duck breast, port jus and St. James Bay chanterelle fricassee
-or-
Haddock fillet, saffron sauce, Nordic shrimps
-or-
Broccoli tempura, miso mayonnaise and sesame oil (Vegetarian)
-or-
Cider-glazed turkey medallions, thyme-scented sauce and foie grasThe meal is served with market vegetables
-
Fine cheeses:
-
Dessert:
Holiday log
One choice for the whole group. To add an additional choice, there will be a charge of $4.00 per person.
Prices subject to change without notice
