Menus
Seasonal holiday menu
EFFECTIVE DECEMBER 1, 2023 UNTIL JANUARY 15, 2024
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 seasonal holiday menu.
Order: minimum of 20 people
Seasonal menu - Winter
Effective January 15 until Marsh 21, 2024
BANQUETS
3-COURSE BANQUET
46$-
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 $4.00 per person.
4-COURSE BANQUET
56$-
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 $4.00 per person.
5-COURSE BANQUET
64$-
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 $4.00 per person.
LUNCH BOX AND BUFFETS
Lunch box
24$-
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 $8
-
Dessert: Holiday log
The lunch box includes two sandwich choices. To add a third choice, there will be an additional charge of $1.50 per person.
Cold buffet
27$-
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 $8
-
Dessert: Holiday log
The cold buffet includes two sandwich choices. To add a third choice, there will be an additional charge of $1.50 per person.
Banquet
39$-
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 $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
