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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

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

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 gras

    The meal is served with market vegetables

  • Fine cheeses: extra $6
  • Dessert:

    Holiday log

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 gras

    The meal is served with market vegetables

  • Dessert:

    Holiday log

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 gras

    The meal is served with market vegetables

  • Dessert:

    Holiday log

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 gras

    The meal is served with market vegetables

  • Fine cheeses:
  • Dessert:

    Holiday log

Prices subject to change without notice