Menus

Sample 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):

    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

56$
  • Potage:

    Cream of cauliflower soup with scallops

  • Entrée:

    Beef carpaccio, truffle oil, parmesan shavings

  • Hot dishes (Choice of 1):

    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

64$
  • Potage:

    Cream of cauliflower soup with scallops

  • Entrée:

    Beef carpaccio, truffle oil, parmesan shavings

  • Hot dishes (Choice of 1):

    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

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

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

Hot Buffet

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 $8
  • Dessert:

    Holiday log

Prices subject to change without notice