Reception

Prom

For a memorable prom, let La Distinction handle your reception. We will be delighted to coordinate everything, from the smallest detail on up.

To bring the party up a notch, there’s nothing better than a great DJ and entertainer. We would be delighted to recommend one of our partners.

You’ll see a splash of fairytale magic develop when you give your hall a personal makeover with the help of one of our decorators.

SEASONAL APPETIZER
SEASONAL LETTUCE, CIDER VINEGAR EMULSION, CARAMELIZED PECANS AND DRIED CRANBERRIES
GAME TERRINE, ONION CONFIT AND SQUASH MUSTARD FROM LA COURGERIE DE SAINTE-ÉLISABETH
ASPARAGUS MIKADO WRAPPED IN PROSCIUTTO, HERB-INFUSED TOMATO CONFIT, CREAMY PARMESAN VINAIGRETTE
PRESSED REGIONAL YELLOW BEET SMOKED SALMON, ARUGULA LEAVES, RED BEET EMULSION AND MORAND HONEY
TRADITIONAL SALMON TARTARE
BLANCHE DE L’ALCHIMISTE FONDUE WITH REGIONAL CHEESES, BRETZEL, APPLES AND RAISINS
SALMON STAR ANISE GRAVLAX, MINCED FENNEL, AND GRILLED PINE NUTS
PESTO CREAM GNOCCHIS, PARMESAN SHAVINGS +$3
DUCK FOIE GRAS WITH SIMON TURCOTTE PEAR JAM +$9

SEASONAL SOUP
CREAMY SWEET POTATO SOUP, APPLES WITH PROSCIUTTO CHIPS
PARSNIP, CARAMELIZED PEARS WITH CARROT CRISPS
BUTTERNUT SQUASH WITH MAPLE SYRUP FROM L’ÉRABLIÈRE GILLES PARENT ET FILLES AND PUMPKIN SEEDS
BEETS AND MORAND HONEY, GOAT CHEESE MOUSSE
CUCUMBER GASPACHO, MINT AND CHÈVRE DES NEIGES CRUMBLE
GASPÉSIE LOBSTER BISQUE $3

SEASONAL MAIN COURSE
FRIED CHICKEN SUPREME, L’ALCHIMISTE BEER SAUCE AND CORIANDER
CHICKPEA GALETTE ON SPINACH, SHIITAKES AND HAZELNUT OIL (VEGAN)
SPICED CAULIFLOWER STEAK, COCONUT MILK AND RED CURRY (vegan)
PORK SHANK WITH ST-THOMAS MAPLE SYRUP AND TAMARI
PESTO CREAM GNOCCHIS, PARMESAN SHAVINGS
BRAISED PORK CHEEK WITH SWEET GALE SAUCE
POULTRY AND SALMON DUO WITH SAINTE-ELISABETH MUSTARD SAUCE
BRAISED BEEF, PEPPER DUNE SAUCE
ATLANTIC SALMON STEAK, SHALLOT WHITE BUTTER, GINGER AND LEMONGRASS
GLAZED DUCK THIGH, QUI SÈME RÉCOLTE! CIDER +$1
STUFFED BARLEY LEEK CANNELLONIS ON A BED OF PUREED SQUASH (VEGAN) +$1
BBQ SPARERIBS +$3
DUCK FILLET, QUEBEC GIN SAUCE AND CRANBERRIES +$3
CITRUS WALLEYE FILLET +$5
VEAL FILLET, VIRGIN GREMOLATA SAUCE +$7
BRAISED LAMB SHANK INFUSED WITH LABRADOR TEA +$8
BEEF SHORT RIBS, HORSERADISH SAUCE AND CARAMELIZED ONIONS +$15
ROASTED RACK OF LAMB, GINGERBREAD CRUST, GRAVY BEADED WITH TRUFFLE OIL +$17
LAND AND SEA, VEAL TENDERLOIN CHIMICHURRI AND LOBSTER TAIL, BLACK GARLIC BUTTER +$17
ISLAND LOBSTER TAILS, LIME BUTTER AND ST-DAMIEN SAFFRON +$27