Post on 01-Mar-2016
description
BREAKFASTS
$ 16 50
$ 17
$ 24
Breakfasts
GRANDE ALLÉE Minimum 30 guests
• Breakfast pastries
• Sliced fruit and yogurt
• Fine cheeses
• Cretons
• La Fourmi Bionique granola cereals
with dried fruit
• Toast, butter, and homemade jam
• Orange juice
• Coffee, tea, herbal tea
HOT
• Scrambled eggs
• Fried potatoes
• Bacon, sausage and Beauce maple ham
Choice of one of the following:
• Nest of Paillasson potatoes with poached egg,
spinach and Mornay sauce
• Scrambled eggs and smoked salmon tart,
sour cream, red onions and fried capers
• Fresh vegetables frittata au gratin
• English muffin with fried eggs, St-Antoine
de l’Île-aux-Grues cheese, pancetta, arugula
and tomatoes
Choice of one of the following:
• Golden brioche with caramelized bananas
flambéed in Sortilège
• Maple butter crepes
• Buttermilk pancakes, maple chunks, apple butter
• Crepes with seasonal fruit, caramel sauce
BUFFET BREAKFASTS
CONTINENTAL Minimum 10 guests
• Croissants, chocolate croissants, Danishes
• Sliced fruit and yogurt
• Assorted cheeses
• Butter and homemade jam
• Orange and cranberry juice
• Coffee, tea, herbal tea
HEALTH-SMARTMinimum 10 guests
• Yogurt martini with seasonal berries
and granola
• Assorted cheeses
• Sliced fruit
• Seasonal homemade breakfast bread
(banana, pumpkin, cranberry)
• Butter and homemade jam
• Smoothie
• Coffee, tea, herbal tea
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Breakfasts
!
$ 25 $ 24
The time allotted for a buffet breakfast
is 1.5 hour. A surcharge of $ 25 per hour,
per server, will be added to your bill for
the extra time allocated.
HOT BuffET ONLy
Eggs Benedict, eggs Florentine or bagel with scrambled eggs,
smoked salmon, and cream cheese: $ 2 extra
Chef on site to cook your eggs or omelet just the way
you like them! $ 3 per person (minimum 20 guests)
SUGAR SHACKMinimum 30 guests
• Sliced fruit, country bread
• Butter, homemade jam and peanut butter
• Cretons and assorted cheeses
• Fruit ketchup, mustard and pickled beets
• Scrambled eggs and vegetables
• Maple syrup poached eggs on multigrain bread
• Beauce smoked bacon, bone-in ham
• Thinly sliced potatoes cooked in duck fat
• Maple butter crepes
• Baked beans
• Assorted juices
• Coffee, tea, herbal tea
HEALTH-SMART LAURIERMinimum 30 guests
• Yogurt verrine with seasonal berries
and granola
• Sliced fruit
• La Fourmi Bionique granola cereals
with dried fruit
• Multigrain bagel and Vitalité bread
• Home-smoked salmon
• Light cream cheese
• Québec cheeses selection
• Seasonal homemade breakfast bread
(banana, pumpkin, cranberry)
• Butter and homemade jam
• Smoothie
• Coffee, tea, herbal tea
HOT
• Scrambled eggs
• Homemade oatmeal
• Vegetarian sausages
• Roasted potatoes with flaked almonds
Choose one of the following:
• Scrambled egg whites tart with herbs,
tomatoes and light cheese
• Buckwheat crepes, seasonal berries
and maple syrup
• Poached egg with seasonal vegetables
served in a ramekin
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
PLATED BREAKFASTSChoice of breakfasts, served at your table
Minimum 10 guests
Breakfasts
$ 19
$ 16
TRADITIONAL
Choose one of the following:• Eggs Benedict
• Eggs Florentine
• Scrambled eggs with fine herbs
• Two baked eggs
• Scrambled eggs verrine with mushrooms,
tomatoes and cheese
• Scrambled eggs and smoked salmon tart,
sour cream, red onions and fried capers
• English muffin with fried eggs, St-Antoine
de l’Île-aux-Grues cheese, pancetta, arugula
and tomatoes
• Golden brioche with caramelized bananas
and baked egg
• Buckwheat pancake, scrambled eggs,
sour cream, smoked salmon
• Poached egg with maple syrup, crepe
with maple butter and ham on the bone
• Bacon, venison sausage
• Fried potatoes
• Basket of toasts
• Butter and homemade jam
• Orange juice
• Fresh fruit martini
• Coffee, tea, herbal tea or milk
CONTINENTAL
• Croissant (1) and Danish (1), mini muffin (1)
• Fresh fruit martini
• Québec cheeses
• Assorted yogurt
• Butter and homemade jam
• Orange juice
• Coffee, tea, herbal tea or milk
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Breakfasts
$ 20
$ 20
$ 19QUÉBEC PLATTER
• Smoked bacon and Mamirolle cheese omelet
• Potatoes and baked beans, sliced ham rump
• Maple butter crepes with seasonal fruit
• Toasted country-style bread, cretons and jam
• Old-fashioned apple juice
• Coffee, tea, herbal tea or milk
BREAKFAST MARTINI
Choose one of the following:
• Scrambled egg martini with garden
vegetables, pancetta, and Mornay sauce
• Poached egg with rösti, ham, spinach,
hollandaise sauce
• Seasonal berry smoothie
• Multigrain toast
• Fresh fruit cup
• Orange juice
• Coffee, tea, herbal tea or milk
HEALTHy, GLUTEN AND LACTOSE FREE
• Fresh fruit martini
• Two soft boiled eggs
• Verrine of lactose free soy-based yogurt
with fruit
• Homemade baked beans
• Grilled gluten and lactose free bread
• Orange juice
• Cofee, tea, herbal tea or lactose-free milk
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Prix indiqués par personne sauf indication contraire. Prix sujets à changement sans préavis. Des frais de main d’œuvre de 80 $ seront ajoutés pour les groupes en bas du nombre minimum requis. Frais de service 11 %, frais d’administration 5 %, taxes en sus.
COFFEE BREAKS
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Coffee Breaks
COLLATIONSPrice per person
A / Coffee, tea, herbal tea, 5 75
pitcher of fruit juice
B / Coffee, tea, herbal tea, 7 00
soft drinks and bottled water
C / Coffee, tea, herbal tea and pitcher 8 00
of fruit juice, muffin (1)
D / Coffee, tea, herbal tea 8 50
and pitcher of fruit juice,
assorted homemade pastries
E / Coffee, tea, herbal tea and warm 8 00
homemade cookies (2)
Choice of : pitcher of fruit juice
or soft drinks
f / Coffee, tea, herbal tea, pitcher 9 25
of fruit juice and sliced fruit platter
G / Coffee, tea, herbal tea, pitcher 8 50
of fruit juice, sparkling water
Choice of : Seasonal fruit bread
(banana, cranberry, zucchini, pumpkin)
or scone
H / Coffee, tea, herbal tea and our 9 00
famour seasonal cupcakes
I / Hot chocolate, coffee, fruit 9 25
skewers and dark chocolate sauce
À LA CARTE ITEMSPrice per person
Nachos and salsa 4 00
Sliced fruit platter 5 00
Cheddar cheese (50 g) 5 25
Cheddar cheese and fruit skewer (40 g) 6 50
À LA CARTE ITEMSUnit price
Coffee, tea, herbal tea 3 75
Soft drink 3 75
Mineral or sparkling water 330 ml 3 75
750 ml 7 00
Fruit juice (300 ml) 4 00
Pitcher of fruit juice (1,7 l / 10 glasses) 20 00
Fruit smoothie 6 00
Yogurt (125 g) 3 00
Yogurt martini with La Fourmi Bionique 4 75
granola and fruit
French pastries, muffins 3 75
Homemade energy bar 4 00
(Chocolate and almonds, Pistachio
and coconut, Dried fruit and chocolate)
Chips or pretzels (360 g) 12 00
Peanuts (400 g) 15 00
Mixed nuts (300 g) 18 00
Homemade cookies (12) 19 00
Homemade biscottis (12) 24 00
Dessert bites (12) 35 00
Homemade cupcakes (12) 52 00
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Coffee Breaks
$ 9
$ 12
THEME COFFEE BREAKSMinimum 20 guests
$ 9 75 $ 12
$ 9
$ 14
MAPLE TIME
• Maple taffy cone
• Maple energy bars
• Maple macaron
• Coffee, tea, herbal tea
POwER BREAK
• Selection of energy smoothies
• Assorted homemade energy bars
(Chocolate and almonds, Pistachio
and coconut, Dried fruit and chocolate)
APPLE BREAK
• Apples dipped in chocolate
• Candied apples
• Green apple macaron
• Sparkling apple cider
BLUEBERRy BREAK
• Healthy Bleu d’ici blueberry
and soy milk drink
• Blueberry macaron
• Blueberry fritter
HEALTH-SMART
• Seasonal fruit smoothie
• Nature granola bar
• Mixed nuts and dried fruit
• Coffee, tea, herbal tea
CHOCOHOLIC
• Hot chocolate
• Dark chocolate crisps
• Grilled nuts and white chocolate bark
• Brownie lollipops
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
LUNCHES
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
$ 21
Lunches
$ 21
$ 21
$ 24
OPTION 1
• Vegetable juice or soup of the day*
• Fresh vegetables and dip
• Homemade chips*
• Seasonal salad
• Multigrain bread, chicken salad, celery,
green apples and homemade mayonnaise
• Homemade fruit salad and madeleine
• Coffee, tea, herbal tea
OPTION 2
• Vegetable juice or soup of the day*
• Fresh vegetables and dip
• Homemade chips*
• Cajun legumes salad
• Wrap with smoked turkey, avocado,
roasted red peppers, mayonnaise,
green onion and fresh cilantro
• Coffee Salambo
• Coffee, tea, herbal tea
LUNCH BOXES OR COLD PLATTERS Minimum 10 guests
OPTION 3
• Vegetable juice or soup of the day*
• Fresh vegetables and dip
• Homemade chips*
• Apple and celery root salad
• Ciabatta with olives, tuna salad, egg,
red onions, lovage, mustard and
homemade mayonnaise
• Seasonal fruit crumble
• Coffee, tea, herbal tea
OPTION 4
• Vegetable juice or soup of the day*
• Fresh vegetables and dip
• Homemade chips*
• Marinated mushrooms salad
• Roast beef with Montreal spices on rye bread,
pickles, St-Benoit cheese and horseradish
mayonnaise
• Chocolate caramel pie
• Coffee, tea, herbal tea
Our sandwiches are served at room temperature with the cold platter; not applicable to lunch boxes.
* Soups and homemade chips are not available for lunch boxes.
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Lunches
$ 21
$ 22 $ 21
$ 25OPTION 5
• Vegetable juice or soup of the day*
• Fresh vegetables and dip
• Oriental-style vegetables salad
• Croissant with ham, tomatoes, arugula, hard
boiled eggs, Dijon and honey mayonnaise
• Paris Brest
• Coffee, tea, herbal tea
OPTION 6
• Vegetable juice or soup of the day*
• Fresh vegetables and dip
• Homemade chips*
• Italian-style pasta salad
• Multigrain croissant, marinated pork strips,
Meaux mustard, honey, curry, onions,
bacon and provolone cheese
• Homemade millefeuille
• Coffee, tea, herbal tea
OPTION 7
• Vegetable juice or soup of the day*
• Fresh vegetables and dip
• Homemade chips*
• Couscous salad with tomato and mint
• Rosemary focaccia, braised lamb, goat cheese
and cranberry chutney
• Caramelized walnuts in flaky pastry
• Coffee, tea, herbal tea
OPTION 8 VEGGIE
• Vegetable juice or soup of the day*
• Fresh vegetables and dip
• Homemade chips*
• Deluxe vegetarian sandwich, five grain bread,
tomatoes, cucumber, basil, curly lettuce,
tomato pesto mayonnaise
• Feta cheese
• Vanilla cream puff
• Coffee, tea, herbal tea
Our sandwiches are served at room temperature with the cold platter; not applicable to lunch boxes.
* Soups and homemade chips are not available for lunch boxes.
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Lunches
COLD BUFFETS Minimum 25 guests
$ 26 $ 32THE DELISandwiches are served at room temperature
• Soup of the day with bread
• Selection of two mixed salads
• Mixed salad with herbs
• Wrap with smoked turkey, avocado, grilled
red peppers, mayonnaise, green onion
and fresh cilantro
• European-style pizza
• Roast beef with Montreal spices on rye bread,
pickles, St-Benoit cheese and horseradish
mayonnaise
• Pickled vegetables and condiments
• Selection of three desserts
• Fruit salad
• Coffee, tea, herbal tea
HALF & HALF
• Soup of the day with bread
• Selection of two mixed salads
• Pickled vegetables and condiments
SANDwICH (1/2 PER PERSON)
• Wrap with Matane shrimps, rice vermicelli,
chopped lettuce and guacamole mayonnaise
• Multigrain croissant, marinated pork strips,
Meaux mustard, honey, curry, onions, bacon
and provolone cheese
SELECTION Of 2 HOT ITEmS
(25 to 40 guests)
SELECTION Of 3 HOT ITEmS
(more than 40 guests)
• Chicken émincé with curry and coconut milk
• Raviolis with grilled mushrooms, topped
with Chef’s bolognese sauce
• Lasagna with chicken, bechamel, spinach,
mushrooms, peppers, tomato sauce
• Grilled chicken breast, home BBQ sauce
• Salmon brochette, saffron rice, homemade salsa
• Vegetarian lasagna with grilled vegetables,
spinach and pizzaïola sauce
• Veal blanquette, mushrooms and pearl onions
• Tilapia fillet in jalapeño crust on ratatouille
• Chili con carne and nachos
• Spaghetti with meatballs and tomato sauce
• Selection of three desserts
• Fruit salad
• Coffee, tea, herbal tea
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
$ 32$ 29 LE LAURIERSandwiches are served at room temperature
• Soup of the day with bread
• Fresh vegetables and dip
• Selection of two mixed salads
• Mixed salad with herbs and garnishes
• Half-bagel with home-smoked salmon
• Wrap with smoked turkey, avocado, grilled
red peppers, mayonnaise, green onion
and fresh cilantro
• Croissant with ham, tomatoes, arugula, hard
boiled eggs, Dijon and honey mayonnaise
• Pickled vegetables and condiments
• Selection of three desserts
• Fruit salad
• Coffee, tea, herbal tea
ORIENT EXPRESS
• Thai soup
• Asian-style salmon tartare
• Chinese-style takeout box with beef tataki
in shiitake crust, oriental-style salad
• Vegetarian sushis
SELECTION Of 2 HOT ITEmS
(25 to 40 guests)
SELECTION Of 3 HOT ITEmS
(more than 40 guests)
• Imperial roll with shrimp and chicken
on rice vermicelli
• Oriental chicken stir-fry on steamed rice
• Pork satay with peanuts on fried rice
• Vegetables chow mein with tofu or beef
• Fruit fritter with ice cream
• Exotic fruit salad
• Coffee, green tea
Lunches
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
$ 3
HOT BUFFET À LA CARTELunch or Dinner • Includes starter, dessert, coffee, tea, herbal tea
Minimum 60 guests
COLD
• Fresh vegetables and dip
• Tomato, olive, and caper tart
• Two mixed salads
• Mixed salad with croutons, bacon bits,
parmesan cheese, and house vinaigrette
• Assorted olives and pickled vegetables
SOUP• Chef’s inspiration
• Assorted bread and butter
EXTRASPrice per person
• Platter of fine charcuterie and terrines,
confit and chutney
• Chinese-style takeout box with rice vermicelli,
vegetables and tofu spring roll, hoisin sauce
• Asian-style shrimp pyramid, wasabi and
sake emulsion
• Home-smoked salmon platter, fresh salmon
marinated with salted fine herbs and Marquise
de L’Orpailleur, tart lemony sauce
! The time allotted for a buffet lunch is 1.5 hour. A surcharge of $25 per hour,
per server, will be added to your bill for the extra time allocated.
Lunches
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Lunches
Choice of 2 hot items $ 37
Choice of 3 hot items $ 41
Choice of 4 hot items $ 45
$ 3 supplement if served after 16 pm
DESSERTS
• Fresh fruit salad
• Dessert table
• Assorted fine Québec cheeses with
baguettes and fruit
Assorted soft drinks Extra $ 3 75 / unit
and bottled water
INTERACTIVE STATIONS With Cook on site, 60 guests minimum
($ 5 per person). Ask your coordinator
for availability.
• Bruschette station with croutons, pesto,
fresh tomatoes from Quebec, Mozzarina
cheese, assorted vinegars, salt and pepper
• Sushi station with vegetables, crab, tuna
or fresh salmon
• Oyster station with fresh lemon, shallot
vinaigrette and spicy tomato water (in season)
• Interactive ice cream station with nitrogen
• Chocolate station with fruit and nuts
HOT
• Vegetarian couscous
• Perigord gnocchi with duck confit
and truffle oil
• Spinach and four cheese Agnoletti, rosé sauce
with pepper and vodka
• Seafood cassoulet, Pernod sauce
• Ravioli stuffed with Atlantic lobster, lobster
sauce with exotic fruit and Indian spices
• Black cod thick-cut steak marinated in
balsamic, black garlic crust, sauce vierge
• Oriental-style stir-fried Angus beef served
on Thai noodles
• Mediterranean-style marinated chicken breast,
tangy balsamic sauce vierge
• Shrimp brochette marinated in Espelette
pepper and mango
• Guinea fowl casserole with apples and tarragon,
Carminée du Terroir sauce and cashew crunch
• Pork tenderloin in pepper and coffee crust,
Mole Sauce
• Roasted strip loin, five peppercorn beef jus
• Veal cutlet, prosciutto, peppercorn Comtomme
cheese on a bed of orzo, sage and brandy sauce
• Veal medallion with Tomme de Grosse-Île
cheese, wild mushroom pappardelle
and a Sortilège sauce
• Osso bucco of lamb marinated in Middle
Eastern spices, braised with tomatoes
and sea buckthorn
• Fresh trout on a bed of cabbage and rhubarb,
maple flavoured butter sauce
• Herb-crusted salmon slice with a lime
and white wine sauce
• Cipaille with wild game marinated in fir
and juniper berry jelly
Garden vegetables and garnishes
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
À LA CARTE LUNCHIncludes starter, dessert, coffee, tea, herbal tea
Minimum 25 guests
$ 25
Lunches
STARTERS
• Soup of the day
• Garden salad, feta, black olives, tomatoes,
homemade vinaigrette
• Arugula salad, pancetta, shaved parmesan
and citrus vinaigrette
• Chicken liver mousse, kumquat confit
and port jelly, Vertigo Gourmet Mediterranean
microgreens
• Seafood terrine, shellfish espuma, fennel
and sweet pepper salad
• Lentil, beans and endive salad, hummus,
grilled pita, tomatoes and basil vinaigrette
• Crepe roll with smoked salmon, cream cheese,
lemon, coriander, microgreens, radish and
artichoke salad
MEAL SALAD
• Fine lettuce salad, duck leg confit, 27
anise and orange vinaigrette
• Boston and romaine lettuces, 25
four cheese fondue, green apples, walnuts
and Carminée Du Terroir vinaigrette
• Gaspesian cod salad with Matane shrimps 28
and scallops, potatoes, peas, celery,
mustard and capers vinaigrette
• Rice vermicelli salad with carrots, 25
bell peppers, scallions and daïkon,
grilled chicken breast marinated
in lemongrass, ginger and cilantro
HEARTy SOUPS
• Oriental chicken soup, George V style
• Côte-Nord seafood chowder, Louisiana-style
• Andalusian soup with tomatoes, bell peppers,
beluga lentils, tofu, basmati rice, vegetables
and seasonal fine herbs
PASTAS
• Amorini pasta in four cheese rosé 27
sauce, truffle tapenade, diced tomatoes
and vegetables
• Farfalle with olive oil, mushrooms, 27
caramelized pearl onions and grilled
Doré-mi cheese, chicken with paprika,
smoked paprika butter sauce
• Seafood lasagna, white sauce, spinach, 29
zucchini, bell peppers and tomato sauce
• Penne with homemade sausage, 27
spinach, goat cheese and tomato sauce
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Lunches
DESSERTS
• Pistachio tart, citrus cream sauce
• Blueberry crumble, vanilla Catalan cream
• Dark chocolate and hazelnut praline
• Reinvented strawberry shortcake
• Homemade sugar tart
• Frozen Philadelphia cheese dessert with
exotic sorbet
• Maple choux pastry, cranberry sauce
• Ganache, banana bread and chocolate
hazelnut cream
• Fresh fruit salad, homemade madeleine
* NOTE for lunches or dinners with a choice of two
main courses, the menu will consist of a
soup of the day, a choice of two main courses
identified with an asterisk(*) and dessert.
menu selections must be made by 10 am
the day of the event.
The price of the meal will be the higher of the
two selections.
MAIN DISHES
*Sweet and savoury pork stew 29
with basmati rice, pineapple,
celery, carrots and onions
*Chicken breast with crushed fresh 30
tomatoes, Québec cheese, pasta with
arugula pesto, vegetables and Hunter sauce
*Crispy chicken with an orange-ginger 31
glaze served alongside Chinese cabbage,
peppers and yet ca mein noodles
*Salmon Wellington, homemade spiced 32
guacamole, red bell peppers, sautéed
vegetables and sour cream salsa
*Fleuron cheese and veal casserole with 33
caramelized onions, cremini mushrooms,
broccoli, and sweet potato purée
*Marinated steak with shallot, balsamic 33
and Dijon mustard, sautéed mushrooms,
baby potatoes with bacon and green beans
Beef braised in red wine, mashed 33
potatoes with horseradish, fresh vegetables
Cajun-style veal Osso buco, mushroom 34
fettuccine and vegetables
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Déjeuners & buffets • page 1
Prix indiqués par personne sauf indication contraire. Prix sujets à changement sans préavis. Des frais de main d’œuvre de 80 $ seront ajoutés pour les groupes en bas du nombre minimum requis. Frais de service 11 %, frais d’administration 5 %, taxes en sus.
À LA CARTE DINNER
À la carte Dinner
$ 3
STARTERS
• Martini of spinach, endives and apples,
raspberry marinated quail
• Mesclun salad, hazelnut baklava, Saint-Honoré
cheese with caramelized pears, quince
vinaigrette
• Mesclun salad, brioche stuffed with goat
cheese and maple chunks, wild blueberries
confit, Labrador tea vinaigrette
• Duck rillettes, acorn squash chutney,
mashed peas, beet espuma
• Smoked salmon carpaccio, asparagus
dumpling with orange and anise oil
• Grilled vegetables and Mozzarina cheese,
served with a pesto and balsamic reduction
EXTRASPrice per item
Salmon trilogy
• Honey and vanilla salmon tataki
• Salmon tartare with capers and chives
• Home-smoked salmon with green oil and lemon
Beef trilogy
• Carpaccio in peppercorn crust, basil emulsion
• Tartare, quail egg and parmesan crisp
• Garlic flower and tomato confit
Asian-style trilogy
• Chinese-style takeout box
• Vegetables and shrimp spring roll
• Tuna sushi and crab cake
SOUPS
• Consommé of duck from Ferme Les Canardises,
duck confit, lentils and fine herbs
• Spruce-flavoured mushroom and leek soup
• Watercress and potato soup, crispy pancetta
• St. Germain soup with Beauce smoked ham
• Québec seafood chowder with corn,
peppers and sweet potatoes
• Cream of vegetables soup with lemon
cheese cream
• Honey-flavoured Crécy soup with ginger
and coriander sprouts
• California lobster bisque cappuccino
with star anise cream
• Parsnip soup with maple and cumin
GRANITA
• Fresh tomato, lovage, Sarawak black
peppercorn and Bombay Sapphire gin
• Grapefruit and vanilla, Marquise de l’Orpailleur
• Meyer lemon, mint and Limoncello
• Cucumber, dill pollen, fleur de sel and tequila
• Beet, sour cream and vodka
• Quebec apple, apple cider, blackcurrant
and apple brandy
DÎNER À LA CARTE Includes starter, soup or granita, dessert, coffee, tea, herbal tea
Minimum 25 guests
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
À la carte Dinner
POULTRy
Chicken breast marinated in roasted 40
tandoori, flaked almonds and lentils
basmati rice, aigrelette sauce
Ferme Les Canardises duck with 44
a Northern Quebec redcurrant glaze,
baby potatoes cooked in duck fat,
périgourdine sauce
Guinea fowl breast stuffed with arugula 42
and chicken mousse, peppercorn raclette
cheese, mushroom sauce
FISH & SEAFOOD
Cedar plank Atlantic salmon with oyster 41
mushroom crust, Magenta sauce
Atlantic halibut steak marinated 46
in saffron, shrimp brochette with Espelette
pepper, bell pepper and tomato salsa,
risotto with fine herbs
Scallops and scampi (3) on a bed 59
of udon noodles and stir-fry vegetables
in a Chinese basket
MAIN DISHES
MEAT
Pork tenderloin marinated in balsamic 42
vinegar and black garlic, creamy polenta
with fine herbs from our garden
Braised Angus AAA cross rib, jalapeño 44
pepper and Veuve noire beer from
Archibald micro-brewery, mashed potatoes
with horseradish and lovage
Veal Wellington, Paillasson potatoes, 49
pancetta and Québec cheese,
Marsala sauce
Rack of lamb and braised shank, 51
mashed parsnips and potatoes, lamb jus
Grilled AAA beef rib steak, green 53
peppercorn and brandy, potato straws
AAA beef tenderloin (170 g) encased in 56
cheese, potato gratin with garlic flower and
diced tomatoes, Sortilège liqueur demi-glace
Pan-fried Québec venison medallion, 60
Mountain Ash jelly demi-glace, lentils
and smoked lardoons stew
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
$ 40
À la carte Dinner
VEGETARIAN DISHES
• Grilled lasagna with bell peppers, mushrooms,
sundried tomatoes and spinach, tomato and
smoked paprika sauce
• Grilled squash pannequet stuffed with
mushrooms, wild rice, fleur d’ail tomatoes
and grilled bell peppers sauce
• Asparagus and butternut squash risotto
with grilled hazelnuts and a vegetable port jus,
Puy lentils and barley with fresh garden
vegetables
• Four cheese agnoletti, arugula and
caramelized pearl onions, shaved parmesan
• Ravioli duo with grilled mushrooms and
butternut squash, rosé sauce
DESSERTS
• The Mikado: Chocolate biscuit, wild
raspberry cream
• Chocolate almond pound cake, Coureur
des Bois bavarian cream, licorice-flavoured
poached pear
• Maple trilogy: mousse, ice cream Extra: $2
cone, crème brûlée and maple tea fumes
• Modern cappuccino and chocolate
mille-feuille on a walnut cookie
• Chocolate dome, nougat ice cream,
champagne caramel
• Baba à la Marquise de l’Orpailleur wine,
light vanilla cream, seasonal berries
• Mascarpone martini, poached apples,
salted caramel cream
• Trilogy inspired by the season: ice cream,
crisp and espuma
• Maple crème brûlée in a martini, flambéed
at the table
• Cocoa nib cannelloni, crème caramel ice
cream, candied redcurrants, yellow bell pepper
and melon coulis
• Reinvented Engadiner Nusstorte, walnut
caramel, apricots flambéed with Michel Jodoin
cider liqueur, goat cheese ice cream and
Candy Cap mushrooms
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
À la carte Dinner
Heinrich Meesen, Chef
EXTRAS
Fine Québec cheeses platter 9 75
(3 varieties, 15 g per guest)
Fine Québec cheeses platter 8 00
with grapes, nuts and crackers
(1 per table)
Choice of granita 5 00
Your company logo on a dessert 5 00
(minimum 75 guests)
À LA CARTE BANQUET
Tempted by more than one main course from our fine selection? Our Executive Chef offers you the possibility of choosing
up to three main courses!
Simply make your selections and our attentive staff will take your
guest selections for the main course at the end of the first course.
PRICE SCALE
Add $8 per person to the higher priced selection.Example: Atlantic salmon $ 41 + Pork tenderloin $ 42 (higher priced)
+ $ 8 = $ 50 per person.
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Prix indiqués par personne sauf indication contraire. Prix sujets à changement sans préavis. Des frais de main d’œuvre de 80 $ seront ajoutés pour les groupes en bas du nombre minimum requis. Frais de service 11 %, frais d’administration 5 %, taxes en sus.
CATERING SERVICES
Catering Services
CATERING fEES Include transportation, labour,
cutlery, glassware and linens
DîNER RECEpTION
25-99 guests $ 18 $ 12
100-300 guests $ 16 $ 10
more than 300 guests $ 12 $ 8
Hôtel Château Laurier Québec offers the
same quality of service and food at the
location of your choice.
Le George V catering service is now available
for weddings, receptions, cocktail parties, etc.
We invite you to customize your menu with
the help of one of our specialists, or choose
from our selection of banquet menus.
Catering is first and foremost an art with its
own set of specialized skills. Since nothing
brings people together more than sharing
a good meal, offer your guests the George V
banquet and catering service.
whether your event is personal
or professional, and wherever the venue,
our planners will exceed your expectations.
Our team members will impress you with
their talent and expertise, making your event
simply unforgettable!
wE wILL BE DELIGHTED TO GUIDE yOU THROUGHOUT THE ENTIRE PLANNING PROCESS.
NO DETAIL wILL BE LEFT TO CHANCE!
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
SUMMER
Prix indiqués par personne sauf indication contraire. Prix sujets à changement sans préavis. Des frais de main d’œuvre de 80 $ seront ajoutés pour les groupes en bas du nombre minimum requis. Frais de service 11 %, frais d’administration 5 %, taxes en sus.
SUMMER
Menus saisonniers
$ 24 $ 29
COLD STARTERS
• Fresh vegetables and dip
• Green salad with two house vinaigrettes,
bacon bits,
parmesan cheese, croutons, and grated cheese
• Two-cabbage salad, Chef’s potato salad,
Italian pasta salad
• Pickled vegetables and condiments
GOURMET HAMBURGERS & SAUSAGES Choice of two from the following items:• Charlevoix veal with sundried tomatoes
and thyme
• Angus beef with Montreal-style steak spices
• Pork with Isle-aux-Grues cheddar cheese
• Salmon with capers and green onions
• Charlevoix lamb
Choose one of the following items:• Italian sausage
• Merguez
• Oktoberfest
• Jumbo hot dog
• Sliced cheddar and Swiss cheeses
Fine Québec cheeses Extra $ 4
(3 varieties, depending on the market)
SKEwERS
Choice of two from the following items:• Angus beef with sweet peppers
and peppercorn sauce
• Tiger shrimps with zucchini, eggplant,
and sauce vierge
• Lamb shish kebab with mushrooms
and onions marinated in oregano,
chive pepper and garlic
• Tandoori-marinated chicken satay
with aigrelette sauce
• Ginger-marinated Atlantic salmon with
creamy white wine and maple syrup sauce
BARBECUE MENUSIncludes cold starter, dessert, coffee, tea, herbal tea
Minimum 50 guests
Summer
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
$ 33 $ 52GRILLED FARE
Choice of two from the following items:• Angus beef flank steak with French
shallot sauce
• Salmon steak marinated in fresh herbs,
white wine, and lemon
• Apple and balsamic vinegar bone-in pork chop
• Ribs with homemade barbecue sauce
• Marinated grain-fed turkey with cranberry sauce
• Rosemary lamb sirloin with fir jelly sauce
DELUXE GRILLED FARE Choice of two from the following items:
• Angus beef sirloin steak with meat
glaze emulsion
• Lobster tails or half-lobster with garlic butter
• Cajun-style prawns with West Indian–style butter
• Jumbo scallop with pink grapefruit
and vanilla beurre blanc
• Bone-in veal chop with Madagascar
peppercorn sauce
• French-cut rack of lamb with mustard
and rosemary jus
• Chilean sea bass filet marinated
in fresh cilantro and lime juice
Served with grilled marinated vegetables
and a parisienne potato brochette
DESSERTS
• Pastry Chef dessert table
• Coffee, tea, herbal tea
Add $ 5 / person for service after 4 p.m.
Summer
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
RECEPTIONS
Receptions
$ 34 $ 29DELUXE CANAPÉS Served by the dozen, minimum 5 dozens
COLD
• Bison tataki in a pepper and oyster mushroom
crust with garlic flower emulsion
• Layered corn pancakes and blinis, cream
cheese with spinach and lime, salmon gravlax
with vodka and pink pepper
• Rillettes and duck foie gras mousse on rye
bread, apple and physalis compote, orange
and fleur de sel macaron
• Small mound of ratatouille with crushed feta
in basil and olive oil
• Smoked prosciutto, melon with Domaine
Pinnacle ice cider
HOT
• Rosemary-marinated scallop wrapped in
Beauce smoked bacon
• Hercule cheese imperial roll, cranberry chutney
• Red curry tiger shrimp coated with coconut
and panko, Thai sauce
• Duck breast glazed with Ferme des Monts
blackcurrants
• Bundle of sweetbreads, tomatoes and Ciel
de Charlevoix cheese
REGULAR CANAPÉS Served by the dozen, minimum 5 dozens
COLD
• Rye bread with parmesan cheese, spicy pepper
butter, prosciutto, homemade tapenade
• English cucumber with duo of salmon rillettes,
wasabi emulsion
• Chicken, maple and dried blueberries mousse
• Capriny goat cheese and maple chunks in
a hazelnut crust, balsamic vinegar reduction
• Beef tartare, crispy potato straws
HOT
• Chicken satay with plantains, prune supreme
sauce
• Dim sum–style shrimp with a sweet
and savoury mango-lemongrass sauce
• Québec cheeses fondue, vanilla-flavoured
apple and pear compote
• Lamb shish kebab, homemade tzatziki
• Pulled pork with tomatoes and caramelized
pearl onions
Let our Executive Chef select hot and cold
canapés for you made from local Québec
products! $ 27 / dozen
Our assortment of hot and cold canapés
are served buffet-style.
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Receptions
$ 39 SIGNATURE CANAPÉS Served by the dozen, minimum 5 dozens,
served on stations
COLD
• Pyramid duo: tiger prawns marinated
in smoked paprika, Pernod and poppy
seeds shrimps
• Pepper and lemon smoked scallops with
Beauce smoked bacon
• Ratatouille, Mozzarina and flaked almonds
• Duck confit and pan-seared foie gras served
with currant vinaigrette, arugula, croutons,
and truffle oil
• Tomato consommé, goat cheese and long
pepper espuma served in a shooter
• Crunchy garden vegetables with hummus
and dried black olives
• Salmon tartare with Finger Lime lemon
and George V smoked salmon
• Verrine of crab and Matane shrimps salad
• Scallop seared on one side, passion fruit
vinaigrette, summer salsa
• Oriental-style vegetables, spring roll,
fried noodles, homemade Ponzu sauce in
a Chinese-style takeout box
• Yet ca mein noodles, salmon or tuna roll
in a Chinese-style takeout box
• Soba noodles and black garlic and mirin–
marinated beef tataki served in a Chinese-style
takeout box
• Seasonal vegetables mousse, Vertigo
microgreens
• House smoked salmon jerky and cucumber,
yogurt sauce with dill
• Beef tartare with poached quail egg,
watercress emulsion
• Assorted California sushis and fresh makis
HOT
• Mini veal hamburger with wild mushrooms
and fine herbs, Riopelle cheese
• Mini emu hamburger, Paillot goat cheese,
apples and Carminée Du Terroir
• Montreal-spiced mini beef cheeseburger
with St-Antoine cheese and house sauce
• Mini gluten free veggie burger with grilled
Doré-mi cheese, lentils and vegetables
with hummus, dried tomato and fine herbs
mayonnaise
• Grilled cheese with Bergeron cheese, walnut
bread, apple butter and Golden raisins
• Welsh rarebit with Île-aux-Grues cheddar
cheese, porchetta and multigrain bread
• Fish and chips with potato straws, house
tartar sauce
• Pork Wellington, morels, Tomme de Kamouraska
cheese, Québec milfoil tea sauce
• Québec wild game cassolette, alder and
spruce cream
• Braised venison shank, mashed potatoes
with roasted garlic, game stock
• Lamb tenderloin brochette with prunes,
Marquise de l’Orpailleur sauce
• Risotto with roasted vegetables, walnut
crumble, tomato sauce with fresh herbs
• Mini quiche with seasonal vegetables,
Québec cheese
• Crab cake, edamame purée, shellfish oil
• Marinated skewered scallops and shrimps
with roe, coconut milk and ginger
• Mini penne, cheese sauce and truffle oil
• Brandade of salted cod with panko breadcrumbs,
mashed potatoes with black garlic, jalapeño
mayonnaise
• Lobster Thermidor cassoulet
• Beef tenderloin, fresh horseradish and cherry
tomatoes
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Receptions
$ 2
$ 3
DESSERTS
• House panna cotta served in a conik glass
• Double chocolate mousse (maple liqueur and
strawberry-raspberry wine), chocolate crisp
• Lollipop of white chocolate and coconut rocher
• Mini crème brûlée flavoured with Neige Noir
ice cider from La Face Cachée de la Pomme
• Cherry cupcake on amaretto and cranberry
verrine
• Pineapple and gooseberry crumble with yogurt
• Catalan cream with seasonal fruit
• Verrine of maple sap and Caillé cheese mousse
• Four assorted house macarons
• Walnut, pineapple and cream cheese success
cake with carrot confetti
• Shooter of Bleu d’Ici blueberries
and Côte-Nord’s cloudberries
• Chocolate layer cake with banana, strawberry
jam and peanut butter
COFFEE TREATS Unit price
• Chocolate Muscadine with Crown Royal
and crunchy hazelnuts
• Candied fruit and chocolate mendiant
• Salted butter caramel with almonds
PASTRy CHEF’S STATION
George V milk bar: Assorted ice creams,
sorbets, sundae toppings
EXTRAS
Fresh vegetables and dip 3 75 / pers.
Mixed salads (3 choices) 3 75 / pers.
Cheddar cheese (80 g) 5 00 / pers.
Pulled pork with BBQ sauce, 6 95 / pers.
bread bar (minimum 30 people)
Fine charcuterie and terrine plate 7 00 / pers.
with baguettes and crackers (70 g/pers.)
Smoked salmon or gravlax 8 00 / pers.
with condiments (50 g)
Roast beef sliced in the room 8 95 / pers.
with bread bar and condiments
(minimum 30 people)
Assorted fine Québec cheeses 9 00 / pers.
with baguettes and fruit (80 g/pers.)
Sampling platter of fine Québec 12 00 / pers.
cheeses with baguette and fruit (80 g)
Basket of chips and pretzels (360 g) 12 00
Basket of peanuts (400 g) 15 00
Basket of mixed nuts (400 g) 18 00
Assorted sushis 39 00 / doz.
Shrimp pyramid (20/25) 39 00
SANDwICHES (homemade chips included)
• Assorted sandwiches 39 75 / doz.
(plain bread, no crust)
• Swedish-style sandwiches 45 00 / doz.
• Chicken mini pitas 41 75 / doz.
• Ham and cheese croissants 41 75 / doz.
• Smoked salmon and cream 44 75 / doz.
cheese bagels
• Kaiser bread with beef, 44 75 / doz.
Dijon mustard and onions
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
$ 45 DINNER RECEPTIONMinimum 50 guests
COLD
• Crunchy garden vegetables with hummus
and dried black olives
• Seafood pyramid, shrimps, scallops
and smoked salmon with goat cheese
• Ratatouille, Mozzarina and flaked almonds
• Duck confit and pan-seared foie gras served
with currant vinaigrette, arugula, croutons
and truffle oil
• Tomato consommé, goat cheese and long
pepper espuma served in a shooter
• Chinese-style takeout box with beef tataki
marinated in black garlic, served on soba
noodles
• Assorted California sushis and fresh makis
HOT
• Mini veal hamburger with wild mushrooms
and fine herbs, Riopelle cheese
• Welsh rarebit with Île-aux-Grues cheddar
cheese, porchetta and multigrain bread
• Brandade of salted cod with panko
breadcrumbs, mashed potatoes with black
garlic, jalapeño mayonnaise
• Pork Wellington, morels, Tomme de Kamouraska
cheese, Québec milfoil tea sauce
• Mini penne, cheese sauce and truffle oil
• Lobster Thermidor cassoulet
• Beef tenderloin, fresh horseradish and cherry
tomatoes
DESSERTS
• House panna cotta served in a conik glass
• Double chocolate mousse (maple liqueur and
strawberry-raspberry wine), chocolate crisp
• Mini crème brûlée flavoured with Neige Noir
ice cider from La Face Cachée de la Pomme
• Four assorted house macarons
• Québec cheeses selection with nuts, grapes,
crackers and croutons served on a slate
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Receptions
INTERACTIVE BUFFETMinimum 50 guests
$ 54 $ 40OPTION 1
COLD STATION wITH COOk
• Bruschette station with croutons, pesto,
fresh tomatoes from Quebec, Mozzarina
cheese, assorted vinegars, salt and pepper
• Salmon and beef tartare made to order
• Assorted salads, vegetables, green salad,
toppings and condiments
HOT mARTINIS STATION wITH COOk
• Martini with rack of lamb served on roasted
garlic potato purée with honey-glazed carrots,
broccoli purée and lamb jus with fine herbs
• Martini with shrimps and scallops brochette
on seven grain rice, citrus sauce vierge
• Martini with a foie gras pastry purse served
on warm mushrooms, cloudberry demi-glace
CHEESES STATION
• Québec cheeses selection with nuts, grapes,
crackers, croutons and fruit
DESSERTS STATION wITH pASTRy CHEf
• Ice cream bar with sorbets and sundae toppings
• Chocolate fondue with fresh fruit skewers
OPTION 2
CHINESE-STyLE TAkEOuT BOxES STATION
• Oriental-style vegetables, fried chinese
noodles, spring roll and home Ponzu sauce
• Yet ca mein noodles with salmon roll
• Beef tataki marinated in black garlic,
served on soba noodles
HOT STATION
• Martini with chicken satay and plantains on
oriental-style rice vermicelli and vegetables
• Martini with tuna tataki marinated in
lemongrass and ginger, home salsa
• Martini with pork and beef shish kebab, peppers
and cumin couscous, home tzatziki sauce
DESSERT STATION
• Double chocolate mousse (maple liqueur and
strawberry-raspberry wine), chocolate crisp
• Verrine of maple sap and Caillé cheese mousse,
fresh Québec strawberries
• Martini with fresh fruit salad
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Receptions
SEATED RECEPTION DINNERS
$ 41 LE GEORGE VMinimum 30 guests
COLD STATION
• Assorted sandwiches
Wrap with Matane shrimp / smoked salmon
with cream cheese on rye bread / ciabatta
with olives, prosciutto and melon with
balsamic vinegar / crostini with pesto,
tomatoes and Mozzarina
• Assorted fine Québec cheeses, grapes,
apples and nuts
• Croutons and crackers
• Two mixed salads
• Caesar Salad
CANApÉS (6 per person)
Cold
• Yet ca mein noodles and salmon
roll served in a Chinese-style takeout box
• Scallop seared on one side, passion fruit
vinaigrette, summer salsa
• Beef tartare with poached quail egg,
watercress emulsion
• Seasonal vegetables mousse, Vertigo
microgreens
Hot
• Mini beef cheeseburger with Montreal spice,
St-Antoine cheese and house sauce
• Grilled cheese with Bergeron cheese, walnut
bread, apple butter and Golden raisins
• Brandade of salted cod with panko
breadcrumbs, mashed potatoes with black
garlic, jalapeño mayonnaise
• Mini penne, cheese sauce and truffle oil
DESSERT STATION
• Pastry Chef dessert table
• Fresh fruit salad
• Coffee, tea, herbal tea
STATION ExTRA Extra $ 7 / pers.
• Roast beef sliced in the room
• Bread bar and condiments
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Receptions
SEATED RECEPTION DINNERS
Seated Reception Dinners
THE ORIENTAL
fIRST COuRSE
• Fried wonton and hamachi tartare served
with black sesame and tobiko, fresh
cilantro emulsion
• Edamame salad with shiitake mushrooms,
cashews and water chestnuts
• Snow crab sushi with cucumber, tomatoes,
tatsoi sprouts and wasabi mayonnaise,
with a ginger and Kikkoman soy sauce infusion
• Peking-style glazed fillet of duck on a bed
of daikon and fennel
• Chinese-style takeout box with beef tataki
marinated in black garlic, served on soba
noodles with enoki mushrooms and sweet
peppers
• General Tao chicken skewer served in a shot glass
SECOND COuRSE
Pork tenderloin marinated with kombu 55
dashi, served with sautéed Oriental-style
vegetables and jasmine and jade rice
Grilled tuna and tiger shrimp marinated 62
in lemongrass, served with yet ca mein
and Oriental-style vegetables
THIRD COuRSE
• Imperial roll with spicy chocolate and ginger
confit, served with an orange caramel sauce
• Dessert sushi with coconut milk and star anise
rice, mango, strawberries and banana chips
• Lychee ice cream
• Chocolate fondant cake and pine nut biscuit,
baked in a banana leaf
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Seated Reception Dinners
THE MEDITERRANEAN
fIRST COuRSE
• Prosciutto, bocconcino and tomato
• Beef carpaccio, parmesan shavings and basil
emulsion with capers
• Mini Royan ravioli with Comté cheese, mustard
sprouts and sweet pepper coulis
• Greek salad with mushrooms, artichoke
hearts, tomatoes and olives
• Cold bouillabaisse with saffron jelly, fennel,
seafood salad and toasted bread with rouille
• Couscous with merguez and warm Moroccan
vegetables
SECOND COuRSE
Grain-fed chicken breast marinated 59
in avocado oil and lemon zest, served with
a mushroom and pearl onion pappardelle
in supreme sauce
Rack of lamb and lamb shank confit 69
served with ratatouille, Israeli-style
couscous
THIRD COuRSE
• Fried Doré-mi cheese with dried figs,
balsamic syrup
• Small madeleines with rosemary
and Parmesan
• Catalan cream with slivers of Turrón nougat
and orange zest
• Baklava with pistachios and Riopelle cheese
• Lemon cream pie with vodka meringue
• Chocolate macaron with fleur de sel caramel
THE AMERICAS
fIRST COuRSE
• Chicken salad with plantains served
in a verrine
• Smoked salmon and snow crab pannequet
• Root vegetable tian with Québec cheeses
• Wild rice, cranberries, organic pork sausage,
Cajun corn chutney and crispy canadian bacon
• Atlantic scallops seared on one side with
a pomegranate and blood orange vinaigrette
and julienne green apples
• Plains bison tataki with watercress emulsion
and marinated mushroom salad served
in a Chinese-style takeout box
SECOND COuRSE
Beef short ribs with Jack Daniel’s 59
sauce and grilled pineapple, rosemary
roasted potatoes
Filet of trout roasted on a cedar plank 59
with North American lobster foam,
homemade salsa
THIRD COuRSE
• Grilled cheese on raisin bread, apples with
Perron cheddar and home tomato ketchup
• Mamirolle and Frère Jacques cheeses brochette
• Mini maple cupcakes
• Banana split verrine
• Dulce de leche crème brûlée
• Strawberry shortcake
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
QUÉBEC DINNER RECEPTION
fIRST COuRSE
• Île d’Orléans smoked sturgeon, buckwheat
blinis, pink radishes salad
• Savoura tomato consommé, arugula pesto
espuma, Tomme de Kamouraska cheese
• Layered Stanstead rabbit, Quebec wild
mushrooms stew
• Verrine of lentils simmered with Charlevoix
dry sausage and white beans, Beauce bacon
and summer savory
• Red deer tataki marinated with juniper
and spruce needles on an oyster mushroom
salad in a Chinese-style takeout box
• Matane shrimp cocktail with Côte-Nord
scallops, house sauce
SECOND COuRSE
Duck breast from Les Canardises farm 68
glazed with Monna & filles black currant
liqueur, potatoes from the Ferme des Monts,
puree of preserved garlic and vegetables
from the chef’s garden
Québec veal medallion and half lobster 75
confit, sauce vierge and Marquise de
l’Orpailleur sauce, gremolata pappardelle
and fresh vegetables from the chef’s garden
THIRD COuRSE
• Riopelle cheese baklava and Alfred le Fermier
cheese raclette served on a slate
• Lac-St-Jean blueberry pie
• Lollipop of apple butter with truffle
• Frozen maple calissons
• Crème brûlée flavoured with Neige Noir ice
cider from La Face Cachée de la Pomme
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Seated Reception Dinners
BAR SERVICE
Bartender service is free of charge
except for groups of 50 or less,
or if the bar bill totals less than $ 300.
In such cases a charge of $ 20 / hour,
per bartender will apply (4-hour minimum).
All drinks contain 3.5 cl (1.25 oz.)
of alcohol except for apéritifs,
which contain 6 cl (2 oz.).
Bar Service
ALCOHOL: Noilly Pratt, Martini & Rossi Vermouth,Vodka Polar Ice, Havana Club blanc, Beefeater Dry Gin, Wiser’s Canadian Whisky, Scotch Jameson, Gaston de Lagrange Cognac VS
CASH BAR Prices include taxes
Soft drink, flat water or sparkling water 4 00
Canadian beer 6 75
Alexander Keith, Budweiser, Bud Light
Imported beer 7 75
Stella Artois, Stella Artois légère,
Beck’s Non Alcoholic
Aperitif 7 50
Digestif 8 50
Alcohol 7 75
Regular red or white house wine* 8 50
Premium red or white house wine** 10 00
OPEN BARTaxes and gratuities extra
Soft drink, flat water or sparkling water 3 75
Canadian beer 5 75
Alexander Keith, Budweiser, Bud Light
Imported beer 6 75
Stella Artois, Stella Artois légère,
Beck’s Non Alcoholic
Aperitif 6 50
Digestif 7 50
Alcohol 7 00
Premium Alcohol 8 00
Regular red or white house wine* 7 50
Premium red or white house wine** 8 50
wINE By THE GLASSUpon availability
* REGULAR
wHITE
• Beringer California Collection, Pinot Griggio
• Georges Duboeuf, Chardonnay, Hob Nob,
vin de pays d’Oc
RED
• Beringer California Collection,
Cabernet-Sauvignon
• Chapoutier Marius, Syrah/Grenache,
vin de pays d’Oc
• Lappacio Pasqua Salento, Primitivo
** PREMIUM
wHITE
• Stoneleigh Malborough, Sauvignon blanc
• Penfolds Koonunga Hill, Chardonnay
• Mission Hill, Pinot blanc, Five Vineyard,
Okanagan Valley
RED
• Zinfatuation, Zinfandel
• Château St-Jean, Cabernet-Sauvignon
• Genesis Hogue, Syrah
FOR yOUR COCKTAIL
By the glass
Non-alcoholic punch 4 25
Sangria 7 25
Champagne punch 7 25
Rum punch 7 25
pREmIum ALCOHOL: Noilly Pratt,Martini & Rossi Vermouth, Vodka Absolut, Havana Club Reserva rhum amber, Beefeater 24 Gin, Jack Daniel’s, Scotch Chivas Regal,Martell VSOP Médaillon Cognac
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Bar Service
wHITE
• Beringer California Collection, 36
Pinot Griggio
• Vinho regional Peninsula 38
de Setúbal Albis J.M. Fonseca
• La Gascogne par Alain Brumont, 38
vin de pays des Côtes de Gascogne
• Pinot grigio Graffigna Centenario 38
San Juan 2011
• George Duboeuf, Fun, Vin de pays d’Oc 38
• Domaine du Ridge Vent d’Ouest 38
• Mission Hill Pinot blanc Five Vineyard 38
• Fleur du Cap, Chardonnay, 39
Afrique du Sud
• Penfolds Koonunga Hill, Chardonnay 39
• Albizzia Frescobaldi, Chardonnay, 39
Toscana i.g.t.
• Al Mansa, la Huella de Adenas* 39
• Stoneleigh Malborough, Sauvignon blanc 40
• Private Selection Mondavi Calilfornie, 44
Chardonnay
• Château St-Jean Sonoma, Chardonnay 46
• Summation Vintner’s, 48
Reserve Kendall-Jackson
* Private Importation
ROSÉ
• Santa Rita, Cabernet-Sauvignon rosé 38
wINES
• Delicate and light • Fruity and vibrant •Aromatic and mellow •Fruity and sweet •Fruity and medium-bodied
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Bar Service
RED
• Beringer California Collection, 36
Cabernet-Sauvignon
• Malbec Graffigna Centenario San Juan 38
• Fleur du Cap, Merlot, Afrique du Sud 38
• Campo Ceni Barone Ricasoli 38
Toscana i.g.t.
• Trapiche, Malbec Fût de chêne 38
• Comte André de Monpezat, Cahors 38
• Rosemount Estate South Eastern 39
Cabernet-Sauvignon/Merlot
• Pater Frescobaldi Toscana i.g.t. 39
• Torrus Madiran Alain Brumont 39
• Les Piliers, Syrah, Costières de Nîmes 40
• Penfold, Shiraz/Cabernet 41
• Belleruche Côtes du Rhône, Chapoutier 41
• Santa Cristina, Chianti Superiore 41
wINES
•Fruity and medium-bodied • Aromatic and supple • Aromatic and robust
• Mission Hill, Cabernet/Merlot 42
Five Vineyard
• Montecillo Crianza Rioja 42
• Zinfatuation, Zinfandel* 42
• EXP Liaison Californie, 43
Merlot-Syrah-Zinfandel
• Cabernet-Sauvignon Arboleda 45
Valle de Aconcagua
• Château Bouscassé, Madiran 45
• Errazuriz, Cabernet-Sauvignon 47
Max Reserva
• Jacob’s Creek Reserve, Shiraz 45
• Château St-Jean, Cabernet-Sauvignon 46
• Santa Barbara Wine Company, 49
Pinot Noir
• Tedeschi Amarone della Valpolicella 79
Classico
* Private Importation
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
SPARKLING & CHAMPAGNE750 ml
Beringer California Collection 38
White Zinfandel rosé
Sieur d’Arques Première bulle Blanquette 40
de Limoux mousseux
Mumm Napa, Napa brut prestige 68
Mumm Cordon rouge brut champagne 140
Tattinger 140
PORT750 ml
Porto LBV, Graham’s 57
Porto Tawny 10 ans, Graham’s 80
DESSERT wINE
375 ml
Domaine Pinnacle, ice cider 55
Inniskillin, Late Harvest 60
Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decreaseor do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.
Bar Service
Catering is first and foremostan art with its own setof specialized skills.
Since nothing bringspeople together more
than sharing a good meal,offer your guests the George Vbanquet and catering service.
1-866-822-9222www.legeorge-v.com