(MINIMUM 50 PEOPLE)

STATION BELLERIVE
Beet carpaccio, La Tomme de Brebis de Charlevoix cheese, cauliflower gremolata, pistachio crumble
Artic char escabeche with Labrador tea, buckwheat salad with cider vinegar
Squash cream with gingerbread flavors
Leg of lamb marinated with tomato wine Omerto from Domaine de la Vallée du Bras
Scalloped potatoes with truffle
Multi colored carrots with Manoir’s honey

STATION SAINT-LAURENT
Manoir’s salad, broccoli hummus, vegan sunflower seed cheese, veggie chips, raw and pickled vegetables
Foie gras pot au feu, oyster mushrooms, duck stock with tea from Labrador and sumac
Wild cod from Iceland, chokah with squash from Jardins du Centre, squid ink tuile
Beef fillet, perigourdine sauce
Potatoes Romanoff

STATION BAR LA BRISE
Salmon tartare and sour lemon cream
Chef’s vegetable garden ; hummus and mini vegetables
Cheeses from Charlevoix (Ciel de Charlevoix, Belle Brune, Migneron, Le Fleurmier)
Artisan breads, crackers and homemade chutney
Mini beef burger with bacon and onions, marinated cucumber and Hercule cheese

STATION POINT CARDINAL
Mozzarella di buffula, tomato confit, olive purée, arugula and pistachio pesto
Veal loin in hazelnut crust, meat jus, pearl onions and marinated carrots
Salmon fillet smoked with thym and juniper berry salt, blackcurrant beurre blanc sauce
Creamy farro with saffron from Safran Nordique and warm pea salad

PASTRY SHOP
Crème brûlée with coffee from coffee roastery Café Charlevoix
Maple butter crepes flambées with Coureur des Bois liquor
Raspberry, mascarpone and Manoir’s honey mousse verrine
Triple chocolate mini cake
Melon salad with Labrador tea syrup verrine

Coffee, decaffeinated coffee, Teas and herbal teas Lot 35

(MINIMUM 40 PEOPLE)

SNACKS – Choice of 3
Tomato carpaccio, marinated onions, mozzarella, Kalamata olive powder and basil
Mini Chef’s vegetable garden
Homemade chips, black garlic emulsion
Bloody Caesar with Manoir’s spices, maple bacon from Les Viandes Bio de Charlevoix
Mini chicken brochette marinated with stout beer from Charlevoix and soy sauce

PÂTÉS AND RILLETTES – Choice of 1
Pork rillettes with cider and vegetable pickles
Little jar of foie gras mousse with Crème de Petites Poires from Les Vergers Pedneault
Guinea fowl terrine with pistachio and apricot from Volières Baie-Saint-Paul
Marinated oyster mushrooms from Champignons Charlevoix

THE DELI MEATS – Choice of 1
Smoked sausage with cheddar, duck ham, duck and orange terrine
Duck magret, Black Forest ham, beef tataki
Dry ham, Genoa salami and chorizo

THE COLD FISHES AND SEAFOODS – Choice of 1
Manoir’s smoked salmon
Poke bowl with marinated tuna
Trout gravlax, herbs and citrus
Argentina shrimps salad, horseradish and herbs light vinaigrette

THE GRILLED CHEESES – Choice of 1
Pulled pork and 1608 cheese on whole grain bread
Duck confit and Migneron on brioche bread
Belle Brune cheese, maple candied onions on country-style bread

ANIMATED STATION – Choice of 1
Hot station (2.5 oz per person)
Pork loin stuffed with chorizo from Les Viandes biologiques de Charlevoix
Beef grilled flank steak, thym butter, red white vinegar and garlic candied
Veal loin, blueberry vinaigrette
***Served with ***
squash barley risotto with Belle Brune cheese and salted herbs
Butter roasted beets with sherry wine reduction

THE CHEESES
SERVED ON PLATTER – Choice of 3
Migneron
Ciel de Charlevoix
Hercule
Belle Brune
1608
Fleurmier
SERVED WARM – Choice of 1
Crispy Fleurmier cheese and chutney
Parmesan cheese fondue from Laiterie Charlevoix
served with pickles, French stick bread, crackers, dried fruits, grape

THE DESSERTS – Choice of 3
Mini tiramisu
Lime tartlets
Chocolate and praline mousse
Field berries panna cotta verrine
Maple tartlets
Iced nougat, red berry coulis
Exotic fruit with spices verrine