Individually served with artisan breads and roasted garlic butter
Pickled vegetables with maple and Espelette pepper Organic cretons in small jars Coleslaw with honey from Les Éboulements Potato salad with salted pickle and smoked lard Classic beet salad with basil dressing Cheese curds marinated in olive oil and maple
Choice of 3: Bas-St-Laurent meat pie with fruit ketchup Organic chicken legs stew, pearl onion Crispy pork flan Braised boneless short ribs with maple Salmon in a salty crust with balsamic and maple glaze AND: Baked beans with maple syrup Maple roasted root vegetables
Maple egg flan Maple syrup dumplings Mini sugar pies Maple fudge
Perfumed with Labrador tea
with red apple and celery, balsam fir spiral
Galloway Beef Fillet and Canadian Lobster Tail with Tarragon
Sauce américaine, grilled asparagus and multi-coloured potato pearls
Buttermilk ice cream and raspberries
From La Ferme Basque de Charlevoix
From La Ferme L’Oiseau Bleu Rolled on an arugula mousseline, sea buckthorn berry cream
On a pumpernickel bread with roasted garlic, lingonberries, truffle pearls, olive powder and breadstick
From La Ferme des Monts
Wilted leeks, apple butter mousse from Les Vergers Pedneault and coriander
Root vegetable fricassée flavoured with balsam fir, butter sauce with Ungava gin and juniper berries, puffed sunflower seeds
From the Microbrasserie Charlevoix
Cappuccino jelly and lemon balm leaf, cold steam of coffee roasting
Chocolate cookie, crunchy pearl, chocolate fondant, vanilla milk mousse, citrus vinegar coulis, coconut espuma and chocolate and citrus ice cream
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
14/person
Choice of 2 cold Deluxe canapés Choice of 2 hot Deluxe canapés in the section «Deluxe Hors d’oeuvres»
12.50/person
Choice of 2 cold classic canapés Choice of 2 hot classic canapés in the section «Classic Hors d’oeuvres»
10.50/person
Choice of 3 classic canapés or deluxe cold canapés in the section «Classic Hors d’oeuvres and Deluxe Hors d’oeuvres»
37/doz
42/doz
Minimum order of 3 dozen per hors-d'oeuvre
9
Egg Chicken Ham
35
(for 5 people)
15
10
8
4.75
35/doz
5
minimum 20 people
16
28
with salsa and sour cream
22
4 chicken wings Breaded shrimps Cheese sticks Onion rings Fried spicy potatoes, BBQ sauce and sour cream Fresh vegetables and dip
19/doz
6.50
(minimum 20 portions)
Hummus tray Fresh mini vegetables (minimum 40 people)
47/doz
62/doz
40/doz
50/doz
38/doz
65/doz
Please note that all of our buffets are available for a maximum period of two hours. Additional charges of $7.00 per person are applicable for each extra hour of service. As we refill our buffet without restrictions, we will not leave any items for coffee breaks.
74
(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
55
(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
Minimum 40 people Add one of these stations to your dining reception.
market price
Oysters on ice with condiments
23
Shrimps flambé in whisky with white butter flavoured
19
Home smoked salmon served with cream cheese, capers, red onions, lemon, Rye bread
Three grilled cheese from Chef’s inspiration with cheeses from Charlevoix
14
Smoked meat sandwich with Dijon mustard on Rye bread served with coleslaw and pickles
Served with orange or grapefruit juice, coffee, decaffeinated coffee, Teas and herbal teas Lot 35. Minimum 10 people
Plate of fresh seasonal fruits Basket of breads, butter and jams
Choice of omega-3 eggs (Choice of 1) Mini omelet with cheddar cheese from St-Fidèle and bell peppers Scrambled eggs
Choice of breakfast meats (Choice of 1) Bacon Black forest ham Pork and beef sausage
Choice of potatoes (Choice of 1) Potato quarters and caramelized onions Baby potatoes with fresh herbs and dried tomatoes Hash brown potatoes with bell peppers
Served with orange or grapefruit juice, coffee, decaffeinated coffee, Teas and herbal teas Lot 35.
Minimum 10 people
Please note that all of our buffets are available for a maximum period of two hours. Additional charges of $5.00 per person are applicable for each extra hour of service. As we refill our buffet without restrictions, we will not leave any items for coffee breaks.
27
Seasonal berries smoothie Whole fruits Selection of bagels with cream cheese, jams and butter Selection of cereal breads from our local bakery
Create your healthy bowl! Selection of Greek yogurt or plain yogurt Served with a selection of chia seeds, pumpkin, sunflower, squash, hemp, flaxseed, slivered almonds, hazelnuts, pecan nuts, grated coconut, fresh berries, maple syrup or Manoir’s honey
25
Platter of melons and sliced fresh fruits
Selection of freshly baked pastries from our local bakery Selection of toasts with jam, marmalade and butter Selection of bagels and cream cheese
Pork cretons from Charlevoix
Selection of individual yogurts
Served with orange or grapefruit juice, coffee, decaffeinated coffee, Teas and herbal teas Lot 35. Minimum 20 people
37
Platter of melons and sliced fresh fruits Selection of freshly baked pastries from our local bakery Selection of bagels with cream cheese, jams and butter Selection of cereal breads from our local bakery Selection of individual yogurts
Platter of home smoked salmon and garnishes Local cheese platter Platter of organic Charlevoix cold cuts Pork creton from Charlevoix
Choice of morning sweets – Choice of 1 Belgian waffles and toppings French toast and toppings
Choice of omega-3 scrambled eggs – Choice of 1 garnish tomato and chive fresh herbs and Cheddar cheese from St-Fidèle sautéed mushrooms OR mini omelet with bell peppers, Cheddar cheese from St-Fidèle and spinach
Choice of breakfast meats – Choice of 2 bacon maple glazed ham pork and beef sausages
Choice of potatoes – Choice of 1 potato quarters and caramelized onions baby potatoes with fresh herbs and dried tomatoes hash brown potatoes with bell peppers
34
Platter of melons and sliced fresh fruits Selection of freshly baked pastries from our local bakery Selection of toasts with jam, marmalade and butter Selection of individual yogurts Platter of Swiss and Cheddar cheese from St-Fidèle
Choice of Morning Sweets – Choice of 1 Belgian waffles and toppings French toast and toppings
Choice of omega-3 scrambled eggs – Choice of 1 garnish tomato and chive fresh herbs and Cheddar cheese from St-Fidèle sautéed mushrooms
30
Platter of melons and sliced fresh fruits Selection of freshly baked pastries from our local bakery Selection of toasts with jam, marmalade and butter
Bacon Pork and beef sausages
Choice of omega-3 scrambled eggs – Choice of 1 garnish tomato and chive fresh herbs and cheddar cheese from St-Fidèle sautéed mushrooms
Personalized logo also available
English muffin with egg, Swiss cheese and black forest ham (served warm) OR Pretzel bagel with Manoir’s smoked salmon
17
Individual size orange juice Whole fruit (apple or orange) Granola and individual yogurt Cheese
1 fresh croissant 1 muffin Jam and butter
ENHANCE YOUR BREAKFAST!
Rate per person Minimum 20 people
6
(English muffin, back bacon, egg and Cheddar cheese)
Selection of oat, granola, nuts, grains, dried fruits (apricots, cranberries and blueberries) Served with choice of plain yogurt, soy milk, coconut milk or skim milk
Served on English muffin, ham and caramelized oyster mushrooms, poached egg with hollandaise thyme sauce
Minimum 20 people 1) Make a selection of one cold appetizer or one soup 2) Add one hot appetizer or cold appetizer or one soup to have a 4 course dinner 3) Make a selection of one main course and one starch 4) Make a selection of one dessert Coffee, decaffeinated coffee, Teas and herbal teas Lot 35
The selection of the main course will determine the price per person for the meal. If you wish to offer a second choice for the main dish, add $10 per person to the highest main course cost.
Preservice of entrées: If the number of requested entrées exceeds the guaranteed minimum number of guests, a $12 charge per additional seats will be charged to cover production and service costs.
Add your logo on a chocolate pastille to personalize your dessert (Minimum 25 pastilles) *price may change according to your logo and the number of colors
$ 120.00 + $ 5.00 per person
blueberry and dark chocolate tartlet raspberry panna cotta frozen strawberry and rhubarb parfait
mirror dark chocolate glaze, chantilly cream
berry compote, grilled bioche
3 course 52.00 4 course 66.00
grilled mediterranean vegetables, eggplant caviar, La Meule du Moulin de Charlevoix cheese shavings
pan-fried foie gras, périgourdine with truffle sauce potato mash with truffle
3 course 105.00 4 course 120.00
tarragon, sun-dried tomatoes and Sherry wine butter, meat jus potato and turnip mioche
3 course 59.00 4 course 74.00
Migneron cheese and morel sauce Hasselback potatoes
3 course 70.00 4 course 85.00
Rack of lamb and persillade, Beef steak with Manoir’s spices, Scallop brochette and meat jus with birch syrup mashed potatoes with garlic confit
3 course 73.00 4 course 88.00
veal medallion, mushrooms duxelles with Hercule cheese, green alder pepper sauce & trout fillet from Les Éboulements, maple and soy sauce glaze carrot and thyme mousseline
3 course 66.00 4 course 81.00
Gorria pepper from Charlevoix jus scalloped potatoes dauphine style
caramelized onions and jus smoked parsnip mousseline
celeriac purée, black Sarawak pepper and cognac jus
3 course 56.00 4 course 71.00
with cranberries, Le Trotteur cheese from Fromagerie St-Fidèle, June berry from Les Vergers Pedneault jus mashed potatoes with garlic confit
3 course 54.00 4 course 69.00
sauce vierge with corn, tomato, ginger and fresh herbs rice pilaf with cuttlefish ink
3 Course 59.00 4 Course 74.00
Deo Gratias cheese with spinach, juniper berry beurre blanc honey and thyme sweet potato mousseline
wilted leek and marinated vegetables
Granny Smith apples, smoked parsnip purée and nut crumble
marinated red onions, cherry tomatoes and corn salad with mint
greens and crispy vegetables, balsamic vinaigrette
wonton crisp, edamame hummus, cranberry purée and arugula
grapefruit, red onions confit with lime, green pea puree with mint, vinaigrette vierge
squash chutney with cranberry and toasted croûton with chimichurri
marinated onions, truffle potatoes and arugula
broccoli hummus, vegan sunflower seed cheese, veggie chips, raw and pickled vegetables
Tomme d’Elle curls, herb and peas emulsion
Goat’s milk cheese mousse and quinoa salad
WITH GRILL MASTER *if the weather is good MINIMUM 30 PEOPLE
Raw vegetable basket and dips
THE SALADS – CHOICE OF 4 Grilled vegetable platter Potato salad with bacon and celery Creamy coleslaw with honey Palm and artichoke salad with roasted garlic Farro salad, sun-dried tomatoes and pesto Mesclun, white balsamic vinaigrette
THE MAIN COURSES CHOICE OF 3 MAIN COURSES – 59.00 CHOICE OF 4 MAIN COURSES – 65.00 BBQ chicken Grilled salmon with chimichurri Beef shoulder tender, Bordelaise sauce Beef hamburger served with sesame seed Kaiser, cheddar cheese and condiments as tomatoes, lettuce and red onions Chicken skewers marinated with grilled lemon and white beer from Charlevoix Italian sausage, sauerkraut and mustards Spare ribs – EXTRA $5.00 PER PERSON
Roasted baby potatoes with rosemary and garlic Roasted seasonal vegetables
Quebec cheeses with dried fruits, grapes and crackers
THE DESSERTS Spiced fruits salad Brownie Apple pie Royal crispy cake with chocolate truffles Assorted verrine
69
MINIMUM 40 PEOPLE
French Canadian pea soup (individually served) Artisan breads and roasted garlic butter
Family style service (dishes in the middle of the table) APPETIZERS Pickled vegetables with maple and caraway Organic cretons in small jars Cole slaw with honey form Les Éboulements Baby potato salad with salted pickle, smoked lardons and celery Beet and red onion salad, maple vinaigrette Cheese curds marinated in olive oil and maple
MAIN COURSE – CHOICE OF 3 Bas-St-Laurent meat pie with fruit ketchup Organic chicken legs stew, pearl onion Braised pork belly, maple gastrique sauce Braised boneless short rib strips with maple Maple glazed salmon
Baked beans with maple syrup Maple roasted root vegetables
DESSERTS Maple egg flan Maple Pouding Chomeur Mini sugar pies Maple fudge
Maple taffy station with a Chef – Extra charge $ 3.00
Minimum 20 people
4.75/unit
Soft drinks (355 ml) Sparkling water (250 ml) Spring water (500 ml) Fruit juice (300 ml) V8, tomato juice, Clamato (156 ml)
Charged according to consumption
18
Assorted healthy juices in verrine
The Chef’s garden (hummus with mini fresh vegetables) Corn chips
Iced Tea Creamy Earl Grey Lot 35 Cucumber mini sandwich Scone and lemon curd Shortbread cookie
Coffee, decaffeinated coffee, teas and herbal teas Lot 35
Migneron cheese crisps Cheesecake with Deo Gratias cheese from La Maison d’affinage Maurice Dufour and berry jelly 1608 cheese croquette from Laiterie Charlevoix and lemon mayonnaise
Blueberry and cardamom smoothie Blueberry financier, lemon balm whipped cream Blueberry frozen parfait, cocoa gruetine Blueberry mini tart
Orange blossom water cake Peach and jasmine macaroon Rose and lychee chantilly with raspberries
13
Assorted nuts Popcorn bar (butter, homemade salty caramel, BBQ) Assorted candy (gummy candies, licorice, chocolate)
Lime curd verrine Black lime meringue Homemade orange marshmallow Lemon cake
Seasonal fresh fruits basket Assorted homemade macaroons Sugar frosted chouquettes
Trail mix (dried fruits, nuts and seeds) Assorted muffins Individual yogurt with Muesli
11
Sliced fresh fruit Assorted breakfast pastries
Assorted homemade breakfast breads Individual yogurt
30/doz
33/doz
Chef’s inspiration
34/doz
60 gr
28/doz
individual size
Hummus tray Mini fresh vegetables (minimum of 40 people)
4
3.25
36/doz
4 oz per glass
33
orange or grapefruit (8 glasses)
(8 glasses)
156 ml
250 ml
500 ml
300 ml
355 ml
Leggero, Vanilla, Lungo, Decaffeinato
5.25
Soft drink (355 ml) Fruit juice (300 ml) Milk
21
(minimum 10 children)
The Appetizers – Choice of 2 Vegetable soup Tomato and bell pepper cream Raw vegetable basket Cheese stick, honey sauce
The Main Courses – Choice of 2 Oven roasted chicken strips, BBQ sauce and fries Small cheese and pepperoni pizza Cheese and bacon macaroni Beef steak, mild pepper sauce, rice and vegetables Salmon filet, dill beurre blanc, rice and vegetables
The Desserts – Choice of 2 Assorted cookies Assorted Jell-O Chocolate cake Apple cobbler
Milk and assorted juices
20
The Appetizers – Choice of 1 Raw vegetables and homemade sauce Green salad, little tomato and dressing Cheese sticks, honey sauce Tomato and bell pepper cream with fresh cream
The Main Course – Choice of 1 All-dressed mini-pizza Spaghetti with meat sauce Walleye almondine, basmati rice, roasted bell peppers Salmon fillet, mashed potato and vegetables Cordon bleu Chicken, brocoli and rice Chicken fingers, BBQ sauce and fries
The Desserts – Choice of 1 Jell-O Chocolate cake Ice cream and berries verrine Assorted cookies
Minimum 20 people 1) Choose an appetizer or a soup 2) Choose a main course 3) Choose a dessert Includes coffee, decaffeinated coffee, teas and herbal teas Lot 35 service
Preservice of entrées: If the number of requested entrées exceeds the guaranteed minimum number of guests, a $10 charge per additional seats will be charged to cover production and service costs.
and chantilly cream with lemon zest to share
44
40
39
6 extra
(Cold cuts and rillettes from Charlevoix, marinated vegetables and oyster mushrooms from Grand-Fonds, Charlevoix cheese sticks)
Please note that all of our buffets are available for a maximum period of two hours. Additional charges of $6.00 per person are applicable for each extra hour of service. As we refill our buffet without restrictions, we will not leave any items for coffee breaks.
Soft drinks (355 ml) Fruit juice (300 ml) Sparkling water (250 ml) V8, tomato juice, Clamato (156 ml)
Soup of the day
Fresh vegetables with dip Mixed spring lettuce Choice of vinaigrette (raspberry, balsamic, Dijon)
SALADS (CHOICE OF 2) Yellow beets salad, marinated red onions, poppy seeds and mustard dressing Roasted broccoli and cauliflower salad, yogurt and fresh herbs Fennel salad with cucumber, feta cheese, tomatoes and Kalamata olives Orzo salad with chorizo, bell peppers, grilled onions, paprika and saffron oil vinaigrette Roasted chickpeas with cumin salad, spinach and sweet onions Barley salad, smoked Belle Brune cheese, pan-fried mushrooms in brown butter and herb vinaigrette
MAIN COURSES CHOICE OF 2 MAIN COURSES – 42.00 CHOICE OF 3 MAIN COURSES – 45.00 Mac & Cheese with 1608 cheese Grilled salmon with honey, Meaux mustard and pumpkin seeds, white wine cream sauce Vegetarian lasagna with St-Fidèle cheese Pork loin, MicroBrasserie Charlevoix’s beer jus and Manoir’s honey Hunter’s chicken stew Pork tenderloin with caramelized apples, apple mistelle jus from Vergers Pedneault Lentil dahl with butternut squash and feta cheese Beef shoulder tender with Manoir’s spices, pepper sauce Turkey breast stuffed with cranberry, port wine sauce
Market vegetables and starch of the day
DESSERTS Fresh fruit salad AND CHOICE OF 2 Selection of French pastries Carrot cake Tartlets assortment (chocolate, seasonal fruit, maple) Chocolate cake
Raw vegetables with Ciel de Charlevoix cheese dip Mixed spring lettuce Choice of vinaigrettes (raspberry, balsamic and Dijon)
SALADS (CHOICE OF 2) Tabouleh Potato salad with smoked lardoons, Meaux mustard mayonnaise Corn and bell pepper salad, confit tomato and chorizo vinaigrette Greek chickpeas salad Grilled vegetable salad with sun-dried tomato pesto Green bean salad, roasted almond with paprika, tomatoes, Parmesan and shallot dressing Penne pasta salad, spinach, roasted pine nuts, black olives and bocconcini
MAIN COURSES CHOICE OF 2 SANDWICHES – 37.00 CHOICE OF 3 SANDWICHES – 41.00 French stick with sliced beef, cream cheese with grilled bell peppers, onion sprouts Smoked salmon salad, capers and lemon confied mayonnaise, aragula on French bread Smoked turkey ciabatta, sun-dried tomato pesto, Suisse cheese and lettuce Grilled sandwich with grilled Portobello and balsamic, Suisse cheese on ciabatta Grilled sandwich with tomato, prosciutto, bocconcini, aragula pesto, French stick Grilled vegetable wrap, baba ghanouj and onion sprouts Chicken salad sandwich, onion compote, bacon and tomato confit mayonnaise, multi-grain bread Brioche bread with BBQ pulled pork, 1608 cheese Old fashioned ham, Cheddar cheese, lettuce, Meaux mustard mayonnaise, pumpernickel bread Indian style chicken, yogurt and pickled vegetables on a wrap
THE DESSERTS Fresh fruit salad AND CHOICE OF 2 Triple chocolate mousse cake Sugar pie Raspberry cream cake Maple pouding chômeur
Andalouse soup Ciabatta bread
Green salad and garnishes, oil vinaigrette with sun-dried tomatoes Greek chickpeas salad Yellow beets salad, marinated red onions, poppy seeds and mustard dressing Tomato carpaccio, grilled cheese, olive oil with herbs
Roasted cod loin, sauce vierge with pomegranate arils Grilled chicken, caponata with mediterranean vegetables Lentils Dahl with butternut squash Vegetables from the market Indian Biryani rice
Berries verrine with yogurt and granola Apple and oat squares
Personnalized logo also available
Soft drink(355 ml) Fruit juice (300 ml) Sparkling water (250 ml) V8, tomato juice, Clamato (156 ml) Coffee, decaffeinated coffee, Teas and herbal teas Lot 35 (with to-go cup)
2.75/person
Maximum 20 people
Bottled water
Fresh vegetables and dip Cheddar cheese Bag of chips
SALADS AND/OR SANDWICHES CHOICE OF 1 ITEM – 23.00 CHOICE OF 2 ITEMS (SALAD AND SANDWICH) – 28.00 Potato salad with bacon Pasta salad, grilled vegetables and pesto SALMON – brioche bread, Manoir smoked salmon, capers, shallot and cream cheese ITALIAN – ciabatta bread, prosciutto, mozzarella, tomato, arugula and pesto CLASSIC – brioche bread, Black Forest ham, Suisse cheese, pickle and mayonnaise VEGGIE – wrap, tomato, avocado, cucumber, lettuce and mozzarella CAESAR – wrap, grilled chicken, romaine lettuce, bacon and parmesan
Whole fruit Chocolate cookie
Utensils; knife, fork, spoon and compostable napkins
Minimum of 5 people
Each meal tray is individually packaged.
available upon request
42
CHOICE OF ONE APPETIZER: Caprese salad Torchon-style Foie gras from La Ferme Basque de Charlevoix, grilled brioche, red berry coulis Assortment of organic Charlevoix cold cuts Manoir smoked salmon and garnishes
CHOICE OF ONE MAIN COURSE: Salmon tartare, dill, lemon, shallot and celery served with croutons Tuna tataki marinated with soya, ginger, tahini and tamari, sesame crust Beef tartare, pickle, parsley, capers, shallot, Meaux mustard, anglaise sauce and mayonnaise served with croutons Porc tenderloin, tonnato sauce Poultry ballotine stuffed with oyster mushroom, truffle vinaigrette
SERVED WITH A CHOICE OF ONE STARCH OR ONE SALAD : Homemade chips Grain salad Potato salad Greens with garnishes
SERVED WITH VEGETABLES FFROM THE MARKET
Charlevoix cheese assortment
CHOICE OF ONE DESSERT : Tartlet of the moment Brownie Guayaquil chocolate, pecan nut and fleur de sel Carrot cake Charlevoix Forest Cake
36
SERVED ON RICE OR GRAIN SALAD WITH FRESH VEGETABLES (carrot julienne strips, cherry tomato, cucumber, arugula, radish, edamame) AND SPICY MAYONNAISE
CHOICE OF 1 PROTEIN: Salmon tartare Marinated tuna cubes Marinated and grilled chicken Marinated and grilled tofu cubes with pesto
CHOICE OF 1 DESSERT : Tartlet of the moment Brownie Guayaquil chocolate, pecan nut and fleur de sel Carrot cake Dessert Poke Bowl (sweet coconut milk rice, fruits and nuts)
Green salad and vinaigrette AND CHOICE OF 1 SALAD: Potato salad with bacon Grain salad, fresh herbs and lemon Pasta salad, grilled vegetables and pesto Beet from Les Jardins du Centre salad, red onions salted and Vergers Pedneault’s cider vinegar
CHOICE OF 2 SANDWICHES : SALMON – brioche bread, Manoir smoked salmon, capers, shallot and cream cheese
ITALIAN – ciabatta bread, prosciutto, mozzarella, tomato, arugula and pesto
CLASSIC – brioche bread, Black Forest ham, Suisse cheese, pickle and mayonnaise
DUCK – pretzel bread, thin slices of smoked duck breast, romaine lettuce and sun-dried tomato mayonnaise
VEGGIE – wrap, tomato, avocado, cucumber, lettuce and mozzarella
CAESAR – wrap, grilled chicken, romaine lettuce, bacon and parmesan
ROSSINI – sesame kaiser roll, torchon-style Foie Gras, beef tataki, caramelized onions, arugula and truffle mayonnaise – 8.00 $ EXTRA
Cheese from the region
CHOICE OF 1 DESSERT : Tartlet of the moment Brownie Guayaquil chocolate, pecan nut and fleur de sel Carrot cake
Potato salad with bacon
CHOICE OF 1 SANDWICH : SALMON – brioche bread, Manoir smoked salmon, capers, shallot and cream cheese
Quebec cheese
Tartlet of the moment
750 ml
31
180
60
125
66
62
48
53
57
50
47
63
45
56
54
46
Selection of the sommelier
52
59
175
90
All drinks will be charged to the master account. A 12 % gratuity, 3% administration fee and applicable taxes will be billed for each beverage.
If sales do not exceed $400 net per bar, a $200 minimum charge for the first 4 hours will be billed to cover the cost of implementation. Additional hours will be billed $50 per hour.
Sparkling water Spring water Soft drink
Red or white
Baileys Amaretto Tia Maria Crème de menthe Cointreau
12
Bacardi 8 Years Bombay Sapphire Grey Goose Chivas Regal Glenfiddich 12 Years Glenlivet 12 ans Crown Royal
Bacardi Beefeater Finlandia J. Walker Red Label Jack Daniel’s Canadian Club Sauza Blue Silver
12.50
MicroBrasserie Charlevoix de Baie-St-Paul in bottle (500 ml)
Stella Artois
7.75
Labatt Brands (Budweiser, Bud Light)
Each guest pays for its own drinks.
Prices are per drink and include taxes. Gratuity is at each guest’s discretion.
5.50
12.75
Red or White
11.50
13.75
14.25
Set up of dry bar including various glasses, condiments (cherries, limes, lemons, olives), straws, napkins and ice
25 people or less – $ 80 26 to 50 people – $ 130 51 to 75 people – $ 160 76 people or more – $ 2 per extra person
(10 lbs container)
Hourly rate (minimum 4 hours)
12/doz
Sparkling wine Crème de petites poires from Les Vergers Pedneault
Sparkling wine Crème de Cassis
White wine Crème de Cassis
Choice of : Rum Gin Vodka
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