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THE MANOIR’S DISCOVERY IN 5 EXPERIENCES

(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

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