Package Foodie
This package includes per person:
*3 canapés served during the cocktail
*A 3-course plated dinner: an appetizer (cold appetizer or soup), a main course and a dessert.
*Coffee, decaffeinated coffee, teas and herbal teas Lot 35 service
If you wish to offer a second choice of main dish, add $5 per person. The quantities of each option must be known 30 days before your event. The dish selection must appear on a place card in front of each guest.
Transform your 3-course menu into a 4-course dinner!
Simply add a 2nd cold starter, a soup or a hot starter.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
--- THE COLD APPETIZERS ---
mint, dill, tarragon and ginger vinaigrette, Tomme d’Elle curls, herb and peas emulsion
fresh vegetables and herbs
grated carrots, squash chutney with cranberry and toasted croûton with chimichurri
black garlic emulsion, marinated onions, truffle potatoes and arugula
--- THE SOUPS ---
goat cheese mousse and basil oil
prosciutto chip and apple brunoise
shredded beef and fresh cream
--- THE WARM APPETIZERS ---
Granny Smith apples, smoked parsnip purée and nut crumble
marinated red onions, cherry tomatoes and corn salad with mint
--- THE MAIN COURSES ---
Gorria pepper from Charlevoix jus and scalloped potatoes dauphine style
veal medallion, mushroom duxelles with Hercule cheese, green alder pepper sauce & trout fillet from Les Éboulements, maple and soy sauce glaze served with carrot and thyme mousseline
rack of lamb and persillade, beef steak with Manoir’s spices, scallop brochette and meat jus with birch syrup served with mashed potatoes with garlic confit
--- THE DESSERTS ---
cranberry sorbet and creamy caramel
Baileys ice cream and berries
orange melting center on crispy praline, mirror dark chocolate glaze, chantilly cream