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To begin creating your Custom Menu, please select the menu items you wish to add to your basket. You have the option to select each menu item individually, or you can 'Select All Items' for that given meal period by using the button at the bottom of the page. You can also "Select All Menus" by using the button at the top left of the meal period column.

Plated Dinner

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.

Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D

--- The Cold Appetizers ---

Tomme d’Elle curls, herb and peas emulsion

croutons, dry ham, grilled lemon and caperberry

marinated onions, truffle potatoes, arugula mousseline

squash compote with cranberry foam and toasted croûton with chimichurri

buckwheat, blueberry and maple salad with sour shallot mousse

grapefruit and caviar, red onion confit with lime, avocado bavarian cream and vinaigrette vierge

cranberry purée and fir tree emulsion, greens

--- The Soups ---

--- The Warm Appetizers ---

greens and crunchy vegetables, balsamic vinaigrette

marinated red onions, cherry tomatoes and corn salad with mint

smoked parsnip purée with roasted hazelnut, meat jus

wilted leek, marinated vegetables, tomato and Omerto consommé

--- The Main courses ---

--- Fish ---

3 course 52.00 4 course 66.00

Deo Gratias cheese with spinach, juniper berry beurre blanc

3 Course 59.00 4 Course 74.00

vierge vinaigrette with tomato, corn, ginger and fresh herbs

--- Poultry and Pork ---

3 course 54.00 4 course 69.00

with cranberries, smoked lardons and fresh cheese, sage sauce

3 course 56.00 4 course 71.00

celeriac purée, elderberry and balsam fir jus

3 course 52.00 4 course 66.00

caramelized onions and lovage jus

--- Combo ---

3 course 73.00 4 course 88.00

Gorria pepper from Charlevoix jus

3 course 66.00 4 course 81.00

veal medallion oyster mushroom gratin with Migneron cheese,
green alder pepper sauce &
grilled salmon medallion, dill velouté

3 course 73.00 4 course 88.00

Rack of lamb with salted herbs from Charlevoix,
Beef steak with Manoir’s spices,
Grilled scallop brochette
and meat jus with birch syrup

--- Beef and Veal ---

3 course 59.00 4 course 74.00

butter flavored with tarragon, sun-dried tomatoes and Sherry, jus with Charlevoix beer

3 course 105.00 4 course 120.00

pan-fried foie gras, porsini cream, meat glaze with truffle

3 course 70.00 4 course 85.00

wild mushroom duxelles, Hercule cheese and tomato wine from Domaine de la Vallée du Bras jus

--- Vegetarian ---

3 course 52.00 4 course 66.00

pumpkin seed oil and root vegetables

3 course 52.00 4 course 66.00

1608 cheese croquette and fresh vegetables from the market

--- Garnishes - Choose 1 (All dishes are also served with fresh vegetables from the market) ---

--- Additional service - Cheeses and foie gras ---

16.00
14.00

haskap berry jelly, puffed quinoa and celery leaf

--- The Desserts ---

Blueberry mousse cake on a crumble, caramelized meringue,
Raspberry panna cotta
Strawberry and rhubarb sorbet

$ 75.00 + $ 3.00 per person

Add your logo on a chocolate pastille to personalize your dessert
(Minimum 25 pastilles)
*price may change according to your logo

Select All Items Review Your Menu

Contact

+1 866 540 4464

LMR.Rescongres@Fairmont.com

181, rue Richelieu La Malbaie Charlevoix
Quebec G5A 1X7
Canada

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