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
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 ---
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 ---
Deo Gratias cheese with spinach, juniper berry beurre blanc
vierge vinaigrette with tomato, corn, ginger and fresh herbs
--- Poultry and Pork ---
with cranberries, smoked lardons and fresh cheese, sage sauce
celeriac purée, elderberry and balsam fir jus
caramelized onions and lovage jus
--- Combo ---
Gorria pepper from Charlevoix jus
veal medallion oyster mushroom gratin with Migneron cheese,
green alder pepper sauce &
grilled salmon medallion, dill velouté
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 ---
butter flavored with tarragon, sun-dried tomatoes and Sherry, jus with Charlevoix beer
pan-fried foie gras, porsini cream, meat glaze with truffle
wild mushroom duxelles, Hercule cheese and tomato wine from Domaine de la Vallée du Bras jus
--- Vegetarian ---
pumpkin seed oil and root vegetables
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 ---
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
Add your logo on a chocolate pastille to personalize your dessert
(Minimum 25 pastilles)
*price may change according to your logo