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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 $5 per person.

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.

If the number of guests is less than 20 persons, a 10$-fee will apply for each missing person.

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 ---

Goat’s milk cheese mousse and quinoa salad

Tomme d’Elle curls, herb and peas emulsion

broccoli hummus, vegan sunflower seed cheese,
veggie chips, raw and pickled vegetables

marinated onions, truffle potatoes and arugula

squash chutney with cranberry and toasted croûton with chimichurri

grapefruit, red onions confit with lime,
green pea puree with mint, vinaigrette vierge

wonton crisp, edamame hummus, cranberry purée and arugula

--- The Soups ---

--- The Warm Appetizers ---

greens and crispy vegetables, balsamic vinaigrette

marinated red onions, cherry tomatoes and corn salad with mint

Granny Smith apples, smoked parsnip purée and nut crumble

wilted leek and marinated vegetables

--- The Main courses --- (served with fresh vegetables from the market)

-- Fish --

3 course 56.00 4 course 70.00

Deo Gratias cheese with spinach, juniper berry beurre blanc
honey and thyme sweet potato mousseline

3 Course 61.00 4 Course 76.00

sauce vierge with corn, tomato, ginger and fresh herbs
rice pilaf with cuttlefish ink

-- Poultry and Pork --

3 course 58.00 4 course 73.00

with cranberries, Le Trotteur cheese from Fromagerie St-Fidèle, June berry from Les Vergers Pedneault jus
mashed potatoes with garlic confit

3 course 60.00 4 course 75.00

celeriac purée, black Sarawak pepper and cognac jus

3 course 56.00 4 course 70.00

caramelized onions and jus
smoked parsnip mousseline

-- Combo --

3 course 78.00 4 course 93.00

Gorria pepper from Charlevoix jus
scalloped potatoes dauphine style

3 course 71.00 4 course 86.00

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 80.00 4 course 95.00

Rack of lamb and persillade,
Beef steak with Manoir’s spices,
Scallop brochette and meat jus with birch syrup
mashed potatoes with garlic confit

-- Beef and Veal --

3 course 62.00 4 course 77.00

tarragon, sun-dried tomatoes and Sherry wine butter,
meat jus
potato and turnip mioche

3 course 74.00 4 course 89.00

Migneron cheese and morel sauce
Hasselback potatoes

3 course 110.00 4 course 125.00

pan-fried foie gras, périgourdine with truffle sauce
potato mash with truffle

-- Vegetarian --

3 course 54.00 4 course 68.00

grilled mediterranean vegetables, eggplant caviar, La Meule du Moulin de Charlevoix cheese shavings

3 course 54.00 4 course 68.00

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

18.00
18.00

berry compote, grilled bioche

--- The Desserts ---

mirror dark chocolate glaze, chantilly cream

blueberry and dark chocolate tartlet
raspberry panna cotta
frozen strawberry and rhubarb parfait

Price on request

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

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Contact

+1 866 540 4464

LMR.Rescongres@Fairmont.com

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

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