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 and arugula
squash chutney with cranberry and toasted croûton with chimichurri
grapefruit and caviar, red onion confit with lime, avocado bavarian cream and vinaigrette vierge
wonton crisp, edamame hummus, cranberry purée and balsam fir emulsion, arugula
--- The Soups ---
--- The Warm Appetizers ---
greens and crispy 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
mussels and saffron sauce
--- Poultry and Pork ---
with cranberries, Le Trotteur cheese from Fromagerie St-Fidèle, June berry from Les Vergers Pedneault jus
celeriac purée, black Sarawak pepper and cognac jus
caramelized onions and jus
--- Combo ---
Gorria pepper from Charlevoix jus
veal medallion, mushrooms duxelles with Hercule cheese,
green alder pepper sauce &
salmon medallion, dill velouté
Rack of lamb and persillade,
Beef steak with Manoir’s spices,
Scallop brochette
and meat jus with birch syrup
--- Beef and Veal ---
tarragon, sun-dried tomatoes and Sherry wine butter, jus with Charlevoix beer
pan-fried foie gras, porsini purée and truffle jus
Migneron cheese and morel sauce
--- Vegetarian ---
pumpkin seed oil and root vegetables
--- 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