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.
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 --
Deo Gratias cheese with spinach, juniper berry beurre blanc
honey and thyme sweet potato mousseline
sauce vierge with corn, tomato, ginger and fresh herbs
rice pilaf with cuttlefish ink
-- Poultry and Pork --
with cranberries, Le Trotteur cheese from Fromagerie St-Fidèle, June berry from Les Vergers Pedneault jus
mashed potatoes with garlic confit
celeriac purée, black Sarawak pepper and cognac jus
caramelized onions and jus
smoked parsnip mousseline
-- Combo --
Gorria pepper from Charlevoix jus
scalloped potatoes dauphine style
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
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 --
tarragon, sun-dried tomatoes and Sherry wine butter,
meat jus
potato and turnip mioche
Migneron cheese and morel sauce
Hasselback potatoes
pan-fried foie gras, périgourdine with truffle sauce
potato mash with truffle
-- Vegetarian --
grilled mediterranean vegetables, eggplant caviar, La Meule du Moulin de Charlevoix cheese shavings
--- Additional service - Cheeses and foie gras ---
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
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