Banquet
Locally inspired, the La Distinction banquet is a meal specially designed for your event, whether a wedding, a congress, an anniversary or any other event that deserves a big party. This formula is based on table service from our competent personnel and includes 3 to 7 settings. You can create a personalized feast that meets your preferences as well as your budget, in the service order you wish.
Thanks to our catering service, this menu can be served in our reception rooms or in any other location you’ve chosen, whether it is located in Montréal and surrounding area or elsewhere in the region.
Starters
| Game terrine, onion confit and squash mustard from La Courgerie de Ste-Élisabeth, brioche bread – FOR SHARING | 10$ | |
| Green Mikado asparagus wrapped with prosciutto and sundried herbs and tomatoes, creamy parmesan vinaigrette (May to July) | 11$ | |
| Local yellow beet loaf with smoked salmon and arugula leaves in a red beet and honey emulsion | 11$ | |
| Fondue with regional cheeses with the Alchimiste’s Blanche beer, pretzel and apples | 12$ | |
| Salmon tartar, melon, cucumber, sambal oelek, ice cider and yucca chips | 12$ | |
| Veal filet Carpaccio with smoked paprika and parmesan shavings, avocado oil and micro greens | 13$ | |
| Salmon trout, marinated in star anise, chopped fennel and toasted pine nuts | 14$ | |
| Warm shredded bourbon-braised duck salad in a preserved orange, ginger and whisky emulsion | 13$ | |
| Tartare de canard frais et fumé, graines de citrouilles et Mistelle de fraises de la Ferme Guy Rivest, chips de racines | 13$ | |
| Antipasto: Cooked ham and prosciutto from Cochon Sans Façons, chorizo, bocconcini, tomato confit, cantaloupe gazpacho- FOR SHARING | 14$ | |
| Tataki bison coated in elderflower syrup, brandied pear compote and wild rice soufflé | 15$ | |
| Duck foie gras au torchon, berry compote in a spiced caramel and wild ginger compote, with a pistachio powder and butter brioche | 21$ | |
| Seared foie gras with sea buckthorn berry and candied onion sauce, seared gnocchi with truffle butter | 23$ |
Soups
| Soup of the day | 6$ | |
| Cream of white mushroom and sweet potato soup | 7$ | |
| Cream of onion soup with a dash of porto | 7$ | |
| Carrot soup, orange and turmeric | 7$ | |
| Cream of market vegetable soup slow cooked with white wine and savory herbs | 7$ | |
| Cream of asparagus soup flavoured with tarragon (May to July) | 7$ | |
| Cream of caramelized parsnip and pear soup | 7$ | |
| Butternut squash potage with Morand honey | 7$ | |
| Traditional gazpacho (summer only) | 7$ | |
| Cream of poultry and corn soup with grilled almonds | 8$ | |
| Lobster bisque and crab, ravioli with truffle and ricotta | 9$ |
Granitas
| Lychee granitas with a hint of ginger | 5$ | |
| Cranberry and Kamouraska vodka granitas | 6$ | |
| Citrus-tequila granitas | 6$ | |
| Candied apple and Chic Choc rhum granita | 6$ |
Main Courses
| Pork tenderloin, sweet and sour four-spice sauce and dried cranberries | Â | 20$ |
| Seared poultry supreme, L’Alchimiste pale ale and citrus sauce | 20$ | |
| Fried tofu with red curry and coconut milk | 21$ | |
| Seared poultry supreme in a wild mushroom (oyster, yellow porcini, black forest, shiitake and pholiota mushroom) and goat cheese sauce | 22$ | |
| Butternut squash ravioli, soy milk and red pepper sauce | 22$ | |
| Slow cooked braised veal cheeks in a cocoa and port wine sauce | 25$ | |
| Safran flavoured barley risotto with legumes, wild mushrooms and Parmesan shavings | 23$ | |
| Tandoori tofu steak, pan-fried spinach and oyster mushroom, soya cream root jus | 24$ | |
| St-Thomas’s maple-flavoured pork shank and Labrador tea infused tamari | 24$ | |
| Atlantic salmon filet, white butter with shallots, ginger and lemongrass | 25$ | |
| Seared duck breast, tart cherry and port sauce | 27$ | |
| Fresh herbs and Dramuie braised leg of lamb | 29$ | |
| Candied guinea fowl, apple and Calijo de Rougemont brandy sauce | 31$ | |
| Veal tenderloin, black garlic and Bock de Joliette beer (from the L’Alchimiste microbrewery) sauce | 31$ | |
| Candied duck leg, chamomile sauce and lemon confit | 33$ | |
| Veal tenderloin in red wine demi glace and Victor et Berthold fondant | 33$ | |
| Roasted rack of lamb, gingerbread crust, slightly pearled with truffle oil | 35$ | |
| Beef filet, Canadian whisky and peppercorn sauce | 38$ | |
| Beef filet, foie gras and hydromel sauce | 41$ |
Green salads
| Seasonal greens, balsamic vinaigrette with Grana Padano shavings and caramelized pecans | 8$ | |
| Country salad with spicy strawberries in a ground cherry and maple syrup emulsion (available from June until September) | 9$ | |
| Watercress and seasonal greens with a pear, vanilla, warm goat cheese and pistachio vinaigrette | 10$ | |
| Warm shredded bourbon braised duck salad in a candied orange, ginger and whisky emulsion | 13$ |
Cheeses
| Assortment of rural cheeses – TRAY FOR SHARING | 6$ | |
| Assortment of regional cheeses – TRAY FOR SHARING | 9$ |
Desserts
| Vanilla crème brulée | 7$ | |
| Chocolate crème brulée | 7$ | |
| Chocolate mousse in jar | 7$ | |
| St-Thomas maple-glazed parfait, white chocolate and pistachio | 8$ | |
| Lemon meringue shortbread tart | 8$ | |
| Maple mousse from St-Thomas, crumble with Fleur de sel | 8$ | |
| Chocolate lava cake with a spicy cranberry coulis | 9$ | |
| Three chocolate mousse cake | 9$ | |
| Tiramisu in a jar | 9$ |
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