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
| Seasonal entry | 9$ |
| Seasonal lettuce, cider vinegar emulsion, caramelized pecans and dried cranberries | 9$ |
| Game terrine, onion confit and mustard from La Courgerie de Ste-Élisabeth | 13$ |
| Mikado asparagus wrapped in prosciutto with tomato confit with herbs, creamy parmesan vinaigrette | 14$ |
| Local yellow beet loaf with smoked salmon, arugula leaves and crusty julienned beet in a red beet and honey emulsion | 14$ |
| Classic salmon tartare | 15$ |
| Fondue with regional cheeses with the Alchimiste’s Blanche beer, apples and grapes | 15$ |
| Salmon trout, marinated in star anise, chopped fennel and toasted pine nuts | 15$ |
| Bison Tartare from La Terre des Bisons de Rawdon | 17$ |
| Board of local cold cuts (white ham, prosciutto, game terrine, roast veal) | 17$ |
| Gnocchi with pesto cream and parmesan shavings | 18$ |
| Duck foie gras and pear jam by Simon Turcotte | 24$ |
Soups
| Seasonal soup | 8$ | |
| Sweet potato soup with apple and prosciutto chips | 8$ | |
| Parsnip and caramelized pears cream with crispy carrots | 9$ | |
| Cream of squash with maple syrup from Gilles Parent and Daughters Maple Syrup Company and pumpkin seeds | 9$ | |
| Beet and Morand’s honey cream with goat cheese mousse | 10$ | |
| Cucumber gazpacho with mint and snow goat crumble | 10$ | |
| Lobster bisque from Gaspésie | 13$ |
Granitas
| Citrus granitas | 6$ | |
| Cranberry and vodka granitas | 8$ | |
| Candied apple and cider from Qui Sème Récolte! granitas | 8$ |
Main Courses
| Seasonal main course | 24$ | |
| Pan-fried chicken breast with Alchemist’s beer and coriander sauce | 24$ | |
| Chickpea patty on spinach, shiitake and hazelnut oil (vegan) | 25$ | |
| Cauliflower steak with spices, coconut milk and red curry | 25$ | |
| St-Thomas’s maple-flavoured pork shank and tamari | 26$ | |
| Gnocchi with pesto cream and parmesan shavings | 27$ | |
| Pork cheek confit with balsam myrique sauce | 27$ | |
| Braised beef with dune pepper sauce | 29$ | |
| Atlantic salmon filet, white butter with shallots, ginger and lemongrass | 29$ | |
| Duck leg confit with cider sauce from Qui Sème Récolte! | 30$ | |
| Leek cannelloni stuffed with barley on a squash compote | 30$ | |
| Ribs with BBQ sauce | 32$ | |
| Duck breast with Quebec gin and cranberry sauce | 32$ | |
| Fillet of walleye with citrus fruits | 34$ | |
| Veal tenderloin in gremolata and olive oil sauce | 35$ | |
| Labrador’s tea braised lamb shank | 36$ | |
| Beef short ribs with horseradish sauce and caramelized onions | 43$ | |
| Roasted half-rack of lamb, gingerbread crust, slightly pearled with truffle oil | 45$ |
Cheeses
| Assortment of fine cheeses: Old cheddar, swiss cheese, Fritz Kaiser raclette cheese, brie | 7$ | |
| Assortment of regional cheeses: Le Noble, Guillaume Tell, Le Caveau and Bleu Fumé | 9$ |
Desserts
| Chef’s sweetness | 7$ | |
| Bavarian berry cake | 9$ | |
| Maple mousse from St-Thomas, crumble with Fleur de sel | 10$ | |
| Lemon meringue shortbread tart | 10$ | |
| Three-spice maple cheesecake with caramelized pecans and apple tuile | 10$ | |
| Royal chocolate and seasonal fruits | 10$ | |
| Vegan cashew cheesecake | 10$ | |
| Apple and caramel crumble | 11$ | |
| Leo’s Natas | 12$ | |
| Chocolate lava cake with raspberry coulis | 13$ |
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