Brunch
Whether for Easter Sunday, to celebrate Mother’s Day or a birthday, an offbeat wedding, everyone loves a brunch menu. A perfect balance of breakfast and lunch, our brunch menus will wake up your guests’ taste buds and satisfy everyone. Local products always get the place of honour at La Distinction and our brunch menus are no exception! Bon appétit!
It will be our pleasure to serve you and your group of 20 people or more.
- Boccherini
49$ - Basket of viennoiseries
- Mixed seasonal fruits
- Duo of salads of the day
- 2 choices of lunch courses
- 1 choice of dinner course
- Market vegetables
- Chef’s sweetness
- Bread and butter basket
- Chef’s sweetness
- Bread and butter basket
- Gossec
59$ - Basket of viennoiseries
- Mixed seasonal fruits
- Duo of salads of the day
- Local charcuterie
- Platter of smoked salmon
- 2 choices of lunch courses
- 2 choices of dinner courses
- Market vegetables
- Chef’s sweetness
- Bread and butter basket
Lunch courses
- St-Thomas maple syrup pancakes
- Poached eggs with hollandaise sauce
- Scrambled eggs
- Omelette according to the chef’s inspiration
- Bacon
- Sausages
Dinner courses
Choices available for all brunches:
- Pan-fried chicken supreme, Alchemist’s beer and coriander sauce
- Chickpea patty on spinach, shiitake and hazelnut oil (vegan)
- Gnocchi with pesto cream, parmesan shavings
- Braised beef cheek, dune pepper sauce
- Pork shank with St-Thomas maple and tamari
- Atlantic salmon steak, shallot, ginger and lemongrass beurre blanc
- Duck leg confit, Qui Sème Récolte! cider sauce
Additional choices included for Gossep only:
- St-Thomas maple pork shank with tamari
- Duck leg confit with Qui Sème Récolte! cider sauce
- Leek cannelloni stuffed with barley on a squash compote (veg)
- Ribs with BBQ sauce
- Duck breast with Quebec gin and cranberry sauce (P)
- Fillet of walleye with citrus fruits
- Veal tenderloin with gremolata sauce
- Labrador tea braised lamb shank
- Beef short ribs, horseradish sauce and caramelized onions
- Roasted rack of lamb, gingerbread crust, truffle oil jus (P)
(P) Staff required for meat cutting.
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