Wedding Packages
As a matter of fact, you can build your own menu
Available for all wedding packages
Appetizers
| Season lettuce, balsamic vinaigrette, Parmesan cheese shavings and pecan nut | |
| Country salad with peppered strawberries, ground cherry emulsion and maple sirop | |
| Watercress salad and season lettuce, pear and vanilla vinaigrette with pistachio warm goat cheese | |
| Game terrine, onion confit and squash mustard from La Courgerie de Ste-Élisabeth, brioche bread | |
| Green Mikado asparagus wrapped in prosciutto and sundried herbs and tomatoes, creamy parmesan vinaigrette | |
| Local yellow beet loaf with smoked salmon, arugula leaves and crusty julienned beet in a red beet and honey emulsion | |
| Fondue with regional cheeses with the Alchimiste’s Blanche beer, pretzel, apples and grapes | |
| La Distinction traditionnal salmon tartar and chips | |
| Ginger tofu tartar, caper, chive and root chips | |
| Vegetables and shrimps spring roll with tamari sauce | |
| Salmon trout, marinated in star anise, chopped fennel and toasted pine nuts | +$1 |
| Veal filet Carpaccio with smoked paprika and parmesan shavings, avocado oil and micro greens | +$1 |
| Maple syrup caramelized sweetbreads | +$1 |
| Warm bourbon-braised pulled duck salad in a preserved orange, ginger and whisky emulsion | +$1 |
| Antipasto: Cochon Cent Façons capicola, prosciutto, chorizo, bocconcini, tomato confit, cattails hearts and cantaloupe | +$2 |
| Duck foie gras au torchon, berry compote in a spiced caramel and wild ginger compote, with a pistachio powder and butter brioche | +$8 |
Soups
| Chef’s choice soup | |
| Wild mushroom and tarragon cream | |
| Roasted peppers, coconut milk cream with sprouts | |
| Parsnip, caramelized pears cream with crispy carrots | |
| Market vegetable slow cooked soup with white wine and savory herbs | |
| Asparagus cream with parmesan shavings | |
| Musky gourd maple syrup cream with pumkin seeds | |
| Beet and Morand’s honey cream with mousse cheese from Fromagerie la Suisse Normande | |
| Lobster bisque and crab, ravioli with truffle and ricotta | +$4 |
Granitas
| Citrus granitas | |
| Lychee granitas with Vermouth of Rouge Gorge | |
| Cranberry and Quebec vodka granitas | |
| Candied apple and Chic Choc rhum granita |
Main Courses
| Seared poultry supreme, L’Alchimiste pale ale and tarragon | |
| Fried tofu with red curry and coconut milk | |
| Seared poultry supreme in a wild mushroom and goat cheese sauce | |
| Butternut squash ravioli, almond milk and red pepper sauce | |
| Chicken thight confit, gastric sauce with lime zest | |
| Celeriac flavoured spelt risotto with carrots and Louis Cyr cheese from Fromagerie Bergeron | |
| 12h slow cooked braised beef blade petite roast with anise and rosemary sauce | |
| St-Thomas’s maple-flavoured pork shank and Labrador tea infused tamari | |
| Cod loin served with a carrot and white wine sauce | |
| Atlantic salmon filet, white butter with shallots, ginger and lemongrass | |
| Seared duck breast, tart cherry and port sauce | +$3 |
| Labrador’s tea braised lamb shank | +$4 |
| Candied guinea fowl, apple and Calijo de Rougemont brandy sauce | +$6 |
| Veal tenderloin in gremolata and olive oil sauce | +$6 |
| Candied duck leg, chamomile sauce and lemon confit | +$8 |
| Roasted half-rack of lamb, gingerbread crust, slightly pearled with truffle oil | +$10 |
| Beef filet, Canadian whisky and pepper sauce | +$13 |
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