Our catering service is available in any location other than our halls and partner halls, except for the “Sommet”*.
*To see the “Sommet” prices
Inclusions and prices are subject to change without notice.
As a matter of fact, you can build your own menu
Available for all wedding packages
Appetizers
| Seasonal entry | |
| Seasonal lettuce, cider vinegar emulsion, caramelized pecans and dried cranberries | |
| Game terrine, onion confit and squash mustard from La Courgerie de Ste-Élisabeth, brioche bread | |
| Mikado asparagus wrapped in prosciutto with tomato confit with herbs, creamy parmesan vinaigrette | |
| Local yellow beet loaf with smoked salmon, arugula leaves and crusty julienned beet in a red beet and honey emulsion | |
| Traditionnal salmon tartare | |
| Fondue with regional cheeses with the Alchimiste’s Blanche beer, pretzel, apples and grapes | |
| Salmon trout, marinated in star anise, chopped fennel and toasted pine nuts | |
| Local cold cuts (white ham, prosciutto, game terrine, roast veal) | +2$ |
| Gnocchi with pesto cream and parmesan shavings | +3$ |
| Duck foie gras and pear jam by Simon Turcotte | +9$ |
Soups
| Seasonal soup | |
| Sweet potato soup with apple and prosciutto chips | |
| Parsnip, caramelized pears cream with crispy carrots | |
| Cream of squash with maple syrup from Gilles Parent and Daughters Maple Syrup Company and pumpkin seeds | |
| Beet and Morand’s honey cream with mousse cheese from Fromagerie la Suisse Normande | |
| Cucumber gazpacho with mint and snow goat crumble | |
| Lobster bisque and crab, ravioli with truffle and ricotta | +3$ |
Granitas
| Citrus granitas | |
| Cranberry and vodka granitas | |
| Candied apple and cider from Qui Sème Récolte! granitas |
Main Courses
| Seasonal main course | |
| Pan-fried chicken breast with Alchemist’s beer and coriander sauce | |
| Chickpea patty on spinach, shiitake and hazelnut oil (vegan) | |
| Cauliflower steak with spices, coconut milk and red curry | |
| St-Thomas’s maple-flavoured pork shank and Labrador tea infused tamari | |
| Gnocchi with pesto cream and parmesan shavings | |
| Pork cheek confit with balsam myrique sauce | |
| Braised beef with dune pepper sauce | |
| Atlantic salmon filet, white butter with shallots, ginger and lemongrass | |
| Duck leg confit with cider sauce from Qui Sème Récolte! | +1$ |
| Leek cannelloni stuffed with barley on a squash compote | +1$ |
| Ribs with BBQ sauce | +3$ |
| Duck breast with Quebec gin and cranberry sauce | +3$ |
| Fillet of walleye with citrus fruits | +5$ |
| Veal tenderloin in gremolata and olive oil sauce | +6$ |
| Labrador’s tea braised lamb shank | +7$ |
| Beef short ribs with horseradish sauce and caramelized onions | +14$ |
| Roasted rack of lamb, gingerbread crust, slightly pearled with truffle oil | +16$ |
Cheese
| Selection of fine cheeses: Aged cheddar, Swiss, Fritz Kaiser raclette and brie | +7$ |
| Selection of regional cheeses: Le Noble, Guillaume Tell, Le Caveau and Bleu smoked | +9$ |
Social Medias
