* Room rental, taxes, tips and administration fees extra. Extra of $20 per person in catering service. (elsewhere than the main La Distinction site)
As a matter of fact, you can build your own menu
Available for all wedding packages
Appetizers
Seasonal entry | |
Seasonal lettuce, cider vinegar emulsion, caramelized pecans and dried cranberries | |
Game terrine, onion confit and squash mustard from La Courgerie de Ste-Élisabeth, brioche bread | |
Mikado asparagus wrapped in prosciutto with tomato confit with herbs, creamy parmesan vinaigrette | |
Local yellow beet loaf with smoked salmon, arugula leaves and crusty julienned beet in a red beet and honey emulsion | |
Traditionnal salmon tartare | |
Fondue with regional cheeses with the Alchimiste’s Blanche beer, pretzel, apples and grapes | |
Salmon trout, marinated in star anise, chopped fennel and toasted pine nuts | |
Bison Tartare from La Terre des Bisons de Rawdon | +2$ |
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$ |