BANQUET

STARTERS

• TONNATO PORK
  
  Sept-Îles shrimp, tuna emulsion, tomato confit, fried capers & Gabrielle potato chips
• SALMON RILLETTES ON SMOKED SALMON CARPACCIO
  Edamame & lemon vegetable crudo
• EGGPLANT CAVIAR 
  
  Red pepper confit, dried tomato mascarpone, black bread crisp (veggie option)

VELOUTÉ

• Green zucchini and spinach, turmeric and fried leek mousseline

PIÈCE DE RÉSISTANCE

• CHICKEN LEG WITH SOY SAUCE AND MOLASSES GLAZE
  Grilled vegetable shortbread & creamy bourbon sauce
• BLACK SESAME COD TEMPURA
  
  And its brandade, candied lemon and fresh ginger sour cream, microgreens and green apple salad
• POT-AU-FEU STYLE BRAISED BEEF
  
  Crushed potatoes with bacon and cheese, blueberry-honey caramelized onion petals & Béarnaise
• RISOTTO-STYLE QUINOA 
  
  Thinly sliced raw vegetables, julienned green apples in grapeseed oil,

  basil tomato oil, crunchy niçoise lettuce stems (veggie option)

FINALE

• PASTRY PLATTER
  Served in the centre of the table, 4 varieties per person
• CARAMELIZED BANANA BREAD
  Mandarin mousseline, crumble and coffee sponge toffee
• ESSENCE OF CITRUS
  Basil mascarpone, pistachio and coconut crumble

CANAPÉS

SEAFOOD

• SCALLOP CEVICHE IN THE SHELL
  Scented with balsam fir, grapefruit & green pea crumble
• ARGENTINIAN SHRIMP
  Black sesame tempura
• SALMON TARTARE
  Mild goat cheese crème & dried blueberries
• CRAB CAKE LOLLIPOPS
  Passionfruit mayonnaise & cilantro
• BLUEFIN TUNA EN CROÛTE
  Fried rice beignet & lemongrass emulsion

VEGGIES

• WATERMELON TATAKI
  Spice blend & feta crème
• SHOOTER AND GREEN PEAS
  Miso tofu espuma
• CUCUMBER SALAD
  Mint mascarpone cream & bergamot oil
• TARTLET
  Jellied tomato salsa, quail egg & caper emulsion

MEATS

• SMOKED MEAT WONTON
  Pickle, mustard caramel
• LIVER PARFAIT 
  Thin slices of smoked duck, mango jelly & cinnamon stick
• WHITE HAM PRESSÉ 
  Maple sap jelly
• QUEBEC CHEESE FONDUE
  
  Smoked bacon panko & mirin red pepper coulis
• BEEF TATAKI 
  Bitter cocoa & star anise and butternut squash mousseline

MC'S SWEET

• MC CHEF’S SMALL DESSERTS
  According to inspiration and market availability!

COCKTAIL PARTIES

OPTION 1

• EGGSHELL, SMOKED SALMON
  
  Potato espuma 
• DUCK CONFIT PRESSÉ 
  Foie gras ganache & Beauce maple jelly
• FRIED AVOCADO QUARTER-MOON
  
  With panko, lemon emulsion & dune pepper
• SHRIMP RAVIOLI 
  Blood orange beurre blanc & pickled shimeji
• ESSENCE OF GREEN PEA
  
  Turmeric mousseline & roast chorizo dice
• GLAZED QUAIL BREAST
  Honey-bourbon glaze
• PORK BELLY
  
  Slow-cooked for 72 hours in a spice marinade

  & sweet potato purée
• MUSHROOM RISOTTO 
  Braised beef cheek & truffle oil
• GOAT CHEESE BAKLAVA 
  Pistachio crumble
• CHOCOLATE MOELLEUX LOLLIPOP
  Variety of flavours
• CHEESECAKE
  Sea salted caramel & toasted oat crumble
• YUZU TARTLET
  Mango & shaved coconut

OPTION 2

• OYSTER ÉPROUVETTE 
  Vanilla and Pommery champagne strawberry purée
• FOIE GRAS CRÈME BRÛLÉE 
  Smoked bacon & Parmesan
• SWEETBREAD POPCORN 
  In a spice crust
• SHRIMP SKEWERS
• ESSENCE OF LOBSTER
  Truffle mousseline & chipotle dust
• TUNA
  Mousseline of Salaweg seaweed from the Gaspé Peninsula
• CANNELLONI-STYLE VEAL
  Jellied lemon emulsion, capers & olives
• LAMB CUTLET
  Well-seasoned, rosemary & mustard
• GOAT CIGAR 
  
  Brick pastry, powdered nuts & Natourney honey
  from Château-Richer
• CHOCOLATE AND ICE MINT
  Inspired by an After Eight
• APPLE DONUT
  Sugar & amaretto
• HOMEMADE FRAGOLI LIQUEUR JELLY

starteRs

• SMOKED SALMON BLOCK
  
  Wasabi root emulsion, lime sour cream, balsamic vinegar caviar & orange zest
• BEEF CARPACCIO 
  
  Szechuan peppercorn crème, crispy Parmesan tuiles, pickled shimeji mushrooms & edamame
• TONNATO VEAL
  
  Slow-cooked veal loin, bluefin tuna mayonnaise, blue potatoes from the Île d’Orléans, baby tomatoes in olive oil & quail egg
• EGGPLANT CAVIAR (VEGGIE OPTION)
  Red pepper confit, dried tomato mascarpone, black bread crisp

SHARED

• VELOUTÉ OF THE DAY
  Assorted garnish

pièce de RÉSISTANCE

• POULTRY LEG SUPREME
  
  Lemon, rosemary and birch syrup, mixed roasted vegetables with fennel seeds & potato gratin
• SURF’N TURF
  Grilled filet mignon, vanilla-butter poached shrimp, green pea and cilantro purée & red meat jus
• DUCK BREAST
  
  Beetroot glaze, smoked parsnip purée, shallot confit & orange sauce
• RISOTTO-STYLE QUINOA (VEGGIE OPTION)
  
  Thinly sliced raw vegetables, julienned green apples in grapeseed oil, basil tomato oil, crunchy niçoise lettuce stem

FINALE!

• MAPLE CHOCOLATE TOFU MOUSSELINE
  Wild raspberry jelly, raw orange sliver, seasonal berries
• STRAWBERRY SHORTCAKE “REMIX”
  
  Sweet-clover scented cream, Quebec strawberries and chocolate crumble
• PASTRY PLATTER
  Served in the centre of the table, 4 varieties per person

starters

• TATAKI-STYLE SALMON GRAVLAX
  Rich lychee crème, dried green pea crumble and black bread
• TERRINE BLOCK
  
  Foie gras ganache, maple jelly, tart cranberries & shoots
• PORTOBELLO CARPACCIO 
  
  Spinach mascarpone mousseline, lemon asparagus stalks & dehydrated butternut squash
• VELOUTÉ
  
  Bacon-scented cauliflower crémeuse, Louis d’Or cheese sauce & scallions

PIÈCE DE RÉSISTANCE

• SHRIMP & SHIITAKE STUFFED ROAST POULTRY
  Soft turmeric crêpe & green apple
• PORCELET PRESSÉ 
  Rosemary pancetta chips & smoked white carrots
• BONELESS BEEF RIBS
  
  Hoisin, orange and mirin marinade & steak-spiced mashed potatoes
• RISOTTO-STYLE QUINOA
  
  Thinly sliced raw vegetables, julienned green apples in grapeseed oil, basil tomato oil, crunchy niçoise lettuce stem

FINALE 

• PASTRY PLATTER
  Served in the centre of the table, 4 varieties per person

snacks

• Vegetable crudo served garden-style, bounty of raw vegetables, black olive crumble & turmeric and herb dip
• Homemade chips
• Popcorn
• Olives & nuts
• Hummus & sweet potato chips

seafood

• Shrimp, vegetable and smoked salmon maki
• Salmon gravlax with Amazonian tea
• Steamed shrimp skewers, olive oil & citrus bark
• Ginger, wasabi, wakame, soy sauce & spiced mayonnaise

CHARCUTERIE & TERRINES

• Grand Marnier scented liver pâté
• Duck and orange terrine
• Rabbit and blueberry terrine
• Salami calabrese sticks
• Pickled vegetables, golden beets,
• Homemade pickles & marinated eggplant
• Homemade croutons

SALAD *CHOOSE 3

• Bean, cherry tomato & vinaigrette salad *vegan
• Creamy potato salad with lemon, candied bacon & green onion
• Orzo salad with dried tomato tapenade, black olives and crunchy
• Vegetables *vegan
• Golden beetroot, whisky-caramelized pecans, feta cheese
• Quinoa, dried fruits, citrus juice & cilantro *vegan

QUEBEC CHEESES

• Bleu bénédictin, Abbaye St-Benoit-du-Lac
• Oka, Laurentides
• Pied de Vent, Îles-de-la-Madeleine
• Brie de Portneuf, Saint-Raymond
• Drief fruits & cranberry compote
• Artisanal bread & crisps

oysters

• Mignonette sauces, fresh horseradish & spicy sauces | 3 ou 4 per person

asian beef tataki

• Cocoa and spice crust, miso emulsion & julienned roast vegetables

DESSERT 

• Mini-donuts, assorted flavours | caramel and red berries
• Yuzu tartlet and basil meringue
• White chocolate brownies & raspberry mousse
• Orange madeleine
• Cake pops

SMOOTHIE

• Carrot – turmeric – pineapple – coconut milk
• Kale – banana – almond milk
• Strawberry – black cherry – silky tofu – chili powder

starters

• Thinly sliced octopus, citrus-scented with basil emulsion
• Duck pressé and foie gras ganache, red fruit compote, garnish
• Torched smoked salmon cubes, mousseline of Salaweg sugar kelp from the Mi’kmaq reservation in the Gaspé Peninsula

pièce de RÉSISTANCE

• Slow-braised beef cheek
• Spiced apple mousseline
• Vegetable crudo with vinaigrette

finale

• Chocolate, chocolate... My favourites...
• Small pastries, rum cannelés, mini cheesecakes, brownies and madeleines

• POUTINE
  Regular or spicy sauce
• BEEF SLIDERS
  Oka cheese and spiced mayonnaise
• HOMEMADE SMOKED MEAT POGO
  Old-style mustard caramel & pickle
• THREE CHEESE MAC ‘N CHEESE 
  Olive oil ciabatta crumble & mild jalapeños
• PULLED POULTRY POPPERS
  Sweet and sour pepper coulis & garnishes
• PULLED PORK POPPERS
  BBQ glaze, black and white sesame & garnishes
• SWEETS
• HOMEMADE CHIPS AND BUTTER POPCORN

wines

white

• BELLARETTA
  Chardonnay, Abruzzes, Italy
• DOMAINE LAVOIE
  Vidal, Québec
• SECUNDA LUNA
  Pinot Grigio, Rocca del Macie, Chardonnay, Vermentino, Sicily
• BOUCHARD PÈRE & FILS
  Aligoté, Burgundy
• BLANC LE LOUP Y-ES-TU?
  
  Sauvignon Blanc, Viognier, Petit Muscat, Domaine de l’Hortus, Languedoc
• BIO DOMAINE VILLA DRIA
  
  Chardonnay, Gros Manseng, Côtes-de-Gascogne
• BOCELLI FAMILY WINES
  Pinot Grigio, Veneto
• CHABLIS LA SEREINE
  
  Domaine La Chablisienne, Burgundy
• BIO PASCAL BOUCHARD
  Chardonnay, Burgundy
• DRY CREEK VINEYARD
  Sauvignon blanc, United States

red

• BELLARETTA
  Cabernet Sauvignon, Abbruzes, Italy
• ROMIO
  
  Caviro, Sangiovese, Superiore Riserva, Émilio-Romano
• BIO PLAZA DE LA REINA
  Monastrell, Tempranillo, Antonio Arraez, Valencia
• DONNA MARZIA
  Negroamaro, Conti Zecca, Puglia
• LEONARDO
  
  Merlot, Canaiolo, Sant’Antimo, Italy
• CHÂTEAU TUILERIE DU PUY
  
  Cabernet Sauvignon, Bordeaux Superieur, France
• MERLONERO
  
  Dolcetto, Barbera, Nebiolo, G.D.Vajra, Piedmont
• JAMES BRYANT HILL
  Pinot Noir, Central Coast
• 12 LUNAS
  
  Cabernet Sauvignon, Tempranillo, Garnacha, El Grillo y la Luna, Somontano
• TERRE
  Merlot, Fleur Haut Gaussens, Bordeaux Supérieur, France
• CANNONBALL
  Merlot, Petite Syrah, Sonoma County
• BRUIGNAC PREMIUM
  
  Merlot, Château Donjon, Bordeaux
• OMEN
  Cabarnet sauvignon, United States

BUbbles

• MIRAME
  Cava Brut, Penedès
• VILLA CONCHI
  Cava Brut, Catalonia
• EMILIANA
  Chardonnay, Pinot Noir, Organic Vineyards, Casablanca Valley
• LORENZON BRUT ROSÉ
  Pinot Noir, Frioul
• POMMERY BRUT ROYAL
  Champagne

BAR

• ON TAP
  Microbrasserie Archibald - Matante (blonde)
• CANNED
  
  Microbrasserie Archibald | Red, White, IPA & Stout
• WINE| GLASS
  Bellareta, Cabernet-Sauvignon, Italy Bellareta, Chardonnay, Italy
• FAVOURITES
  Rhum, gin, vodka & tequila
• TOP SHELF
  Whisky, cognac, scotch & digestifs
• SOFT DRINKS
• BOTTLED WATER
  Regular or sparkling