Reception meals

restaurant
Private receptions

Reception suppers
Cold hors d’oeuvres

Citrus and pink berry candied duck slivers, fantasy salad
Rice vermicelli with Matane shrimps, emulsion of avocado, sweet vinegar and toasted sesame seeds
Goose terrine and caramelized figs, peppered cranberry chutney
Trout rillettes with dill, julienne of vegetables marinated in green lemon
Carpaccio of eggplant and vegetables in season with balsamic vinegar, minced Perron cheddar
Rabbit charlotte with chanterelle mushrooms and yellow beets, honey-glazed hazelnuts, Amaretto cream

Hot hors d’œuvres

Selection of roasted vegetables with garlic, chevre and chervil gratin
Wild mushroom in flaked pastry, grey scallion and port sauce
Melted cheese in herb pastry, spiced crushed tomatoes in basil oil
Braised Charlevoix veal sweetbreads with field berries, filo pastry with cardamom

Soups

Main courses

All meals are served with scalloped potatoes and dwarf vegetables
Roasted veal medallions, wild game and nasturtium glaze
Brook trout in garden flaked pastry, spinach and smoked halibut cream
Poultry ballottine with asparagus and Tournevent cheese, clear gravy with lemon thyme
Pork nuggets caramelized with ice cider, perfumed with pears and lovage
Atlantic salmon scallop with leeks and white saffron butter
Thin slices of Bois-Francs chicken, Meaux mustard and clover sauce
Lamb short loin marinated in herbs, Port wine and roasted garlic sauce
Tuna cobbler, garnished with endives and fennel braised in virgin oil
Filet mignon of young wild boar with candied cranberries, Périgueux sauce with foie gras emulsion

Local cheese platterSelection of fine Québec cheeses
Desserts