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Customise Your Holiday's Parties!

COCKTAIL DINNERS • GROUP MENUS • CATERING

HOLIDAYS MENUS FOR GROUPS

 

3 COURSES – 35 / person

 

APPETIZERS

SOUP OF THE DAY
According to market

HOMEMADE SMOKED SALMON BLINIS +2
Caviar and herb whipped cream

 

MAIN DISHES

ENDIVE, CONFIT DUCK AND BLEU D’ÉLIZABETH SALAD
Brome Lake duck, Fromagerie du Presbytère blue cheese,
Honeycrisp apple, Jerusalem artichokes, pecans, elderberries

VEGGIE VOL-AU-VENT
Nantes carrots, Grey Ghost squash, parsnip, corn,
béchamel sauce, sea truffle, pea sprouts

HOMEMADE BLACK PUDDING
Sea buckthorn gel, hazelnuts, porcini sauce
served with sauteed root vegetables

JEAN-PAUL’S TOURTIÈRE
Spiced mulled wine, arugula salad,
cranberry compote

 

DESSERTS

MIGNARDISES
Homemade sugar fudge (1),
macaron — selection of flavors (1)

MINI PUDDING CHÔMEUR
Sweet clover ice cream

CHOCOLATE MOUSSE
Chantilly cream

3 COURSES – 45 / person

 

APPETIZERS

SOUP OF THE DAY
According to market

HOMEMADE SMOKED SALMON BLINIS +2
Caviar and herb whipped cream

 

MAIN DISHES

ENDIVE, CONFIT DUCK AND BLEU D’ÉLIZABETH SALAD
Brome Lake duck, Fromagerie du Presbytère blue cheese,
Honeycrisp apple, Jerusalem artichokes, pecans, elderberries

SEARED SALMON
Red quinoa, cucumber, kale,
grapefruit, edamame

QUÉBEC PORK RIBS
Homemade BBQ sauce, cabbage slaw,
homemade fries

36-HOUR BRAISED BEEF CHEEK
Onions, bacon, marinated chanterelles, grilled carrots,
bourguignon sauce

 

DESSERTS

MIGNARDISES
Homemade sugar fudge (1),
macarons — selection of flavors (2)

MINI PUDDING CHÔMEUR
Sweet clover ice cream

CHOCOLATE MOUSSE
Chantilly cream

YULE LOG +2

4 COURSES – 55 / person

 

APPETIZERS

SPLIT PEA SOUP
Smoked ham, black garlic oil

HOMEMADE BLACK PUDDING
Sea buckthorn gel, hazelnuts, porcini sauce

JEAN-PAUL’S ‘PÂTÉ DE CAMPAGNE’
Mustard, cranberry compote, toast

CHICKEN LIVER & FOIE GRAS MOUSSE PROFITEROLE
Labrador tea date caramel, hazelnut, Espelette pepper
and candy cap mushroom powder

 

MAIN DISHES

ENDIVE, CONFIT DUCK AND BLEU D’ÉLIZABETH SALAD
Brome Lake duck, Fromagerie du Presbytère blue cheese,
Honeycrisp apple, Jerusalem artichokes, pecans, elderberries

SEARED SALMON
Red quinoa, cucumber, kale,
grapefruit, edamame

QUÉBEC PORK RIBS
Homemade BBQ sauce, cabbage slaw,
homemade fries

36-HOUR BRAISED BEEF CHEEK
Onions, bacon, marinated chanterelles, grilled carrots,
bourguignon sauce

 

LALIBERTÉ CHEESE
American black walnut, maple

 

DESSERTS

MIGNARDISES
Homemade sugar fudge (1),
macarons — selection of flavors (2)

MINI PUDDING CHÔMEUR
Sweet clover ice cream

CHOCOLATE MOUSSE
Chantilly cream

YULE LOG +2

TO SHARE – 45 / person

 

APPETIZERS

(Served individually)

SOUP OF THE DAY
According to market

ARTISAN SALAD
Lemon-honey-mustard vinaigrette

 

MAIN DISHES

(to share, at the center of the table)

CRANBERRY STUFFED CORNISH HEN

PIG FEET STEW WITH MEAT BALLS

JEAN-PAUL’S TOURTIÈRE

WHIPPED MASHED POTATOES

ROASTED ROOT VEGETABLES

BEETS AND CHÈVRE CREAM CHEESE SALAD

 

DESSERT

(Served individually)

YULE LOG

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For all menus, except “To Share” menu:
12 to 24 people: all the choices.
25 to 40 people: 2 choices per service.
40 people or more: 1 choice per service.

 

Click here to download all the menus.

For the Holiday Season Ready-to-eat menu, please click here.

For a cocktail dinner in a restaurant or on location (view the menu here),
for a seated dinner on location (view the menu here),
or any other catering inquiry, please
contact us at [email protected] or at 438 504 8833.

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