Banquet
| 50-99 personnes | 100-200 personnes | 201 personnes et + | |
| 3 Services | 43.95$ | 41.95$ | 38.95$ |
| 4 Services | 49.95$ | 47.95$ | 44.95$ |
Food only. Following your request for a quote, we will assess the service costs of the equipment, service as well as travel costs.
Soup
- Butternut squash soup with fresh sage
- Wild mushroom cream
- Cream of celeriac soup Rougemont
Starters
- Beet salad, Prosciutto, tangerine, orange vinaigrette and marinated onion
- Smoked duck breast with berries
- Grilled Vegetable Layer with Goat Cheese
- Wild mushroom bundle on a hummus bed
- Salmon gravlax with beet and dill, spinach velouté, radish carpaccio
- Boston Heart with pine nuts and tangerine, orange vinaigrette
- Argentine shrimps, arugula and pear smoked with maple, parmesan tile and thyme
- Vitello Tonnato tartar sauce, grilled shallot
Main Dishes
- Beef cheek à la Bordelaise
- Braised prime rib, demi-glace sauce (+4$)
- Braised lamb shank with Moroccan sauce
- Osso bucco of pork with wild mushroom demi-glace sauce
- Poultry ballotine, strong juice with garlic flower and garam masala
- Maple Syrup Chicken Basket
- Toasted blue marlin with sage butter and white butter sauce
Végane
- Portobello stuffed with lentils and peppers
- Seiton steak, vegan sauce
Dessert
- Martini of cheesecake dulce de leche
- Cylindrical chocolate mousse on a cloud with orange blossom
- Trilogy of sweets
In option
- Progression of Quebec cheeses (+10$)
- 3 fine cheeses, spicy berries and nuts
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