TABLE SERVICE
8 IMPORTANT POINTS TO REMEMBER
1-Absence of Oven and/or Sink on the Premises:
Sink: It is imperative and required by MAPAQ that you provide us with a sink equipped with hot water on the premises.
Oven: If no oven is available on the premises, it is your responsibility to inform us. Fees related to the installation of a temporary kitchen will be applied to account for the additional work required. We will need access to three electrical outlets on separate circuit breakers.
2-Due to our commitment to a high culinary standard, dishes marked with the symbol ⊗ are not available as an option if you do not have an oven on the premises.
3-Your culinary experience is in good hands with our servers and chefs, all inclusive in the price. However, please note that if the initial timeframe agreed upon in your submission is exceeded, the fees indicated in your submission will be charged. Additional fees should also be anticipated if you require a bar service.
4-Additional travel fees for distances exceeding 20 km. We are located in Saint-Lazare.
5-We can accommodate most restrictions and allergies (except for severe cases of celiac disease, where the individual refrains from dining in restaurants due to fear of gluten contamination. In this situation, we recommend placing an order for this person through one of our recommended caterers who ensures complete disinfection of their kitchen, thus eliminating any risk of gluten contamination). To ensure careful management of allergies or restrictions, small additional fees will be added for any modifications to original dishes, recognizing the work and stress involved.
6-A 15% gratuity is added to the bill.
7-It is essential to allocate space for our vehicle near the kitchen entrance throughout your event. If this is not feasible, please inform us in advance. Additional travel fees may be applied in certain situations (such as a second floor without an elevator or distant paid parking).
8-Bread and butter are included; coffee and tea are additional.
| Group | 8+ | 25+ | 45+ |
|---|---|---|---|
|
3 basic courses (1 starter + 1 main course + 1 dessert *or 2 starters + 1 main course) |
69$/pers | 64$/ pers. | 61$/pers. |
| Add one additional basic starter | +11$/pers. | +10$/pers. | +9$/pers. |
| 1 basic starter + 1 basic main course + 5 basic canapés for the cocktail reception section | n/a | n/a | 75.00$/pers. |
| Add 3 additional basic canapés (cocktail reception section) | +18.00$/pers. | +15.00$/pers. | +13.00$/pers. |
| Plates, utensils (available for groups of 90 and fewer). | 2$/per service per pers. | 2$/per service per pers. | 2$/per service per pers. |
MAKE YOUR SELECTION
Each dish below celebrates the work of a local producer, showcasing the authenticity and richness of their craftsmanship.
BASIC STARTERS (NO SUPPLEMENT)
Vegetarian Vegan GF Gluten-Free
⊗ Not available without an on-site oven
CHEF'S SOUP
Chef's inspiration
NONNA PIA'S BEET SALAD
(Whistler, BC) GF
Orange supreme - raspberries - goat cheese - maple caramelized pecans - fig and strawberry balsamic reduction
MEDITERRANEAN KOURA SALAD
(Greenville-sur-la-Rouge, QC) GF
Sun-dried black olives - almonds - feta - tomato - zaatar spices - cucumber - sherry vinegar
FILLE DU ROY KALE SALAD
(Ste-Marie-Madeleine, QC) GF
Kale - broccoli - cranberry - caramelized walnuts - feta - ground cherry vinaigrette
ST-ALBERT CHEESE ARANCINI ⊗
(St-Albert, Ontario)
Risotto - Cheddar cheese - Homemade tomato sauce - Parmesan
STARTERS WITH SUPPLEMENT
POINTE-FORTUNE FARM ROMAINE SALAD
(Pointe-Fortune, QC)
(+2 /pers.)
Creamy Caesar-style dressing subtly enhanced with gorgonzola - wild boar smoked meat - homemade croutons
LA TRATTORIA ROYAL BRUSCHETTA
(Kirkland, QC) (+2 /pers.)
Focaccia - shrimp - avocado - tomato - red onion - dill - celery Gaspé lobster available in season (+4 /pers.)
BON À CROQUER LEMON MEZZELUNE
(St-Lazare, QC)
⊗ Not available for groups of 45 and more
(+5.50 /pers.)
Ricotta-filled ravioli-style pasta - lemon butter sauce - vegetable broth reduction - roasted almonds
MORILLES DU QUÉBEC LASAGNA
(Chicoutimi, QC) (+4/pers.)
Cottage cheese - spinach duxelle with morels - homemade tomato sauce - Parmesan cheese - mozzarella
JARDINS DES NOIX CAVATELLI
(St-Ambroise-de-Kildare, QC) ⊗
Not available for groups of 45 and more
(+5.50 /pers.)
Semolina pasta - hazelnut oil - smoked capicola - cream - chives - vegetable broth
All our pastas are handmade
MAIN COURSES (NO SUPPLEMENT)
LA PALETTE DORÉE CHICKEN THIGH
(Maricourt, QC)
Marinated in soy - maple sirup - orange zest served with seasonal vegetables and your choice of purée
KOURA SEASONNED CHICKEN THIGH
(Greenville-sur-la-Rouge, QC)
Cream -lemon - zaatar spices - green olives- served with seasonal vegetables and your choice of purée
DENNIS HORSERADISH 'CAKE' FRIT
(Norfolk, Ontario) ⊗
Heart of palm - bell peppers - onions - avocado - horseradish sauce served with seasonal vegetables and your choice of purée
SKODIDAKIS GRILLED CAULIFLOWER
(St-Eugène, QC) GF
Grilled cauliflower - yogurt - lemon - pear - caramelized onions - crispy potato - chimichurri.
MAIN COURSES WITH SUPPLEMENT
ATLANTIC SALMON GRATINÉ ST-ALBERT CHEESE
(St-Albert, Ontario)
(+5.50 / pers.) GF
Dijon cream - honey - cheddar - served with seasonal vegetables and your choice of purée
LE PETIT BRULÉ GUINEA FOWL BREAST
(Rigaud, QC)
(+3 / pers.) GF
Pan-seared with a delicate touch of caramelization - guinea fowl reduction - served with seasonal vegetables and your choice of purée
BRAISED BEEF SHOULDER ROAST LE PETIT BRULÉ
(Rigaud, QC) GF
(+6/ pers.)
Slow-cooked and braised for 3 hours - served with seasonal vegetables and your choice of purée
LAMB RACK VINEYARD SAUCE CÔTE DE VAUDREUIL
(Vaudreuil, QC) *
(+6 / pers.) ⊗ Δ
Pan-seared to perfection (medium-rare) served with our fortified wine (point finale) reduction - served with seasonal vegetables and your choice of purée
ALBERTA BEEF HANGER STEAK GF
(+6/ pers.) ⊗
Pan-seared to a medium-rare degree - beef jus - served with seasonal vegetables and your choice of purée
FAMILY FONTAINE OSSO BUCCO GF
(Notre-Dame-de-Stanbridge, QC)
(+6 / pers.)
Slowly braised in its own juice, with the harmonious addition of vegetables and homemade tomato sauce + choice of 2 vegetables and purée
BEAU's BEER-DEGLAZED LAMB SHANK
(Vankleek Hill, Ont.)
(+6 / pers.)
Slowly braised to perfection and deglazed with beau's beer- homemade sauce - served with seasonal vegetables and your choice of purée
YOUR CHOICES OF MASHED POTATOES ARE:
Carrot - Potato - Butternut Squash.
If you don't make a choice, the chef will take care of it 🙂
DESSERTS
CALDI DI NAPOLI'S TIRAMISU
(Trybec, Cowansville, QC)
(+2 / pers.)
Whipped cream - Marsala - coffee liqueur - sabayon - dark chocolate
CHAMPS DE RÊVES PANNA COTTA
(St-Lazare, QC)
Lavender - sage - cardamom - crumble - honey tuile - lemon custard
COLD SNAP PEAR CHANTILLY
(Ontario)
Fried roll filled with whipped cream - pear custard - pistachios - fresh fruits
FLAMBEED PINEAPPLE RUM VERRINE DISTILLERIE DE MONTRÉAL
(+2 / pers.)
(Cartier Rosemont, Montreal, QC)
Grilled pineapple - caramelized pecans - vanilla ice cream - waffle - maple syrup - Rosemont rum
