FAIRMONT LE CHÂTEAU FRONTENAC · FAIRMONT LE CHÂTEAU FRONTENAC HAS BEEN HOST TO A MYRIAD OF GRAND...

Updated:2020-01-09

FAIRMONT LE CHÂTEAU FRONTENAC

BANQUET MENU

http://www.fairmont.fr/frontenac-quebec


BANQUET MENU

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24

DINNER & RECEPTION .......... 25

RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35

POTAGES & SALADS .......... 36

MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43

TO ENHANCE YOUR EXPERIENCE ............. 44

<

Use the menu on the left

of the page to browse

our menu to your needs.

EVER SINCE ITS INAUGURATION IN 1893, FAIRMONT LE CHÂTEAU FRONTENAC HAS BEEN HOST TO A MYRIAD OF GRAND EVENTS.

More than a beautiful setting for your events,

Fairmont Le Château Frontenac offers an

exquisite cuisine, created and delivered

by our award-winning team.

Featuring a wide range of options designed to

meet every event’s needs, our menu is inspired

by regional flavours and include local, organic and

responsibly farmed produces. Whatever option

you choose for your event, our culinary team will

exceed your expectations!

Let us continue the culinary experience

with you by bringing our expertise outside

our walls. Our Catering Service Team will

accompany your guests throughout their

journey off site.

Additional fees apply. Contact your Convention & Catering Manager for more details.


BANQUET MENU

BREAKFAST


BANQUET MENU

Service for a maximum of two (2) hours during the buffets. Taxes and services not included.

4

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


BREAKFAST • BUFFETS

BAKERYminimum of 15 guests | $28 per guest

Cold cereals

Viennoiseries assortment

Country bread, sprouted wheat bread, flax bread and whole wheat pavé

Selection of muffins and bagels

Sliced fresh fruit platter

Cheddar cheese slices

Hard-boiled eggs

Cretons

Smoked ham and turkey, thinly sliced

Selection of homemade jams, honey from the Château and butter

Fruit juice

Coffee, decaffeinated coffee and selection of Lot 35 teas and herbal teas

MORNING SUNSHINEminimum of 30 guests | $36 per guest


Basket of whole fresh fruits

Homemage granola, Greek yogurt and fruit coulis

Cold smoked salmon, lemon, red onion, capers and cream cheese

Selection of 3 fine cheeses

Smoked ham and turkey, thinly sliced

Duck rillettes and country terrine

Cold cereals





Fruit juice


ENERGYminimum of 15 guests | $34 per guest

Fruit salad and fresh berries

Oatmeal, brown sugar and raisins

Homemade granola, Greek yogurt and fruit coulis

Apple sauce

Almonds, pumpkin seeds and sunflower seeds

Oat and raisin muffins



Basket of whole fresh fruits

Hard-boiled eggs


Fruit juice


ENERGY COCKTAIL mix of green tea, apple juice and ginger

ADD A NESPRESSO STATION TO YOUR BUFFET extra 8 $ per cup


BANQUET MENU


BREAKFAST • BUFFETS 5

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


THE AMERICANminimum of 30 guests | $36 per guest


Fresh fruit salad and basket of whole fruits

Selection of cold cereal


Cretons

Selection of fruit yogurts

Scrambled eggs with fresh cream and butter

Hard-boiled eggs

Roasted potatoes




Fruit juice


MEAT

BACON

SAUSAGE

HAM

MORNING SELECTION (1 choice)

CREPES WITH MAPLE BUTTER

BRIOCHE FRENCH TOAST STYLE

WAFFLES Chantilly and chocolate sauce

BREAD PUDDING

EGGS (1 choice)

QUICHE LORRAINE

INDIVIDUAL COUNTRY-STYLE CASSEROLES medium-boiled egg, lardoons, onions and herbs

OMELET CHÂTEAU STYLE

FRITTATA bruschetta and spinach


BANQUET MENU



BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


SUGAR SHACKminimum of 30 guests | $42 per guest

CONFITURE DE VIEUX GARÇON fruits and berries macerated in wintergreen and maple syrup

BASKET OF QUEBEC APPLES AND WHOLE FRUITS

GELÉE DE RÔTI, CRETONS AND HEADCHEESE

COUNTRYSIDE CHEESE and original Cheddar

ARTISANAL BACON AND SAUSAGE

BAKED BEANS with braised pork shoulder

COUNTRY HAM sliced in room

SALT PORK OMELET

CHIARD BLANC braised potatoes, onions and lardoons

MEAT PIE with fruit ketchup

MAPLE CREAM CREPES





Fruit juice


ADD A MAPLE TAFFY STATION! service by a chef | $5 per guest with this buffet


BANQUET MENU



BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


STATIONSminimum of 75 guests

OMELETservice by a chef | $12 per guest

SEASONAL TOPPINGS cheddar, 1608 cheese from Charlevoix, ham, lardoons, tomatoes, bell peppers, mushrooms, onions, asparagus, etc.

LIÈGE WAFFLEself-service | $12 per guest

SEASONAL TOPPINGS caramelized apples, chocolate sauce, maple syrup, red berries with vanilla syrup, Greek yogurt, Chantilly, honey, jam

EGGS BENEDICTservice by a chef | $12 per guest

English muffin, ham, bacon, salmon, Hollandaise sauce, Mornay sauce

YOGURT PARFAITself-service | $12 per guest

Organic granola, assorted seeds, nuts and dried fruits, diced fresh fruits, red fruit coulis, caramel, honey, maple syrup

PANCAKESservice by a chef | $12 per guest

Chocolate chips, berries, blueberries, maple sugar, Chantilly, chocolate sauce, maple syrup


BANQUET MENU


8

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


BREAKFAST • PLATED

GOOD MORNING PLATE$36 per guest

Fresh orange juice, fresh fruit salad, basket of croissants and viennoiseries


MAIN (1 choice)

EGGS COUNTRY-STYLE CASSEROLE lardoons, onions, roasted potatoes and 1608 cheese

CHEESE OMELET roasted potatoes, herb roasted tomatoes, bacon and sausages

WAFFLE caramelized apples with maple caramel and hazelnuts, Chantilly



BANQUET MENU


9

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


BREAKFAST • ON THE GO

MORNING BOXfor your hasty departures and early ventures $28 per guest

HAM AND CHEESE CROISSANT cold

WHOLE FRESH FRUIT

YOGURT

OATS AND BRAN MUFFIN

COUNTRY-STYLE APPLE JUICE

Bottled water, utensils and napkin

"À LA CARTE" STATIONS

HOMEMADE COOKIES $36 per dozen

GRANOLA BARS $54 per dozen

ORGANIC YOGURTS $60 per dozen

WHOLE FRUITS MIX $26 per dozen

SLICED FRESH FRUITS $10 per guest

OATMEAL $5 per guest

BANANA BREAD $35 per dozen

MUFFINS $35 per dozen

HAM AND CHEESE CROISSANTS cold | $96 per dozen

BREAKFAST SANDWICHES warm | $96 per dozen

FRESH ORANGE JUICE $6 per guest

NESPRESSO STATION $8 per cup

SMOOTHIES STATION green smoothies, berries smoothies and tropical fruits smoothies minimum 15 guests | $10 per guest


BANQUET MENU

BREAKS


BANQUET MENU


BREAKS 11

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


INSPIRATION BREAKS

BOREAL COFFEE BREAK$22 per guest

For ail groups, we offerthe option of a boreal coffee break which includes one planted tree per guest in the Montmorency Forest. The menu has a low ecological footprint and showcase Quebec and local ingredients.

HERBAL TEA OF THE MONTMORENCY FOREST Willow flower petals, Labrador tea, birch bark, fir buds

LABRADOR TEA MACARON

BLUEBERRY AND SWEET CLOVER TARTLET

FIR FLAVOURED COOKIES

CATTAILS CAKE AND BLUEBERRY JAM

Coffee, decaffeinated

THE PLANTING OF ONE TREE PER GUEST in the Montmorency Forest

THE APPLE$20 per guest

WHOLE APPLES Granny Smith, McIntosh, Red Delicious, Gala depending on the season

HOMEMADE APPLE TARTLETS turnovers and cookies

FRESH APPLE JUICE

APPLE AND SPICES SMOOTHIE


FRESHNESS$20 per guest

MUFFINS AND CROISSANTS

ASSORTED BREADS

FRUIT BASKET

INDIVIDUALS YOGURTS


MAPLE FARM$20 per guest

MINI-DONUT with maple sugar

OLD-FASHIONED MAPLE FUDGE

ROASTED PECANS with maple and fleur de sel

MAPLE POPCORN

MAPLE WATER MOCKTAIL



BANQUET MENU


12

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


BREAKS

INSPIRATION BREAKS cont’

BISCUIT FACTORY$20 per guest

JAR OF HOMEMADE COOKIES

SHORTBREAD BISCUIT PLATTER

BISCOTTI

FRUIT BASKET

MILKSHAKE OR HOT CHOCOLATE


BAR SNACK$25 per guest

CHARCUTERIES AND LOCAL CHEESES IN TRAY

HUMUS, CORN CHIPS

BBQ POPCORN

SALTY MIXED NUTS

1 GLASS OF WINE 3 oz | extra $5 per guest


BALANCE$20 per guest

CRUDITÉS AND HUMUS

HEALTHY MIXED NUTS

FRUIT BASKET

VEGETABLE JUICE


ENERGY$25 per guest

DETOX INFUSION green vegetables and fresh fruits

PEACE INFUSION vanilla milk, verbena, chamomile

ENERGY INFUSION green tea, ginger

FRUIT BASKET

GRANOLA BARS

YOGURT fruit coulis and homemade granola

CHIA VERRINE almond milk, maple


ADD A NESPRESSO STATION TO YOUR BREAKextra $8 per cup


BANQUET MENU


BREAKS 13

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


INSPIRATION BREAKS cont’

TEA TIME$36 per guest

MINI-PASTRY TRAY

PLAIN SCONES with Devonshire cream and fruit jam

BRETON SHORTBREAD WITH BUTTER

CLASSIC SANDWICHES · Smoked salmon and cream cheese · Cucumber and dill · Duck confit and blackcurrant

SELECTION OF LOT 35 TEAS AND HERBAL TEAS

Coffee, decaffeinated coffee

COFFEE AND SMILE$26 per guest

ASSORTMENT OF CANDY AND POPCORN

POPSICLE ASSORTMENT Drumstick style, ice cream, Mr. Freeze

STUFFED DONUTS chocolate, caramel, red fruits

NESPRESSO coffee machine

RASPBERRY ICED TEA



BANQUET MENU


BREAKS 14

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


BEVERAGES "À LA CARTE"COFFEE, DECAFFEINATED COFFEE $5 per guest

SELECTION OF LOTS 35 TEAS AND HERBAL TEAS $5 per guest

JUICE $5 per unit

SOFT DRINK $5 per unit

SPARKLING WATER $5 per unit

WATER 500 ml | $5 per unit

AROMATIC WATER STATION $50 per dispenser


ICED TEA $50 per dispenser


BANQUET MENU

LUNCH


BANQUET MENU


16

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


LUNCH • BUFFETS

LUNCHTIME BUFFETminimum of 30 guests

APPETIZER (1 choice)

VEGETABLE GARDEN selection of market-fresh crudités with dipping sauces

ANTIPASTI marinated vegetables, olives, spreads and croutons

SALAD BAR baby spinach, arugula, mesclun, cherry tomatoes, cucumbers, thinly sliced carrots, mushrooms, olives

SOUP (1 choice)

CREAM OF PARSNIP AND PEAR chopped chives

CREAM OF GREEN PEAS crisp bacon and sour cream

CREAM OF BUTTERNUT SQUASH crème faîche with honey from the Château and Espelette pepper

SEASONAL SOUP, CHEF’S SUGGESTION

SALADS (3 choices)

BUTTON MUSHROOM SALAD with mustard seed and green onions

PENNE SALAD with pesto, roasted vegetables, marinated eggplant, bell pepper and Parmesan

CHERRY TOMATO SALAD cilantro, Kalamata olives, red onion and grilled zucchini

WILD RICE SALAD duck confit, spinach, cranberries and orange vinaigrette

ASIAN SALAD Chinese noodles, shrimps, cilantro, grilled sesame, ginger and shiitake mushrooms

ORZO SALAD bruschetta, marinated tofu, fresh herbs and roasted almonds

CAESAR SALAD FROM THE CHÂTEAU

POTATO SALAD with mustard, roasted chorizo, vegetables and parsley

DESSERTS

PASTRY CHEF’S PLATTER

FRUIT SALAD vanilla syrup

TWO FLAVOURS OF ICE CREAM extra $2

Coffee, decaffeinated coffee and selection of Lot 35 teas and herbal teas.


BANQUET MENU


LUNCH • BUFFETS 17

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


LUNCHTIME BUFFET cont’

minimum of 30 guests

SANDWICH FORMULA 3 choices: $44 | 4 choices: $48

BAGUETTE WITH HAM AND BRIE FROM PORTNEUF

CIABATTA WITH MARINATED VEGETABLES and fresh goat cheese

WRAP WITH SMOKED TURKEY, CUMIN AND LIME lettuce chiffonade, sour cream and salsa

MINI BAGEL WITH SMOKED SALMON cream cheese, onions and capers

EGG SALAD ROLL mayonnaise, smoked bacon and crispy lettuce

WRAP WITH HUMUS, ROASTED BELL PEPPERS AND EGGPLANTS arugula and Parmesan

KAISER WITH HOT SMOKED SALMON tarragon mayonnaise and tomato

BAGUETTE WITH DUCK RILLETTE pickle and mustard à la Provençale

CIABATTA WITH TOMATO, MOZZARELLA, PROSCIUTTO basil and olive oil

HOT DISHES FORMULA 2 choices: $48 | 3 choices: $54

SALMON citrus-flavoured Nantes butter, potato cake

STEAMED HADDOCK stewed spinach, pilaf rice, bell pepper and caper vinaigrette

BEEF STROGANOFF sour cream, mashed potatoes

VEAL OSSO BUCCO Milanese style, gnocchi and tomato fricassée

VEAL BLANQUETTE on egg noodles with lardoons, button mushrooms with fresh herbs

PORK MIGNON Meaux mustard sauce and Parisian potatoes

COQ AU VIN merlot sauce, Gabrielle potatoes, Bourguignon-style garnish

GENERAL TAO CHICKEN pineapple, red bell pepper, green onions and basmati rice

MAC AND CHEESE sautéed pastrami and green onions

CHEESE CANNELLONI rosée sauce, diced tomatoes and basil

SEAFOOD RAVIOLIS CASSEROLE AU GRATIN


BANQUET MENU



BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


INSPIRATION LUNCHTIME BUFFETminimum of 30 guests | $54 per guest

TRAVEL THROUGH QUÉBEC

SALAD WITH CRÈME lemon and chive

CRUDITÉS and dip

PEA SOUP FROM THE CHÂTEAU

TOURTIÈRE DU LAC-SAINT-JEAN

MAPLE-FLAVOURED PIGLET HAM

MARKET-FRESH VEGETABLES

NEW POTATOES

COUNTRYSIDE CHEESE PLATTER

HOMEMADE SUGAR PIE

HOT PUDDING with wild berries

BLUEBERRY AND SWEET CLOVER ENTREMET


ITALY

TOMATO AND BOCCONCINI SALAD

ARUGULA SALAD with radish and Parmesan

MINESTRONE chicken broth, tomatoes and white beans

VEAL OSSO BUCCO Milanese style, gnocchi and tomato fricassée

RIGATONI tomato, basil, meat balls and Parmesan

STEAMED HADDOCK stewed spinach, pilaf rice, bell pepper and caper vinaigrette

ITALIAN STYLE VEGETABLES

TIRAMISU

PANNA COTTA with berries and biscotti

CHOCOLATE PRALINE



BANQUET MENU



BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


INSPIRATION LUNCHTIME BUFFET cont’

minimum of 30 guests | $54 per guest

ASIA

SPRING ROLL with citrus vinaigrette

ASIAN SALAD Chinese noodles, shrimps, cilantro, grilled sesame, ginger and shiitake mushrooms

WON-TON SOUP julienned vegetables and green onions

GENERAL TAO CHICKEN

SEAFOOD NOODLES

PORK MIGNON lime and ginger

VEGETABLE SAUTÉ tofu with miso and roasted sesame

GREEN TEA, STRAWBERRY AND WHITE CHOCOLATE ENTREMET

FRUIT SALAD WITH LITCHI

COCONUT AND GINGER COOKIES

MISO CRÈME BRÛLÉE


AMERICAN PICNIC

COLESLAW

CLASSIC CAESAR SALAD

POTATO SALAD hot smoked salmon and green onions

CORN CHOWDER

REUBEN SANDWICH (smoked meat, Emmental and sauerkraut)

EAST COAST ROLL

KAISER WITH SMOKED TURKEY

PULLED PORK mac and cheese

CHILI CON CARNE tortillas, salsa and cheddar

MINI PECAN PIE

ROCKY MOUNTAIN BROWNIES

CARROT CAKE cream cheese icing



BANQUET MENU



BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


INSPIRATION LUNCHTIME BUFFET cont’


FRENCH BISTRO

GREENS WITH MUSTARD VINAIGRETTE

NIÇOISE SALAD

POTAGE SAINT-GERMAIN

COQ AU VIN merlot sauce, Gabrielle potatoes, Bourguignon-style garnish

SALMON citrus-flavoured Nantes butter, potato cake

VEGETABLE BUNCH with beurre noisette and thyme

EGG NOODLES fresh herbs chiffonade

FRENCH PASTRY TRAY

FRUIT SALAD WITH ORANGE BLOSSOM



BANQUET MENU


21

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


LUNCH • PLATED

LUNCH EXPRESSall-in-one lunch | $38 per guest

VEGETABLE JUICE OR SOUP OF THE DAY STATION extra $4 per guest

APPETIZER (1 choice)

CHEF SALAD IN A JAR and crudités

DUCK RILLETTE and onion confit

CHEESES

CHEESES FROM OUR CELLAR grapes and crackers

DESSERT (1 choice)

CHOCOLATE CAKE and VANILLA FUDGE

CARROT CUPCAKE and FABULA CHOCOLATE MENDIANT

Coffee, decaffeinated coffee and selection of Lot 35 teas and herbal teas (station)

COLD PLATE (1 choice)










ADD 1 GLASS OF WINE 5 oz | extra $8 per guest


BANQUET MENU


22

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


LUNCH • PLATED

LUNCHTIME TABLE D’HÔTE 3 courses | 1 choice per section | $46 per guest

SOUP, SALAD OR PLATTERS TO SHARE (1 choice)

CREAM OF PARSNIP AND PEAR chopped chives

CREAM OF GREEN PEAS crisp bacon and sour cream

CREAM OF BUTTERNUT SQUASH crème faîche with honey from the Château and Espelette pepper

SEASONAL SOUP, CHEF’S SUGGESTION

SMALL GREEN SALAD mesclun, French vinaigrette and roasted pine nuts

BABY SPINACH, BEETS, SMOKED ALMONDS, GOAT CHEESE and raspberry vinaigrette

CLASSIC CAESAR FROM THE CHÂTEAU

CALABRESE vine-ripened tomatoes, mozzarina, olive oil and balsamic cream

CHARCUTERIE PLATTER TO SHARE duck terrine, sausages, mushroom pickles suitable for an invariable floorplan

SEAFOOD PLATTER TO SHARE salmon gravlax, smoked salmon rillette, sour cream, marinated cucumber suitable for an invariable floorplan

DESSERT (1 choice)

FRESH FRUIT SALAD

HAZELNUT PRALINE CRÈME BRÛLÉE garnished with berries

THREE CHOCOLATE MOUSSE

OLD FASHIONED SUGAR PIE

MAPLE AND BLUEBERRY ENTREMET

MAPLE AND APPLE PIE crunchy crumble and Cognac caramel

CHEESE CAKE red fruit marmelade

PISTACHIO DELIGHT blackcurrant, sour cream and orange zest

MINITAURE PASTRIES TO SHARE

suitable for an invariable floorplan



BANQUET MENU


23

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


LUNCH • PLATED

LUNCHTIME TABLE D’HÔTE cont’

3 services | 1 choice par section | $46 per guest

MAIN COURSES (1 choice)

FISH

SALMON FILLET with butter sauce, herb purée | extra $4

COD PAVÉ parsley cream, fricassée of potatoes and lardoons

CATCH OF THE DAY BOUILLABAISSE fish bisque, shellfish, Emmental croutons and rouille

POULTRY

TURKEY PICCATA with 1608 cheese, tomato sauce and daily-inspired ravioli

MAPLE AND SOY MARINATED CHICKEN SUPREME sweet potato purée with mild garlic

COQ AU VIN lardoons and pearl onions, vegetable bunch | extra $4

SALADS

NIÇOISE fresh tuna, hard-boiled egg, tomatoes, black olives

CAESAR SALAD WITH GRILLED CHICKEN and fried capers

SPINACH grilled pecan nuts, seasonal berries, goat cheese shavings

MEATS

BRAISED PORK PARMENTIER corn with butter and fruit ketchup

BRAISED BEEF À LA BOURGUIGNONNE mushroom stew and daily-inspired vegetables | extra $4

LAMB TAGINE with olives, candied lemon and almonds

GRILLED PORK CHOP Cendré de Charlevoix cheese and meaux mustard sauce

GRILLED BEEF STEAK Migneron cheese aligot, meat jus and chimichurri

PASTA

MACARONI AU GRATIN Mornay sauce with countryside cheeses, poultry thigh confit, fresh bean salad dressed with vinaigrette

PENNE RATATOUILLE goat cheese crouton, nuts and puréed grapes

SEAFOOD RAVIOLI salmon, shrimps and shellfish

RICOTTA AND ASPARAGUS RAVIOLIS herb cream sauce and Parmesan shavings


BANQUET MENU


24

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


LUNCH • LUNCH BOX

LUNCH BOXonly offered for offsite activities | minimum 12 units | $42 per guest

INCLUDING

CHEF SALAD

FRUIT YOGURT AND GRANOLA

TRAIL MIX

CRUDITÉS

PASTRY CHEF’S DESSERT

FRESH FRUITS

BOTTLED WATER and cutlery

EXTRAS

COFFEE STATION TO GO $5 per guest


SANDWICH OR SALAD (1 choice)










NIÇOISE fresh tuna, hard-boiled egg, tomatoes, black olives

CAESAR SALAD WITH GRILLED CHICKEN and fried capers

SPINACH grilled pecan nuts, seasonal berries, goat cheese shavings

SELECT OUR DELUXE

TRANSPARENT BOX extra.$7


BANQUET MENU

DINNER & RECEPTION


BANQUET MENU


26

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


RECEPTION

WELCOME RECEPTIONCustom offer combining cocktail reception and buffet dinner.


COLD CANAPÉS

3 CHOICES tray passed

FROM OUR CELLAR

SELECTION OF FINE CHEESES AND CHARCUTERIES

VARIETY OF BREADS AND CRACKERS

MIXED SALADS 2 choices, served in verrine

RAW VEGETABLES AND DIP

CARVING STATION 1 choice, sliced in room by waiter

PIGLET HAM ON THE BONE maple mustard and bread roll

BEEF LOIN MARINATED AND SMOKED WITH MAPLE WOOD rye bread and honey mustard

ROASTED BEEF FILLET bordelaise sauce, horseradish, Dijon mustard and bread roll

SAVORY 1 of the three following trio

MINI BURGER with garnish1608 AND ONIONS CONFIT GRILLED CHEESE

REUBEN SANDWICH with smoked meat, Émental cheese and sauerkraut

SMOKED SALMON MINI BAGEL cream cheese, onions and capersHAM AND PORTNEUF BRIE CHEESE BAGUETTE

SMOKED TURKEY BREAD ROLL SANDWICH, CUMIN AND LIME

RICOTTA AND TRUFFLE PASTA

1608 MAC & CHEESE

GRILLED BELL PEPPER ARANCINI

ACTION STATION 1 choice, with chef

POUTINE

POKÉ

TARTARE

CEVICHE

DESSERTS

SELECTION OF SWEET BITES



BANQUET MENU


27

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


RECEPTION

GOURMET RECEPTIONCustom offer combining cocktail reception and buffet dinner. |minimum 75 guests | $125 per guest

RAW 1 choice | action station by Chef

TARTARES TRIO • beef à la Française • salmon, fine herbs, capers and citrus zests • asian ginger and sesame game meat

FRESHNESS TRIO

• oysters on the half-shell, mignonette, spicy sauce, lemon and lime

• marinated scallops, green apples and citrus

• fish ceviche, fresh cilantro and chili pepper

AKI POKÉ rice, fresh salmon and red tuna, edamame, sprouted beans, marinated cabbage, bell pepper, radish, green onion, soy sauce, Mirin, Wasabi and mayonnaise, grilled sesame and roasted sunflower seeds

FROM THE SEA

MINIATURE OF SALMON IN PUFF PASTRY Nantais butter | sliced in room by waiter

ASSORTED COLD BITES • lobster, green peas and mint • Matane shrimps, mango and avocado • smoked salmon, fresh cheese and

mullet caviar

OF THE EARTH 3 choices mini portions served on cast iron grill

VEAL MEDALLION AND 1608 CHEESE meat glaze with ice cider

BEEF TOURNEDOS AND

PAN-FRIED FOIE GRAS Bordelaise sauce

GRILLED LAMB CHOP goat cheese and tomato pesto, candied garlic jus and fresh thyme

DUCK BREAST cooked on its skin, caramel with orange and spices

RED DEER MIGNON duxelles of noble mushrooms, Grand Veneur sauce

SIDES

Duchess potatoes and seasonal vegetables

ANTIPASTO

TRUFFLE RAVIOLI creamy mushroom and pinenuts sauce with Parmesan

FOUGASSE fresh pesto, olive oil, Parmesan

Variety of olives, basil and tomato pesto, extra virgin olive oil

CELLAR

DELICATESSEN AND CHEESE PLATTER

FROM OUR CELLAR

CRUNCHY SALAD vegetable shavings, oil, vinegar and vinaigrette

Onion jam, fruit gel and marinades

Variety of breads and crackers

DESSERTS

MAÎTRE D’HÔTEL CRÊPES SUZETTES

SELECTION OF MINIATURE PASTRIES

Coffee, decaffeinated coffee and international selection of teas and herbal teas


BANQUET MENU


28

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


RECEPTION

TERROIR AND NATUREminimum 75 guests | $105 per guest

LAKE AND RIVERS

ASSORTED SMOKED FISH mackerel, trout, salmon

MARINATED BOURGOT VERRINE green apples, lime and coriander

MINI LOBSTER AND MATANE SHRIMPS ROLLS

ROYAL SHRIMPS ON ICE

Herbal sour cream, cocktail sauce, lemon and capers

THE FARMHOUSE

MAPLE FOIE GRAS CRÈME BRÛLÉE

DELI PLATTER and marinades

VEAL LOIN cooked slowly, cooking jus | sliced in room by waiter

GRATIN OF POTATOES AND CHARLEVOIX CHEESES

SEASONAL VEGETABLES

THE FOREST

GAME TERRINE WITH BERRIES

and BOAR TERRINE WITH APRICOTS with wild berry confit, mushroom pickle, blackcurrant mustard

DEER LOIN WELLINGTON Grand Veneur sauce with cedar jelly sliced in room by waiter

GNOCCHI AND NOBLE MUSHROOMS

THE CITY

DELUXE POUTINE STATION FRENCH FRIES: crunchy and sweet, potatoes thinly sliced SAUCES: veal glaze and green pepper sauce

MINI BURGERS lettuce, tomato, 1608 cheese and spicy mayonnaise

PULLED PORK SANDWICH BBQ sauce

THE MEADOWS AND THE FIELDS

FINE CHEESE PLATTER onion jam, fruit gelly and marinades

CRUNCHY SALAD, VEGETABLE SHAVINGS IN JAR oil, vinegar and vinaigrette

Variety of breads and crackers

THE SHACK

MAPLE SUGAR PIE

CARAMEL CREAM

BLUEBERRY PIE

FIR TREE SHORTBREAD

QUÉBEC VERRINE

DRIED CRANBERRIES AND ORANGE CONFIT MENDIANT



BANQUET MENU


29

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


CANAPÉS

COLD CANAPÉS$54 per dozen

FISH AND SEAFOOD

LOBSTER SALAD and lemon mayonnaise

SCALLOP CEVICHE green apple and cilantro

SALMON TARTARE dill and Espelette pepper

SESAME TUNA TATAKI cucumber, macadamia nut and ginger pesto

SMOKED SALMON BLINIS sour cream and mullet egg caviar

VEGETARIAN

OLIVE CAKE goat cheese perfumed with tomato pesto

MOZZARELLA AND MELON BALLS SKEWER olive oil and fresh mint

HERCULE CHEESE SCONE roasted bell pepper gel with honey

HUMUS AND BEET VERRINE tortilla chips with cumin

SMOKED PARSNIP PANNA COTTA mushroom relish

MEAT

LOCAL SAUCISSON CORNET goat cheese and asparagus

BEEF TARTARE with old-style mustard and pickle

GOURMET BROCHETTE FROM CHARLEVOIX

TERRINE OF FOIE GRAS on brioche bread, confit of cranberries with spices

PROSCIUTTO BAGEL, RICOTTA AND BASIL PESTO


BANQUET MENU


30

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


CANAPÉS

HOT CANAPÉS$54 per dozen

FISH AND SEAFOOD

SPICY CRAB CAKE grilled bell pepper aïoli

PANKO SHRIMPS Asian mayonnaise with ginger and lime

ALTANTIC SALMON QUICHE aniseed–flavoured

ROCKFELLER OYSTERS Île-aux-Grues aged Cheddar cheese | extra $4 per dozen

VEGETARIAN

FONDUE WITH CHEESES FROM OUR CELLAR

GOAT CHEESE AND MUSHROOM TARTLET

VEGETABLE IMPERIAL ROLLS honey and chilli pepper sauce

MEAT

LAMB POLPETTE with curry, Greek yogurt perfumed with mint

CONFIT PORK BELLY SANDWICH onion confit

MARINATED POULTRY SKEWER with paprika and lime

DUCK CONFIT ARANCINI truffle oil mayonnaise


BANQUET MENU


31

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


THE EXTRA “WOW”

MINI-SANDWICHES54 $ per dozen

MINI-BURGER

MINI-BAGEL WITH HOT SMOKED SALMON

MINI-REUBEN smoked meat, Emmental and sauerkraut

OPEN SANDWICH WITH CUCUMBER

STUFFED BREAD ROLL with salad of hard-boiled egg, ham, tuna or chicken

GRILLED-CHEESE WITH 1608 CHEESE and onion confit

PLATTERSminimum of 25 guests | $15 per guest

SELECTION OF CHEESES FROM OUR CELLAR

LOCAL CHARCUTERIES

SMOKED SALMON FROM NOVA SCOTIA rye bread and classic garnishes

HOMEMADE MARINATED SALMON with dill, sliced in the dining room

ROYAL SHRIMPS brandy cocktail sauce

SNACKSBASKET OF CHIPS 20 attendants | $20 per unit

BASKET OF PRETZELS 20 attendants | $20 per unit

BASKET OF PEANUTS 20 attendants | $25 per unit

BOWL OF OLIVES MARINATED WITH FRESH HERBS AND CITRUS 20 attendants | $28 per unit

DELUXE BASKET OF MIXED NUTS 20 attendants | $34 per unit

BASKET OF TORTILLAS with salsa and sour cream 20 attendants | $36 per unit

BASKET OF PITA BREAD with homemade hummus 15 attendants | $55 per unit

VERRINE OF SEASONAL VEGETABLES with dipping sauce $42 per dozen

VEGETABLE CHIPS and dipping sauce with chives 20 attendants | $30 per unit

ADD AN ICE SCULPTURE$700 each


BANQUET MENU


32

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


THE EXTRA “WOW”

SELF-SERVICE STATIONSminimum 25 guests

RAW BAR

SUSHIS, CHEF’S SELECTION makis, hosomakis, vegetable hosomakis, nigiris $12 per guest (3 pieces)

OYSTERS ON ICE mignonette | $18 per guest (3 oysters)

POUTINE$15 per guest

FRIES crispy sweet potatoes and julienned potatoes

SAUCES veal demi-glace and green peppercorn sauce

CHEESES fresh cheddar curds and Migneron dices

ACTION STATIONminimum of 75 guests

AKI POKÉ$15 per guest

Sticky rice, shrimps, chicken with ginger, salmon tartare, bean sprouts, bell pepper, wakame, edamame, radish, green onion, soy sauce, mirin and wasabi, roasted sesame and sunflower seeds

FRENCH-STYLE TARTARE$15 per guest

SALMON OR BEEF shallots, capers, choice of mustard, selection of fine vinegars, homemade mayonnaise, daily-inspired herbs, smoked paprika, homemade curry, tabasco

DIM SUM $15 per guest

Dim sum assortment, won ton, rice paper papillote, shrimp royale, sauces and condiments

CHEESES AND CHARCUTERIES $15 per guest

Local and organic selection of cheeses and cold cuts, gels, confits and marinades


BANQUET MENU


33

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


THE EXTRA “WOW”

DESSERTS À LA CARTE

CROQUEMBOUCHE 120 pieces | $325 per unit

ASSORTMENT OF MACARONS $42 per dozen

CHOCOLATE OR MAPLE FONDUE with fresh fruit skewers, 25 attendants | $250

FOUNTAIN FOR FONDUE 100 attendants | $750 per unit

VERRINE TRILOGY FROM THE CHÂTEAU $60 per dozen

MINI-CUPCAKES $36 per dozen

CAKE POPS $36 per dozen

GIANT MAPLE ÉCLAIRS $36 per dozen

DELUXE CHOCOLATE ASSORTMENT $48 per dozen

OLD-FASHIONED MAPLE FUDGE $32 per dozen

FINANCIERS, NOUGATS, CHOCOLATES,

FRUIT JELLIES, ALMONDS TILES $58 per dozen

SWEETS TABLESELECTION OF MINIATURE PASTRIES minimum 25 guests | $30 per guest


BANQUET MENU


34

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


DINNER • PLATED

FAIRMONT SELECTION$82 per guest

HOT OR COLD APPETIZER

SOUP OR SALAD

MAIN COURSE

DESSERT & COFFEE

FAIRMONT PRESTIGE$92 per guest

HOT APPETIZER

COLD APPETIZER

SOUP OR SALAD

MAIN COURSE

DESSERT & COFFEE

EXTRAS

SORBET $9 per guest

COOKED CHEESE $12 per guest

3 CANAPÉS $15 per guest


BANQUET MENU


35

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


APPETIZERS

COLD APPETIZERS

ZUCCHINI FRENCH TIAN tomato confit and ricotta with mint, grilled bell pepper coulis and micro mesclun

ROASTED BEET SALAD goat cheese, sunflower oil, arugula, nut bread croutons and arugula

BAY OF FUNDY SALMON TARTAR candied lemon, vegetable chips and croutons with fleur de sel

WILD BOAR TERRINE WITH APRICOTS marinated mushrooms and grilled focaccia bread

SHRIMPS mango emulsion, cilantro, lime, avocado purée and tortilla chips with smoked paprika

SCALLOP MAKI WITH MISO sesame shrimp and thinly sliced beets with Mirin, mango and gotchukaru pepper emulsion

TROUT GRAVLAX WITH MAPLE SUGAR dill cucumber, lemon gel and smoked sour cream

FRESH TUNA TATAKI black olive powder, crunchy green beans, quail egg and anchovy mayonnaise

BEEF FILLET CARPACCIO black garlic mayonnaise, armillary pickel, Hercule cheese shavings and young shoots | extra $7

DUCK TERRINE foie gras, rillettes and smoked duck breast, apple chutney with spices and brioche bread | extra $10

HOT APPETIZERS

MARINATED SALMON AND SMOKED MACKEREL wilted spinach and leek with horseradish emulsion

TARTLET WITH CARAMELIZED ONION AND FRESH THYME fondant goat cheese paillot

DUCK CONFIT PARMENTIER fried kale and veal glace

PORK BELLY CONFIT squash gnocchi, noble mushrooms and reduced meat jus

QUAIL TWO WAYS roulade and confit leg, ceps purée and marinated red cabbage

SCALLOP, LOBSTER AND SHRIMP cauliflower and camelina, saffron sauce | extra $11

PAN-FRIED FOIE GRAS ESCALOPE spiced bread, wild berries and roasted pistachio | extra $12


BANQUET MENU


36

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


POTAGES & SALADS

POTAGES

CELERIAC VELOUTÉ parsley oil and croutons

CREAM OF MUSHROOMS WITH TARRAGON thinly sliced smoked duck

CREAM OF BUTTERNUT SQUASH crème fraîche with honey from the Château and Espelette pepper

CREAM OF SWEET POTATO WITH COCONUT MILK AND CURRY Dukkah oil, cilantro and lime

ROASTED CAULIFLOWER SOUP with lemon confit, black garlic emulsion

WHITE BEANS VELOUTÉ smoked paprika oil and chorizo

COLD TOMATO GAZPACHO cucumber and roasted bell pepper, extra virgin olive oil

SAFFRON FISH SOUP snapper fillet, confit fennel and rust croutons | extra $6

SALADS

MESCLUN OF YOUNG LETTUCE vegetable shavings, berry vinaigrette

ROQUETTE fresh goat cheese, cherry tomatoes, roasted pine nuts and balsamic vinaigrette

MINI ROMAINE LETTUCE Caesar style


BANQUET MENU


37

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


MAIN DISHES

MAIN DISHESAll dishes are served with market-fresh vegetables and suitable accompaniment.

FISH AND SHELLFISH

SEAFOOD RAVIOLI lobster and shellfish, saffron bisque

ATLANTIC SALMON PAVÉ citrus vinaigrette with fresh herbs

COD COOKED TWO WAYS low temperature and olive oil brandade, white butter sauce with fresh herbs

CREAMY RISOTTO WITH LOBSTER AND ROASTED SCALLOP green peas, crushed herbs and lemon zest

POULTRY

POULTRY SUPREME stuffed with sundried tomatoes mousse, creamy polenta with black olives and meat juice

CONFIT DUCK LEG cranberry and wild blueberries confit, sweet and sour sauce

DUCK BREAST cooked at low temperature, reduced jus with balsamic vinegar

LAMB

RACK OF LAMB BREAD CRUMBS À LA PROVENÇALE with herbed natural jus, potato gratin and ratatouille

DEER

DEER LOIN cooked at low temperature, Grand Veneur sauce with cedar jelly | extra $10

BEEF

GRILLED AAA BEEF ENTRECOTE 6 oz | 9 oz extra $8 mushroom sauce

ROASTED BEEF FILET MIGNON 5 oz | 7 oz extra $8 green pepper and Cognac sauce

BRAISED BEEF PAVÉ vegetables from pot-au-feu and cooking jus

CLASSIC BEEF WELLINGTON FILLET FROM THE CHÂTEAU | extra $10 Bordelaise sauce

VEAL

VEAL FILLET AND SOFT 1608 CHEESE ice cider glace

MILK-FED VEAL RIB cooked at low temperature, mushrooms, Port wine and foie gras sauce | extra $7

PORK

PORK TENDERLOIN WITH BLACK GARLIC AND MUSHROOMS Migneron cheese aligot and meat jus

CRISPY BEAURIVAGE FARM PORK FLAN with cranberry and brown rum sauce

SURF & TURF DUO

GRILLED BEEF FILET MIGNON Bordelaise sauceAND ROASTED GAMBAS with candied lemon | extra $24


BANQUET MENU


38

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


DESSERTS

DESSERTS

FRUIT MEDLEY AND MINT LEAF with hint of blackcurrant

DESSERT WITH RED FRUITS vanilla and lime

MAPLE AND COUREUR DES BOIS CRÈME BRULÉE

ICED SOUFFLÉ with Grand Marnier, bitter orange coulis and chocolate chips

CHOCOLATE TERRINE WITH HAZELNUT CRUNCH raspberry coulis

DARK CHOCOLATE LAVA CAKE strawberry purée with cardamom

CHOCOLAT TERRINE decadent caramel and roasted pecans with maple

MAPLE FONDANT custard and wild blueberries

BOREAL sea buckthorn, white chocolate and Labrador tea

SWEETNESS WITH APPLES AND SALTED BUTTER CARAMEL

COMBINATION

THE FAVOURITES fruit crème brûlée, cheesecake and strawberry tartlet, raspberry coulis | extra $6

MAPLE TRIO warm maple fondant, apple and maple Tatin, maple soufflé extra $6

CHOCOLATE TRIO declination of Fabula and Nuntius chocolates | extra $6

FLAMBÉED

BOMBE ALASKA maple, Coureur des bois, maple biscuit and caramelized apples | extra $6


BANQUET MENU

WINE & BEVERAGE


BANQUET MENU


40

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


WINE & BEVERAGE

WINE LIST

WHITE WINES

SAUVIGNON BLANC

DOMAINES DU HAUT BOURG Loire, France | $64

MISSION HILL ESTATE SERIES Okanagan, Canada | $69

PINOT GRIS

PARINI, PINOT GRIGIO, FRIULI Venezia Grave, Italy | $59

MISSION HILL ESTATE SERIES, PINOT GRIS Okanagan, Canada | $68

RIESLING

CAVE SPRING Niagara, Canada | $64

CHARDONNAY


COLUMBIA CREST Washington, U.S.A. | $58

ROUX PÈRE ET FILS, BOURGOGNE BLANC,

CUVÉE FAIRMONT LE CHÂTEAU FRONTENAC Bourgogne, France | $91

CHALK HILL Sonoma, U.S.A. | $86

DISCOVERIES

GÉRARD BERTRAND (GRENACHE, VERMENTINO, CLAIRETTE) Languedoc, France | $73

WESZELI, GRÜNER VELTLINER Kamptal, Austria | $75

ALBARIÑO, PAZO DAS BRUXAS Torres, Riasbaixa, Spain| $72

SPECIAL CUVÉE

GEORGES DUBOEUF, CUVÉE FAIRMONT LE CHÂTEAU FRONTENAC Côtes-du-Rhône, France | $52

ROSÉ WINE

GÉRARD BERTRAND, OR & AZUR Languedoc, France | $73


BANQUET MENU


WINE & BEVERAGE 41

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


WINE LIST cont’

RED WINES

PINOT NOIR

ROUX PÈRE ET FILS, CUVÉE FAIRMONT LE CHÂTEAU FRONTENAC Bourgogne, France | $91

CHALK HILL Sonoma, U.S.A. | $86

MERLOT

CHÂTEAU STE MICHELLE Columbia Valley, U.S.A | $69

CABERNET SAUVIGNON

COLUMBIA CREST Columbia Valley, U.S.A. | $62


BORDEAUX

CHÂTEAU LA COUDRAIE Bordeaux, France | $64

GRENACHE | SYRAH | MOURVÈDRE | CARIGNAN

GÉRARD BERTRAND, OR & AZUR Languedoc, France | $73

DISCOVERIES

14 HANDS, STAMPEDE, RED BLEND Columbia Valley, U.S.A.| $75

LA POSTA, MALBEC Mendoza, Argentina | $65

ALTOS IBÉRICOS, TEMPRANILLO Torres, Rioja, Spain | $75

CASTIGLIONI Chianti, Toscane, Italy | $66

VILLABELVEDERE, RIPASSO, VALPOLICELLA Venetia, Italy | $79

FONTANAFREDDA, BAROLO Piémonte, Italy | $96

SPECIAL CUVÉE

GEORGES DUBOEUF, CUVÉE FAIRMONT LE CHÂTEAU FRONTENAC Côtes-du-Rhône, France | $52


BANQUET MENU


WINE & BEVERAGE 42

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


WINE LIST cont’

CHAMPAGNE, SPARKLING WINES AND DESSERT WINES

CHAMPAGNES

AYALA MAJEUR, ROSÉ Reims, France | $186

TAITTINGER, CUVÉE FAIRMONT LE CHÂTEAU FRONTENAC Reserve Brut, Reims, France | $155

VEUVE CLICQUOT Yellow Label, Reims, France | $205

SPARKLING WINES

GÉRARD BERTRAND, CODE ROUGE, BRUT ÉTERNEL,

BLANC DE BLANC Crémant de Limoux, France | $99

TERESA RIZZI, PROSECCO Venetia, Italy | $59

SANGRE DE TORO, CAVA Torres, Spain | $73

DOMAINE CHANDON, BRUT ROSÉ Napa Valley, U.S.A. | $87

DESSERT WINES

CAVE SPRING, INDIAN SUMMER RIESLING, LATE HARVEST Niagara, Canada (375 ml) | $85

INNISKILLIN, ICE WINE, VIDAL Niagara, Canada (375 ml) | $176


BANQUET MENU


WINE & BEVERAGE 43

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


Ice, glasses and mixers provided at no additional charge.

Please note that a $50 fee per hour per bar, for a minimum of 4 hours will be billed if the revenues of the bar do not exceed $800.

Discover local craft spirits, beers and wines. These products will provide you with a festive local taste!

BAR D’ICILIQUORS $10 per ounce

BALZAC Absinth

ROMEO’S Premium Gin

PUR VODKA Premium

SAINTE MARIE Spiced Rum

COUREUR DES BOIS Whiskey and Maple Syrup

DOMAINE KILDARE Whiskey and Maple Syrup Cream Liquor

AVRIL Amaretto-Style Liquor

SIGNATURE COCKTAILS $15 each

AMER-SPRITZ Les Îles and Prosecco

BELLE FLEUR Pur Vodka, Elderflower Liquor, Sparkling ESKA Water, Fresh Flower

GIN TONIC ARTISANAL Romeo’s Gin, SAM Tonic, Sparkling ESKA Water

CHIC COLA! Sainte Marie Rhum and Chaga Cola

DECADENT Pur Vodka, Nespresso Coffee and Avril Liquor

BEERS FROM ARCHIBALD MICROBREWERY 355 ml | $9 each

LA CHIPIE American Pale Ale Américaine 5%, Québec

LA JOUFFLUE Belgium White Wit, 4.2%, Québec

BAR PREMIUMLIQUORS

CASSIS MONNA & FILLES Blackcurrant liqueur, Cuvée Fairmont Le Château Frontenac | $12 per ounce

BOMBAY Dry Gin | $14 per ounce

GREY GOOSE Vodka | $14 per ounce

SEBAGO LAKE DISTILLERY Barrel Rested Rum Premium | $22 per ounce

WOODFORD Bourbon, Cuvée Fairmont Le Château Frontenac | $18 per ounce

MACALLAN Classic Cut Singled Malt Scotch | $40 per ounce

CARIBOU CROSSING Canadian Whisky, Cuvée Fairmont Le Château Frontenac | $35 per ounce

SIGNATURE COCKTAILS

KIR ROYAL Champagne Taittinger Cuvée Fairmont Le Château Frontenac and Cassis Monna & Filles blackcurrant liqueur | $30 per cocktail

NEGRONI Romeo’s Gin, Dolin and Campari | $18 per cocktail

BEER

STELLA ARTOIS Blond, 5%, Belgium | $10 per bottle


BANQUET MENU


WINE & BEVERAGE 44

BREAKFAST ..................................3

BUFFETS ....................................4

PLATED.......................................8

ON THE GO ...............................9

BREAKS ...................................... 10

LUNCH......................................... 15

BUFFETS ................................. 16

PLATED.................................... 21

LUNCH BOX ........................... 24


RECEPTION ............................ 26

CANAPÉS ................................ 29

THE EXTRA “WOW” ............. 31

PLATED.................................... 34

APPETIZERS .......................... 35


MAIN DISHES ....................... 37

DESSERTS ............................. 38

WINE & BEVERAGE ................. 39

WINE LIST .............................. 40

BAR D’ICI ............................... 43

BAR PREMIUM ..................... 43


TO ENHANCE YOUR EXPERIENCEThe Fairmont Château Frontenac offers a variety of high-end products as well as some exclusive products for our establishment.

CRAZY COCKTAILSSummer selection of 3 signature cocktails in self-service formula with garnishes. Presented in masson jar style glass dispensers of 5 L (40 cocktails) | $350 per dispenser

GIN & TONIC STATIONCreate your Gin & Tonic using our exclusive Fairmont Le Château Frontenac tonic syrup and various selected spices.

ROMEO’S GIN | $15 per cocktail

GIN BOMBAY | $19 per cocktail

GIN HENDRICKS ORBIUM | $25 per cocktail

ARE YOU CAESAR OR MARY?

CREATE YOUR OWN BLOODY CAESAR OR BLOODY MARY Choose your favorite ingredients. Selection of 3 flavours of Vodka Premium Grey Goose | $15 per cocktail

LATE NIGHT TASTING TABLEDiscover a premium selection of Bourbon, Scotch and Cognac. Led by a specialist | 1 ½ ounces per glass

WOODFORD BOURBON CUVEE

FAIRMONT LE CHÂTEAU FRONTENAC | $18

COLONEL E.H.TAYLOR, KENTUCKY STRAIGHT BOURBON | $33

MACALLAN CLASSIC CUT SINGLED MALT SCOTCH | $40

CARIBOU CROSSING, PREMIUM CANADIAN WHISKY | $35

REMY MARTIN COGNAC XO | $50

REMY MARTIN, LOUIS XIII

ONE CENTURY IN A BOTTLE Each decanter takes four generations of cellar masters over one hundred years to craft. A fireworks of aromas. floral, spice, fruit, wood and nut dimensions, LOUIS XIII has unparalleled complexity and an extremely long finish of up to one hour

½ OUNCE | $180

1 OUNCE | $250

1½ OUNCES | $350 $

2 OUNCES | $475

PRESENTATION LED BY A SOMMELIER | rate upon request

FAIRMONT LE CHÂTEAU FRONTENAC · FAIRMONT LE CHÂTEAU FRONTENAC HAS BEEN HOST TO A MYRIAD OF GRAND...

Documents

Transcript of FAIRMONT LE CHÂTEAU FRONTENAC · FAIRMONT LE CHÂTEAU FRONTENAC HAS BEEN HOST TO A MYRIAD OF GRAND...