Plated service
Price per person
Vegetarian (v)
Our most popular recipes in a pleasing, plated presentation.
A supplement of 8$/personn for additionnal choice.
CHARLEVOIX DISCOVERY MENU - Le Terroir
$
100% Charlevoix products
Four courses - $95 | Six courses - $120 | Eight courses - $150
Appetizer
Charlevoix products inspired by the chef and harvests from our gardens
Cold Starter
Ferme Basque foie gras
Seasonal Starter
Charlevoix mushroom medley
Potage
Creamy squash from our gardens,
Granita
Seasonal surprise
Main Course (1 choice)
Koji-aged beef striploin, tempura shrimps, carrots purée with brown butter, green peppercorn cognac sauce
Sea bass fillet, variety of leeks, grilled and fermented, toasted almonds, white wine spinached sauce mounted with sea urchin tongue
Garden cauliflower variations, white asparagus coulis, kale salad, espuma of Charlevoix sheep’s milk Tomme d’Elles
Cheeses
La Tome d'Elles, Le Migneron & Le Ciel de Charlevoix
Dried fruits, honey from Charlevoix and nuts
Dessert of the chef
Blind Tasting Menu
$
Maximum 30 people
Mise en bouche, starter, surprise, main course, dessert
135
Mise en bouche, starter, two main courses, dessert
160
Wine pairing per personn
80
Les Labours Menu
95 $
30 people maximum according to availability
Sides dish of starters and main courses in accordance with the current menu
Appetizer
Starter
Foie gras from La Ferme Basque de Charlevoix
Inspiration of the chef and the season
Surprise
Main Course
St Lawrence fisherman's catch
Poultry supreme from ''Les viandes Bio de Charlevoix''
Desert
Homemade Pouding Chômeur, brioche with flour from ''Blé Saint Paul'', maple syrup sauce, ice cream with vanilla
3 COURSES SILVER MENU
70 $
Green salad or potage
One main course
Chicken drumsticks, squash purée and market vegetables, Bordelaise sauce with red wine and shallots
Certified Angus Beef (CAB) - chef's cooking - pressed potatoes, green beans with bacon, shallot jus
Noisettes of pork filet, roasted Gabrielle potatoes with rosemary and market vegetables, old-fashioned mustard sauce
Atlantic salmon steak, green beans and leek fondant, creamy seafood sauce with white wine
Pork osso buco, penne pesto, gremolata, braised tomato jus
Beef bourgignon, bacon, mushrooms, carrots, pearl onions in braised jus
Dessert from the pastry chef
Berry cake
Chocolate brownie
Cake from the Pastry Chef
4 COURSES GOLD MENU
80 $
Appetizer
One starter
Beet salad, aged Quebec goat cheese and nuts caramelized in maple syrup
Beef tataki, asian style, julienned vegetables with ginger
One main course
Certified Angus Beef (CAB) - chef's cooking - pressed potatoes, green beans with bacon, shallot jus
Chicken supreme, stuffed with truffled mushroom tartuffade, Bordelaise sauce
Pork osso buco, penne pesto, gremolata, braised tomato jus
Seafood au gratin cassolette, creamy white wine sauce, fines herbs, mussels, shrimp, scallops, cod
One dessert
Large pistachio and raspberry cream puff
Royal chocolate and hazelnut praline
5 COURSES DELUXE PLATINUM MENU
100 $
Appetizer
Potage of the day
One starter
Salmon tartare with fine herbs, capers, olive oil emulsion
Tuna tataki with ginger and soy
Pan fried tiger shrimp fennel, orange saffron sauce
Beef carpaccio capers, lemon confit, basil, diced fresh tomato, shallots
One main course
Certified Angus Beef (CAB) - chef's cooking - pressed potatoes, green beans with bacon, shallot jus
Roasted slamon and scallops leek fondant, lobster bisque sauce
Lamb loin rosemary jus, housemade tomato ratatouille, rosemary lamb jus and mild garlic
One Dessert
Lemon meringue tartlet
Housemade chocolate variation
vegetarian options
$
for dietary restrictions only
Starters
Polenta cooked like a parmesan fondue (v), le 1608 cheese from Laiterie Charlevoix, parmesan reggiano, tomato confit, virgin vinaigrette with grilled vegetables and basil
Tomato and bocconcini (v), aged balsamic vinegar, extra virgin olive oil, fresh basil and crostini
Main course
Pearl barley risotto with dried tomatoes, candied lemon, thyme, and sweet garlic
Asian Stir-Fry (v), market vegetable stir-fry, soy and ginger marinated tempeh, fresh coriander, jasmine rice
Butternut squash stuffed ravioli (v), spinach, tomato sauce with fresh basil and white wine, parmesan cheese
Desert
Choco-vegan decadence (without gluten, without lactose)
Buffet
DINNER BUFFET
70 $
Minimum 13 people
Potage of the day and croutons
Baguette and butter
Green salad and crispy vegetables
Dijon and honey vinaigrette, olive oil and balsamic vinegar, seeds and nuts, shredded carrots, tomatoes, and cucumbers
Mixed salads (choose 2)
Tomatoes, cucumbers, bocconcini and pesto
Broccoli, cauliflower, bacon, and sour cream
Green beans, lentils, tomato, onion, bell pepper, balsamic reduction
Sundried tomato penne and grilled vegetables
Watermelon, tomato, arugula, cucumber, onion, basil, mint
Potato salad with white wine, dill and old-fashioned mustard
Tomato, cucumber, feta, bell pepper, onion, olive
Couscous with chickpeas, vegetables, currants, mint and cilantro
Multicoloured beets with goat cheese
Red cabbage salad, Asian edamame, carrot, sweet chili vinaigrette
Additional choice of mixed salad
8
Main course (choose 2)
Ribs, House-Made BBQ Sauce
Cornish hen with mushroom sauce
Chicken supreme with honey, ginger, and lemon sauce
Pork osso bucco, gremolatta sauce
Beef bourguignon
Veal blanquette with mushrooms and basil sauce
Salmon fillet with white wine sauce
Seafood chowder
Cod fillet with black olives, tomato, and basil
Squash ravioli with cream sauce (v)
Pearl barley risotto with mushrooms and truffle (v)
Falafel with zucchini, tomato, black olives, and basil (v)
Spinach puff pastry (v)
Vegetable dumplings (v)
General Tao tofu (v)
Butter chicken-style tofu (v)
Additional dish
8
Hot vegetables (choose 2)
Cauliflower Gratin
Roasted potatoes with sweet garlic and rosemary
Penne with pesto and sundried tomatoes
Ratatouille
Root vegetables roasted in honey
Mushrooms sautéed in white wine
Asian vegetable stir fry with ginger
Pilaf rice
Gratin dauphinois
Grilled vegetables
Dessert
Bownie
Chocolate mousse
Cake from our Pastry Chef
Add ons
Charlevoix aged cheese platter (3 x 50g), dried fruit, nuts, crostini
20
Charcuterie platter, pickles and pickled onions, dried fruit and nuts
20
Caesar salad station, homemade Caesar dressing with anchovies, garlic croutons, bacon, chicken, parmesan
8
Platter of various desserts
10
Hummus and pita
5
Festipizz
55 $
Buffet pizza - Housemade pizza dough with flour from Blé Saint Paul
Maximum 40 guests - inside only
Green salad with crunchy vegetables
Honey and dijon vinaigrette, olive oil and balsamic vinegar, seeds and nuts, shredded carrots, tomatoes, cucumbers
Crushed chili, spicy oil, grated parmesan cheese, butter
Two mixed salads
Nordic shrimp, apple, celery and curry
12
Smoked salmon platter
19
Charlevoix charcuterie platter
20
Tomatoes, cucumbers, bocconcini and pesto
Broccoli, cauliflower, bacon, and sour cream
Green beans, lentils, tomato, onion, bell pepper, balsamic reduction
Sundried tomato penne and grilled vegetables
Watermelon, tomato, arugula, cucumber, onion, basil, mint
Potato salad with white wine, dill and old-fashioned mustard
Couscous with chickpeas, vegetables, currants, mint and cilantro
Multicoloured beets with goat cheese
Red cabbage salad, Asian edamame, carrot, sweet chili vinaigrette
Choice of three pizzas
Margherita
Pepperoni and cheese
3 Charlevoix cheese
Additional pizza ($ per personn)
8
Dessert from the pastry chef
*Only served inside
All menus can be adapted to accommodate allergies and dietary restrictions.
Late-night buffets
Minimum 70 guest
Service duration: 1 hour
Buffet service before 11:00 PM. If the buffet is served after 11:00 PM, a fee of $200 + taxes will apply
The Germain Poutine
20 $
Gabrielle potatoes from Île d'Orléans, fresh cheese curds from Fromagerie Saint-Fidèle, and our house-made poutine gravy prepared with real meat jus
Additional options
Pulled pork
5
Artisanal Charlevoix charcuterie
5
Grilled sausage
5
Grilled chicken and green peas
5
Homemade pizza
24 $
Made with Blé Saint Paul wheat flour, stone-ground at the Moulin de La Rémy
Choice of three pizzas
Three cheeses pizza
Margherita pizza
All Dressed pizza
Homemade Smoked Salmon pizza
Charlevoisienne pizza
Hawaiian pizza
BBQ
$
Pulled Pork Burger
10
House-made brioche bun and “Les Labours” barbecue sauce
Charlevoix-Style Hot Dog
12
Baguette from À Chacun Son Pain, with organic sausage from Viandes Bio de Charlevoix and condiments
Fireside S’mores
8 $
Guests are invited to toast their own marshmallows over the open fire and build their s’mores with crisp biscuits and rich chocolate
Marshmallow, biscuit, and chocolate
Café Joyeux ($)
Maple taffy
10 $
Only available in winter
Made from pure maple syrup, traditionally poured over snow for a sweet treat
A local flavor event
Discover the best of the Charlevoix region's cuisine during your events. Our chef and his team prepare their recipes with seasonal products from local producers for a memorable taste experience. Cheeses, charcuterie, Charlevoix meats and fresh vegetables will be at the center of your plates to celebrate your most beautiful moments.