Menu No° 1

  • Wild meat pâté with cranberry sauce
  • Madrilène Consommé
  • Chicken Thai (herbs & lemon)
    Chicken Florentine (white wine and spinach sauce)
    Veronica style (citrus fruits sauce)
  • Chocolat mousse cake
  • Coffee, black or herbal tea 

Menu No°2

  • Parisian Salmon with herbs and lemon sauce
  • Cream of asparagus soup
  • Roasted pork fillet with red wine sauce, portobello mushrooms with rosemary
    Pork medallions "Niçoise" (tapenade and red wine or Cumberland sauce)
  • Tiramisu with a vanilla glaze
  • Coffe, black or herbal tea

Menu No° 3

  • Melon cocktail with port wine
  • Cream of brocoli soup
  • Poached Atlantic salmon with tarragon sauce
    Roasted Atlantic salmon with a dill sauce
  • Mini apple and rhubarb tartlet with crème anglaise
  • Coffee, blakc or herbal tea 

Menu No° 4

  • Seafood cornucopia with champagne sauce
  • Butternut squash bisque, ginger and herbs
  • Veal medallions with red wine and mushrooms
    Veal scaloppine with Chardonnay sauce
  • Chocolate duo with crème anglaise
  • Coffee, black or herbal tea

Menu No° 5

  • Gaspesian seafood medley
  • Cream of mushroom and vegetable soup
  • Roasted prime rib of beef
  • Fruit tulip with whipping cream
  • Coffee, black or herbal tea

Menu No° 6

  1. Duck rillettes with cranberry chutney
  2. Lobster bisque
  3. Roasted lamb with garlic, rosemary and basil
  4. Maple mousse cake
  5. Coffee, black or herbal tea

Menu No° 7

  • Smoked salmon rosette with asparagus
  • Avocado Maki with saki sauce
  • Fillet mignon with peppercorn sauce
  • Jumbo shrimp sauteed with Pernot
  • Pecan cake with berries
  • Coffee, black or herbal tea

Buffet dinner No° 1

  • Veggies and dip
  • Appetizers:
    Artichoke heart a la provençale
    Asparagus with homemade vinaigrette
  • Salads:
    Tomatoe crown, served with boconcini and peppered basil
    Bow pasta salad with artichokes and dried tomatoes
    Classic potatoe salad
    Mixed beans and mango salad
    Celery root salad
  • Platter of assorted cold cuts
    Roast beef
    Roasted turkey breast
  • Hot dishes:
    Penne with rose sauce
    Chicken cacciatore
    Rice pilaf
    Garden fresh vegetables
  • Canadian cheese platter
  • Dessert:
    Assorted cakes
    Miniature French pastries
    Fruit salad
  • Coffee, black or herbal tea

Buffet dîner No° 2

  • Veggies and dip
  • Appetizers:
    Tomatoe crown, bocconcini cheese and basil
    Heart of palm salad with shrimp
  • Salads:
    Mesclun with virgin olive oil vinaigrette
    Seafood and fennel salad
    Rice and vegetable salad
    Rice noodles and grilled vegetable salad
    Niçoise salad
    Green beans salad
  • Cold cuts platter:
    Roasted turkey breast
    Roast beef
    Smoked fish
    Assorted terrines and patés
  • Hot dishes:
    Clam chowder with stewed young leeks
    Sauteed veal Marengo
    Lyonnaise potatoes
    Market fresh vegetables
    Tortellini sauce rosé
  • Canadian cheese platter
  • Chef's sweets:
    Assorted cakes
    Miniature French pastries
    Fruit salad
  • Coffee, black or herbal tea

Buffet dîner No° 3

  • Veggies and dip
  • Appetizers:
    Shrimp cocktail
    Catalan-style mussels (tomato and garlic broth)
    Tomatoe crown, served with bocconcini mozzarella and peppered basil
  • Salads:
    Tabouleh salad
    Traditional coleslaw
    Greek salad
    Young baby greens with homemade vinaigrette
  • Cold cuts:
    Smoked ham and prosciutto
    Alberta roast beef
    Smoked Atlantic salmon
  • Hot dishes:
    Catch of the day
    Cannelloni with tomatoe sauce and basil
    Parisian potatoes
    Garden fresh vegetables
    Prime rib of beef sliced on site
  • Assorted Canadian cheese platter
  • Chef's sweets:
    Assorted cakes and pies
    Miniature French pastries
    Fruit salad
  • Coffee, black and herbal tea

Vegetarian Buffet

  • Appetizers:
    Spinach salad
    Marocain couscous salad
    Rolled grilled vegetables served with avocado salsa
  • Soup:
    Cream of baby carrots with tofu and fresh ginger
  • Hot dishes:
    Stuffed French crepes Florentine
    Vegetables sauteed in soybean oil
    Roman style gnocchi served with coulis of tomatoe
  • Desserts:
    Crème brûlée
    Fruit pie
    Triple-chocolate marble cake
  • Coffee, black or herbal tea

Lunch Box

  • Classic sandwich
  • Choice of: kaiser bun or wrap with:
    Roast beef
    Ham and cheese
    Tuna with mayonnaise
    Chicken salad
    Grilled vegetables (vegetarian)
  • Cheddar cheese with crackers
  • Fresh fruit
  • Chips
  • Vegetable juice
  • Cereal bar