Alt Hotel Quartier DIX30

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Dinner

Dinner

Price per person
Gluten free (GF), Vegetarian (v)

Plated or buffet style, different delicious options for your dinner.

PLATED MEAL three services
70 $

Minimum of 20 guests. after 5 pm
You must choose two starters, two dishes and a dessert that you must offer to the guests. Your final count for each dish is requested 2 weeks before the event. There are no same day orders. People will have to have an identification of the chosen dishes. You also have the option of having the same choice of starter and main course for all guests.

Starters (2 choices)
Soup of the day
Classic Caesar salad: romaine, bacon, croutons and Louis d'Or cheese
Freshness: Lettuce, cabbage, tomatoes, crisp vegetables and house vinaigrette
Beet carpaccio: Orange supreme, bocconcini, pistachios, apples and baby arugula
Arancini de La Tomate Blanche: Wild mushrooms, Louis D'or cheese, bacon, arugula and tomato sauce
Second appetizer
19
Main courses (2 choices)
Maple and soy lacquered salmon steak: parsnip purée, baby potatoes, seasonal vegetables, sesame vegetable julienne
Braised pork osso-buco: Saffron barley risotto, gremolata, red wine and rosemary sauce, seasonal vegetables
Grilled chicken supreme: beer demi-glace sauce, black garlic mashed potatoes, seasonal vegetables
Legume stew: Sesame wild rice, potato, mushrooms, fried kale and spiced fig chutney (lactose-free, gluten-free, vegan)
Desserts (1 choice)
Cheesecake: Berry coulis and homemade crumble
Homemade creme brulee and berries
Fruit tartlet of the moment
Coffee & tea
FESTIVE PLATED MEAL
82 $

Minimum of 20 guests. after 5 pm
You must choose two starters, two dishes and a dessert that you must offer to the guests. Your final count for each dish is requested 2 weeks before the event. There are no same day orders. People will have to have an identification of the chosen dishes. You also have the option of having the same choice of starter and main course for all guests.

Starters (2 choices)
Chef’s potage (GF)
Classic caesar salad: Romaine, bacon, croutons and Louis d'Or cheese
Arancini: Wild mushrooms, Louis D'or cheese, arugula and tomato sauce
Sliced smoked duck: Onion confit, salted crumble, peas, Louis D'Or cheese, macerated grapes and herb shoots
White Tomato Salmon Tartar: Citrus emulsion, roasted pistachios, dried cranberries and orange zest (lactose-free)
CAB beef tartar from Auroch Steakhouse: Dijon, capers, wasabi peas, French shallots, parsley and gherkins (Lactose-free)
Extra Starter
19
Main Courses (2 choices)
Duck leg confit: Smashed potato with leeks, seasonal vegetables, cherry sauce, roasted squash cubes
Braised veal cheek: Creamy polenta, seasonal vegetables, sage sauce, caramelized cipollini.
Maple and soy lacquered salmon steak: Parsnip purée, beluga lentils, seasonal vegetables, sesame vegetable julienne.
Grilled chicken breast: Beer demi-glace sauce, black garlic mashed potatoes, seasonal vegetables.
Legume stew: Sesame wild rice, potatoes, mushrooms, fried kale and spiced fig chutney (lactose-free, gluten-free, vegan)
Desserts (1 choice)
Homemade creme brulee and berries
Fruit tartlet of the moment
Chocolate Cake
Cheesecake & fruit coulis (v)
Coffee & Camélia Sinensis tea

Buffets

Price per person
Gluten free (GF), Végetarian (v)
Minimum 10 people

Cold or hot buffets, choose from our gourmet offer.

Cold buffet
51 $
Soup of the day or green salad
Mixed Salads (2 choices)
Chef's choice: let the chef choose from our best sellers!
Fresh salad: Lettuce, crunchy vegetables and homemade vinaigrettes
Classic Caesar
Israeli couscous: Cucumber vinaigrette, roasted peppers, parsley, feta, olives, cucumber
Italian salad: Basil emulsion, pasta, bocconcini, tomatoes, marinated tomatoes and artichokes
Legume & grilled corn salad: Pulses, red peppers, shallots, fresh herbs, lemon vinaigrette (lactose-free, gluten-free, vegan)
Sandwiches (2 choices)
Chef's choice: let the chef choose from our best sellers!
Vegan grain bread: Veggie pâté, vegan avocado mayo, grilled vegetables
Smoked salmon wrap: Cream cheese spread, tartar sauce, red onions, tomatoes and arugula
Grilled chicken Kaiser: provolone cheese, lettuce, tomatoes, fried onions, smoked paprika mayonnaise
Beef pastrami submarine: Cajun mayo, lettuce, pickled onions, Swiss cheese
Chef’s choice dessert
Soft drinks, coffee & tea
Hot buffet
58 $
Potage
Mixed Salads (2 choices)
Chef's choice: let the chef choose from our best sellers!
Fresh salad: Lettuce, crunchy vegetables and homemade vinaigrettes
Classic Caesar
Israeli couscous: Cucumber vinaigrette, roasted peppers, parsley, feta, olives, cucumber
Italian salad: Basil emulsion, pasta, bocconcini, tomatoes, marinated tomatoes and artichokes
Legume & grilled corn salad: Pulses, red peppers, shallots, fresh herbs, lemon vinaigrette (lactose-free, gluten-free, vegan)
Main courses (2 choices)
Classic Chili: Corn, bell bell pepper, beans, tomato, cilantro (lactose-free, gluten-free, vegan)
Mushroom ravioli: Cream and demi-glace sauce, peas, spinach, tomato confit
Roasted chicken: Veal stock reduction with black beer, peas
Glazed salmon: Maple and tamari sauce, julienne of sesame vegetables (lactose-free, gluten-free)
Duck parmentier: Caramelized onions and mashed potatoes with sharp cheddar cheese
Haddock in a panko crust: Lobster bisque sauce, green onions and sea bacon
Burgundy pork cheek: Bacon, mushrooms, demi-glace sauce
Side Dishes (2 choices)
Roasted seasonal vegetables (GF), (v)
Fragrant jasmine rice (GF), (v)
Garlic baby potatoes (GF), (v)
Israeli herb couscous
Extra side dishes
9.5
Chef’s choice dessert
Soft drinks, coffee & tea


Festive Hot Buffet
75 $
Potage of the day
Mixed Salads (2 choices)
Chef's choice
Greek salad
Fresh: Lettuce, cabbage, tomatoes, crunchy vegetables and house vinaigrette
Caesar salad
Asian salad: Soy and maple vinaigrette, crisp cabbage, julienne carrot, radish, sesame, edamame (lactose-free)
Vegan quinoa: Mint vinaigrette, corn, cucumber, candied tomatoes (lactose-free)
Israeli couscous: Cucumber vinaigrette, roasted peppers, parsley, feta, olives, cucumber
Italian salad: Basil emulsion, pasta, bocconcini, tomatoes, marinated tomatoes and artichokes
Legume & grilled corn salad: Pulses, red peppers, shallots, coriander, lemon vinaigrette (lactose-free, gluten-free)
Starters (1 choice)
Col pizza on naan bread; sun-dried tomato pesto and goat cheese
Tomato Caprese; slice or Fior di Latte, fresh tomatoes and basil, balsamic vinaigrette
Quebec cheese platter: Served with crackers and onion compote
Charcuterie platter: Served with mini pickles and classic condiments
Plate of homemade smoked salmon: Arugula, capers, red onions and dill sour cream
Main Courses (2 choice)
Vegetarian chili: Corn, bell pepper, beans, tomato, coriander (lactose-free, gluten-free)
Mushroom ravioli: Cream sauce and demi-glace, peas, spinach, tomato confit
Beer chicken: Semi-glazed sauce, black beer, peas
Maple and soy glazed salmon: sesame vegetable julienne (lactose-free)
Duck parmentier: Caramelized onions and mashed potatoes with sharp cheddar cheese
Haddock in a panko crust: Lobster bisque sauce, green onions and sea bacon
Burgundy pork cheek: Bacon, mushrooms, demi-glace sauce
Mediterranean chicken: Tomato, olive and bell pepper sauce (lactose-free, gluten-free)
Side dishes (2 choices)
Roasted seasonal vegetables (GF) (v)
Fragrant jasmine rice (GF) (v)
Garlic baby potatoes (GF) (v)
Israeli herbed couscous
Chef's choice desserts
Coffee & Camélia Sinensis tea
About our caterer

Groupe Restos DIX30 is a dynamic family business founded in 2006. The company is renowned for their unique restaurant concepts and high-quality cuisine. Their foundation is excellence—in the quality of their fresh, local products, in the quality of service, and in the customer experience.

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