Wedding menu

On the menu: the perfect offering for your event

Our packages

Prices per person

An arrival cocktail : 3 hors d’oeuvres & 1 glass of Premières Bulle per person.

Alcohol service : one half bottle of wine per guest.

Value added extras : room fee includ & SOCAN fee; Dance Floor.

For your first magical night : a complimentary room and a gift in the room.

VERSATILE BUFFET PACKAGE

145 $

Minimum 85 people for the Indigo room

Minimum 32 people for the meeting spaces on the second floor

Potage of the day

Two mixed salads

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)

One starters

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

Two main courses

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 dishesSide dish of your choice

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

PLATED MEAL PACKAGE

152 $

Minimum 85 people for the Indigo room

Minimum 32 people for the meeting spaces on the second floor

Choose 2 starters and main courses, send the two choices to your guests, so that they can choose their preferences.
Send us the final selection 2 weeks in advance.

Starters

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

Main courses

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)

One dessert

Homemade creme brulee and berries

Fruit tartlet of the moment

Chocolate Cake

Cheesecake & fruit coulis (v)

Coffee & Camélia Sinensis tea

Menu and prices subject to change without notice.
18% service charge and taxes not included

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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