Le Germain Charlevoix Hotel & Spa

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Dinner

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 according to the chef's inspiration
Cold Starter
Ferme Basque foie gras
Hot Starter
Pork belly and Canadian wild scallop, honey from Charlevoix and ginger, Pea purée
Potage
Creamy squash from our gardens, Charlevoix Smoked venison
Granita
Menaud Gin, celery and apple
Main Course (1 choice)
Organic Charlevoix chicken supreme from ''Les Viandes Bio de Charlevoix'' stuffed with truffles
Duck breast from ''La Ferme Basque'', wild rice
Striploin from ''Bovin Charlevoix'', chef's cooking pressed potatoe and natural juice
20
Cheeses
La Tome d'Elles, Le Migneron & Le Ciel de Charlevoix
Dried fruits, honey from Charlevoix and nuts
Dessert of the chef and mignardises
Menu à l'aveugle
$

Maximum 30 personnes

Amuse-bouche, starter, surprise, main course, dessert
135
Amuse-bouche, starter, main course, dessert
160
Food and wine pairings per person
80
Les Labours Menu
85 $

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
Variations of vegetables according to the inspiration of the chef and the season
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 from Papouasie
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
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
Nordic shrimp, with tarragon, apple, celery and curry
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
Maple glazed rack of pork, hazelnut butter mashed sweet potatos, market vegetables, 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
Homemade Pouding Chômeur, brioche with flour from ''Blé Saint Paul'', maple syrup sauce (served family style in the center of the table)
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
Mushroom risotto (v), oyster mushrooms, shiitakes and button mushrooms sautéed with thyme flower and mild garlic, truffle oil, parmesan reggiano and fresh herbs
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)
Nordic shrimp, apple, celery and curry
12
Charlevoix charcuterie platter
20
Smoked salmon platter
19
Tomatoes, cucumbers, bocconcini and pesto
Broccoli, cauliflower, bacon, and sour cream
Celeriac and apple remoulade
Sundried tomato penne and grilled vegetables
Carrots, roasted almonds, and grapes
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 coleslaw
Additional choice of mixed salad
8
Main course (choose 2)
Ribs
Cornish hen
Salmon steak
Chicken supreme
Pork loin
Beef bourguignon
Veal blanquette with mushrooms
Squash ravioli with cream sauce (v)
Seafood chowder
White fish, based on availability at Océanor fish store
Additional dish
8
Hot vegetables (choose 2)
Cauliflower Gratin
Duck fat roasted potatoes, sweet
Roasted potatoes with sweet garlic and rosemary
Penne with pesto and sundried tomatoes
Ratatouille
Root vegetables roasted in honey from Miellerie du cratère in Charlevoix
Mushrooms sautéed in white wine
Asian vegetable stir fry with ginger
Pilaf rice
Gratin dauphinois
Grilled vegetables with grass from our pastures
Sauces (choose 2)
White wine sauce (fish)
Bisque sauce (fish)
Curry sauce (fish)
Dijon sauce with shallots and red wine (meat)
Mushroom sauce (meat)
Pepper sauce (meat)
Bearnaise sauce (meat)
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
Celeriac and apple remoulade
Sundried tomato penne and grilled vegetables
Carrots, roasted almonds, and grapes
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 coleslaw
Choice of three pizzas
Margherita
Pepperoni and cheese
3 Charlevoix cheese
Additional pizza ($ per personn)
8
Dessert from the pastry chef

All menus can be adapted to accommodate allergies and dietary restrictions.

Buffets de fin de soirées

Minimum 70 personnes
La Poutine Germain
20 $
Gabrielle potatoes from Île d'Orléans, cheese curds from Saint Fidèle cheese factory, homemade poutine sauce with real meat jus
with pulled pork
5
Charlevoix deli meats
5
with grilled sausage
5
with grilled chicken and peas.
5
Pizza maison
22 $

made with Saint Paul wheat flour, stone-ground at Moulin de La Rémy.

Choice of three pizzas from the à la carte menu.
BBQ
$
Pulled pork burger
10
Homemade brioche bun and Labours barbecue sauce
Hot Dog Charlevoisien
12
Baguette from A Chacun Son Pain, sausage from Viandes Bio de Charlevoix
Smore's au coin du feu
8 $
Marshmallow, cookie, and chocolate
Coffee Joyeux ($)
Maple taffy
10 $

With a chef, and when the temperature allows

On snow with ambient music and blankets
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.

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