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

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

Mise en bouche, entrée, surprise, plat, dessert

135

Mise en bouche, entrée, deux plats, dessert

160

Accords mets et vins par personne

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

Charlevoix charcuterie platter

Smoked salmon platter

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

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

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

Charcuterie platter, pickles and pickled onions, dried fruit and nuts

Caesar salad station, homemade Caesar dressing with anchovies, garlic croutons, bacon, chicken, parmesan

Platter of various desserts

Hummus and pita

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

Smoked salmon platter

Charlevoix charcuterie platter

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)

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 $

Pommes de terres Gabrielle de l'Île d'Orléans, fromage en grain de la fromagerie Saint Fidèle, sauce poutine maison avec vrai jus de viande

avec porc effiloché

avec charcuterie Charlevoisienne

avec saucisse grillé

avec poulet grillé et petit pois

Pizza maison

22 $

à la farine de Blé Saint Paul moulu sur pierre au Moulin de La Rémy

Choix de trois pizza à la carte

BBQ

Burger de porc effiloché

Pain brioché maison et sauce barbecue des Labours

Hot Dog Charlevoisien

Pain baguette de A Chacun Son Pain, saucisse des Viandes Bio de Charlevoix

Smore's au coin du feu

8 $

Guimauve, biscuit et chocolat

Café Joyeux ($)

Tire d'érable

10 $

avec un chef et lorsque la température le permet

sur neige avec musique d'ambiance et couverture

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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