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March 2025

Adults

Children

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Dinner

Plated service

Prices per person

Vegetarian (v)

Vegan

Gluten free (gf)

Dairy free (df)

Our most popular recipes in a pleasing, plated presentation.

THREE COURSE - Option A

80 $

One soup or salad

Vegan Seasonally Inspired Soup (vegan/gf/df)

Nova Scotia Lobster Bisque

Organic Green Salad with Sherry Vinaigrette (v/gf/df)

Classic Caesar Salad with Double Smoked Bacon and Croutons

Beet Salad with Goat’s Cheese Mousse and Pistachios (gf)

French Bean Salad with Bleu Benedictin Cheese, Toasted Almonds and Bayonne Ham (gf)

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Kale (v/gf/df)

Mushroom Risotto with Peas and Grana Padano (v/gf)

Butter Herbed Cod with Pepper and Olive Couscous (gf)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8oz Beef Tenderloin

One dessert

Flourless Chocolate Cake with Espresso Caramel (gf)

Vanilla Cheesecake with Berry Puree

Lemon Curd Tart with Vanilla Chantilly Cream

Heirloom Carrot Cake with Mascarpone Mousse

Vegan Brownie with Fresh Berries (df)

Berry Bowl (gf/df)

THREE COURSE - Option B

85 $

3 soups or salads

Vegan Seasonally Inspired Soup (vegan/gf/df)

Nova Scotia Lobster Bisque

Organic Green Salad with Sherry Vinaigrette (v/gf/df)

Classic Caesar Salad with Double Smoked Bacon and Croutons

Beet Salad with Goat’s Cheese Mousse and Pistachios (gf)

French Bean Salad with Bleu Benedictin Cheese, Toasted Almonds and Bayonne Ham (gf)

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Kale (v/gf/df)

Mushroom Risotto with Peas and Grana Padano (v/gf)

Butter Herbed Cod with Pepper and Olive Couscous (gf)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8oz Beef Tenderloin

2 desserts

Flourless Chocolate Cake with Espresso Caramel

Vanilla Cheesecake with Berry Puree

Lemon Curd Tart with Vanilla Chantilly Cream

Heirloom Carrot Cake with Mascarpone Mousse

Vegan Brownie with Fresh Berries (df)

Berry Bowl (gf/df)

THREE COURSE - Option C

90 $

One appetizer

Roasted Mushroom and Caramelized Onion Tart (v)

Duck Confit Rillette with House Pickles and Grilled Toasts

Crab Cake with Remoulade and Fennel Slaw (df)

Pan Seared Scallops with Heirloom Tomatoes and Basil Pesto (gf)

Molasses Glazed Pork Belly with Celeriac Puree and Apple Mostarda (gf)

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Kale (v/gf/df)

Mushroom Risotto with Peas and Grana Padano (v/gf)

Butter Herbed Cod with Pepper and Olive Couscous (gf)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8ozBeef Tenderloin

2 desserts

Flourless Chocolate Cake with Espresso Caramel

Vanilla Cheesecake with Berry Puree

Lemon Curd Tart with Vanilla Chantilly Cream

Heirloom Carrot Cake with Mascarpone Mousse

Vegan Brownie with Fresh Berries (df)

Berry Bowl (gf/df)

THREE COURSE - Option D

95 $

3 soups, salads or appetizers

Vegan Seasonally Inspired Soup (vegan/gf/df)

Nova Scotia Lobster Bisque

Organic Green Salad with Sherry Vinaigrette (v/gf/df)

Classic Caesar Salad with Double Smoked Bacon and Croutons

Beet Salad with Goat’s Cheese Mousse and Pistachios (gf)

French Bean Salad with Bleu Benedictin Cheese, Toasted Almonds and Bayonne Ham (gf)

Roasted Mushroom and Caramelized Onion Tart (v)

Duck Confit Rillette with House Pickles and Grilled Toasts

Crab Cake with Remoulade and Fennel Slaw (df)

Pan Seared Scallops with Heirloom Tomatoes and Basil Pesto (gf)

Molasses Glazed Pork Belly with Celeriac Puree and Apple Mostarda (gf)

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Kale (v/gf/df)

Mushroom Risotto with Peas and Grana Padano (v/gf)

Butter Herbed Cod with Pepper and Olive Couscous (gf)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8oz Beef Tenderloin

2 desserts

Flourless Chocolate Cake with Espresso Caramel

Vanilla Cheesecake with Berry Puree

Lemon Curd Tart with Vanilla Chantilly Cream

Heirloom Carrot Cake with Mascarpone Mousse

Vegan Brownie with Fresh Berries (df)

Berry Bowl (gf/df)

FOUR COURSE - Option E

100 $

One soup or salad

Vegan Seasonally Inspired Soup (vegan/gf/df)

Nova Scotia Lobster Bisque

Organic Green Salad with Sherry Vinaigrette (v/gf/df)

Classic Caesar Salad with Double Smoked Bacon and Croutons

Beet Salad with Goat’s Cheese Mousse and Pistachios (gf)

French Bean Salad with Bleu Benedictin Cheese, Toasted Almonds and Bayonne Ham (gf)

One Appetizer

Roasted Mushroom and Caramelized Onion Tart (v)

Duck Confit Rillette with House Pickles and Grilled Toasts

Crab Cake with Remoulade and Fennel Slaw (df)

Pan Seared Scallops with Heirloom Tomatoes and Basil Pesto (gf)

Molasses Glazed Pork Belly with Celeriac Puree and Apple Mostarda (gf)

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Kale (v/gf/df)

Mushroom Risotto with Peas and Grana Padano (v/gf)

Butter Herbed Cod with Pepper and Olive Couscous (gf)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8oz Beef Tenderloin

2 desserts

Flourless Chocolate Cake with Espresso Caramel

Vanilla Cheesecake with Berry Puree

Lemon Curd Tart with Vanilla Chantilly Cream

Heirloom Carrot Cake with Mascarpone Mousse

Vegan Brownie with Fresh Berries (df)

Berry Bowl (gf/df)

FOUR COURSE - Option F

110 $

Two soups or salads

Vegan Seasonally Inspired Soup (vegan/gf/df)

Nova Scotia Lobster Bisque

Organic Green Salad with Sherry Vinaigrette (v/gf/df)

Classic Caesar Salad with Double Smoked Bacon and Croutons

Beet Salad with Goat’s Cheese Mousse and Pistachios (gf)

French Bean Salad with Bleu Benedictin Cheese, Toasted Almonds and Bayonne Ham (gf)

2 appetizers

Roasted Mushroom and Caramelized Onion Tart (v/gf)

Duck Confit Rillette with House Pickles and Grilled Toasts (df)

Crab Cake with Remoulade and Fennel Slaw (df)

Pan Seared Scallops with Heirloom Tomatoes and Basil Pesto

Molasses Glazed Pork Belly with Celeriac Puree and Apple Mostarda

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Kale (v/gf/df)

Mushroom Risotto with Peas and Grana Padano (v/gf)

Butter Herbed Cod with Pepper and Olive Couscous (gf)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8oz Beef Tenderloin

2 desserts

Flourless Chocolate Cake with Espresso Caramel

Vanilla Cheesecake with Berry Puree

Lemon Curd Tart with Vanilla Chantilly Cream

Heirloom Carrot Cake with Mascarpone Mousse

Vegan Brownie with Fresh Berries (df)

Berry Bowl (gf/df)

Buffet dinner - Option G

90 $

Vegan Seasonally Inspired Soup (vegan/gf/df)

DIY Salad Bar with Mixed Greens, Romaine and Assorted Veggies and dressings (vegan/v/gf)

Pan Roasted Salmon with Citrus and Fennel Slaw (gf)

Grilled NY Striploins with roasted Mushrooms (gf)

Vegan Root Vegetable Cassoulet (vegan)

Seasonally Inspired Vegetable Side (vegan)

Chef’s Selection of Assorted Mini Desserts

Additional Options Per Course

10 $

For groups of 60 or more, menu items may differ, please ask the meeting and event manager for options. Custom menus are also available but may be subjected to additional costs.

Discover our caterer

Our restaurant Victor will accompany you in all your events with its classic dishes revisited inspired by French cuisine. Whether it's a dinner on the plate or a family-style meal, our chefs prepare delicious dishes and our waiters provide impeccable service.