Banquet Menus

From $60 per person

Our banquet menus include a unique selection of delectable and refined appetizers, main courses and desserts prepared with fresh local ingredients. Offered with your choice of 3 or 4 courses.

Three-course menu: From $60 per person
Includes one appetizer, one main course and one dessert
Add $18.50 per person for personalized food and wine pairings with help from our sommelier (2 wine pairings)

Four-course menu: From $70 per person
Includes two appetizers, one main course and one dessert
Add $24.50 per person for personalized food and wine pairings with help from our sommelier (3 wine pairings)

Appetizers

• Parsnip soup, parsnip chip and puree, camelina tuile
• Seasonal soup
• Pork terrine, cranberry gel, apple and celeriac remoulade, crisp bread tuile
• Seasonal vegetable salad
• Green salad, roasted shallot vinaigrette
• Marinated Ocean Wise salmon, black garlic, seaweed chip, fennel and radish (+ $5)
• Sautéed mushrooms, soft-boiled egg, Louis d’Or shavings and fried shallot (+ $5)
• Pressed foie gras (+ $8)

Main courses (1 choice, $5 for each additional choice)

• Vegan or marinated fish poke bowl (naked oats, cabbage, cucumber, camelina, green onion, miso vinaigrette) *vegan or vegetarian
• Mushroom cavatelli, Grè des Champs cheese *vegetarian
• Farm poultry breast, carrot puree with brown butter, roasted carrots, kale, pan-seared polenta and poultry jus with cow parsnip
• Pan-seared Arctic char, beet soubise, braised beets and fennel, fennel and citrus salad
• Roasted veal tenderloin, honeyberry gel, Swiss chard, rock salt-roasted whole parsnip, maple and soy reduction (+ $5)
• Braised bison, boulangère potatoes, root vegetables and wild mushroom sauce (+ $5)
• Black cod, cauliflower, watercress, Nordic shrimp salad, sunflower seed tuile (+ $10)

Desserts

• Religieuse with maple mousseline cream
• Sea buckthorn tart with maple meringue
• Red berry and beet cheesecake
• Soft chocolate cake made with ITHQ Or Noir chocolate, honeyberry centre
• Frozen nougat with Anicet honey, pecan bark, and Ontario peach compote