Gourmet Tasting Menus

Quebec Regional and market cuisine.

Creative, fresh, flavour forward food, with sustainable sourcing.

65.+ per person

  • We'll make you a menu according to your requirements and taste upon consultation, but  below you can see the general pricing scheme and some possibilities.  Also see sample menus for more of an idea of what we do..

    •  

    • 4 course: 4 courses, 65.

    Entrée, Soup or Salad, Main, Dessert

    • 5 course: 5 courses, 70.

    Entrée, Soup and Salad, Main, Dessert

    • 6 course : 6 courses, 75.

    Entrée, Soup, Salad, Main, Entremets, Dessert

    • 7 course : 7 courses, 80

    Entrée, Soup, Hot entrée, Salad, Main, Entremets, Dessert

    • Supplements

    Add cheese plate: 10$ per head

    Add hors d’oeuvres: 5 pieces per head, 15$

     

    • Pricing policy

    Listed price per head covers food and cooking

    + extras à la carte (if applicable)

    +Service

    +Plus wine (selections and pairing) if so desired

    +Plus equipment rental (if applicable, depending on event and kitchen)

     

    • · Make your own tasting menu

    5-10 course: 75.+

    Basic 4 course (65.)+ choice of extras (add 10. per selection)

    + second entrée

    + soup as well as salad

    + amuse-bouche, mignardise

    + entremets/granité or pre-dessert

    + cheese board

    • Choose a theme for your menu event: around a season, a star ingredient, a country's cuisine or a wine region... For example, Spring, Seafood, Game, Tapas, Provence, Alsace, Morocco, or Quebec traditions revisited...

     

    Sample Menus (5 course)

    · For a 4 course, remove third entrée

    · For a 6 course, an entremets (granite/pre-dessert) would be added after main

    · For a 7 course, add an extra entrée and entremets

    Menu 1

    Venison Tartare with porcini and wild ginger

    Jerusalem artichoke and watercress soup, shaved foie gras

    Proscuitto wrapped Rabbit saddle stuffed with tapenade, parsley root purée

    Poached Sablefish, soy citrus butter sauce, Braised bok choy, sesame latkes

    Apple blueberry frangipane tart with homemade vanilla milk caramel ice cream

    Menu 3

    Brandade and smoked sturgeon, celeryroot remoulade , cornichons, garlic toast

    Mushroom and corn chowder

    Lobster fricassee with asparagus, peas, pancetta, ice wine butter sauce

    Duck supreme, parmentier of duck confit, squash purée, ancho pepper sauce

    Chocolate raspberry mousse and cake

    Menu 2

    Cured salmon carpaccio, horseradish cream, caviar, sea asparagus

    Asian Duck broth, rice noodles, coriander

    Shaved vegetable salad with Quebec cheese, almonds, cider vinaigrette

    Venison with wild mushroom porto sauce, root vegetable barley risotto

    Duo of crème brulées

     

     

    Menu 4

    Pan-seared foie gras, Soubise, pineapple, balsamic

    Mussel and clam soup, fennel, bacon and tomato

    Tomato bocconcini, spinach, Proscuitto, crinkleroot oil

    Lamb, chickpea and olive couscous, red pepper rosemary jus

    Lemon ricotta cake, sorbet, mélisse

    Menu 5

    Oeuf en cocotte, smoked duck, tomato confit

    Raclette in a buckwheat crust, beet and arugula salad, sherry hazelnut vinaigrette

    Market Fish, succotash, chilli oil

    Veal cheek, parsnip purée, truffled meat jus

    Pear, Labrador tea and blueberry Parfait: layers of bavarois, gelée, macerated fruit 

     

    Menu 6

    Nordic shrimp, crab salad, with celery lemon and dill

    Seared sea scallop, sea spinach and corn, citrus basil emulsion

    Old fashioned Caesar salad

    Quail with wild ginger sauce, vegetable julienne, wild rice

    Peach and wild berry cobbler,with chantilly