Le Comptoir Cuisine group rates
LE COMPTOIR CUISINE DU MARCHÉ GROUP RATES
BREAKFAST BUFFET
Monday to Sunday $30*
LUNCH : THREE-COURSE TABLE D’HÔTE OR BUFFET
Monday to Friday – Starting at $35*
DINNER : FOUR-COURSE TABLE D’HÔTE OR BUFFET
Monday to Sunday – Starting at $55*
Please note: These menus serve as examples.
LUNCH: THREE-COURSE TABLE D’HÔTE OR BUFFET
Monday to Friday $34*
TABLE D’HÔTE
SOUP
Market inspiration
CHOICE OF MAIN COURSE
Pappardelle shredded beef
Arugula, parmesan truffle oil
Turkey club sandwich on 12-grain bread
Bacon chipotle mayonnaise
Braised veal cheek shepard’s pie
Wild mushrooms, mirepoix, sweet potatoes pure scented with truffle oil
DESSERT
Chef’s selection
COFFEE
Coffee, decaffeinated coffee, tea, herbal tea
Freshly baked bread baskets are served with appetizers. For a 4 course table d’hôte, the soup is served first, followed by a selection of hot or cold appetizer. To highlight the fresh products from the market, our chef may decide occasionally at night to set up the selections of appetizers and desserts as a selfservice buffet. The main course will remain served at the table, as well as the soup for a 4 course dinner. Ask your servicing manager for our full list of wines to make your selection in advance.
BUFFET LUNCH
SOUP
Market inspiration
FRESH SELECTIONS
Charcutery selection
Assortment of mixed salads
Crispy garden lettuce mix
Chef’s vinaigrette or caesar dressing
Variety of condiments
BAKER’S CORNER
White bread
Whole wheat bread
Fresh baguette
Loaves
HOT LUNCH FAVOURITES
Market inspired meat selection
Fresh fish
Daily pasta
Season vegetables
Potatoes or rice
DESSERT
Chef’s selection
COFFEE
Coffee, decaffeinated coffee, tea, herbal tea
DINNER: FOUR-COURSE TABLE D’HÔTE OR BUFFET
Monday to Sunday $55*
TABLE D’HÔTE
SOUP
Market inspiration
CHOICE OF APPETIZER
Market inspiration salad
Confit duck gizzard salad
Marinated beets
CHOICE OF MAIN COURSE
Sweet potato gnocchi and morel
spinach, pearl onion, cream soja sauce
Grilled salmon filet
fingerling potatoes, kale, smoked tomato
Short rib
fingerling potato, carrot purée, confit carrots, shitake, wild parsley roots
DESSERT
Chef’s selection
COFFEE
Coffee, decaffeinated coffee, tea, herbal tea
BUFFET DINNER
Saturday, from 5:30 pm
SOUPS
Market inspiration
Seafood chowder
SALADS AND APPETIZERS
Local smoked fish selections
Laurentian trout gravlax
Charcuterie selection
Assortment of salads
Fresh fish tataki
Assortment of seafood (shrimp, calamari, mussels, clam)
Fresh oysters
Assortment of seasonal salads
Selection of vinaigrettes and condiments
QUEBEC’S FINE CHEESES
Selection from
Le P’tit Train du Nord cheese factory
Variety of breads
HOT SEPCIALTIES
Fisherman’s casserole with Boreal flavors
Chicken supreme and wild mushroom sauce
BBQ pork ribs
Market inspired potatoes
Market vegetables
AT THE CHEF’S TABLE
Papillote of salmon with beurre blanc
Roasted rib of beef
Flambéed shrimp
Mussels and white wine sauce
Fried calamari and condiments
DESSERT
Selections of cakes and pies from our pastry chef
COFFEE
Coffee, decaffeinated coffee, tea, herbal tea
OPTIONAL SEAFOOD PLATE $25
Half lobster and 6 shrimp with garlic butter
PLEASE NOTE
The table d’hôte are pre-established by the Chef.
The above prices do not include beverages.
These menus are used as examples since our offers change on a daily basis according to season and produce availability.
Depending on availability and hotel occupancy meals are served at Le Comptoir or in a banquet room.
Group of 125 and under.
The table d’hôte may be replaced by a buffet without notice, depending on occupancy or group size (over 20 people).
We may provide the group planner with our daily package menu, upon request once on site.
GENERAL INFORMATION
ALLERGY AND/OR FOOD RESTRICTION
in the event that any of the guests in your group have food allergies, you must inform us of the names of such persons and the nature of their allergies, in order for us to take the necessary precautions when preparing their food. we undertake to provide on request full information on the ingredients of any items served to your group. any food allergies or food restrictions must be given to the hotel 72 hours prior to the event.
*TAXES AND SERVICE CHARGE
A service charge of 15% (including handling, set-up, service and administration) is applicable on all food & beverage items, and is taxable. A 3% tremblant resort association royalty will be applied to all food and beverages, but not to the service charge, and is taxable. there are two applicable taxes in the province of quebec, the first is a 5% federal tax (gst) and the second is a 9.975% provincial tax (pst).
GUARANTEES AND SERVICE HOURS
In order to create a successful event, it is your responsibility to provide the conference services manager with the total guaranteed number of meals 72 hours (3 business days) in advance. this number will also represent the final guarantee for the food preparation. Fairmont Tremblant will be ready for 5% extra, up to a maximum of 20 plates. The buffet service is for two (2) hours maximum, 5.00 extra per person, per extra hour. Fairmont Tremblant will assign the function rooms according to the number of persons expected to attend, and may be changed by us upon consultation with you, while guaranteeing to meet the requirements of your group.