Buffets
Minimum 50 persons, 2 hours of service maximum , 5$ extra per person, per extra hour
All buffets include: Coffee & Decaffeinated Coffee, and a selection of Lot 35 Fairmont Teas with Milk, Honey and Lemon.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
APPETIZERS
Cream of sweet onions and aged cheddar
Salad of young sprouts and crunchy vegetables, cider vinaigrette
Fingerling potato salad, smoked duck, curly lettuce, red apple julienne, Le Petit Rucher du Nord honey and yogurt vinaigrette
Beet salad, cream cheese marinated in white balsamic, red onion, baby spinach and roasted sunflower seeds
Two-toned cabbage and pear salad, hazelnut vinaigrette
Smoked salmon and garnishes, crème fraiche with lemon
Local charcuterie and condiments
Regional cheese platter and its trimmings
Loaf, baguette
MAIN COURSES
Penne with candied tomatoes, olives, feta, olive oil
Roasted guinea fowl supreme, sweet and sour blueberry sauce
Maple glazed salmon on cedar board
Québec lamb stir-fry with cedar jelly
Beef medallion with dune pepper and wild mushrooms
Seasonal vegetables
Gratin dauphinois
DESSERTS
Raspberry cream
Sugar pie verrine
Crêpe cake with matcha tea mascarpone
Mini maple cheesecake
Pear and almond cream pie
Fruit salad
APPETIZERS
Roasted lentil and tomato soup with rosemary perfumes
Tomato, olive and feta salad
Caesar salad and its trimmings
Squid salad with shrimp, green onion, olive oil and lemon
Imported Italian charcuterie and grissini
European cheeses and grilled focaccia
MAIN COURSES
Baked cod, olives, tomatoes and lemon, bouquet de Provence
Truffle tortellini, Parmesan cream
Poultry piccata with Marsala sauce
Veal casserole and Hungarian chorizo, Espelette pepper and candied tomatoes
Vegetables
Spanish rice
Country and rustic bread
DESSERTS
Strawberry charlotte
Cannoli
Apple pie
Chocolate Royal
Fruit salad
APPETIZERS
Pumpkin and Bleu d’Élizabethcheese soup
Leek, green apple and pomegranate salad, maple vinaigrette
Red cabbage salad, sultana raisins, Le Petit Rucher du Nord vinaigrette
Young sprout salad, crunchy vegetables and vinaigrette
Plate of local charcuterie
Regional cheese platter
MAIN COURSES
Lake Brome duck leg, port onion marmalade
Trout, buttered kale, fried capers
Braised boar roast, stuffed with porcini mushrooms and Oka cheese, herb juice reduction
Veal mignon with Charlevoix chorizo, sumac and Malabar pepper
Mashed fingerling potatoes with herbs
Root vegetables with honey
DESSERTS
Mini maple syrup brioche
Apple and cinnamon pie
Chocolate and Sortilège cake
Fruit salad
KM 12 cheese and gin mousse