Buffets
Minimum 50 persons, 2 hours of service maximum , 5$ extra per person, per extra hour
Personalize your experience by adding a chef at the additional cost of $60 | hour | minimum 3 hours
All buffets include: Royal Cup Café Sumba Coffee & Decaffeinated Coffee, 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
Turnip cream with mead
Basket of breads
Smoked Fish platter (trout, mackerel, salmon)
Assorted charcuterie, pates and terrines
Green Salad with assorted vinaigrettes
Potato salad ratte with mustard seed
Citrus palm heart salad
Yellow beet salad, goat cheese
and caramelized pecans, apple cider vinaigrette
MAIN COURSES
Chicken supreme stuffed with
foie gras, oregano and giant mushroom
Quebec Beef Medallions with juniper and coffee spiced jus
Trout fillet with a fennel cream sauce
Ravioli stuffed with cheese and basil,
sun-dried tomatoes and garlic confit
Potato gratin and Oka cheese
Seasonal vegetables
THE “P’TIT TRAIN DU NORD” CHEESE PLATTER
Fig compote, baguettes and grapes
DESSERTS
A variety of cakes, mousses and pies
from our pastry Chef
Fresh fruit salad
SOUP
Traditional pea soup
APPETIZERS
Marinades in mason jars (pickles, beets, onions)
Traditional creton, duck rillette served on
wooden plank
Homemade rainbow trout gravlax on
wooden plank
Sliced artisan bread
MAIN COURSES
Roasted pork, caramelized with maple and Meaux mustard,
Granny Smith apples
Atlantic salmon caramelized with maple syrup
Laurentian game pie
Fluffy omelette perfumed with maple syrup
Assorted sausages flavoured with maple syrup
Traditional “oreilles de criss”
Roasted maple root vegetables and baby potatoes
DESSERTS
Crêpes with maple syrup
Maple mousse
Maple bread pudding
Make your buffet extra special by adding a service of maple taffy for 5.00 per person!
APPETIZERS
Market salads and vinaigrettes
Potato salad with salted pickles, smoked bacon
and creamy herb vinaigrette
Mediterranean salad with olives and marinated feta
Coleslaw with Thousand Island dressing
Raw vegetables and dip
MAIN COURSES
Flank steak marinated with herbs, lyonnaise
mustard sauce
Regional assorted sausages
Grilled chicken with homemade BBQ sauce
Salmon brushed with maple syrup
Pork ribs and homemade BBQ sauce
Baked potatoes, sour cream, bacon and shallots
Grilled vegetables, herb and lemon oil
DESSERTS
Fruit salad
Selection of cakes and dessert bars