Buffets
Minimum 20 persons, 2 hours of service maximum, 5$ extra per person, per extra hour
Possibility of a lunch buffet at Le Comptoir Restaurant, offered on weekdays only, 20 persons minimum, 36 per person.
Buffets Include: Coffee & Decaffeinated Coffee, and a selection of Lot 35 Fairmont Teas with Milk, Honey & 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 roasted corn, lime and chili
Baby sprout salad, crunchy vegetables and vinaigrette
Blue potato salad, bacon and pickle, apple cider vinegar and smoked paprika
Tabbouleh
Farfalle, apple, cranberry, feta and arugula salad
MAIN COURSES
Poultry and bacon tournedos, grilled and glazed with BBQ sauce and smoked salt
Duo of sausages (beef and Montreal spices, duck, poultry and pepper) All without pork (vegan sausages available)
Maple-ginger glazed salmon, apple and ginger chutney salsa
Vegetables with herbs
Roasted sweet potato wedges, lemon and Espelette pepper
DESSERTS
Shortcake and crème fraiche skewer (strawberries and fried sponge cake)
S’mores verrines
Crêpe cake with mascarpone, chocolate and matcha tea
Key lime pie
APPETIZERS
Cream of lightly smoked tomato and Parmesan
Rustic panzanella salad and crispy prosciutto
Caesar salad and its trimmings
Arugula salad, artichokes marinated in olive oil, candied tomatoes, olives and mozzarella
Italian imported charcuterie and gressini
Cold tomato pizza
MAIN COURSES
Seafood ciopino with fennel and lemon aromas
Ravioli Caprese, cream of tomato soup with olive oil
Braised chicken supreme with olives and Parmesan
Sautéed vegetables in ratatouille
Saffron rice
Country bread and rustic loaf
DESSERTS
Tiramisu
Cannoli
Amaretti
Panna cotta verrine with chocolate
Chocolate and hazelnut cheesecake
Fruit salad
APPETIZERS
Red lentil and lemon soup
Baby sprout salad, crunchy vegetables and vinaigrette
Black bean salad with corn, peppers, tomatoes, lime and coriander
Fennel salad with spinach, sunflower seeds, red onions, and goat cheese, pear vinaigrette
ASSORTMENT OF FINE SANDWICHES
Nola bread with grilled chicken, manchego cheese, spinach and chipotle mayo
Wrap with tofu spread, carrot, Medjool dates and red cabbage, green onions and coriander
Ciabatta with herbs, ham, Emmental cheese, arugula and Dijon butter
Open face baguette, roast beef, aged cheddar
arugula and balsamic onion compote
served warm *4 Extra
DESSERTS
Fruit salad
Apple pie
Mini assorted donuts
Decadent chocolate cake
Chef’s clafoutis
APPETIZERS
Leek and arugula soup, aged cheddar
Celeriac and green apple salad with pomegranate and maple vinegar
Beet salad, honey from Le Petit Rucher du Nord, goat cheese and walnut pesto
Young sprout salad, crunchy vegetables and vinaigrette
Wild mushroom hummus and toast
MAIN COURSES
Grilled flank steak with dune pepper and haskap sauce
Codfish with milkweed, samphire and dill
Braised duck breast à la Bourguignonne with ice cider
Roasted baby potatoes with herbs
Root vegetables with honey
DESSERTS
Pouding Chomeur
Blueberry and frangipane pie
Sugar pecan pie
Fruit salad
Maple donut
(lactose-free, nut-free, gluten-free)
APPETIZERS
Carrot, citrus and ginger soup
Quinoa salad with red cabbage, clementine and radish
Baby sprout salad, crunchy vegetables, vinaigrette
Red bean and chickpea salad with broccoli, apple and radish, Curry and lactose-free yogurt dressing
Tofu and spinach spread, gluten-free flax seed flatbread
MAIN COURSES
Provençal-style chicken breast
Rice vermicelli, shrimp and coconut milk
General Tao tofu
Garden vegetables
Basmati rice with green onions
DESSERTS
Sugar tart
Blueberry crumble with buckwheat and maple
Lemon tart
Fruit salad