1688 ROUTE DE L’AÉROPORT, QUÉBEC, QUÉBEC G2G ......The cooky jar Fruit juice Cookies (1 ½...

1688 ROUTE DE L’AÉROPORT, QUÉBEC, QUÉBEC G2G 0K1 | 418 204-7777

B A N Q U E TM E N U

A P P E T I Z E R S

Smoked duck

Celeriac remoulade, roasted pistachios

and soya caramel

Baby greens salad

Le Fleurmier de Charlevoix cheese crouton,

pears, honey and pumpkin seeds, apple

and cranberry bread, and maple and cider

vinaigrette

Northern shrimp ceviche with coconut milk

Fresh coriander and mint, roasted sweet

peppers, and pressed cucumbers with Campari

Lobster raviolis

Creamy absinthe sauce, garnished with

edamames and corn grilled with fresh tarragon

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C h e f ’ s f a v o u r i t e sV e g e t a r i a n d i s h e s

S O U P S

Turnip and apple velouté

Green apple juliennes and sorrel

Cream of butternut squash with cardamom

Gingerbread crouton

Carrot velouté with ginger and candied orange

Wild mushroom Cappuccino with notes of truffle

Curry-coconut vegetable soup

Cold-smoked salmon cubes

Bruléed with maple sugar, confit lemon

mascarpone, curry oil and herb purée

Golden beet carpaccio with Chèvre des neiges cheese

Pecans pralined with maple and pimento,

Xeres vinaigrette

Suckling pig rillettes with cranberry and rosemary

Blueberry and port jam, and herb croutons

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M A I N D I S H E S

Veal tenderloin in a crust of wild mushrooms

L’Hercule de Charlevoix cheese, wild

blueberry sauce and Yukon Gold potato

rösti

DuBreton pork osso buco braised with maple

Mashed potatoes with salted herbs,

root vegetables and fried dill pickles

Salmon filet cooked in a sun-dried tomato pesto crust

Basil emulsion, ricotta gnocchis

and modern ratatouille

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Salmon tartar with an oriental twist

Chef’s signature potatoes

and green salad

Beef cheek braised in a currant and Madeira sauce

Straw potato cake, and root vegetables

grilled in chili butter

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C h e f ’ s f a v o u r i t e s

Nagano pork tomahawk seared in Cajun spices

Apple chutney, calvados sauce

and seasonal vegetables

Bavette of CAB beef gently confit

Spicy pepper sauce, kale with bacon,

pearl onions, and maple glazed carrots

Roasted Gaspé cod-loin

Lobster milk, tarragon oil

Roasted chicken supreme with Labrador tea and sea buckthorn berry sauce

Vegetables glazed in smoked honey, and potato

millefeuille with thyme and cheddar

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NOTE: Vegetarian options or options taking into

account your dietary restrictions are available on

request without additional cost.

Additional costs for banquet menus with more

than one main dish.

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R E G U L A R D E S S E R T S

D E L U X E D E S S E R T S

Dark chocolate brownie, mascarpone mousse with Bourbon vanilla

Layered raspberry and pistachio treat

White chocolate and salted butter caramel delight

Vanilla and red fruit mousse cake

Our take on lemon merengue cake

Bagdad café!

Seasonal fruit salad, with coconut milk, fresh mint and green lemon

Explosion of chocolate from our baker!

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C O M M A N D A N T ’ S S W E E T TA B L E

Our chefs offer you a sweet treat spread put together in front of you and comprising a minimum of seven choices of miniatures selected by our pastry chef (five pieces per

person).



S W E E T TA B L ED U C O M M A N D A N T

IMPRESS

YOUR GUESTS

BY ADDING

YOUR LOGO!

(ADDITIONAL

CHARGE)

C A N A P É SPut together with care, our selection of canapés

will make your mouth water with both its original

presentation and its exquisite flavours.

Price by the dozen also available for hot, cold or weet bites.

COCKTAILS AND 5-À-7

COCKTAIL DINNER

3-6 pieces per person

10-15 pieces per person

Pork and crab fried wonton, ponzu sauce

Tempura shrimp with sweet pimento sauce

Chicken dumpling with teriyaki sauce

Cod-fish beignet and Madras curry vegetables, lime and coriander cream

Lamb kofta with house tzatziki sauce

Puff pastry with Le Fleurmier cheese, wild blueberries and pecan

Teriyaki beef mignon brochette

Local parmesan mini-fondue, duck confit and leeks

Basse-Côte-Nord scallop wrapped in prosciutto

Shredded duck imperial roll, apple and spinach, maple sweet-and-sour sauce

Crab and white wine parmesan fondue bite

Magdalen Island lobster mini-quiche and «East Coast» spice leek

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H OT B I T E S

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Spoonful of salmon tartar with sesame

Prosciutto, asparagus, bocconcini and sun-dried tomatoes with basil pesto

Golden beet, fresh goat cheese with cashew nuts and cider

Rosemary duck rillettes, onion confit with currants and maple mustard

Bruschetta with goat cheese, tomatoes and basil, caramelized balsamic vinegar

Spoonful of classic beef tartar

Feta cheese, tomatoes, black olives with oregano

Grizzly Smokehouse smoked salmon, Île d’Orléans potatoes, nuts, sour cream and coriander emulsion

Rosette of duck foie gras on our house gingerbread, topped with cranberry confit

Tuna tartar with mango and coriander

Scallop ceviche with basil, ginger and grapefruit

Atlantic salmon gravlax Commandant style, with dill and pink pepper

Foie gras tartlet, cranberry and licorice jelly, and gingerbread crumble

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CO L D B I T E S

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Crunchy cream puffs

Three-chocolate verrine

Vanilla cream and seasonal fruit verrine

Lemon meringue tart

Mini cupcake of your choice : vanilla, chocolate, praline, coffee, maple or pistachio

Toffee tart, milk chocolate mousse and pecans

Fresh fruit salad verrine with coconut milk, lime and fresh mint

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S W E E T B I T E S

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The classic

• Sandwich with shredded ham cooked in beer, maple and rosemary Dijon mustard, L’Hercule de Charlevoix cheese and arugula on country breadn

• Tomato and bocconcini salad with pesto and caramelized balsamic vinegar

• Prosciutto and melon macerated in port

• Dark chocolate and hazelnut brownies with mascarpone mousse

The quack-quack

• Fusilli and duck confit salad, dried tomatoes, olives, feta and raspberry vinegar

• Crudités and dip

• Seasonal terrine, onion confit and croutons

• House beignets with Nard des pinèdes sugar and dulce de leche

The smoke house

• Smoked salmon wrap, with cream cheese, lettuce, capers and red onions

• Green salad with maple and sherry vinaigrette

• Nachos and salsa

• Almond Financier, candied pineapple with sweet clover, coconut mousse and grapefruit jujubes

The charcuterie

• Croissant garnished with Charlot 1608 sausage, Charlevoix chorizo, raw ham, dried tomatoes, young leaf lettuce, house maple and rosemary mustard, old cheddar

• Duck rillettes, blueberry jam and mustard caviar

• Pickled vegies

• Saint-Brest chou: the fusion of a Saint-Honoré and a Paris-Brest in a house chou

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ASK ABOUT THE

POSSIBILITY OF

HOT LUNCH BOXES.


L U N C H B O X

Our choice of delicious lunch boxes including main dish,

accompaniment and dessert.

Drink on request

• Water

• Juice

• Soft drink

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The veggie

• House falafel sandwich, roasted sweet peppers salad with garden herbs, cherry tomatoes, Madras curry yoghurt sauce and pumpkin seeds

• Couscous salad with fresh mint, lemon and dried cranberries

• Spicy mango and tomato salad

• Faux macaroon! (white chocolate and pistachio cookies topped with cream, strawberries and basil)

The estuary

• House brioche garnished with snow crab and Nordic shrimp salad, candied ginger, spicy mayonnaise, sesame seeds and green onions

• Roasted sweet peppers salad with herbs and pumpkin seeds

• Salmon tartar bites with sesame oil and coriander


The pollo

• Baguette with Cajun chicken cutlet, creamy brie, Bloody Caesar mayonnaise and spinach

• Gabrielle potato salad

• Tomato bruschetta with fresh goat cheese and basil

• Saint-Brest chou: the fusion of a Saint-Honoré and a Paris-Brest in a house chou

The poke style

• Poke bowl style lunchbox with rice vermicelli, salmon tartar, cucumbers, pickled ginger, carrots, edamame, coriander, sweet peppers, Ponzu sauce, sesame seeds and Asian mayonnaise

• Guacamole and tortillas

• Spicy mango and tomato salad

• Red fruit salad drenched in syrup with candied lemon and ginger

The beef lover

• Open-faced smoked beef sandwich on rye bread, Baseball mustard with Montreal Steak Spice, sauerkraut, pickle slices, grated mozzarella

• Creamy coleslaw with cider

• Gabrielle potato salad

• Dark chocolate and hazelnut brownies with mascarpone mousse

The mamma mia

• Asparagus salad with prosciutto, bocconcini, olives, dried tomatoes, potatoes, arugula and basil pesto

• Tomato bruschetta with fresh goat cheese and basil

• Italian-style salad with crunchy veggies and parmesan cheese


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C O F F E E B R E A K S

Enjoy a relaxing moment during your professional meetings

by choosing one of the five snack menus available for you.

Traditional

Coffee, tea, and herbal tea

The continental

Croissant, fruit danish, chocolatine (1 ½ portion | person)

Tea, coffee, selection of herbal teas

With fruits (additional cost)

The cooky jar

Fruit juice

Cookies (1 ½ cookies | person)

• Oatmeal and cranberry

• Pecan and chocolate chips

• Double chocolate


Morning madness

House smoothies

Banana bread with pumpkin seeds

Cranberry and apple bread

Sliced fruit


Morning coffee time

Banana bread (1 ½ | person)

Gingerbread

Sliced fruit


Fiesta time

House nachos served with salsa, sour cream and guacamole

Fresh seasoned chips

Bottles of water



C O L D B U F F E TChoose the dishes of your cold buffet according to your needs.

Our basic cold buffet includes:

/ 3 choices of salads

/ 3 choices of sandwiches

/ 3 sweet bites per person

/ Coffee, tea, and herbal tea included

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ADD EXTRAS ACCORDING TO YOUR

WISHES: CHEESES, CHARCUTERIE,

SMOKED SALMON, ANTIPASTI , FRESH

FRUITS, VEGGIES AND MUCH MORE.


Cajun chicken sandwichOn baguette bread, creamy brie, spicy mayo and baby spinach

Smoked salmon wrapCream cheese, capers, red onions and arugula

Shredded maple ham sandwichL’Hercule de Charlevoix cheese, romaine lettuce and Dijon mustard

Roll topped with Charlevoix sausageRoasted sweet peppers, bocconcini, sun-dried tomatoes, green onions and basil mayo

Côte-Nord shrimp guédilleShrimp roll, garnished with celery, sweet peppers, East Coast mayo and romaine lettuce

O U R

S E L E C T I O N O F

C O L D D I S H E SFusilli and duck confit saladKalamata olives, fresh vegetables and sun-dried tomatoes

Beet and goat cheese saladSunflower seeds, green onions, maple and sherry vinaigrette

Rice vermicelli saladFresh vegetables with coriander, fresh mint, honey and ginger

La Gabrielle fingerling potato saladBacon and French pickles

Tomato, peach and bocconcini salad Basil pesto and caramelized balsamic vinegar

Greek Salad Feta cheese

Couscous saladFresh mint, dried cranberries and lemon

Caesar salad Served with its garnishes

Spring saladBalsamic vinaigrette

Arugula lettuce Maple vinaigrette

O U R S A L A D S

T H E S A N D W I C H E S

V e g e t a r i a n d i s h e s

Crunchy cream puffs



Lemon meringue tart


S W E E T B I T E S


Cheese platter Brie, cheddar and Oka, fruits, nuts, croutons and garnishes

Platter of Charlevoix cheeses Le Migneron, L’Hercule and Le Fleurmier, fruits, nuts, croutons, wild blueberry jam and garnishes

Charcuterie platter House duck rillette, Charlevoix chorizo, Charlot 1608 sausage, prosciutto and melon in port, red onion jam, pickles and croutons

House hummus Sesame, turmeric and lemon, served with cumin flavoured tortilla chips

Nordic smoked salmon platterHouse blinis, chive cheese spread, capers, nasturtiums and onion pickless

Fresh fruit platter

Garden veggies with tarragon dip

Antipasti plate Various olives, bruschetta, marinated vegetables, goat cheese spread, spicy artichoke hearts, prosciutto and toasted bread

Soup of your choice See the choices on page 11

V e g e t a r i a n d i s h e s

T H E E X T R A S

H O T B U F F E TOur regular hot buffet includes:

/ 1 choice of soup (with bread and butter)

/ 2 mixed salads

/ 2 hot dishes

/ Coffee, tea, and herbal tea included

/ 1 starch

/ 2 choices of vegetable sides

/ 3 sweet bites per person

O U R S O U P S

O U R S A L A D S

O U R S I D E S

B R E A D A N D B U T T E R

Parsnip and apple velouté


Carrot velouté with ginger and candied orange

Wild mushroom Cappuccino with notes of truffle

Curry-coconut vegetable soup

Cream of white turnip with maple

Roasted sweet pepper velouté

Choose 2 salads that inspire you from our cold salad buffet selection.

Note that the chef will select for you two vegetable

sides as well as a starch according to your choice of

main dishes in view of offering you the best possible

harmony of flavours.

Our hot buffet includes 1 ½ dinner rolls and two

portions of butter per guest.

O U R PA S TA

High-flying lasagnaMeat sauce, béchamel, shredded ham, spinach, mushrooms, parmesan, chorizo and mozzarella

Wilderness raviolis Stuffed with mushrooms, garnished with pulled duck, sautéed mushrooms, baby spinach and parmesan, then drizzled with a port sauce

Fisherman’s fusilliTri-colour fusilli, creamy Madras curry sauce, garnished with shrimp, scallops, clams, fish and mushrooms

O U R

S E L E C T I O N O F

H O T D I S H E S



T H E W H I T E M E AT S

General Tao Chicken Sesame, coriander and pineapple

Roasted chicken supremeLabrador tea and sea buckthorn berry sauce

Sliced chicken coq-au-vin styleWine sauce, carrots, lardons, pearl onions and mushrooms

Seared Nagano pork medallionWild mushroom and maple sauce

O U R F I S H

Roasted salmon filetLobster and tarragon sauce, lobster meat, sun-dried tomatoes and green onions

Cod-fish loinCooked in white wine, creamy lemon and dill sauce

Turbot fillet Drizzled with clam and mushroom chowder, Cajun corn and chives

T H E R E D M E AT S

CAB beef stew With red beer and bacon, and onions caramelized in Xeres wine

Beef shoulder tenderSimply seared, with teriyaki sauce, roasted sweet peppers, pickled ginger and toasted sesame

Beef shank marinated in whisky and mapleSauce poivrade

O U R C A S S E R O L E S

Shepherd pie reinventedParmentier with shredded braised beef and caramelized onions, corn sautéed with Cajun spices, and mashed potatoes with L’Hercule de Charlevoix cheese

Quebec lamb stew Salted herbs from the Bas-du-Fleuve and root vegetables with Miel d’Émilie honey

Crunchy cream puffs



Lemon meringue tart


Toffee tart, milk chocolate mousse and pecans

Fresh fruit salad verrine with coconut milk, lime and fresh mint

S W E E T B I T E S



Simon Fortin, chef of Resto-Bar Le Commandant

and Traiteur Le Commandant

1688 ROUTE DE L’AÉROPORT, QUÉBEC, QUÉBEC G2G ......The cooky jar Fruit juice Cookies (1 ½...

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Transcript of 1688 ROUTE DE L’AÉROPORT, QUÉBEC, QUÉBEC G2G ......The cooky jar Fruit juice Cookies (1 ½...