Le George V - Hôtel Château Laurier Québec - 2012-2013 by Guy Michaud

BREAKFASTS

Breakfasts

BUFFET BREAKFASTS

$1650 CONTINENTAL

$ 24 GRANDE ALLÉE

Minimum 10 guests

Minimum 30 guests

• Croissants, chocolate croissants, Danishes • Sliced fruit and yogurt • Assorted cheeses • Butter and homemade jam • Orange and cranberry juice • Coffee, tea, herbal tea

• Breakfast pastries • Sliced fruit and yogurt • Fine cheeses • Cretons • La Fourmi Bionique granola cereals with dried fruit • Toast, butter, and homemade jam • Orange juice • Coffee, tea, herbal tea HOT • Scrambled eggs • Fried potatoes • Bacon, sausage and Beauce maple ham

$ 17 HEALTH-SMART Minimum 10 guests • Yogurt martini with seasonal berries and granola • Assorted cheeses • Sliced fruit • Seasonal homemade breakfast bread (banana, pumpkin, cranberry) • Butter and homemade jam • Smoothie • Coffee, tea, herbal tea

Choice of one of the following: • Nest of Paillasson potatoes with poached egg, spinach and Mornay sauce • Scrambled eggs and smoked salmon tart, sour cream, red onions and fried capers • Fresh vegetables frittata au gratin • English muffin with fried eggs, St-Antoine de l’Île-aux-Grues cheese, pancetta, arugula and tomatoes Choice of one of the following: • Golden brioche with caramelized bananas flambéed in Sortilège • Maple butter crepes • Buttermilk pancakes, maple chunks, apple butter • Crepes with seasonal fruit, caramel sauce

Prices per person unless otherwise indicated. Prices subject to change without notice. Should the number of participants expected decrease or do not meet the minimum required, additional fees will apply. 11% gratuity, 5% administration fee, and applicable taxes not included.

Breakfasts

$ 25 SUGAR SHACK

$ 24 HEALTH-SMART LAURIER

Minimum 30 guests

• Sliced fruit, country bread • Butter, homemade jam and peanut butter • Cretons and assorted cheeses • Fruit ketchup, mustard and pickled beets • Scrambled eggs and vegetables • Maple syrup poached eggs on multigrain bread • Beauce smoked bacon, bone-in ham • Thinly sliced potatoes cooked in duck fat • Maple butter crepes • Baked beans • Assorted juices • Coffee, tea, herbal tea

• Yogurt verrine with seasonal berries and granola • Sliced fruit • La Fourmi Bionique granola cereals with dried fruit • Multigrain bagel and Vitalité bread • Home-smoked salmon • Light cream cheese • Québec cheeses selection • Seasonal homemade breakfast bread (banana, pumpkin, cranberry) • Butter and homemade jam • Smoothie • Coffee, tea, herbal tea HOT • Scrambled eggs • Homemade oatmeal • Vegetarian sausages • Roasted potatoes with flaked almonds

The time allotted for a buffet breakfast is 1.5 hour. A surcharge of $ 25 per hour, per server, will be added to your bill for the extra time allocated.

Choose one of the following: • Scrambled egg whites tart with herbs, tomatoes and light cheese • Buckwheat crepes, seasonal berries and maple syrup • Poached egg with seasonal vegetables served in a ramekin

Hot Buffet Only Eggs Benedict, eggs Florentine or bagel with scrambled eggs, smoked salmon, and cream cheese: $ 2 extra Chef on site to cook your eggs or omelet just the way you like them! $ 3 per person (minimum 20 guests)

Breakfasts

PLATED BREAKFASTS Choice of breakfasts, served at your table Minimum 10 guests

$ 19

TRADITIONAL Choose one of the following: • Eggs Benedict • Eggs Florentine • Scrambled eggs with fine herbs • Two baked eggs • Scrambled eggs verrine with mushrooms, tomatoes and cheese • Scrambled eggs and smoked salmon tart, sour cream, red onions and fried capers • English muffin with fried eggs, St-Antoine de l’Île-aux-Grues cheese, pancetta, arugula and tomatoes • Golden brioche with caramelized bananas and baked egg • Buckwheat pancake, scrambled eggs, sour cream, smoked salmon • Poached egg with maple syrup, crepe with maple butter and ham on the bone • Bacon, venison sausage • Fried potatoes • Basket of toasts • Butter and homemade jam • Orange juice • Fresh fruit martini • Coffee, tea, herbal tea or milk

$ 16 CONTINENTAL • Croissant (1) and Danish (1), mini muffin (1) • Fresh fruit martini • Québec cheeses • Assorted yogurt • Butter and homemade jam • Orange juice • Coffee, tea, herbal tea or milk

Breakfasts

$ 20 QUÉBEC PLATTER • Smoked bacon and Mamirolle cheese omelet • Potatoes and baked beans, sliced ham rump • Maple butter crepes with seasonal fruit • Toasted country-style bread, cretons and jam • Old-fashioned apple juice • Coffee, tea, herbal tea or milk

$ 19 Healthy, gluten

and lactose free • Fresh fruit martini • Two soft boiled eggs • Verrine of lactose free soy-based yogurt with fruit • Homemade baked beans • Grilled gluten and lactose free bread • Orange juice • Cofee, tea, herbal tea or lactose-free milk

$ 20 Breakfast martini Choose one of the following: • Scrambled egg martini with garden vegetables, pancetta, and Mornay sauce • Poached egg with rösti, ham, spinach, hollandaise sauce • Seasonal berry smoothie • Multigrain toast • Fresh fruit cup • Orange juice • Coffee, tea, herbal tea or milk

COFFEE BREAKS Prix indiqués par personne sauf indication contraire. Prix sujets à changement sans préavis. Des frais de main d’œuvre de 80 $ seront ajoutés pour les groupes en bas du nombre minimum requis. Frais de service 11 %, frais d’administration 5 %, taxes en sus.

Coffee Breaks

collations

Ă&#x20AC; LA CARTE ITEMS

Price per person

Unit price

A / Coffee, tea, herbal tea, pitcher of fruit juice

5 75 7 00

B / Coffee, tea, herbal tea, soft drinks and bottled water C / Coffee, tea, herbal tea and pitcher of fruit juice, muffin (1)

8 00

D / Coffee, tea, herbal tea and pitcher of fruit juice, assorted homemade pastries

8 50

E / Coffee, tea, herbal tea and warm homemade cookies (2) Choice of : pitcher of fruit juice or soft drinks

8 00

F / Coffee, tea, herbal tea, pitcher of fruit juice and sliced fruit platter

9 25

G / Coffee, tea, herbal tea, pitcher 8 50 of fruit juice, sparkling water Choice of : Seasonal fruit bread (banana, cranberry, zucchini, pumpkin) or scone H / Coffee, tea, herbal tea and our famour seasonal cupcakes

9 00

I / Hot chocolate, coffee, fruit skewers and dark chocolate sauce

9 25

Coffee, tea, herbal tea

3 75

Soft drink

3 75

Mineral or sparkling water

330 ml 750 ml

Fruit juice (300 ml) Pitcher of fruit juice (1,7 l / 10 glasses)

3 75 7 00 4 00 20 00

Fruit smoothie

6 00

Yogurt (125 g)

3 00

Yogurt martini with La Fourmi Bionique granola and fruit

4 75

French pastries, muffins

3 75

Homemade energy bar (Chocolate and almonds, Pistachio and coconut, Dried fruit and chocolate)

4 00

Chips or pretzels (360 g)

12 00

Peanuts (400 g)

15 00

Mixed nuts (300 g)

18 00

Homemade cookies (12)

19 00

Homemade biscottis (12)

24 00

Dessert bites (12)

35 00

Homemade cupcakes (12)

52 00

Ă&#x20AC; LA CARTE ITEMS Price per person Nachos and salsa

4 00

Sliced fruit platter

5 00

Cheddar cheese (50 g)

5 25

Cheddar cheese and fruit skewer (40 g)

6 50

Coffee Breaks

THEME COFFEE BREAKS Minimum 20 guests

$ 9 75 Maple Time

$ 12 Blueberry Break • Healthy Bleu d’ici blueberry and soy milk drink • Blueberry macaron • Blueberry fritter

• Maple taffy cone • Maple energy bars • Maple macaron • Coffee, tea, herbal tea

Power Break • Selection of energy smoothies • Assorted homemade energy bars (Chocolate and almonds, Pistachio and coconut, Dried fruit and chocolate)

$ 12 Apple Break • Apples dipped in chocolate • Candied apples • Green apple macaron • Sparkling apple cider

Health-Smart • Seasonal fruit smoothie • Nature granola bar • Mixed nuts and dried fruit • Coffee, tea, herbal tea

$ 14 Chocoholic • Hot chocolate • Dark chocolate crisps • Grilled nuts and white chocolate bark • Brownie lollipops

LUNCHES

Lunches

LUNCH BOXES OR COLD PLATTERS Minimum 10 guests

$ 21 Option 1

$ 21 Option 3

• Vegetable juice or soup of the day* • Fresh vegetables and dip • Homemade chips* • Seasonal salad • Multigrain bread, chicken salad, celery, green apples and homemade mayonnaise • Homemade fruit salad and madeleine • Coffee, tea, herbal tea

• Vegetable juice or soup of the day* • Fresh vegetables and dip • Homemade chips* • Apple and celery root salad • Ciabatta with olives, tuna salad, egg, red onions, lovage, mustard and homemade mayonnaise • Seasonal fruit crumble • Coffee, tea, herbal tea

$ 21 Option 2 • Vegetable juice or soup of the day* • Fresh vegetables and dip • Homemade chips* • Cajun legumes salad • Wrap with smoked turkey, avocado, roasted red peppers, mayonnaise, green onion and fresh cilantro • Coffee Salambo • Coffee, tea, herbal tea

$ 24 Option 4 • Vegetable juice or soup of the day* • Fresh vegetables and dip • Homemade chips* • Marinated mushrooms salad • Roast beef with Montreal spices on rye bread, pickles, St-Benoit cheese and horseradish mayonnaise • Chocolate caramel pie • Coffee, tea, herbal tea

Our sandwiches are served at room temperature with the cold platter; not applicable to lunch boxes. * Soups and homemade chips are not available for lunch boxes.

Lunches

$ 21 Option 5

$ 25 Option 7

• Vegetable juice or soup of the day* • Fresh vegetables and dip • Oriental-style vegetables salad • Croissant with ham, tomatoes, arugula, hard boiled eggs, Dijon and honey mayonnaise • Paris Brest • Coffee, tea, herbal tea

$ 22 Option 6

• Vegetable juice or soup of the day* • Fresh vegetables and dip • Homemade chips* • Couscous salad with tomato and mint • Rosemary focaccia, braised lamb, goat cheese and cranberry chutney • Caramelized walnuts in flaky pastry • Coffee, tea, herbal tea

$ 21 Option 8 Veggie

• Vegetable juice or soup of the day* • Fresh vegetables and dip • Homemade chips* • Italian-style pasta salad • Multigrain croissant, marinated pork strips, Meaux mustard, honey, curry, onions, bacon and provolone cheese • Homemade millefeuille • Coffee, tea, herbal tea

• Vegetable juice or soup of the day* • Fresh vegetables and dip • Homemade chips* • Deluxe vegetarian sandwich, five grain bread, tomatoes, cucumber, basil, curly lettuce, tomato pesto mayonnaise • Feta cheese • Vanilla cream puff • Coffee, tea, herbal tea

Our sandwiches are served at room temperature with the cold platter; not applicable to lunch boxes. * Soups and homemade chips are not available for lunch boxes.

Lunches

COLD BUFFETS Minimum 25 guests

$ 26 THE DELI

$ 32 HALF & HALF

Sandwiches are served at room temperature • Soup of the day with bread • Selection of two mixed salads • Mixed salad with herbs • Wrap with smoked turkey, avocado, grilled red peppers, mayonnaise, green onion and fresh cilantro • European-style pizza • Roast beef with Montreal spices on rye bread, pickles, St-Benoit cheese and horseradish mayonnaise • Pickled vegetables and condiments • Selection of three desserts • Fruit salad • Coffee, tea, herbal tea

• Soup of the day with bread • Selection of two mixed salads • Pickled vegetables and condiments Sandwich (1/2 per person) • Wrap with Matane shrimps, rice vermicelli, chopped lettuce and guacamole mayonnaise • Multigrain croissant, marinated pork strips, Meaux mustard, honey, curry, onions, bacon and provolone cheese Selection of 2 hot items (25 to 40 guests) Selection of 3 hot items (more than 40 guests) • Chicken émincé with curry and coconut milk • Raviolis with grilled mushrooms, topped with Chef’s bolognese sauce • Lasagna with chicken, bechamel, spinach, mushrooms, peppers, tomato sauce • Grilled chicken breast, home BBQ sauce • Salmon brochette, saffron rice, homemade salsa • Vegetarian lasagna with grilled vegetables, spinach and pizzaïola sauce • Veal blanquette, mushrooms and pearl onions • Tilapia fillet in jalapeño crust on ratatouille • Chili con carne and nachos • Spaghetti with meatballs and tomato sauce • Selection of three desserts • Fruit salad • Coffee, tea, herbal tea

Lunches

$ 29 LE LAURIER

$ 32 ORIENT EXPRESS

Sandwiches are served at room temperature • Soup of the day with bread • Fresh vegetables and dip • Selection of two mixed salads • Mixed salad with herbs and garnishes • Half-bagel with home-smoked salmon • Wrap with smoked turkey, avocado, grilled red peppers, mayonnaise, green onion and fresh cilantro • Croissant with ham, tomatoes, arugula, hard boiled eggs, Dijon and honey mayonnaise • Pickled vegetables and condiments • Selection of three desserts • Fruit salad • Coffee, tea, herbal tea

• Thai soup • Asian-style salmon tartare • Chinese-style takeout box with beef tataki in shiitake crust, oriental-style salad • Vegetarian sushis Selection of 2 hot items (25 to 40 guests) Selection of 3 hot items (more than 40 guests) • Imperial roll with shrimp and chicken on rice vermicelli • Oriental chicken stir-fry on steamed rice • Pork satay with peanuts on fried rice • Vegetables chow mein with tofu or beef • Fruit fritter with ice cream • Exotic fruit salad • Coffee, green tea

Lunches

HOT BUFFET À LA CARTE Lunch or Dinner • Includes starter, dessert, coffee, tea, herbal tea Minimum 60 guests

COLD • Fresh vegetables and dip • Tomato, olive, and caper tart • Two mixed salads • Mixed salad with croutons, bacon bits, parmesan cheese, and house vinaigrette • Assorted olives and pickled vegetables

EXTRAS

Price per person • Platter of fine charcuterie and terrines, confit and chutney • Chinese-style takeout box with rice vermicelli, vegetables and tofu spring roll, hoisin sauce • Asian-style shrimp pyramid, wasabi and sake emulsion • Home-smoked salmon platter, fresh salmon marinated with salted fine herbs and Marquise de L’Orpailleur, tart lemony sauce

SOUP • Chef’s inspiration • Assorted bread and butter

The time allotted for a buffet lunch is 1.5 hour. A surcharge of $25 per hour, per server, will be added to your bill for the extra time allocated.

Lunches

HOT • Vegetarian couscous • Perigord gnocchi with duck confit and truffle oil • Spinach and four cheese Agnoletti, rosé sauce with pepper and vodka • Seafood cassoulet, Pernod sauce • Ravioli stuffed with Atlantic lobster, lobster sauce with exotic fruit and Indian spices • Black cod thick-cut steak marinated in balsamic, black garlic crust, sauce vierge • Oriental-style stir-fried Angus beef served on Thai noodles • Mediterranean-style marinated chicken breast, tangy balsamic sauce vierge • Shrimp brochette marinated in Espelette pepper and mango • Guinea fowl casserole with apples and tarragon, Carminée du Terroir sauce and cashew crunch • Pork tenderloin in pepper and coffee crust, Mole Sauce • Roasted strip loin, five peppercorn beef jus • Veal cutlet, prosciutto, peppercorn Comtomme cheese on a bed of orzo, sage and brandy sauce • Veal medallion with Tomme de Grosse-Île cheese, wild mushroom pappardelle and a Sortilège sauce • Osso bucco of lamb marinated in Middle Eastern spices, braised with tomatoes and sea buckthorn • Fresh trout on a bed of cabbage and rhubarb, maple flavoured butter sauce • Herb-crusted salmon slice with a lime and white wine sauce • Cipaille with wild game marinated in fir and juniper berry jelly

Choice of 2 hot items

$ 37

Choice of 3 hot items

$ 41

Choice of 4 hot items

$ 45

$ 3 supplement if served after 16 pm

DESSERTS • Fresh fruit salad • Dessert table • Assorted fine Québec cheeses with baguettes and fruit Assorted soft drinks and bottled water

Extra $ 3 75 / unit

Interactive stations With Cook on site, 60 guests minimum ($ 5 per person). Ask your coordinator for availability. • Bruschette station with croutons, pesto, fresh tomatoes from Quebec, Mozzarina cheese, assorted vinegars, salt and pepper • Sushi station with vegetables, crab, tuna or fresh salmon • Oyster station with fresh lemon, shallot vinaigrette and spicy tomato water (in season) • Interactive ice cream station with nitrogen • Chocolate station with fruit and nuts

Garden vegetables and garnishes

Lunches

À LA CARTE LUNCH Includes starter, dessert, coffee, tea, herbal tea Minimum 25 guests

$ 25 Hearty Soups

STARTERS • Soup of the day • Garden salad, feta, black olives, tomatoes, homemade vinaigrette • Arugula salad, pancetta, shaved parmesan and citrus vinaigrette • Chicken liver mousse, kumquat confit and port jelly, Vertigo Gourmet Mediterranean microgreens • Seafood terrine, shellfish espuma, fennel and sweet pepper salad • Lentil, beans and endive salad, hummus, grilled pita, tomatoes and basil vinaigrette • Crepe roll with smoked salmon, cream cheese, lemon, coriander, microgreens, radish and artichoke salad

• Oriental chicken soup, George V style • Côte-Nord seafood chowder, Louisiana-style • Andalusian soup with tomatoes, bell peppers, beluga lentils, tofu, basmati rice, vegetables and seasonal fine herbs

PASTAS Meal Salad • Fine lettuce salad, duck leg confit, anise and orange vinaigrette

• Boston and romaine lettuces, four cheese fondue, green apples, walnuts and Carminée Du Terroir vinaigrette

• Gaspesian cod salad with Matane shrimps 28 and scallops, potatoes, peas, celery, mustard and capers vinaigrette • Rice vermicelli salad with carrots, 25 bell peppers, scallions and daïkon, grilled chicken breast marinated in lemongrass, ginger and cilantro

• Amorini pasta in four cheese rosé sauce, truffle tapenade, diced tomatoes and vegetables

• Farfalle with olive oil, mushrooms, caramelized pearl onions and grilled Doré-mi cheese, chicken with paprika, smoked paprika butter sauce

• Seafood lasagna, white sauce, spinach, zucchini, bell peppers and tomato sauce

• Penne with homemade sausage, spinach, goat cheese and tomato sauce

Lunches

Desserts

Main dishes *Sweet and savoury pork stew with basmati rice, pineapple, celery, carrots and onions

*Chicken breast with crushed fresh 30 tomatoes, Québec cheese, pasta with arugula pesto, vegetables and Hunter sauce *Crispy chicken with an orange-ginger 31 glaze served alongside Chinese cabbage, peppers and yet ca mein noodles *Salmon Wellington, homemade spiced guacamole, red bell peppers, sautéed vegetables and sour cream salsa

*Fleuron cheese and veal casserole with caramelized onions, cremini mushrooms, broccoli, and sweet potato purée

• Pistachio tart, citrus cream sauce • Blueberry crumble, vanilla Catalan cream • Dark chocolate and hazelnut praline • Reinvented strawberry shortcake • Homemade sugar tart • Frozen Philadelphia cheese dessert with exotic sorbet • Maple choux pastry, cranberry sauce • Ganache, banana bread and chocolate hazelnut cream • Fresh fruit salad, homemade madeleine

*Marinated steak with shallot, balsamic 33 and Dijon mustard, sautéed mushrooms, baby potatoes with bacon and green beans Beef braised in red wine, mashed 33 potatoes with horseradish, fresh vegetables Cajun-style veal Osso buco, mushroom fettuccine and vegetables

34 * Note

For lunches or dinners with a choice of two main courses, the menu will consist of a soup of the day, a choice of two main courses identified with an asterisk(*) and dessert. Menu selections must be made by 10 am the day of the event. The price of the meal will be the higher of the two selections.

Déjeuners & buffets • page 1

À LA CARTE DINNER Prix indiqués par personne sauf indication contraire. Prix sujets à changement sans préavis. Des frais de main d’œuvre de 80 $ seront ajoutés pour les groupes en bas du nombre minimum requis. Frais de service 11 %, frais d’administration 5 %, taxes en sus.

À la carte Dinner

DÎNER À LA CARTE Includes starter, soup or granita, dessert, coffee, tea, herbal tea Minimum 25 guests

Starters

Soups

• Martini of spinach, endives and apples, raspberry marinated quail • Mesclun salad, hazelnut baklava, Saint-Honoré cheese with caramelized pears, quince vinaigrette • Mesclun salad, brioche stuffed with goat cheese and maple chunks, wild blueberries confit, Labrador tea vinaigrette • Duck rillettes, acorn squash chutney, mashed peas, beet espuma • Smoked salmon carpaccio, asparagus dumpling with orange and anise oil • Grilled vegetables and Mozzarina cheese, served with a pesto and balsamic reduction

• Consommé of duck from Ferme Les Canardises, duck confit, lentils and fine herbs • Spruce-flavoured mushroom and leek soup • Watercress and potato soup, crispy pancetta • St. Germain soup with Beauce smoked ham • Québec seafood chowder with corn, peppers and sweet potatoes • Cream of vegetables soup with lemon cheese cream • Honey-flavoured Crécy soup with ginger and coriander sprouts • California lobster bisque cappuccino with star anise cream • Parsnip soup with maple and cumin

ExtraS

Granita

Price per item Salmon trilogy • Honey and vanilla salmon tataki • Salmon tartare with capers and chives • Home-smoked salmon with green oil and lemon Beef trilogy • Carpaccio in peppercorn crust, basil emulsion • Tartare, quail egg and parmesan crisp • Garlic flower and tomato confit

• Fresh tomato, lovage, Sarawak black peppercorn and Bombay Sapphire gin • Grapefruit and vanilla, Marquise de l’Orpailleur • Meyer lemon, mint and Limoncello • Cucumber, dill pollen, fleur de sel and tequila • Beet, sour cream and vodka • Quebec apple, apple cider, blackcurrant and apple brandy

Asian-style trilogy • Chinese-style takeout box • Vegetables and shrimp spring roll • Tuna sushi and crab cake

À la carte Dinner

Main dishes

Poultry

MEAT

Chicken breast marinated in roasted tandoori, flaked almonds and lentils basmati rice, aigrelette sauce

Pork tenderloin marinated in balsamic vinegar and black garlic, creamy polenta with fine herbs from our garden

Ferme Les Canardises duck with a Northern Quebec redcurrant glaze, baby potatoes cooked in duck fat, périgourdine sauce

Braised Angus AAA cross rib, jalapeño pepper and Veuve noire beer from Archibald micro-brewery, mashed potatoes with horseradish and lovage

Guinea fowl breast stuffed with arugula and chicken mousse, peppercorn raclette cheese, mushroom sauce

Veal Wellington, Paillasson potatoes, pancetta and Québec cheese, Marsala sauce

Rack of lamb and braised shank, mashed parsnips and potatoes, lamb jus

Grilled AAA beef rib steak, green peppercorn and brandy, potato straws

FISH & SEAFOOD Cedar plank Atlantic salmon with oyster mushroom crust, Magenta sauce

Atlantic halibut steak marinated in saffron, shrimp brochette with Espelette pepper, bell pepper and tomato salsa, risotto with fine herbs

Scallops and scampi (3) on a bed of udon noodles and stir-fry vegetables in a Chinese basket

AAA beef tenderloin (170 g) encased in 56 cheese, potato gratin with garlic flower and diced tomatoes, Sortilège liqueur demi-glace Pan-fried Québec venison medallion, Mountain Ash jelly demi-glace, lentils and smoked lardoons stew

À la carte Dinner

Desserts

$ 40

Vegetarian dishes • Grilled lasagna with bell peppers, mushrooms, sundried tomatoes and spinach, tomato and smoked paprika sauce • Grilled squash pannequet stuffed with mushrooms, wild rice, fleur d’ail tomatoes and grilled bell peppers sauce • Asparagus and butternut squash risotto with grilled hazelnuts and a vegetable port jus, Puy lentils and barley with fresh garden vegetables • Four cheese agnoletti, arugula and caramelized pearl onions, shaved parmesan • Ravioli duo with grilled mushrooms and butternut squash, rosé sauce

• The Mikado: Chocolate biscuit, wild raspberry cream • Chocolate almond pound cake, Coureur des Bois bavarian cream, licorice-flavoured poached pear Extra: $2 • Maple trilogy: mousse, ice cream cone, crème brûlée and maple tea fumes • Modern cappuccino and chocolate mille-feuille on a walnut cookie • Chocolate dome, nougat ice cream, champagne caramel • Baba à la Marquise de l’Orpailleur wine, light vanilla cream, seasonal berries • Mascarpone martini, poached apples, salted caramel cream • Trilogy inspired by the season: ice cream, crisp and espuma • Maple crème brûlée in a martini, flambéed at the table • Cocoa nib cannelloni, crème caramel ice cream, candied redcurrants, yellow bell pepper and melon coulis • Reinvented Engadiner Nusstorte, walnut caramel, apricots flambéed with Michel Jodoin cider liqueur, goat cheese ice cream and Candy Cap mushrooms

À la carte Dinner

EXTRAS Fine Québec cheeses platter (3 varieties, 15 g per guest)

9 75

Fine Québec cheeses platter with grapes, nuts and crackers (1 per table)

8 00

Choice of granita

5 00

Your company logo on a dessert (minimum 75 guests)

5 00

À LA CARTE Banquet Tempted by more than one main course from our fine selection? Our Executive Chef offers you the possibility of choosing up to three main courses! Simply make your selections and our attentive staff will take your guest selections for the main course at the end of the first course.

Price Scale Add $8 per person to the higher priced selection. Example: Atlantic salmon $ 41 + Pork tenderloin $ 42 (higher priced) + $ 8 = $ 50 per person. Heinrich Meesen, Chef

Catering SERVICES

Prix indiqués par personne sauf indication contraire. Prix sujets à changement sans préavis. Des frais de main d’œuvre de 80 $ seront ajoutés pour les groupes en bas du nombre minimum requis. Frais de service 11 %, frais d’administration 5 %, taxes en sus.

Catering Services

Hôtel Château Laurier Québec offers the same quality of service and food at the location of your choice. Le George V catering service is now available for weddings, receptions, cocktail parties, etc. We invite you to customize your menu with the help of one of our specialists, or choose from our selection of banquet menus.

We will be delighted to guide you throughout the entire planning process. No detail will be left to chance!

catering fees Include transportation, labour, cutlery, glassware and linens Dîner

Reception

25-99 guests

$ 18

$ 12

100-300 guests

$ 16

$ 10

More than 300 guests

$ 12

Catering is first and foremost an art with its own set of specialized skills. Since nothing brings people together more than sharing a good meal, offer your guests the George V banquet and catering service. Whether your event is personal or professional, and wherever the venue, our planners will exceed your expectations. Our team members will impress you with their talent and expertise, making your event simply unforgettable!

SUMMER Prix indiqués par personne sauf indication contraire. Prix sujets à changement sans préavis. Des frais de main d’œuvre de 80 $ seront ajoutés pour les groupes en bas du nombre minimum requis. Frais de service 11 %, frais d’administration 5 %, taxes en sus.

Menus saisonniers

Summer

Barbecue MenuS Includes cold starter, dessert, coffee, tea, herbal tea Minimum 50 guests

COLD starterS • Fresh vegetables and dip • Green salad with two house vinaigrettes, bacon bits, parmesan cheese, croutons, and grated cheese • Two-cabbage salad, Chef’s potato salad, Italian pasta salad • Pickled vegetables and condiments

$ 24 Gourmet Hamburgers

$ 29

Skewers

& Sausages Choice of two from the following items: Choice of two from the following items: • Charlevoix veal with sundried tomatoes and thyme • Angus beef with Montreal-style steak spices • Pork with Isle-aux-Grues cheddar cheese • Salmon with capers and green onions • Charlevoix lamb Choose one of the following items: • Italian sausage • Merguez • Oktoberfest • Jumbo hot dog • Sliced cheddar and Swiss cheeses

• Angus beef with sweet peppers and peppercorn sauce • Tiger shrimps with zucchini, eggplant, and sauce vierge • Lamb shish kebab with mushrooms and onions marinated in oregano, chive pepper and garlic • Tandoori-marinated chicken satay with aigrelette sauce • Ginger-marinated Atlantic salmon with creamy white wine and maple syrup sauce

Fine Québec cheeses Extra $ 4 (3 varieties, depending on the market)

Summer

$ 33 Grilled Fare Choice of two from the following items: • Angus beef flank steak with French shallot sauce • Salmon steak marinated in fresh herbs, white wine, and lemon • Apple and balsamic vinegar bone-in pork chop • Ribs with homemade barbecue sauce • Marinated grain-fed turkey with cranberry sauce • Rosemary lamb sirloin with fir jelly sauce

$ 52 Deluxe Grilled Fare

Choice of two from the following items: • Angus beef sirloin steak with meat glaze emulsion • Lobster tails or half-lobster with garlic butter • Cajun-style prawns with West Indian–style butter • Jumbo scallop with pink grapefruit and vanilla beurre blanc • Bone-in veal chop with Madagascar peppercorn sauce • French-cut rack of lamb with mustard and rosemary jus • Chilean sea bass filet marinated in fresh cilantro and lime juice Served with grilled marinated vegetables and a parisienne potato brochette

Desserts • Pastry Chef dessert table • Coffee, tea, herbal tea

Add $ 5 / person for service after 4 p.m.

Receptions

$ 34 Deluxe Canapés

$ 29 Regular Canapés

Served by the dozen, minimum 5 dozens

Cold

• Bison tataki in a pepper and oyster mushroom crust with garlic flower emulsion • Layered corn pancakes and blinis, cream cheese with spinach and lime, salmon gravlax with vodka and pink pepper • Rillettes and duck foie gras mousse on rye bread, apple and physalis compote, orange and fleur de sel macaron • Small mound of ratatouille with crushed feta in basil and olive oil • Smoked prosciutto, melon with Domaine Pinnacle ice cider

• Rye bread with parmesan cheese, spicy pepper butter, prosciutto, homemade tapenade • English cucumber with duo of salmon rillettes, wasabi emulsion • Chicken, maple and dried blueberries mousse • Capriny goat cheese and maple chunks in a hazelnut crust, balsamic vinegar reduction • Beef tartare, crispy potato straws

Hot • Rosemary-marinated scallop wrapped in Beauce smoked bacon • Hercule cheese imperial roll, cranberry chutney • Red curry tiger shrimp coated with coconut and panko, Thai sauce • Duck breast glazed with Ferme des Monts blackcurrants • Bundle of sweetbreads, tomatoes and Ciel de Charlevoix cheese

Hot • Chicken satay with plantains, prune supreme sauce • Dim sum–style shrimp with a sweet and savoury mango-lemongrass sauce • Québec cheeses fondue, vanilla-flavoured apple and pear compote • Lamb shish kebab, homemade tzatziki • Pulled pork with tomatoes and caramelized pearl onions

Let our Executive Chef select hot and cold canapés for you made from local Québec products! $ 27 / dozen Our assortment of hot and cold canapés are served buffet-style.

Receptions

$ 39 Signature Canapés Served by the dozen, minimum 5 dozens, served on stations Cold • Pyramid duo: tiger prawns marinated in smoked paprika, Pernod and poppy seeds shrimps • Pepper and lemon smoked scallops with Beauce smoked bacon • Ratatouille, Mozzarina and flaked almonds • Duck confit and pan-seared foie gras served with currant vinaigrette, arugula, croutons, and truffle oil • Tomato consommé, goat cheese and long pepper espuma served in a shooter • Crunchy garden vegetables with hummus and dried black olives • Salmon tartare with Finger Lime lemon and George V smoked salmon • Verrine of crab and Matane shrimps salad • Scallop seared on one side, passion fruit vinaigrette, summer salsa • Oriental-style vegetables, spring roll, fried noodles, homemade Ponzu sauce in a Chinese-style takeout box • Yet ca mein noodles, salmon or tuna roll in a Chinese-style takeout box • Soba noodles and black garlic and mirin– marinated beef tataki served in a Chinese-style takeout box • Seasonal vegetables mousse, Vertigo microgreens • House smoked salmon jerky and cucumber, yogurt sauce with dill • Beef tartare with poached quail egg, watercress emulsion • Assorted California sushis and fresh makis

Hot • Mini veal hamburger with wild mushrooms and fine herbs, Riopelle cheese • Mini emu hamburger, Paillot goat cheese, apples and Carminée Du Terroir • Montreal-spiced mini beef cheeseburger with St-Antoine cheese and house sauce • Mini gluten free veggie burger with grilled Doré-mi cheese, lentils and vegetables with hummus, dried tomato and fine herbs mayonnaise • Grilled cheese with Bergeron cheese, walnut bread, apple butter and Golden raisins • Welsh rarebit with Île-aux-Grues cheddar cheese, porchetta and multigrain bread • Fish and chips with potato straws, house tartar sauce • Pork Wellington, morels, Tomme de Kamouraska cheese, Québec milfoil tea sauce • Québec wild game cassolette, alder and spruce cream • Braised venison shank, mashed potatoes with roasted garlic, game stock • Lamb tenderloin brochette with prunes, Marquise de l’Orpailleur sauce • Risotto with roasted vegetables, walnut crumble, tomato sauce with fresh herbs • Mini quiche with seasonal vegetables, Québec cheese • Crab cake, edamame purée, shellfish oil • Marinated skewered scallops and shrimps with roe, coconut milk and ginger • Mini penne, cheese sauce and truffle oil • Brandade of salted cod with panko breadcrumbs, mashed potatoes with black garlic, jalapeño mayonnaise • Lobster Thermidor cassoulet • Beef tenderloin, fresh horseradish and cherry tomatoes

Receptions

EXTRAS

Desserts • House panna cotta served in a conik glass • Double chocolate mousse (maple liqueur and strawberry-raspberry wine), chocolate crisp • Lollipop of white chocolate and coconut rocher • Mini crème brûlée flavoured with Neige Noir ice cider from La Face Cachée de la Pomme • Cherry cupcake on amaretto and cranberry verrine • Pineapple and gooseberry crumble with yogurt • Catalan cream with seasonal fruit • Verrine of maple sap and Caillé cheese mousse • Four assorted house macarons • Walnut, pineapple and cream cheese success cake with carrot confetti • Shooter of Bleu d’Ici blueberries and Côte-Nord’s cloudberries • Chocolate layer cake with banana, strawberry jam and peanut butter

Coffee treats Unit price

Fresh vegetables and dip

3 75 / pers.

Mixed salads (3 choices)

3 75 / pers.

Cheddar cheese (80 g)

5 00 / pers.

Pulled pork with BBQ sauce, bread bar (minimum 30 people)

6 95 / pers.

Fine charcuterie and terrine plate 7 00 / pers. with baguettes and crackers (70 g/pers.) Smoked salmon or gravlax with condiments (50 g)

8 00 / pers.

Roast beef sliced in the room with bread bar and condiments (minimum 30 people)

8 95 / pers.

Assorted fine Québec cheeses 9 00 / pers. with baguettes and fruit (80 g/pers.) Sampling platter of fine Québec 12 00 / pers. cheeses with baguette and fruit (80 g) Basket of chips and pretzels (360 g)

12 00

Basket of peanuts (400 g)

15 00

Basket of mixed nuts (400 g)

18 00

Assorted sushis • Chocolate Muscadine with Crown Royal and crunchy hazelnuts • Candied fruit and chocolate mendiant • Salted butter caramel with almonds

PASTRY CHEF’S STATION George V milk bar: Assorted ice creams, sorbets, sundae toppings

Shrimp pyramid (20/25)

39 00 / doz.

39 00

SandwichEs (homemade chips included) • Assorted sandwiches (plain bread, no crust)

39 75 / doz.

• Swedish-style sandwiches

45 00 / doz.

• Chicken mini pitas

41 75 / doz.

• Ham and cheese croissants

41 75 / doz.

• Smoked salmon and cream cheese bagels

44 75 / doz.

• Kaiser bread with beef, Dijon mustard and onions

44 75 / doz.

Receptions

$ 45 DINNER RECEPTION Minimum 50 guests Cold

Hot

• Crunchy garden vegetables with hummus and dried black olives • Seafood pyramid, shrimps, scallops and smoked salmon with goat cheese • Ratatouille, Mozzarina and flaked almonds • Duck confit and pan-seared foie gras served with currant vinaigrette, arugula, croutons and truffle oil • Tomato consommé, goat cheese and long pepper espuma served in a shooter • Chinese-style takeout box with beef tataki marinated in black garlic, served on soba noodles • Assorted California sushis and fresh makis

• Mini veal hamburger with wild mushrooms and fine herbs, Riopelle cheese • Welsh rarebit with Île-aux-Grues cheddar cheese, porchetta and multigrain bread • Brandade of salted cod with panko breadcrumbs, mashed potatoes with black garlic, jalapeño mayonnaise • Pork Wellington, morels, Tomme de Kamouraska cheese, Québec milfoil tea sauce • Mini penne, cheese sauce and truffle oil • Lobster Thermidor cassoulet • Beef tenderloin, fresh horseradish and cherry tomatoes Desserts • House panna cotta served in a conik glass • Double chocolate mousse (maple liqueur and strawberry-raspberry wine), chocolate crisp • Mini crème brûlée flavoured with Neige Noir ice cider from La Face Cachée de la Pomme • Four assorted house macarons • Québec cheeses selection with nuts, grapes, crackers and croutons served on a slate

Receptions

Interactive Buffet Minimum 50 guests

$ 54 Option 1

$ 40 Option 2

Cold station with cook

Chinese-style takeout boxes Station

• Bruschette station with croutons, pesto, fresh tomatoes from Quebec, Mozzarina cheese, assorted vinegars, salt and pepper • Salmon and beef tartare made to order • Assorted salads, vegetables, green salad, toppings and condiments

• Oriental-style vegetables, fried chinese noodles, spring roll and home Ponzu sauce • Yet ca mein noodles with salmon roll • Beef tataki marinated in black garlic, served on soba noodles Hot Station

Hot martinis station with cook • Martini with rack of lamb served on roasted garlic potato purée with honey-glazed carrots, broccoli purée and lamb jus with fine herbs • Martini with shrimps and scallops brochette on seven grain rice, citrus sauce vierge • Martini with a foie gras pastry purse served on warm mushrooms, cloudberry demi-glace Cheeses Station • Québec cheeses selection with nuts, grapes, crackers, croutons and fruit

• Martini with chicken satay and plantains on oriental-style rice vermicelli and vegetables • Martini with tuna tataki marinated in lemongrass and ginger, home salsa • Martini with pork and beef shish kebab, peppers and cumin couscous, home tzatziki sauce Dessert Station • Double chocolate mousse (maple liqueur and strawberry-raspberry wine), chocolate crisp • Verrine of maple sap and Caillé cheese mousse, fresh Québec strawberries • Martini with fresh fruit salad

Desserts Station with pastry chef • Ice cream bar with sorbets and sundae toppings • Chocolate fondue with fresh fruit skewers

Receptions

$ 41 LE GEORGE V Minimum 30 guests Cold station

Dessert Station

• Assorted sandwiches Wrap with Matane shrimp / smoked salmon with cream cheese on rye bread / ciabatta with olives, prosciutto and melon with balsamic vinegar / crostini with pesto, tomatoes and Mozzarina • Assorted fine Québec cheeses, grapes, apples and nuts • Croutons and crackers • Two mixed salads • Caesar Salad

• Pastry Chef dessert table • Fresh fruit salad • Coffee, tea, herbal tea Station Extra • Roast beef sliced in the room • Bread bar and condiments

Canapés (6 per person) Cold • Yet ca mein noodles and salmon roll served in a Chinese-style takeout box • Scallop seared on one side, passion fruit vinaigrette, summer salsa • Beef tartare with poached quail egg, watercress emulsion • Seasonal vegetables mousse, Vertigo microgreens Hot • Mini beef cheeseburger with Montreal spice, St-Antoine cheese and house sauce • Grilled cheese with Bergeron cheese, walnut bread, apple butter and Golden raisins • Brandade of salted cod with panko breadcrumbs, mashed potatoes with black garlic, jalapeño mayonnaise • Mini penne, cheese sauce and truffle oil

Extra $ 7 / pers.

Seated reception dinnerS

Seated Reception Dinners

The Oriental First Course • Fried wonton and hamachi tartare served with black sesame and tobiko, fresh cilantro emulsion • Edamame salad with shiitake mushrooms, cashews and water chestnuts • Snow crab sushi with cucumber, tomatoes, tatsoi sprouts and wasabi mayonnaise, with a ginger and Kikkoman soy sauce infusion • Peking-style glazed fillet of duck on a bed of daikon and fennel • Chinese-style takeout box with beef tataki marinated in black garlic, served on soba noodles with enoki mushrooms and sweet peppers • General Tao chicken skewer served in a shot glass Second Course Pork tenderloin marinated with kombu dashi, served with sautéed Oriental-style vegetables and jasmine and jade rice

Grilled tuna and tiger shrimp marinated in lemongrass, served with yet ca mein and Oriental-style vegetables

Third Course • Imperial roll with spicy chocolate and ginger confit, served with an orange caramel sauce • Dessert sushi with coconut milk and star anise rice, mango, strawberries and banana chips • Lychee ice cream • Chocolate fondant cake and pine nut biscuit, baked in a banana leaf

Seated Reception Dinners

The Mediterranean

The Americas

First Course

• Prosciutto, bocconcino and tomato • Beef carpaccio, parmesan shavings and basil emulsion with capers • Mini Royan ravioli with Comté cheese, mustard sprouts and sweet pepper coulis • Greek salad with mushrooms, artichoke hearts, tomatoes and olives

• Chicken salad with plantains served in a verrine • Smoked salmon and snow crab pannequet • Root vegetable tian with Québec cheeses • Wild rice, cranberries, organic pork sausage, Cajun corn chutney and crispy canadian bacon

• Cold bouillabaisse with saffron jelly, fennel, seafood salad and toasted bread with rouille • Couscous with merguez and warm Moroccan vegetables

• Atlantic scallops seared on one side with a pomegranate and blood orange vinaigrette and julienne green apples • Plains bison tataki with watercress emulsion and marinated mushroom salad served in a Chinese-style takeout box

Second Course Grain-fed chicken breast marinated in avocado oil and lemon zest, served with a mushroom and pearl onion pappardelle in supreme sauce

Rack of lamb and lamb shank confit served with ratatouille, Israeli-style couscous

Third Course • Fried Doré-mi cheese with dried figs, balsamic syrup • Small madeleines with rosemary and Parmesan • Catalan cream with slivers of Turrón nougat and orange zest • Baklava with pistachios and Riopelle cheese • Lemon cream pie with vodka meringue • Chocolate macaron with fleur de sel caramel

Second Course Beef short ribs with Jack Daniel’s sauce and grilled pineapple, rosemary roasted potatoes Filet of trout roasted on a cedar plank with North American lobster foam, homemade salsa Third Course

• Grilled cheese on raisin bread, apples with Perron cheddar and home tomato ketchup • Mamirolle and Frère Jacques cheeses brochette • Mini maple cupcakes • Banana split verrine • Dulce de leche crème brûlée • Strawberry shortcake

Seated Reception Dinners

Québec Dinner Reception First Course

Second Course

• Île d’Orléans smoked sturgeon, buckwheat blinis, pink radishes salad • Savoura tomato consommé, arugula pesto espuma, Tomme de Kamouraska cheese • Layered Stanstead rabbit, Quebec wild mushrooms stew • Verrine of lentils simmered with Charlevoix dry sausage and white beans, Beauce bacon and summer savory

Duck breast from Les Canardises farm 68 glazed with Monna & filles black currant liqueur, potatoes from the Ferme des Monts, puree of preserved garlic and vegetables from the chef’s garden

• Red deer tataki marinated with juniper and spruce needles on an oyster mushroom salad in a Chinese-style takeout box • Matane shrimp cocktail with Côte-Nord scallops, house sauce

Québec veal medallion and half lobster 75 confit, sauce vierge and Marquise de l’Orpailleur sauce, gremolata pappardelle and fresh vegetables from the chef’s garden Third Course • Riopelle cheese baklava and Alfred le Fermier cheese raclette served on a slate • Lac-St-Jean blueberry pie • Lollipop of apple butter with truffle • Frozen maple calissons • Crème brûlée flavoured with Neige Noir ice cider from La Face Cachée de la Pomme

Bar Service

Bartender service is free of charge except for groups of 50 or less, or if the bar bill totals less than $ 300. In such cases a charge of $ 20 / hour, per bartender will apply (4-hour minimum). All drinks contain 3.5 cl (1.25 oz.) of alcohol except for apĂŠritifs, which contain 6 cl (2 oz.).

Bar Service

Cash Bar

Wine by the Glass

Prices include taxes

Upon availability

Soft drink, flat water or sparkling water

4 00

* Regular

Canadian beer 6 75 White Alexander Keith, Budweiser, Bud Light • Beringer California Collection, Pinot Griggio Imported beer Stella Artois, Stella Artois légère, Beck’s Non Alcoholic

7 75

Aperitif

7 50

Digestif

8 50

Alcohol

7 75

Regular red or white house wine*

8 50

• Georges Duboeuf, Chardonnay, Hob Nob, vin de pays d’Oc Red • Beringer California Collection, Cabernet-Sauvignon • Chapoutier Marius, Syrah/Grenache, vin de pays d’Oc • Lappacio Pasqua Salento, Primitivo

Premium red or white house wine** 10 00 ** Premium White • Stoneleigh Malborough, Sauvignon blanc • Penfolds Koonunga Hill, Chardonnay Open Bar • Mission Hill, Pinot blanc, Five Vineyard, Taxes and gratuities extra Okanagan Valley Soft drink, flat water or sparkling water

3 75

Alcohol

7 00

Non-alcoholic punch

4 25

Premium Alcohol

8 00

Sangria

7 25

Regular red or white house wine*

7 50

Champagne punch

7 25

Premium red or white house wine**

8 50

Rum punch

7 25

Red • Zinfatuation, Zinfandel Canadian beer 5 75 • Château St-Jean, Cabernet-Sauvignon Alexander Keith, Budweiser, Bud Light • Genesis Hogue, Syrah 75 Imported beer 6 Stella Artois, Stella Artois légère, Beck’s Non Alcoholic For your cocktail Aperitif 6 50 By the glass Digestif 7 50

Alcohol: Noilly Pratt, Martini & Rossi Vermouth, Vodka Polar Ice, Havana Club blanc, Beefeater Dry Gin, Wiser’s Canadian Whisky, Scotch Jameson, Gaston de Lagrange Cognac VS

Premium Alcohol: Noilly Pratt, Martini & Rossi Vermouth, Vodka Absolut, Havana Club Reserva rhum amber, Beefeater 24 Gin, Jack Daniel’s, Scotch Chivas Regal,Martell VSOP Médaillon Cognac

Bar Service

WINES

•

Delicate and light

•

Fruity and vibrant

•

Aromatic and mellow

•

Fruity and sweet

•

Fruity and medium-bodied

WHITE

• • • • • • • • • •

Beringer California Collection, Pinot Griggio

Vinho regional Peninsula de Setúbal Albis J.M. Fonseca

La Gascogne par Alain Brumont, vin de pays des Côtes de Gascogne

Pinot grigio Graffigna Centenario San Juan 2011

George Duboeuf, Fun, Vin de pays d’Oc

Domaine du Ridge Vent d’Ouest

Mission Hill Pinot blanc Five Vineyard

Fleur du Cap, Chardonnay, Afrique du Sud

Penfolds Koonunga Hill, Chardonnay

Albizzia Frescobaldi, Chardonnay, Toscana i.g.t.

• • • • •

Al Mansa, la Huella de Adenas*

Stoneleigh Malborough, Sauvignon blanc 40

Private Selection Mondavi Calilfornie, Chardonnay

Château St-Jean Sonoma, Chardonnay

Summation Vintner’s, 48 Reserve Kendall-Jackson

* Private Importation

ROSÉ

•

Santa Rita, Cabernet-Sauvignon rosé

Bar Service

WINES

•

Fruity and medium-bodied

•

Aromatic and supple

•

Aromatic and robust

RED

• • • • • • • • • • • • •

Beringer California Collection, 36 Cabernet-Sauvignon Malbec Graffigna Centenario San Juan 38

Fleur du Cap, Merlot, Afrique du Sud

Campo Ceni Barone Ricasoli Toscana i.g.t.

Trapiche, Malbec Fût de chêne

Comte André de Monpezat, Cahors

Rosemount Estate South Eastern Cabernet-Sauvignon/Merlot

Pater Frescobaldi Toscana i.g.t.

Torrus Madiran Alain Brumont

Les Piliers, Syrah, Costières de Nîmes

Penfold, Shiraz/Cabernet

Belleruche Côtes du Rhône, Chapoutier

Santa Cristina, Chianti Superiore

• • • • • • • • • • •

Mission Hill, Cabernet/Merlot 42 Five Vineyard Montecillo Crianza Rioja

Zinfatuation, Zinfandel*

EXP Liaison Californie, Merlot-Syrah-Zinfandel

Cabernet-Sauvignon Arboleda 45 Valle de Aconcagua Château Bouscassé, Madiran

Errazuriz, Cabernet-Sauvignon 47 Max Reserva Jacob’s Creek Reserve, Shiraz

Château St-Jean, Cabernet-Sauvignon

Santa Barbara Wine Company, 49 Pinot Noir

Tedeschi Amarone della Valpolicella 79 Classico * Private Importation

Bar Service

sparkling & champagne

DESSERT WINE

750 ml

375 ml

Beringer California Collection 38 White Zinfandel rosé

Domaine Pinnacle, ice cider

Inniskillin, Late Harvest

Sieur d’Arques Première bulle Blanquette de Limoux mousseux

Mumm Napa, Napa brut prestige

Mumm Cordon rouge brut champagne

140

Tattinger

140

PORT 750 ml Porto LBV, Graham’s

Porto Tawny 10 ans, Graham’s

1-866-822-9222 www.legeorge-v.com