wedding menu - hôtels villegia · coffee, tea, herbal tea $35 rate per person. 15% gratuities and...

Entrées Soup of the day

Young sprout salad, sundried cranberries, apple & nuts, raspberry

dressing Duck & pepper terrine, onion

& cranberry jam Mushroom mille-feuilles, garlic flower

creamy sauce Quebec elk pearls & Elizabeth Blue

cheese sauce Crab & red lobster Tortellis, Italian &

chives sauce ($5 extra/pers.)

Brie “du Paysan” fondant from the cheese shop “Le Presbytère” ($2.50 extra/pers.)

Main course Maple & rosemary poultry supreme

on “Le Paysan” cheese Roasted cod steak, saffron butter sauce Duck stuffed poultry aiguillette,

cranberry & orange sauce Nagano pork fillet, orange & brandy sauce French shallot AAA flank steak ($3 extra/pers.)

Maple & cranberry confit rabbit leg ($8 extra/pers.)

Desserts Old style sugar pie Mille-feuilles

Chantilly cream, chocolate & almonds profiteroles Chocolate crispy strip

Chocolate & hazelnut mousse Pyramid ($4 extra/pers.)

Raspberry & chocolate baladin cake ($2 extra/pers.)

Chocolate praline cake ($8 extra/pers.)

Coffee, tea, herbal tea

$33

Rate per person. 15% gratuities and taxes extra.

Rate subject to change without prior notice (2017). The composition of your menu

Is the same for all.

Wedding menu (3-course dinner)


$35


Rate subject to change without prior notice (2017).

The composition of your menu Is the same for all.

Villegia Wedding menu (4-course dinner)

Entre-deux Soup of the day

Tomato velouté, basil & garlic croutons, olive oil & parmesan ($1.50 extra/pers.)

Entrées Young sprout salad, sundried

cranberries, apple & nuts, raspberry dressing

Duck & pepper terrine, onion & cranberry jam

Mushroom mille-feuilles, garlic flower creamy sauce

Quebec elk pearls & Elizabeth Blue cheese sauce

Crab & red lobster Tortellis, Italian & chives sauce ($5 extra/pers.)











Entrées Parmentier “au gratin” flavored with truffles Quarter of Romaine Lettuce, Caesar Style Garlic & Elisabeth blue cheese snails

in a salted small square Gaspesie Atkins Smoked salmon on croutons,

cheese cream, chives & red bell pepper caviar Superimposed elk, pheasant & trumpet

mushroom terrine, homemade jam & pretzel small bread

Brie cheese from the cheese shop “Le Presbytère”, garlic cream &

maple cranberry confit Salmon tartare, capers & green onions

mayonnaise, balsamic glazed, decorated with an orchid ($6.50 extra/pers.)

Fig duck & foie gras terrine, port onion confit ($4 extra/pers.)

Giant scallop served on orzo with shrimp cream & smoke paprika ($4 extra/pers.)


Pineapple granite & basil decorated with its snow Williams pear sorbet decorated with a Chinese small pear

($2.50 extra/pers.)

Parsnip veloute & its balsamic vinegar pearls ($1.50 extra/pers.)

Main course Grilled Nagano pork fillet, “Verger de l’Horizon”

apple sparkling wine sauce Black Angus beef medallion (6 oz.), Bearnaise sauce

(add 2 shrimps 16/20 for an extra of 5$/pers.)

Roasted & glazed salmon with Gardney honey & mustard Dijon flower

Milk-fed veal loin 7 oz., cranberry & maple sauce Pork stuffed chicken breast (7 oz.),

Dijon mustard sauce “Rougié” duck breast with peach in a reduction of red

wine & green pepper Grilled Nagano pork chop, BBQ & whisky sauce

Appalachian red deer steak, red wine & small berry sauce ($11 extra/pers.)

Elizabeth blue cheese veal medallion 6 oz. ($11 extra/pers.)

Rosemary glazed Black Angus beef filet mignon (5 oz.) ($21 extra/pers.) add 2 shrimps 16/20 & 1 giant scallop

($10 extra/pers.)

Desserts Crispy praline chocolate

Opera cake sprinkled with gold Passion fruit & mascarpone cake Vanilla biscuit small tart,

homemade sugar cream Williams pear cake

Vanilla crème brûlée (max. 200 people, $2 extra/pers.)

Giant macaroon chocolate sauce & vanilla ice cream (max. 200 people,

$6 extra/pers.)


$43














Soup Fresh vegetable soup of the day







Dijon mustard sauce “Rougié” duck breast with peach in a reduction of red

wine & green pepper Grilled Nagano pork chop, BBQ & whisky sauce




($10 extra/pers.)



homemade sugar cream Williams pear cake Vanilla crème brûlée

(max. 200 people, $2 extra/pers.)

Giant macaroon chocolate sauce & vanilla ice cream (max. 200 people, $6 extra/pers.)


$47





Entre-deux Pineapple granite & basil decorated with its snow

Williams pear sorbet decorated with a Chinese small pear ($2.50 extra/pers.)




$52


Rate subject to change without prior notice (2017). The composition of your menu



Cheese Cheese service










Entre-deux Pineapple granite & basil decorated with its snow

Williams pear sorbet decorated with a Chinese small pear ($2.50 extra/pers.)






Dijon mustard sauce “Rougié” duck breast with peach in a reduction of

red wine & green pepper Grilled Nagano pork chop, BBQ & whisky sauce



Rosemary glazed Black Angus beef filet mignon (5 oz.) ($21 extra/pers.) add 2 shrimps 16/20 & 1 giant

scallop ($10 extra/pers.)


Opera cake sprinkled with gold Passion fruit & mascarpone cake Vanilla biscuit small tart, h

omemade sugar cream Williams pear cake Vanilla crème brûlée

(max. 200 people, $2 extra/pers.)



$58

Rate per person / 15% gratuities and taxes extra. Rate subject to change without

prior notice (2017). The composition of your menu


Villegia Wedding package (4-course dinner)

3 canapés per person 1 glass of vodka & cranberry punch 1 glass of sparkling wine for the newlyweds toast 1/3 liter of house wine per person

Entrées Young sprout salad, sundried cranberries,

apple & nuts, raspberry dressing Duck & pepper terrine, onion

& cranberry jam Mushroom mille-feuilles, garlic flower

creamy sauce Quebec elk pearls & Elizabeth Blue cheese

sauce Crab & red lobster Tortellis, Italian &

chives sauce ($5 extra/pers.)







Soup Soup of the day

Tomato velouté, basil & garlic croutons, olive oil & parmesan ($1.50 extra/pers.)






$67

Rate per person / 15% gratuities and taxes extra. Rate subject to change without prior notice (2017).


Wedding package (4-course dinner)



Pineapple granite & basil decorated with its snow Williams pear sorbet decorated with a

Chinese small pear ($2.50 extra/pers.)







Entrées Parmentier “au gratin” flavored with

truffles Quarter of Romaine Lettuce, Caesar Style Garlic & Elisabeth blue cheese snails

in a salted small square Gaspesie Atkins Smoked salmon on

croutons, cheese cream, chives & red bell pepper caviar

Superimposed elk, pheasant & trumpet mushroom terrine, homemade jam

& pretzel small bread Brie cheese from the cheese shop “Le

Presbytère”, garlic cream & maple cranberry confit

Salmon tartare, capers & green onions mayonnaise, balsamic glazed, decorated

with an orchid ($6.50 extra/pers.)








Dijon mustard sauce “Rougié” duck breast with peach in a reduction

of red wine & green pepper Grilled Nagano pork chop, BBQ & whisky sauce




($10 extra/pers.)

Coffe, tea, herbal tea

$70








Entre-deux Pineapple granite & basil decorated with its snow Williams pear sorbet decorated with a Chinese

small pear ($2.50 extra/pers.) Desserts Crispy praline chocolate





$6 extra/pers.)


in a salted small square Gaspesie Atkins Smoked salmon on croutons, cheese

cream, chives & red bell pepper caviar Superimposed elk, pheasant & trumpet mushroom

terrine, homemade jam & pretzel small bread Brie cheese from the cheese shop “Le Presbytère”,

garlic cream & maple cranberry confit Salmon tartare, capers & green onions mayonnaise,

balsamic glazed, decorated with an orchid ($6.50 extra/pers.)








Dijon mustard sauce “Rougié” duck breast with peach in a reduction

of red wine & green pepper Grilled Nagano pork chop, BBQ & whisky sauce




($10 extra/pers.)


$75






Cheese Cheese service



Entre-deux Pineapple granite & basil decorated with its snow Williams pear sorbet decorated with a Chinese

small pear ($2.50 extra/pers.) Desserts Crispy praline chocolate





$6 extra/pers.)


in a salted small square Gaspesie Atkins Smoked salmon on croutons, cheese

cream, chives & red bell pepper caviar Superimposed elk, pheasant & trumpet mushroom

terrine, homemade jam & pretzel small bread

Brie cheese from the cheese shop “Le Presbytère”, garlic cream & maple cranberry confit

Salmon tartare, capers & green onions mayonnaise, balsamic glazed, decorated with an orchid ($6.50

extra/pers.)







Milk-fed veal loin 7 oz., cranberry & maple sauce Pork stuffed chicken breast (7 oz.), Dijon mustard sauce

“Rougié” duck breast with peach in a reduction of red wine & green pepper

Grilled Nagano pork chop, BBQ & whisky sauce Appalachian red deer steak, red wine

& small berry sauce ($11 extra/pers.)



($10 extra/pers.)

wedding menu - hôtels villegia · coffee, tea, herbal tea $35 rate per person. 15% gratuities and...

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