congresses | events | meetings 2018 · dress kit 7,5’ x 10’ dvd player laptop projection screen...
TRANSCRIPT
CONGRESSES | EVENTS | MEETINGS
2018
WORD OF WELCOME . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
ECOLOGICAL COMMITMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
HOTEL AMENITIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
ACCOMMODATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
GINGER RESTAURANT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
FUNCTION ROOMS – CAPACITIES & LAYOUTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
AUDIOVISUAL EQUIPMENT RENTAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
MEETING PACKAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
COFFEE BREAKS & SNACKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
BREAKFASTS & BUFFETS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
LUNCHES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
LUNCH BUFFETS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
EVENING MEALS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
GOURMET COCKTAILS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
COCKTAIL GOURMETS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
CANAPÉS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
WINE LIST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
BAR MENU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
TABLE OF
CONTENTS
With its Victorian-contemporary architecture, Hotel Plaza Québec is undoubtedly one of the hidden treasures to discover in Quebec City’s new business and shopping district. Plaza Québec is a 4-star full-service hotel and highly coveted convention centre providing 21 function rooms, the largest ballroom in the city’s commercial district as well as free indoor and outdoor parking lots.
Hotel Plaza Québec is easily accessible since located at the south entrance of Quebec City via the bridges (Pierre-Laporte and Quebec), at the crossroads of the major highways and within close proximity to the shopping centres and the university campus (Université Laval).
Thanks to its facilities and dedicated team, Hotel Plaza Québec is an undeniable partner when it comes to planning and hosting events of all kinds.
One stay and you’ll be charmed!
WELCOME TO HOTEL
PLAZA QUÉBEC
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HOTEL PLAZA QUÉBEC IS GREEN
Out of respect for the environment, Hotel Plaza Québec has made a green shift.
In order to fulfill its social responsibility, Hotel Plaza Québec is now placing environmental concerns at the forefront of its activities. Therefore, the hotel is constantly taking actions that contribute to reduce its ecological footprint for the benefit of present and future generations.
OVER THE COURSE OF THE LAST FEW YEARS HOTEL PLAZA QUÉBEC HAS:
• Joined the Green Key Eco-Rating Programme of the Hotel Association of Canada (HAC) for which it has obtained 4 Green keys;
• Reached the second level of the waste management program ICI ON RECYCLE! ;
• Included a green component to the executive board’s agenda;
• Set the printers in duplex printing mode in order to limit paper consumption;
• Reduced the daily paper consumption by encouraging electronic files and by recycling scrap paper into notepads;
• Installed recycling bins in every rooms and function rooms;
• Installed water-efficient toilets in every room;
• Initiated the replacement of incandescent bulbs with energy-efficient bulbs;
• Set the room temperature at 18°C during summer and 21°C during winter, for energy saving reasons;
• Adopted an “on demand” policy for sheets cleaning during the stays;
• Replaced sugar sachets by cubes of sugar (upon request);
• Replaced milk and cream cups by pitchers (upon request);
• Replaced flip boards by white boards (upon request).
Respectfully, The management, staff and green committee
ECOLOGICAL
COMMITMENT
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CAFÉ DU PASSANT: ON-SITE COFFEE SHOP
Located in the lobby near the front desk, the hotel’s coffee shop offers fresh pastries every morning, sandwiches of the day, coffees as well as a great variety of healthy snacks and delicious desserts.
OPENING HOURS
Monday to Wednesday: 6am to 8pm Thursday and Friday: 6am to 9pm Saturday: 7am to 9pm Sunday: 7am to 8pm
Make the most out of your stay at Hotel Plaza Québec by lolling in the tropical garden, laying down by the pool or by chilling in the hot tub. The hotel’s peaceful environment perfectly combines style and comfort for your greatest enjoyment.
AMENITIES
• Banking machine;
• Bellhop and concierge service;
• Business centre;
• Centre de santé La Source (wellness centre $);
• Express dry cleaning on weekdays ($);
• Fitness room and sauna;
• Free indoor and outdoor parking lots;
• Game and movie rooms for kids;
• Ginger restaurant and bar;
• Indoor swimming pool and hot tub;
• Indoor tropical garden featuring palm trees and a waterfall;
• Left luggage;
• Locker room for sports equipment;
• Room service;
• Self-service computing station and printer ($);
• Self-service laundromat ($);
• Wired and wireless high-speed Internet access in every room, common area, meeting room as well as in the restaurant
and more.
HOTEL
AMENITIES
9
A castle-like experience awaits at Hotel Plaza Québec! You’ll be seduced by the sumptuous decor of the hotel’s rooms and suites, by their soft duvets as well as by the magnificent garden featuring a swimming pool and palm trees. Elegance and sophistication await at Hotel Plaza Québec!
THE 233 ROOMS AND SUITES FEATURE:
• Coffeemaker;
• Ergonomic workstation and chair;
• Refrigerator;
• Safety deposit box;
• Swivel chair;
• Queen size bed with memory foam mattress (few rooms feature king size beds);
• Queen size Murphy bed with memory foam mattress that converts into a 3-place sofa;
• Wired and wireless high-speed Internet access;
• Wooden floor;
• 32” flat-screen TV.
Guests staying in Privilege Rooms enjoy the coziness of a fireplace as well as the Good night service that includes a little sweet treat, an open bed at night, the newspaper in the morning and refreshments – orange juice, bottle of water and beer – in the room.
In order to meet your needs and the ones your event requires, Hotel Plaza Québec gives you the possibility to book a block of rooms.
These reservations can be made online at hotelsjaro.com/plaza-quebec/en by the mean of a group code.
ACCOMODATIONS
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TREAT YOURSELF
Ginger offers tasty breakfasts, delicious and affordable lunch menus as well as many mouth-watering “à la carte” dishes including grills, AAA beef, burgers, pastas and salads.
From its unique sushi bar to its great cellar, Ginger pleases every taste! Set in a trendy decor, Ginger is the perfect place for a business meeting or a romantic dinner. Come and enjoy a good meal in a vibrant yet laid-back atmosphere.
The restaurant features 300 sitting places, private lounges for groups, a bar section, a dance floor and a DJ box for great animated nightlife. Live shows are presented many times a week.
OPENING HOURS
Saturday to Monday: 6:30am to 3am Tuesday to Friday: 6am to 3am
KITCHEN’S CLOSING TIME
Sunday to Wednesday: 10pm Thursday to Saturday: 11pm
GINGER-RESTAURANT.COM/EN @RESTOGINGER
ROOM’S NAME U-SHAPED CONFERENCE THEATRE BANQUET CLASSROOM SIZES Ft2 CEILING
Plaza I 75 95 375+ 300 230 plan 4737 12’11’’
Plaza II 48 50 225 200 110 41’ x 58’ 2378 12’11’’
Plaza I & II 100 125 700+ 500 | 650+ 350 plan 7115 12’11’’
Beethoven 32 40 90 80 50 plan 1042 10’8’’
Chopin 32 40 100 72 48 24’ x 50’ 1200 10’4’’
Mozart 48 60 200 120 84 35’ x 54’ 1890 10’4’’
Chopin | Mozart 64 80 325 248 150 59’ x 54’ 3186 10’4’’
Carmen 32 40 110 72 64 34’ x 39’ 1224 10’6’’
Ravel 30 36 90 64 52 44’ x 26’ 1066 10’6’’
Carmen | Ravel -- -- -- 160 -- plan 2290 10’6’’
Vivaldi 16 20 40 40 24 19’ x 35’ 665 10’6’’
Wagner 20 30 50 48 32 20’ x 35’ 700 10’6’’
Vivaldi | Wagner 40 46 100 88 54 40’ x 35’ 1400 10’6’’
Carmen | RavelWagner | Vivaldi -- -- -- 248 -- plan 3600 10’6’’
Brahms 12 16 20 16 12 12’ x 25’ 300 8’11’’
Bach 20 24 40 24 24 plan 500 8’11’’
Schubert 12 16 20 16 12 12’ x 25’ 300 8’11’’
Scarlatti 12 16 20 16 12 12’ x 25’ 300 8’11’’
Debussy -- 12 20 16 -- 12’ x 20’ 240 8’11’’
Brahms | Bach | SchubertScarlatti | Debussy -- 40 180 80 48 plan 1660 8’11’’
Bizet -- 8 16 16 -- 11’ x 21’ 231 8’4’’
Haendel (colonne) 16 28 60 40 32 24’ x 31’ 744 8’4’’
Strauss 28 32 56 40 24 37’ x 18’ 666 8’4’’
Verdi (colonne) 16 28 60 40 32 25’ x 31’ 775 8’4’’
Tchaïkovski 12 16 40 24 24 18’ x 25’ 450 8’4’’
Haendel | VerdiTchaïkovski 34 38 200 100 80 plan 1912 8’4’’
LAYOUT STYLES
U-shaped Banquet Conference Theatre Classroom
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FUNCTION ROOMSCAPACITIES AND LAYOUTS
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HOTEL PLAZA QUÉBEC MEETS HIGH STANDARDS
Hotel Plaza Québec is the perfect location for your next corporate, social or community event. The hotel’s 21 function rooms and banquet hall – completely renovated in 2015 – can accommodate from 10 to 800 guests in various layouts.
Hotel Plaza Québec provides many on-site locations for hosting cocktail receptions and dinners including the ballroom mezzanine, the cozy space underneath the lobby’s big staircase and the tropical garden. Moreover, the hotel’s devoted team makes sure to fulfill your every need.
TURNKEY ROOM DECORATION
Harmonize your decor with the theme of your reception; a variety of centrepieces, tablecloths, chair covers and curtains (black or white) are available for rent.
CUSTOMIZED DECORATION Charged in extra (per unit)
Standing centrepieces
Lighted towers
Lectern with microphone and speakers
Curtains (black or white)
White sofa
15
ACCESSORIES
Laser pointer
Wireless mouse and laser pointer
Splitter (6 inputs)
AUDIOVISUAL
ACL fixed screen 55” (in selected rooms)
ACL flat screen 32”
ACL flat screen 40”
ACL flat screen 50”
Dress kit 6’ x 8’
Dress kit 7,5’ x 10’
DVD player
Laptop
Projection screen 6’ x 8’ (front / rear)
Projection screen 7.5’ x 10’ (front / rear)
Polycom conference phone
Speaker with tripod
Tripod screen with bottom drape 6’ x 6’
Tripod screen with bottom drape 8’ x 8’
VGA signal splitter
Video projector 2,500 lumens
Video projector 3,000 lumens short-range (3-6 feet)
Video projector 3,500 lumens
Video projector 5,000 lumens
MICROPHONES
Active DI Box
Standard microphone
Headset microphone (beige), TV quality
Swan-neck microphone
Wireless microphone (tie, headset, hand)
BEHRINGER MIXERS
4 inputs
6 inputs
8 inputs
AVAILABLE IN THE PLAZA I, PLAZA II AND BEETHOVEN ROOMS
Screen / projector combo
CURTAIN
14’ X 13’ with rod
TECHNICIAN (4 hours minimum)
Installation and technical support (per hour)
AUDIOVISUAL EQUIPMENT
RENTAL
Any questions? The hotel’s sales representatives are always happy to help. Let them guide you through the organization of your event: [email protected]
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THE SIMPLEST WAY TO SET UP A MEETING!
For the guests’ greatest convenience, Hotel Plaza Québec offers meeting packages. The hotel’s devoted team assists you throughout the organization of your event in order to meet every expectation.
Thanks to its 21 function rooms that can accommodate between 10 and 800 guests and to its strategic location at the south entrance of Quebec City, Hotel Plaza Québec is very much appreciated by business people and delegates.
The hotel restaurant and coffee shop, the comfortable rooms, the beautiful indoors wimming pool, hot tub and sauna, the wellness centre as well as the fitness room all guarantee a pleasant and convenient stay.
MEETING PACKAGE
• Meeting room all set up with the selected layout;
• Projecting screen and flip board or white board;
• Coffee break upon arrival (1 muffin or cinnamon bun per person), coffee and juice;
• Coffee break in the morning;
• 3-course lunch at the Ginger restaurant;
• Afternoon break: soft drinks and bottled water (1 beverage per person);
• One wireless Internet access;
• Free indoor and outdoor parking lots;
• Gratuities and administration fees included.
*Some coffee breaks may be modified with or without fees. Add $430/person and get a delicious Business plate delivered to the meeting room. A minimum of 10 people is required to book the Meeting Package. The showcased price is subject to change without notice.
CUSTOMIZED MEETING PACKAGE
Depending on your needs, book a meeting package over two days and add a night stay! Half-day meeting packages are also available (5 to 7 | Cocktail party | Evening banquet and more).
MEETINGPACKAGES
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THEMED COFFEE BREAKS (prices per person)
RELAXING BREAK : one cookie and one crispy fruit-almond bar | coffee
PASTRY BREAK : variety of muffins and pastries (1 unit per person) | coffee
SWEET BREAK : one cookie | fresh cut fruits | coffee
HEALTHY BREAK : fresh cut fruits | yogurt, granola and dried fruits | variety of pound cakes | coffee
VEGETARIAN BREAK : Crudités and dip | hummus, tzatziki and rusks | cheddar (1oz) | coffee
MORNING BREAK : mini bagels and mini baguettes (1 per person) cream cheese and jams | fresh cut fruits | coffee
VARIOUS SNACKS
Coffee, tea or infusion
Sparkling water 355ml
Natural spring water 500ml
Bottle of juice 300ml
Soft drink
Infused water pitcher (serves 10) citrus and fresh mint | pineapple, melon, mint and ginger
Juice pitcher (serves 10)
Fruit basket (12)
Crispy dried fruit and almond chewy bar
Variety of cookies (12)
Croissant, muffin, cinnamon bun, chocolate croissant, pound cake
Small bags of chips
Chip basket
Salted peanut pouch
Roasted and salted almond pouch
Chocolate fountain and fresh fruits (minimum of 12 people required)
COFFEE BREAKSAND SNACKS
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PLATTERS
Crudités and dip
Cold cuts
Terrines and pâtés
Cheddar cheeses (2oz) and rusks
Fresh cut fruits
Cheddar cheeses (2oz), rusks and fresh fruits
Fine cheeses (2oz) and rusks
Fine cheeses (2oz), rusks and fresh fruits
12-SERVING SNACKS
Corn chips, salsa and sour cream
Orzo and vegetable salad with ranch vinaigrette
Quinoa, red bean and arugula salad
Quinoa, chickpea and cranberry salad
Beet and feta salad
Greek salad
Broccoli, apple and cheddar salad
Salmon, potato, cucumber and green salad
Grilled vegetable and goat cheese vegetarian ciabatta sandwich
Smoked ham flatbread sandwich with lettuce, Swiss cheese, bell peppers and Dijon sauce
Variety of sandwiches (48 pieces): eggs, chicken and ham
Pulled pork baguette sandwich with BBQ sauce
Merguez baguette sandwich with sauerkraut and Dijon mustard
Smoked beef and Dijon mustard rye bread sandwich
Chicken salad wrap sandwich
Crispy chicken wrap sandwich
Pulled duck ciabatta sandwich with old cheddar, onion confit, bell peppers and leeks
Smoked salmon and Philadelphia cheese mini bagel
12-SERVING SWEET SNACKS
Two chocolate diamonds
Hazelnut macaroons
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BREAKFASTS
CONTINENTAL BREAKFAST – coffee break style
Orange juice | basket of mini pastries | butter and jams | fresh cut fruits | coffee or tea
HEALTHY BREAKFAST – coffee break style
Orange juice | croissant or muffin | butter and jams | pound cakes cheddar (1oz per person) | fresh cut fruits | coffee or tea
AMERICAN BREAKFAST PLATE – minimum of 25 people required (2 choices of meat)
Orange juice | scrambled eggs | bacon or ham or sausages | browned potatoes toasts, butter and jams | platter of fresh cut fruits to share | coffee or tea
PLAZA BREAKFAST PLATE – minimum of 25 people required
Orange juice | ham and cheddar omelette | bacon or sausages | baked beans | mini meat pies browned potatoes | toasts, butter and jams | platter of fresh cut fruits to share | coffee or tea
AMERICAN BREAKFAST BUFFET – minimum of 50 people required
Orange juice | scrambled eggs | maple French toasts | bacon, ham and sausages browned potatoes | toasts (white, wheat or raisin bread) | butter and jams | cretons cream cheese | variety of Danish pastries and mini croissants | fresh cut fruits sliced tomatoes | yogurt verrines with granola and dried fruits | coffee or tea
ExtrasCretons
Meat
Yogurt verrine with granola and dried fruits
Served between 6 am to 11 am
BREAKFASTSAND BUFFETS
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BEFORE YOUR EYES
Minimum of 50 people required
Maple smoked ham
Crêpes with fruits
Omelette to your liking: choice of mozzarella, ham, bell peppers, onions and mushrooms
Roast beef and rosemary demi-glace
DELUXE AMERICAN BREAKFAST BUFFET
Minimum of 50 people required
Orange juice | scrambled eggs | breakfast pizza topped with hollandaise sauce and cheddar ham butt end sliced before your eyes | mini meat pies | bacon | sausages | baked beans browned potatoes | toasts, butter and jams | cretons | cream cheese | variety of Danish pastries and mini croissants | maple French toasts | variety of cheddar cheeses | fresh cut fruits yogurt verrines with granola and dried fruits | coffee or tea
ExtrasEggs benedict
Cipate pie
BRUNCH
Minimum of 50 people required
Variety of juices | scrambled eggs | eggs benedict with fresh asparagus | bacon | sausages browned potatoes | baked beans | ham butt end sliced before your eyes | Lac St. Jean meat pies Asian-style chicken strips on a bed of rice vermicelli | mini bagels and cream cheese | toasts, butter and jams | pâtés and terrines | cretons | cold cuts | variety of cheddar cheeses | crudités and dip green salad and seasonings | mixed salads (2) | Crêpes with fresh fruits cooked before your eyes pound cakes | mini croissants and mini Danish pastries | pastries | yogurt verrines with granola and dried fruits | fresh cut fruits | coffee or tea
Extra Roast beef in cooking juice sliced before your eyes
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BUSINESS MENU
Minimum of 10 people required | one choice for all
SMOKED HAM FLATBREAD SANDWICH
Vegetable juice | flatbread stuffed with smoked ham, lettuce, Swiss cheese, bell peppers and Dijon sauce | broccoli, apple and cheddar salad | rillettes and confit crudités and dip | dessert of the Chef
CLUB-STYLE CHICKEN WRAP SANDWICH
Vegetable juice | tortilla stuffed with chicken salad | broccoli, apple and cheddar salad cold cuts and fine cheese | crudités and dip | dessert of the Chef
PULLED PORK BAGUETTE SANDWICH
Vegetable juice | baguette stuffed with pulled pork and BBQ sauce | beet and feta salad dill pickle | crudités and dip | dessert of the Chef
REUBEN’S SANDWICH Vegetable juice | rye bread stuffed with smoked beef and Dijon mustard | classic coleslaw dill pickle | crudités and dip | dessert of the Chef
MERGUEZ BAGUETTE SANDWICH
Vegetable juice | fine baguette stuffed with merguez, sauerkraut and Dijon mustard orzo and fine herbs salad | old cheddar | crudités and dip | dessert of the Chef
VEGETARIAN CIABATTA SANDWICH
Vegetable juice | ciabatta bread stuffed with grilled vegetables (bell peppers, onions and zucchinis) and goat cheese | quinoa, chickpea and cranberry salad | fine cheese | crudités and dip dessert of the Chef
DUCK CIABATTA SANDWICH
Vegetable juice | ciabatta bread stuffed with pulled duck, bell peppers, pan-fried leeks, onion confit and old cheddar | beet and feta salad | crudités and dip | dessert of the Chef
ExtraSoup of the day served in a tureen
Served between 11 am to 5 pm
LUNCHES
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BANQUET-STYLE LUNCH
Minimum of 50 people required
Garden mix and dip
APPETIZERS
Seasonal soup
Bocconcini-tomato carpaccio with fresh basil and balsamic vinegar reduction
Game and pheasant terrine, candied figs, croutons, orange vinaigrette and balsamic vinaigrette
Smoked salmon stack, blood orange and dill-flavoured sour cream
MAIN COURSES
Chicken breast topped with citrus sauce
Pork tenderloin stuffed with brie and cranberries, and topped with white wine sauce
Pork tenderloin topped with a demi-glace sauce
Duck leg confit with port sauce and blueberry compote
Seafood stew with creamy leek and white wine sauce
Salmon fillet with creamy dill sauce
Bone-in split chicken breast with a BBQ-bourbon sauce
Veal medallion (5oz) with cognac demi-glace sauce
DESSERTS
WILLIAM PEAR: pear, salted caramel and milk chocolate mousse served on a chocolate Genoise
RIO: strawberry mousse and white chocolate mousse served on a vanilla Genoise
ROYAL : truffle chocolate mousse served on an almond cookie with crunchy hazelnut praline
Cheesecake verrine with apple crumble and salted caramel on top
COFFEE, TEA OR INFUSION
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LIGHT BUFFETMinimum of 35 people required *A maximum of 1 hour and a half of service time is allotted for the Light Buffet
Vegetable juice Seasonal soup
APPETIZERS
Salad bar and its assortments of vegetables, condiments and marinades
Mixed salad duo of the day
Platter of cheddar cheeses, roasted nuts and dried fruits
Platter of cold cuts
ONE CHOICE OF PLATTER - extra for a second choice
Fine baguette sandwiches stuffed with merguez, sauerkraut and Dijon mustard
Vegetarian ciabatta sandwiches stuffed with grilled vegetables and goat cheese
Flatbread sandwiches stuffed with smoked ham, lettuce, Swiss cheese, bell peppers and Dijon sauce
Chicken salad wrap sandwiches
DESSERT
Platter of sweet mouthfuls to share (1 per person)
COFFEE, TEA OR INFUSION
ExtrasChef’s choice maki (2 pieces per person) with garnishes
Platter of fine cheeses (1oz per person)
Platter of smoked salmon and gravlax
Served between 11 am to 5 pmLUNCH BUFFETS
25
OP
TIO
N 2
OP
TIO
N 1
GOURMET BUFFET
Minimum of 50 people required *A maximum of 2 hours of service time is allotted for the Gourmet Buffet
Vegetable juice
Seasonal soup
COLD DISHES
Salad bar and its assortments of vegetables, condiments and marinades
Mixed salad duo of the day
Platter of cheddar cheeses, roasted nuts and dried fruits
Platter of cold cuts
HOT DISHES | 2 CHOICES - extra for a third choice
Chicken aiguillettes topped with citrus sauce
Poultry aiguillettes topped with creamy oyster mushroom sauce
Pork tenderloin stuffed with old cheddar and pears, topped with a demi-glace sauce
Grilled vegetable vegetarian pasta
Salmon fillet with dill and raspberry sauce
Carbonara penne pasta*The dishes with proteins presented above are served with the Chef’s choice of starch and vegetables
DESSERT
Platter of sweet mouthfuls to share (1 per person)
COFFEE, TEA OR INFUSION
Minimum of 50 people required
Add a sandwich platter to the OPTION 1 menu:
Fine baguette sandwiches stuffed with merguez, sauerkraut and Dijon mustard
Vegetarian ciabatta sandwiches stuffed with grilled vegetables and goat cheese
Flatbread sandwiches stuffed with smoked ham, lettuce, Swiss cheese, bell peppers and Dijon sauce
Chicken salad wrap sandwiches*Option 2 is also available for groups of 30 to 49 people. The cold and hot dishes are selected by the Chef.
Extras (prices per person)Assortment of 2 desserts and fruit salad
Chef’s choice maki (2 pieces per person) with garnishes
Platter of fine cheeses (1oz per person)
Platter of smoked salmon and gravlax
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Minimum of 50 people required
APPETIZERS
Camembert, apple and leek puff pie and caramelized pecans
Verrine of duck and pulled duck mousse, orange marmalade and croutons
Verrine of salmon and smoked salmon mousse
Old cheddar stack, prosciutto and cantaloupe
Garden mix and dip
Beef carpaccio, Parmesan flakes and arugula
SEASONAL SOUP
MAIN COURSES
Pork tenderloin stuffed with Le Mamirolle cheese and portobello mushrooms, Dijon sauce
Bellechasse pork ossobuco and mushroom sauce
Turkey topped with tarragon sauce
Chicken supreme stuffed with old cheddar and spinach rolled up in prosciutto and topped with a port-fig sauce
Salmon fillet, candied oranges and citrus sauce
Bone-in split chicken breast and Dijon sauce
Melting beef cheek with red wine sauce
Duck legs (2) with spicy caramel sauce
Veal medallion and pan-fried oyster mushrooms with two-mustard sauce
AAA beef striploin with bordelaise sauce
AAA filet mignon (6oz) with Madagascar green peppercorn sauce
DESSERTS
Milk chocolate and salted caramel mousse baladin served on a chocolate Genoise
European-style Black Forest cake
New York-style salted caramel cheesecake
The trilogy: crème brûlée | chocolate mousse cake | cheesecake verrine with apple crumble and salted caramel on top
COFFEE, TEA OR INFUSION
EVENING MEALS
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CONCERTO BUFFETMinimum of 50 people required *A maximum of 2 hours and a half of service time is allotted for the Concerto Buffet
SEASONAL SOUP
COLD DISHES
Salad bar and its assortments of vegetables, condiments and marinades
Mixed salad duo of the day
Chef’s choice maki (2 pieces per person) with garnishes
Platter of cheddar cheeses, roasted nuts and dried fruits
Platter of cold cuts
HOT DISHES | 3 CHOICES - extra for a fourth choice
Seafood stew, scallop style
Turkey cutlets with a maple-port-cranberry sauce
Veal cutlets stuffed with chorizo and olives, Meaux mustard and white wine sauce
Pork tenderloin with apple sauce
Salmon fillet, candied oranges and citrus sauce
Penne pasta with roasted-garlic rosé sauce and pancetta
Marinated chicken, Asian-style vegetable sauté in sesame, soy and ginger sauce
Cheese tortellini with grilled vegetables, olive oil and fine herbs *The dishes with proteins presented above are served with the Chef’s choice of starch and vegetables
VARIETY OF 3 DESSERTS AND FRUIT SALAD
COFFEE, TEA OR INFUSION
EVENING BUFFETS
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MAESTRO BUFFETMinimum of 50 people required *A maximum of 2 hours and a half of service time is allotted for the Maestro Buffet
SEASONAL SOUP
COLD DISHES
Salad bar and its assortments of vegetables, condiments and marinades
Mixed salad duo of the day
Chef’s choice maki (2 pieces per person) with garnishes
Platter of cheddar cheeses, roasted nuts and dried fruits
Platter of smoked salmon and garnishes
Platter of cold cuts
HOT DISHES | 3 CHOICES Extra for a fourth choice
Shrimp skewers with garlic butter
Turkey cutlets with a maple-port-cranberry sauce
Veal cutlets stuffed with chorizo and olives, Meaux mustard and white wine sauce
Pork cheek confit with cognac-pepper sauce
Duck and sweet potato parmentier
Penne pasta with roasted-garlic rosé sauce and pancetta
AAA roast beef in cooking juice
Cheese tortellini with grilled vegetables, olive oil and fine herbs*The dishes with proteins presented above are served with the Chef’s choice of starch and vegetables
VARIETY OF 3 DESSERTS AND FRUIT SALAD
COFFEE, TEA OR INFUSION
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GASTRONOMIC BUFFETMinimum of 50 people required *A maximum of 2 hours and a half of service time is allotted for the Gastronomic Buffet
SEASONAL SOUP AND VARIETY OF FRENCH BREADS
Cauliflower cream soup
Parsnip and carrot creamy soup with pear and curry
COLD DISHES
Salad bar and its assortments of vegetables, condiments and marinades
Asian boxes (1 per person): spicy tuna tataki on a vermicelli and marinated vegetables salad
Mixed salad duo of the day
Salmon gravlax and garnishes
Chef’s choice maki (2 pieces per person) with garnishes
Platter of fine cheeses, roasted nuts and dried fruits
Platter of terrines and garnishes
Platter of cold cuts
HOT DISHES | 4 CHOICES - extra for a fifth choice
Shrimp skewers with garlic butter
Turkey cutlets with a maple-port-cranberry sauce
Veal cutlets stuffed with chorizo and olives, Meaux mustard and white wine sauce
Pork cheek confit with cognac-pepper sauce
Duck and sweet potato parmentier
Penne pasta with roasted-garlic rosé sauce and pancetta
Unilateral pan-seared scallops with apple and white wine sauce
AAA roast beef in cooking juice
Cheese tortellini with grilled vegetables, olive oil and fine herbs *The dishes with proteins presented above are served with the Chef’s choice of starch and vegetables
VARIETY OF 3 DESSERTS AND FRUIT SALAD
COFFEE, TEA OR INFUSION
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OPTION 1Minimum of 50 people required
• 1 beverage (beer, house wine, sparkling water or soft drink)
• 8 classic canapés (hot and cold)
• Mignardises (2 per person)
OPTION 2Minimum of 50 people required
• 2 beverages (beer, house wine, sparkling water or soft drink)
• 8 deluxe canapés (hot and cold)
• Chef’s choice dessert in mini verrines
ExtraCocktail dinner stations (minimum of 50 people required per station)
ADD STATIONS TO YOUR GOURMET COCKTAIL
SUSHI (3 units per person)
Variety of maki and hosomaki wasabi, ginger and soy sauce
THE ASIAN (1 box per person)
Asian box filled with a vermicelli and marinated vegetables salad
A choice of protein: pork, chicken or shrimp
TARTARES (3 units per person) Station with cook
Beef tartare by the spoonful Salmon tartare by the spoonful Truffled beef tataki Tuna tataki with dill emulsion
THE ARTISAN (2oz per person)
Variety of fine cheeses and terrines served with croutons, bread and fresh fruits
GRILLED CHEESE (2 units per person) Station with cook
Sandwich to your liking: old cheddar or Swiss cheese | ham
DESSERTS
Chocolate fountain and garnishes Variety of desserts and mignardises
GOURMET COCKTAILS
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MAKIMinimum of 4 dozens
Chef’s choice
CLASSIC CANAPÉS Minimum of 4 dozens per variety
HOT
Wellington beef
Tempura shrimps with mango chutney
Mini crab cakes
Paillot goat cheese spread on croutons
Double-cheese quiche bundles
Cocktail sausages rolled-up in bacon
COLD
Salmon mousse
Smoked salmon crostini with pear spread
Nordic shrimp salad by the spoonful
Mini bocconcini, red bell pepper and basil skewers
Vegetable tartare
Duck mousse with orange marmalade in verrines
DELUXE CANAPÉSMinimum of 4 dozens per variety
HOT
Maple-flavoured brie cheese on a bed of mixed nuts
Duck puff pastry
Lamb and brie cheese mini burgers
Mini lobster crispy rolls
Lamb and old cheddar crispy rolls
COLD
Cherry tomatoes stuffed with goat cheese
Skewers of cold cuts and fine cheese
Beef tartare
Tuna tartare
Beef tataki, Parmesan and arugula
ROYAL CANAPÉS Minimum of 4 dozens per variety
Salmon and caviar gravlax candies
Rack of lamb with mint mayonnaise
Unilateral pan-seared sea scallops and strawberries
Smoked salmon rolls
CANAPÉS
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ROSÉ
LE PIVE GRIS | Grenache, Merlot, Cabernet Franc | France
HOUSE WINE - WHITE
DONINI | Trebbiano, Chardonnay | Italy Glass
Bottle (1 liter)
HOUSE WINE - RED
DONINI | Merlot | Italy Glass
Bottle (1 liter)
SPARKLING WINES
HUNGARIA GRANDE CUVÉE BRUT | Hungary
SIEUR D’ARQUES PREMIÈRE BULLE Blanquette de Limoux | France
CHAMPAGNE
TAITTINGER RÉSERVE BRUT Chardonnay, Pinot Noir, Pinot Meunier | France
PACKAGES
BAR TICKET #1 Depending on the number
of confirmed guests
BAR TICKET #2 Depending on the number
of confirmed guests
Canadian beer | glass of house wine soft drink | sparkling water natural spring water
Canadian beer | glass of house wine aperitif (gin, scotch, rum or vodka) digestives (mint liquor or Tia Maria) | soft drink sparkling water | natural spring water
Extra Glass of Trapiche wine
WINE LIST
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WHITE
TRAPICHE | Chardonnay | Argentina
LES 3 GRAPPES BLANCHES | Terret, Chardonnay, Sauvignon Blanc | France
GABBIANO PROMESSA | Pinot Gris | Italy
BRUMONT | Gros Manseng, Sauvignon Blanc | France
CARMEN RESERVA | Fumé Blanc | Chile
LA CHEVALIÈRE | Chardonnay | France
RIEFLÉ BONHEUR CONVIVIAL | Riesling | France
RED
CASTILLO DE MONSERAN | Grenache | Spain
TRAPICHE | Malbec | Argentina
LES 3 GRAPPES ROUGES | Syrah, Grenache, Merlot | France
BERINGER | Cabernet Sauvignon | United States
CARMEN RESERVA | Carmenère | Chile
LA CHEVALIÈRE | Pinot Noir | France
FOLONARI | Valpolicella | Italy
GABBIANO | Chianti | Italy
PEPPERWOOD GROVE | Merlot | United States
CHÂTEAU ST-ANTOINE | Merlot, Cabernet Franc | France
PENFOLDS KOONUNGA HILL | Shiraz, Cabernet | Australia
SABASTIANI | Cabernet Sauvignon, Merlot, Petit Verdot, Barbera | United States
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ALCOHOLS
Smirnoff Ice
Apricot Brandy
Amaretto
Carolan’s
Cinzano, white or red
Mint liquor, white or green
Gin
Pineau des Charentes
Rum
Scotch
St-Raphaël, golden or red
Tia Maria
Vodka
Cognac
Grand Marnier
BEERS
Molson Canadian
Molson Ex
Coors Light
ALCOHOL-FREE
Natural spring water 500ml
Sparkling water 355ml
Soft drink
Natural spring water 750ml
Sparkling water 750ml
CLASSICS
Apricot Brandy Sour
Gin Tonic & 7Up or soda
Rum & Coke
Tequila Sunrise
Vodka & orange or cranberry juice
Black Russian
Bloody Caesar
Sangria
Stinger
PUNCHES
Alcohol-free punch (10 glasses minimum)
Classic punch (10 glasses minimum)
Mimosa (10 glasses minimum)
Alcohol-free fruit punch (1 gallon)
Classic fruit punch (1 gallon)
One glass of sparkling wine and house wine
Two glasses of house wine
Two glasses of Trapiche wine
Two glasses of sparkling wine and house wine
SHOOTERS
Bourbon
Jägermeister
Sour Puss
Tequila
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BAR MENU
3031, BOUL. LAURIER QUÉBEC QC G1V 2M2
T. 418-658-5665 poste 4283F. 418-658-9528
HOTELSJARO.COM/PLAZA-QUEBEC/EN