Le George V - Hôtel Château Laurier Québec - 2012-2013

BREAKFASTS

$ 16 50

$ 17

$ 24

Breakfasts

GRANDE ALLÉE Minimum 30 guests

• 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

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

BUFFET BREAKFASTS

CONTINENTAL Minimum 10 guests

• Croissants, chocolate croissants, Danishes

• Sliced fruit and yogurt

• Assorted cheeses

• Butter and homemade jam

• Orange and cranberry juice


HEALTH-SMARTMinimum 10 guests

• Yogurt martini with seasonal berries

and granola

• Assorted cheeses

• Sliced fruit

• Seasonal homemade breakfast bread

(banana, pumpkin, cranberry)


• Smoothie


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

Breakfasts

!

$ 25 $ 24

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.

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)

SUGAR SHACKMinimum 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


HEALTH-SMART LAURIERMinimum 30 guests

• 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)


• Smoothie


HOT

• Scrambled eggs

• Homemade oatmeal

• Vegetarian sausages

• Roasted potatoes with flaked almonds

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


PLATED BREAKFASTSChoice of breakfasts, served at your table

Minimum 10 guests

Breakfasts

$ 19

$ 16

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


• Orange juice

• Fresh fruit martini

• Coffee, tea, herbal tea or milk

CONTINENTAL

• Croissant (1) and Danish (1), mini muffin (1)


• Québec cheeses

• Assorted yogurt


• Orange juice



Breakfasts

$ 20

$ 20

$ 19QUÉBEC 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


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


HEALTHy, GLUTEN AND LACTOSE FREE


• 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


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


Coffee Breaks

COLLATIONSPrice per person

A / Coffee, tea, herbal tea, 5 75

pitcher of fruit juice

B / Coffee, tea, herbal tea, 7 00

soft drinks and bottled water

C / Coffee, tea, herbal tea and pitcher 8 00

of fruit juice, muffin (1)

D / Coffee, tea, herbal tea 8 50

and pitcher of fruit juice,

assorted homemade pastries

E / Coffee, tea, herbal tea and warm 8 00

homemade cookies (2)

Choice of : pitcher of fruit juice

or soft drinks

f / Coffee, tea, herbal tea, pitcher 9 25

of fruit juice and sliced fruit platter

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 9 00

famour seasonal cupcakes

I / Hot chocolate, coffee, fruit 9 25

skewers and dark chocolate sauce

À LA CARTE ITEMSPrice 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

À LA CARTE ITEMSUnit price

Coffee, tea, herbal tea 3 75

Soft drink 3 75

Mineral or sparkling water 330 ml 3 75

750 ml 7 00

Fruit juice (300 ml) 4 00

Pitcher of fruit juice (1,7 l / 10 glasses) 20 00

Fruit smoothie 6 00

Yogurt (125 g) 3 00

Yogurt martini with La Fourmi Bionique 4 75

granola and fruit

French pastries, muffins 3 75

Homemade energy bar 4 00

(Chocolate and almonds, Pistachio

and coconut, Dried fruit and chocolate)

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


Coffee Breaks

$ 9

$ 12

THEME COFFEE BREAKSMinimum 20 guests

$ 9 75 $ 12

$ 9

$ 14

MAPLE TIME

• Maple taffy cone

• Maple energy bars

• Maple macaron


POwER BREAK

• Selection of energy smoothies

• Assorted homemade energy bars

(Chocolate and almonds, Pistachio

and coconut, Dried fruit and chocolate)

APPLE BREAK

• Apples dipped in chocolate

• Candied apples

• Green apple macaron

• Sparkling apple cider

BLUEBERRy BREAK

• Healthy Bleu d’ici blueberry

and soy milk drink

• Blueberry macaron

• Blueberry fritter

HEALTH-SMART

• Seasonal fruit smoothie

• Nature granola bar

• Mixed nuts and dried fruit


CHOCOHOLIC

• Hot chocolate

• Dark chocolate crisps

• Grilled nuts and white chocolate bark

• Brownie lollipops


LUNCHES


$ 21

Lunches

$ 21

$ 21

$ 24

OPTION 1

• 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


OPTION 2



• Homemade chips*

• Cajun legumes salad

• Wrap with smoked turkey, avocado,

roasted red peppers, mayonnaise,

green onion and fresh cilantro

• Coffee Salambo


LUNCH BOXES OR COLD PLATTERS Minimum 10 guests

OPTION 3



• Homemade chips*

• Apple and celery root salad

• Ciabatta with olives, tuna salad, egg,

red onions, lovage, mustard and

homemade mayonnaise

• Seasonal fruit crumble


OPTION 4



• Homemade chips*

• Marinated mushrooms salad

• Roast beef with Montreal spices on rye bread,

pickles, St-Benoit cheese and horseradish

mayonnaise

• Chocolate caramel pie


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

$ 22 $ 21

$ 25OPTION 5



• Oriental-style vegetables salad

• Croissant with ham, tomatoes, arugula, hard

boiled eggs, Dijon and honey mayonnaise

• Paris Brest


OPTION 6



• Homemade chips*

• Italian-style pasta salad

• Multigrain croissant, marinated pork strips,

Meaux mustard, honey, curry, onions,

bacon and provolone cheese

• Homemade millefeuille


OPTION 7



• Homemade chips*

• Couscous salad with tomato and mint

• Rosemary focaccia, braised lamb, goat cheese

and cranberry chutney

• Caramelized walnuts in flaky pastry


OPTION 8 VEGGIE



• Homemade chips*

• Deluxe vegetarian sandwich, five grain bread,

tomatoes, cucumber, basil, curly lettuce,

tomato pesto mayonnaise

• Feta cheese

• Vanilla cream puff


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 $ 32THE DELISandwiches 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


HALF & HALF




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)


(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


• Fruit salad



$ 32$ 29 LE LAURIERSandwiches are served at room temperature




• 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



• Fruit salad


ORIENT EXPRESS

• Thai soup

• Asian-style salmon tartare

• Chinese-style takeout box with beef tataki

in shiitake crust, oriental-style salad

• Vegetarian sushis


(25 to 40 guests)


(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


$ 3

HOT BUFFET À LA CARTELunch or Dinner • Includes starter, dessert, coffee, tea, herbal tea

Minimum 60 guests

COLD


• Tomato, olive, and caper tart

• Two mixed salads

• Mixed salad with croutons, bacon bits,

parmesan cheese, and house vinaigrette

• Assorted olives and pickled vegetables

SOUP• Chef’s inspiration

• Assorted bread and butter

EXTRASPrice 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

! 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


Lunches

Choice of 2 hot items $ 37



$ 3 supplement if served after 16 pm

DESSERTS

• Fresh fruit salad

• Dessert table

• Assorted fine Québec cheeses with

baguettes and fruit

Assorted soft drinks Extra $ 3 75 / unit

and bottled water

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

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

Garden vegetables and garnishes


À LA CARTE LUNCHIncludes starter, dessert, coffee, tea, herbal tea

Minimum 25 guests

$ 25

Lunches

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

MEAL SALAD

• Fine lettuce salad, duck leg confit, 27

anise and orange vinaigrette

• Boston and romaine lettuces, 25

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

HEARTy SOUPS

• 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

• Amorini pasta in four cheese rosé 27

sauce, truffle tapenade, diced tomatoes

and vegetables

• Farfalle with olive oil, mushrooms, 27

caramelized pearl onions and grilled

Doré-mi cheese, chicken with paprika,

smoked paprika butter sauce

• Seafood lasagna, white sauce, spinach, 29

zucchini, bell peppers and tomato sauce

• Penne with homemade sausage, 27

spinach, goat cheese and tomato sauce


Lunches

DESSERTS

• 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

* 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.

MAIN DISHES

*Sweet and savoury pork stew 29

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 32

guacamole, red bell peppers, sautéed

vegetables and sour cream salsa

*Fleuron cheese and veal casserole with 33

caramelized onions, cremini mushrooms,

broccoli, and sweet potato purée

*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 34

fettuccine and vegetables


Déjeuners & buffets • page 1


À LA CARTE DINNER

À la carte Dinner

$ 3

STARTERS

• 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

EXTRASPrice 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

Asian-style trilogy

• Chinese-style takeout box

• Vegetables and shrimp spring roll

• Tuna sushi and crab cake

SOUPS

• 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

GRANITA

• 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

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

Minimum 25 guests


À la carte Dinner

POULTRy

Chicken breast marinated in roasted 40

tandoori, flaked almonds and lentils

basmati rice, aigrelette sauce

Ferme Les Canardises duck with 44

a Northern Quebec redcurrant glaze,

baby potatoes cooked in duck fat,

périgourdine sauce

Guinea fowl breast stuffed with arugula 42

and chicken mousse, peppercorn raclette

cheese, mushroom sauce

FISH & SEAFOOD

Cedar plank Atlantic salmon with oyster 41

mushroom crust, Magenta sauce

Atlantic halibut steak marinated 46

in saffron, shrimp brochette with Espelette

pepper, bell pepper and tomato salsa,

risotto with fine herbs

Scallops and scampi (3) on a bed 59

of udon noodles and stir-fry vegetables

in a Chinese basket

MAIN DISHES

MEAT

Pork tenderloin marinated in balsamic 42

vinegar and black garlic, creamy polenta

with fine herbs from our garden

Braised Angus AAA cross rib, jalapeño 44

pepper and Veuve noire beer from

Archibald micro-brewery, mashed potatoes

with horseradish and lovage

Veal Wellington, Paillasson potatoes, 49

pancetta and Québec cheese,

Marsala sauce

Rack of lamb and braised shank, 51

mashed parsnips and potatoes, lamb jus

Grilled AAA beef rib steak, green 53

peppercorn and brandy, potato straws

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, 60

Mountain Ash jelly demi-glace, lentils

and smoked lardoons stew


$ 40

À la carte Dinner

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

DESSERTS

• The Mikado: Chocolate biscuit, wild

raspberry cream

• Chocolate almond pound cake, Coureur

des Bois bavarian cream, licorice-flavoured

poached pear

• Maple trilogy: mousse, ice cream Extra: $2

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

Heinrich Meesen, Chef

EXTRAS

Fine Québec cheeses platter 9 75

(3 varieties, 15 g per guest)

Fine Québec cheeses platter 8 00

with grapes, nuts and crackers

(1 per table)

Choice of granita 5 00

Your company logo on a dessert 5 00

(minimum 75 guests)

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.



CATERING SERVICES

Catering Services

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 $ 8

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.

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!

wE wILL BE DELIGHTED TO GUIDE yOU THROUGHOUT THE ENTIRE PLANNING PROCESS.

NO DETAIL wILL BE LEFT TO CHANCE!


SUMMER


SUMMER

Menus saisonniers

$ 24 $ 29

COLD STARTERS


• Green salad with two house vinaigrettes,

bacon bits,

parmesan cheese, croutons, and grated cheese

• Two-cabbage salad, Chef’s potato salad,

Italian pasta salad


GOURMET HAMBURGERS & SAUSAGES 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

Fine Québec cheeses Extra $ 4

(3 varieties, depending on the market)

SKEwERS

Choice of two from the following items:• 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

BARBECUE MENUSIncludes cold starter, dessert, coffee, tea, herbal tea

Minimum 50 guests

Summer


$ 33 $ 52GRILLED 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

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


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

Summer


RECEPTIONS

Receptions

$ 34 $ 29DELUXE 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

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

REGULAR CANAPÉS Served by the dozen, minimum 5 dozens

COLD

• 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

• 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

$ 2

$ 3

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

• 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

EXTRAS

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, 6 95 / pers.

bread bar (minimum 30 people)

Fine charcuterie and terrine plate 7 00 / pers.

with baguettes and crackers (70 g/pers.)

Smoked salmon or gravlax 8 00 / pers.

with condiments (50 g)

Roast beef sliced in the room 8 95 / pers.

with bread bar and condiments

(minimum 30 people)

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 39 00 / doz.

Shrimp pyramid (20/25) 39 00

SANDwICHES (homemade chips included)

• Assorted sandwiches 39 75 / doz.

(plain bread, no crust)

• Swedish-style sandwiches 45 00 / doz.

• Chicken mini pitas 41 75 / doz.

• Ham and cheese croissants 41 75 / doz.

• Smoked salmon and cream 44 75 / doz.

cheese bagels

• Kaiser bread with beef, 44 75 / doz.

Dijon mustard and onions


$ 45 DINNER RECEPTIONMinimum 50 guests

COLD

• 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


marinated in black garlic, served on soba

noodles

• Assorted California sushis and fresh makis

HOT

• 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


• Lobster Thermidor cassoulet

• Beef tenderloin, fresh horseradish and cherry

tomatoes

DESSERTS

• House panna cotta served in a conik glass



• 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 BUFFETMinimum 50 guests

$ 54 $ 40OPTION 1

COLD STATION wITH COOk

• 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

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

DESSERTS STATION wITH pASTRy CHEf

• Ice cream bar with sorbets and sundae toppings

• Chocolate fondue with fresh fruit skewers

OPTION 2

CHINESE-STyLE TAkEOuT BOxES STATION

• 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

• 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



• Verrine of maple sap and Caillé cheese mousse,

fresh Québec strawberries

• Martini with fresh fruit salad


Receptions

SEATED RECEPTION DINNERS

$ 41 LE GEORGE VMinimum 30 guests

COLD 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

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


DESSERT STATION

• Pastry Chef dessert table

• Fresh fruit salad


STATION ExTRA Extra $ 7 / pers.

• Roast beef sliced in the room

• Bread bar and condiments


Receptions

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


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 55

dashi, served with sautéed Oriental-style

vegetables and jasmine and jade rice

Grilled tuna and tiger shrimp marinated 62

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



THE MEDITERRANEAN

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

• Cold bouillabaisse with saffron jelly, fennel,

seafood salad and toasted bread with rouille

• Couscous with merguez and warm Moroccan

vegetables

SECOND COuRSE

Grain-fed chicken breast marinated 59

in avocado oil and lemon zest, served with

a mushroom and pearl onion pappardelle

in supreme sauce

Rack of lamb and lamb shank confit 69

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

THE AMERICAS

fIRST COuRSE

• 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

• 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

Beef short ribs with Jack Daniel’s 59

sauce and grilled pineapple, rosemary

roasted potatoes

Filet of trout roasted on a cedar plank 59

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


QUÉBEC DINNER RECEPTION

fIRST 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

• 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

SECOND COuRSE

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

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 apéritifs,

which contain 6 cl (2 oz.).

Bar Service

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

CASH BAR Prices include taxes

Soft drink, flat water or sparkling water 4 00

Canadian beer 6 75

Alexander Keith, Budweiser, Bud Light

Imported beer 7 75

Stella Artois, Stella Artois légère,

Beck’s Non Alcoholic

Aperitif 7 50

Digestif 8 50

Alcohol 7 75

Regular red or white house wine* 8 50

Premium red or white house wine** 10 00

OPEN BARTaxes and gratuities extra

Soft drink, flat water or sparkling water 3 75

Canadian beer 5 75

Alexander Keith, Budweiser, Bud Light

Imported beer 6 75

Stella Artois, Stella Artois légère,

Beck’s Non Alcoholic

Aperitif 6 50

Digestif 7 50

Alcohol 7 00

Premium Alcohol 8 00

Regular red or white house wine* 7 50

Premium red or white house wine** 8 50

wINE By THE GLASSUpon availability

* REGULAR

wHITE

• Beringer California Collection, Pinot Griggio

• 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

wHITE

• Stoneleigh Malborough, Sauvignon blanc

• Penfolds Koonunga Hill, Chardonnay

• Mission Hill, Pinot blanc, Five Vineyard,

Okanagan Valley

RED

• Zinfatuation, Zinfandel

• Château St-Jean, Cabernet-Sauvignon

• Genesis Hogue, Syrah

FOR yOUR COCKTAIL

By the glass

Non-alcoholic punch 4 25

Sangria 7 25

Champagne punch 7 25

Rum punch 7 25

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

wHITE

• Beringer California Collection, 36

Pinot Griggio

• Vinho regional Peninsula 38

de Setúbal Albis J.M. Fonseca

• La Gascogne par Alain Brumont, 38

vin de pays des Côtes de Gascogne

• Pinot grigio Graffigna Centenario 38

San Juan 2011

• George Duboeuf, Fun, Vin de pays d’Oc 38

• Domaine du Ridge Vent d’Ouest 38

• Mission Hill Pinot blanc Five Vineyard 38

• Fleur du Cap, Chardonnay, 39

Afrique du Sud

• Penfolds Koonunga Hill, Chardonnay 39

• Albizzia Frescobaldi, Chardonnay, 39

Toscana i.g.t.

• Al Mansa, la Huella de Adenas* 39

• Stoneleigh Malborough, Sauvignon blanc 40

• Private Selection Mondavi Calilfornie, 44

Chardonnay

• Château St-Jean Sonoma, Chardonnay 46

• Summation Vintner’s, 48

Reserve Kendall-Jackson

* Private Importation

ROSÉ

• Santa Rita, Cabernet-Sauvignon rosé 38

wINES

• Delicate and light • Fruity and vibrant •Aromatic and mellow •Fruity and sweet •Fruity and medium-bodied


Bar Service

RED

• Beringer California Collection, 36

Cabernet-Sauvignon

• Malbec Graffigna Centenario San Juan 38

• Fleur du Cap, Merlot, Afrique du Sud 38

• Campo Ceni Barone Ricasoli 38

Toscana i.g.t.

• Trapiche, Malbec Fût de chêne 38

• Comte André de Monpezat, Cahors 38

• Rosemount Estate South Eastern 39

Cabernet-Sauvignon/Merlot

• Pater Frescobaldi Toscana i.g.t. 39

• Torrus Madiran Alain Brumont 39

• Les Piliers, Syrah, Costières de Nîmes 40

• Penfold, Shiraz/Cabernet 41

• Belleruche Côtes du Rhône, Chapoutier 41

• Santa Cristina, Chianti Superiore 41

wINES

•Fruity and medium-bodied • Aromatic and supple • Aromatic and robust

• Mission Hill, Cabernet/Merlot 42

Five Vineyard

• Montecillo Crianza Rioja 42

• Zinfatuation, Zinfandel* 42

• EXP Liaison Californie, 43

Merlot-Syrah-Zinfandel

• Cabernet-Sauvignon Arboleda 45

Valle de Aconcagua

• Château Bouscassé, Madiran 45

• Errazuriz, Cabernet-Sauvignon 47

Max Reserva

• Jacob’s Creek Reserve, Shiraz 45

• Château St-Jean, Cabernet-Sauvignon 46

• Santa Barbara Wine Company, 49

Pinot Noir

• Tedeschi Amarone della Valpolicella 79

Classico

* Private Importation


SPARKLING & CHAMPAGNE750 ml

Beringer California Collection 38

White Zinfandel rosé

Sieur d’Arques Première bulle Blanquette 40

de Limoux mousseux

Mumm Napa, Napa brut prestige 68

Mumm Cordon rouge brut champagne 140

Tattinger 140

PORT750 ml

Porto LBV, Graham’s 57

Porto Tawny 10 ans, Graham’s 80

DESSERT wINE

375 ml

Domaine Pinnacle, ice cider 55

Inniskillin, Late Harvest 60


Bar Service

Catering is first and foremostan art with its own setof specialized skills.

Since nothing bringspeople together more

than sharing a good meal,offer your guests the George Vbanquet and catering service.

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

Documents

Le George V - Hôtel Château Laurier Québec - 2012-2013