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February 2025

Adultes

Enfants

Voir les disponibilités

Souper

Repas à l'assiette et buffet (disponible en anglais)

Prix par personne

Végétarien (v)

Sans Gluten (gf)

Sans produits laitiers (df)

Nos recettes les plus savoureuses, et une présentation luxueuse qui fait rêver.

THREE COURSE - Option A

80 $

One soup or salad

Vegan Seasonally Inspired Soup (vegan/gf/df)

Nova Scotia Lobster Bisque

Organic Green Salad with Mustard Vinaigrette (v/gf/df)

Classic Caesar Salad with Double Smoked Bacon and Croutons

Beet Salad with Goat’s Cheese and Pistachios (gf)

French Bean Salad with Bleu Benedictin Cheese, Toasted Almonds and Prosciutto

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Mushrooms (v/gf/df)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8oz Beef Tenderloin

One dessert

Flourless Chocolate Cake with Espresso Caramel

Lemon Curd Tart with Vanilla Chantilly and Fresh Berries Heirloom

Carrot Cake with Mascarpone Mousse

THREE COURSE - Option B

85 $

3 soups or salads

Vegan Seasonally Inspired Soup (vegan/gf/df)

Nova Scotia Lobster Bisque

Organic Green Salad with Mustard Vinaigrette (v/gf/df)

Classic Caesar Salad with Double Smoked Bacon and Croutons

Beet Salad with Goat’s Cheese and Pistachios (gf)

French Bean Salad with Bleu Benedictin Cheese, Toasted Almonds and Prosciutto

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Mushrooms (v/gf/df)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8oz Beef Tenderloin

2 desserts

Flourless Chocolate Cake with Espresso Caramel

Lemon Curd Tart with Vanilla Chantilly and Fresh Berries Heirloom

Carrot Cake with Mascarpone Mousse

THREE COURSE - Option C

90 $

One appetizer

Roasted Mushroom and Caramelized Onion Tart (v/gf)

Duck Confit Rillette with House Pickles and Grilled Toasts (df)

Crab Cake with Remoulade and Fennel Slaw (df)

Pan Seared Scallops with Heirloom Tomatoes and Basil Pesto

Molasses Glazed Pork Belly with Celeriac Puree and Apple Mostarda

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Mushrooms (v/gf/df)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8ozBeef Tenderloin

2 desserts

Flourless Chocolate Cake with Espresso Caramel

Lemon Curd Tart with Vanilla Chantilly and Fresh Berries Heirloom

Carrot Cake with Mascarpone Mousse

THREE COURSE - Option D

95 $

3 soups, salads or appetizers

Vegan Seasonally Inspired Soup (vegan/gf/df)

Nova Scotia Lobster Bisque

Organic Green Salad with Mustard Vinaigrette (v/gf/df)

Classic Caesar Salad with Double Smoked Bacon and Croutons

Beet Salad with Goat’s Cheese and Pistachios (gf)

French Bean Salad with Bleu Benedictin Cheese, Toasted Almonds and Prosciutto

Roasted Mushroom and Caramelized Onion Tart (v/gf)

Duck Confit Rillette with House Pickles and Grilled Toasts df

Crab Cake with Remoulade and Fennel Slaw (df)

Pan Seared Scallops with Heirloom Tomatoes and Basil Pesto

Molasses Glazed Pork Belly with Celeriac Puree and Apple Mostarda

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Mushrooms (v/gf/df)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8oz Beef Tenderloin

2 desserts

Flourless Chocolate Cake with Espresso Caramel

Lemon Curd Tart with Vanilla Chantilly andFresh Berries Heirloom

Carrot Cake with Mascarpone Mousse

FOUR COURSE - Option E

100 $

One soup

Vegan Seasonally Inspired Soup (vegan/gf/df)

Nova Scotia Lobster Bisque

One salad

Organic Green Salad with Mustard Vinaigrette (v/gf/df)

Classic Caesar Salad with Double Smoked Bacon and Croutons

Beet Salad with Goat’s Cheese and Pistachios (gf)

French Bean Salad with Bleu Benedictin Cheese, Toasted Almonds and Prosciutto

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Mushrooms (v/gf/df)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8oz Beef Tenderloin

2 desserts

Flourless Chocolate Cake with Espresso Caramel

Lemon Curd Tart with Vanilla Chantilly and Fresh Berries Heirloom

Carrot Cake with Mascarpone Mousse

FOUR COURSE - Option F

110 $

Two soups or salads

Vegan Seasonally Inspired Soup (vegan/gf/df)

Nova Scotia Lobster Bisque

Organic Green Salad with Mustard Vinaigrette (v/gf/df)

Classic Caesar Salad with Double Smoked Bacon and Croutons

Beet Salad with Goat’s Cheese and Pistachios (gf)

French Bean Salad with Bleu Benedictin Cheese, Toasted Almonds and Prosciutto

2 appetizers

Roasted Mushroom and Caramelized Onion Tart (v/gf)

Duck Confit Rillette with House Pickles and Grilled Toasts (df)

Crab Cake with Remoulade and Fennel Slaw (df)

Pan Seared Scallops with Heirloom Tomatoes and Basil Pesto

Molasses Glazed Pork Belly with Celeriac Puree and Apple Mostarda

3 mains

Roasted Cauliflower with Tomato Braised Chickpeas and Mushrooms (v/gf/df)

Pan Roasted Salmon with Tomato and Zucchini Ratatouille and Tarragon puree (gf)

BBQ Chicken Breast with Wilted Greens and Garlic Crushed Potatoes (gf)

Berkshire Pork Chop with Sweet Potato Puree and Mushroom Jus (gf)

Stout Braised Beef Short Ribs with Roasted Carrots and Potato Puree

10oz New York Strip Steak with French Beans and Potato Gratin (gf)

Sub 8oz Beef Tenderloin

2 desserts

Flourless Chocolate Cake with Espresso Caramel

Lemon Curd Tart with Vanilla Chantilly and Fresh Berries Heirloom

Carrot Cake with Mascarpone Mousse

BUFFET - Option G

90 $

Vegan Seasonally Inspired Soup (vegan/gf)

DIY Salad Bar with Mixed Greens, Romaine and Assorted Veggies and dressings (vegan/vegetarian/gf)

Pan Roasted Salmon with Citrus and Fennel Slaw (gf)

Grilled NY Striploins with roasted Mushrooms (gf)

Vegan Root Vegetable Cassoulet (vegan)

Seasonally Inspired Vegetable Side (vegan)

Chef’s Selection of Assorted Mini Desserts

Additional Options Per Course

10 $

For groups of 60 or more, menu items may differ, please ask the meeting and event manager for options.

Custom menus are also available but may be subjected to additional costs.

Découvrez notre traiteur

Avec ses recettes classiques revisitées inspirées de la cuisine française, notre restaurant Victor propose des menus idéaux pour tous les évènements. Que nos chefs préparent des mets à la carte ou une tablée de style familial, vos convives se sustenteront de plats délicieux, et profiteront d’un service impeccable.