RECEPTION MENU

SOUPS AND SALADS

 Cream of carrots garnished with baby carrot chips and shallots Cream of broccoli garnished with a chip of mild cheddar  Cream of mushroom garnished with sauted mushrooms Roasted tomato soup garnished with goat cheese and basil  Mesclun salad with balsamic vinaigrette  Waldorf style salad 

MAIN COURSES (CONT)

Pan seared Atlantic salmon, dill and white wine sauce Pan seared milk fed veal, boschetto and trufe oil sauce (extra 6$) Red venison medallion , red wine and chanterelles sauce (extra 9$) AAA Black Angus beef tenderloin and half lobster tail Tarragon, garlic and french shallots sauce (extra 14$) Pan seared walleye, with fresh tomato and mussel sauce (extra 8$)

APPETIZERS
 eef Carpaccio, asparagus roll and parmesan cheese B Atlantic salmon escabche with red wine and xrs vinegar  Crunchy snow crab on spinach and citrus arugula Fingerling potato and Maritime lobster salad (extra 4$) Tonnato vitello (extra 6$) Foie gras duo (extra 8$)

CHEESES
C  heese plate two (2) choices (extra 11$) C  heese plate three (3) choices (extra 14$)

FROZEN PAUSE
Lemon granit (no alcohol) Raspberry sorbet (no alcohol) Lemon granit with limoncello (extra 8$) 

DESSERTS
S  trawberry Charlotte with berries H  azelnut cake Vanilla crme brl  Chocolate royal cake F  resh fruit salad

MAIN COURSES
Qubec pork tenderloin, whisky sauce and pearl onions Chicken supreme with creamy Rosemary and mushroom sauce

COFFEE, TEA AND TISANE

*Menu and prices are subject to changes without notice *One choice of menu per item *Taxes and services not included

125, Chemin des Patriotes Sud, Mont-Saint-Hilaire (Qubec) J3H 3G5 T 450 446.6060 | 1 866 250.6060

manoirrouvillecampbell.com