CONGRESSES | EVENTS | MEETINGS 2017-2018...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

CONGRESSES | EVENTS | MEETINGS

2017-2018

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

5

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

7

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;

• Caviar Spa (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

11

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

12

FUNCTION ROOMSCAPACITIES AND LAYOUTS

13

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”



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)



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]

17

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

18

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

19

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

20

BREAKFASTS

CONTINENTAL BREAKFAST – coffee break style

Orange juice | basket of mini pastries (2 per person) | 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

21

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


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


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

22

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

23

BANQUET-STYLE LUNCH


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

24

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)


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





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)



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

26


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


EVENING MEALS

27

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






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


EVENING BUFFETS

28

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





Platter of smoked salmon and garnishes


HOT DISHES | 3 CHOICES Extra for a fourth choice

Shrimp skewers with garlic butter



Pork cheek confit with cognac-pepper sauce

Duck and sweet potato parmentier


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



29

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


Asian boxes (1 per person): spicy tuna tataki on a vermicelli and marinated vegetables salad


Salmon gravlax and garnishes


Platter of fine cheeses, roasted nuts and dried fruits

Platter of terrines and garnishes


HOT DISHES | 4 CHOICES - extra for a fifth choice

Shrimp skewers with garlic butter



Pork cheek confit with cognac-pepper sauce

Duck and sweet potato parmentier


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



30

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

31

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

32

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

33

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

34

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



Soft drink



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

XXX

BAR MENU

3031, BOUL. LAURIER QUÉBEC QC G1V 2M2

T. 418-658-5665 poste 4283F. 418-658-9528

[email protected]

HOTELSJARO.COM/PLAZA-QUEBEC/EN

Documents

CONGRESSES | EVENTS | MEETINGS 2017-2018...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