0 ° C Reservation

Le Noranda Hotel & Spa

Congress

Congress

Menu

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Breakfast

Continental

(Minimum 10 people)
Assortment of fruit juices
Sweet cheddar platter
Pastries
Fresh fruits
Butter and jams
Coffee, tea & infusion

Fruity

(Minimum 10 people)
Assortment of fruit juices
Fruit platter
Butter croissant
Cup of fruit and muslix yogurt
Butter and jams
coffee, tea & infusion

Traditionnal Buffet

(Minimum 35 people)
Assortment of fruit juices
Scrambled eggs
Cheddar cheese platter
Fresh fruits
Bacon
Hash browns
Pancake
Homemade bread
Butter & jams
Coffee, tea & infusion

Business Brunch

(Minimum 35 people)
Assortment of fruit juices
Scrambled eggs
Cheddar cheese platter
Fresh fruit platter
Pastries
Bacon and sausage
Hash browns
Homemade bread
Butter, jams & creton
Coffee, tea & infusion

Gourmet Brunch

(Minimum 100 people)
Assortment of fruit juices
Scrambled eggs
Cheddar cheese platter
Piece of fresh fruit and fruit salad
Pastries
Ham bottom, cut in the dining room * (add 2.25 $ / person)
Bacon and Sausage
Hash browns
Pineapple and raisin bread pudding served with hot caramel
Pancake
Beans with bacon
Homemade bread
Butter, jams & creton
Coffee, tea & infusion

Cold buffet

Lunch Box

Raw vegetables and dip or salad to the Chef’s taste
A choice from our selection of sandwiches
Mayonnaise and mustard
Sweet bites
Coffee, tea & infusion

Coupe faim

(Minimum 15 people)
Vegetable & tomato juice
Raw vegetables & dip
Cheddar cheese sticks
Marinades
Classic sandwich platter
A choice from our selection of sandwiches
Sweet bites
Coffee, tea & infusion

Express

(Minimum 25 people)
Vegetable & tomato juice
Raw vegetables & dip
Cheddar cheese sticks
Marinades
Classic sandwich platter
A choice from our selection of sandwiches
Two choices from our selection of salads
Sweet bites
Coffee, tea & infusion

Gourmet

(minimum 40 people)
Vegetable & tomato juice
Raw vegetables & dip
Marinades
Cheddar cheese sticks
Three choices from our selection of sandwiches
Two choices from our selection of salads
Sweet bites
Coffee, tea & infusion

Selection

Selection of salad

  • Two-color quinoa salad, lemon cumin and chive vinaigrette
  • Apple salad, broccoli, cranberries with mayonnaise and peppery yogurt
  • Chinese cabbage and julienne carrot salad with ginger oil, coriander and lemon zest
  • Tomato salad, corn kernels, feta cubes, oregano oil vinaigrette
  • Dijon style creamy penne salad, crunchy vegetables, green onions and Italian parsley
  • Caesar salad

Selection of sandwich's

  • Beef baguette, Swiss cheese and chipotle
  • Croissant salad with ham, cheddar cheese and mayonnaise
  • Bagnat bread with ham, green apple, celery and gruyère cheese
  • BBQ chicken pretzel bread
  • Smoked meat
  • Rustic pork sandwich, Swiss cheese and onion confit
  • Italian submarine, provolone cheese and cucumber
  • Submarine with pulled turkey, peppers, green onions and curry mayonnaise
  • Bacon chicken wrap, cheddar cheese and ranch sauce
  • Mini spinach and feta pizza
  • Grilled vegetable wrap, vegetarian pâté, lettuce and homemade tzaziki

Dinner

(minimum 25 people)

Our Entrees

Chef choice of soup

Mix of green salad and vegetables

Our main courses

General Tao on basmati rice

Braised pork shank a la Chronique beer

Poached salmon steak with lime cream sauce

Chicken breast in cream sauce, white wine and wild mushrooms

Beef flank steak with madagascar pepper

Our desserts

Chef choice of dessert

Pear and chocolate square

Mousse of 3 chocolate

Coffee, tea & infusion

Hot Buffet

(minimum of 40 people)

Our accompaniments

Hot breads
Marinades
Cesar salad
A salad of the chef’s choice:

  • Two-color quinoa salad, lemon cumin and chive vinaigrette
  • Apple salad, broccoli, cranberries with mayonnaise and peppery yogurt
  • Chinese cabbage and julienne carrot salad with ginger oil, coriander and lemon zest
  • Tomato salad, corn kernels, feta cubes, oregano oil vinaigrette
  • Creamy Dijon-style penne salad, crunchy vegetables, green onions and Italian parsley

Cheddar mashed potatoes and green onions
Or
Dried Tomato Pesto Rice

Steamed seasonal vegetables

Our main courses

  • Fusilli, olive oil, bacon, broccoli, onions, parmesan and Italian herbs
  • Penne with Rosé Gigi Sauce, proscuitto and mushrooms
  • Vegetarian ricotta lasagna
  • Chicken breast in cream sauce, white wine and wild mushrooms
  • General tao chicken skewer
  • Braised pork flank, apple and bacon sauce
  • Braised  beef, tomato and pearl onions
  • Poached salmon steak with lime cream sauce

Our desserts

Tray of pastries and fruit salad
Coffee, tea & infusion

1 choice of one pasta

1 choice of a main course and one pasta

2 choice of a main course and one pasta

Plate dinner

Our cold starters

Artisan salad with vegetable juliennes, white balsamic vinaigrette

Caesar salad, grilled bacon, fried capers and Allegretto shavings

Shrimp cocktail (5) with homemade sauce

Tomato tatin, basil and goat cheese mousseline and candied garlic, on balsamic reduction, sprig of chives

Panacotta of foie gras on French toast with spices and onion confit

Beef ages carpaccio, homemade croutons, parmesan cheese, lamb's lettuce and balsamic reduction

Spring roll with shrimps, lime, mango & pepper sauce

Our hot starters

Spinach, leek and goat cheese gratin with sautéed potatoes and beets with rosemary oil crouton

Cigar-style duck shredded, caramel orange sauce, on arugula oil and fleur de sel, blood orange slice dehydrate

Foie gras ravioli, leek, wild mushrooms and creamy poultry broth

Gnocchi stuffed with ricotta, olive oil flavored with basil, pine nuts and Grana Padano shavings

Fried squid and lemon mayonnaise, capers and arugula salad with basil oil

Confit rabbit bundle, sage and California beer sauce

Soups

Onion soup served with cheese crouton

Grilled peppers soup

Minestrone Soup

Cream of cauliflower soup, tender cubes of Allegretto and chorizo

Creamy pea soup with crispy bacon

Chef's choice soup

Trou normand

Strawberry, rhum et pepper granite

Limoncello

Calvados

Our main courses

Chicken cutlet, Thai ginger sauce, fried spinach, served on basmati rice and mini sweet peppers

Layered maple and blackcurrant braised pork cheeks

Crispy cod fillet, lemon butter mousse, capers and chives, served on a zucchini spaghetti with Italian herbs and vegetables from the garden

Beef flank on Yukon Gold mash with candied garlic, port sauce, grilled beets and green onion and pepper salsa

Beef filet mignon with tarragon dijonnaise sauce, dolphin potatoes and broccoli with clarified butter

Duo of Braised Lamb and Grilled Chop, on Yukon Gold, Rosemary, grilled two-color carrots

Veal fillet stuffed with portobello duxelle marsala sauce served on risotto and asparagus sautéed in butter and rosemary

Quail stuffed with apple and bacon, cooking juice with California beer and cream with sautéed asparagus in butter and rosemary

Vegetarian meal, gluten-free Chimichurri tofu steak, pico de gallo, butternut squash and garlic broccoli puree

Our desserts

Strawberry shortcake verrine

Crispy Maple stepped

Sweet trilogy Lemon eclair, stuffed donut & duche leche brownie verrine

Black Forest

Tea, coffee & infusion

Hot Buffet

(Minimum de 40 people)

Our accompaniments

Hot breads
Marinades
Homemade pita and tzaziki
Cheese board

Choice of 3 salads :

  • Two-color quinoa salad, lemon cumin and chive vinaigrette
  • Apple salad, broccoli, cranberries with mayonnaise and peppery yogurt
  • Chinese cabbage and julienne carrot salad with ginger oil, coriander and lemon zest
  • Tomato salad, corn kernels, feta cubes, oregano oil vinaigrette
  • Creamy Dijon-style penne salad, crunchy vegetables, green onions and Italian parsley
  • Caesar salad

Cheddar mashed potatoes and green onions
Or
Dried Tomato Pesto Rice
Fresh steamed vegetables

Choice from our main courses :

  • Penne, olive oil, bacon, broccoli, onions, parmesan and Italian herbs
  • Tortellini with cheese, Rosé Gigi sauce, proscuitto and mushrooms
  • Chicken breast in cream sauce, white wine and wild mushrooms
  • General tao chicken skewer
  • Braised pork flank, apple and bacon sauce
  • Braised beef, tomato and pearl onions
  • Poached salmon steak with lime cream sauce
  • Braised pork shank a La Chronique beer
  • Pizza (1 choice):
    • Florentine: spinach, creamy sauce, feta, red onions, sun-dried tomatoes and fresh herbs
    • Gourmet: tomato sauce, mozzarella, parmesan, capicollo, pepperoni and fresh herbs
  • Roast beef, gravy
  • Beef flank steak with Madagascar pepper sauce
  • Rib of beef, gravy (add $ 4/ person)

Our desserts

Tray of pastries and homemade deserts
Coffee, tea & infusion

2 choice of main courses :

3 choice of main courses :

Our canapes

Canapes

Verrine of grape salsa and chorizo
Bruschetta with olives, figs, proscuitto and lemon zest

Canapes

Thai shrimp and panko
Bread stuffed with snails and gorgonzola
Mini pizza with goat cheese, pesto, tomatoes and spinach

Canapes

Profiterole of mascarpone, sundried tomatoes, spinach and black olives
Fried chicken and red curry won-ton
Scallops in lime and coriander shell
Mini chicken and herb pizza
Duck terrine, hint of orange on brioche bread

Canapes

Foie Gras of the moment

Minimum of 3 dz per choice of bite.
Plan about 3 bites per guest for a welcome cocktail,
5 to 8 bites for a cocktail 5 to 7 and
10 to 12 bites for a cocktail party

Coffee breaks

Packages

At the beginning :

Coffee, tea or infusion
Orange juice

In the morning :

Coffee, tea or infusion
Pastries and muffins

In the afternoon :

Coffee, tea or infusion
Home made cookies

At the beginning :

Coffee, tea or infusion
Orange juice

In the morning :

Coffee, tea or infusion
Pastries and muffins
Plater of fresh fruits

In the afternoon :

Coffee, tea or infusion
Assortments of sweet and salty snacks in individual format

At the beginning :

Coffee, tea or infusion
Orange juice
Muffins

In the morning :

Coffee, tea or infusion
Verrine of yogurt with fresh fruit & muslis

In the afternoon :

Coffee, tea or infusion
Cheese platter, crackers and fresh grapes

** Add an assortment of beverages for $ 2.75 / each
Charged on consumption

A la carte

Pastries

  • croissants
  • danishes
  • chocolatines

Platter of sweet cheddar and fresh grapes

Fine cheese platter

Homemade cookie platter

Cut fruit platter

Vanilla yogurt with fruits and muslis verrine

Muffins

Individual yogurt

Granola bar

Sweet and salty snacks in individual format

  • Cranberries & chocolate almonds
  • trail nut mix
  • Roasted cashews

Bread of the chef's choice

bananas, lemon, carrots or dates

Our beverages

Silex of Coffee

12 tcups

Orange, apple or grapefruit juice

17 glasses

Soft drinks and mineral water

5 to 7

Platter of vegetables and dip

Homemade tortilla chips and hummus

Basket of chips