congresses events meetings
CONGRESSES
EVENTS
MEETINGS
2016
2017
Welcome
to Hotel Plaza Québec
One stay and you’ll be charmed!
With its Victorian-contemporary architecture, Hotel Plaza Québec is undoubtedly one of the hidden treasures to
discover in Quebec City’s new business district. Hotel Plaza Québec is a 4-star full-service hotel establishment and highly
recommended convention centre providing 21 function rooms, the biggest 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 shopping centres and university
campus (Université Laval).
Through its excellent facilities and its most dedicated team, Hotel Plaza Québec is an undeniable partner when it comes
to planning and hosting successful events.
Ecological
Commitment
HOTEL PLAZA QUÉBEC IS GREEN
In order to fulfill its social responsibility, Hotel Plaza Québec is 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;
• Set the rooms’ temperature to 18 °C during summer and 21 °C during winter;
• Adopted an “on demand” policy for sheets cleaning during the stays;
• 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;
• Initiated the replacement of incandescent bulbs with energy-efficient bulbs;
• Installed water-efficient toilets in every room;
• 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).
We welcome any suggestions on that matter.
The management, staff and green committee
Hotel
Services
Make the most out of your stay at Hotel Plaza Québec by lolling in
the tropical garden, laying down by the pool or simply by spending a
little moment in the hot tub. The hotel peaceful environment perfectly
combines style and comfort for your greatest enjoyment.
SERVICE OVERVIEW
• Banking machine (ATM);
•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 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.
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 from 6am to 8pm;
Thursday to Friday from 6am to 9pm;
Saturday from 7am to 9pm;
Sunday from 7am to 8pm.
Accommodation
A castle lifestyle awaits at Hotel Plaza Québec! Enjoy your breakfast
while admiring the garden’s swimming pool and palm trees from
your private balcony; you’ll be seduced by the sumptuous decor
of the hotel’s 233 rooms and suites that have been designed with
sophistication and elegance.
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 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 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 the possibility to book a block of
rooms. These reservations can be made online via hotelsjaro.com/plaza-quebec/en by the mean of a group code.
Restaurant
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 to 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 from 6:30am to 3am
Tuesday to Friday from 6am to 3am
KITCHEN’S CLOSING TIME
Sunday to Wednesday: 10pm
Thursday to Saturday: 11pm
gi n g e r-re staurant.c om
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 ballroom – completely renovated in 2015 and offering the biggest banquet hall in the city’s commercial district – can
accommodate from 10 to 800 guests in various settings.
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.
TURNKEY ROOM DECORATION
Harmonize your decor with the theme of your reception; a variety of centrepieces, tablecloths,
chair covers and curtains are available for rent.
CUSTOMIZED DECORATION
>Charged in extra<
Long white tablecloths and chair covers;
Assorted centrepieces;
Long white tablecloths, chair covers and centrepieces to your choice.
Function Rooms - Capacities and Layouts
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Audiovisual
Equipment
Rentals
Accessories
Laser pointer
Wireless mouse and laser pointer
Splitter (6 inputs)
Audiovisual
ACL fixed screen 55” (in selected rooms)
ACL flat screen 32”
ACL flat screen 40”
ACL flat screen 50”
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)
Video projector 3,500 lumens
Video projector 5,000 lumens
Mixers
Behringer mixer 4 inputs
Behringer mixer 6 inputs
Behringer mixer 8 inputs
Available in Plaza I, Plaza II and Beethoven rooms
Screen / projector combo
Microphones
Active DI Box
Standard microphone
Headset microphone (beige), TV quality
Swan-neck microphone
Wireless microphone (tie, headset, hand)
Curtain
Curtain 14’ x 13’ and rod
Technician | 4 hours minimum
Installation and technical support
Meeting
Packages
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 indoor
swimming pool, hot tub and sauna, the wellness
centre as well as the fitness room are all on-site
amenities that contribute to make your stay as
pleasant as possible.
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;
Get a delicious Business plate delivered to the meeting room (extra charges apply);
A minimum of 10 people is required to book the Meeting Package;
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.
5-7 | Cocktail party | Evening banquet and more.
Any questions? The hotel’s sales representatives are always happy
to help. Let them guide you through the organization of your event:
plazavente@hotelsjaro.com
Coffee Breaks
and Snacks
THEMED COFFEE BREAKS
Relaxing Break
One cookie and one crispy fruit-almond bar | coffee
Pastry Break
Variety of muffins and mini pastries (1/person) | coffee
Sweet Break
One cookie | fresh cut fruits | coffee
Healthy Break
Fresh cut fruits | yogurt and granola | date square | coffee
Vegetarian Break
Crudités and dip | hummus, tzatziki and crispbread | cheddar cheese (1 oz) | coffee
Morning Break
Mini bagel and spreads (eggs, ham, cream cheese) | cheddar cheese (1 oz) | coffee
VARIOUS SNACKS
Coffee, tea or infusion
Sparkling water 355 ml
Natural spring water 500 ml
Bottle of juice 300 ml
Soft drink
Infused water pitcher (serves 10) | citrus and fresh mint | pineapple, melon, mint and ginger
Juice pitcher (serves 10)
Croissant, muffin, cinnamon bun, chocolate croissant, pound cake
Pastry
Fresh cut fruit platter
Chips (basket)
Variety of cookies (12)
Fruit basket (12)
Crudités and dip platter
Cold cut platter
Terrines and pâtés platter
Cheddar cheeses (2 oz) and crispbread platter
Cheddar cheeses (2 oz), crispbread platter and fresh fruits platter
Fine cheeses (2 oz) and crispbread platter
Fine cheese (2 oz), crispbread and fresh fruit platter
Chocolate fountain and fresh fruits (minimum of 12 people required)
Coffee Breaks
and Snacks
SNACKS OF 12 SERVINGS EACH
Tricolour corn chips, salsa and sour cream
Corn and Italian tomato salad with fresh basil
Potato, sour cream and chive salad
Sundried tomato and Oka cheese couscous salad
Tomato, bocconcini and fresh basil salad
Strawberry, honey and sherry garden salad
Feta cheese and Bouchées d’Amour cheese Greek salad
Smoked duck, roasted red bell pepper and vegetable penne salad
California-style artichoke and heart of palm salad with yogurt vinaigrette
Broccoli, rice vermicelli and Asian-style grilled chicken salad
Asian-style pulled pork and leek baguette sandwich
Smoked salmon, goat cheese and cream cheese mini bagel
Variety of sandwiches (48 pieces): egg, chicken and ham
Club-style roasted turkey sandwich wrap
Seafood salad and fresh basil wrap sandwich
Chicken spring roll in rice paper wrappers
Shrimp spring roll in rice paper wrappers
Two-chocolate diamond cookie or nut macaroons
Breakfasts
and Buffets
BREAKFASTS >served between 6am and 11am<
Continental Breakfast >coffee break style<
Orange juice | pastry basket (1 unit/person) | butter and jams | fresh fruits | coffee or tea
Healthy Breakfast >coffee break style<
Orange juice | croissant or muffin | butter and jams | variety of cheddar cheeses (1 oz/person)
pound cake platter | fresh cut fruits | coffee or tea
American Breakfast Plate >minimum of 25 people required (2 choices of meat)<
Orange juice | scrambled eggs | bacon or sausages or ham | browned potatoes | toasts, butter and jams
fresh fruit platter to share | coffee or tea
Breakfast Pizza >minimum of 25 people required<
Morning pizza topped with scrambled eggs, hollandaise sauce, ham, bacon, sausage and mozzarella
browned potatoes | fresh fruit platter to share | coffee or tea
Plaza Breakfast Plate >minimum of 25 people required<
Orange juice | ham and cheddar cheese omelette | bacon or sausages | baked beans | mini meat pies
browned potatoes | toasts, butter and jams | fresh fruit platter to share | coffee or tea
American Breakfast Buffet >minimum of 50 people required<
Orange juice | scrambled eggs | French toast with maple butter | bacon, sausages and ham | mini meat pies
bakes beans | browned potatoes | toasts (white, wheat or raisin bread), butter and jams | Variety of Danish pastries
and mini croissants | fresh fruit platter | platter of sliced tomatoes | yogurt bowl | coffee or tea
EXTRA ($)
Cretons
Extra meat
Apple or maple butter
Yogurt verrine and Granola
Mini bagel and spreads
Breakfasts
and Buffets
BEFORE YOUR EYES >minimum of 50 people required<
Maple smoked ham
Omelette to your taste, choice of mozzarella, ham, bell peppers, onions and mushrooms
Roast beef and rosemary demi-glace, freshly sliced
DELUXE AMERICAN BREAKFAST BUFFET >minimum of 50 people required<
Orange juice | scrambles eggs | breakfast pizza topped with hollandaise sauce and cheddar cheese | sliced ham | mini meat pies
bacon and sausages | bakes beans | browned potatoes | toasts, butter and jams | platter of homemade cretons
variety of Danish pastries and mini croissants | French toast with maple butter | pound cake platter | cottage cheese bowl
variety of cheddar cheeses | sliced tomato platter | fresh fruit platter | yogurt and granola verrine | coffee, tea or infusion
EXTRA ($)
Eggs Benedict
Caramelized apples in puff pastry
Crêpes filled with fruits, prepared before your eyes
Cipate pie
ROYAL FEAST BREAKFAST BUFFET >minimum of 50 people required<
Variety of juices | scrambled eggs | eggs benedict with fresh asparagus | bacon and sausages | browned potatoes | baked beans
ham freshly sliced | Mexican-style veal pie | Asian-style chicken strips on a bed of rice vermicelli and dumplings
one-pan ratatouille | mini bagels and cream cheese | toasts, butter and jams | terrines and pâtés platter
homemade cretons platter | variety of cold cuts | cheddar cheeses platter | crudités and dip platter | sliced tomato platter
garden vegetables and seasonings | mixed salads (2) | homemade pastry platter | variety of mini croissants and mini Danish pastries
pound cake platter | yogurt and granola verrine | crêpes filled with fruits prepared before your eyes | fresh fruit platter
coffee, tea or infusion
EXTRA ($)
Roast beef in cooking juice
Lunches
BUSINESS MENU >groups of 10 people and over | one choice for all<
Smoked Ham Flatbread Sandwich
Vegetable juice | flatbread sandwich filled with smoked ham, lettuce, Swiss cheese, bell pepper and Dijon sauce
potato salad | devilled egg | crudités and dip | Chef’s choice dessert
Club-Style Chicken Wrap Sandwich
Vegetable juice | tortilla filled with Portuguese-style chicken breast with piri piri seasoning, lettuce, tomatoes,
bacon, cheese and mayonnaise | potato salad | devilled egg | crudités and dip | Chef’s choice dessert
Pretzel Sandwich
Vegetable juice | pretzel bread filled with BBQ pulled pork, lettuce, cheddar cheese and mustard sauce
orzo salad seasoned with fines herbs | devilled egg | crudités and dip | Chef’s choice dessert
Spring Roll from the Sea
Vegetable juice | rice paper wrapper filled with Albacore tuna, salmon, julienned vegetables, lettuce,
spicy mayonnaise and Asian sauce | vegetables and vermicelli salad with sesame vinaigrette
vegetarian hosomaki (3) | sweet chili sauce and soy sauce | Chef’s choice dessert
Vegetarian Spring Roll
Vegetable juice | rice paper wrapper filled with julienned vegetables, cream cheese, lettuce,
spicy mayonnaise and Asian sauce | vegetables and vermicelli salad with sesame vinaigrette
vegetarian hosomaki (3) | sweet chili sauce and soy sauce | Chef’s choice dessert
Duck Ciabatta Sandwich
Vegetable juice | ciabatta bread filled with pulled duck confit, bell peppers, pan-fried leeks,
onion confit and Le 1608 cheese orzo salad seasoned with fines herbs | devilled egg
crudités and dip | Chef’s choice dessert
Lobster Rolls
Vegetable juice |mini buns (2) filled with crab and lobster salad | Le 1608 cheese
mixed beans salad | devilled egg | crudités and dip | Chef’s choice dessert
Reuben’s Sandwich
Vegetable juice | rye bread filled with smoked beef, lettuce, cheddar and Dijon mustard wine sauerkraut | devilled egg |
crudités and dip | Chef’s choice dessert
EXTRA ($)
Seasonal soup of the day in a tureen
Lunches
LUNCH >minimum of 50 people required | served between 11am and 5pm<
Garden mix and dip
Appetizers
Seasonal soup
OR
Duck rillettes and confit
Tomato and bocconcini verrine
Chef’s choice maki (3)
Green apple salmon tartare
Main courses
Norman-style apple-maple pork stew
Chicken and mushroom stew and buttered puff pastry triangle
Lemon-vodka glazed chicken breast
Grilled vegetable salad and orange pork tenderloin
Local pork tenderloin topped with two-mustard sauce
Arugula salad with pineapples, mangos, grilled bell peppers, roasted nuts and doré-mi cheese
Roasted turkey in spice crust topped with demi-glace herb sauce
Duck leg confit topped with spicy caramel sauce
Seafood stew with creamy leek and white wine sauce
Sweet and salty salmon topped with honey-ginger sauce
Asian-style pork sauté
Braised beef topped with peppercorn-cognac sauce
Morocco-style bone-in split chicken breast with plums and olives on a bed of vegetable-cilantro couscous
Veal medallion topped with Marsala-rosemary sauce
Desserts
Crispy cranberry-almond bar
New York-style cheesecake
Cream fudge and salted caramel cake
Sugar pie
Apple crisp torte
Coffee, tea or infusion
Lunch
Buffets
LIGHT BUFFET >minimum of 30 people required | served between 11am and 5pm<
Seasonal soup
Vegetable juice
Appetizers
Salad bar and its variety of vegetables, condiments and marinades
Mixed salad duo of the day
Cheddar cheese, roasted nut and dried fruit platter
Cold cut platter
One platter to your choice >A second choice of main course can be added as an extra<
Baguette sandwiches filled with smoked meat, lettuce, cheese and roasted bell peppers
Pretzel bread sandwiches filled with BBQ pulled pork
Mini buns filled with crab and lobster flesh, lobster roll style
Sandwich trio: ham, chicken and eggs
Club-Style smoked turkey wrap sandwich
Assorted desserts (2) and fruit salad
Coffee, tea or infusion
EXTRA ($)
Fine cheese platter (1oz/person)
Chef’s choice maki platter (2 units/person) and garnishes
Smoked salmon and gravlax platter
A maximum of two hours of service time is allotted for the Light Buffet.
THE GOURMET BUFFET
OPTION 1: MINIMUM OF 50 PEOPLE REQUIRED | SERVED BETWEEN 11AM AND 5PM
Seasonal soup
Vegetable juice
Cold Dishes
Salad bar and its variety of vegetables, condiments and marinades
Mixed salad duo of the day
Cheddar cheese, roasted nut and dried fruit platter
Cold cut platter
Hot Dishes | 2 choices >A third choice of main course can be added as an extra<
Chicken aiguillettes with lemon glaze
Poultry aiguillettes topped with a creamy mushroom sauce with a hint of truffle
Beef stroganoff stew
Seafood casserole
Sweet-salty pineapple and grilled bell pepper pork stew
Salmon cooked on cedar board with honey-sesame emulsion
Penne in garlic-prosciutto rosé sauce
Chinese-style pork spaghetti
>The dishes with proteins presented above are served with Chef’s choice starchy and vegetable<
Assorted desserts (2) and fruit salad
Coffee, tea or infusion
OPTION 2: MINIMUM OF 50 PEOPLE REQUIRED | SERVED BETWEEN 11AM AND 5PM
Add a sandwich platter to the OPTION 1 menu :
Baguette sandwiches filled with smoked meat, lettuce, cheese and roasted bell peppers
Pretzel bread sandwiches filled with BBQ pulled pork
Sandwich trio: ham, chicken and eggs
Club-Style smoked turkey wrap sandwich
*OPTION 2 is also available for groups of 30 to 49 people at a price of $33.95/person. The cold and hot dishes are selected
by the Chef.
EXTRA ($)
Fine cheese platter (1 oz/person)
Chef’s choice maki platter (2 units/person) and garnishes
Smoked salmon and gravlax platter
A maximum of two hours of service time is allotted for the Gourmet Buffet.
Evening
Meals
>Minimum of 50 people required<
Garden mix and dip
Appetizers
Duck confit, leek and onion millefeuille with cauliflower-almond puree
Mans-Style rillettes, white wine Cipollini onion confit and herb croutons
Strawberry, cucumber, cilantro and chive Nordic shrimp salad
Bell pepper and grilled pineapple micro-green salad with raspberry emulsion
Marinated mozzarella di Bufala with lemon and fresh herbs oil
Two-salmon tartare in Asian spoons and mixed salad with bloody orange emulsion
Vegetarian spring rolls with marinated vegetable Asian-style salad and honey-chili sauce
Spicy beef carpaccio, balsamic caramel, fresh Parmesan flakes and micro arugula with olive oil
Seasonal soup
Evening
Meals
Main Courses
Pork tenderloin topped with creamy marsala and fresh rosemary sauce
Bellechasse pork osso buco in an orange and maple-flavoured Canadian whisky sauce
Chicken supreme with port-maple sauce
Turkey tenderloin topped with creamy mushroom sauce with a hint of truffle
Honey-sesame Atlantic salmon cooked on cedar board with M. Crousset maple crisp spices
Portuguese-style bone-in split chicken breast topped with roasted red bell pepper rosé sauce
Ultra-tender beef cheek topped with spicy caramel sauce
Duck magret with dark-ale, molasses and rosemary sauce
Pan-fried shrimp and scallop duo, fennel flambé with Pernord and green apple creamy sauce
Duck leg confit and smoked split breast duo with caramelized onion and maple water demi-glace
Veal medallion topped with two-mustard sauce, pan-fried oyster mushrooms with “Le Caveau de Québec” cheese
AAA marinated beef on the grill topped with creamy peppercorn and brandy sauce
AAA filet mignon (6 oz) topped with the sauce of your choice*
Desserts
Maple syrup mousse baladin with melted caramel
Lemony duo: lemon tartlet and limoncello mousseline, poppy seed and meringue in verrine
Xango-style cheesecake with Dulce de leche and cardamom honey
Molten chocolate cake
Chocolate-caramel lava cake
Apple-caramel lava cake
Whipped cream and chocolate profiteroles with salted caramel
Coffee, tea or infusion
*Choices of sauce
Peppercorn
Mushroom
Two-mustard
Demi-glace
Evening
Buffets
CONCERTO BUFFET >minimum of 50 people required<
Seasonal soup
Cold Dishes Salad bar and its variety of vegetables, condiments and marinades
Mixed salad duo of the day
Cheddar cheese, roasted nut and dried fruit platter
Chef’s choice maki platter (2 units/person) and garnishes
Cold cut platter
Hot Dishes | 3 choices >A fourth choice of main course can be added as an extra<
Pasta dish: penne and tortellini, with a choice of garlic-prosciutto rosé sauce or mushroom sauce
Veal cannelloni in roasted red bell pepper sauce
Seafood casserole, coquille St. Jacques style
Duck Parmentier
Turkey cutlets topped with maple-port-cranberry sauce
Veal cutlets topped with creamy white wine and Meaux mustard sauce
Pork tenderloin topped with Marsala-rosemary sauce on a bed of caramelized apples
Atlantic salmon topped with dill-hollandaise sauce on a bed of sautéed leeks and fennel
Asian-style vegetable sauté in sesame oil, soy sauce and ginger and marinated chicken skewers
>The dishes with proteins presented above are served with Chef’s choice starchy and vegetable<
Assorted desserts (3) and fruit salad
Coffee, tea or infusion
A maximum of two hours and a half of service time is allotted for the Concerto Buffet.
Evening
Buffets
MAESTRO BUFFET >minimum of 50 people required<
Seasonal soup
Cold Dishes
Salad bar and its variety of vegetables, condiments and marinades
Mixed salad duo of the day
Cheddar cheese, roasted nut and dried fruit platter
Chef’s choice maki platter (2 units/person) and garnishes
Cold cut platter
Asian-box: chicken on vermicelli and marinated vegetables salad
Hot Dishes | 3 choices >A fourth choice of main course can be added as an extra<
Pasta dish: penne and tortellini, with a choice of garlic-prosciutto rosé sauce or mushroom sauce
Pulled pork and veal Parmentier casserole
Plaza’s paella
Pork cheek confit topped with spicy caramel demi-glace
Shrimp skewers in Nantua sauce
AAA roast beef with creamy peppercorn and foie gras sauce
Duck aiguillettes with dark ale, molasses and rosemary sauce
Turkey cutlets topped with maple-port-cranberry sauce
Veal cutlets topped with creamy white wine and Meaux mustard sauce
>The dishes with proteins presented above are served with Chef’s choice starchy and vegetable<
Assorted desserts (3) and fruit salad
Coffee, tea or infusion
A maximum of two hours and a half of service time is allotted for the Maestro Buffet.
Evening
Buffets
GASTRONOMIC BUFFET >minimum of 50 people required<
Soup of your choice and French breads
Pear-curry parsnips and carrots soup
Poultry and duck soup
Hors d’oeuvre and Terrines
Salad bar and its variety of vegetables, condiments and marinades
Mixed salad duo of the day
Cheddar cheese, roasted nut, croutons and dried fruit platter
Chef’s choice maki platter (2 units/person) and garnishes
Cold cut platter
Asian-box: spicy tuna tataki on vermicelli and marinated vegetables salad
Terrines and its garnishes
Salmon candies with maple emulsion
Hot Dishes | 4 choices >A fifth choice of main course can be added as an extra<
Pasta dish: penne and tortellini, with a choice of garlic-prosciutto rosé sauce or mushroom sauce
Pulled pork and veal Parmentier casserole
Plaza’s paella
Pork cheek confit topped with spicy caramel demi-glace
Unilateral pan-seared scallops with apple and white wine sauce
Shrimp skewers in Nantua sauce
AAA roast beef with creamy peppercorn and foie gras sauce
Duck aiguillettes with dark ale, molasses and rosemary sauce
Turkey cutlets topped with maple-port-cranberry sauce
Veal cutlets topped with creamy white wine and Meaux mustard sauce
Honey-sesame salmon
>The dishes with proteins presented above are served with Chef’s choice starchy and vegetable<
Assorted desserts (3) and fruit salad
Coffee, tea or infusion
A maximum of two hours and a half of service time is allotted for the Gastronomic Buffet.
Gourmet
Cocktails
OPTION 1 >minimum of 50 people required<
1 beverage (beer, house wine, sparkling water or soft drink)
8 classic canapés (hot and cold)
Mignardises (2/person)
OPTION 2 >minimum of 50 people required<
2 beverages (beer, house wine, sparkling water or soft drink)
8 deluxe canapés (hot and cold)
Dessert of the Chef in mini verrines
EXTRA ($)
Cocktail dinner stations > minimum of 50 people required per station<
Raw Station (3 units/person)
Beef tartare by the spoonful
Spoonful of salmon tartare
Truffled beef tataki
Tuna tataki with dill emulsion
Sushi Station (3 units/person)
Variety of maki and hosomaki
Wasabi, ginger and soy sauce
Chinese-Box Station (1 box/person) >station with cook<
Chinese-box with vermicelli and oriental vegetables
Pork or chicken or shrimp
Sandwich Station (2 units/person)
Migneron cheese mini pretzel burgers
Crab and lobster mini buns
Duck ciabatta sandwiches
Cheeses and Terrines Station (2 oz/person)
Variety of cheeses and terrines served with croutons, bread and fresh fruits
Dessert Station
Chocolate fountain and garnishes
Variety of desserts and mignardises
Canapés
CLASSIC CANAPÉS
DELUXE CANAPÉS
>By the dozen<
>By the dozen | minimum of 4 dozen per variety<
Hot
Polynesian-style meatballs
Wellington beef
Tempura shrimps with pineapple, bell pepper and vodka salsa
Grilled vegetables and Le 1608 cheese millefeuille
Paillot goat cheese spread on sundried tomato croutons
Vegetarian spring rolls
Cocktail sausages rolled up in bacon
Asparagus, prosciutto, olive and tomato confit tapas
Hot
Maple-flavoured brie cheese on a bed of mixed nuts
Honey-sesame salmon cooked on cedar board
Migneron cheese mini pretzel burgers
Mini duck Parmentier by the spoonful
Crispy veal and aged cheddar rolls
Cold >minimum of 4 dozen per variety<
Salmon mousse
Corn blinis, duck rillettes and confit
Orange pulled duck and leeks by the spoonful
Nordic shrimp salad by the spoonful
Crab flesh salad in verrines
Tomato and bocconcini salad in verrines
Makis >By the dozen | minimum of 4 dozen<
Chef’s choice
Cold
Duck aiguillettes and kumquat confit
Beef tartare by the spoonful
Salmon tartare by the spoonful
Smoked salmon and Grand Marnier gravlax
Mini lobster rolls
Marinated scallop, strawberry and fresh mint salad
Truffled beef tataki
Tuna tataki and dill emulsion
Wine
Menu
WHITES
Trapiche | Chardonnay | Argentina
Trivento Tribu | Pinot Grigio | Argentina | PI
Les 3 Grappes Blanches | Terret, Chardonnay, Sauvignon blanc | France
Brumont | Gros Manseng, Sauvignon blanc | France
Gabbiano Promessa | Pinot gris | Italy
La Chevalière | Chardonnay | France
Rieflé Bonheur Convivial | Riesling | France
REDS
Castillo de Monseran | Grenache | Spain
Trapiche | Malbec | Argentina
Beringer | Cabernet-sauvignon | United-States
Les 3 Grappes Rouges | Syrah, Grenache, Merlot | France
Trivento Tribu | Cabernet-sauvignon | Argentina | PI
La Chevalière | Pinot noir | France
Gabbiano | Chianti | Italy
Folonari | Valpolicella | Italy
Château St-Antoine | Merlot, Cabernet franc | France
Penfolds Koonunga Hill | Shiraz, Cabernet | Australia
Pepperwood Grove | Merlot | United-States
Sebastiani | Cabernet-sauvignon, Merlot, Petit verdot, Barbera | United-States
PI : Private Import.
Wine
Menu
ROSÉ
Jackson-Triggs | Canada
HOUSE WINE
Blanc - Donini | Trebbiano, Chardonnay | Italy (1 Litre)
Rouge - Donini | Merlot | Italy (1 Litre)
Glass
CHAMPAGNE
Taittinger Réserve Brut | Chardonnay, Pinot noir, Pinot meunier | France
SPARKLING WINE
Sieur D’Arques Première Bulle | Blanquette de Limoux | France
Hungaria Grande Cuvée Brut | Hungary
BILLED ON THE MASTER ACCOUNT
Bar ticket #1
Canadian beer
Glass of house wine
Soft drink
Sparkling water
Bottled water
Bar ticket #2
Canadian beer
Glass of house wine
Aperitif (gin or scotch or rhum or vodka)
Digestives (mint liquor or Tia Maria)
Soft drink
Sparkling water
Bottled water
Alcohols
and Spirits
À LA CARTE BEVERAGES
Natural spring water 500ml
Sparkling water 355ml
Natural spring water and spakling water 750ml
Soft drink
À LA CARTE ALCOHOLS AND SPIRITS
Coors Light
Canadian Beer
Glass of house wine
Gin | Scotch | Rhum | Vodka
Mint liquor | Tia Maria
Cinzano | St-Raphaël | Pineau des Charentes
Trapiche | Wine by the glass
Bloody Mary | Bloody Caesar
Cognac | Grand Marnier
PUNCH
Alcohol-free punch (10 glasses minimum)
Punch with alcohol (10 glasses minimum)
Mimosa (10 glasses minimum)
Alcohol-free fruit punch (1 gallon)
Fruit punch with alcohol (1 gallon)
Two glasses of house wine
Two glasses of Trapiche wine
One glass of sparkling wine and one glass of house wine
Two glasses of sparkling wine and house wine
H OT E L P L A Z A Q U É B E C
3031, boul. Laurier
Quebec (QC)
G1V 2M2
T. 418-658-2727
F. 418-658-9528
plazavente@hotelsjaro.com
h o t e l s j a r o . c o m /p l a z a - q u e b e c /e n
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