The following menu is the only menu offered to groups of 10 people or more from November 26th to December 30th.<\/strong> APPETIZERS<\/strong><\/span> Optional: ***Trou Normand (Raspberry sorbet and Calvados 10$) ***<\/p>\n MAIN DISHES<\/span><\/strong> CHEESE CASSEROLES (Cheese served in a hot casserole with potatoes, pickles, salad)<\/span><\/strong> Or<\/strong><\/p>\n SHARED DISHES (2 people min., price\/pers.)<\/span><\/strong> Pls sit face to face. All shared dishes come with potatoes, vegetables, salad, pickles. DESSERTS<\/strong><\/span> Minimum order 67$\/pers. Before taxes and gratuity.<\/em><\/strong><\/p>\n<\/div> APPETIZERS<\/strong><\/span> Optional: ***Trou Normand (Raspberry sorbet and Calvados 10$) ***<\/strong><\/p>\n MAIN DISHES<\/span><\/strong> CHEESE CASSEROLES (Cheese served in a hot casserole with potatoes, pickles, salad)<\/span><\/strong> Or<\/strong><\/p>\n SHA<\/span>RED DISHES (2 people min.,price\/pers.)<\/span><\/strong>\u00a0Pls sit face to face. All shared dishes come with potatoes, vegetables, salad, pickles. DESSERTS<\/strong><\/span> Minimum order 78$\/pers. Before taxes and gratuity.<\/em><\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div> Menu subject to change without notice.
\nThis menu is not valid for December 31st or for private events. We will exceptionally be open on Wednesdays, December 2nd, 9th, and 16th. For group requests, send us an email to info@laraclette.ca<\/a>, stating your name, phone number, number of people, and desired date. A credit card will be required to make the reservation. We do not accept multiple reservations for a single group.
\nOur private room can accommodate a minimum of 20 people and a maximum of 25 people, a room rental fee of $200 plus tax will be charged additionally.<\/p>\n<\/div>Group Menu 1: 67$\/pers.
\n3 course: Appetizer, Main dish, Dessert<\/h3>\n<\/div>
\nSoup of the day
\nAndalusian cold Gazpacho
\nSalad of the day<\/p>\n
\nZurich style sliced veal, cream sauce, paprika, wine, mushrooms
\nCod fish filet, pine nut crunch, fig vichyssoise cream, sturgeon caviar
\nDuck breast, sweet potato mousseline, poultry stock with red berries
\nCrusted lamb rack, gnocchi, saut\u00e9ed eggplant, black garlic sauce\u00a0 +10$<\/strong>
\nGrilled filet mignon, argentine shrimp gratin, Bordelaise sauce +10$ (add foie gras +10$)<\/strong><\/p>\n
\nTartiflette<\/strong> (Melted Reblochon cheese, lardons, onions, cream, white wine, sliced cured meats)
\nShepherd<\/strong> (Melted raclette cheese, sliced cured meats)
\nVegetarian<\/strong> (Melted raclette cheese, vegan hash, veggies)
\nSurf & Turf <\/strong>(Melted raclette cheese, salmon, shrimps, sliced cured meats) +4$<\/strong><\/p>\n
\nClassic cheese fondue<\/strong> (served with cured meats or vegetarian) +$2<\/strong>, choice: (regular\/pink peppercorn\/shallots) or
\nLardoons +2$\/Porcinis and thyme +2$\/Bread dip Kirsch +8$
\nEuropean style raclette with stove<\/strong>, cheese of the day, cured meats or vegetarian +$2<\/strong><\/p>\n
\nAlmond & chestnut cream Mont Blanc, vanilla frozen parfait with apricot sauce
\nAffogato (vanilla ice cream, espresso, white chocolate, biscotti) (add Kahlua +$5<\/strong>)
\nSorbet of the day or vanilla ice cream, berry fruits and wafer<\/p>\nMenu 2 is mandatory for groups of 20 or more.
\nGroup Menu 2: 78$\/pers.
\n3 course: Appetizer, Main dish, Dessert<\/h3>\n<\/div>
\nSpinach and green pea soup, cranberry compote
\nCrushed potatoes, black beans, grilled octopus & chorizo emulsion
\nMushroom & thyme p\u00e2t\u00e9, red onion compote with balsamic
\nItalian-style beef tartare, crema di pomodoro, confit egg yolk +2$<\/strong>
\nMelted raclette cheese, regular or pink peppercorn (with lardons +2$<\/strong>)
\nMelted Reblochon cheese with truffled mushrooms +3$<\/strong><\/p>\n
\nZurich style sliced veal, cream sauce, paprika, wine, mushrooms
\nCod fish filet, pine nut crunch, fig vichyssoise cream, sturgeon caviar
\nDuck breast, sweet potato mousseline, poultry stock with red berries
\nCrusted lamb rack, gnocchi, saut\u00e9ed eggplant, black garlic sauce\u00a0 +10$<\/strong>
\nGrilled filet mignon, argentine shrimp gratin, Bordelaise sauce +10$ (add foie gras +10$)<\/strong><\/p>\n
\nTartiflette<\/strong> (Melted Reblochon cheese, lardons, onions, cream, white wine, sliced cured meats)
\nShepherd<\/strong> (Melted raclette cheese, sliced cured meats)
\nVegetarian<\/strong> (Melted raclette cheese, vegan hash, veggies)
\nSurf & Turf<\/strong> (Melted raclette cheese, salmon, shrimps, sliced cured meats) +4$<\/strong><\/p>\n
\nClassic cheese fondue<\/strong> (served with cured meats or vegetarian, choice: regular\/pink peppercorn\/shallots) or
\nLardoons +2$\/Porcinis and thyme +2$\/Bread dip Kirsch +8$
\nEuropean style raclette with stove<\/strong>, cheese of the day, cured meats or vegetarian<\/p>\n
\nPistachio tiramisu, soft biscuit, raspberry coulis
\nAlmond & chestnut cream Mont Blanc, vanilla frozen parfait with apricot sauce
\nAffogato (vanilla ice cream, espresso, white chocolate, biscotti) (add Kahlua +$5<\/strong>)
\nLe D\u00f4me 72% chocolate fondant, Butterscotch, vanilla ice cream, cake, berries +$8<\/strong>
\nSorbet of the day or vanilla ice cream, berry fruits and wafer<\/p>\nINFORMATION<\/h3>\n<\/div>
\n514 524-8118<\/a>\/info@laraclette.ca<\/a>
\n\u201cBRING YOUR OWN WINE or CHAMPAGNE!\u201d
\nNon-alcoholic wine\/beer, mocktails and beverages available on premises.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5022","page","type-page","status-publish","hentry"],"yoast_head":"\n