CONGRESSES EVENTS MEETINGS 2017-2018

AUDIOVISUAL EQUIPMENTRENTALACCESSORIESMICROPHONESLaser pointerActive DI BoxWireless mouse and laser pointerStandard microphoneSplitter (6 inputs)Headset microphone (beige), TV qualitySwan-neck microphoneAUDIOVISUALWireless microphone (tie, headset, hand)ACL fixed screen 55” (in selected rooms)ACL flat screen 32”BEHRINGER MIXERSACL flat screen 40”4 inputsACL flat screen 50”6 inputsDress kit 6’ x 8’8 inputsDress kit 7,5’ x 10’LaptopAVAILABLE IN THE PLAZA I, PLAZA IIAND BEETHOVEN ROOMSProjection screen 6’ x 8’ (front / rear)Screen / projector comboDVD playerProjection screen 7.5’ x 10’ (front / rear)Polycom conference phoneCURTAINSpeaker with tripod14’ X 13’ with rodTripod screen with bottom drape 6’ x 6’Tripod screen with bottom drape 8’ x 8’TECHNICIAN (4 hours minimum)VGA signal splitterInstallation and technical support (per hour)Video projector 2,500 lumensVideo projector 3,000 lumens short-range(3-6 feet)Video projector 3,500 lumensVideo projector 5,000 lumens15

MEETINGPACKAGESTHE SIMPLEST WAY TO SET UP A MEETING!For the guests’ greatest convenience, Hotel Plaza Québec offers meeting packages. The hotel’s devotedteam 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 strategiclocation at the south entrance of Quebec City, Hotel Plaza Québec is very much appreciated by businesspeople and delegates.The hotel restaurant and coffee shop, the comfortable rooms, the beautiful indoors wimming pool, hot tuband 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 PACKAGEDepending 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).Any questions? The hotel’s sales representatives are always happy to help.Let them guide you through the organization of your event: plazavente@hotelsjaro.com17

COFFEE BREAKSAND SNACKSTHEMED COFFEE BREAKS (prices per person)RELAXING BREAK : one cookie and one crispy fruit-almond bar coffeePASTRY BREAK : variety of muffins and pastries (1 unit per person) coffeeSWEET BREAK : one cookie fresh cut fruits coffeeHEALTHY BREAK : fresh cut fruits yogurt, granola and dried fruits variety of pound cakes coffeeVEGETARIAN BREAK : Crudités and dip hummus, tzatziki and rusks cheddar (1oz) coffeeMORNING BREAK : mini bagels and mini baguettes (1 per person)cream cheese and jams fresh cut fruits coffeeVARIOUS SNACKSCoffee, tea or infusionSparkling water 355mlNatural spring water 500mlBottle of juice 300mlSoft drinkInfused water pitcher (serves 10)citrus and fresh mint pineapple, melon, mint and gingerJuice pitcher (serves 10)Fruit basket (12)Crispy dried fruit and almond chewy barVariety of cookies (12)Croissant, muffin, cinnamon bun, chocolate croissant, pound cakeSmall bags of chipsChip basketSalted peanut pouchRoasted and salted almond pouchChocolate fountain and fresh fruits (minimum of 12 people required)18

PLATTERSCrudités and dipCold cutsTerrines and pâtésCheddar cheeses (2oz) and rusksFresh cut fruitsCheddar cheeses (2oz), rusks and fresh fruitsFine cheeses (2oz) and rusksFine cheeses (2oz), rusks and fresh fruits12-SERVING SNACKSCorn chips, salsa and sour creamOrzo and vegetable salad with ranch vinaigretteQuinoa, red bean and arugula saladQuinoa, chickpea and cranberry saladBeet and feta saladGreek saladBroccoli, apple and cheddar saladSalmon, potato, cucumber and green saladGrilled vegetable and goat cheese vegetarian ciabatta sandwichSmoked ham flatbread sandwich with lettuce, Swiss cheese, bell peppers and Dijon sauceVariety of sandwiches (48 pieces): eggs, chicken and hamPulled pork baguette sandwich with BBQ sauceMerguez baguette sandwich with sauerkraut and Dijon mustardSmoked beef and Dijon mustard rye bread sandwichChicken salad wrap sandwichCrispy chicken wrap sandwichPulled duck ciabatta sandwich with old cheddar, onion confit, bell peppers and leeksSmoked salmon and Philadelphia cheese mini bagel12-SERVING SWEET SNACKSTwo chocolate diamondsHazelnut macaroons19

BREAKFASTSAND BUFFETSBREAKFASTSServed between6 am to 11 amCONTINENTAL BREAKFAST – coffee break styleOrange juice basket of mini pastries (2 per person) butter and jams fresh cut fruits coffee or teaHEALTHY BREAKFAST – coffee break styleOrange juice croissant or muffin butter and jams pound cakescheddar (1oz per person) fresh cut fruits coffee or teaAMERICAN BREAKFAST PLATE – minimum of 25 people required (2 choices of meat)Orange juice scrambled eggs bacon or ham or sausages browned potatoestoasts, butter and jams platter of fresh cut fruits to share coffee or teaPLAZA BREAKFAST PLATE – minimum of 25 people requiredOrange juice ham and cheddar omelette bacon or sausages baked beans mini meat piesbrowned potatoes toasts, butter and jams platter of fresh cut fruits to share coffee or teaAMERICAN BREAKFAST BUFFET – minimum of 50 people requiredOrange juice scrambled eggs maple French toasts bacon, ham and sausagesbrowned potatoes toasts (white, wheat or raisin bread) butter and jams cretonscream cheese variety of Danish pastries and mini croissants fresh cut fruitssliced tomatoes yogurt verrines with granola and dried fruits coffee or teaExtrasCretonsMeatYogurt verrine with granola and dried fruits20

BEFORE YOUR EYESMinimum of 50 people requiredMaple smoked hamCrêpes with fruitsOmelette to your liking: choice of mozzarella, ham,bell peppers, onions and mushroomsRoast beef and rosemary demi-glaceDELUXE AMERICAN BREAKFAST BUFFETMinimum of 50 people requiredOrange juice scrambled eggs breakfast pizza topped with hollandaise sauce and cheddarham butt end sliced before your eyes mini meat pies bacon sausages baked beansbrowned potatoes toasts, butter and jams cretons cream cheese variety of Danish pastriesand mini croissants maple French toasts variety of cheddar cheeses fresh cut fruitsyogurt verrines with granola and dried fruits coffee or teaExtrasEggs benedictCipate pieBRUNCHMinimum of 50 people requiredVariety of juices scrambled eggs eggs benedict with fresh asparagus bacon sausagesbrowned potatoes baked beans ham butt end sliced before your eyes Lac St. Jean meat piesAsian-style chicken strips on a bed of rice vermicelli mini bagels and cream cheese toasts, butterand jams pâtés and terrines cretons cold cuts variety of cheddar cheeses crudités and dipgreen salad and seasonings mixed salads (2) Crêpes with fresh fruits cooked before your eyespound cakes mini croissants and mini Danish pastries pastries yogurt verrines with granolaand dried fruits fresh cut fruits coffee or teaExtraRoast beef in cooking juice sliced before your eyes21

LUNCHESBUSINESS MENUServed betweenMinimum of 10 people required one choice for all11 am to 5 pmSMOKED HAM FLATBREAD SANDWICHVegetable juice flatbread stuffed with smoked ham, lettuce, Swiss cheese,bell peppers and Dijon sauce broccoli, apple and cheddar salad rillettes and confitcrudités and dip dessert of the ChefCLUB-STYLE CHICKEN WRAP SANDWICHVegetable juice tortilla stuffed with chicken salad broccoli, apple and cheddar saladcold cuts and fine cheese crudités and dip dessert of the ChefPULLED PORK BAGUETTE SANDWICHVegetable juice baguette stuffed with pulled pork and BBQ sauce beet and feta saladdill pickle crudités and dip dessert of the ChefREUBEN’S SANDWICHVegetable juice rye bread stuffed with smoked beef and Dijon mustard classic coleslawdill pickle crudités and dip dessert of the ChefMERGUEZ BAGUETTE SANDWICHVegetable juice fine baguette stuffed with merguez, sauerkraut and Dijon mustardorzo and fine herbs salad old cheddar crudités and dip dessert of the ChefVEGETARIAN CIABATTA SANDWICHVegetable juice ciabatta bread stuffed with grilled vegetables (bell peppers, onions and zucchinis)and goat cheese quinoa, chickpea and cranberry salad fine cheese crudités and dipdessert of the ChefDUCK CIABATTA SANDWICHVegetable 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 ChefExtraSoup of the day served in a tureen22

BANQUET-STYLE LUNCHMinimum of 50 people requiredGarden mix and dipAPPETIZERSSeasonal soupBocconcini-tomato carpaccio with fresh basil and balsamic vinegar reductionGame and pheasant terrine, candied figs, croutons, orange vinaigrette and balsamic vinaigretteSmoked salmon stack, blood orange and dill-flavoured sour creamMAIN COURSESChicken breast topped with citrus saucePork tenderloin stuffed with brie and cranberries, and topped with white wine saucePork tenderloin topped with a demi-glace sauceDuck leg confit with port sauce and blueberry compoteSeafood stew with creamy leek and white wine sauceSalmon fillet with creamy dill sauceBone-in split chicken breast with a BBQ-bourbon sauceVeal medallion (5oz) with cognac demi-glace sauceDESSERTSWILLIAM PEAR: pear, salted caramel and milk chocolate mousse served on a chocolate GenoiseRIO: strawberry mousse and white chocolate mousse served on a vanilla GenoiseROYAL : truffle chocolate mousse served on an almond cookie with crunchy hazelnut pralineCheesecake verrine with apple crumble and salted caramel on topCOFFEE, TEA OR INFUSION23

LUNCH BUFFETSServed between11 am to 5 pmLIGHT BUFFETMinimum of 35 people required*A maximum of 1 hour and a half of service time is allotted for the Light BuffetVegetable juiceSeasonal soupAPPETIZERSSalad bar and its assortments of vegetables, condiments and marinadesMixed salad duo of the dayPlatter of cheddar cheeses, roasted nuts and dried fruitsPlatter of cold cutsONE CHOICE OF PLATTER - extra for a second choiceFine baguette sandwiches stuffed with merguez, sauerkraut and Dijon mustardVegetarian ciabatta sandwiches stuffed with grilled vegetables and goat cheeseFlatbread sandwiches stuffed with smoked ham, lettuce, Swiss cheese, bell peppers and Dijon sauceChicken salad wrap sandwichesDESSERTPlatter of sweet mouthfuls to share (1 per person)COFFEE, TEA OR INFUSIONExtrasChef’s choice maki (2 pieces per person) with garnishesPlatter of fine cheeses (1oz per person)Platter of smoked salmon and gravlax24

GOURMET BUFFETMinimum of 50 people required*A maximum of 2 hours of service time is allotted for the Gourmet BuffetVegetable juiceSeasonal soupCOLD DISHESSalad bar and its assortments of vegetables, condiments and marinadesMixed salad duo of the dayOPTION 1Platter of cheddar cheeses, roasted nuts and dried fruitsPlatter of cold cutsHOT DISHES 2 CHOICES - extra for a third choiceChicken aiguillettes topped with citrus saucePoultry aiguillettes topped with creamy oyster mushroom saucePork tenderloin stuffed with old cheddar and pears, topped with a demi-glace sauceGrilled vegetable vegetarian pastaSalmon fillet with dill and raspberry sauceCarbonara penne pasta*The dishes with proteins presented above are served with the Chef’s choice of starch and vegetablesDESSERTPlatter of sweet mouthfuls to share (1 per person)COFFEE, TEA OR INFUSIONOPTION 2Minimum of 50 people requiredAdd a sandwich platter to the OPTION 1 menu:Fine baguette sandwiches stuffed with merguez, sauerkraut and Dijon mustardVegetarian ciabatta sandwiches stuffed with grilled vegetables and goat cheeseFlatbread sandwiches stuffed with smoked ham, lettuce, Swiss cheese, bell peppers and Dijon sauceChicken 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 saladChef’s choice maki (2 pieces per person) with garnishesPlatter of fine cheeses (1oz per person)Platter of smoked salmon and gravlax25

EVENING MEALSMinimum of 50 people requiredAPPETIZERSCamembert, apple and leek puff pie and caramelized pecansVerrine of duck and pulled duck mousse, orange marmalade and croutonsVerrine of salmon and smoked salmon mousseOld cheddar stack, prosciutto and cantaloupeGarden mix and dipBeef carpaccio, Parmesan flakes and arugulaSEASONAL SOUPMAIN COURSESPork tenderloin stuffed with Le Mamirolle cheese and portobello mushrooms, Dijon sauceBellechasse pork ossobuco and mushroom sauceTurkey topped with tarragon sauceChicken supreme stuffed with old cheddar and spinach rolled up in prosciutto and toppedwith a port-fig sauceSalmon fillet, candied oranges and citrus sauceBone-in split chicken breast and Dijon sauceMelting beef cheek with red wine sauceDuck legs (2) with spicy caramel sauceVeal medallion and pan-fried oyster mushrooms with two-mustard sauceAAA beef striploin with bordelaise sauceAAA filet mignon (6oz) with Madagascar green peppercorn sauceDESSERTSMilk chocolate and salted caramel mousse baladin served on a chocolate GenoiseEuropean-style Black Forest cakeNew York-style salted caramel cheesecakeThe trilogy: crème brûlée chocolate mousse cake cheesecake verrine with apple crumbleand salted caramel on topCOFFEE, TEA OR INFUSION26

EVENING BUFFETSCONCERTO BUFFETMinimum of 50 people required*A maximum of 2 hours and a half of service time is allotted for the Concerto BuffetSEASONAL SOUPCOLD DISHESSalad bar and its assortments of vegetables, condiments and marinadesMixed salad duo of the dayChef’s choice maki (2 pieces per person) with garnishesPlatter of cheddar cheeses, roasted nuts and dried fruitsPlatter of cold cutsHOT DISHES 3 CHOICES - extra for a fourth choiceSeafood stew, scallop styleTurkey cutlets with a maple-port-cranberry sauceVeal cutlets stuffed with chorizo and olives,Meaux mustard and white wine saucePork tenderloin with apple sauceSalmon fillet, candied oranges and citrus saucePenne pasta with roasted-garlic rosé sauce and pancettaMarinated chicken, Asian-style vegetable sautéin sesame, soy and ginger sauceCheese tortellini with grilled vegetables,olive oil and fine herbs*The dishes with proteins presented above are servedwith the Chef’s choice of starch and vegetablesVARIETY OF 3 DESSERTS AND FRUIT SALADCOFFEE, TEA OR INFUSION27

MAESTRO BUFFETMinimum of 50 people required*A maximum of 2 hours and a half of service time is allotted for the Maestro BuffetSEASONAL SOUPCOLD DISHESSalad bar and its assortments of vegetables,condiments and marinadesMixed salad duo of the dayChef’s choice maki (2 pieces per person) with garnishesPlatter of cheddar cheeses,roasted nuts and dried fruitsPlatter of smoked salmon and garnishesPlatter of cold cutsHOT DISHES 3 CHOICESExtra for a fourth choiceShrimp skewers with garlic butterTurkey cutlets with a maple-port-cranberry sauceVeal cutlets stuffed with chorizo and olives,Meaux mustard and white wine saucePork cheek confit with cognac-pepper sauceDuck and sweet potato parmentierPenne pasta with roasted-garlic rosé sauce and pancettaAAA roast beef in cooking juiceCheese 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 vegetablesVARIETY OF 3 DESSERTS AND FRUIT SALADCOFFEE, TEA OR INFUSION28

GASTRONOMIC BUFFETMinimum of 50 people required*A maximum of 2 hours and a half of service time is allotted for the Gastronomic BuffetSEASONAL SOUP AND VARIETY OF FRENCH BREADSCauliflower cream soupParsnip and carrot creamy soup with pear and curryCOLD DISHESSalad bar and its assortments of vegetables,condiments and marinadesAsian boxes (1 per person): spicy tuna tataki on a vermicelliand marinated vegetables saladMixed salad duo of the daySalmon gravlax and garnishesChef’s choice maki (2 pieces per person) with garnishesPlatter of fine cheeses, roasted nuts and dried fruitsPlatter of terrines and garnishesPlatter of cold cutsHOT DISHES 4 CHOICES - extra for a fifth choiceShrimp skewers with garlic butterTurkey cutlets with a maple-port-cranberry sauceVeal cutlets stuffed with chorizo and olives, Meaux mustard and white wine saucePork cheek confit with cognac-pepper sauceDuck and sweet potato parmentierPenne pasta with roasted-garlic rosé sauce and pancettaUnilateral pan-seared scallops with apple and white wine sauceAAA roast beef in cooking juiceCheese 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 vegetablesVARIETY OF 3 DESSERTS AND FRUIT SALADCOFFEE, TEA OR INFUSION29

GOURMET COCKTAILSOPTION 1OPTION 2Minimum of 50 people requiredMinimum of 50 people required 1 beverage (beer, house wine,sparkling water or soft drink) 2 beverages (beer, house wine,sparkling water or soft drink) 8 classic canapés (hot and cold) 8 deluxe canapés (hot and cold) Mignardises (2 per person) Chef’s choice dessert in mini verrinesExtraCocktail dinner stations (minimum of 50 people required per station)ADD STATIONS TO YOUR GOURMET COCKTAILSUSHI (3 units per person)Variety of maki and hosomakiwasabi, ginger and soy sauceTHE ASIAN(1 box per person)Asian box filled with a vermicelliand marinated vegetables saladA choice of protein: pork, chicken or shrimpTARTARES (3 units per person)Station with cookBeef tartare by the spoonfulSalmon ta

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 MICROPHONES Active DI Box Standard microphone