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In order to make a group reservation, we recommend sending an email to admin@oreeduboisrestaurant.com.We will need the following information to proceed with the booking:• Booking date• Number of guests• Booking time• Email address• Name for the reservation• Main contact number and auxiliary number• List of allergies and dietary restrictions• Menu choice• Billing (separate or an invoice)• Reason for booking (birthday, anniversary, retirement, etc.)
Our group reservations start at 11 guests.We accept groups of a maximum of 26 guests only in our upstairs dining room.If you wish to have the room for a private event, there are renting fees depending on the number of guests the day of:From 15 to 19 guests, there is a $250 fee.From 10 to 14 guests, there is a $500 fee.Fewer than 10 guests, the fee will be established at the time of booking.There are three group menu options. The whole group must have the same menu.Our menus are extremely seasonal, the following choices are therefore meant to be guides and not the exact menu.Gratuity PolicyA 20% gratuity is automatically added for groups of 12 guests or more.This gratuity is calculated on the pre-tax total.
four coursesSoupSoup of the dayAppetizersMushrooms in a puff pastry, cream sauceSeasonal mixed green saladSpecialtiesDuck confit, seasonal sauceSlow-cooked chicken breast, seasonal saucePan-seared seasonal fishDessertSeasonal creme bruleeAndCoffee, tea or herbal teaTaxes and service not includedPrices are subject to change without prior notice
four coursesSoupCaramelized onions potageAppetizersMushrooms in a puff pastry, cream sauceSeasonal mixed green saladSeafood or chacuterie appetizerSpecialtiesDuck confit, seasonal sauceRed meat (ex: Red deer medallion)Third seasonal options (ex: fish, chicken, or cavatellis)DessertSeasonal creme bruleeAndCoffee, tea or herbal teaTaxes and service not includedPrices are subject to change without prior notice
six courses- This menu is custom made with the group organizer and the chef -CanapésThree canapes per personSoupCaramelized onions potageAppetizersSeasonal mushroom appetizerSeasonal foie gras fondantSeafood or charcuterie appetizerSpecialtiesDuck confit and pan-seared foie gras, seasonal sauceRed meat (ex: Beef filet)Third option (ex: fish, chicken, or cavatellis)Pré-DessertMultiple options:Trou Normad, cheese plate, chocolateDessertSeasonal creme bruleeAndCoffee, tea or herbal tea