A highly-refined and sophisticated menu

If you want to impress your guests, Robert Alexis can help. Our three to five-course meals offer a variety of appealing appetizers, mouth-watering main courses, savoury salads, flavourful fine cheese, and dazzling desserts.

Small budget distinction


Here are some suggestions of hot repas for every occasions, served on plates or as a buffet.

With heating instructions or with service staff.



  • Hazelnut grilled zucchini, basil, Parmesan shavings and balsamic dressing
  • Cherry tomato Panzanella with avocado, cucumber, Bocconcini and homemade croutons, lemon sauce vierge
  • House smoked salmon, mixed greens, creamy caper aigrelette
  • Waldorf salad with Îles-aux-Grues Cheddar and roasted nuts
  • Quinoa salad, chickpeas, sweet tomato and grilled Haloumi
  • Grilled lentils salad, cranberries, fresh parsley, Goat cheese and cumin



  • Grilled Angus Prime flank steak with our Signature marinade and herbed butter
  • Thai free-range chicken breast flavored with bergamot leaf, crunchy curry vegetables and Hainanese rice
  • Milk-fed veal Kofta stuffed with Comté cheese and lemon, slow cooked in vegetable broth
  • Black beer stewed beef, roastedonions and tarragon
  • Poached salmon fillet, vanilla beurre blanc and citrus
  • Cranberry and preserved lemon free-range chicken breast, rosemary creamy sauce
  • Wild mushroom raviolis with mild spices, mirepoix cooked in a vegetable broth with basil


All our dishes are served with seasonal vegetables and starchy



  • Rasberry Palais Royal cake with vanilla cream
  • Seasonal fruits salad
  • Grilled almond Success cake, chocolate sauce
  • Chocolate and Frangipane tartlet, strawberry coulis


A choice of one starter, one main course and one dessert, 27.50$ per person

The suggested menus above are available for a minimum of 12 people

Our classics


Served on plates or as a buffet, for every occasions

  • Colorfoul pickled beets, house smoked duck breast with a Mâche, berry, radish salad and honey mustard
  • Ricotta, arugula and Speck prosciutto roll, black olives, capers, basil and tomato tartar, balsamic caramel
  • Homemade salmon Gravlax, fennel remoulade, creamy caper aigrelette and red beet coulis
  • Spiced flank steak Tataki with radish, rasberries, asparagus, Parmesan, baby arugula and a Sherry vinaigrette
  • Roasted eggplant, zucchinis and red pepper, tomato confit, Mozzarella Di Bufala, grilled red pepper sauce, crispy basil, pesto and fleur de sel

* * * * *

  • Snow crab cake, Jerk mayonnaise, pepperonata and mint cucumber roll
  • Wild mushrooms Vol au vent, vegetable broth with basil, Old Cheddar shavings,roasted baby tomatoes, mustard sprouts
  • Crispy roll filled with five spice duck confit, grilled Corinthian raisins and pine nuts, pomegranate and mixed salad, smoked apple sauce
  • Grilled canadian Atlantic salmon fillet, spinach and fennel braised in a fish broth with Madras curry, coconut milk and ginger, roasted baby tomatoes, cress sprouts
  • Creamy ginger, celery and sweet potato soup with Granny Smith apple and fresh mint raita, chive oil



  • Duck confit Charlotte with parsnip and Yukon potato puree, wild mushrooms, roasted onions and orange-port sauce
  • Braised Cornish hen with Provencal spices and candied garlic, green and yellow beans salad, red onions, lime and basil pesto
  • Seared striped bass, mushrooms with thyme, sweet tomatoes, gnocchis, Chorizo, julienned green olives and sauce vierge
  • Guiness-braised beef shoulder tender with polenta flan, candied garlic petals, corn shoots and lemon gravy
  • Valencian Paella, roasted free-range chicken, mild Chorizo sausage, grilled shrimps, scallops, mussels, green peas and corn
  • Jail Island salmon fillet with lime and sundried tomato Viennoise, creamy lentils with fines herbs and yogurt
  • Slow cooked veal rump with pearl onions, chestnuts, sweet potato gratin and Merlot gravy
  • 24 hour braised Angus Prime beef short rib with mild spices, celery root puree, wild mushrooms, caramelized Cipollini onions, candied cranberries and red wine beet juice


All our dishes are served with seasonal vegetables



  • Palette de fromages fins du terroir, marmelade d’orange sanguine, compotée de cerise et noix rôties



  • Rasberry Palais Royal cake with berry coulis and orange zest Crème Anglaise, cocoa nib tuile
  • Pear bread pudding, maple Mascarpone mousse with Lac Saint-Jean blueberry compote
  • Sablé Breton topped with exotic fruits salad, citrusy Chiboust cream, kiwi coulis
  • Grilled almond Success cake, chewy meringue, Espresso butter cream, Tanzania chocolate coulis
  • Cortland apple puff pie, salted butter caramel and strawberries compote with ice cider


A choice of one starter, one main course and one dessert, 37.50$

A choice on one starter, one main course, a cheese platter and one dessert, 44.50$
A choice of one cold starter, one hot starter, one main course and one dessert, 46.00$