Montreal’s best cocktail receptions

Cocktail receptions are ideal for such occasions as galas and inaugurations. What makes cocktail receptions different than typical cocktail parties is that in addition to the canapés and hors d’oeuvres that are served, your guests will also be able to enjoy heartier dishes. These foods can be consumed with a fork and only using one hand. A practical way to satisfy all your guests.

APETIZERS
  • Grilled pita crackers with fresh thyme, Hummus dip
  • Mediterranean mix of roasted and salted nuts
COLD HORS D’OEUVRES
  • Savory cannelé garnished with lobster salad, remoulade, avocado and orange zest
  • Cracker with pure foie gras mousse, maple and green pea puree, beet chips
  • House smoked salmon crostini with creamy caper aigrelette
  • Sundried tomato, mango, mint and avocado Maki, Ponzu sauce
  • Cucumber crepe stuffed with coriander chicken breast, tamari sauce
  • Albacore tuna marinated with caraway, black radish slice and wasabi

 

MAIN COURSES
  • Homemade salmon Gravlax, fennel remoulade, creamy caper aigrelette and red beet coulis
  • Roasted eggplant, zucchinis and red pepper, tomato confit, Mozzarella Di Bufala, grilled red pepper sauce, crispy basil, pesto and fleur de sel
  • Îles-de-la-Madeleine lobster tian with crushed avocado, fresh mango and mint salad, cucumber roll (6.50$ extra)

 

  • Duck confit Charlotte with parsnip and Yukon potato puree, wild mushrooms, roasted onions and orange-port sauce
  • Grilled canadian Atlantic salmon, spinach and fennel braised in a fish broth with Madras curry, coconut milk and ginger, roasted baby tomatoes, cress sprouts
  • Butternut squash Carnaroli risotto, Beurre Blanc poached lobster, Mascarpone, salted bacon, black trumpets perfumed with truffles (6,50$ extra)
  • Pan seared Atlantic halibut, vegetable ratatouille with saffron, watercress and toasted slivered almonds salad, fine herbs emulsion (5$ extra)

 

HOT HORS D’OEUVRES
  • Black olive arancini with a tomato and roasted pepper coulis
  • Mushroom and sundried tomato polenta cassolette with Cheddar gratin
  • Lamb cigar with pine nuts and figs, plum sauce
  • Coconut-lime shrimp with peanut sauce
  • Angus Prime flank steak mini brochette with our Signature marinade
  • Baby vitelotte potato stuffed with country ham, Reblochon gratin

 

DESSERTS
  • Rasberry Palais Royal cake with vanilla cream
  • Pear and maple bread pudding
  • Exotic fruits salad
  • Grilled almond Success cake, chocolate sauce
  • Tanzanie Chocolate brownie, Chantilly cream and berry compote, in a verrine
  • Tiramisu, Savoie cake, Sambuca perfumed strawberries, in a verrine

 

 

12 hors d’œuvres and the apetizers, a choice of one main course and one dessert, 41.50$ per person

9 hors d’oeuvres and the appetizers, a choice of two main courses and one dessert, 46.50$ per person

 

Turnkey package for the first option, hors d’oeuvres served on glass platters by the service staff, (2 for 12 guests), 1 main course, wine and water glasses, dinnerware, ice, all necessary equipment for the service and the kitchen as well as the delivery and pick-up.

Starting at 72.50$ per person