Montréal’s best cocktail receptions

For a gala evening, a launch or an opening, Robert Alexis Traiteur recommends a cocktail reception. This format allows guests to socialize, as they can move around from conversation to conversation while enjoying a variety of foods.

The cocktail reception is a little different from the usual cocktail party: in addition to snacks and hors d’oeuvres, we serve more filling dishes as well. However, these are prepared to be eaten with one hand, using just a fork and no knife, so guests can easily enjoy them as they work the room.

And while a cocktail reception may be more dynamic than a traditional sit-down, five-course meal, that doesn’t mean it has to be any less refined and elegant. Our chef’s creations, worthy of the finest dining establishments, will delight your senses. The increasing popularity of cocktail receptions is no surprise, as they are perfect for even the biggest events. Like weddings!

Check out our mouth-watering menu suggestions.


COCKTAIL DINATOIRE

  Hors d’œuvres and main courses suggestions

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, 43.00$ per person

9 hors d’oeuvres and the appetizers, a choice of two main courses and one dessert, 48.50$ 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 75.00$ per person


COCKTAIL DINATOIRE

« finger food » cocktail dinatoire suggestion

APETIZERS
Grilled pita crackers with fresh thyme, Hummus dip
Mediterranean mix of roasted and salted nuts

COLD HORS D’OEUVRES
Canapé topped with a Prosciutto, foie gras and fig chutney roll
Brioche canapé with Goat cheese, sweet cherry tomato and basil
Savory cannelé garnished with shrimp salad, remoulade, avocado and orange zest
Tête de Moine stuffed Medjool date with pepper and pecans
Homemade salmon Gravlax on a pumpernickel cracker, Tasmanian pepper beet puree
Sundried tomato, mango, mint and avocado Maki, Ponzu sauce
Artichoke salad, black olive and tomato mini pita
Marinated beef roll, soya sauce caramel, Enoki and coriander

HEARTIER HORS D’OEUVRES
Pulled pork Banh Mi and red cabbage salad with roasted sesame oil
Migneron de Charlevoix mini grilled cheese with caramelized onions
Montreal smoked meat rye bread roll, mustard and pickles
Baby potato Poutine à la Lyonnaise, cheese curds and homemade BBQ sauce

HOT HORS D’OEUVRES
Black olive arancini with a tomato and roasted pepper coulis
Snow crab cake with Jerk mayonnaise
Coconut-lime shrimp with peanut sauce
Savory Brie, Whisky and pecan pie
Savory wild mushrooms pie with Cheddar gratin
Assortment of dumplings, tamari and shallot sauce
Crispy roll filled with duck confit, cranberry sauce
Shish Taouk free-range chicken, tahini sauce

DESSERTS
Mignardises platter : Royal chocolate cake, sugar fudge, mini grilled almond Success cake with espresso cream and Tanzanian chocolate ganache
Pear bread pudding, maple Mascarpone mousse with Lac Saint-Jean blueberry compote, in a verrine
Lemon Tiramisu on a Savoie cake, Sambuca perfumed strawberries, caramel tuile, in a verrine

10 hors d’œuvre and the apetizers, heartier hors d’oeuvres and a choice of one dessert, 42$ per person

Turnkey packages including the complete menu served on glass platters by the service staff (1 for 12 guests), wine and water glasses, ice, all necessary equipment for the service and the kitchen as well as the delivery and pick-up
Starting at 63.50$ per person