An outstanding feast

If you want your wedding reception to be an exceptional and sophisticated experience, let Robert Alexis catering service wow you and your guests with our extraordinary menu featuring refined dishes that are prepared in line with your tastes and preferences.





  • Mediterranean mix of roasted and salted nuts and Puff pastry cheese straws for apetizers


  • Gingerbread canapé with torchon-style foie gras, apple, fig and maple chutney
  • House smoked salmon crostini with creamy caper aigrelette
  • Cucumber crepe stuffed with coriander chicken breast, tamari sauce
  • Coconut-lime shrimp with peanut sauce
  • Singapore style Angus Prime beef mini satay
  • Baby vitelotte potato stuffed with country ham, Reblochon gratin


  • Creamy ginger, celery and sweet potato soup with Granny Smith apple and fresh mint raita, chive oil
  • Waldorf salad with Îles-aux-Grues Cheddar and roasted nuts


  • 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)

* * * * *

  • Snow crab cake, Jerk mayonnaise, pepperonata and mint cucumber roll
  • Crispy roll filled with five spice duck confit, grilled Corinthian raisins and pine nuts, pomegranate and mixed salad, smoked apple sauce
  • Pan seared Saint-Jacques, truffled asparagus puree, pepper confit salpicon, tomato chutney and Parmesan tuile (5$ extra)


  • Cranberry and pear sorbet with a splash of Grappa
  • Mojito granita with lime, fresh mint and a splash of Rhum


  • Duck confit Charlotte with parsnip and Yukon potato puree, wild mushrooms, roasted onions and orange-port sauce
  • Jail Island salmon fillet fine herbs Viennoise, creamy lentils with yogurt and preserved baby tomatoes
  • 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
  • Angus Prime beef tenderloin, oxtail marinated in honey and red wine with frothy roasted potato mousse, chanterelles, glazed beets and Tasmanian pepper gravy (17$ extra)
  • Atlantic halibut fillet with lime and sundried tomato Viennoise, wild mushrooms with thyme, sweet baby tomatoes, gnocchis, julienned green olives and Bellota Chorizo, lemon and virgin oil vinaigrette (15$ extra)


  • Selection of fine local cheeses, blood orange marmalade, cherry compote and roasted nuts


  • 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
  • Grand Cru chocolate mirror cake, Cortland apple pastilla, pine nut ice cream (3.50$ extra)



  • Baby potato Poutine à la Lyonnaise, cheese curds and homemade BBQ sauce
  • Smoked Meat mini rye bread roll, pickle and mustard
  • Pulled pork sandwich with homemade coleslaw
  • Mini hamburger AAA

A choice of 2 from the suggestions above


This flexible package (cost variable according to number of guests) is based on 100 guests. The package includes: place settings, cocktail tables and stools, linen, various required kitchen equipment, venue set-up, Kitchen personnel for a period of 6 hours, Service personnel until 3:00am, as well as delivery fees to Montreal.

 Your choice of 5 Hors D’Oeuvres, one starter, one main and one dessert, from 120.00 $ per person

Your choice of 5 Hors D’Oeuvres, one soup or salad, one starter, one entremets, a cheese platter, one main and one dessert, from 145.00 $ per person