
Christmas Gourmet – Cocktail Reception
SUGGESTIONS FOR HORS D’ŒUVRES AND LIGHT DINNER COURSE
HEATING INSTRUCTIONS INCLUDED
APETIZERS
Mini pita grilled with cumin and virgin oil, hummus dip
Kalamata olives, marinated and pitted
COLD HORS-D’OEUVRES
French canelé, lobster meat salad, remoulade and orange zest
Salmon form our smokehouse on a crostini with caper cream
tomato, avocado, mint and mango maki roll, ponzu sauce
Cucumber roll with chicken and fine herbs, tamari sauce
Marinated beef roll, soya sauce caramel, Enoki and coriander
HOT HORS-D’OEUVRES
duck confit cigar with five spices, cranberry sauce
Grilled eggplant with Ricotta, Feta and aniseed Dukkah
Polenta, sundried tomatoes, mushrooms abd cheddar
Satay of shrimps with lime and coconut, peanut sauce
Roblochon blue potato and country ham
LIGHT DINNER COURSES (FORK REQUIRED)
Duck breast from our smokehouse, marinated beets, lamb’s lettuce, small berries, honey mustard
Roasted eggplant and zucchinis, tomato confit, Mozzarella Di Bufala, grilled red pepper sauce, pesto and fleur de sel
Tian of Gravlax salmon with citrus zest, fennel and apple cider salad, crème fraîche with capers, large blini
Wild mushrooms Vol au vent, vegetable broth with basil, Old Cheddar shavings, roasted baby tomatoes, mustard sprouts
Paella with roasted farm chicken breast, mild chorizo sausage, grilled shrimps and scallops
Charlotte of duck confit, parnship and Yukon potato puree, wild mushrooms, artichoke, roasted onions, port wine sauce
DESSERTS
Preserved fruit cake, rhum, Chiboust cream, cardamome, salted caramel
Pear pudding chômeur, mascarpone foam, maple syrup, cranberries and blueberry sauce
Mini Christmas log with 70% dark chocolate and crème brûlée, preserved fruits, orange blossom crème anglaise
12 hors d’oeuvres, apetizers, one light dinner course and one dessert, 43,50 $ per person
8 hors d’oeuvres, apetizers, two light dinner courses and one dessert, 47,50 $ per person
for a minimum of 12 guests