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