Our most popular creations

Culinary trends come and go, and we never know what the next flavour of the month will be. It’s important to stay relevant and know how to innovate, of course, but not at the expense of casting aside the classics. These dishes are big hits for a reason!

Robert Alexis Traiteur has mastered the art of the successful reception. You can trust us to handle your event, whatever it may be, because everyone loves delicious dishes carefully prepared with the best ingredients. You can’t go wrong with our classics: we’ve served them countless times, and our customers keep asking for more. Let us take care of your next meal, be it for business or pleasure. You won’t regret it!

These are our signature dishes.


OUR CLASSICS

Served on plates or as a buffet, for every occasions

STARTERS
Colorfoul pickled beets, house smoked duck breast with a Mâche, berry, radish salad and honey mustard
Ricotta, arugula and Speck prosciutto roll, black olives, capers, basil and tomato tartar, balsamic caramel
Homemade salmon Gravlax, fennel remoulade, creamy caper aigrelette and red beet coulis
Spiced flank steak Tataki with radish, rasberries, asparagus, Parmesan, baby arugula and a Sherry vinaigrette
Roasted eggplant, zucchinis and red pepper, tomato confit, Mozzarella Di Bufala, grilled red pepper sauce, crispy basil, pesto and fleur de sel

* * * * *
Snow crab cake, Jerk mayonnaise, pepperonata and mint cucumber roll
Wild mushrooms Vol au vent, vegetable broth with basil, Old Cheddar shavings,roasted baby tomatoes, mustard sprouts
Crispy roll filled with five spice duck confit, grilled Corinthian raisins and pine nuts, pomegranate and mixed salad, smoked apple sauce
Grilled canadian Atlantic salmon fillet, spinach and fennel braised in a fish broth with Madras curry, coconut milk and ginger, roasted baby tomatoes, cress sprouts
Creamy ginger, celery and sweet potato soup with Granny Smith apple and fresh mint raita, chive oil

MAINS
Duck confit Charlotte with parsnip and Yukon potato puree, wild mushrooms, roasted onions and orange-port sauce
Braised Cornish hen with Provencal spices and candied garlic, green and yellow beans salad, red onions, lime and basil pesto
Seared striped bass, mushrooms with thyme, sweet tomatoes, gnocchis, Chorizo, julienned green olives and sauce vierge
Guiness-braised beef shoulder tender with polenta flan, candied garlic petals, corn shoots and lemon gravy
Valencian Paella, roasted free-range chicken, mild Chorizo sausage, grilled shrimps, scallops, mussels, green peas and corn
Jail Island salmon fillet with lime and sundried tomato Viennoise, creamy lentils with fines herbs and yogurt
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
All our dishes are served with seasonal vegetables

CHEESE PLATTER
Palette de fromages fins du terroir, marmelade d’orange sanguine, compotée de cerise et noix rôties

DESSERTS
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
Sablé Breton topped with exotic fruits salad, citrusy Chiboust cream, kiwi coulis
Grilled almond Success cake, chewy meringue, Espresso butter cream, Tanzania chocolate coulis
Cortland apple puff pie, salted butter caramel and strawberries compote with ice cider

A choice of one starter, one main course and one dessert, 41.50$
A choice on one starter, one main course, a cheese platter and one dessert, 48.50$
A choice of one cold starter, one hot starter, one main course and one dessert, 51.00$