À la carte hors d’oeuvres

Deliciousness at your fingertips

Whether you’re planning a cocktail reception, buffet, wedding, baptism or corporate event, you can’t go wrong with Robert Alexis Traiteur’s hot and cold hors d’oeuvres. The possibilities are endless! You can put together an original and varied menu for your guests which even the finest palates will enjoy.

We offer a wide range of snacks, so you can create a fully personalized menu perfectly suited to your tastes and the concept of your event. Canapés, mini brochettes, appetizer spoons, hot or cold nibbles… Choose whatever you want, then enjoy! The only problem? With so many tempting options, you may find the decision-making process a little difficult. Not to worry: whatever you choose, your event is sure to be a success. Bon appétit!

Simply tasty

COLD HORS D’OEUVRES
Speck and marinated Bocconcini Brochette
Crab meat, avocado duxelles and tobiko nori cake
Savory cannelé garnished with lobster salad, remoulade, avocado and orange zest
Tamarind beef filet mignon and crunchy julienned vegetables in a taro cone
Aged Cheddar cone with guacamole
Rice crepe with asparagus, avocado, julienned carrots and crispy sweet potatoes
Rice crepe with duck confit, microgreens and glaze
Shrimp with lemon-lime marinade and Mojo sauce
Caesar Salad in a crispy cup
Tête de Moine stuffed Medjool date with pepper and pecans
Fresh seasonal oysters with a selection of condiments
Sundried tomato, mango, mint and avocado Maki, Ponzu sauce
Spicy Angus Prime beef mini-paupiettes, arugula and Parmesan, three-mustard sauce
Pineapple slice topped with melon and cured ham roll, fig compote and black pepper
Cucumber crepe stuffed with coriander chicken breast, tamari sauce
Marinated beef roll, soya sauce caramel, Enoki and coriander
Cherry tomato garnished with saffron chicken, fresh radish and mint
Albacore tuna marinated with caraway, black radish slice and wasabi

HOT HORS D’OEUVRES
Black olive arancini with a tomato and roasted pepper coulis
Snow crab cake with Jerk mayonnaise
Mushroom and sundried tomato polenta cassolette with Cheddar gratin
Lamb cigar with pine nuts and figs, plum sauce
Coconut-lime shrimp with peanut sauce
Savory Brie, Whisky and pecan pie
Tex Mex cracker with 2 year-old Cheddar, spinach and bacon
Assortment of dumplings, tamari and shallot sauce
Crispy roll filled with duck confit, cranberry sauce
Mini Quebec lamb chop with cider and honey glaze
Wild mushroom and chicken money bag
Halloumi and eggplant nem with tomato puree and arugula, yogurt sauce
Lobster and julienned vegetables pastilla
Thin-crusted pizzette garnished with Mozzarella Di Bufala, roast tomatoes and basil
Baby vitelotte potato stuffed with country ham, Reblochon gratin

HOT MINI BROCHETTES
Madras curry Quebec lamb fillet, yogurt sauce
Angus Prime flank steak with our Signature marinade
Shrimp with tarragon mustard
Almond a turmeric Icelandic scampi
Scallop with lemongrass and thai basil, Teriyaki sauce
Shish Taouk free-range chicken, tahini sauce
Canadian Atlantic salmon with garlic and saffron, curry sauce
Angus Prime beef tenderloin satay with tamari
Bangok style pork mini satay

HORS D’OEUVRES ON A SPOON
Grilled eggplant with Ricotta, Feta and aniseed Dukkah
Pink grapefruit Princess scallop ceviche with saffron jelly
Chanterelles, balsamic roasted red pepper and Mozzarella Di Bufala
Jicama salad, pepper hash, fresh mint and cashews
Tuna Sashimi, ginger confit, wasabi, ponzu sauce
Quebec asparagus tips with orange zest sauce Gribiche

CANAPÉS
Blini with salmon Gravlax, wakame and sesame
Canapé topped with a Prosciutto, foie gras and fig chutney roll
Brioche canapé with Goat cheese, sweet cherry tomato and basil
Gingerbread canapé with torchon-style foie gras, apple, fig and maple chutney
House smoked salmon crostini with creamy caper aigrelette
Aged Cheddar crostini with spiced orange marmalade
Homemade salmon Gravlax on a pumpernickel cracker, Tasmanian pepper beet puree

Depending on the availability and seasonality of the ingredients, starting at 23.50$ a dozen
Some hors d’œuvres requires kitchen staff