Montréal’s best cocktail receptions

For a gala evening, a launch or an opening, Robert Alexis Traiteur recommends a cocktail reception. This format allows guests to socialize, as they can move around from conversation to conversation while enjoying a variety of foods.

The cocktail reception is a little different from the usual cocktail party: in addition to snacks and hors d’oeuvres, we serve more filling dishes as well. However, these are prepared to be eaten with one hand, using just a fork and no knife, so guests can easily enjoy them as they work the room.

And while a cocktail reception may be more dynamic than a traditional sit-down, five-course meal, that doesn’t mean it has to be any less refined and elegant. Our chef’s creations, worthy of the finest dining establishments, will delight your senses. The increasing popularity of cocktail receptions is no surprise, as they are perfect for even the biggest events. Like weddings!

Check out our mouth-watering menu suggestions.


COCKTAIL DINATOIRE

  Hors d’œuvres and main courses suggestions

APPETIZERS
Grilled pita crackers with fresh thyme, Hummus dip
Mediterranean mix of roasted and salted nuts

COLD HORS D’OEUVRES
Blini with salmon Gravlax, wakame and sesame
Savory cannelé garnished with lobster salad, remoulade, avocado and orange zest
Rice crepe with asparagus, avocado, julienned carrots and crispy sweet potatoes
Gingerbread canapé with torchon-style foie gras, apple, fig and maple chutney
Sundried tomato, mango, mint and avocado Maki, Ponzu sauce
Cucumber crepe stuffed with coriander chicken breast, tamari sauce

MAIN COURSES
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 (10.00$ extra)

Duck confit Charlotte with parsnip and Yukon potato puree, wild mushrooms, roasted onions and orange-port sauce
Seared scallops, truffle juice asparagus pulp, tomato chutney and grilled hazelnuts (7.50$ extra)

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
Angus Prime flank steak mini brochette with our Signature marinade

DESSERTS
Raspberry Cannelé Bordelais
Small berry tart
Tanzanian chocolate, pistachios and cranberries bites

12 hors d’œuvres and the appetizers, a choice of one main course and one dessert, 50.00$ per person
Accessories and staff not included


COCKTAIL DINATOIRE

« Finger food » cocktail dinatoire suggestion

APPETIZERS
Grilled pita crackers with fresh thyme, Hummus dip

COLD HORS D’OEUVRES
Aged Cheddar crostini with spiced orange marmalade
Cherry tomato skewer, Bocconcini and basil pesto
House smoked salmon crostini with creamy caper aigrelette
Sundried tomato, mango, mint and avocado Maki, Ponzu sauce

SUBSTANTIAL HORS D’OEUVRES
Migneron de Charlevoix and caramelized onions grilled cheese
Nordic shrimp salad mini-sandwich, dill mayonnaise
Lyonnaise-style baby potato poutine, BBQ sauce and cheese curds
Tex Mex pulled pork taco, red cabbage salad and roasted sesame

HOT HORS D’OEUVRES
Angus Prime flank steak with our Signature marinade
Black olive arancini with a tomato and roasted pepper coulis
Crispy roll filled with duck confit, cranberry sauce
Vegetable dumpling, shallot tamari sauce

MIGNARDISES
Assorted macaroons
Raspberry Cannelé Bordelais
Tanzanian chocolate, pistachios and cranberries bites

The whole menu, 39.50$ per person
Accessories and staff not included