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

APETIZERS
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
Homemade salmon Gravlax, fennel remoulade, creamy caper aigrelette and red beet coulis
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 (6.50$ extra)

Duck confit Charlotte with parsnip and Yukon potato puree, wild mushrooms, roasted onions and orange-port sauce
Grilled canadian Atlantic salmon, spinach and fennel braised in a fish broth with Madras curry, coconut milk and ginger, roasted baby tomatoes, cress sprouts
Pan seared Atlantic halibut, vegetable ratatouille with saffron, watercress and toasted slivered almonds salad, fine herbs emulsion (5.00$ 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
Rasberry Palais Royal cake with vanilla cream
Pear and maple bread pudding
Grilled almond Success cake, chocolate sauce
Limoncello Panna Cotta, strawberry and rhubarb compote
Tanzanie Chocolate brownie, Chantilly cream and berry compote, in a verrine

12 hors d’œuvres and the apetizers, a choice of one main course and one dessert, 48.00$ per person

9 hors d’oeuvres and the appetizers, a choice of two main courses and one dessert, 53.00$ per person

Turnkey package for the first option, hors d’oeuvres served on glass platters by the service staff, (2 for 12 guests), 1 main course, wine and water glasses, dinnerware, ice, all necessary equipment for the service and the kitchen as well as the delivery and pick-up.
Starting at 80.00$ per person


COCKTAIL DINATOIRE

« Finger food » cocktail dinatoire suggestion
Served in individual compostable trays

Crispy vegetables, dipping sauce

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

Cocktail sandwiches: eggs, chicken, cream cheese and cucumber
Mini pita stuffed with shrimp or artichoke salad

Fresh fruits skewer
Tanzania chocolate and candied fruits bars

8 hors d’oeuvre per person in addition to vegetables and desserts, 20.50$ per person
12 hors d’oeuvre per person in addition to vegetables and desserts, 29.50$ per person