Menu for Cocktail receptions

SUGGESTIONS FOR HORS D’OEUVRES AND LIGHT DINNER COURSE

Heating instrucions included

  

APETIZERS

Mini pita grilled with cumin and virgin oil, hummus dip

Kalamata olives, marinated and pitted

COLD HORS D’OEUVRE

French canelé, lobster meat salad, remoulade and orange zest

Salmon from our smoke house on a crostini with caper cream

Tomato, avocado, mint and mango maki roll, Ponzu sauce

Cucumber roll with chicken and fines herbs, Tamari sauce

Roll of thin spicy beef with micro sprouts, Mustard sauce

HOT HORS D’OEUVRES

Duck confit cigar with five spices, Cranberry sauce

Eggplant carpaccio with Zaatar spice, Haloumi and arugula

Polenta, sundried tomatoes, mushrooms and 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

Eggplant, zucchinis and roasted tomatoes, fresh mozzarella, grilled pepper coulis, crispy fried basil, pesto and fleur de sel

Tian of Gravlax salmon with citrus zest, fennel and apple cider salad, crème fraîche with capers, large blini

Creamy risotto with wild mushrooms, croutons with foie gras, red onion confit

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

 

 

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12 hors d’oeuvres, apetizers, one light dinner course and one dessert, 42,50 $ per person

8 hors d’oeuvres, apetizers, two light dinner courses and one dessert, 47,50 $ per person

for a minimum of 12 guests