
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
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