A winning combination

A winning combination

This classic format, which includes hors d’oeuvres and a full meal, is perfect for weddings. First, to make sure your guests don’t get too hungry, we serve a selection of four or five delicious hors d’oeuvres during the welcome cocktail. Your friends and family will have the opportunity to get to know each other better and drink to the newlyweds’ health, whetting their appetites for the meal to come.

They will then enjoy a delicious three- or four-course gourmet meal, prepared to your exact specifications. Every dish will amaze your guests, for better or … better! Once everyone has dined to their hearts’ content in your honour then danced off their copious meals, we’ll bring out the late-night buffet. You can rest assured that none of your guests will go hungry, and everyone will have something to soak up all those toasts to your love.

The cocktail and dinner option is sure to please gourmets and gourmands alike!


Cocktail and meal

Mediterranean mix of roasted and salted nuts and Puff pastry cheese straws for apetizers
Gingerbread canapé with torchon-style foie gras, apple, fig and maple chutney
House smoked salmon crostini with creamy caper aigrelette
Cucumber crepe stuffed with coriander chicken breast, tamari sauce
Coconut-lime shrimp with peanut sauce
Singapore style Angus Prime beef mini satay
Baby vitelotte potato stuffed with country ham, Reblochon gratin

Creamy ginger, celery and sweet potato soup with Granny Smith apple and fresh mint raita, chive oil
Waldorf salad with Îles-aux-Grues Cheddar and roasted nuts

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)
* * * * *
Snow crab cake, Jerk mayonnaise, pepperonata and mint cucumber roll
Crispy roll filled with five spice duck confit, grilled Corinthian raisins and pine nuts, pomegranate and mixed salad, smoked apple sauce
Pan seared Saint-Jacques, truffled asparagus puree, pepper confit salpicon, tomato chutney and Parmesan tuile (5$ extra)

Cranberry and pear sorbet with a splash of Grappa
Mojito granita with lime, fresh mint and a splash of Rhum

Duck confit Charlotte with parsnip and Yukon potato puree, wild mushrooms, roasted onions and orange-port sauce
Jail Island salmon fillet fine herbs Viennoise, creamy lentils with yogurt and preserved baby tomatoes
Slow cooked veal rump with pearl onions, chestnuts, sweet potato gratin and Merlot gravy
24 hour braised Angus Prime beef short rib with mild spices, celery root puree, wild mushrooms, caramelized Cipollini onions, candied cranberries and red wine beet juice
Angus Prime beef tenderloin, oxtail marinated in honey and red wine with frothy roasted potato mousse, chanterelles, glazed beets and Tasmanian pepper gravy (17$ extra)
Atlantic halibut fillet with lime and sundried tomato Viennoise, wild mushrooms with thyme, sweet baby tomatoes, gnocchis, julienned green olives and Bellota Chorizo, lemon and virgin oil vinaigrette (15$ extra)

Selection of fine local cheeses, blood orange marmalade, cherry compote and roasted nuts

Rasberry Palais Royal cake with berry coulis and orange zest Crème Anglaise, cocoa nib tuile
Pear bread pudding, maple Mascarpone mousse with Lac Saint-Jean blueberry compote
Grand Cru chocolate mirror cake, Cortland apple pastilla, pine nut ice cream (3.50$ extra)


Baby potato Poutine à la Lyonnaise, cheese curds and homemade BBQ sauce
Smoked Meat mini rye bread roll, pickle and mustard
Pulled pork sandwich with homemade coleslaw
Mini hamburger AAA

A choice of 2 from the suggestions above