COCKTAIL:1 hour of open bar

4 canapés per person from this selection: Mini avocado toast with confit tomato coulis

• Mini quiches Lorraine with smoked bacon
• Mini quiche vegeterian (vege)
• Spinach Arancini (vege)
• Bocconcini and tomato Antipasti with pesto (vege)
• Spanakopita, Spinach and feta cheese puff pastry ( vege)
• Curcumer and Tzatzíki (vegan)
• Oriental Bean Balls (vegan)
• Chicken satay with barbecue sauce (gluten free)

RECEPTION

Toast: 1 glass of Prosecco
1/2 bottle of wine

MENU 3 COURSES

Choice of one starter

• Parsnip velouté, croutons, chives and paprika
• Mango salad, tiger prawns, diced avocado, sourdough tuile with lime vinaigrette.
• Cantaloupe gazpacho with, mint salsa, basil, cucumber, and crumbled feta cheese
• Romaine heart, grapefruit supreme, pancetta chips, candied cherry tomatoes salad with creamy sauce.

Choice one main course

• Braised beef cheek, garlic mashed potatoes, pearl onions, sautéed asparagus and rosemary demi-glace sauce
• Pan-fried salmon fillet, roasted squash and flaked almonds, yuzu lemon beurre blanc sauce.
• Chicken supreme, pea risotto and roasted red pepper cream.

VEGETARIAN

• Pan-fried gnocchi, basil pesto cream, shavings of asparagus and pine nuts
• Barley risotto with wild mushrooms and truffle oil, black garlic ricotta cream
• Tomato and mozzarella ravioli, dried tomatoes, arugula and aged parmesan shaving

VÉGAN

• Medallion of steamed celeriac, celeriac purée, thyme, garlic, sun-dried tomatoes, sautéed asparagus,
  fried cauliflower, eggplant, carrots, fried kale
• Watermelon steak in a compressed sesame crust (tuna steak style) marinated in soy and seaweed,
  braised red cabbage, roasted squash purée and coconut cream reduction
• Vegan scallops with oyster mushrooms, roasted cauliflower, mashed green peas and seasoned rice crumble (bacon style)

Dessert: 1 choice

• Mont-Blanc cake (genoese cake, vanilla, and coconut custard)
• Crème brûlée with Madagascar vanilla and tonka bean
• Wedding cake made by our pastry team.

Coffee and tea

Open bar 2 hoursIf

COCKTAIL:1 hour of open bar

4 canapés per person from this selection:

• Salmon gravlax and beet mousse
• Korrokke; homemade potato croquettes, with curry sauce
• Tuna tataki, sesame sauce (gluten free)
• Salmon tartare on croutons, chives, French shallots, grapefruit supremes, dill, sour cream
• Beef tartare on croutons, parmesan, avocado, shallots, parsley, truffle oil, mustard caviar
• Beef satay, rosemary sauce (gluten free)
• Crispy shrimp, sweet and sour sauce
• Stuffed eggplant rolls (vegan)
• Vegan sausage roll

RECEPTION

Toast: 1 glass of Prosecco

+1/2 bottle of wine

MENU 4 COURSES

Choice of one starter

• Flambéed burrata, candied cherry tomatoes, balsamic reduction and fresh basil
• Granny Smith mille-feuille, crispy white sesame tuile, whipped snow goat cheese, chives
  and raspberry emulsion.
• Salmon gravlax with boreal spices and local gin, crunchy fennel, lemon gel and sour cream with dill
  and mujol caviar
• Chicken and pork terrine, served with pickled carrots, endives and blueberry and bacon jam.

One Second cours per guest

• Cream of celeriac and leeks spiced pumpkin seeds and saffron sour cream.
• Parsnip Velouté with croutons, chives and paprika
• Cantaloupe gazpacho with mint salsa, basil, cucumber, and crumbled feta cheese

One main course

• Seared bass fillet, roasted fingerling potatoes, buttered heirloom carrots and Béarnaise sauce
• Filet Mignon AAA, potato mousseline, buttered green cabbage and meat jus.
• Crispy chicken confit, truffle mousseline purée, celery crisps and demi-glace with pomegranate.

VEGETARIAN

• Pan-fried gnocchi, basil pesto cream, shavings of asparagus and pine nuts
• Barley risotto with wild mushrooms and truffle oil, black garlic ricotta cream
• Tomato and mozzarella ravioli, dried tomatoes, arugula and aged parmesan shaving

VÉGAN

• Medallion of steamed celeriac, celeriac purée, thyme, garlic, sun-dried tomatoes, sautéed asparagus,
  fried cauliflower, eggplant, carrots, fried kale
• Watermelon steak in a compressed sesame crust (tuna steak style) marinated in soy and seaweed,
  braised red cabbage, roasted squash purée and coconut cream reduction
• Vegan scallops with oyster mushrooms, roasted cauliflower, mashed green peas and seasoned rice crumble (bacon style)

One dessert for your guests

• Mont-Blanc cake (genoese cake, vanilla, and coconut custard)
• Crème brûlée with Madagascar vanilla and tonka bean
• Wedding cake

Coffee and tea

• MIDNIGHT TABLE 2 choices from this selection
  Mini-poutine,
• mini burger,
• grilled cheese,
• cookies
• brownies.

• Open bar 3 hours

COCKTAIL1 hour of deluxe open bar

6 canapés per person from this selection:

CANAPÉs

• Mini quiches Lorraine with smoked bacon
• Mini quiche vegeterian (vege)
• Spinach Arancini (vege)
• Bocconcini and tomato Antipasti with pesto (vege)
• Spanakopita, Spinach and feta cheese puff pastry ( vege)
• Curcumer and Tzatzíki (vegan)
• Oriental Bean Balls (vegan)
• Chicken satay with barbecue sauce (gluten free)
• Salmon gravlax and beet mousse

• Korrokke; homemade potato croquettes, with curry sauce
• Tuna tataki, sesame sauce (gluten free)
• Salmon tartare on croutons, chives, French shallots, grapefruit supremes, dill, sour cream
• Beef tartare on croutons, parmesan, avocado, shallots, parsley, truffle oil, mustard caviar
• Beef satay, rosemary sauce (gluten free)
• Crispy shrimp, sweet and sour sauce
• Stuffed eggplant rolls (vegan)
• Vegan sausage roll

RECEPTION

Toast: 1 glass of Prosecco

+1/2 bottle of wine

MENU 5 COURSES

Choice of one starter,

• Candied figs wrapped in prosciutto, strawberry salad, balsamic reduction, and fresh basil.
• Quebec foie gras cromesquis, pineapple chutney and shallots
• Beef tartare, capers, diced avocado, parmesan shavings, crostini and confit egg.
• Hot goat cheese, pistachio crust and red beetroot with raspberry coulis

One second course per guests

• Cream of celeriac and leeks spiced pumpkin seeds and saffron sour cream.
• Parsnip Velouté with croutons, chives and paprika
• Cantaloupe gazpacho with mint salsa, basil, cucumber, and crumbled feta cheese

One Granité

• Gin and Elderflower
• Mint and Vodka
• Tangerine (no- alcohol)

One main course

• Beef Wellington, baked fingerling potatoes, chive croquettes, roasted heirloom carrots.
  and truffle demi-glace sauce
• Lobster risotto (cooked at low temperature), creamy bisque and vegetable oil.
• Lamb shank cooked for 7 hours in its full-bodied juice, mashed peas, Daikon glazed with soy sauce and ginger, Hon-Shimeji sautéed in garlic butter
• Atlantic Black Cod, Roasted Squash Cubes, Romanesco Cabbage, and Calamansi Beurre Blanc Sauce

VEGETARIAN

• Pan-fried gnocchi, basil pesto cream, shavings of asparagus and pine nuts
• Barley risotto with wild mushrooms and truffle oil, black garlic ricotta cream
• Tomato and mozzarella ravioli, dried tomatoes, arugula and aged parmesan shaving

VÉGAN

• Medallion of steamed celeriac, celeriac purée, thyme, garlic, sun-dried tomatoes, sautéed asparagus,
  fried cauliflower, eggplant, carrots, fried kale
• Watermelon steak in a compressed sesame crust (tuna steak style) marinated in soy and seaweed,
  braised red cabbage, roasted squash purée and coconut cream reduction
• Vegan scallops with oyster mushrooms, roasted cauliflower, mashed green peas and seasoned rice crumble (bacon style)

One dessert for your guests

• • Mont-Blanc cake (genoese cake, vanilla, and coconut custard)
  • Crème brûlée with Madagascar vanilla and tonka bean
  • Wedding cake

  Coffee and tea

  • MIDNIGHT TABLE 2 choices from this selection
    Mini-poutine,
  • mini burger,
  • grilled cheese,
  • cookies
  • brownies.

Deluxe open bar 4h