COCKTAIL

Bar during your cocktail (1 hour), wine and beer

HORS D’OEUVRE
4 bites per person

Cold

• Choux pastry stuffed with egg yolk and truffle cream and prosciutto di Parma
• Mini smoked salmon pancake, dill sour cream and red tobiko
• Puff pastry stuffed with shrimp mousse and lime
• Salmon tartar
• Beef tartare

Hot

• Parmesan crisp, goat cheese mousse and Mujjol caviar
• Mini grilled cheese with smoked cheddard
• Mini puff pastry with pulled chicken, smoked cheese and green onions
• Satay of marinated duck, hoisin sauce with sesame and honey

Vegetarian and Vegan

• Spanakopita
• Grilled tofu and mushroom brochette
• Cucumber roll, olive tapenade, feta, fried capers and chives

DINNER AND PARTY

Toast : sparkling wine

1 glass per guest

1/2 bottle of house wine during dinner

4-COURSE MENU

1 first course per guest

• Salmon tataki, black sesame vinaigrette and shisho remoulade.
• Mushroom ravioli, Genovese pesto, sun-dried tomato brunoise and Parmesan Reggiano flakes

Vegetarian or vegan option

• Mushroom ravioli, Genovese pesto, sun-dried tomato brunoise and Parmesan Reggiano flakes
• Boston lettuce greens, watermelon radish, grilled pears, pecans, feta cheese and smoked eggplant and sherry vinaigrette
• Caprese salad with Roman tomatoes, Flor di latte, capers, basil pesto, Maldon fleur de sel, olive oil and balsamic vinegar of Modena
• Burrata served with a gazpacho of cherry tomatoes, Kalamata olive powder and marinated red onions
• Vegan pasta with coconut cream and smoked eggplant, pine nuts, cherry tomatoes and corn (vegan)

1 second course per guests

• Green salad, endives, pomegranate, crunchy parmesan, white balsamic vinegar vinaigrette and marinated bocconcini
• Steamed vegetable medley, red quinoa, roasted almonds, fried capers, pickled onions and honey and lemon vinaigrette

Choice of 2 main courses + 1 végéterian choioce

• Half smoked Cornish hen with his jus, sautéed mixed vegetables and crushed rutabaga with caramelized onions and raisins
• Shrimp and sun-dried tomato crusted salmon steak, spicy potato mille-feuille and sautéed garlic rapini
• Long-braised beef scoter, truffle and cheese mashed potatoes, thyme-flavored jus and seasonal vegetables

Vegetarian & Vegan

• Marinated and grilled cauliflower steak, bulgur risotto, oyster mushrooms and rosemary sauce (vegan)
• Curry marinated tofu sautéed in herbs, pearl barley with asparagus and coconut milk, Yukon gold candied potatoes, King mushrooms
• Tagliatelle with sautéed chestnuts, Treviso and duo of maitake and oyster mushrooms glazed with soy and ginger
• Orzo risotto with truffle, asparagus flakes, grilled peppers and eggplant, ricotta whipped with pepper and black garlic
• Duck breast-style celery root, parsnip purée, braised chicory and beet, kale chips, umami sauce
• Gnocchi, sautéed diced butternut squash, Quebec wild mushroom farandole and vegetable demi-glace

Dessert: 1 choice

• Yuzu and cinnamon shortcake
• Assortment of three sweets (lemon tart, mini Opera cake, macaron)

OPEN BAR 3 hours after dinner

OPEN BAR FROM 5PM TO 2AM

COCKTAIL

Bar during your cocktail (1 hour), wine and beer

HORS D’OEUVRE
6 bites per person

Cold

• Choux pastry stuffed with egg yolk and truffle cream and prosciutto di Parma
• Mini smoked salmon pancake, dill sour cream and red tobiko
• Puff pastry stuffed with shrimp mousse and lime
• Salmon tartare
• Beef tartare
• Smoked duck breast, blood orange gel.
• Smoked trout rillettes
• Salmon gravlax with citrus, dill and boreal spices, artichoke pulp and Meyer lemon supremes
• Verrine of foie gras, gingerbread, and vanilla Quebec apple chutney

Hot

• Parmesan crisp, goat cheese mousse and Mujjol caviar
• Mini puff pastry with pulled chicken, smoked cheese and green onions
• Satay of marinated duck, hoisin sauce with sesame and honey
• Tiger prawns with coconut milk and lemongrass, coriander oil and toasted sesame
• Mini Angus beef burger and onion compote
• Mini Wellington

Vegetarien

• Potato croquettes with curry sauce
• Grilled tofu and mushroom brochette
• Cucumber roll, olive tapenade, feta, fried capers and chives
• Spanakopita
• Truffle cauliflower purée and tortilla chips

DINNER AND PARTY

Toast : sparkling wine

1 glass per guest1/2 bottle of house wine during dinner

4-COURSE MENU

1 first course per guests

• Cavatelli with smoked salmon, creamy paprika sauce, dill and fried capers
• Beef gravlax with spicy maple syrup, mustard seed caviar and marinated red onions

Vegetarian or vegan option

• Mushroom ravioli, Genovese pesto, sun-dried tomato brunoise and Parmesan Reggiano flakes
• Steamed vegetable medley, red quinoa, roasted almonds, fried capers, pickled onions with honey and lemon vinaigrette
• Green salad, endives, pomegranate, crispy parmesan, white balsamic vinegar and marinated bocconcini
• Burrata served with a gazpacho of cherry tomatoes, Kalamata olive powder and marinated red onions
• Vegan pasta with coconut cream and smoked eggplant, pine nuts, cherry tomatoes and corn (vegan)

1 second course per guests

• Boston lettuce greens, watermelon radish, grilled pears, pecans, feta cheese and smoked eggplant and sherry vinaigrette
• Caprese salad with Roman tomatoes, Flor di latte, capers, basil pesto, Maldon fleur de sel, olive oil and balsamic di Modena vinegar

Vegeterian & Vegan

• Boston lettuce greens, watermelon radish, grilled pears, pecans, feta cheese and smoked eggplant and sherry vinaigrette
• Caprese salad with Roman tomatoes, Flor di latte, capers, basil pesto, Maldon fleur de sel, olive oil and balsamic vinegar of Modena
• Burrata served with a gazpacho of cherry tomatoes, Kalamata olive powder and marinated red onions

Choice of 2 main courses + 1 végéterian choioce

• Filet of sea bass, pan-fried bok choy, fennel with orange caramel and rosemary olive oil
• Beef short ribs braised in red wine, potato mousseline with chives and olive oil, served with market vegetables and cooking jus.
• Duck leg confit infused with Provençal herbs, sweet potatoes mashed with Sichuan pepper, pan-fried Brussels sprouts and maple syrup sauce.
• Nagano pork chop in herb and pistachio crust, blackcurrant sauce, cauliflower purée with ghee butter and turmeric, and caramel apple wedges

Vegetarian & Vegan

• Marinated and grilled cauliflower steak, bulgur risotto, oyster mushrooms and rosemary sauce (vegan)
• Curry marinated tofu sautéed in herbs, pearl barley with asparagus and coconut milk, Yukon gold candied potatoes, King mushrooms
• Tagliatelle with sautéed chestnuts, Treviso and duo of maitake and oyster mushrooms glazed with soy and ginger
• Orzo risotto with truffle, asparagus flakes, grilled peppers and eggplant, ricotta whipped with pepper and black garlic
• Duck breast-style celery root, parsnip purée, braised chicory and beet, kale chips, umami sauce
• Gnocchi, sautéed diced butternut squash, Quebec wild mushroom farandole and vegetable demi-glace

Dessert: 1 choice

• White chocolate and passion fruit ganache, coconut sponge cake and English sauce with bitter almonds
• Assortment of three sweets (lemon tart, mini-Opera cake, macaron)

MIDNIGHT SNACK

Choice of 2 from the following items :

• Mini poutine,
• Mini burger,
• Grilled cheese,
• Smoked meat

DELUXE OPEN BAR FROM 5PM TO 2AM

COCKTAIL

Bar during your cocktail (1 hour), wine and beer

HORS D’OEUVRE
6 bites per person

Cold

• Choux pastry stuffed with egg yolk and truffle cream and prosciutto di Parma
• Mini smoked salmon pancake, dill sour cream and red tobiko
• Puff pastry stuffed with shrimp mousse and lime
• Salmon tartar
• Beef tartare
• Smoked duck breast, blood orange gel.
• Smoked trout rillettes
• Salmon gravlax with citrus, dill and boreal spices, artichoke pulp and Meyer lemon supremes
• Verrine of foie gras, gingerbread, and vanilla Quebec apple chutney

Hot

• Parmesan crisp, goat cheese mousse and Mujjol caviar
• Mini puff pastry with pulled chicken, smoked cheese and green onions
• Satay of marinated duck, hoisin sauce with sesame and honey
• Mini grilled cheese with smoked cheddard
• Tiger prawns with coconut milk and lemongrass, coriander oil and toasted sesame
• Mini Angus beef burger and onion compote
• Mini Wellington

Vegetarien

• Potato croquettes with curry sauce
• Spanakopita
• Truffle cauliflower purée and tortilla chips
• Grilled tofu and mushroom brochette
• Cucumber roll with olive tapenade, feta, fried capers and chives

DINNER AND PARTY

Toast : sparkling wine

1 glass per guest

1/2 bottle of house wine during dinner

5-COURSE MENU

1 first course per guests

• Tiger prawns with mango and lime jelly, green mint sauce
• Burrata served with a gazpacho of cherry tomatoes, Kalamata olive powder and marinated red onions
• Foie gras terrine, maple sponge toffee, fig sauce

Vegetarian or vegan option

• Mushroom ravioli, Genovese pesto, sun-dried tomato brunoise and Parmesan Reggiano flakes
• Green salad, endives, pomegranate, crunchy parmesan, white balsamic vinegar vinaigrette and marinated bocconcini
• Vegan pasta with coconut cream and smoked eggplant, pine nuts, cherry tomatoes and corn (vegan)
• Méli-Mélo of steamed vegetables, red quinoa, roasted almonds, fried capers,

1 second course per guests

• Salad of yellow beets, cantaloupe, crunchy prosciutto, honey labneh, walnuts and white balsamic vinegar syrup
• Snow pea garden, Rosso radichio, fresh pea purée, watermelon radish, steamed cipolini onions, pine nuts and truffle vinaigrette

Vegeterian & Vegan

• Boston lettuce greens, watermelon radish, grilled pears, pecans, feta cheese and smoked eggplant and sherry vinaigrette
• Caprese salad with Roman tomatoes, Flor di latte, capers, basil pesto, Maldon fleur de sel, olive oil and balsamic vinegar of Modena
• Burrata served with a gazpacho of cherry tomatoes, Kalamata olive powder and marinated red onions

GRANITÉ - 1 choice

• Seasonal granita

Choice of 2 main courses + 1 végéterian choioce

• Filet mignon of beef, Swedish potatoes with duck fat, sautéed rapini with thyme and Port sauce
• Sablefish fillet, shitake mushroom crust, mashed celeriac with vanilla from Madagascar
  and bok choy
• Lamb shank slowly cooked in maple syrup, roasted potatoes, asparagus and cooking juices.
• Duck breast, Earl Gray tea and honey sauce, roasted parsnip purée with rosemary and leek fondue.

Vegetarian & Vegan

• Marinated and grilled cauliflower steak, bulgur risotto, oyster mushrooms and rosemary sauce (vegan)
• Tofu marinated in curry and fried with herbs, pearl barley with asparagus and

Dessert: 1 choice

• Dark chocolate and pistachio mousse dome, fleur de sel caramel
• Assortment of three sweets (lemon tart, mini-Opera cake, macaron)

MIDNIGHT SNACK

Choice of 2 from the following items :

• Mini poutine,
• mini burger,
• grilled cheese,
• Smoke meat