COCKTAIL PARTIES

Be it to complement an after-work reception or as a lively way to serve up a full culinary experience, our canapé selection promises to add delectable elegance to any occasion.

Contact us for more details.

SELECTION A 2.50 $ each

Vegan

  • Aloo pie with asparagus and ginger-flavoured tomato chutney*
  • Vietnamese tartlet filled with sautéed vegetables, cilantro pesto and tamari tofu brunoise
  • Moroccan-style vegetable tortilla (olive hummus, julienned sweet peppers, zucchini and tomato with tagine spices)
  • Mushroom cap stuffed with artichoke, kale, basil and fauxmage*
  • Quinoa and kidney bean patty, salsa, corn relish with cumin

Vegetarian

  • Tarte Tatin with truffed portobello, Oka gratin
  • Grilled eggplant roll-up caponata (grilled eggplant and sweet pepper, pine nut butter with basil)
  • Fresh grape coated in goat cheese with maple reduction, pecan crust
  • Spanikopita nem (spinach, feta, lemon)*
  • Brie cromesqui on aged balsamic currant jam°
  • Gobi masala-style fried dumpling, plum dip*
  • Polenta loaf with Parmesan, olive tapenade, tomato confit

Fish and seafood

  • Cone filled with curried shrimp, apricot jam with cardamom*
  • Pollock tartlet with Asian-style coleslaw
  • Parmesan coated salmon in a sun-dried tomato crust, fennel confit dip* (on stick)
  • Massachusetts cod fritters with smoked paprika, chorizo dip*

Poultry

  • Grilled zucchini roll-up with oregano chicken, feta and Kalamata olives
  • Foie gras mousse, fig and port compote and roasted hazelnuts on honey bread
  • Chilean chicken, pebre dip (spicy tomato and vinegar)* (on stick)
  • Green curry chicken satay with cashew sauce*
  • Tartlet filled with BBQ chicken salad and cheese curds*

Veal and beef

  • Beef and Monterey Jack fried dumpling, Buffalo dip*
  • Ginger beef flank steak satay, sesame sauce*
  • Beef and spinach tortellini with green olives, rosemary and white wine dip* (on stick)
  • Beef kebab with Berber spices, lemon confit emulsion*
  • Pineapple beef turnover, homemade cherry sauce*
  • Truffed veal polpette stuffed with mozzarella, tomato emulsion*

Pork

  • Souvlaki-style pork fillet in a pita chip crust, raita dip*
  • Pork satay with orange and soy, teriyaki dip*
  • Prosciutto roll-up with endive, basil and sun-dried tomatocheese
  • Genoa salami cone with provolone and olives
  • Bacon and Cheddar scone-pop*

(*) Served hot or cold
(°) Served hot only

SELECTION B 3.00 $ each

Vegan

  • Wafer cone filled with sweet potato and marinated eggplant mousseline
  • Skewer of bang bang tofu and cucumber with sesame and green onion
  • Balsamic roasted portobello and sweet pepper wrapped in rice paper
  • Tartlet filled with sweet ‘n’ sour broccoli and cashew butter

Vegetarian

  • Parmesan cracker, onion jam, mini goat cheese log, Espelette pepper nuts
  • Mac ’n’ feta arancini, putanesca emulsion°
  • Mini taco filled with portobello, grilled zucchini, jicama, Monterey Jack and salsa*
  • Skewer of bocconcini and Lebanese cucumber with lemon thyme
  • Tartlet filled with white wine mushroom fricassée, whipped Sauvagine cheese
  • Squash Belgian mini waffle, pine nuts, Brie mousse with figs

Fish and seafood

  • Pico de gallo and chimichurri shrimp* (on stick)
  • Cone filled with lime salmon tartar, avocado mousse
  • Steamed dumpling stuffed with sole, vermouth sauce*
  • Fish and chips, tartar sauce (in verrine)°
  • Scallop ceviche on melon salad with mint, balsamic reduction

Poultry

  • Sukiyaki chicken and daikon taco, spicy pineapple jam*
  • Duck rillettes slider, pickle, whole grain mustard butter
  • Smoked duck breast, arugula, Oka, slice of kumquat confit (in spoon)
  • Breaded chicken, fried capers, piccata sauce* (on stick)
  • Crispy cone filled with Moroccan olive chicken*
  • Tartlet filled with foie gras parfait, maple-seared pears
  • Pogo with duck à l’orange sausage, lemongrass dip°

Veal and beef

  • Asian beef tartare with shiitake (in spoon)
  • Korean-style flank steak satay, kimchi dip*
  • Beef fillet, fondant potato with Hercule gratin* (on stick)
  • Bresaola roll-up with spinach and enoki ricotta
  • Argentinian empanada stuffed with shredded veal, sour cream dip with adobo spices*

Pork

  • Roast pork roll with cranberries, jalapeño and old Cheddar
  • Soy caramel-glazed pork, Asian pear emulsion* (in spoon)
  • Antipasto kebab: Genoa salami, olive, roasted sweet pepper and bocconcini

(*) Served hot or cold
(°) Served hot only

SELECTION C 3.50 $ each

Vegetarian

  • Arancini with rapini, garlic scape cream and Gorgonzola°
  • Slider with edamame patty, provolone Vietnamese-style julienned vegetables°
  • Parmigiano-Reggiano cup with ratatouille
  • Zucchini fritter with roasted sweet pepper goat cheese mousse

Fish and seafood

  • Seared scallop on ginger-carrot mousseline and asparagus relish (in spoon)
  • Scallop tournedos, maple and Lower Saint-Lawrence salted herb dip*
  • Crab cake, mango and raisin sauce*
  • Saigon-style pineapple shrimp roll
  • Salmon tartar with yellow beets and whole grain mustard (in verrine)
  • Bluefin tuna gravlax, creamy horseradish with Worcestershire, pickled radish (in spoon)

Poultry

  • Foie gras au torchon, white wine and rhubarb chutney, Lyonnaise cannelé
  • Shredded duck confit slider, aged Cheddar, tomato, lettuce, bacon mayonnaise*
  • Foie gras maki with truffed oyster mushrooms
  • Dark chocolate foie gras lollipop, orange confit, pistachio dust
  • Mini grilled cheese with duck confit, merguez spread, Cheddar, nut bread°
  • Pheasant, leek and rosemary nem, porcini milk° (in shooter)

Veal and beef

  • Beef fillet tournedos, Rossini-style dip*
  • Cube of beef fillet, broccoli mousseline, rice chip*
  • Surf and turf (shrimp and veal), green pepper dip* (on stick)
  • Beef slider, Parmesan, arugula and roasted sweet pepper°
  • Veal slider with cheese, maple-candied bacon, tomato, lettuce, JLT sauce°
  • Mini Montreal-style smoked meat°

Pork

  • Corn-crusted pork fillet, Sauternes jelly, grape and basil salad* (in spoon)
  • Toronto-style peameal bacon sandwich*
  • Asian BBQ pork fillet mignon, wakame salad, fried shallots*
  • Italian-style spicy pork slider, muffaletta and mozzarella*

SELECTION D 4.50 $ each

  • Bluefin tuna tartar with Wafu sauce, wasabi-pea dust, lotus chip
  • Veal tataki, zebra tomato salad with Parmesan, basil popcorn (in spoon)
  • Mini lobster roll
  • Cooked lobster tartare with chanterelles and a touch of foie gras (in verrine)
  • Lamb chop with mint and feta° (+$0.50)