JulienLeblanc Menu V4a ANG · Baker’s choice muffi n $3.50 Pound cake (fl avour of the month)...
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2020
Transcript of JulienLeblanc Menu V4a ANG · Baker’s choice muffi n $3.50 Pound cake (fl avour of the month)...
2020
For more than thirty years, the creative team at Julien-Leblanc Traiteur has been leading the trend in Montreal’s event landscape. Our love of the terroir has been a driving force in partnering with local suppliers, guaranteeing freshness you can taste.
Our passion : to combine your most grandiose ideas with our appetite for chal- lenges.
Our source of motivation : to make you live an unforgettable gastronomic experience.
Taste our savoir-faire!
Breakfast plans 5
À la carte 6
Cold dishes 8
Tailored packages 11
Sandwich menu 13
Salad menu 14
Main course salads 16
Hot buffets 18
Canapés 20
Canapé packages 24
Themed food stations 26
Additionnal services 27
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Breakast plansServed buffet-style for a minimum of eight people
SAINT-MICHEL $10.75Fresh orange juiceBreakfast bread (choose from our selection on p.6)Mini butter croissants (2 p.p.) and assortment of jamsFresh fruit platter
ROXBORO $13.00Fresh orange juiceAssortment of mini viennoiseries (2 p.p.)Breakfast bread (choose from our selection on p.6)Mild Cheddar wedges (2 p.p.) served with grapesFresh fruit platter
MILEEND $14.50Fresh orange juice Vanilla yogurt cup, black cherry compote, 70% dark chocolate crumbleBreakfast bread (choose from our selection on p.6))Half bagel with cream cheese (add smoked salmon and condiments for $3,25)Fresh fruit platter
GRIFFINTOWN $16.00Fresh orange juiceBenedictine-style sandwich, served with garnish of your choice of: - Egg, spinach, hollandaise - Smoked salmon, cream cheese, capersBreakfast bread (choose from our selection on p.6)Mild Cheddar wedges (2 p.p.) served with grapesFresh fruit platter
HOMA $21.00Rental of chafing dishes not includedFresh orange juice Assortment of mini viennoiseries (2 p.p.)Scrambled eggs with choice of toppings: - Mushroom, asparagus, Cheddar - Greek (tomato, feta, olives)Canadian bacon (2 slices)Veal breakfast sausage (1 p.p.)Home fries with fresh herbsFresh fruit saladBaguette and assortment of jams
NOUVEAUROSEMONT $18.75VEGAN AND GLUTEN FREEFresh orange juice Fresh fruit platterDouble chocolate mini wafflePotato rösti with carrots, edamame and fresh spinach mousselineMatcha and maple chia pudding, vanilla-strawberry compote, grated coconut (verrine)
LÉGENDE
Gluten free Vegan With lactose With nuts
Brea
kfas
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BREAKFASTSANDBREAKSAssorted mini muffi ns (2 p.p.) $3.25Muffi n $3.25Butter croissant and assortment of jams $3.75Mini croissants (2 p.p.) and assorted jelly $3.75Sausage meat and cream cheese scone-pop* $2.75Mini-omelette with bacon, au gratin $3.25Assortment of mini viennoiseries (2 p.p.) (3 choices) $4.00Fresh fruit platter $4.50Basket of whole fruit (minimum 15 pieces) $2.75Fresh fruit salad $4.50Single serve fruit yogurt $3.25Vanilla yogurt cup, black cherry compote, nut-free 70% dark chocolate crumble $4.25Artisanal granola bar $4.50Half bagel with cream cheese $4.25Half bagel with smoked salmon, cream cheese, capers and lemon $7.25
BREAKFASTBREADS $3.25Carrots andt datesMarbled vanilla, milk and white chocolate Bananas and coffeeStrawberries and rhubarb
ROLLEDCREPES $7.00Goat cheese, mushroom, leek, béchamel sauceSausage, asparagus, Swiss, béchamel sauce
BENEDICTINE-STYLESANDWICH $7.25Smoked ham, spinach, hollandaise sauceSmoked salmon, cream cheese, capers
SELECTIONOFMINIQUICHES(2P.P.)$5.00Lorraine (ham and Swiss)Provençale (zucchini and goat cheese)Gaspesian (roasted salmon, leek and Gruyère)
CHEESESMild Cheddar (2 wedges) served with grapes $3.00Mild and sharp Cheddar (2 wedges) served with grapes $3.50Oka (2 wedges) served with grapes $4.50Fine Québécois cheeses (30 g) served with baguette and grapes $5.00Fine Québécois cheeses (65 g) served with baguette and grapes $9.50
VEGANDouble chocolate mini waffl e $5.00Potato rösti with carrots, edamame and fresh spinach mousseline $8.50Matcha and maple chia pudding, vanilla-strawberry compote, grated coconut (verrine) $5.25
VARIOUSVegetarian pizza of the day (2 p.p.) $3.75 Fine charcuterie platter (4 slices p.p.), pickles and baguette $6.25Smoked salmon platter (2 slices p.p.), condiments and baguette $8.50Terrines and pâtés platter (100 g) served with baguette $6.50Farmer’s crudités served with choice of house or hummus dip $4.50Assortment of grilled vegetables (5 pieces) $5.75À la carte sandwiches $8.50À la carte salads $4.50
À la carte Minimum 10 portions per selection* Must be ordered 48 hours in advance
GLUTENFREEBaker’s choice muffi n $3.50Pound cake (fl avour of the month) $3.75 Mini chocolate brownies (2 p.p.) $3.50Half bagel with cream cheese $5.25Half bagel with smoked salmon, cream cheese, capers and lemon $8.50Chickpea panisse coated in a cornmeal crust with: $7.50 - Green peas and fresh herb salad - Ratatouille with tomato, zucchini and eggplant - Chorizo, red pepper and sweet onion fricassée
with Cheddar
BAKER’SCORNERClassic brownie $3.50Berry crisp $3.50Apple crisp $3.50Freshly baked cookies (2 p.p.) $3.50Baker’s Delight $4.50Fresh fruit salad $4.50Assortment of French macarons (2 p.p.) $5.25JLT fi ne chocolates (3 p.p.) $5.25Double chocolate covered fruit (3 p.p.) $5.75Mini sweets (3 p.p.) $7.50Bourbon vanilla panna cotta and raspberry purée* $5.00Lemon tartlet with white chocolate mousse* $5.00Salted caramel tartlet* $5.00Crème brûlée * $5.00Palais royal * $5.00Strawberry “cheeze” cake (vegan) $5.75Custom designed cakes fl avour selection and prices available upon request*
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PLATEAU—VEGETARIANOPTIONBuffet : $21.00 per person Individual plate or ecological box: $22.50 per person (place settings included)Farmer’s crudités served with house dipVegetarian pizza of the day (2 p.p.)Gourmet sandwich (choose from our selection on p.13)Salad (choose from our selection on p.13)Mild and sharp Cheddar (2 wedges) served with grapesBaker’s DelightBaguette and butter
PETITE-BOURGOGNEBuffet: $22.75 per person Individual plate or ecological box: $24.00 per person (place settings included)Farmer’s crudités served with house dipTexas-style grilled white chicken meat, BBQ sauce (2 slices)Gourmet sandwich (choose from our selection on p.13)Salad (choose from our selection on p.14)Oka (2 wedges) served with grapesBaker’s DelightBaguette and butter
VILLERAYBuffet: $24.00 per person Individual plate or ecological box: $25.75 per person (place settings included)Assortment of grilled vegetables (5 pieces)Wild mushroom nem, sour cream dip with tarragon and salted herbs from the Lower Saint-Lawrence* Choice of one main course : - Portuguese-style grilled chicken breast, smoked
paprika, harissa and lemon emulsion (main course) - Grenoble-style salmon fillet (dill, capers, lemon,
parsley) (main course)Salad (choose from our selection on p.14)Fine Québécois cheeses (30 g) served with grapesMini sweets (2 p.p.)Baguette and butter
CHINATOWNBuffet: $25.75 per person Individual plate or ecological box: $27.25 per person (place settings included)Thai crab cake with light plum sauce* Daikon roll-up with lettuce, julienned carrots, shiitake and marinated ginger, miso tomato sauceGrilled flank steak with a shallot and miso crust, lime and lemongrass sauce (3 slices)Salmon fillet topped with an edamame and yuzu purée, ginger and sesame emulsion (starter)Skewer of Madras curry shrimp, coriander, mango yogurt (2 shrimp)Asian: rice vermicelli, red cabbage, nappa cabbage, spinach, coriander, carrots, ginger vinaigretteCoconut and matcha truffles (2 p.p.)Fortune cookie
Cold dishesServed buffet-style for a minimum of eight peopleIndividually plated or ecologically boxed: minimum of four identical packages per selection
Cold
dis
hes
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PETITEITALIEBuffet: $26.50 per personIndividual plate or ecological box: $28.00 per person (place settings included)Tomato and bocconcini skewer with basil pestoVegetarian pizza of the day (2 p.p.)Grilled chicken breast with Italian herbs, feta and tomato crust (main course)Grilled fl ank steak with balsamic reduction, basil pesto (main course)Fusilli salad with peas, marinated eggplant, cherry toma-toes, spinach, basil, Parmesan, sun-dried tomato pestoFine Québécois cheeses (30 g)Classic tiramisu (verrine)Cannoli with almond and lemon fi llingBaguette and butter
WESTMOUNTVEGAN AND GLUTEN-FREE OPTIONBuffet: $22.00 per personIndividual plate or ecological box: $23.75 per person (place settings included)Farmer’s crudités served with hummus dipSpring roll with mango, cucumber, carrot, fennel, corian-der, mint, sweet and sour sauce Vegan fried chickpea panisse, green pea purée with ho-ney, cherry tomato confi t Salad of the week, according to your dietary preferencesStrawberry “cheeze” cakeBaguette (without butter)
ÉCONOMIQUEBuffet: $17.00 per personIndividually plated or boxed: $18.50 per person (place settings included)Choice of one starterGourmet sandwich (choose from our selection on p.13)Salad (choose from our selection on p.14)Dessert (choose from our selection on p.11)
ENTRE-DEUXBuffet: $19.00 per personIndividually plated or boxed: $20.50 per person (place settings included)Choice of two startersGourmet sandwich (choose from our selection on p.13)Salad (choose from our selection on p.14)Dessert (choose from our selection on p.11)
STARTERSVEGETARIANFarmer’s crudités served with choice of house or hummus dipAssortment of grilled vegetables (5 pieces)Wild mushroom nem, sour cream dip with tarragon and salted herbs from the Lower Saint-Lawrence*Moroccan beet falafel, yogurt mint sauceVegetarian pizza of the day (2 p.p.)Wedge of Brie (30 g) served with baguette and grapesMild and sharp Cheddar (2 wedges) served with grapesTomato, bocconcini and fresh basil platter
FISHANDSEAFOODSalmon fi llet topped with an edamame and yuzu purée, ginger and sesame emulsion (starter, 60 g)Grenoble-style salmon fi llet (dill, capers, lemon, parsley) (starter, 60 g)Skewer of Madras curry shrimp, coriander, mango yogurt (2 shrimp)
MEATSPortuguese-style grilled chicken breast, smoked paprika, harissa and lemon emulsion (2 pieces)Grilled chicken breast with Italian herbs, feta and tomato crust (2 pieces)Texas-style grilled white chicken meat, BBQ sauce (2 pieces)Grilled fl ank steak with balsamic reduction, basil pesto (2 pieces)Grilled fl ank steak with a shallot and miso crust, lime and lemongrass sauce (2 slices)Slices of pan-fried duck breast with Grand Marnier, cranberry mayonnaise (half-breast) +$2.50
SANDWICHESANDSALADS:Choose according to the corresponding week or from the “Available at all times” section (from our selection on p.13-14).
DESSERTSFreshly baked cookies (2 p.p.)Classic brownieBerry crumble Date squareApple crumbleFresh fruit Baker’s Delight + $2.00Mini sweets (3 p.p.) + $4.00
Tailored packagesCold dishes
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AVAILABLEATALLTIMESMix-pit : Assorted mini-pitas (chicken, ham, egg and tuna)Vegetarian : grilled balsamic-flavoured vegetables, provolone, tomato, mixed greens, sun-dried tomato pesto on baguette-bagelBánh mì : Vietnamese marinated salmon, carrot, cucumber, red cabbage, coriander and sweet chili mayonnaise on milk breadRossini : roast beef with steak spices, brie cheese, lettuce, tomato mushroom tartufata on baguettineCiabatta : ham, mayonnaise honey mustard, lettuce, tomato, Cheddar on ciabatta breadBuffalo : chipotle chicken wrap, lettuce, tomato, Cheddar, Ranch-flavoured sour cream
WEEK1Vegan BLT : smoked tempeh bacon, lettuce, tomato, avocado mousse on multigrain breadViateur : smoked salmon, fresh watercress, cucumber, lemon and dill cream cheese on sesame seed bagelSaag : green wrap with garam masala and coconut milk-braised lamb, baby spinach, kale, fetaCordon Bleu Grilled cheese : breaded chicken, ham, Swiss, Dijonnaise on sliced bread‘Nduja : Calabrese spread, roasted peppers, grilled zucchini, arugula, Friulano on baguette
WEEK2Vegan General Tao : roasted cauliflower, sesame, cucumber, red pepper, green onion, radish, General Tao mayonnaise on baguetteSalmon puttanesca : Italian herb roasted salmon, Parmesan, tomato bruschetta, capers, lettuce, puttanesca spread on olive bagnat breadCorned beef : smoked meat, caramelized onions, fennel confit, Oka, whole grain mustard mayonnaise on foccaciaRomados : grilled piri-piri chicken, lettuce, tomato, harissa mayonnaise on smoked paprika milk breadNashville : bacon, tomato, Mornay sauce open-face on brioche bread, American Cheddar gratin
WEEK3Vegan Tex-Mex : tomato wrap with sweet potato fries, tomato, lettuce, Cheddar, sour cream, coriander
Niçoise : tuna salad, leaf lettuce, olives, tomato, bocconcini, green beans on multigrain croissant
Bun thaï : shredded lemongrass-flavoured beef, lettuce, marinated onion, cucumber, shiitake, spicy mayonnaise on light rice bun
Taj Mahal : shredded butter chicken, baby spinach, tomato, mango-flavoured yogurt rolled-up in flat bread
Italian sub : capicolle, pepperoni, mozzarella, marinated eggplant, arugula, tomato sauce on ciabatta
WEEK4Vegetarian Kamikaze : Sweet chili-marinated tofu, avocado mousse, spinach, carrot, cucumber, mayonnaise with five-spice on black burgerRockefeller : cod salad, spinach, artichoke, fennel confit, hollandaise, Gruyère on multigrain baguetteMerguez : wrap with grilled lamb merguez, parsley tabbouleh, tomato, traditional hummus Duck rillettes : duck rillettes, lettuce, pickle, Port-caramelized onions, leaf lettuce on fig breadCajun BBQ : pulled Cajun-style BBQ pork, lettuce, corn, Cheddar, tomato, chimichurri on triangular ciabatta
WEEK5Frittata : asparagus frittata, paillot de chèvre cheese, arugula, mayonnaise with tomato confit on ciabatta Guédille : spicy shrimp salad with fennel, red cabbage, green apple, spinach on hot dog bun Onion soup : shredded braised shoulder, caramelized onions, sautéed mushrooms, demi-glace mayonnaise, open-face Swiss cheese on whole grain bread Andalusian : wrap with shredded saffron turkey, tomato sauce, paprika, tomato, lettuce, Cheddar, sautéed sweet pepper, herbes de Provence Alsatian : smoked Alsatian sausage, sauerkraut, Dijonnaise, Emmental, pickle on baguette
Sandwich menuAll these sandwiches can be made on a small vegan loaf or on a gluten-free panini (add $0.50). *Available dairy-free for a vegan version.Grilled vegetable tian, grilled halloumi, arrabiata
sauce with olives (main course) $2.25Vegetarian Mexican-style zucchini boat with kidney beans, corn and tomato, fauxmage gratin (main course) $2.25Grenoble-style salmon fillet (dill, capers, lemon, parsley) (main course) $2.25Trout fillet with wild mushrooms and walnuts, tarragon emulsion (main course) $3.25Grilled chicken breast with Italian herbs, feta and tomato crust (main course) $2.25Salmon fillet topped with an edamame and yuzu purée, ginger and sesame emulsion (main course) $2.25
Portuguese-style grilled chicken breast, smoked paprika, harissa and lemon emulsion (main course) $2.25Fried vegan chickpea panisse, green pea purée with honey, cherry tomato confit (main course) $2.25Grilled flank steak with balsamic reduction, basil pesto (main course) $3.25 Grilled flank steak with a green onion and miso crust, lime and lemongrass sauce (main course) $3.25Slices of pan-fried duck breast with Grand Marnier, cranberry mayonnaise (half-breast) $3.75
Tailored packagesReplacement for sandwiches :
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Salad menu Weeks calendar
AVAILABLEATALLTIMESMixed greens, farm-fresh vegetables, creamy balsamic vinaigretteClassic CaesarFusilli salad with small peas, marinated eggplant, cherry tomatoes, spinach, basil, Parmesan, sun-dried tomato pesto emulsionMediterranean : sweet pepper, cucumber, tomato, feta, olives, red onionQuinoa, radicchio, grilled vegetables, herbs, sweet pepper vinaigretteAsian : rice vermicelli, red cabbage, bean sprouts, cucumber, spinach, coriander, carrot, ginger vinaigretteCouscous and chickpea tabouleh, tomato, onion, feta, celery and grilled pita
WEEK 1Arugula, carrot, artichoke, celery, pumpkin seed, grapefruit, champagne and pink grapefruit vinaigretteCherry tomatoes, bocconcini, basil, spinach, vinaigrette with basil pestoNiçoise : creamer potatoes, tomato, egg, olives, green beans, romaine lettuce, mustard vinaigrette
WEEK 2Fennel confi t, beets, watercress, goat cheese and dill vinaigretteRigatoni, chorizo, kale, sun-dried tomatoes, smoked paprika vinaigretteMixed greens, radicchio, Parmesan, roasted Brussels sprouts, whole grain mustard vinaigrette
WEEK 3JLT-style potato salad with green onions, bacon, pickle, egg, dill, mustardIsraeli couscous salad with yellow beets, mixed greens, dill, lemon confi t vinaigrettePanzanella with croutons, tomato, cucumber, red onion, tomato and garlic confi t vinaigrette
WEEK 4
Fennel confi t, arugula, celeriac, Montreal steak spice, radish, sunfl ower seeds, white wine vinaigretteBroccoli, lentils, smoked larding bacon, diced squash, kale, maple and red wine vinaigrette Quinoa, mushrooms, fresh spinach, roasted leek, julienned carrot, creamy vinaigrette with porcini
WEEK 5Iceberg chiffonade, parsley, cucumber, dried cranberries, red onion, mint, balsamic and honey vinaigrette Kidney beans, wild rice, tomato, corn, red onion, Monterey Jack, chipotle and cumin vinaigrette Thai tofu salad, cucumber, edamame, carrot, coriander, mint, red pepper, nuoc-mâm vinaigrette
January 6 Week 1 January 13 Week 2 January 20 Week 3 January 27 Week 4
JANUARY Febuary 3 Week 5 Febuary 10 Week 1 Febuary 17 Week 2 Febuary 24 Week 3
FEBUARY March 2 Week 4 March 9 Week 5 March 16 Week 1 March 23 Week 2 March 30 Week 3
MARCH
April 6 Week 4 April 13 Week 5 April 20 Week 1 April 27 Week 2
APRIL
May 4 Week 3 May 11 Week 4 May 18 Week 5 May 25 Week 1
MAY June 1 Week 2 June 8 Week 3 June 15 Week 4 June 22 Week 5 June 29 Week 1
JUNE
July 6 Week 2 July 13 Week 3 July 20 Week 4 July 27 Week 5
JULY August 3 Week 1 August 10 Week 2
August 17 Week 3 August 24 Week 4 August 31 Week 5
AUGUST
September 7 Week 1 September 14 Week 2 September 21 Week 3 September 28 Week 4
SEPTEMBER
October 5 Week 5 October 12 Week 1 October 19 Week 2 October 26 Week 3
OCTOBER November 2 Week 4 November 9 Week 5 November 16 Week 1 November 23 Week 2 November 30 Week 3
NOVEMBER
December 7 Week 4 December 14 Week 5 December 21 Week 1
December 28 Week 2
DECEMBER
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PETITMAGHREB $21.00Moroccan beet falafel, arugula, red cabbage salad, cucumber, yogurt mint sauce
RAPIDEDELACHINE $23.00Goat cheese and honey salmon fillet, whole grain mustard sauce, bed of mixed greens, roasted fennel, cherry tomatoes
AHUNTSIC $23.00Tomato caramel-glazed chicken breast, aragula, olives, sauce with sun-dried tomatoes
BELLEVUE $25.25Maple pan-fried duck breast with caramelized onions, bocconcini, blueberries and pine nuts on mixed greens, lime and pepper vinaigrette (one-third of breast)
OUTREMONTAISE $24.00Roasted cod, niçoise salad (creamer potatoes, tomatoes, eggs, olives, green beans, romaine lettuce, mustard vinaigrette)
POKEBOWL $22.00Sesame salmon mi-cuit, spinach, marinated tofu, cucumber, kale, leaf lettuce, spicy mayonnaise, tobiko
Served with wedge of Brie, baguette and choice of dessert: Baker’s Delight or Double chocolate covered fruit (3 p.p.) or Mini sweets (2 p.p.)
Main course saladsPresented in individual plates or ecological boxes (place settings included)Minimum order of four identical salads per selection
Hot
buff
ets
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VEGANTofu tikka masala and grilled vegetable kebab, Indian-style herb chutneyVegan cassoulet with carrots, onions, celery, tomato, tempeh and mushroomsFried vegan chickpea panisse, green pea purée with honey, cherry tomato confi t (main course)
VEGETARIANGrilled vegetable tian, grilled halloumi, arrabiata sauce with olivesTartlet fi lled with moussaka, cranberry beans (eggplant, tomato, mashed potatoes with chives)
FISHSalmon fi llet topped with an edamame and yuzu purée, ginger and sesame emulsionGrenoble-style salmon fi llet (dill, capers, lemon, parsley))Salmon fi llet in a chorizo and herb crust, sauce armoricaineTrout fi llet with wild mushrooms and walnuts, tarragon beurre blanc Ratatouille cod fi llet with à la Provençal tomato passata
POULTRYChicken Cacciatore involtini, goat cheese, porcini cream saucePortuguese-style grilled chicken breast, smoked paprika, harissa and lemon andalouse sauce (2 pieces)Texas-style grilled white chicken meat, BBQ sauce Star anise-fl avoured duck leg confi t (+ $4.25)
PORKCantonese-style crispy pork fi llet, XO saucePork fi llet stuffed with provolone and thyme-fl avoured tomato confi t, roasted garlic meat glaze
BEEF,VEALANDLAMBSaag with braised lamb, potatoes, kale, spinach Flank steak, spring onion confi t, Sherry meat glazeOsso bucco-style veal stew with pancetta, hint of tomato Braised beef shoulder à la bourguignonne South American-style beef and tomato kebab, chimi-churri sauce
SIDEVEGETABLESChoose one from the followingMaple caramelized root vegetables Roasted fennel and sautéed green onions, fennel seeds Carrots, celery, pearl onions, button mushroomsMontreal steak spice diced roasted celeriac, green beans
STARCHESChoose one from the followingCouscous, chickpeas and salted herbs from the Lower Saint-LawrenceBasmati rice, tomatoes, crunchy peasSautéed baby potatoes and kale, lemon confi t, rosemaryDu Puy lentils, leeks and red cabbageAligot (mashed potatoes with Swiss cheese)
ÀLACARTEPRICESPasta or vegetarian main course $15.50Meat or fi sh main course $16.50Starches and side vegetables $4.75
SAINT-LÉONARD $25.25All dishes are served with Parmigiano-Reggiano and baguette au gratin Gluten-free pasta option, add $1.00 per personSalad (choose from our selection on p.14)Choice of pastas : - Gemelli - Linguini - Cheese tortellini (+ $1.00 p.p.) - Gluten-free penne (+ $1.00 p.p.)
Choice of sauces : Vegan versions available upon request - Creamy pesto sauce with broccoli, spinach,
cherry tomatoes - Cream sauce with Parmesan, butternut squash, leek,
garlic confi t and parsley - Ragù-style sauce (tomatoes, veal stock, shredded
beef, Italian sausage)
OR
Au gratin dishes : The following are sold by the dozen. - Bolognaise lasagna - Vegetarian lasagna - Fusilli with duck confi t, mushroom and tomato sauce,
au gratin
Baker’s delight
SAINT-HENRI $28.00Salad (choose from our selection on p.14)Choice of main course (minimum 10 portions per selection)Choice of side vegetableChoice of starchBaker’s DelightBasket of bread
VILLE-MARIE $33.50Salad (choose from our selection on p.14)Choice of main course (minimum 10 portions per selection)Choice of side vegetableChoice of starchtFine Québécois cheeses (30 g)Mini sweets (3 p.p.)Basket of bread
Hot buff ets For a minimum of 10 peopleRental of chafi ng dishes not included
Selection of main coursesTwo choices possible for group of 20 people and more.
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VEGANFried dumpling filled with Asian-style vegetables, General Tao sauce*Quinoa and beet cake, corn mousse, kale and lemon zest Sweet potato rösti with Mexican spices, guacamole with limeWild mushroom nem, dip with tarragon and salted herbs from the Lower Saint-Lawrence*Multigrain loaf with Middle Eastern spices, green pea mousse, diced red peppersDaikon roll-up with lettuce, julienned carrots, shiitake, marinated ginger, miso tomato sauce
VEGETARIANTomato confit and thyme tartin Tatin, Gruyère gratin*Phyllo tartlet, mashed sweet peas with aged Cheddar, spinach, onion compote*Fresh grape coated in goat cheese, maple and walnut crustPeruvian calzone, black beans, kale, chimichurri dip* Fried bocconcini, Margherita sauce and basil°Fried pierogi filled with squash and cheese, caramelized onion sour cream*
FISHANDSEAFOODCone filled with Italian-style shrimp (tomatoes, basil, olives, garlic confit)*Shrimp taco with salsa verde, corn, coriander, chipotle, lime-marinated red cabbageRockefeller cod fritters with fennel confit and spinach, aniseed-flavoured dip*Bangkok salmon satay, sweet and sour sauce*
POULTRYCone filled with fajita-style chicken, pico de gallo dipLaab chicken filled tartlet, Thai spices, lime, coriander, mint, gingerMini croissant with Grand Marnier foie gras mousse, peach marmalade Skewer of tandoori chicken, yogurt sauce with carrots, coriander and mint*Popcorn chicken, ranch sauce*
PORKSausage meat and cream cheese scone-pop*Thai pork satay, cashew sauce*Cantonese-style glazed pork, sweet peppers, XO sauce* (stick) German sausage and sauerkraut filled crispy nem, sour cream with whole grain mustard*Bayonne ham roll-up with grilled zucchini and basil
VEALANDBEEFMontreal steak spice beef roll-up with asparagus and FriulanoGinger flank steak satay, sesame sauce*Garam masala and tomato beef kebab, lemon confit dip*Fried dumpling filled with Kentucky-flavoured shredded beef, BBQ sauce*Lamb bundles with za’atar and pine nuts, carrot hummus*Corned beef croquette with celeriac, tomato bruschetta*
Canapés Minimum of 10 portions per variety
* Served hot or cold° Served hot only
Cana
pés
SELECTION A $2.75 EACH
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VEGANSpring roll with mango, cucumber, carrot, fennel, coriander, mint, sweet and sour sauce Fried chickpea panisse, onion jam with red wine, tomato brunoise with salted herbs from the Lower Saint-Lawrence*Cube of glazed tofu in a sesame crust, shiitake duxelles, marinated ginger*Zucchini, chickpea and Bombay potato bomb, curry-coconut sauce*
VEGETARIANParmesan and thyme cracker, goat cheese and beet mousse, yellow beet cubes, pink pepperSamosa with spicy carrot and feta fi lling, edamame and white miso dip*Skewer of antipasto (tomato, bocconcini, olives, roasted peppers, basil)Egg stuffed with duxelles, asparagus tips, Espelette pepperMini souffl é with Oka and leeks, sea buckthorn compoteBlinis, grilled zucchini, caponata, marinated green onions Beet origami, goat cheese and basil mousse, marinated green onions, microgreens
FISHANDSEAFOODSun-dried tomato shrimp, arrabiata sauce* (stick)Salmon tartare, wakame, tobiko, coriander, sesame Salmon rillettes on pumpernickel crouton, egg yolk confi tNew Orleans-style shrimp cake, lemon aïoli*Scallop ceviche marinated in Bloody Mary vodka, celery, cucumber (spoon)
POULTRYPiri-piri chicken fritter, smoked paprika dip (spoon)*Caprese chicken, tomato sauce, basil, mozzarella gratin (stick)*Mustard chicken, cream sauce with capers and Dijon (stick)*Shredded duck arancini, cream sauce with garlic scapes (spoon)°Layered duck rillettes, black olive sablé, mustard, dill pickleSmoked duck roulade with boreal spices, Le Douanier cheese, maple-cranberry confi tMini chicken tournedos, pancetta crust, tarragon aïoli*
VEALANDBEEFTonnato beef tataki with capers, Parmesan, arugula, tuna mayonnaise (spoon)Beef bourguignon stick in a crust of bacon with celery, carrot and onion brunoise (stick)Classic beef tartare with Dijonnaise and pickleLamb roll-up, marinated eggplant, spinach, raclette cheeseShredded short ribs empanada with rosemary and garlic confi t, demi-glace mayonnaise with a hint of tomato
PORKGeneral Tao pork satay, sweet and sour dip*Flammekueche-style puff pastry (bacon, fresh cream, caramelized onions)*Porchetta roll-up, balsamic grilled vegetables, crumbled pecorinoNduja, Grana Padano and saffron arancini, olive tapenade and pesto (spoon)°
VEGANVegan slider, fauxmage, ketchup, mustard, pickle, lettuce, tomato*
VEGETARIANBeet falafel slider, tzatziki, arugula, cucumber, tomato, pickled turnip*Fingerling potato stuffed with Rockefeller-style spinach, Hercules de Charlevoix gratin*Open-face toast with La Sauvagine cheese cream, chanterelles, asparagus
FISHANDSEAFOODMedium-rare chipotle-fl avoured tuna, diced cucumber, avocado mousse (stick)Octopus carpaccio, gremolata, diced grilled zucchini with coriander, lemon and pink pepper (spoon)Thai-fl avoured crab cake, sauce with hint of plum* Scallop and bacon tournedos, maple dip with salted herbs from the Lower Saint-Lawrence*Cajun shrimp, avocado mousse, vegetable brunoise (verrine)Smoked salmon black slider, onions, dill, spinach, sour cream with capers
POULTRYProfi terole stuffed with duck and hazelnut parfait, haskap compoteSpring roll with glazed duck, Thai basil, arugula, cucumber, avocado, carrots, sake dipPiri-piri chicken slider, paprika egg bread, spicy cream sauce, tomato, lettuce, Manchego*Medium-rare duck, green onion confi t with Port, slice of fresh fi g (spoon)*Mini grilled cheese with duck confi t, ricotta, ’nduja°Imperial roll with guinea fowl and foie gras, morel cream° (shooter)
VEALETBEEFBeef takoyaki, nori, emulsifi ed dashi with chili, sesame (spoon)°Rosemary lamb, fried gnocchi, Labrador tea emulsion*Cube of balsamic beef fi llet, Gorgonzola fi occhetti, basil pesto dip*Beef slider, bacon, goat cheese, tomato, lettuce*Veal slider, aged Cheddar, sautéed mushrooms, BBQ mayonnaise*Mini baguette with merguez, turmeric and harissa mayonnaise, pickle*
PORLMaple pork slab, mashed cassoulet, carrot brunoise (spoon)°Mini Oktoberfest sandwich with smoked sausage, Cheddar, mustard, sauerkraut°Texas BBQ pulled pork slider, red cabbage salad, corn smoked BBQ sauce°Belgian waffl e sandwich, pulled beer pork, endive, cream cheese
Rabbit loin casserole, Brussels sprouts sautéed with smoked pork slab°Fresh mozzarella, summer truffl e, asparagus, extra virgin olive oil (verrine)Shiitake, Oyster mushroom and ricotta-fi lled panzerotti, light bisque, Grana Padano, arugula°Oyster au gratin with miso-fl avoured breadcrumbs and chives°Lamb chop in a Provençal crust, muffaletta dip°
SELECTION B $3.25 EACH
SELECTION C $3.75 EACH
SELECTION D $4.75 EACH
Canapés* Served hot or cold° Served hot only
Canapés* Served hot or cold° Served hot only
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APÉRO $11.00cold canapés — 5 canapésWild mushroom-fi lled nem, sour cream dip with tarra-gon and salted herbs from the Lower Saint-Lawrence*Tomato confi t and thyme tarte Tatin, Gruyère gratin*Bangkok salmon satay, sweet and sour sauce* Skewer of tandoori chicken, yogurt sauce with carrot, coriander and mint*Corned beef croquette with celeriac, tomato bruschetta*
C.A. $15.00cold canapés — 6 canapésQuinoa loaf with Middle Eastern spices, green pea mousse, diced red peppersDaikon roll-up with lettuce, julienned carrot, shiitake, marinated ginger, toma-miso sauceRockefeller cod fritter with fennel confi t and spinach, orange dip*Salmon tartare, wakame, tobiko, coriander, sesame Roulade of beef with Montreal steak spices, asparagus and FriulanoMustard chicken, cream sauce with capers and Dijon (stick)*
5À7 $22.009 canapésFried chickpea panisse, onion and red wine jam, tomato brunoise with salted herbs from the Lower Saint-Lawrence*Fried pierogi fi lled with squash and cheese, caramelized onion sour cream*Salmon rillettes on toasted pumpernickel, egg yolk confi tShredded duck arancini, cream sauce with scapes (spoon)°Lamb roll-up, marinated eggplant, spinach, raclette cheeseCone fi lled with Italian-style shrimp (tomatoes, basil, olives, garlic confi t)*Mini croissant with Grand Marnier foie gras mousse, peach marmalade Ginger fl ank steak satay, sesame sauce*Sweets of the moment
COCKTAILURBAIN $28.5012 canapésZucchini, chickpea and Bombay potato bomb, curry coconut sauce*Fresh grape coated in goat cheese, maple and walnut crustClassic beef tartare with Dijonnaise and pickleSmoked duck roll-up with boreal spice, Le Douanier cheese, maple cranberry confi tSausage meat and cream cheese scone-pop*Bangkok salmon satay, sweet and sour sauce* Fried dumpling fi lled with Asian-style vegetables, General Tao sauce*Sun-dried tomato shrimp, arrabiata sauce* (stick)Tartlet fi lled with chicken laab, Thai spices, lime, coriander, mint, gingerBundled lamb with za’atar and pine nuts, hummus with carrots*Rockefeller cod fritter with fennel confi t and spinach, orange dip*Montreal steak spice beef roll-up with asparagus and Friulano
Canapés packagesMinimum 10 people
DÎNATOIRE-$49.2519 canapés or 15 canapés + 1 food stationWait staff recommended48-hour notice requiredSamosa with spicy carrot and feta fi lling, edamame and white miso dip*Medium-rare duck, green onion confi t with Port, slice of fresh fi g (spoon)*Fried dumpling fi lled with Kentucky-fl avoured shredded beef, BBQ sauce*General Tao pork satay, sweet and sour dip*Garam masala and tomato beef kebab, lemon confi t dip*Cube of balsamic beef fi llet, Gorgonzola fi occhetti, basil pesto dip*Shrimp taco with salsa verde, corn, coriander, chipotle, lime-marinated red cabbageCone fi lled with fajitas-style chicken, pico de gallo dipMushroom cap, ratatouille with aged balsamicScallop ceviche marinated in Bloody Mary vodka, celery, cucumber (spoon)Open-face toast with La Sauvagine cheese cream, chanterelles, asparagusScallop and bacon tournedos, maple dip with salted herbs from the Lower Saint-Lawrence*Salmon rillettes on toasted pumpernickel, egg yolk confi tProfi terole stuffed with duck and hazelnut parfait, haskap compoteMini Oktoberfest sandwich with smoked sausage, Cheddar, mustard, sauerkraut°Rockefeller cod fritters with fennel confi t and spinach, orange dip*Sweet potato rösti with Mexican spices, guacamole with limeMini sweets (2 p.p.)
Or, replace 4 canapés with a choice of station:Asparagus and ricotta tortelli, cream sauce with spinach and fresh herbsFlank steak with red wine shallot sauce, whipped potatoes with CheddarPortuguese-style grilled chicken breast, smoked paprika smoked BBQ sauce, basmati rice
PARTY MIXSavoury treats to complement your cocktail3 choices — $10.00
6 choices — $17.50Classic tomato and fresh herb bruschetta served with crackers Eggplant caviar served with pita chips Salsa served with corn chips Guacamole served with corn chips Homemade hummus served with pita chipsArtichoke dip served with pita chipsMixed nuts Mixed green and black olives Caramel popcorn and salted pretzelsMini bretzels
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STATIONDEL’AFFINEUR$12.25 per personFine Québécois cheeses (65 g) with fresh fruitAssortment of nuts and dried fruitAssortment of organic breads, baguette and homemade crackers
STATIONANTIPASTI$15.75 per personVegetarian pizza of the day (2 p.p.)White wine and basil marinated mushroom saladAssortment of grilled vegetables Fine charcuteries (3 slices p.p.)Fine herb marinated olivesAssortment of organic breads and homemade crostini (2 p.p.)
STATIONASIATIQUE$17.00 per personMaki platter (3 p.p.)Vegetarian spring roll (1 p.p.)Thai-flavoured crab cake, sauce with hint of plum* Satay (please select 2 among the 3 choices below) : - Thai pork satay, peanut sauce* - Ginger flank steak satay, sesame sauce* - Bangkok salmon satay, sweet and sour sauce*
THEMEDSTATIONCurry : naan bread, butter chicken, vegetarian saag, tandoori lambLittle piglet : crispy pork flank, ginger and soya glaze or porchettaChurrasco : varietes of Brazilian meat skewerGreenery: tomato, mozzarella and microgreensTakoyaki Shish taouk These stations entail the hiring of staff and the renting of material.
Our chef will be happy to create a personalized station according to your taste.
Themed food stations Must be ordered 48 hours in advanceMinimum 15 people PLACESETTINGSAND
CHAFINGDISHESSmall compostable place setting (small plate, ustensils, napkin) $1.00Complete compostable place setting (small plate, large plate, ustensils, napkin) $1.50Rental of dishware and cutlery starting at $0.50/unitRental of chafing dishes $22.00
Rental of glassware, tablecloths and cocktail tables is also available. Ask your advisor for rates.
BEVERAGESEska spring water (individual) $2.25Assorted fruit juices $2.25Soft drinks $2.25Thermos of coffee, tea or herbal tea (10 portions) $21.00Iced tea, V8, Eska mineral water $2.50Eska spring water (1.5 liter) $4.75Eska mineral water (750 ml) $5.75Orange or cranberry juice (1 liter) $8.25Ice (bag) $5.50
We have the liquor licence required to provide bar services for your events. Ask your advisor for more details.
STAFFMinimum of four hours per shiftMaître D *$40.00/hourWait staff or bartender *$34.00/hourChef *$40.00/hourCook *$34.00/hour
* Travel or mileage costs may be applicable depending on the event location.
DELIVERYOur delivery service is available from 7am to 5pm.Montreal downtown $30.00Outside of Montreal to be determined according to mileageHot buffet (delivered and set up) starting at $45.00Weekend or holiday + $30.00
Additional fees apply for deliveries required outside of our regular business hours (Monday to Friday, from 8 am to 5 pm).
*Prices are subject to change
VENUEFind out about our reception room located in the Maso-nic Temple in downtown Montreal (starting at $600).
Additional services
