APPETIZERS À LA CARTE

Quite simply and delicious

Robert Alexis Caterer’s hot and cold appetizers, ideal for dinner cocktails, buffet, wedding receptions, banquets, christenings and corporate events, allow you to create an original menu that will content even the finest palate.

HOT HORS D’OEUVRES

Beef Kebab, Bobotie style, curried sauce
Brie and pecan croustade with caramelized Whisky
Curry glazed salmon, coco milk perfumed with bergamot
Flaky pastry Pizza with Caponata and Bocconcini cheese
Lobster and vegetable fray Pastilla
Mini lamb chop in a salted herbs marinade
Mini potato stuffed with snail in truffle oil
Mini spinach and feta egg-roll
Preserved duck Filo roll with onion marmalade
Preserved quail, rosemary and lemon sauce
Rice, olive and lemon italian Crocchette
Spiced lamb cigar, Moroccan style
Thaï fancy finger, spicy sauce
Taï-Lor roll, soya and wasabi sauce
Wild mushrooms in Polenta with melted cheddar cheese
Won Ton vermicelli shrimp, honeyed pepper sauce

KEBAB

Indian style chicken breast
Lamb with curry
Lemon-grass marinated salmon
Marinated flank steak
Prime beef fillet with saté sauce

SPOON

Asparagus and leek, Gribiche sauce
Citrus salmon and avocado tartar
Girolle mushroom with balsamic vinegar and truffle
Lime and coco milk Ceviche of scallops
Mozzarella and candied tomato in virgin oil

COLD HORS D’OEUVRES

Abitibi caviar, salmon and red tuna tartar on a rice Blini
Arugula, bruschetta and Reggiano on a crouton
Cherry tomato stuffed with trout mousse
Crispy tortilla with smoked trout and pickled cucumber
Cucumber roll filled with Snow crab meat salad
Lacquered fillet of duck with honeyed turnip
Maki Sushi
Marinated salmon with candied lemon on a crostini
Medjoul date stuffed with Tête de Moine and pecan
Old cheddar crispy cone garnished with guacamole
Preserved duck in a rice crêpe, lacquered sauce
Red tuna Tataki with avocado and balsamic vinegar dip
Shrimp in a two lemon marinade, coriander sauce
Slice of beef steak rolled with Arugula and Reggiano
Sun dried tomato and avocado Japanese roll, Ponzu sauce

CANAPÉ

Classic Shrimp and mayonnaise
Citrus salmon Gravlax with Aigrelette sauce
Duo of salmon tartar perfumed with truffle oil
Duck Foie Gras, Tartufa and “fleur de sel”
Foie Gras, prosciutto and fig chutney
Goat cheese and basil topped with candied tomato

SHOOTER

Bisque of shellfish with snow crab “en rémoulade”
Gaspacho with tuna and salmon Tataki
Sparkling “Crémant de Pomme” with Oysters and ginger
Vichyssoise with grilled salmon Kebab
Velvety Arugula soup with Reggiano crust

Some Hors D’oeuvres need a professional hand