COCKTAILS

Here are two suggestions of menus
It will be a pleasure to elaborate a menu upon you taste.

COLD COCKTAIL

• Salted Almond and Marinated Olives
• Red tuna tartar on a rice Blini
• Goat cheese and basil canapé toped with candied tomato
• Chicken salad with mayonnaise in puff pastry
• Cucumber roll filled with Snow crab meat salad
• Old cheddar crispy cone garnished with guacamole
• Preserved duck in a rice crêpe, lacquered sauce
• Shrimp in a two lemon marinade, coriander sauce
• Slice of beef steak rolled with aragula and Reggiano, mustard sauce
• Foie Gras, prosciutto and fig chutney on a canapé
• Sun dried tomato and avocado Japanese roll, Ponzu sauceOlives marinées et amandes salées

8  Hors D’oeuvres, almonds and olives, 12,75 $ per person
            10 Hors D’oeuvres, almonds and olives, 15,75 $ per person

HOT AND COLD COCKTAIL

• Potato Chips perfumed with coriander and truffle essence, parmesan cheese
  
• Goat cheese and basil canapé toped with candied tomato
• Smoked salmon and citrus fruits canapé, à l’aigrelette
• Old cheddar crispy cone garnished with guacamole
• Foie Gras, prosciutto and fig chutney on a canapé
• Lime and coco milk Ceviche of scallops, served in a spoon
  
• Bisque of shellfish with snow crab “en rémoulade”, served as a shooter or
• Velvety Arugula soup with Reggiano crus, served as a shooter
• Bamboo of prime beef fillet with saté sauce
• Won Ton vermicelli shrimp, honeyed pepper sauce
• Preserved Duck Filo roll with onion marmalade
• Girolle mushroom with balsamic vinegar and truffle essence, served in a spoon
• Wild mushrooms in Polenta toped with melted cheddar

10 Hors D’oeuvres, plus a choise of shooter and chips, 21,50$ per person

12 Hors D’oeuvres, plus a choise of shooter and chips, 24,00$ per person

Some Hors D’oeuvres need a professional hand