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
• Foie gras terrine, fig compote and brioche bread croutons
• Salmon tartar
• Beef tartare
• Smoked duck breast, blood orange gel.
• Smoked trout rillettes
• Salmon gravlax and yuzu mousse

Hot

• Mini baluchon with prawns and Brie cheese
• Arancini with wild mushrooms and spicy cherry tomato coulis
• Mini puff pastry with pulled chicken, smoked cheese and
  green onions
• Satay of marinated duck, hoisin sauce with sesame and honey

Vegetarien

• Cauliflower mash with truffle and tortilla chips
• Grilled tofu and mushroom skewer
• Roll of cucumbers, olive tapenade, feta, fried capers and chives
• Arancini with wild mushrooms and spicy cherry tomato coulis
• Moroccan cigar with potato curry, leeks and mint
  
  

DINNER AND PARTY

Toast : sparkling wine

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

4-COURSE MENU

1 first cous per guests

• 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
• 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

• Méli-Mélo of steamed vegetables, red quinoa, roasted almonds, fried capers, marinated onions and honey and lemon vinaigrette
• Green salad, endives, pomegranate, crunchy parmesan, white balsamic vinegar vinaigrette and marinated bocconcini
• 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

• 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)
• Tofu marinated in curry and fried with herbs, pearl barley with asparagus and

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
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
• Foie gras terrine, fig compote and brioche bread croutons
• Salmon tartar
• Beef tartare
• Smoked duck breast, blood orange gel.
• Smoked trout rillettes
• Salmon gravlax and yuzu mousse

Hot

• Mini baluchon with prawns and Brie cheese
• Arancini with wild mushrooms and spicy cherry tomato coulis
• Mini puff pastry with pulled chicken, smoked cheese and
  green onions
• Satay of marinated duck, hoisin sauce with sesame and honey

Vegetarien

• Cauliflower mash with truffle and tortilla chips
• Grilled tofu and mushroom skewer
• Roll of cucumbers, olive tapenade, feta, fried capers and chives
• Arancini with wild mushrooms and spicy cherry tomato coulis
• Moroccan cigar with potato curry, leeks and mint
  
  

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
• 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

• 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, mashed cauliflower

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

• 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,
• Smoke meat

OPEN BAR FROM 5PM TO 2AM

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
• Foie gras terrine, fig compote and brioche bread croutons
• Salmon tartar
• Beef tartare
• Smoked duck breast, blood orange gel.
• Smoked trout rillettes
• Salmon gravlax and yuzu mousse

Hot

• Mini baluchon with prawns and Brie cheese
• Arancini with wild mushrooms and spicy cherry tomato coulis
• Mini puff pastry with pulled chicken, smoked cheese and
  green onions
• Satay of marinated duck, hoisin sauce with sesame and honey

Vegetarien

• Cauliflower mash with truffle and tortilla chips
• Grilled tofu and mushroom skewer
• Roll of cucumbers, olive tapenade, feta, fried capers and chives
• Arancini with wild mushrooms and spicy cherry tomato coulis
• Moroccan cigar with potato curry, leeks and mint
  
  

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

• 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

• Pomegranate granita, Quebec gin and rose water

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