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De saison en saison, de nouvelles tendances se dessinentpour le plus grand plaisir de tous.Pour Julien-Leblanc Traiteur, l’année 2010 se veut une découvertede nouvelles saveurs inspirées des tables du monde.Créateur d’événements rassembleurs, notre mission est devous faire découvrir de nouvelles tendances culinaires, propicesaux rencontres tant amicales, familiales que d’affaires.L’équipe chevronnée et professionnelle de Julien-Leblanc Traiteurse veut l’ingrédient qui fera la différence pour votre événement.MENU 2010
Our mission:
Taking parts of your event for over 25 years!From season to season, new tendencies emerge for everyone’s greatest pleasure. For Julien-Leblanc Catering, 2018 will be a discovery of new flavours inspired by the tables of the world. As creators of social events, our mission is to have you discover new culinary tendencies propitious for your gatherings may they be with friends, family or in the work place. Julien-Leblanc’s seasoned and profes-sional team is going to be the ingredient that will make a difference in your event.
De saison en saison, de nouvelles tendances se dessinentpour le plus grand plaisir de tous.Pour Julien-Leblanc Traiteur, l’année 2010 se veut une découvertede nouvelles saveurs inspirées des tables du monde.Créateur d’événements rassembleurs, notre mission est devous faire découvrir de nouvelles tendances culinaires, propicesaux rencontres tant amicales, familiales que d’affaires.L’équipe chevronnée et professionnelle de Julien-Leblanc Traiteurse veut l’ingrédient qui fera la différence pour votre événement.MENU 2010
BREAKFAST PLANS
À LA CARTE
COLD DISHES
TAILORED PACKAGES
MAIN COURSE SALADS
HOT BUFFETS
CANAPÉ PACKAGES
CANAPÉS
THEMED FOOD STATIONS
SANDWICH MENU
SALAD MENU
ADDITIONAL SERVICES
3
6
4
7
10
9
12
17
14
18
19
21
LE PLATEAU-MONT-ROYAL
Fresh orange juiceBreakfast bread (choose among our selection on p4)Miniature butter croissant (2 p.p.) and assortment of jamsFresh fruit platter
$9.75LE ST-MICHEL
Fresh orange juiceAssortment of miniature viennoiseries (2 p.p.)Breakfast bread (choose among our selection on p.4)Mild cheddar wedges (2 p.p.) served with grapesFresh fruit platter
$11.75LE ROXBORO
Fresh orange juiceVanilla yogurt cup (5 oz), strawberry compote and chocolatey crumbleBreakfast bread (choose among our selection on p.4)Half bagel with cream cheese (add smoked salmon and condiments for $3)Fresh fruit platter
$12.50LE MILE END
Served buffet-style for a minimum of eight people
Fresh orange juiceScrambled eggs with choice of toppings (minimum 10 per selection): - Ham, spinach and Gruyere - Grilled vegetables and Gruyere - Assortment of miniature viennoiseries (2 p.p.) - Canadian bacon (2 slices) - Breakfast sausage 100% veal (1 p.p.)Home fries with fresh herbsFresh fruit saladBaguette and assortment of jams
$18.00LE HOMAMinimum 20 peopleRental of chafing dishes not includedDelivery and installation starting at $40
Fresh orange juiceBenedictine-style sandwich on English muffin (minimum 10 per selection) - Smoked salmon, spinach and Emmenthal, hollandaise sauce spread - Ham and Emmenthal, hollandaise sauce spreadBreakfast bread (choose among our selection on p.4)Mild cheddar wedges (2 p.p.) served with grapesFresh fruit platter
$14.50LE GRIFFINTOWN
Brea
kfas
tplan
s
3
À la
car
teMinimum 10 per selection
Assortment of miniature viennoiseries (2 p.p.)Muffin100% butter croissant and assortment of jams
BREAKFASTS AND BREAKS
$2.95
$2.95
$2.95
Half bagel with cream cheeseHalf bagel with smoked salmon, cream cheese, capers and lemon
BAGELS$3.75
$6.25
Carrot and nutApple and cinnamonLemon and poppyBanana and chocolate
SELECTION OF BREAKFAST BREADS$2.75
$2.75$2.75$2.75
Ham, leeks in white wine, Swiss and béchamelMushrooms, asparagus, Swiss and béchamel
ROLLED CREPES
$6.25
$6.25
Smoked salmon, spinach and Emmenthal, hollandaise sauce spreadHam and Emmenthal, hollandaise sauce spread
BENEDICTINE-STYLE SANDWICHES ON ENGLISH MUFFIN:
$6.25
$6.25
Fresh tomato and basil fricassée, feta gratinSmoked salmon and sautéed spinach, Gruyere gratinChorizo, Spanish onion and sweet pepper fricassée, cheddar gratin
BREAKFAST QUICHES WITH POLENTA CRUST
$6.50
$6.50
$6.50
Lorraine (ham and Swiss)Florentine (spinach and Swiss)Parisienne (sun-dried tomatoes and Brie)
SELECTION OF MINI QUICHES (2 P.P.) minimum 20 units per selection
$4.50$4.50
$4.50
Assortment of miniature viennoiseries (2 p.p.) (3 varieties)Fresh fruit platterBasket of whole fruit (minimum 15)Fresh fruit saladSingle serve fruit yogurt(48 h notice required)Vanilla yogurt cup (5 oz), strawberry compote and chocolatey crumbleArtisanal granola bar
VARIOUS
$3.50$4.00$2.50$3.75
$2.75
$3.75
$4.00
Mild cheddar (2 wedges) served with baguette and grapesMild and sharp cheddar (2 wedges) served with baguette and grapesOka (2 wedges) served with baguette and grapesFine Québécois cheeses (30 g) served with baguette and grapesFine Québécois cheeses (65 g) served with baguette and grapes
CHEESES
$2.75
$3.00
$4.00
$4.50
$8.00
Pizza of the day (2 p.p.)Fine charcuterie platter (4 slices p.p.), marinades and baguetteSmoked salmon platter (2 slices p.p.), condiments and baguetteTerrines and pâtés platter (100 g) served with baguetteFarmer’s crudités served with choice of homemade dip or hummusSelection of grilled vegetables (4 pieces)À la carte sandwichesÀ la carte salads
VARIOUS$3.25
$5.75
$7.75
$6.00
$3.75
$7.50
$4.00
$5.25
4
LE VIEUX PORT
Minimum 10 per selection
Baker's choice muffinPound cake (flavour of the month)Miniature chocolate brownie (2 p.p.)Half bagel with cream cheeseHalf bagel with smoked salmon, cream cheese, capers and lemonReinvented breakfast quiche with polenta crust (minimum 10 people per selection)
GLUTEN FREE$3.00$3.00$3.00$4.75
$7.25
$6.50
Classic brownieBerry crispApple crispFreshly baked cookies (2 p.p.)Baker’s DelightFresh fruit saladAssortment of French macarons (2 p.p.)JLT fine chocolates (3 p.p.)Double chocolate dipped fruit (3 p.p.)Miniature sweets (3 p.p.)Custom designed cakes: flavour selection and prices available upon request
BAKER’S CORNER $3.00
$3.00$3.00$3.00$4.00$3.75$4.75
$4.75$5.25$7.00
À la carte
5514 937.0698
Cold
Dis
hesa vegetarian option!
Buffet: $18,75 per personIndividual plate or ecological box: $19,75 per person
Farmer’s crudités served with homemade dipVegetarian pizza of the day (2 p.p.)Gourmet sandwich (choose among our selection on p.18)Salad (choose among our selection on p.19)Mild and sharp cheddar (2 wedges) served with grapesBaker’s DelightBaguette and butter
LE PLATEAU
Buffet: $20,50 per personIndividual plate or ecological box: $21,50 per person
Farmer’s crudités served with homemade dipLime and chili shrimp cakeGrilled chicken in a whole grain mustard and honey sauce (2 strips)Gourmet sandwich (choose among our selection on p.18)Salad (choose among our selection on p.19)Oka wedge served with grapesBaker’s DelightBaguette and butter
LA PETITE-BOURGOGNE
Buffet: $21.50 per personIndividual plate or ecological box: $22.50 per person
Selection of grilled vegetables (4 pieces)Financier with arugula and whipped sun-dried tomato BrieChoice of one main courseGrilled chicken in a whole grain mustard and honey sauce (main)Grilled salmon fillet with lemon zest and fine herbs, sour cream with Bas-Saint-Laurent salted herbsSalad (choose among our selection on p.19)Fine Québécois cheeses (30 g) served with grapesMiniature sweets (2 p.p.)Baguette and butter
LE VILLERAY
Buffet: $23.50 per personIndividual plate or ecological box: $24.50 per person
Kale and pak choy steamed ravioli with ponzu and a soy caramelSalmon duo and enoki rice paper roll, homemade mild kimchiTeriyaki flank steak, marinated ginger and coriander sauce (3 slices)General Tao chicken, roasted sesame and orange sauce (3 pieces)Miniature banh mi with sesame pork, marinated vegetables and fresh corianderAsian salad (nappa cabbage, ginger carrots, bean sprouts and coriander)Matcha tea and white chocolate royalFortune cookie
LE CHINATOWN
Buffet: $25.25 per personIndividual plate or ecological box: $26.25 per person
Tomato, bocconcini and fresh basil platterChicken strips alla parmigiana covered in sun-dried tomato pesto, Parmigiano-Reggiano gratin, balsamic emulsionFrutti di mare al limone (grilled shrimp and calamari rings with fresh herbs and lemon), caper dipPistou penne salad with tomato, green pea, radish and Parmigiano-ReggianoFine Québécois cheeses (30 g)Cannoli with mascarponeMelon cocktail (honeydew and cantaloupe)Baguette and butter
LA PETITE ITALIE
6
LA BIOSPHÈRE
Buffet: $15 per personIndividually plated or boxed: $16 per person
Choice of one starterGourmet sandwich (choose among our selection on p.18)Salad (choose among our selection on p.19)Dessert
L’Économique
Buffet: $17 per personIndividually plated or boxed: $18 per person
Choice of two startersGourmet sandwich (choose among our selection on p.18)Salad (choose among our selection on p.19)Dessert
L’Entre-DeuxTailo
red
PACK
AGES
Served buffet-stylefor a minimum of eight people
Individually plated or ecologically boxed: minimum of four identical packages per selection
Last minute meals ? The Chef’s choice will save you ! Ask one of our representatives for availability.
7
Tailo
red
PACK
AGES
VEGETARIANFarmer’s crudités served with choice of homemade dip or hummusSelection of grilled vegetables (4 pieces)Financier with arugula and whipped sun-dried tomato BrieFalafel with roasted eggplant emulsionPizza of the day (2 p.p.)Wedge of Brie (30 g) served with baguette and grapesMild and sharp cheddar (2 wedges) served with grapes
FISH AND SEAFOODLime and chili shrimp cakeIce cider trout gravlax served on biscuitPonzu salmon fillet with miso dip (starter 60 g)Grilled salmon fillet with lemon zest and fine herbs, sour cream with Bas-Saint-Laurent salted herbs (starter 60 g)
MEATSGrilled chicken in a whole grain mustard and honey sauce (2 strips)Red curry chicken strips, coconut milk and ginger sauce (2 pieces)Grilled flank steak with chimichurri (3 pieces)Teriyaki flank steak, marinated ginger and coriander sauce (3 pieces)Pork fillet in a fine herb crust, maple dijonnaise (2 pieces)
STARTERS
Our sandwich and salad selections are located at the end of the menu.
Choose according to the corresponding week as indicated in our calendar orchoose from the list “Available at all times”.
SANDWICHES AND SALADS
Freshly baked cookies (2 p.p.)Classic brownieBerry crumbleApple crumbleFresh fruit
DESSERTS
8
Baker’s DelightMiniature sweets (3 p.p.)
CHANGE YOUR DESSERT (NOMINAL FEE).
$2.00
$3.50
CHANGE YOUR SANDWICH FOR A PORTION OF COLD MEAT OR FISH (ADDITIONAL FEE).
Grilled salmon fillet with lemon zest and fine herbs, sour cream with Bas-Saint-Laurent salted herbs (main)Ponzu salmon fillet with miso dip (main)Citrus trout fillet (main)Grilled chicken in a whole grain mustard and honey sauce (main)Chicken strips alla parmigiana covered in sun-dried tomato pesto, Parmigiano-Reggiano gratin, balsamic emulsionRed curry chicken strips, coconut milk and ginger sauce (main)Pork fillet in a fine herb crust, maple dijonnaise (main)Grilled flank steak with chimichurri (main)Teriyaki flank steak, marinated ginger and coriander sauce (main)Strips of honey and spice roasted duck magret, fig and Armagnac dip (main)
$2.00
$2.00
$3.00
$3.50
$3.00
$2.00
$2.00
$2.00$3.00
$2.00
LES JARDINS BOTANIQUES 514 937.0698
Legume salad with zucchini, olives, zaatar roasted tofu couscous on a bed of mesclun, tomato and marinated eggplant emulsion
$18.00LE PETIT MAGHREB
Honey grilled salmon steak with pistachio dust and pink grapefruit gremolata on a salad of cucumbers, julienne of steamed carrots, baby spinach, avocado vinaigrette
$20.00LA RAPIDE DE LACHINE
Mango and barbecue glazed chicken on salad of pecans, grape tomatoes, sautéed red onions and arugula, balsamic vinaigrette
$20.00L’AHUNTSIC
Garden salad with juliennes of white ham and turkey, half hard-boiled egg, aged cheddar, chardonnay and herb vinaigrette
$19.00LA BELLEVUE
Niçoise inspired salad (arugula, string beans, olives, tomato, sweet pepper, capers and egg) with lemon and tarragon fillet of sole
$21.00L’OUTREMONTAISE
MAI
N C
OU
RSE
Sala
ds
Presented in individual plates or ecological boxes(Minimum order of four identical salads per selection)
Served with wedge of Brie, baguette and choice of dessert:Baker’s Delight or Double chocolate dipped fruit (3 p.p.) or Miniature sweets (3 p.p.)
9
Salad (choose among our selection on p.19)
Choice of pastaPenneFarfalleCheese ravioli (+$1)
Choice of sauceVegetable marinaraRosée with rapini and chorizoCream, pesto and Parmigiano-Reggiano with grilled chicken or smoked salmon (+$2)Cream, oyster mushrooms and confit gray shallot (+$1.50)orAu gratin dishesBolognaise lasagnaVegetarian lasagna
Baker’s DelightBaguette and butter
LE SAINT-LÉONARD $23.00All dishes are served with Parmigiano-Reggiano and baguette au gratin
Salad (choose among our selection on p.19)Choice of main course (minimum 10 people per selection)Choice of side vegetableChoice of starchBaker’s DelightBread basket
LE SAINT-HENRI $25.50
Salad (choose among our selection on p.19)Choice of main course (minimum 10 people per selection)Choice of side vegetableChoice of starchFine Québécois cheeses (30 g)Miniature sweets (2 p.p.)Fresh fruit platter (3 p.p.)Bread basket
LE VILLE-MARIE $30.00
Hot
Buf
fetsMinimum 10 people
Our salad selection is located at the end of the menu.
Choose according to the corresponding week as indicated in our calendar orchoose from the list “Available at all times”.
10
BOULEVARD RENÉ-LÉVESQUE
VEGETARIANZucchini and Gruyere quiche (individual portion)Sweet potato stuffed with vegetarian chili with faux-mageTempeh skewers in a hoisin, sesame and green onion sauce
FISHMaple and sesame Asian salmonGrilled salmon with a dill beurre blanc sauce on a bed of leek fondantCitrus sea trout, orange and ginger sauceFillet of sole Florentine au gratinTilapia fillet in a chipotle flavoured corn flour crust, coco-coriander sauce
POULTRYRas el hanout chicken involtini stuffed with spinach, green olives, tomato and provolone served with a beurre blanc, thyme and lemon sauceChicken breast with whole grain mustard, chasseur sauce, fontina gratinVeracruz-style braised chickenGeneral Tao chicken
PORKFillet of Quebec pork in a spice crust, Château Taillefer-Lafon ice cider reduction perfumed with rosemaryGrilled pork fillet glazed with Louisiana-style sauce
SELECTION OF MAIN COURSESTwo choices possible for group of 20 people and more.
BEEF, VEAL AND LAMBFlank steak, red wine reduction and chimichurriBraised veal with pearl onions, kale and creamBraised Irish lamb with beer and apricotsBò kho beef (Vietnamese-style stew)
SIDE VEGETABLES (choose one among the following)Caramelized root vegetablesSautéed vegetables (broccoli, edamame, sweet pepper, carrot and mushroom)Asparagus duo with carrot julienneFrench beans and sun-dried tomatoes sautéed with garlic and basil
STARCHES (choose one among the following)Classic rice pilaf with saffronBasmati rice with sautéed green onionCreamer potatoes with fine herbsPotato purée with chivesSweet potato and Yukon Gold mousseline with garlic confitLemon and coriander couscous
À LA CARTE PRICESPasta or vegetarian main courseMeat or fish main courseSide vegetable or starch: $4.25/portion
$14.00$15.00
$4,25/portion
Hot
Buf
fets
11
Greek tartelette filled with fennel and zucchini confit with thyme, chopped KalamataGrape covered in honey and dried apricot goat cheese, pecan crustCone filled with citrus shrimp with Sichuan pepper*Steamed dumpling filled with Portuguese cod, bravas sauceChicken in a shiitake crust and miniature corn on a stick, green curry dipElderberry vinegar and steak spice marinated beef cube, Tomme gratin, maple dip*
$14.25LE C. A. (served cold)(6 canapés)
Mushroom stuffed with sweet pepper, tomato, onion, faux-mage and lime-coriander pestoWafer cone stuffed with a Madras-style cauliflower mousselineCucumber roll with sweet chili feta and sesameLemon confit salmon stick, dill dip*Chicken slider, club sandwich-style*Seared duck tartare with 1608 cheese shaving, fig jam (spoon)Red miso marinated veal cube, brunoise of yuzu marinated zucchini (in spoon)Balsamic caramel glazed beef stick and pasta stuffed with cheese and pesto*Nut and salted caramel tartelette
$20.00LE 5 À 7(9 canapés)
Aloo pie and mango chutney (dairy free curry potato samosa)Tarte Tatin with Hercule cheese gratin topped with white wine leek jamSalmon gravlax stick, cucumber ribbon and mashed avocadoDuck liver mousse with port on gingerbread, pistachio dustShaoxing flank steak satay, sweet and sour sauce
$11.00L’APÉRO (served cold)(5 canapés)
Minimum 10 people
For a short or long meeting with your guest, a cocktail(appetizer) is always appreciated ! Choose your own from ourprearranged menus !
Cana
pés
PACK
AGES
12
COLD CANAPÉSBite-size tortilla with Asian vegetable julienneQuinoa patty with kale and lemony hummusTartelette filled with piri piri chicken saladSlivers of marinated scallops on bed of Niçoise (in spoon)Prosciutto, asparagus and Oka rollClassic beef tartar, Parmigiano-Reggiano chips (in spoon)
HOT CANAPÉSFried dumpling stuffed with five-spice nappa cabbage, teriyaki sauce*Sweet chili shrimp skewer, spicy pineapple dipRoasted cumin chicken quesadilla, salsa verde*Pork fillet in a honey and whole grain mustard bread crust*Lamb kibbe with zaatar in a pine nut crust and stuffed with goat cheese, yogurt dip
DESSERT CANAPÉFrench macaron
27.50$COCKTAIL URBAIN(12 canapés)
(*) Served hot or cold(°) Served hot only
Grilled zucchini roll, halloumi, lemon and Thai basil chickenPolenta cube, béarnaise sauce and wild mushroom brunoiseScallop ceviche with mango, corn and tomatillo relish (in spoon)Surf ‘n turf stick (veal and shrimp), chorizo sauce emulsion*Melon wrapped in bresaola with Tomme de Grosse-Île and basil
HOT CANAPÉSMoroccan nem with spinach, lemon confit and green olives*Brie korsmeskies on a pear ice cider compoteScallop tournedos, foie gras dip*Texan chicken stick, ranch dipMaple glazed pork in a nut crust, Saskatoon berry dipRabbit slider, celeriac and cranberry remouladeFried dumpling filled with flank steak, chimichurri dipMerguez pogo with spicy mayonnaise*Nuoc mam and turmeric pork, lime-coco sauce
DESSERT CANAPÉSFrench macaronBaker’s surprize
PARTY MIX (savoury treats to complement your cocktail):3 choices6 choices
Classic tomato and fresh herb bruschetta served with crackersEggplant caviar served with pita chipsSalsa served with three colour corn chipsGuacamole served with three colour corn chipsHomemade hummus served with pita chipsArtichoke dip served with pita chipsMixed nutsMixed green and black olivesMiniature pretzels
51.00$LE DÎNATOIRE(20 canapés)
Minimum 15 peopleWait staff recommended48 hour notice required
COLD CANAPÉSSweet soy sauce tofu and cucumber skewer, mandarin dipTartelette filled with green pea mash, radish sliversFinancier with arugula and whipped sun-dried tomato Brie
9.00$
16.00$
13
Cana
pés
PACK
AGES
VEGANAloo pie and mango chutney (dairy free curry potato samosa)Greek tartelette filled with fennel and zucchini confit with thyme, chopped KalamataBite-size tortilla with Asian vegetable julienneMushroom stuffed with sweet pepper, tomato, onion, faux-mage and lime-coriander pestoQuinoa patty with kale and lemony hummus
VEGETARIANTarte Tatin with Hercule cheese gratin topped with white wine leek jamCucumber roll with sweet chili feta and sesameGrape covered in honey and dried apricot goat cheese, pecan crustMoroccan nem with spinach, lemon confit and green olives*Brie korsmeskies on a pear ice cider compoteFried dumpling stuffed with five-spice nappa cabbage, teriyaki sauce*Financier with arugula and whipped sun-dried tomato Brie
FISH AND SEAFOODCone filled with citrus shrimp with Sichuan pepper*Salmon gravlax stick, cucumber ribbon and mashed avocadoLemon confit salmon stick, dill dip*Massachusetts cod fritters with lumpfish caviar, watercress and lemon dip*
$2.25 eachSELECTION A POULTRYGrilled zucchini roll, halloumi, lemon and Thai basil chickenDuck liver mousse with port on gingerbread, pistachio dustTexan chicken stick, ranch dipLemongrass, honey and coriander chicken satayTartelette filled with piri piri chicken salad
PORKPork fillet in a honey and whole grain mustard bread crust*Nuoc mam and turmeric pork satay, lime-coco sauceProsciutto, asparagus and Oka rollCapicollo cone stuffed with ricotta, spinach and arugula
VEAU ET BŒUFFried dumpling filled with flank steak, chimichurri dipShaoxing flank steak satay, sweet and sour sauceBalsamic caramel glazed beef stick and pasta stuffed with cheese and pesto*Garam masala marinated flank steak skewer, spicy sultana raisin yogurt emulsion*Empanada stuffed with beef, cheese and cumin sautéed sweet pepper, pico de gallo emulsionLamb kibbe with zaatar in a pine nut crust and stuffed with goat cheese, yogurt dip
Cana
pés
(*) Served hot or cold(°) Served hot only
14
VEGANWafer cone stuffed with a Madras-style cauliflower mousselineSweet soy sauce tofu and cucumber skewer, mandarin dipBundle of Italian-style vegetables in rice paperTartelette filled with green pea mash, radish slivers
VEGETARIANPolenta cube, béarnaise sauce and wild mushroom brunoiseMac ‘n cheese arancini, marinara sauce*Miniature taco filled with portobello, grilled zucchini, jicama, Monterey Jack and salsaEndive leaf filled with blue cheese and poached pearGrilled eggplant, arugula and mozzarellaCrispy strudel filled with vegetables, Worcestershire-infused sauce*Miniature Belgian waffle with squash, pine nuts, turmeric goat cheese mousse
FISH AND SEAFOODSweet chili shrimp skewer, spicy pineapple dipCone filled with smoked salmon tartare, peperonata mousseSteamed dumpling filled with Portuguese cod, bravas sauceFish and chips with tartar sauce (in verrine)*Slivers of marinated scallops on bed of Niçoise (in spoon)
$2.75 eachSELECTION B POULTRY Roasted cumin chicken quesadilla, salsa verde*Chicken slider, club sandwich-style*Seared duck tartare with 1608 cheese shaving, fig jam (in spoon)Chicken in a shiitake crust and miniature corn on a stick, green curry dipItalian-style crunchy cone filled with chicken, sun-dried tomatoes, green olives and a pesto dip*Tartelette with liver parfait and chanterelles sautéed in Madeira wine
VEAL AND BEEFClassic beef tartar, Parmigiano-Reggiano chips (in spoon)Sweet and salty beef satayElderberry vinegar and steak spice marinated beef cube, Tomme gratin, maple dip*Melon wrapped in bresaola with Tomme de Grosse-Île and basilMerguez pogo with spicy mayonnaise*Red miso marinated veal cube, brunoise of yuzu marinated zucchini (in spoon)
PORKChorizo and fried polenta stick, gazpacho dipMaple glazed pork in a nut crust, Saskatoon berry dipAntipasto kebab: Genoa salami, olive, roasted sweet pepper and bocconcini
Cana
pés
(*) Served hot or cold(°) Served hot only
15
VEGETARIANArancini with artichoke and cream of Mamirolle cheeseGrilled vegetable slider with Gruyere and sun-dried tomatoesParmigiano-Reggiano cup filled with fine ratatouilleMushroom macaron stuffed with lemon and fine herb goat cheese
FISH AND SEAFOODScallop ceviche with mango, corn and tomatillo relish (in spoon)Scallop tournedos, foie gras dip*Shrimp on a bed of Saigon salad (in verrine)Crab, pollock and apple sliderSalmon tartar and wakame salad (in verrine)Red tuna carpaccio smoked with apple wood, bed of wilted spinach, balsamic reduction
POULTRY Torchon-style foie gras, raisin and port jam on a Lyonnaise canneléCone filled with shredded duck confit, dried apricot jam and gingerbread crumbsRabbit slider, celeriac and cranberry remouladeDuck foie gras nem and a beet syrup shooterMiniature grilled cheese with smoked duck, Brie and haskap compote°Spring roll with shredded Japanese plum braised pheasant and crunchy vegetablesMiniature pastilla with quail, feta and almonds, creamy sautéed spinach sauce
$3.25 eachSELECTION C VEAL AND BEEFBreaded sweetbread, blueberry meat glazeRossini-style beef, truffle hollandaise spreadSurf ‘n turf stick (veal and shrimp), chorizo emulsion*Beef slider with caramelized onions, white wine boletes and Brie°Tamari and ginger veal slider, nappa cabbage salad with sriracha mayonnaise, sesame bread°Miniature Montreal-style smoked meat sandwich
PORKLayered fresh pork and pancetta, sage sauce (in spoon)*Small porchetta sandwich, lemony olive tapenade and arugula*Pork tenderloin in a morel crust, garlicky cream (in spoon)Mustard pulled pork slider with pickle and sharp cheddar, cornbread°
$4.25 eachSELECTION D
Black garlic and rosemary lamb chop crusted in Parmigiano-ReggianoRed tuna and avocado slider, cumin and beet breadTonnato veal tartarMiniature lobster rollCooked lobster tartar with cucumber and lime (in verrine)
Cana
pés
(*) Served hot or cold(°) Served hot only
16
LE VIEUX PORT
THE OLYMPIC STADIUM
Fine Québécois cheeses (65 g) with fresh fruitAssortment of nuts and dried fruitAssortment of organic breads, baguette and homemade crackers
STATION DE L’AFFINEUR $11 PER PERSON
Pizza of the day (2 p.p.)White wine and basil marinated mushroom saladSelection of grilled vegetablesFine charcuteries (3 slices p.p.)Fine herb marinated olivesAssortment of organic breads and homemade crostini (2 p.p.)
STATION ANTIPASTI $14 PER PERSON
HIRATA station (stuffed buns)TAKOYAKI station (stuffed balls)A LA PLANCHA station (grilling on metal plate)ARANCINI station (stuffed rice balls)SWEET GRILLED CHEESE stationPOKE station (Hawaiian salad bowls)SOUTH AMERICAN station
VARIETY OF THEMED FOOD STATIONS OFFERED
*These stations require hiring staff and renting material.
Maki platter (3 p.p.)Vegetarian spring roll (1 p.p.)Satay (please select 2 among the 3 choices below): - Shaoxing beef, sweet and sour sauce - Lemongrass chicken, honey-sesame sauce - Nuoc mam and turmeric pork, lime-coco sauce
STATION ASIATIQUE48 hour notice required
$17 PER PERSON
Minimum 15 peopleTHEMED FOOD STATIONS
17
Assorted miniature pitas (chicken, ham, egg and tuna)Crispy chicken wrap, sweet pepper and ranch sauceRoasted salmon bagel with sun-dried tomatoes, artichoke and dill tapenade, baby spinach and lemoney cream cheeseRoast beef baguette, sautéed mushrooms, marinated sweet pepper, arugula, béarnaise emulsionMuffaletta: capicollo, provolone, tomato, olive spread, romaine and balsamic mayonnaise, ciabatta breadGrilled vegetable focaccia, pesto mayonnaise and mozzarella*
All sandwiches can be served on a country-style bagel or a gluten free quinoa panini (add $0.35).*Can be made without mozzarella and mayonnaise for a vegan sandwich.
AVAILABLE AT ALL TIMESSa
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Pumpernickel club: smoked turkey, bacon, tomato, lettuce, mayonnaise, pumpernickel breadMonaco: lemoney fillet of sole, tomato, Emmenthal, arugula, olive tapenade, baguetteItalian submarine: pepperoni, rosemary ham, sautéed sweet pepper, mozzarella, arugula, marinara sauceTijuana: shredded chipotle beef, grilled tomato, marinated red cabbage, cheddar, cornbreadBanh mi with lemongrass tofu: lemongrass and sweet chili marinated tofu, carrot and zucchini julienne, baby spinach, sesame seeds and hoisin mayonnaise
WEEK 1
Bao Bun: Korean grilled chicken cutlet, marinated cucumber, baby spinach, kimchi mayonnaise, round milk breadSalmon dog: flakes of roasted salmon, fennel coleslaw, cheddar, leaf lettuce, tartar sauce, baguetteKentucky Brown: open-face with smoked turkey, bacon, tomato, bourbon Morney sauce, American cheese gratinWilensky: thin slices of kosher salami and roast beef, banana pepper, Swiss, Boston lettuce, onion breadFalafel: chick pea patty, marinated turnip, classic tabouleh, tahini and harissa mayonnaise, flatbread
WEEK 2
Shawarma: Moroccan spice roasted chicken, cucumber yogurt salad, grilled red onion, leaf lettuce, fig breadAloha: open-face with barbecue glazed tilapia, pineapple chutney, jalapeno havarti, baby spinach, brioche breadTulum: shredded braised pork wrap, chimichurri, cumin red peppers, corn, lettuce chiffonnade, red bean spreadSingapour: shredded rendang-style beef, spread made from reduced pan juices, coconut, coriander, perfecto ciabatta breadPhilly-Cheese portobello: grilled portobello, sautéed mushrooms and onions, provolone, Boston lettuce, whole grain mustard, burger bun
WEEK 3
Open-face chicken taco: taco spice chicken strips, guacamole, salsa, grated Monterey Jack, lettuce chiffonade, fajita bowlCornbread with salmon rillettes: homemade salmon rillettes with dill, cucumber, radish rounds, arugulaCiab pork-pear-kale: thin slices of pork roast, pear slivers, sautéed kale with capers, cheddar, honey-Dijon, ciabatta breadKefta: beef kefta, slices of grilled eggplant, tomato, spinach, harissa sour cream, flatbreadQuinoa burger: quinoa patty, grilled zucchini, romaine, pesto goat cheese, beet bread
WEEK 4
Florentine fougasse: smoked turkey, creamed spinach, tomato, provolonePeruvian roll: pollock and tomato salad, tobiko, lime, cucumber, marinated coriandre and oignon, guacamole spread, leaf lettuce, long milk breadTonkatsu: roasted pork tenderloin wrap, ginger sautéed nappa cabbage, soy beans, grilled nori, tamari mayonnaiseBeef pretzel: roast beef, Granny Smith, grape, aged cheddar, romaine, blue cheese mayonnaise, pretzel breadAbbey: baked sweet potato, sun-dried tomatoes, Oka, arugula, white wine boletes spread, nut bread
WEEK 5
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Mesclun with farmer’s vegetables, creamy lemon and fine herb vinaigretteClassic Caesar saladPistou penne salad with tomato, green pea, radish and Parmigiano-ReggianoMediterranean salad (sweet pepper, cucumber, tomato, feta, olives and red onion)Quinoa salad with grilled vegetables and balsamicAsian vermicelli salad (nappa cabbage, ginger carrots, bean sprouts and coriander)Kale salad with edamame, sweet pepper, orange, wild rice, lentils, sesame and maple vinaigrette)
AVAILABLE AT ALL TIMESSa
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Spinach salad with cucumber, miniature corn, mandarin, coconut shavings, white miso vinaigretteGrilled zucchini and fennel salad, arugula, halloumi, Italian herb trilogy (basil, tarragon, parsley), balsamic vinaigretteTabouleh 2.0: bulgur, butternut squash, grapefruit, parsley, tagine vinaigrette
WEEK 1
Eggplant salad with tomato, green olives, chick peas, red wine vinaigretteBroccoli salad with bean sprouts and mushrooms, Thai basil sour cream vinaigretteOrzo salad with crunchy vegetables, mozzarella, sun-dried tomato pesto
WEEK 2
Arugula salad with Granny Smith apple, maple and summer savory vinaigretteHearts of palm salad with artichoke and tomato, basil vinaigretteJLT-style potato salad with green onion, bacon, pickles and dill, lime vinaigrette
WEEK 3
Mesclun with baby seasonal vegetables, apricot and mustard vinaigrettePear remoulade with celery and grapesString bean and red cabbage salad, Wafu vinaigrette
WEEK 4
Radicchio salad with endives, arugula and Parmigiano-Reggiano shavings, red wine vinaigretteMexican salad: iceberg, black beans and corn, salsa roja emulsionQuinoa salad with lemon and fine herb beets
WEEK 5
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CALENDAR2017-2018
MARCH 2018
05 March Week 212 March Week 319 March Week 426 March Week 5
OCTOBER 2017
02 October Week 509 October Week 116 October Week 223 October Week 3
APRIL 2018
02 April Week 109 April Week 216 April Week 323 April Week 4
NOVEMBER 2017
06 November Week 513 November Week 120 November Week 227 November Week 3
MAY 2018
07 May Week 114 May Week 221 May Week 328 May Week 4
DECEMBER 2017
04 December Week 411 December Week 518 December Week 1
25 December Week 2
JUNE 201804 June Week 511 June Week 118 June Week 225 June Week 3
JANUARY 2018
01 January Week 308 January Week 415 January Week 5
22 January Week 1
JULY 201802 July Week 409 July Week 516 July Week 123 July Week 2
FEBRUARY 2018
05 February Week 312 February Week 419 February Week 5
26 February Week 1
AUGUST 201806 August Week 413 August Week 520 August Week 127 August Week 2
30 October Week 4
29 January Week 2
30 July Week 3
30 April Week 5
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SEPTEMBER 2018
03 September Week 310 September Week 417 September Week 524 September Week 1
SALLE DE RÉCEPTIONInformez-vous sur notre salle de réception (jusqu'à 300 personnes) située au centre-ville de Montréal(frais de location à partir de 600 $).
Cutlery packCompact ecological place settingExpanded ecological place settingRental of dishware and cutleryRental of chafing dishes
PLACE SETTINGS AND CHAFING DISHES
$0.65$1.00$1.50
starting at $0,50/unit$22.00
Eska spring water (individual)Assorted fruit juicesSoft drinksThermos of coffee, tea or herbal tea (10 portions)Iced tea, V8, Eska mineral waterEska spring water (1.5 liter)Eska mineral water (750 ml)Orange or cranberry juice (1 liter)Bag of ice
BEVERAGES$2.00$2.00$2.00
$2.30$4.50
$20.00
$5.50$8.25
$5.25
Maître D Wait staff or bartenderChefCook
STAFFMinimum of four hours per shiftTravel or mileage costs may be applicable depending on the event location.*
$36/hour*
$30/hour*$36/hour*$30/hour*
$25.00Greater Montreal Montreal North • Montreal East Outside of MontrealHot buffetWeekend or holiday
*Additional fees apply for deliveries made outside of our regular business hours (Monday to Friday, from 8 am to 5 pm).
DELIVERYOur delivery service is available Monday through Sunday, from 7 am to 5 pm.
$30.00to be determined
starting at $40
$20 additional fee
VENUEInquire about our reception hall (up to 300 guest capacity) located in the heart of Montreal (rental fee starting at $600).
Rental of glassware, tablecloths and cocktail tables is also available. Ask your advisor for prices.
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