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Napoleon of foie gras au torchon, Szechwan pineapple and champagne poached scallops, served with Sauterne jelly
Tomato and bocconcini on watermelon, balsamic reduction and basil
Smoked trout

Tartare au deux saumons
Fresh thyme roasted guinea-fowl breast
Lobster tournedos
Roasted veal medaillon, light mustard sauce
Nori seared salmon on sautées Shiitakes, sweet pea juice and proscuitto wrapped green beans
Beef filet filled with currants and watercress
Stacked Artichokes and Ratatouille on red bell and espelette coulis
Lobster "Boléro" on Granny Smith apple carpaccio and apple cider emulison
Three cold soups
Quebec Veal tenderloin and fresh green grapes "verjus" sauce & Yukon potato chest stuffed with miniature garden vegetables
  • Gâteau étagé de foie gras au torchon, d'ananas
  • Bocconcini et tomates fraîches sur pastèque
  • Napoléon de truite fumée
  • Tian homard & mangue
  • Tartare au deux saumons
  • Suprême de pintade rôti
  • Tournedos de homard
  • Filet de veau et mousseline de panais
  • Mi-cuit de saumon au nori
  • Filet de bœuf farci au cresson et aux raisins
  • Tian artichauts et ratatouille
  • Bolero de homard, carpaccio de pommes vertes
  • Trio de soupes froides
  • Filet de veau du Québec

Elegant Dinner

Each event, corporate or private, is different. That is why our chefs must compose each menu differently dependent on the theme and concept of your individual reception. Our dinner menu can therefore not be completely defined. Here is a brief overview of our classics:


Act I - Appetizers

Cold scallop soufflé with chardonnay, smoked salmon "chemise", shrimp and caviar

Duck foie gras au torchon, chilled sauternes, grilles butter brioche

Leek vinaigrette, basil marinated shrimp

Blinis de sarrasin, Abitibi caviar

Parmentier de confit of duck a l'orange

Duck consommé, foie gras and "trompettes de la mort"

Act II – Main Courses

Veal loin with lemon spread and fresh figs

Filet of Canadian bison, currant sauce

Beef filet in croûte de champignons (mushrooms)

Vivanneau filet in croûte de crabe des neiges (snow crab), light roasted pepper purée

Pheasant supreme with blueberries

Lobster parmentier

All our baked goods (breads, baguettes, ficelles, nut breads, full-grain, raisin breads) are baked by "Première Moisson", a respected Montreal based business.

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