2016-2017
The Art of Entertaining…since 1988
EX P L OR E A T H O U S AN D A N D O N E AS P E C TS OF G A S T R ON O M Y B Y DI S C OV E R I N G M AÎ T R E & CH E F C A T E RI N G , S Y N ON Y M O US
WI TH REFINEM ENT, EL E G ANCE, CREATIVI TY, AN D EXPERTISE.
WH AT E V ER TH E O C C AS I O N , O U R PR O F ES S I ON AL , M UL TI DI S CI PL I N AR Y T E AM WI L L H EL P Y O U O RG AN I Z E A M EM O R AB L E EV EN T
BY PUTTI NG OUR N UM ER OUS RES OURCES AT YOU R DIS POS AL . OUR CH EF , AL WAYS ON THE CUTTI NG EDG E OF TREN DS AN D
EAG ER TO H AVE YOU EX PERI ENCE TH E PLE ASURES OF FINE DINING , WILL PREP ARE SOPHI STI CATED SE ASON AL DI SHES WI TH TH E
FRESHEST PRODUCE.
Receptions
8 PEOPL E AN D M OR E
WE I N V I T E Y O U T O V I S I T O U R WE B S I TE A T W W W . M AI TR E E T C H EF . C OM , WH ER E Y O U WI L L FI N D S EV E R AL E X AM PL E S O F M EN US
C RE AT E D S PE CI FI C AL L Y F OR SI T - D O WN RE C EP TI O NS WI T H T AB LE S E RV I C E.
I T WI L L B E O UR PL E AS UR E T O AD V I S E Y O U AN D OF F ER I NSI G H T I N T O F L AV O R S TH AT WI L L N O T ON L Y B E AD AP T E D T O TH E
TH EM E OF YOUR RECEPTI ON BUT WILL AL SO RE FLECT CONSTANTL Y CH ANGING CULINARY TRENDS. OUR SPECI ALISTS WI LL
M AK E WI N E AN D BE V E R A G E RE C OM M EN D A TI O N S T O P AI R WI T H Y O U R CH O I C E O F M EN U .
1
Cach
e
2016-2017
SUMMARY
Business lunches
8 people and more
AFTER SEL ECTING YOUR TYPE OF M EAL, WH ETH E R A L UNCH M ENU, L UNCH BOX M ENU, OR A SEL ECTI ON OF COL D OR H O T
DISHES, REFER TO THE CAL ENDAR TO SEE THE WEEKL Y M ENU TH AT COR RESPONDS TO TH E DATE OF YOUR ORDER. FROM THIS
L I S T Y O U C AN TH EN S E L E C T T H E AP P E TI Z ER S , M AI N C O U RS ES , S AN D WI CH E S AN D S AL AD S …
C AL E N D AR 2 0 1 6
3
BUFFET
4
LUNCH BOX
5
WE E K 1
6
WE E K 2
7
WE E K 3
8
WE E K 4
9
WE E K 5
10
S E L E C TI O N O F C O L D M AI N C O U R S E S
11
S E L E C TI O N O F C O L D M AI N C O U R S E S (C O N TI NU E D )
12
S E L E C TI O N O F H O T D I S H E S
13
S E L E C TI O N O F H O T D I S H E S (C O N TI NU E D )
14
S O M E S U G G E S TI O N S TO AC C O M P AN Y Y O U R M E AL
15
B R E AK F AS T
16
C O L D AP P E TI Z E R S
17
M I S C E L L AN E O U S
18
2
Cach
e
2016-2017
Calendar 2016
WEEKLY MENUS
JANUARY
Week M
#2
#3
#4
#5
#1
4
11
18
25
FEBRUARY
T
W
T
F
S
S
Week
M
T
W
T
F
S
S
Week
M
T
W
T
F
S
S
5
12
19
26
6
13
20
27
7
14
21
28
1
8
15
22
29
2
9
16
23
30
3
10
17
24
31
#2
#3
#4
#5
#1
1
8
15
22
29
2
9
16
23
3
10
17
24
4
11
18
25
5
12
19
26
6
13
20
27
7
14
21
28
#1
#2
#3
#4
#5
7
14
21
28
1
8
15
22
29
2
9
16
23
30
3
10
17
24
31
4
11
18
25
5
12
19
26
6
13
20
27
M
T
W
T
F
S
S
7
14
21
28
1
8
15
22
29
2
9
16
23
30
3
10
17
24
4
11
18
25
5
12
19
26
M
T
W
T
F
S
S
5
12
19
26
6
13
20
27
7
14
21
28
1
8
15
22
29
2
9
16
23
30
3
10
17
24
4
11
18
25
APRIL
Week
#5
#1
#2
#3
#4
MARCH
MAY
M
4
11
18
25
T
5
12
19
26
W
6
13
20
27
T
F
S
S
Week
7
14
21
28
1
8
15
22
29
2
9
16
23
30
3
10
17
24
#4
#5
#1
#2
#3
#4
JULY
JUNE
M
2
9
16
23
30
T
3
10
17
24
31
W
4
11
18
25
T
5
12
19
26
F
6
13
20
27
S
S
Week
7
14
21
28
1
8
15
22
29
#4
#5
#1
#2
#3
AUGUST
SEPTEMBER
Week
M
T
W
T
F
S
S
Week
M
T
W
T
F
S
S
#3
#4
#5
#1
#2
4
11
18
25
5
12
19
26
6
13
20
27
7
14
21
28
1
8
15
22
29
2
9
16
23
30
3
10
17
24
31
#3
#4
#5
#1
#2
1
8
15
22
29
2
9
16
23
30
3
10
17
24
31
4
11
18
25
5
12
19
26
6
13
20
27
7
14
21
28
OCTOBER
6
13
20
27
NOVEMBER
Week
#2
#3
#4
#5
#1
DECEMBER
Week
M
T
W
T
F
S
S
Week
M
T
W
T
F
S
S
Week
M
T
W
T
F
S
S
#1
#2
#3
#4
#5
#1
3
10
17
24
31
4
11
18
25
5
12
19
26
6
13
20
27
7
14
21
28
1
8
15
22
29
2
9
16
23
30
#1
#2
#3
#4
#5
7
14
21
28
1
8
15
22
29
2
9
16
23
30
3
10
17
24
4
11
18
25
5
12
19
26
6
13
20
27
#5
#1
#2
#3
#4
5
12
19
26
6
13
20
27
7
14
21
28
1
8
15
22
29
2
9
16
23
30
3
10
17
24
31
4
11
18
25
3
2016-2017
Buffet
8 PEOPL E AN D M OR E
BUFFET NO 1
14,50$
STARTER
BUFFET NO 5
20,95$
C OL D M AI N C O U R S E (S E L EC T I ON F R OM O U R WE E K L Y
M EN U)
AS S O R T E D S AN D WI CH ES ( CH OI C E O F TH RE E )
BRE AD AND BUTTER
SAL AD
T WO S AL ADS
DESSERT
CH EESE AND DRIED FRUI T BROCH ETTE
DESSERT
BUFFET NO 2
16,75$
21,95$
C OL D M AI N C O U R S E (S E L EC T I ON F R OM O U R WE E K L Y
M EN U)
STARTER
AS S O R T E D S AN D WI CH ES ( CH OI C E O F TH RE E )
AS S O R T E D S AN D WI CH ES ( CH OI C E O F T WO )
T WO S AL ADS
T WO S AL ADS
DESSERT
BUFFET NO 3
BUFFET NO 6
DESSERT
18,95$
BUFFET NO 7
ST AR TI NG AT 1 9 ,0 0 $
T WO ST ARTERS
STARTER
AS S O R T E D S AN D WI CH ES ( CH OI C E O F TH RE E )
C OL D M AI N C O U R S E ( P A G E 11 - 1 2 )
BRE AD AND BUTTER
T WO S AL ADS
T WO S AL ADS
DESSERT
BUFFET NO 4
DESSERT
20,95$
BUFFET NO 8
ST AR TI NG AT 2 0 ,0 0 $
T WO ST ARTERS
H O T M AI N C O U RS E ( P AG E 13 -1 4 )
AS S O R T E D S AN D WI CH ES ( CH OI C E O F TH RE E )
VEG ETABL ES AND STARC H
T WO S AL ADS
BRE AD AND BUTTER
CH EESE AND DRIED FRUI T BROCH ETTE
T WO S AL ADS
DESSERT
DESSERT
CRUDITÉS AND WEEKL Y DIP: 3.00$/PERSON
CH EESE AN D DRIE D FRUI T BROCH ETTE: 2 .75$/PERS ON
CH EESE PL AT TER, CROU TONS AND G ARNI SHES: S TARTING AT 4.50$/PER SON
BI O D EG R AD AB L E DI N N E R W A RE I S AV AI L AB L E S T AR TI N G A T AN AD DI TI O N AL 1, 5 0$ / P ER S O N
4
2016-2017
Lunch box
8 PEOPL E AN D M OR E
LUNCH BOX NO 1
16,00$
LUNCH BOX NO 3
18,25$
STARTER
STARTER
AS S O R T E D S AN D WI CH ES ( CH OI C E O F TH RE E )
AS S O R T E D S AN D WI CH ES ( CH OI C E O F TH RE E )
SAL AD
SAL AD
DESSERT
CH EESE AND DRIED FRUI T BROCH ETTE
BIODEG RAD ABL E DINNER WARE
DESSERT
BIODEG RAD ABL E DINNER WARE
LUNCH BOX NO 2
18,25$
STARTER
LUNCH BOX NO 4
22,50$
C OL D M AI N C O U R S E (S E L EC T I ON F R OM O U R WE E K L Y
M EN U)
AS S O R T E D S AN D WI CH ES ( CH OI C E O F TH RE E )
BRE AD AND BUTTER
T WO S AL ADS
T WO S AL ADS
DESSERT
BIODEG RAD ABL E DINNER WARE
CH EESE AND DRIED FRUI T BROCH ETTE
DESSERT
BIODEG RAD ABL E DINNER WARE
BEVER AGES
JUICE, SOFT DRINKS, M INERAL WATER, SPRIN G WATER (PER UNI T): 2,00 $
FAIR TRADE COFFEE (PER PERSON): 2.25$/PERSON
FAIR TRADE COFFEE, T E A AND ORG ANIC H ERB AL TE A (PER PERSON) : 3,00 $/PERSON
5
2016-2017
Week 1
DIP
CHICKPEA AND L EM ON ALM OND BUTTER
S T AR T E R S O R C O L D M AI N C O U R S E S
T AN D O O RI C H I C KE N B R O CH E T T E, C R E AM Y G AR AM M AS A L A S A U C E
BEEF T AT AKI M ARIN ATED IN T ERI YAKI AND LEM ONG RASS SAUCE
GINGER, SM OKED PAPRI K A AND ANCH O CHILI PEPPER S ALM ON
SC ALL OPS AND G RECQUE DE LÉGUMES , PUFFED RI CE CRUM BL E (V ERRINE)
S AN D WI C H E S (C H OI C E O F T HR E E )
SALM ON G R AVL AX, RO ASTED FENNEL, NORWEGI AN S AUC E AND NUTS ON BRI OCH E
ANTI PASTO OF G RILL ED V EG ETABL ES, TOM ATOES AND G RAN A P AD ANO CH EESE ON CROS TINI
ROAST TURKEY, H AV ART I AND M APLE DIJON NAISE ON CIAB ATT A
B AS Q U E H AM , PI Q UI L L O S , C R AN B E R RI ES AN D S W E E T P O T A T O S P RE AD O N T OM AT O T O R TI L L A
CELERI AC, APPL E, G O AT CH EESE AND RAIS IN TURNOVER
BRESAOL A, ARTI CH OKE AND HERBES SAL EES DU BAS-DU-FL EUV E SEASONING ON VIENNESE B AG UETTE
ROAST VE AL, CAPER M AYONNAISE, PI CKLES, H ARD-BOIL ED EGG S AND FRES H HERBS ON PANI NI
C O L D M AI N D I S H E S (B U F F E T N O . 7 ) – S E E O U R S E L E C T I O N O N P AG E 1 1 AN D 1 2
H O T M AI N D I S H E S (B U F F E T N O . 8 ) – S E E O U R S E L E C T I O N O N P AG E 1 3 AN D 1 4
S AL A D S
BABY SPINACH , DRIED CRANBERRIES AND SH AV ED CH EDDAR WI TH FRESH CRANBERRY DRESSING
BROCCOLI, G REEN L ENTIL S, OLIV E T APENADE, SU NFL OWE R SEEDS, YOG UR T AND RED WINE VINEG AR
S AU T É E D M USH R O OM S, S UN - DRI ED T OM AT O E S, PE C A N S AND PE NNI N E WI TH S H E R R Y V I NEG AR
COOKED C ARROTS, BELL PEPPERS, LEM ON CONFI T, OLIV E OIL AN D CUM IN VIN AIG RETTE
FENN EL , POM EGR AN ATE, FETA, S UM AC, GREEN S, TARR AG ON OIL
DESSERTS
3 M INI PASTRI ES
FRES H FRUI T PL ATTER
OUR BAKER USES THE F INEST ORG ANI C FL OUR IN AL L OUR H OUSE BRE ADS.
6
2016-2017
Week 2
DIP
TEX M EX RED BE ANS
S T AR T E R S O R C O L D M AI N C O U R S E S
M APLE -CIL ANTRO SH RIM P AN D CH ERRY TOM ATO BROCHETTE
DUCK CONFI T AND RI CE VINEG AR M ARI NATED VEG ET ABL E SPRING ROLL
S ALM O N M I -C UI T M ARI N AT E D WI T H SPI CE S
C R US H E D T OM AT O E S AN D K A L AM AT A O L I V ES WI TH F E T A M O U S S E ( V E R RI N E )
S AN D WI C H E S (C H OI C E O F T HR E E )
B R US CH E T T A WI T H B ASI L P ES T O , B R OC C OLI , M USH R O O M S, G R AN A P AD AN O CH EE SE AND PE C AN S
S AL M O N S AL AD WI TH J A P AN ES E 7 S PI CE , AV O C AD O M AY O N N AI S E AN D F R ES H C U C UM BE R ON CI AB A T T A
DUCK, APRI COT AND OR ANG E ZEST PUREE, C AR ROTS AND PEA SH OOTS ON TORTILL A
ROAS T PORK, REM OUL ADE AND ARUG UL A, PIC KL E M US T ARD ON TURM ERIC BREAD
C O RN ED BE E F, G R U Y E R E CH E ES E AN D DI J O N N AI S E ON V I E N N ES E B AG U E T T E
SAUTÉ ED SHRIM P, NEW-ORLEANS STYLE ON PAN I NI
R O AS T CH I CK EN , M I S O M AY O N N AI S E , D AI K ON A N D M ARI N AT E D C AR R O T S ON BRI O CH E
C O L D M AI N D I S H E S (B U F F E T N O . 7 ) – S E E O U R S E L E C T I O N O N P AG E 1 1 AN D 1 2
H O T M AI N D I S H E S (B U F F E T N O . 8 ) – S E E O U R S E L E C T I O N O N P AG E 1 2 AN D 1 3
S AL A D S
H E AR T S O F R OM AI N E AN D E N DI V E S , C R O U T O N S , P ARM E S A N CH EE S E , C AP E R S , B U T T E RM I L K - CH I V E D RE S S I N G
S WEET POT ATOES , BL AC K BEAN S , PIQ UILL OS, OLIV E OIL AND S PICE VIN AIG RETTE
COCONUT B ASM ATI RI CE , M ANG O, BELL PEPPER S, M INT AND B ASIL
BARIG OULE STYL E ARTI CH OKES, H EARTS O F P ALM , DIV A TOM ATOE S, HERB OIL
R O AS T E D EG G PL AN T , ED AM A M E, Z U C CH I N I , G R AP E T OM A T O ES , T H YM E V I N AI G RE T T E
DESSERTS
3 M INI PASTRI ES
FRES H FRUI T PL ATTER
OUR BAKER USES THE F INEST ORG ANI C FL OUR IN AL L OUR H OUSE BRE ADS.
7
2016-2017
Week 3
DIP
RE D B E L L P EP P E RS WI T H C O C O N UT M I LK
S T AR T E R S O R C O L D M AI N C O U R S E S
G R AI N - FE D C H I C KE N S T RI PS W I TH S O Y C AR AM EL S A U C E AN D R O AS T E D S ES AM E
BE E F S AS H I M I M ARI N AT E D WI TH V AN I L L A AN D B AL S AM I C
SALM ON T AT AKI, CI TRUS JELL Y, PINK RADI SH
AV OC ADO M OUS SE, G R AP EFRUI T CH UTN EY AN D WHI TE S H RIM P (VERRINE)
S AN D WI C H E S (C H OI C E O F T HR E E )
S M OK E D S AL M O N , S O U R CR E AM , DI L L AN D S PI N AC H O N B RI O CH E
VEAL , G RUYÈRE CH EESE AND CRISPY L ETTUCE ON CI AB AT T A
CHICKEN , NIGELL A S ATIV A OIL, H ERB H UM M US ON PANI NI
DATE AND TOFU SPRE AD, BEET AND SUNFL O WER SEEDS ON TORTIL L A
PORK L OIN , DUKK AH, APPL E M OL ASSES AND H ERB M AYONNAISE ON LEB ANESE BRE AD
M ARIN ATED PIQ UILL OS AND CAPER FOC ACCI A
R O AS T B EE F, G R EE N P E P P E RC O RN S AU C E , S M O K E D G O U D A AN D H E AR T S O F R OM AI N E O N C R OI S S AN T
C O L D M AI N D I S H E S (B U F F E T N O . 7 ) – S E E O U R S E L E C T I O N O N P AG E 1 1 AN D 1 2
H O T M AI N D I S H E S (B U F F E T N O . 8 ) – S E E O U R S E L E C T I O N O N P AG E 1 2 AN D 1 3
S AL A D S
AR UG UL A AND NI ÇOISE L ETTUCE, FENNEL, WAL NUTS AND POM EGR AN ATE WI TH M ANDARIN VINAIG RETTE
PAST A S AL AD, BOCCONCINI, GREEN ZUCCHINI, PEST O, LI M E ZEST
CH I OG G I A B EE T , AV O C A D O , P UM PKI N S E ED S , C EL E R Y, CH I PO T L E M AY O N N AI S E
CUCUM BER, M ANG O, H EART S OF PALM , B ASIL V INAIG RET TE, M ANG O PU REE AND LEM ON CONFI T
ISRAELI COUSCOUS, BE LL PEPPERS, J AL APENO , EGG PL ANT , RED ONI ONS, CIL ANTRO V INAIGRETTE
DESSERTS
3 M INI PASTRI ES
FRES H FRUI T PL ATTER
OUR BAKER USES THE F INEST ORG ANI C FL OUR IN AL L OUR H OUSE BRE ADS.
8
2016-2017
Week 4
DIP
COL OM BO, ORANGE ZEST AND H ONEY
S T AR T E R S O R C O L D M AI N C O U R S E S
SAT AY M ARIN ATED SH RI M P
G R AI N - F E D C H I C KE N S T RI PS WI TH C AJ U N S PI C ES , CI T R U S C RE AM
SM OK E D S ALM O N AN D PI N K T UR B O T RI LLE T T E S WI TH H O RS ER ADI S H
CRUM BL E, Z UCCHINI, PEPERONAT A, BOCCONCIN I AND ROSEM ARY (VERRINE)
S AN D WI C H E S (C H OI C E O F T HR E E )
NIÇOISE CI AB ATT A (T U N A, H ARD -BOIL ED EGG S, OLIVE T APENADE, TOM ATO M AYONN AISE)
V E AL , V I D ALI A C OM P O T E WI TH S PI C ES AN D B RI E O N F O C AC C I A
JAP ANESE STYLE PORK, M ARI N ATED CABB AG E AND TON KATSU S AUCE ON P ANINI
ROAS T BEEF, PI CKL ES , M OZ Z ARELL A, OREG AN O EM UL SION ON VIENN ES E B AG UETTE
CH I C K EN , P ARM ES AN C H E ES E, C AR AM EL I Z E D ON I ON Y O G UR T O N S EM OL I N A B R E AD
CH I P O T L E S H RI M P, C O C O N U T M I L K , S O U R C RE AM AN D C U C UM BE R O N B RI OC H E
EGG PL ANT CONFIT BRUS CH ETT A, M ARINATED TOM ATOES AND G R AN A PAD ANO CHEESE
C O L D M AI N D I S H E S (B U F F E T N O . 7 ) – S E E O U R S E L E C T I O N O N P AG E 1 1 AN D 1 2
H O T M AI N D I S H E S (B U F F E T N O . 8 ) – S E E O U R S E L E C T I O N O N P AG E 1 2 AN D 1 3
S AL A D S
AR U G U L A, B AB Y S PI N AC H , E G G P L AN T WI TH Z A A T A R , PI T A C R O U T O N S , P OM EG R AN A T E V I N AI G R E T T E
CH ERRY TOM ATOES, BELL PEPPERS, LETTUC E, L ARDON AN D SH AL L O T VINAIG RETTE
B AR L E Y, BR O C C O FL O WE R AND S AUT É E D M USH R O OM S WI TH G RE E K V I N AI G R E T T E
COUSCOUS WI TH APRI CO TS, PARSNIP, C ARROTS , H ARISS A VINAIG RETT E
GRILL ED V EG ETABL E AN TI PAS TO À L A SI CILIE NNE, FET A AND OLIVES
DESSERTS
3 M INI PASTRI ES
FRES H FRUI T PL ATTER
OUR BAKER USES THE F INEST ORG ANI C FL OUR IN AL L OUR H OUSE BRE ADS.
9
2016-2017
Week 5
DIP
SWEET POT ATOES, FRESH CRANBERRIES AND G UAJI LL O CHILI
S T AR T E R S O R C O L D M AI N C O U R S E S
SPI CE M ARIN ATED BEEF , M ES Q UITE M AYON N AIS E
CRUNCH Y V EG ETABL ES AND MISO OM EL ETTE SPRING ROL L
G L AZ E D S ALM O N FI LL E T WI TH M I RI N AN D 7 S PI C E
WHI TE SH RIM P, S ALS A, TOM ATOES AND H ORSERADI SH (VERRINE)
S AN D WI C H E S (C H OI C E O F T HR E E )
R O AS T V E AL , T O N N AT O S A U CE AN D R OM AI N E O N CI AB A T T A WI T H O N I O N AN D B AL S A M I C R E D U C TI ON
T U N A, C U C UM B ER , R ED ON I O N S , M AY O N N AI S E AN D CE L E R Y J EL L Y O N P AN I N I
L AB N EH , C AR AM EL I Z ED BR O C C OFL O WE R , Z A A T AR AN D T U RM E R I C O N L E B AN ES E B RE A D
PINK PEPPERCORN BEEF , M USHROOM DUXEL LE AND OKA CH EESE ON VIENNESE BAG UE TTE
THREE CHEESE BRUSCHE TTA
T ANDOORI CHICKEN, H E RBS AND ROASTED ALM OND PUREE, CI TRUS ZES T AND SPIN AC H ON TORTILL A
TEA PO ACH ED FIG S PRE AD, PROS CI UTTO COTTO AN D ARUG UL A ON S EM OLIN A BRE AD
C O L D M AI N D I S H E S (B U F F E T N O . 7 ) – S E E O U R S E L E C T I O N O N P AG E 1 1 AN D 1 2
H O T M AI N D I S H E S (B U F F E T N O . 8 ) – S E E O U R S E L E C T I O N O N P AG E 1 2 AN D 1 3
S AL AD S
H E AR T S O F R OM AI N E AN D R U C OL A, S ES AM E C R O U T O N S , S ES AM E AN D S O Y V I N AI G RE T T E
YELL OW BEETS, GREEN APPL ES, G OAT C HEESE, SUNFL O WER SEE DS, M APLE VINAIG RETTE
BROAD BEANS, PINK RADISH , SH ALL OTS, PARSL EY, ACIDUL ATED TAHINI VINAIG RETTE
BULG UR TABBO ULEH, BE L L PEPPERS , H ONEYDEW, M I NT, CH IVES AND LEM ON
CAULIFL O WER WI TH SPRING ONION OIL, CHERR Y TOM AT OES, SPIN ACH, D IL L AND CAPERS
DESSERTS
3 M INI PASTRI ES
FRES H FRUI T PL ATTER
OUR BAKER USES THE F INEST ORG ANI C FL OUR IN AL L OUR H OUSE BRE ADS.
10
2016-2017
Selection of cold dishes
B UFFE T S T YL E - 8 PE OPL E AN D M OR E
(48 HOURS NOTICE IS REQUIRED)
C OL D ST AR T ER
CHOSEN FROM THE WEEKLY M ENU
POULTRY
G R AI N - FE D C H I C KE N FI L L E T, C AR AM EL I Z E D S O Y AN D R O A S TE D S E S AM E
22,50$
G R AI N - FE D C H I C KE N K O RM A WI T H LI M E AN D M I NT S AU C E
22,50$
G R AI N - FE D C H I C KE N FI L L E T, G U AJ I L L O CH I L I , S AL S A AN D S O U R C RE AM
22,50$
CH I C K EN B R E AS T S T UF F E D WI TH BE LL P E P PE R C O NFI T AN D P ARM ES AN
24,00$
CHICKEN ROSACE WI TH EGG PL ANT C AVI AR, BL ACK OLIVES AND SUN -DRIED TOM ATOES
24,00$
CH I C K EN B R E AS T S T U F FE D WI TH C ORI N T H I AN R AI S I N S , W A L N U T CR E AM
25,00$
B EEF , VE AL AN D POR K
GRAIN -FED PORK FILL ET, BRI E, V ANILL A-FL AV OURED PEAR S AN D PUM PKI N S EEDS
24,00$
SH R E DD E D V E AL WI T H R OS EM AR Y , C AP E R S AN D FI N E H E R B S AUC E
25,00$
SZECH UAN BEEF ROL L AND H ONEY -GL AZED V EG ETABL ES
25,00$
GREEN PEPPER M UST ARD BEEF ROUL ADE WI TH L E EK AND FENNEL
25,00$
D UC K AN D L AM B
DUCK AN D S EAS ON AL FR UI T SPRING ROLL
23,00$
S H R E D D E D L AM B WI T H R AS E L H AN O U T , PI S T AC H I OS A N D G R AP E S
24,00$
FOIE G R AS FL AV ORED D UCK BRE AS T S T UFFED WI TH M US HROOM S AN D CAS H EWS
27.00$
M APLE -GL AZED DUCK, CR ANBERRIES, RO ASTED PEC ANS
27,00$
11
2016-2017
Selection of cold dishes
B UFFE T S T YL E - 8 PE OPL E AN D M OR E
(48 HOURS NOTICE IS REQUIRED)
- CONTINUED -
VEG E T ERI AN
CL ASSI C ANTI PASTO (R OASTED VEG ET ABLES AN D M ARI NAT ED BOCCONCI NI)
19,00$
VEG ETABL E ROLL (NORI , M ARINATED VEGET ABL ES AND RI CE V ERM ICEL LI)
21,00$
FI SH AND SE AF OOD
SH RI M P AN D SC AL L OP BR O C H E T T E WI TH M ARI N AT E D C H E RR Y T OM AT O E S, CI L AN T R O
24,00$
SALM ON G R AVL AX M ARIN AT ED WI TH V ODK A AND PINK PEPPERCORN, NOR WEGI AN S AUCE
24,00$
N OR DI C S H RI M P, DI L L AN D W AS A BI S O U R C R E AM , C U C U M BER AN D H ER B S
24,00$
HONEY AND CURRY-G L AZED SALM ON FI LLET WI TH JULIENNED DRIED APRI COTS
24,00$
SHRIM P BROCHETTE WI TH LIME AND GINGER
24,00$
SALM ON T AT AKI M ARIN ATED WI TH SPICES, POM E G RAN ATE M OL ASSES
24,00$
SO Y AN D M AP LE S Y R UP R O AS TE D B O BI N ES ’ T R O UT WI T H S H I I T AK E AN D M I SO S AUC E
27,00$
BAKED CAN ADI AN WAL L EYE WI TH CI TRUS -SH ALL OT EM UL S ION , ROAS TED ALM ON DS
27,00$
INCLUDES
BRE AD AND BUTTER
T WO S AL ADS --SELECTI ON FROM OUR WEEKL Y M ENU
DESSERT
A C H EE S E P L AT E WI T H C R O U T O N S AN D G AR N I S H E S I S AV AI L AB L E S T AR TI N G AT 4 . 50 $ / PE RS O N .
12
2016-2017
Selection of hot dishes
B UFFE T S T YL E - 8 PE OPL E AN D M OR E
(48 HOURS NOTICE IS REQUIRED)
POULTRY
CH I C K EN F RI C AS S É E WI TH CH ER R Y T OM AT O E S , R OS EM AR Y AN D K AL AM AT A O L I V ES
22.00$
CH I C K EN B AL L O TI NE S T UF F E D WI T H P O R CI NI , FR ES H TH YM E S AUC E
23,00$
CHICKEN ÉM INCÉ, LEM O N CONFI T AND IRANI AN S AFFRON
23,00$
SZECH UAN SAUTÉED CHI CKEN (GING ER, LIM E, EGG PL ANT)
23,00$
GRAIN -FED CHICKEN STRIPS WI TH J AP ANESE CURRY, COC ONUT M ILK AND PINE APP L E
23,00$
BEEF
BEEF CH UCK SH ORT RI B À L A BOURG UI GN ONN E
23,00$
BE E R - B R AI S E D B EE F, CI L AN T R O AN D C R AN B ER RI E S
23,00$
BEEF STE W WI TH VINCOTTO AND SEASON AL HERBS
23,00$
VE AL
V E AL ÉM I NCÉ WI T H CI D E R, S AG E , O R EG AN O AN D C AR AM ELI ZED CI P OLLI NI O NI O NS
24,00$
M AI T RE & CH E F S T YL E V E AL B L AN Q U E T T E
24,00$
V E AL S AUT É E D WI TH M O RE L AN D WI L D M US H R O O M S
25,00$
PORK
BRAISED PORK SH OUL DE R WI TH M APL E AND CORTL AND APPL E
23,00$
SL OW COOKED PORK WI TH L A C ARM INÉE SYRUP
25,00$
13
2016-2017
Selection of hot dishes
BUFFET STYLE – 8 PEOPLE AND MORE
(48 H OUR S N OTI CE I S REQUI RED)
-CONTI NUED-
L AM B AN D D UC K
L AM B T AG I N E À L A M AU R E S Q U E ( AP RI C O T , M I N T , C UM I N )
23,00$
L AM B WI TH C O L OM B O S PI CE S (S WE E T P O T AT O , C AB B AG E , CH AY O T E )
23,00$
API CI US DUCK STEW
23,00$
D U C K S T U F FE D WI T H FI G S , W AL N U T S AN D C AM B OZ O L A
25,00$
FI SH, SE AF OOD AN D SH EL L FI SH
CAN ADI AN WAL L EYE, C APERS, LEM ON, FENNEL AND FINE HERBS
23,00$
P O AC H E D S AL M O N , G R AP E F R UI T B U T T E R , P E AS AN D E D A M AM E
23,00$
H AD D O C K FI L L E T P O AC H E D I N CR E AM Y C O U R T - B O UI L L O N , S H AL L O TS , FI N E H ER B S AN D O YS T E R M US H R O OM S
23,00$
BOBINES’ TROUT FILLE T, CI TRUS BUTTER WI TH TOBIKO
23,00$
SC ALL OPS AND M ACKEREL E SC ABÈCH E WI TH CHIVES AND DI CED VEG ET ABLES
25,00$
P AS T A AN D VEGE T AR I AN (N O SI D E DI SHES)
CHILI WI TH RED BE ANS , TOFU, TOM ATO, BELL PEPPERS, ZUCCHINI, FENNEL , G U AJI LL O CHILE
20,00$
VEG ETARI AN Q UI NOA P AELL A WI TH CHICKPE AS , G REEN PEAS AND CORN
20,00$
RAVI OLIS STUFFED WI TH PORTOBELLINI AND PORCI NI, PIN K PEPPERCORN SAUCE
20.00$
INCLUDES
M ARKET VEG ET ABLES AN D STARCH
BRE AD AND BUTTER
T WO S AL ADS -- SEL ECTI ON FROM OUR WEEKL Y M ENU
DESSERT
A C H EE S E P L AT E WI T H C R O U T O N S AN D G AR N I S H E S I S AV AI L AB L E S T AR TI N G AT $ 4 . 5 0 / PE RS O N .
14
2016-2017
Some suggestions to accompany your meal
S AVOR Y
TORTILL A CHI PS AND DI P - ACCORDING TO THE WEE KLY M ENU
3,00$
CRUDITÉS AND DIP - ACCOR DING TO THE WEE KL Y M ENU
3,00$
CHEESE STRAWS (50 G/ PERSON)
4,00$
AS S ORTED CH EESES (50 G /PERS ON ) WI TH BREAD , N UTS, FRESH AN D DRIED FRUI T S T ARTI NG AT
6,00$
SWEET
H AZ ELN UT N OUG AT (PER PI ECE; M INIM UM ORDER 25 PCS .)
2,00$
CH OCOL ATE TRE ATS (PE R PIECE; M INIM UM ORD ER 25 PCS .)
2,00$
ASSORTED COOKIES (2/ PERS ON; 15 OR M ORE PEOPL E)
2,50$
MINI BROCHETTE OF FR ESH FRUI T
2,50$
FRES H FRUI T PL ATTER OR BROCH ETTE
3,50$
FINANCI ER, PIST ACHIO M OEL LEUX AND S ABL É (4/PERS ON) 15 PEOPL E AND M ORE
4,00$
MINI PASTRI ES (3/PERS ON)
5,00$
BEVER AGES
JUICE, SOFT DRINKS, M INERAL WATER, SPRIN G WATER (PER UNI T)
2,00$
FAIR TRADE COFFEE (PER PERSON)
2,25$
FAIR TRADE COFFEE, T E A AND ORG ANIC H ERB AL TE A (PER PERS ON)
3,00$
15
2016-2017
Breakfast
2/PERSON : 5,00 $ (CHOICE OF 3) - 3 / PERSON . : 7,00 $ (CHOI CE OF 3)
MI NI MAL ORDE R OF 150 $ - DELI VERY AND TAXES E XTRA
V I E N N E S E
P A S T R I E S
VIENNESE PASTRIES M ADE WITH PURE BUTTER AND ORGANIC FLOUR
(BUTTER AND JAM S INCLUDED)
DATE AND O AT BRE AD
ZUCCHINI, CH OCOL ATE AND RO ASTED ALM OND C AKE
ASSORTED SCONE S
GREEN TEA M OELLEUX WI TH LEMON HONEY
M APLE GL AZED BAN AN A BREAD
CH OCOL ATE CROISSANT
BUTTER CROISS ANT
PISTACHI O AND BL ACK CH ERRY FINANCI ER
RASPBERRY JELL Y ‘’TR OTTOI R’’ PASTRY
DRI ED FRUI T AN D ORAN G E ZES T CRUNCHY G RAN OL A BAR
APPL E CRUM BLE AND CR UNCHY CERE ALS
M ADEL EINE WI TH M ANG O CONFI T
PE AN U T C R E AM AN D AP R I C O T B RI O CH E
C RE AM CH EE S E , N U T AN D FR UI T C AK E (G L U T E N F RE E )
C O L D
SEAS ON AL FRESH FRUI T PL ATT ER
3,50$
FRES H FRUI T S AL AD IN A SPICED SYRUP
3,50$
FRUI T PARF AI T (GREEK YOG URT, H ONEY, FRES H FRUI TS AN D G R AN OL A) (V ERRINE)
3,75$
WATER BUFF AL O M ILK Y OG URT, M ANG O AND V AN ILL A
3,75$
H AL F A FAIRM OUNT BAG EL , SM OKED S ALM ON AND CRE AM CHEESE
4,00$
MILD Q UEBEC CH EESE P L AT TER (50 G /PERSON)
4,50$
H O T
P AN - F RI E D P O T AT O E S WI T H FI NE H E R BS AN D S E A S AL T
2,25$
H AM
2,50$
SAUS AG E OR BACON
2,50$
COCONUT M ILK FRENCH TO AST, FIV E SPI CE AN D G ARNISH ES
3,50$
S C R AM BL E D EG G S WI TH FI N E H E R BS
3,75$
AL EX ANDRE’S CRÊPE, B ERRI ES, PIST ACHIO AN D H ONEY
4,75$
B E V E R A G E S
ORAN G E, APPL E OR PIN K G RAPEFRUI T JUICE
2,00$
FAIR TRADE COFFEE (PER PERSON)
2,25$
FAIR TRADE COFFEE, T E A AND ORG ANIC H ERB AL TE A (PER PERSON)
3,00$
16
2016-2017
Cold appetizers
2 0 PEOPL E AN D M OR E
UNDER THE DIRECTION OF OUR CHEF, THE KITCHEN TEAM HAS CREATE D A SELECTION OF SOPHISTICATED COLD APPETIZERS
THAT WI LL ENHANCE YOUR PRESTIGIOUS RECEP TIONS.IT WILL BE A P LEASURE FOR OUR CONSULTANTS TO SUGGEST ALTERNATIVE
APPETIZERS THAT DO NOT APPEAR ON THESE MENUS.
NO. 1
NO. 2
8/PERSON – $18 - 10/PERSON – $22
8/PERSON $20 - 10/PERSON – $25
SALMON MI-CUIT
SEARED TUNA
S UM AC AND POM EGR AN AT E M OL ASSES
ZAAT AR, H ONEY AND CU CUM BER
SHRIMP BROCHETTE
TARRAGON BRINED SCAL LOP
CIL ANTRO, M ANG O AND YUZU PUREE
PAS SI ON FRUI T JELL Y, NEIG E WI TH CHIVES AN D LIM E
ROAST CHICKEN, ONION AND OYSTER MUSHROOM
COMPOTE
DRIED DUCK BREAST
M OREL M USH ROOM S AND SH ERRY REDUCTI ON
CELERY ROOT FL AN , M ARIN ATED PORTOBELL O M USH ROOM S,
HERB CR ACKER
FIVE SPICE DUCK RILLETTES
RABBIT AND HERB TERRINE
ORANG E BUTTER, ROSEM ARY AND FL EUR DE SEL COOKIE
Q U AI L EG G AN D CH ER V I L M AY O N N AI S E
PROSCIUTTO CRÊPE
M ARINATED BEEF YAKIN IKU
FIG PUREE, BABY SPIN ACH AND ARUG UL A
FL EUR DE SEL CR ACKER, SPICY EM ULSI ON, SWEET AND SOUR
SC ALLI ON
SINGLE CRISPY
FOIE GRAS M OUSSE
S UN - D RI ED T OM AT O P ES T O , B AS I L C RE AM
RAISIN AND SPICE C AKE, S AVO RY SUNFL OWER SEED G R ANOL A
VEGETARIAN BROCHETTE WITH MONTREAL STEAK
SPICE
WILD M USHROOMS CLAFO UTIS
CH ANTEREL LE M USH ROOM INFUSION AND RO ASTED H AZEL NUT
PICKL E, SH ALL OT, C APER BERRY, P ARSL EY EM ULSI ON
GRILLED EGGPLANT
DOUBLE CRISPY
FE T A, TH AI B AS I L AN D PI S T AC H I O S
S UN - D RI ED T OM AT O P ES T O , B AS I L C RE AM
17
2016-2017
Miscellaneous
T H E R E I S AN AD D I T I O N AL C H AR G E O F $ 1 . 5 0 / P E R S O N F O R B I O D E G R AD AB L E D I S H E S AN D U T E N S I L .
E Q U I P M E N T R E N T AL ( C H I N A, G L AS S E S , L I N E N S , T AB L E S , C H AI R S , E T C . ) AV AI L A B L E B Y R E Q U E S T
AN D F O R AN E X T R A C H A R G E .
AD D I T I O N AL C H AR G E S F O R S T AF F E D M E AL S E R V I C E AP P L Y , WH E N R E Q U I R E D .
M I N I M U M D E L I V E R Y C H AR G E - $ 2 5 . 0 0
M I N I M U M D E L I V E R Y C H A R G E F O R H O T M E AL S - $ 4 0 . 0 0
P L E AS E I N Q U I R E AB O U T O U R B AR S E R V I C E R AT E S .
P R I C E S AN D M E N U S M AY B E M O D I FI E D WI T H O U T N O T I C E .
P R I C E S AR E S U B J E C T T O A P P L I C AB L E T AX E S .
18