TABLE SERVICE

What is it?
It's the elegance of refined restaurant service, in the comfort of your own home.

Group	8+	15+	36+	70+
3 courses	ND	68$/p	65$/p	60$/p
3 courses + 3 canapés (classic cocktail reception menu)	87$/p	82$/p	78$/p	73$/p
4 courses	84$/p	79$/p	76$/p	71$/p
Tea and coffee service	3.00$/p	2.75$/p	2.60$/p	2.50$/p
Plates and utensils	2$/s/p	2$/s/p	2$/s/p	1.75$/s/p

/p -> per person /p/s -> per service per person

A 15% tip is added to the bill.

Prices are before taxes.

The cost of our servers and chefs is included in the price for food service.

Travel fees apply starting from 20 km (we are located in Saint-Lazare).

A sink and an oven are required on-site. If no oven is available, please inform us—additional fees for a pop-up kitchen will apply.
Three 120-volt outlets on separate circuit breakers will be required.

If you plan to bring your own dessert, you may choose 2 starters and 1 main course from our 3-course package (dessert cutting fee and serving may apply).

SPECIAL LARGE GROUP, SMALL BUDGET (GROUP 55 AND ABOVE) 55$
Choice of soup for starter
Choice of chicken or lasagna (the client is responsible for clearly identifying the guests’ choices at the table)
Dessert table in ‘finger food’ style with brownies and fruits

SPECIAL CHEF'S INSPIRATION
3-course seated service (your choice) + 3 surprise canapés

Group 8+ = 84$/person
Group 15+ = 79$/person
Group 36+ = 76$/person
Group 70+ = 71$/person

SPECIAL FLAVOR ADVENTURE
(YOU BRING THE DESSERT)
Additional fees for dessert service may apply

2-course seated service (your choice) + 3 canapés of your choice (classic cocktail dinner menu) + 2 surprise canapés from the chef

Group 15+ = 75$/person
Group 36+ = 73$/person
Group 70+ = 72$/person

Each dish celebrates the work of a Quebecois or Canadian producer, highlighting the authenticity and richness of their craftsmanship.

MAKE YOUR SELECTION

Vegetarian Vegan
Gluten-Free

⊗ = Not available
if no oven on site

STARTERS

BUTTERNUT SQUASH SOUP
Butternut squash, coconut milk, lime, goat cheese, homemade croutons

CORN AND LEEK SOUP
Leek, potato, corn, cream, homemade croutons, Gaspesian bacon

BEET CARPACCIO Les Petites Écores
(Whistler, BC)
Beetroot, oranges, raspberries, goat cheese, maple-caramelized pecans, balsamic reduction

ROMAINE SALAD Bleu la Moutonnière
(Ste-Hélène de Chester, QC)
Creamy Caesar-style dressing subtly flavored with blue cheese, smoked wild boar meat, homemade croutons

MEDITERRANEAN SALAD Koura
(Greenville-sur-la-Rouge, QC)
Dried black olives, almonds, feta, tomato, zaatar spices, cucumber, sherry vinegar

KALE SALAD La Fille du Roy
(Sainte-Madeleine, QC)
Kale, broccoli, cranberries, caramelized walnuts, feta, ground cherry vinaigrette

HOUSE GREEN SALAD La Fille du Roy
(Sainte-Madeleine, QC)
Blackberry vinaigrette, fried buckwheat, mixed greens

ARANCINI St-Albert Cheese Factory ⊗
(St-Albert, Ontario)
Risotto, cheese curds, homemade tomato sauce, parmesan, seasoned breadcrumbs

HOT SMOKED SALMON Le Boucannier
(Eastman, QC) +$0.50
Smoked salmon, dill Dijon sauce, pumpernickel crouton

REVISITED SEAFOOD GOUDA Quebec Seafood
(Matane, QC) +$0.50
Crab, shrimp, lemon zest, brioche toast, green pea purée

CANADIAN BEEF TATAKI From Alberta
Flank steak, pistachios, Asian marinade, green onions, micro basil sprouts

VEGAN TARTARE Savoura
(Sainte-Marthe, QC)
Strawberries, cucumber, mango, avocado, wonton chips

ATLANTIC SALMON TARTARE +$2/person
Salmon, strawberries, avocado, mango, cucumber, wonton chips

LASAGNA Harvest Moon
(Saint-Lazare, QC) (+$2/person)
Cottage cheese, sautéed spinach, mushroom duxelles, homemade tomato sauce, parmesan cheese, gratiné mozzarella

CAVATELLI Gaspesian Bacon
(Matane, QC) ⊗ ND for groups of 45+
(+$4.50/person)
Semolina pasta, sun-dried tomatoes, bacon, cream

RICOTTA AND LEMON RAVIOLI Le Moulin des Cèdres
(Les Cèdres, QC) ⊗ ND for groups of 45+
(+$5/person)
Ricotta-filled ravioli, butter-lemon sauce, roasted almonds, fresh basil

All our pasta is handmade.

MAIN COURSES

All of the dishes below (with exemption of the confit duck leg) come with seasonal vegetables and your choice of smoked mashed potatoes or carrot and ginger puree

CHICKEN THIGH
from New Brunswick
Soy-marinated chicken thigh with Quebec maple syrup, infused with orange zest.

PORK TENDERLOIN
from Quebec
Pork tenderloin coated in a creamy lemon and thyme sauce

FRIED CAKE
Dennis Horseradish (Norfolk, Ontario) ⊗
Crispy cake made with hearts of palm, roasted onions, and peppers, served with guacamole and horseradish mayonnaise

GRILLED CAULIFLOWER
from Quebec
Grilled cauliflower, creamy feta and cottage cheese sauce, topped with chimichurri

CONFIIT DUCK LEG
Hudson Valley (Saint-Louis de Gonzague, QC)
+3$ / person
House duck confit, served with roasted potatoes, caramelized onions, and honey-glazed carrots

GUINEA FOWL
Le Petit Brûlé (Rigaud, QC)
+3$ / person
Pan-seared pintade leg and breast, drizzled with a rich pintade jus reduction

PAN-SEARED ATLANTIC SALMON
Savoura (Ste-Marthe, QC)
+5.25$ / person
Pan-seared salmon, served with fresh Mediterranean salsa

BRAISED BEEF SHOULDER ROAST
Le Petit Brûlé (Rigaud, QC)
+5.25$ / person
Braised beef, accompanied by a rich, flavorful reduced beef jus

ALBERTA FLANK STEAK
+5.50$ / person ⊗
Flank steak perfectly seared (medium-rare), enhanced by a rich beef sauce reduction

GRATINÉED ATLANTIC SALMON
Fromagerie St-Albert (St-Albert, Ontario)
+6$ / person
Oven-baked salmon, honey Dijon cream sauce, topped with melted cheddar

OSSO BUCCO
Famille Fontaine (Notre-Dame-de-Stanbridge, QC)
+6$ / person
Slow-cooked veal osso bucco, braised in its own juice with vegetables and delicate homemade tomato sauce

LAMB RACK
from Quebec (Vaudreuil, QC) *
+10$ / person ⊗
Pan-seared lamb rack, perfectly cooked (medium-rare), served with a savory lamb sauce reduction

DESSERTS

PINEAPPLE FLAMBÉ
Boulangerie Marie
(Pointe-Fortune, QC)
Grilled pineapple, caramelized pecans, vanilla ice cream, waffle, Quebec maple syrup, rum

PANNA COTTA
Champs de rêves et miel au carré
(St-Lazare and Les Cèdres, QC)
Lavender, sage, cardamom, crumble, honey tile, lemon custard cream.

PEAR CANNOLI
Cold Snap
(Ontario)
House-made fried roll, ricotta, pear-infused custard cream, honey-roasted pistachios, fresh fruits.

FROZEN KEY LIME PIE
Condensed milk, lime zest, crumble, Quebec raspberry purée.

TIRAMISU
Caldi di Napoli
(Trybec, Cowansville, QC)
(+2$ / pers.)
Whipped cream, Marsala, coffee liqueur, sabayon, dark chocolate.

ANSWERS FREQUENTLY ASKED QUESTIONS

I have friends with serious allergies or restrictions, do I need to change the menu for everyone accordingly?
No, simply mention them to us in advance and make sure they are properly noted in the quote. We will make the necessary adjustments for you or your guests (for serious allergies and restrictions only). To ensure careful and safe management, a small additional fee will apply for any modifications to the bites, in recognition of the work and vigilance required.

Are your servers and chefs included in the price? Your culinary experience is in good hands with our servers and chefs, all included in the price.

Do you charge travel fees? We charge travel fees for distances of 20 km or more. We are located in Saint-Lazare.

Is the tip included on the bill? We add a 15% tip to the bill.

Do we need a sink and oven on-site? Access to a sink is required at all times. If no oven is available on-site, please inform us in advance—pop-up kitchen fees will then be added to your bill. We will also need at least three 120-volt outlets on separate circuit breakers. If there is an oven on-site, it is your responsibility to ensure it is functional upon our arrival.

How long before the event do you arrive on-site? The arrival time depends on the event. Depending on the needs, we will be on-site between 45 minutes and 3 hours before the start of the service. For weddings or large events, a longer preparation time may be necessary.

Other things to know: To ensure smooth service, we must have a parking space near the kitchen entrance for the entire duration of your event. If this is not possible, please inform us in advance. Additional fees may apply in certain situations, such as difficult access (e.g., second floor without an elevator) or distant and paid parking.

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