A multi-course meal

Sit-down service

The rhythm of a restaurant comes to your home or venue. We prepare, plate and serve every dish while you stay at the table.

Ideal for: Weddings and private dinners
Style: Seated and orchestrated
Menu: Three courses or more

Every plate is finished on site so it reaches the table at the right moment.

Pricing and service

Compose the meal.

Pricing varies with the menu, guest count, venue and equipment requirements.

Price per person by format and guest count
Format	8-14 guests	15-64 guests	65+ guests
3 courses	Not offered	$68.00	$66.00
3 canapés + 3 courses	$90.00	$84.00	$81.00
5 canapés + 2 courses	Not offered	$76.00	$74.00

Starting prices.
Additional 15% service charge.
Taxes extra.
Minimum guests per tier.
Main course served harvest style for 65+ guests.

Add-ons
Add-on	Price
Bread and butter	Starting at $2.00 / person
Coffee	Starting at $2.50 / person
Dinnerware rental	By proposal / event

Reservations made less than 8 days before the event will not be accepted.

Good to know

Planning your event

Every event is unique. We'll determine the ideal service schedule and staffing based on your venue, guest count, and menu selection.

StaffingThe required chefs and service staff are included in your pricing. The number of team members assigned to your event is determined by your guest count, menu selection, service style, and venue layout.
TravelAdditional fees may apply depending on the distance from Saint-Lazare.
DurationService times are confirmed before the event.
Mobile kitchenIf no kitchen is available on site, pop-up kitchen fees apply.
SinkA working sink must be available on site.
ElectricityA 120 V outlet on a dedicated circuit is required for our equipment.

Sit-down service

The dishes on the menu.

Photos may differ from the dishes served.

Starters

Butternut squash soup

Mediterranean salad

Kale salad

Crunchy Asian salad

Ingredients

Beet carpaccio

Surf & Turf Duo, Served Chilled

Ingredients

Alberta flank steak Alberta
sliced cucumber Quebec
sliced carrots
Asian marinade
pistachios
green onions
Cajun shrimp
curry mayonnaise
sea buckthorn jelly Key ingredient Quebec

Indian-style duck confit cake

Cavatelli

Ricotta and lemon ravioli

Main courses

All main courses are served with seasonal vegetables and ginger carrot purée.

Sit-down service

Compose the meal.

Planning your event

The dishes on the menu.

Starters

Butternut squash soup

Mediterranean salad

Kale salad

Crunchy Asian salad

Beet carpaccio

Surf & Turf Duo, Served Chilled

Indian-style duck confit cake

Cavatelli

Ricotta and lemon ravioli

Main courses

Chicken thigh

Pork tenderloin

Fried heart of palm cake — vegetarian main

Seared cauliflower

Duck confit leg

Gratinated Atlantic salmon

Braised beef shoulder roast

Osso bucco

Rack of lamb

Desserts

Panna cotta

Frozen key lime tart

Tiramisu Caldi di Napoli

White chocolate & mango mousse