The gluten-free option is available, additional charges may apply
Chef’s suggestions
Sur le pouce |
17$ |
Mixed greens with crunchy vegetables | |
Trio of fine sandwiches on gourmet bread | |
St-Albert cheddar cheese tray with crackers | |
Weekly dessert | |
Toscano |
18$ |
Antipasto (eggplants, artichokes, olives and pickles), basket of homemade crostini | |
Tomato, cucumber and bocconcini salad with basil pesto | |
Vegetarian and meat pizza (served at room temperature) 2 pcs / person | |
Variety of sweet little bites | |
La Niçoise façon Épicure* |
21$ |
Green beans, cherry tomato and egg salad with Xeres vinegar | |
Ratte potato salad | |
Seared sesame crusted albacore tuna (chicken is available to replace tuna) | |
Puff pastry with caramelized onions, tomatoes and tapenade with black olives | |
Weekly dessert | |
Le pressé |
19$ |
Mixed salads (2) | |
Trio of fine sandwiches on gourmet bread | |
Fine Québec cheese platter with crackers and fruits | |
Weekly dessert | |
Brise d’orient* |
23$ |
Oriental rice vermicelli salad and Thai basil shrimp | |
Lemongrass chicken skewers with lime mayo | |
Salmon tataki on crispy vegetable and soy bean salad with wafu dressing | |
Weekly dessert | |
The Greek* |
20$ |
Traditional Greek salad | |
Spanakopita | |
Quiche with caramelized onions and feta cheese | |
Pita bread and tzatziki sauce | |
Baklava | |
***Add honey and lemon chicken skewers, extra 2$ | |
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*Minimum 12 people | |