*Individual format available at all times*
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$ | |
| *Minimum 12 people | |
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