Menus Cocktail

COCKTAIL
Appr. cost per guest*
Appetizers - Service - Delivery
WELCOMING COCKTAIL
$ 20,00 - $ 28,00
4 appetizers
SEMI-DINNER COCKTAIL
$ 38,00 - $ 48,00
8 appetizers
DINNER COCKTAIL
$ 70,00 - $ 85,00
17 appetizers
Appetizers - Fish and Sea Food
Crab claw, cilantro and roasted cashew pesto, black tempura
Panko-crusted crab cake and curry mayonnaise
Catalane shrimp donut with sundried tomato, cilantro and safran aoili
Basil and black radish butterflied shrimp with wasabi mayonnaise
Skewered swordfish with fresh bayleaf, arugula pesto and grilled walnuts
Half shell oyster with squid ink,wakame and purple basil
Pan-fried cod cake, spinach gazpacho
Pan-fried scallop, candied tomato soup
Yuzu-flavoured scallop ceviche, mango and mint puree
Salmon tartar with mascarpone in a lime shell
Ginger and orange marinated salmon, mint and grilled pepper
Appetizers - Vegetarian
Black tea-flavoured quail egg, fried shallots and red mayonnaise
Beet basket with japanese squash purée, ginger jelly and marinated beet
flower
Tartar of cucumber, feta, basil, pepper oil
Vegetable macaron, goat cheese and arugula
Grilled eggplant roll with seasonal vegetables
Appetizers - Meat
Lamb filet canapé on an oka cheese shortbread with onion and blueberry
confit
Nouvelle-Zélande lamb chop with Sambal oelek and ras el hanout
Bison slider with apricot and sundried tomato jam, balsamic sauce
Beef braised in soy sauce, spiced broccoli and marinated carrots
Pink roast beef burger, onion and whisky compote and toppings
Pizza-style beef tartar, tomato puree, capers, basil and reggiano
Appetizers - Meat (more)
Crispy smoked meat and french pickle
Beef tataki, wasabi mayonnaise and fleur de sel
Appetizers - Poultry
Speared black bean quail with thaï basil and pineapple
Hemp nut panacotta, huckleberry compote and duck confit
Duck tournedos, melon roasted with pineau des charentes
Duck confit slider with balsamic and cilantro mayonnaise
Apple-flavoured smoked duck tarte tatin
Foie gras torchon on homemade muesli, hibiscus infusion
Foie gras candy, red berry jelly
Poultry liver mousse nestled in a vibrant orchid
Appetizers - Cheese
Parmesan lollipop, caper cream and red tobiko
Grilled cheese with "Claudel" brie on nut bread
Pear and Oka grilled cheese
Morbier and Chorizo grilled cheese
Appetizers - Sweet
Dark chocolat square, orange and balsamic perfume
Raspberry cheesecake lollipop
Strawberry and lemon sphere
Mini blueberry and maple dome
Strawberry and vanilla pavlova
Mini chocolate dome
Mini lemon dome
Chocolate and hazelnut square
Jar of caramel and chocolate cream
*Note: For your event, we include food, service and delivery. Prices may vary depending on the appetizers and number of guests. *alcohol not included
Additional charges will apply for events with fewer than 10 guests. Contact us to get the complete list of appetizers.
T 514.866.2323 [email protected] agnusdei.ca
COCKTAIL
MC
SEMI-DINNER COCKTAIL
8 Hors d’Oeuvres // 8 wines and tea
Note: For your event food, we include food, service and delivery. Prices may vary
depending on number of guests and delivery zone.
Additional charges apply for events under 10 guests.
Hors d’Oeuvre N°1
Wine N°1
White miso-flavoured eggplant “bonbon“ garnish with walnut and
crispy yellow apple
Cava 1312 Mestres, Spain
Wine N°2
Hors d’Oeuvre N°2
Pierre à Feu 2012 Touraine, Domaine Vincent Ricard, France
Hors d’Oeuvre N°3
Riesling Brickyard 2012 Niagara Peninsula VQA, Redstone
Vineyards, Canada
Hors d’Oeuvre N°4
Latue Tempranillo 2012 La Mancha, Bodegas Latue, Spain
Hors d’Oeuvre N°5
Collefrisio «Zero» 2011 Montepulciano d’Abruzzo, Collefrisio, Italy
Hors d’Oeuvre N°6
Cingalino «Merlot/Caberbet franc» 2012 Rosso di Toscana, Villa
Pillo, Italy
Hors d’Oeuvre N°7
Terra Grande «Monastrell» 2010 Almansa, Bodegas Piqueras,
Spain
Hors d’Oeuvre N°8
Green tea « Dong Ding M. Chang, Taiwan »: cold-brewed 22
hours
Poached black tea and mint-shrimp, pimenton-flavoured tomato
caramel and tempura Matcha
Guinea fowl roasted with rosemary on the skin, candied lemon
concassé with clove and cedar-flavoured fleur de sel.
Wine N°3
Wine N°4
Star anise pork meatball coated with bloody cherry sauce
Wine N°5
Duck magret cooked on the skin, smoked blackberries pommade
and fried onion concassé
Fried wild boar confit, wild mushrooms duxelles and salted
raspeberries gastrique jelly
Mozzarella croustillant with sundried tomatoes
and pepper black olives mousse
Lemon cake sphere, white peach espuma, tapioca and cedar
Wine N°6
Wine N°7
T 514.866.2323 [email protected] agnusdei.ca
Tea N°8

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