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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