Hors d’œuvre
You’re getting together with customers or would like a special way of highlighting something? La Distinction’s appetizer formulas will set you apart from the rest with its elegant selection of sophisticated hors d’œuvre. They go equally well with a delicious cocktail before a copious banquet meal or a happy networking hour.
For a minimum 20 people
Hors d’œuvre
| Au choix du client | Selon l’inspiration du chef | |
|---|---|---|
| 5 cold hors d’oeuvres per person | 11.50$ | 10.25$ |
| 10 cold hors d’oeuvres per person | 22.00$ | 19.50$ |
| 15 hors d’oeuvres – (7) cold and (8) hot per person | 31.50$ | 27.75$ |
| 20 hors d’oeuvres – (10) cold, (7) hot and (3) sweet per person | 36.00$ | 31.50$ |
| Cold hors d’oeuvres à la carte | 2.50$ | 2.25$ |
| Hot hors d’oeuvre à la carte | 2.75$ | 2.50$ |
| Sweet hors d’oeuvres à la carte | 2.75$ | 2.50$ |
For a minimum 20 people or 20 units
Cold hors d’œuvre
- Cucumber bruschetta
- Fresh salmon tartar, daisy bud, caper and ginger
- Foie gras and ice cider crème brûlée
- Smoked duck breast, risotto quenelle of mascarpone
- Beef tartar in vermouth, pistachio and elderflower syrup
- Mini-pear, goat cheese mousse, caramelized pecans
- Whisky poultry liver mousse, fried plantain and candied hibiscus
- Maple and ponzu duck tataki, wild puffed rice
- Ungava gin scallop ceviche, honey and oven-dried tomatoes
- Tuna takati, tempura spinach, mango purée, wasabi sour cream
- Lobster tacos, spicy coriander and mango salsa
- Northern shrimp rillettes, crispy curry, candied fennel
- Parmesan shortbread
- Classic gazpacho and bacon chips
- Trio of the sea with yuzu and candied tomatoes
Hot hors d’œuvre
- Crab cake and creamy corn, Espelette pepper
- Crispy Shrimp and smoked paprika aioli
- Grilled cheese with Boke Champêtre cheese, chorizo and caramelized onions Bock Beer
- Duck pastilla with pine nuts and pumpkin mustard from St Elizabeth
- Squash pound cake, Guillaume Tell cheese
- Smoked trout and roasted pepper samosa, lime mayo and Piri Piri
- Chicken satay with coconut milk and red curry
- Lamb fillet with tandoori spices
- Popcorn sweetbreads, creamy lemon and vodka
- Arancini foie gras in a gingerbread crust with mashed cloudberries
Sweets
- Mini assorted macaroons
- Mini assorted cheese cakes
- Vanilla pannacotta with maple syrup
- Chocolate cream and caramel pot
- Lemon curd, sea salt crumble
Soft Cheeses
Pastoral Cheeses
Pastoral Cheddar
Cheddar Champêtre, made fresh daily, is unquestionably La Fromagerie’s star attraction. Cheddar lovers adore it because of its balance and sweet, creamy flavor.
Swiss Cheese
This pastoral Swiss has a nice firm texture revealing a pleasant nutty flavor and a light fruity taste. Its generous ivory consistency, dotted with holes, develops its many flavours due to an aging process that lasts 20 to 25 days in a warm room. Lactose-free.
Pastoral Raclette
Its tender, smooth and creamy consistency as well as its buttery flavor make it a sheer delight! The pastoral raclette earns its terroir aroma and its beautiful orange, lightly moulded rind, thanks to a carefully measured manual wash and to an aging process that lasts from 45 to 90 days. Extremely mild, it melts in your mouth when served raw, yet gains in momentum when grilled while still remaining accessible to the most discerning palates of consumers of all ages.
Regional cheeses
The Bocké
Fromagerie Champêtre, Lanaudière
Smooth and creamy semi-soft cheese in a beautiful amber rind, wild mushroom flavours. It is hand washed in Bock de Joliette’s amber beer to obtain its distinctive taste.
The Ermite (Abbaye de Saint-Benoît-du-Lac, Cantons-de-l’Est)
Blue semi-firm cheese with a pale grey rind, has a fermenting odour and a sharp, salty flavour.
The Guillaume Tell (Domaine Feodal, Lanaudière)
Cheese made from pasteurized milk, soft with slightly bloomy rind. A brie type of cheese, it is runny with creamy and fermented apple flavours. The Guillaume Tell is macerated and washed with ice cider.
Victor et Berthold
Semi-firm cheese with a washed rind made of heat-treated milk from local Lanaudois Holsteins. Under its copper orange rind, covered with a very fine white fluff, hides a soft, creamy beige cheese. It emits aromas of cream, butter and herbs. Its creamy and smooth texture and its distinctive taste reveals lactic and slightly tangy fruit flavours with a rustic hint that lingers in your mouth.
Stations
Whether for a cocktail dinner, happy hour or any other event, stations are specifically designed to fly your reception to the next level. Combine one or more of them with one of our hors-d’oeuvre formulas for a heartier fare or add them to your wedding’s cocktail hour and help your guests hold on until their meal is served.
See the banquet menus
See the hors-d’oeuvres menus
All stations require a minimum of 50 people.
| Cheese fondue | 7.00$ |
| Fajitas | 8.00$ |
| Poutine | 8.00$ |
| Tartar (beef or salmon) | 8.00$ |
| Leg of lamb | 9.00$ |
Trays
| Charcuteries and terrines (5 to 6 persons) | 19.00$ |
| Fresh fruit shandy (10 to 12 persons) | 24.00$ |
| Tomato, fresh basil and Portobello mushroom pizza | 24.00$ |
| Cheese trio pizza | 24.00$ |
| Fine herb focaccia with olive tapenade | 24.00$ |
| Crunchy veggies with spinach dip | 24.00$ |
| Pastoral cheeses (5 to 6 persons) | 32.00$ |
| Local cheeses (5 to 6 persons) | 36.00$ |
| Sandwiches | 38.00$ |
| Smoked salmon and marinated trout (5 to 6 persons) | 43.00$ |
| Antipasto | 46.00$ |
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