Class of
Ateliers & Saveurs Plateau Mont-Royal

FOOD AND WINE PAIRING
Food & Alcohol Agreements 6 Gastronomic Services! A signature of Ateliers & Saveurs!
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LES 6 à 8 COCKTAIL/TAPAS
Cocktail and tapas classes + 1 glass of wine included
- Fried chicken with fleur de sel, avocado hummus, tomato and black pepper coulis
- Chocolate and tonka bean clouds, cocoa caramel
- Gin & Paradise
- Pulled duck buns with apricot and cardamom cream cheese
- Scallop Ceviché, Avocado, Red Pepper, Cucumber, Sesame Oil, Lime Zest, Won Ton Tile
- Spring roll of marinated vegetables and watermelon garnished with creamy whipped Feta dip

6 à 8 TAPAS
Tapas Afterwork ! 2 glasses of wine offered
- Caramelized apples cake, sea salt crisp, lemon syrup
- Cauliflower salad, roasted celeriac and carrot, caramelized apples, Kamouraska tomme cheese
- Chicken Tikka yogurt marinated, mint chutney and cilantro, quinoa and pineapple brunoise
- Creamy and spicy shrimp salad served in a bun
- Duck confit, caramelized onions, Oka cheese on country bread toast

CHIC MENU WITH WINE PAIRINGS
Chic menu with pairing of our sommelier, 3 glasses of wine included
- Dark chocolate molten cake, white chocolate heart, vanilla crème anglaise
- Honey baked duck breast, mushrooms creamy polenta and green asparagus tips
- One side only pan seared sea scallop, sautéed mushrooms and champagne sauce

FANCY TAPAS
Tapas very chic with bubbles offered upon arrival
- Beef yakitori, cheese fondant, honey and roasted sesame, soya sauce, marinated ginger and green onion
- Green peas puree with tarragon, sesame tuna, honey soy lemon reduction
- Pan-seared foie gras, vanilla French toast, caramelized pears, mild spices maple syrup
- Star anise honey glazed salmon Tataki, spiced mayonnaise, panko crumble.
- White coffee crème brulée, grilled sesame tiles

LE MENU GOURMAND
A comforting evening with friends
- Almond and pistachio Jam Bread, basil strawberry salad and Balsamic, red fruit juice, vanilla chantilly
- Tuna tartare, crunchy green apples and fresh chives, eggplant caviar, fried shallots
- Veal piccata with Marsala and lemon, spinach liguini with sundried tomatoes and fresh origano

LE MENU GOURMAND
The great seasonal cuisine, recipes to receive as a chef
- Crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds.
- Breton shortbread, tiramisu cream, vanilla citrus
- Québec veal, celery root puree, butternut squash virgin sauce, candied pearl onions