menu 2017 2018 Our mission: Taking parts of your event for over 25 years!

From season to season, new tendencies emerge for everyone’s greatest pleasure.

For Julien-Leblanc Catering, 2018 will be a discovery of new flavours inspired by the tables of the world.

As creators of social events, our mission is to have you discover new culinary tendencies propitious for your gatherings may they be with friends, family or in the work place. De saison en saison, de nouvelles tendances se dessinent Julien-Leblanc’spour le plus grand plaisirseasoned de tous. and profes- Pour Julien-Leblanc Traiteur, l’année 2010 se veut une découverte sionalde nouvelles team saveursis going inspirées to be des the tables ingredient du monde. thatCréateur will make d’événements a difference rassembleurs, in your notre event. mission est de vous faire découvrir de nouvelles tendances culinaires, propices aux rencontres tant amicales, familiales que d’affaires. L’équipe chevronnée et professionnelle de Julien-Leblanc Traiteur se veut l’ingrédient qui fera la différence pour votre événement. MENU 2010 BREAKFAST PLANS 3 À LA CARTE 4 COLD DISHES 6 TAILORED PACKAGES 7 MAIN COURSE SALADS 9 HOT BUFFETS 10 CANAPÉ PACKAGES 12 CANAPÉS 14 THEMED FOOD STATIONS 17 SANDWICH MENU 18

De saison en saison, de nouvelles tendancesSALAD se dessinent MENU 19 pour le plus grand plaisir de tous. Pour Julien-Leblanc Traiteur, l’année 2010ADDITIONAL se veut une découverte SERVICES 21 de nouvelles saveurs inspirées des tables du monde. Créateur d’événements rassembleurs, notre mission est de vous faire découvrir de nouvelles tendances culinaires, propices aux rencontres tant amicales, familiales que d’affaires. L’équipe chevronnée et professionnelle de Julien-Leblanc Traiteur se veut l’ingrédient qui fera la différence pour votre événement. MENU 2010 Served buffet-style LE GRIFFINTOWN $14.50 for a minimum of eight people Fresh orange juice Benedictine-style sandwich on plans English muffin (minimum 10 per selection) LE ST-MICHEL $9.75 - Smoked salmon, spinach and Emmenthal, hollandaise sauce spread Fresh orange juice - Ham and Emmenthal, hollandaise sauce spread Breakfast bread (choose among our Breakfast bread (choose among our selection on p.4) selection on p4) Mild cheddar wedges (2 p.p.) served with grapes Miniature butter croissant (2 p.p.) and Fresh fruit platter assortment of jams Fresh fruit platter LE HOMA $18.00 LE ROXBORO $11.75 Minimum 20 people

Fresh orange juice Breakfast Rental of chafing dishes not included Assortment of miniature viennoiseries (2 p.p.) Delivery and installation starting at $40 Breakfast bread (choose among our selection on p.4) Fresh orange juice Mild cheddar wedges (2 p.p.) served with grapes Scrambled eggs with choice of toppings Fresh fruit platter (minimum 10 per selection): - Ham, spinach and Gruyere LE MILE END $12.50 - Grilled vegetables and Gruyere - Assortment of miniature viennoiseries (2 p.p.) Fresh orange juice - Canadian bacon (2 slices) Vanilla yogurt cup (5 oz), strawberry - Breakfast sausage 100% veal (1 p.p.) compote and chocolatey crumble with fresh herbs Breakfast bread (choose among our selection on p.4) Fresh fruit salad Half bagel with cream cheese (add smoked Baguette and assortment of jams salmon and condiments for $3) Fresh fruit platter

LE PLATEAU-MONT-ROYAL 3 BREAKFASTS AND BREAKS BREAKFAST QUICHES WITH Assortment of miniature POLENTA CRUST viennoiseries (2 p.p.) $2.95 Fresh tomato and basil fricassée, Muffin $2.95 feta $6.50 100% butter croissant $2.95 Smoked salmon and sautéed spinach, and assortment of jams Gruyere gratin $6.50 Chorizo, Spanish onion and sweet SELECTION OF BREAKFAST BREADS pepper fricassée, cheddar gratin $6.50 Carrot and nut $2.75 Apple and cinnamon $2.75 SELECTION OF MINI QUICHES (2 P.P.) Lemon and poppy $2.75 minimum 20 units per selection Banana and chocolate $2.75 Lorraine (ham and Swiss) $4.50 Florentine (spinach and Swiss) $4.50 VARIOUS Parisienne (sun-dried tomatoes and Brie) $4.50

Assortment of miniature viennoiseries carte la À (2 p.p.) (3 varieties) $3.50 CHEESES Fresh fruit platter $4.00 Minimum 10 per selection Basket of whole fruit (minimum 15) $2.50 Mild cheddar (2 wedges) $2.75 Fresh fruit salad $3.75 served with baguette and grapes Single serve fruit yogurt Mild and sharp cheddar (2 wedges) $3.00 (48 h notice required) $2.75 served with baguette and grapes Vanilla yogurt cup (5 oz), strawberry Oka (2 wedges) served with baguette and grapes $4.00 compote and chocolatey crumble $3.75 Fine Québécois cheeses (30 g) Artisanal granola bar $4.00 served with baguette and grapes $4.50 Fine Québécois cheeses (65 g) BAGELS served with baguette and grapes $8.00

Half bagel with cream cheese $3.75 Half bagel with smoked salmon, VARIOUS cream cheese, capers and lemon $6.25 Pizza of the day (2 p.p.) $3.25 Fine charcuterie platter (4 slices p.p.), ROLLED CREPES marinades and baguette $5.75 Smoked salmon platter (2 slices p.p.), Ham, leeks in white wine, condiments and baguette $7.75 Swiss and béchamel $6.25 Terrines and pâtés platter (100 g) Mushrooms, asparagus, served with baguette $6.00 Swiss and béchamel $6.25 Farmer’s crudités served with choice of homemade dip or hummus $3.75 BENEDICTINE-STYLE SANDWICHES Selection of grilled vegetables (4 pieces) $5.25 ON ENGLISH MUFFIN: À la carte sandwiches $7.50 Smoked salmon, spinach and Emmenthal, À la carte salads $4.00 hollandaise sauce spread $6.25 Ham and Emmenthal, hollandaise sauce spread $6.25 4 À la carte Minimum 10 per selection

GLUTEN FREE

Baker's choice muffin $3.00 Pound cake (flavour of the month) $3.00 Miniature chocolate brownie (2 p.p.) $3.00 Half bagel with cream cheese $4.75 Half bagel with smoked salmon, cream cheese, capers and lemon $7.25 Reinvented breakfast quiche with polenta crust (minimum 10 people per selection) $6.50

BAKER’S CORNER

Classic brownie $3.00 Berry crisp $3.00 Apple crisp $3.00 Freshly baked cookies (2 p.p.) $3.00 Baker’s Delight $4.00 Fresh fruit salad $3.75 Assortment of French macarons (2 p.p.) $4.75 LE VIEUX PORT JLT fine chocolates (3 p.p.) $4.75 Double chocolate dipped fruit (3 p.p.) $5.25 Miniature sweets (3 p.p.) $7.00 Custom designed cakes: flavour selection and prices available upon request

514 937.0698 5 LE PLATEAU LE CHINATOWN a vegetarian option! Buffet: $23.50 per person Buffet: $18,75 per person Individual plate or ecological box: $24.50 per person Individual plate or ecological box: $19,75 per person Kale and pak choy steamed ravioli with ponzu and Farmer’s crudités served with homemade dip a soy caramel Vegetarian pizza of the day (2 p.p.) Salmon duo and enoki rice paper roll, homemade Gourmet sandwich (choose among our selection on p.18) mild kimchi Salad (choose among our selection on p.19) Teriyaki flank steak, marinated ginger and Mild and sharp cheddar (2 wedges) served with grapes coriander sauce (3 slices) Baker’s Delight General Tao chicken, roasted sesame and orange Baguette and butter sauce (3 pieces) Miniature banh mi with sesame pork, marinated vegetables and fresh coriander LA PETITE-BOURGOGNE Asian salad (nappa cabbage, ginger carrots, Buffet: $20,50 per person bean sprouts and coriander) Individual plate or ecological box: $21,50 per person Matcha tea and white chocolate royal Fortune cookie Farmer’s crudités served with homemade dip Lime and chili shrimp cake LA PETITE ITALIE Grilled chicken in a whole grain mustard Dishes Cold Buffet: $25.25 per person (2 strips) and honey sauce Individual plate or ecological box: $26.25 per person Gourmet sandwich (choose among our selection on p.18) Salad (choose among our selection on p.19) Tomato, bocconcini and fresh basil platter Oka wedge served with grapes Chicken strips alla parmigiana covered in sun-dried Baker’s Delight tomato pesto, Parmigiano-Reggiano gratin, Baguette and butter balsamic emulsion Frutti di mare al limone (grilled shrimp and LE VILLERAY calamari rings with fresh herbs and lemon), caper dip Buffet: $21.50 per person Pistou penne salad with tomato, green pea, Individual plate or ecological box: $22.50 per person radish and Parmigiano-Reggiano Fine Québécois cheeses (30 g) Cannoli with mascarpone Selection of grilled vegetables (4 pieces) Melon cocktail (honeydew and cantaloupe) Financier with arugula and whipped sun-dried Baguette and butter tomato Brie Choice of one main course Grilled chicken in a whole grain mustard and honey sauce (main) Grilled salmon fillet with lemon zest and fine herbs, sour cream with Bas-Saint-Laurent salted herbs Salad (choose among our selection on p.19) Fine Québécois cheeses (30 g) served with grapes Miniature sweets (2 p.p.) Baguette and butter

6 Served buffet-style L’Économique for a minimum of eight people Buffet: $15 per person Individually plated or boxed: $16 per person Individually plated or ecologically boxed: Choice of one starter minimum of four identical packages Gourmet sandwich (choose among our selection on p.18) per selection Salad (choose among our selection on p.19) PACKAGES Dessert Last minute meals ? The Chef’s choice will save you ! Ask one of our representatives for availability. L’Entre-Deux

Buffet: $17 per person Tailored Individually plated or boxed: $18 per person

Choice of two starters Gourmet sandwich (choose among our selection on p.18) Salad (choose among our selection on p.19) Dessert

LA BIOSPHÈRE

7 STARTERS DESSERTS

VEGETARIAN Freshly baked cookies (2 p.p.) Farmer’s crudités served with choice of Classic brownie homemade dip or hummus Berry crumble Selection of grilled vegetables (4 pieces) Apple crumble Financier with arugula and whipped Fresh fruit

sun-dried tomato Brie PACKAGES Falafel with roasted eggplant emulsion Pizza of the day (2 p.p.) CHANGE YOUR SANDWICH FOR A Wedge of Brie (30 g) served with baguette and grapes PORTION OF COLD MEAT OR FISH Mild and sharp cheddar (2 wedges) served (ADDITIONAL FEE). with grapes

Tailored Grilled salmon fillet with lemon zest and fine herbs, sour cream with Bas-Saint-Laurent FISH AND SEAFOOD salted herbs (main) $2.00 Lime and chili shrimp cake Ponzu salmon fillet with miso Ice cider trout gravlax served on biscuit dip (main) $2.00 Ponzu salmon fillet with miso dip (starter 60 g) Citrus trout fillet (main) $3.00 Grilled salmon fillet with lemon zest and fine herbs, Grilled chicken in a whole grain mustard and sour cream with Bas-Saint-Laurent salted herbs honey sauce (main) $2.00 (starter 60 g) Chicken strips alla parmigiana covered in sun-dried tomato pesto, Parmigiano-Reggiano gratin, balsamic MEATS emulsion $2.00 Grilled chicken in a whole grain mustard and honey Red curry chicken strips, coconut milk and sauce (2 strips) ginger sauce (main) $2.00 Red curry chicken strips, coconut milk and ginger Pork fillet in a fine herb crust, maple sauce (2 pieces) dijonnaise (main) $2.00 Grilled flank steak with chimichurri (3 pieces) Grilled flank steak with chimichurri (main) $3.00 Teriyaki flank steak, marinated ginger and coriander Teriyaki flank steak, marinated ginger and sauce (3 pieces) coriander sauce (main) $3.00 Pork fillet in a fine herb crust, maple dijonnaise Strips of honey and spice roasted duck (2 pieces) magret, fig and Armagnac dip (main) $3.50

SANDWICHES AND SALADS CHANGE YOUR DESSERT Our sandwich and salad selections are located at (NOMINAL FEE). the end of the menu. Baker’s Delight $2.00 Miniature sweets (3 p.p.) $3.50 Choose according to the corresponding week as indicated in our calendar or choose from the list “Available at all times”.

8 Presented in individual plates L’AHUNTSIC $20.00 or ecological boxes (Minimum order of four identical Mango and barbecue glazed chicken on salad of salads per selection) pecans, grape tomatoes, sautéed red onions and arugula, balsamic vinaigrette Served with wedge of Brie, baguette and choice of dessert: Baker’s Delight or Double chocolate LA BELLEVUE $19.00 dipped fruit (3 p.p.) or Miniature sweets (3 p.p.) Garden salad with juliennes of white ham and turkey, half hard-boiled egg, aged cheddar, chardonnay and

herb vinaigrette

Salads MAINCOURSE LE PETIT MAGHREB $18.00 Legume salad with zucchini, olives, zaatar roasted L’OUTREMONTAISE $21.00 tofu couscous on a bed of mesclun, tomato and marinated eggplant emulsion Niçoise inspired salad (arugula, string beans, olives, tomato, sweet pepper, capers and egg) with lemon and tarragon fillet of sole

LA RAPIDE DE LACHINE $20.00

Honey grilled salmon steak with pistachio dust and pink grapefruit gremolata on a salad of cucumbers, julienne of steamed carrots, baby spinach, avocado vinaigrette

LES JARDINS BOTANIQUES 9 514 937.0698 Minimum 10 people LE SAINT-HENRI $25.50 Our salad selection is located at the end of the menu. Salad (choose among our selection on p.19) Choice of main course (minimum 10 people per selection) Choose according to the corresponding Choice of side vegetable week as indicated in our calendar or Choice of starch choose from the list “Available at all times”. Baker’s Delight Bread basket

LE SAINT-LÉONARD $23.00 $30.00 All dishes are served with LE VILLE-MARIE Parmigiano-Reggiano and baguette au gratin Salad (choose among our selection on p.19) Salad (choose among our selection on p.19) Choice of main course (minimum 10 people per selection) Choice of side vegetable Choice of pasta Choice of starch Penne Fine Québécois cheeses (30 g) Farfalle Miniature sweets (2 p.p.) Cheese ravioli (+$1) Buffets Hot Fresh fruit platter (3 p.p.) Bread basket Choice of sauce Vegetable marinara Rosée with rapini and chorizo Cream, pesto and Parmigiano-Reggiano with grilled chicken or smoked salmon (+$2) Cream, oyster mushrooms and confit gray shallot (+$1.50) or Au gratin dishes Bolognaise lasagna Vegetarian lasagna

Baker’s Delight Baguette and butter

10 SELECTION OF MAIN COURSES BEEF, VEAL AND LAMB Flank steak, red wine reduction and chimichurri Two choices possible for group of 20 people and more. Braised veal with pearl onions, kale and cream Braised Irish lamb with beer and apricots Bò kho beef (Vietnamese-style stew) VEGETARIAN Zucchini and Gruyere quiche (individual portion) Sweet stuffed with vegetarian chili with faux-mage SIDE VEGETABLES Tempeh skewers in a hoisin, sesame and green (choose one among the following) Caramelized root vegetables onion sauce Sautéed vegetables (broccoli, edamame, sweet FISH pepper, carrot and mushroom) Asparagus duo with carrot julienne Maple and sesame Asian salmon French beans and sun-dried tomatoes sautéed Grilled salmon with a dill beurre blanc sauce on with garlic and basil a bed of leek fondant Citrus sea trout, orange and ginger sauce Fillet of sole Florentine au gratin STARCHES (choose one among the following) Classic rice pilaf with saffron Tilapia fillet in a chipotle flavoured corn flour Basmati rice with sautéed green onion crust, coco-coriander sauce Creamer potatoes with fine herbs Hot Buffets Hot Potato purée with chives POULTRY Sweet potato and Yukon Gold mousseline with Ras el hanout chicken involtini stuffed with garlic confit spinach, green olives, tomato and provolone Lemon and coriander couscous served with a beurre blanc, thyme and lemon sauce Chicken breast with whole grain mustard, chasseur sauce, fontina gratin Veracruz-style braised chicken General Tao chicken À LA CARTE PRICES

PORK Pasta or vegetarian main course $14.00 Fillet of Quebec pork in a spice crust, Château Meat or fish main course $15.00 Taillefer-Lafon ice cider reduction perfumed Side vegetable or starch: with rosemary $4.25/portion $4,25/portion Grilled pork fillet glazed with Louisiana-style sauce

11 BOULEVARD RENÉ LÉVESQUE Minimum 10 people LE C. A. (served cold) $14.25 (6 canapés) For a short or long meeting with your guest, a cocktail Greek tartelette filled with fennel and zucchini c (appetizer) is always appreciated ! onfit with thyme, chopped Kalamata Grape covered in honey and dried apricot goat Choose your own from our cheese, pecan crust Cone filled with citrus shrimp with Sichuan pepper* prearranged menus ! PACKAGES Steamed filled with Portuguese cod, bravas sauce Chicken in a shiitake crust and miniature corn on a stick, green curry dip Elderberry vinegar and steak spice marinated beef L’APÉRO (served cold) $11.00 cube, Tomme gratin, maple dip* (5 canapés)

Aloo and mango chutney

(dairy free curry potato ) Canapés Tarte Tatin with Hercule cheese gratin topped LE 5 À 7 $20.00 with white wine leek jam (9 canapés) Salmon gravlax stick, cucumber ribbon and mashed avocado Mushroom stuffed with sweet pepper, tomato, Duck liver mousse with port on gingerbread, onion, faux-mage and lime-coriander pesto pistachio dust Wafer cone stuffed with a Madras-style cauliflower Shaoxing flank steak satay, sweet and sour sauce mousseline Cucumber roll with sweet chili feta and sesame Lemon confit salmon stick, dill dip* Chicken slider, club sandwich-style* Seared duck tartare with 1608 cheese shaving, fig jam (spoon) Red miso marinated veal cube, brunoise of yuzu marinated zucchini (in spoon) Balsamic caramel glazed beef stick and pasta stuffed with cheese and pesto* Nut and salted caramel tartelette

12 COCKTAIL URBAIN 27.50$ Grilled zucchini roll, halloumi, lemon and Thai basil (12 canapés) chicken Polenta cube, béarnaise sauce and wild mushroom COLD CANAPÉS brunoise Bite-size tortilla with Asian vegetable julienne Scallop ceviche with mango, corn and tomatillo Quinoa patty with kale and lemony hummus relish (in spoon) Tartelette filled with piri piri chicken salad Surf ‘n turf stick (veal and shrimp), chorizo sauce

Slivers of marinated scallops on bed of Niçoise PACKAGES emulsion* (in spoon) Melon wrapped in bresaola with Tomme de Prosciutto, asparagus and Oka roll Grosse-Île and basil Classic beef tartar, Parmigiano-Reggiano chips (in spoon) HOT CANAPÉS Moroccan nem with spinach, lemon confit and green HOT CANAPÉS olives* Fried dumpling stuffed with five-spice nappa Brie korsmeskies on a pear ice cider compote

cabbage, teriyaki sauce* Canapés Scallop tournedos, foie gras dip* Sweet chili shrimp skewer, spicy pineapple Texan chicken stick, ranch dip dip Maple glazed pork in a nut crust, Saskatoon berry dip Roasted cumin chicken quesadilla, Rabbit slider, celeriac and cranberry remoulade salsa verde* Fried dumpling filled with flank steak, chimichurri dip Pork fillet in a honey and whole grain mustard Merguez pogo with spicy mayonnaise* bread crust* Nuoc mam and turmeric pork, lime-coco sauce Lamb kibbe with zaatar in a pine nut crust and stuffed with goat cheese, yogurt dip DESSERT CANAPÉS French macaron DESSERT CANAPÉ Baker’s surprize French macaron PARTY MIX (savoury treats to complement your cocktail): 3 choices 9.00$ LE DÎNATOIRE 51.00$ 6 choices 16.00$ (20 canapés)

Minimum 15 people Classic tomato and fresh herb bruschetta served Wait staff recommended with crackers 48 hour notice required Eggplant caviar served with pita chips Salsa served with three colour corn chips Guacamole served with three colour corn chips COLD CANAPÉS Homemade hummus served with pita chips Sweet soy sauce tofu and cucumber skewer, Artichoke dip served with pita chips mandarin dip Mixed nuts Tartelette filled with green pea mash, Mixed green and black olives radish slivers Miniature pretzels Financier with arugula and whipped sun-dried tomato Brie

(*) Served hot or cold (°) Served hot only 13 SELECTION A $2.25 each POULTRY Grilled zucchini roll, halloumi, lemon and Thai basil chicken VEGAN Duck liver mousse with port on gingerbread, pistachio Aloo pie and mango chutney dust (dairy free curry potato samosa) Texan chicken stick, ranch dip Greek tartelette filled with fennel and zucchini Lemongrass, honey and coriander chicken satay confit with thyme, chopped Kalamata Tartelette filled with piri piri chicken salad Bite-size tortilla with Asian vegetable julienne Mushroom stuffed with sweet pepper, tomato, PORK onion, faux-mage and lime-coriander pesto Pork fillet in a honey and whole grain mustard Quinoa patty with kale and lemony hummus bread crust* Nuoc mam and turmeric pork satay, lime-coco sauce VEGETARIAN Prosciutto, asparagus and Oka roll Tarte Tatin with Hercule cheese gratin topped with Capicollo cone stuffed with ricotta, spinach and arugula

white wine leek jam Canapés Cucumber roll with sweet chili feta and sesame VEAU ET BŒUF Grape covered in honey and dried apricot goat Fried dumpling filled with flank steak, chimichurri dip cheese, pecan crust Shaoxing flank steak satay, sweet and sour sauce Moroccan nem with spinach, lemon confit and Balsamic caramel glazed beef stick and pasta stuffed green olives* with cheese and pesto* Brie korsmeskies on a pear ice cider compote Garam masala marinated flank steak skewer, spicy Fried dumpling stuffed with five-spice nappa sultana raisin yogurt emulsion* cabbage, teriyaki sauce* Empanada stuffed with beef, cheese and cumin Financier with arugula and whipped sun-dried sautéed sweet pepper, pico de gallo emulsion tomato Brie Lamb kibbe with zaatar in a pine nut crust and stuffed with goat cheese, yogurt dip FISH AND SEAFOOD Cone filled with citrus shrimp with Sichuan pepper* Salmon gravlax stick, cucumber ribbon and mashed avocado Lemon confit salmon stick, dill dip* Massachusetts cod with lumpfish caviar, watercress and lemon dip*

(*) Served hot or cold (°) Served hot only

14 SELECTION B $2.75 each POULTRY Roasted cumin chicken quesadilla, salsa verde* Chicken slider, club sandwich-style* VEGAN Seared duck tartare with 1608 cheese shaving, Wafer cone stuffed with a Madras-style fig jam (in spoon) cauliflower mousseline Chicken in a shiitake crust and miniature corn on Sweet soy sauce tofu and cucumber skewer, a stick, green curry dip mandarin dip Italian-style crunchy cone filled with chicken, Bundle of Italian-style vegetables in rice paper sun-dried tomatoes, green olives and a pesto dip* Tartelette filled with green pea mash, radish slivers Tartelette with liver parfait and chanterelles sautéed in Madeira wine VEGETARIAN Polenta cube, béarnaise sauce and wild VEAL AND BEEF mushroom brunoise Classic beef tartar, Parmigiano-Reggiano chips Mac ‘n cheese arancini, marinara sauce* (in spoon) Miniature taco filled with portobello, grilled

Canapés Sweet and salty beef satay zucchini, jicama, Monterey Jack and salsa Elderberry vinegar and steak spice marinated beef Endive leaf filled with blue cheese and poached pear cube, Tomme gratin, maple dip* Grilled eggplant, arugula and mozzarella Melon wrapped in bresaola with Tomme de Crispy strudel filled with vegetables, Grosse-Île and basil Worcestershire-infused sauce* Merguez pogo with spicy mayonnaise* Miniature Belgian waffle with squash, pine nuts, Red miso marinated veal cube, brunoise of yuzu turmeric goat cheese mousse marinated zucchini (in spoon)

FISH AND SEAFOOD PORK Sweet chili shrimp skewer, spicy pineapple dip Chorizo and fried polenta stick, gazpacho dip Cone filled with smoked salmon tartare, peperonata Maple glazed pork in a nut crust, Saskatoon berry dip mousse Antipasto kebab: Genoa salami, olive, roasted Steamed dumpling filled with Portuguese cod, sweet pepper and bocconcini bravas sauce Fish and chips with tartar sauce (in verrine)* Slivers of marinated scallops on bed of Niçoise (in spoon) (*) Served hot or cold (°) Served hot only

15 SELECTION C $3.25 each VEAL AND BEEF Breaded sweetbread, blueberry meat glaze Rossini-style beef, truffle hollandaise spread VEGETARIAN Surf ‘n turf stick (veal and shrimp), chorizo emulsion* Arancini with artichoke and cream of Mamirolle Beef slider with caramelized onions, white wine cheese boletes and Brie° Grilled vegetable slider with Gruyere and Tamari and ginger veal slider, nappa cabbage salad sun-dried tomatoes with sriracha mayonnaise, sesame bread° Parmigiano-Reggiano cup filled with fine Miniature Montreal-style smoked meat sandwich ratatouille Mushroom macaron stuffed with lemon and fine PORK herb goat cheese Layered fresh pork and pancetta, sage sauce (in spoon)* FISH AND SEAFOOD Small porchetta sandwich, lemony olive tapenade Scallop ceviche with mango, corn and and arugula* tomatillo relish (in spoon)

Canapés Pork tenderloin in a morel crust, garlicky cream Scallop tournedos, foie gras dip* (in spoon) Shrimp on a bed of Saigon salad (in verrine) Mustard pulled pork slider with pickle and sharp Crab, pollock and apple slider cheddar, cornbread° Salmon tartar and wakame salad (in verrine) Red tuna carpaccio smoked with apple wood, bed of wilted spinach, balsamic reduction SELECTION D $4.25 each POULTRY Torchon-style foie gras, raisin and port jam on Black garlic and rosemary lamb chop crusted in a Lyonnaise cannelé Parmigiano-Reggiano Cone filled with shredded duck confit, dried Red tuna and avocado slider, cumin and beet bread apricot jam and gingerbread crumbs Tonnato veal tartar Rabbit slider, celeriac and cranberry remoulade Miniature lobster roll Duck foie gras nem and a beet syrup shooter Cooked lobster tartar with cucumber and lime Miniature grilled cheese with smoked duck, (in verrine) Brie and haskap compote° Spring roll with shredded Japanese plum braised pheasant and crunchy vegetables Miniature pastilla with quail, feta and almonds, creamy sautéed spinach sauce (*) Served hot or cold (°) Served hot only

16 THEMED FOOD STATIONS Minimum 15 people

STATION DE L’AFFINEUR $11 PER PERSON

Fine Québécois cheeses (65 g) with fresh fruit Assortment of nuts and dried fruit Assortment of organic breads, baguette and homemade crackers

STATION ANTIPASTI $14 PER PERSON

Pizza of the day (2 p.p.) White wine and basil marinated mushroom salad Selection of grilled vegetables Fine charcuteries (3 slices p.p.) Fine herb marinated olives Assortment of organic breads and homemade crostini (2 p.p.)

STATION ASIATIQUE $17 PER PERSON 48 hour notice required

Maki platter (3 p.p.) Vegetarian spring roll (1 p.p.) Satay (please select 2 among the 3 choices below): - Shaoxing beef, sweet and sour sauce LE VIEUX - Lemongrass PORT chicken, honey-sesame sauce - Nuoc mam and turmeric pork, lime-coco sauce

VARIETY OF THEMED FOOD STATIONS OFFERED HIRATA station (stuffed buns) TAKOYAKI station (stuffed balls) A LA PLANCHA station (grilling on metal plate) ARANCINI station (stuffed rice balls) SWEET GRILLED CHEESE station POKE station (Hawaiian salad bowls) SOUTH AMERICAN station

*These stations require hiring staff and renting material. 17 THE OLYMPIC STADIUM AVAILABLE AT ALL TIMES Assorted miniature pitas (chicken, ham, egg and tuna) Crispy chicken wrap, sweet pepper and ranch sauce Roasted salmon bagel with sun-dried tomatoes, artichoke and dill tapenade, baby spinach and lemoney cream cheese Roast beef baguette, sautéed mushrooms, marinated sweet pepper, arugula, béarnaise emulsion Muffaletta: capicollo, provolone, tomato, olive spread, romaine and balsamic mayonnaise, ciabatta bread Grilled vegetable focaccia, pesto mayonnaise and mozzarella*

All sandwiches can be served on a country-style bagel or a gluten free quinoa panini (add $0.35). *Can be made without mozzarella and mayonnaise for a vegan sandwich.

WEEK 1 Pumpernickel club: smoked turkey, bacon, tomato, lettuce, mayonnaise, pumpernickel bread Monaco: lemoney fillet of sole, tomato, Emmenthal, arugula, olive tapenade, baguette Italian submarine: pepperoni, rosemary ham, sautéed sweet pepper, mozzarella, arugula, marinara sauce Tijuana: shredded chipotle beef, grilled tomato, marinated red cabbage, cheddar, cornbread Banh mi with lemongrass tofu: lemongrass and sweet chili marinated tofu, carrot and zucchini julienne, baby spinach, sesame seeds and hoisin mayonnaise WEEK 2 Bao Bun: Korean grilled chicken cutlet, marinated cucumber, baby spinach, kimchi mayonnaise, round milk bread Salmon dog: flakes of roasted salmon, fennel coleslaw, cheddar, leaf lettuce, tartar sauce, baguette Kentucky Brown: open-face with smoked turkey, bacon, tomato, bourbon Morney sauce, American cheese gratin Wilensky: thin slices of kosher salami and roast beef, banana pepper, Swiss, Boston lettuce, onion bread Falafel: chick pea patty, marinated turnip, classic tabouleh, tahini and harissa mayonnaise, flatbread WEEK 3 Shawarma: Moroccan spice roasted chicken, cucumber yogurt salad, grilled red onion, leaf lettuce, fig bread Aloha: open-face with barbecue glazed tilapia, pineapple chutney, jalapeno havarti, baby spinach, brioche bread Tulum: shredded braised pork wrap, chimichurri, cumin red peppers, corn, lettuce chiffonnade, red bean spread Singapour: shredded rendang-style beef, spread made from reduced pan juices, coconut, coriander, perfecto ciabatta bread Philly-Cheese portobello: grilled portobello, sautéed mushrooms and onions, provolone, Boston lettuce, whole grain mustard, burger bun WEEK 4 Open-face chicken taco: taco spice chicken strips, guacamole, salsa, grated Monterey Jack, lettuce chiffonade, fajita bowl Sandwich menu Sandwich Cornbread with salmon rillettes: homemade salmon rillettes with dill, cucumber, radish rounds, arugula Ciab pork-pear-kale: thin slices of pork roast, pear slivers, sautéed kale with capers, cheddar, honey-Dijon, ciabatta bread Kefta: beef kefta, slices of grilled eggplant, tomato, spinach, harissa sour cream, flatbread Quinoa burger: quinoa patty, grilled zucchini, romaine, pesto goat cheese, beet bread

WEEK 5 Florentine fougasse: smoked turkey, creamed spinach, tomato, provolone Peruvian roll: pollock and tomato salad, tobiko, lime, cucumber, marinated coriandre and oignon, guacamole spread, leaf lettuce, long milk bread Tonkatsu: roasted pork tenderloin wrap, ginger sautéed nappa cabbage, soy beans, grilled nori, tamari mayonnaise Beef pretzel: roast beef, Granny Smith, grape, aged cheddar, romaine, blue cheese mayonnaise, pretzel bread Abbey: baked sweet potato, sun-dried tomatoes, Oka, arugula, white wine boletes spread, nut bread

18 AVAILABLE AT ALL TIMES Mesclun with farmer’s vegetables, creamy lemon and fine herb vinaigrette Classic Caesar salad Pistou penne salad with tomato, green pea, radish and Parmigiano-Reggiano Mediterranean salad (sweet pepper, cucumber, tomato, feta, olives and red onion) Quinoa salad with grilled vegetables and balsamic Asian vermicelli salad (nappa cabbage, ginger carrots, bean sprouts and coriander) Kale salad with edamame, sweet pepper, orange, wild rice, lentils, sesame and maple vinaigrette)

WEEK 1 Spinach salad with cucumber, miniature corn, mandarin, coconut shavings, white miso vinaigrette Grilled zucchini and fennel salad, arugula, halloumi, Italian herb trilogy (basil, tarragon, parsley), balsamic vinaigrette Tabouleh 2.0: bulgur, butternut squash, grapefruit, parsley, tagine vinaigrette

WEEK 2 Eggplant salad with tomato, green olives, chick peas, red wine vinaigrette Broccoli salad with bean sprouts and mushrooms, Thai basil sour cream vinaigrette Orzo salad with crunchy vegetables, mozzarella, sun-dried tomato pesto

WEEK 3 Arugula salad with Granny Smith apple, maple and summer savory vinaigrette

Hearts of palm salad with artichoke and tomato, basil vinaigrette Salad menu Salad JLT-style with green onion, bacon, pickles and dill, lime vinaigrette

WEEK 4 Mesclun with baby seasonal vegetables, apricot and mustard vinaigrette Pear remoulade with celery and grapes String bean and red cabbage salad, Wafu vinaigrette

WEEK 5 Radicchio salad with endives, arugula and Parmigiano-Reggiano shavings, red wine vinaigrette Mexican salad: iceberg, black beans and corn, salsa roja emulsion Quinoa salad with lemon and fine herb beets

19 CALENDAR 2017-2018

OCTOBER 2017 NOVEMBER 2017 DECEMBER 2017

02 October Week 5 06 November Week 5 04 December Week 4 09 October Week 1 13 November Week 1 11 December Week 5 16 October Week 2 20 November Week 2 18 December Week 1 23 October Week 3 27 November Week 3 25 December Week 2 30 October Week 4

JANUARY 2018 FEBRUARY 2018 MARCH 2018

01 January Week 3 05 February Week 3 05 March Week 2 08 January Week 4 12 February Week 4 12 March Week 3 15 January Week 5 19 February Week 5 19 March Week 4 22 January Week 1 26 February Week 1 26 March Week 5 29 January Week 2

APRIL 2018 MAY 2018 JUNE 2018

02 April Week 1 07 May Week 1 04 June Week 5 09 April Week 2 14 May Week 2 11 June Week 1 16 April Week 3 21 May Week 3 18 June Week 2 23 April Week 4 28 May Week 4 25 June Week 3 30 April Week 5

JULY 2018 AUGUST 2018 SEPTEMBER 2018

02 July Week 4 06 August Week 4 03 September Week 3 09 July Week 5 13 August Week 5 10 September Week 4 16 July Week 1 20 August Week 1 17 September Week 5 23 July Week 2 27 August Week 2 24 September Week 1 30 July Week 3

20 PLACE SETTINGS AND STAFF CHAFING DISHES Minimum of four hours per shift Cutlery pack $0.65 Travel or mileage costs may be applicable depending on the event location.* Compact ecological place setting $1.00 Expanded ecological place setting $1.50 Maître D $36/hour* Rental of dishware and Wait staff or bartender $30/hour* cutlery starting at $0,50/unit Chef $36/hour* Rental of chafing dishes $22.00 Cook $30/hour*

Rental of glassware, tablecloths and cocktail DELIVERY tables is also available. Ask your advisor for Our delivery service is available Monday through Sunday, prices. from 7 am to 5 pm.

Greater Montreal $25.00 BEVERAGES Montreal North • Montreal East $30.00 Outside of Montreal to be determined Eska spring water (individual) $2.00 Hot buffet starting at $40 Assorted fruit juices $2.00 Weekend or holiday $20 additional fee Soft drinks $2.00 Thermos of coffee, tea or herbal *Additional fees apply for deliveries made outside of our tea (10 portions) $20.00 regular business hours (Monday to Friday, from 8 am Iced tea, V8, Eska mineral water $2.30 to 5 pm). Eska spring water (1.5 liter) $4.50 Eska mineral water (750 ml) $5.50 Orange or cranberry juice (1 liter) $8.25 VENUE Bag of ice $5.25 SALLEInquire about DE our RÉCEPTIONreception hall (up to 300 guest capacity)

Additional services Additional located in the heart of Montreal (rental fee starting at $600). Informez-vous sur notre salle de réception (jusqu'à 300 personnes) située au centre-ville de Montréal (frais de location à partir de 600 $).

21 T. 514 937.0698 F. 514 937.3962 [email protected] julien-leblanc.com

Order now!