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Pich Bresaola, pineapple, arugula and Bleu Ermite
Skewers
Grilled orange-marinated shrimp, served on a brochette
Lacquered Peking duck with slivered vegetables, served in a crunchy spoon
Cherry tomato, basil and bocconcini brochette
Chicken and mangoe salsa in a miniature crispy sesame cone
Lobster medallion on eggbread
Duck magret and duck foie gras served on ginger bread
Foie Gras cocoa macaron
Atlantic scallop stuffed with pancetta, sunflower sprouts
Veal sweetbread mousseline served in a crunchy edible spoon
Fresh asparagus and prosciutto with sunflower sprouts
Basil marinated shrimp, served on a branch of fresh rosemary
Smoked breast of duck with melon, served on a brochette
Grilled scallop, strawberry chip and coconut sauce served in a small dish
Mini Bison burger with old Cheddar and caramelized onions
  • Bresaola, ananas, roquette et bleu Ermite
  • Brochette tomate & bocconcini
  • Brochette de crevette grillée orange
  • Cuillère de canard laqué
  • Brochette de tomate cerise et de bocconcini mariné au basilic
  • Cornet poulet & mangue
  • Médaillon de homard des Îles sur pain brioché
  • Pain épices, magret de canard et son foie gras
  • Petit macaron cacao et foie gras au torchon
  • Pétoncle et pancetta
  • Mousseline de ris de veau en cuillère croustillante
  • Asperge fraîche et prosciutto aux pousses de mange-tout
  • Crevette marinée au basilic sur tige de romarin frais
  • Brochette de magret de canard fumé et de melon au poivre
  • Pétoncle et chips de fraise, sauce noix de coco en cassolette
  • Mini Hamburger de bison, vieux Cheddar et oignons caramélisés

Cocktail

and Handcrafted Hors d'oeuvres



The menu is the key element in creating a welcoming atmosphere. That's why when we plan an event, our advisers and chefs start with developing the menu according to your tastes and desires.

Since the beginning of the 70’s Dansereau Caterers have been developing the idea of the dinner cocktail within Montreal society. The hors d'oeuvres, created with various flavours and presentations, can easily replace an entire meal. The food connoisseurs among you will be delighted.

Here is a brief overview of our classics:

Cold Hors d'oeuvres

Smoked salmon and butter brioche with mascarponeDuck foie gras and griottes (cherries) on spiced bread
Scallop ceviche in small spoons
Gaspacho shooters
Shrimps with basil on fresh rosemary stems
Miniature potatoes, sour cream and Abitibi caviar
Island lobster medaillon
Sushi and nori

Hot Hors d'oeuvres

Chicken satay, spiced peanut caramel
Crêpe de confit of duck à l'orange en aumônière
Bundles of wild mushrooms with fine herbs
Brioches de moules with white butter
Shrimp skewers à l'orange
Feuilletage niçois
Vol au vent de Saint-André and fresh pear

And Many More...

 All our baked goods (breads, baguettes, ficelles, nut breads, full-grain, raisin breads) are baked by "Première Moisson", a respected Montreal based business.


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