STARTERS
Cold Entrées
Baby red and yellow beet salad with grilled halloumi on fresh homemade bread with a
green pea hummus and za’atar
Burrata with fresh figs, pomegranate, chili honey, a pistachio lemon zest focaccia topped with mint and dill salsa
Shredded cumin coriander beef, pita chips salsa cruda, fried chickpea
cucumber salad , yogurt tahini sauce
Gravlax salmon, meyer lemon cream cheese, caper berries, fried bagel bits (with poppy seeds) and pickled shallots
Halibut crudo with confit lemon , Jalapeño, radish and fresh mint
Tuna tartare with fried wontons and an edamame and pineapple salad
Pickled butternut squash carpaccio with Quebec goat cheese, toasted almond slices, blueberries & micro arugula
Beef carpaccio with avocado mousse, fried onion rings and mustard sauce
Hot Entrées
Braised beef cheekwith maple cinnamon celeriac purée
“Fritto misto” of shrimp, octopus and scallops with a kimchi dip
Crab cake with chipotle sauce, fried pickles and housemade slaw
Seared scallops with a za’atar crust, fresh fennel and Medjool dates
Individual eggplant parmigiana with buffalo mozzarella and fresh basil pesto
Confit duck with a pine nut & blueberry sauce, served with wild forraged mushrooms and braised balsamic red onions
Salad
Classic Panzanella with market heirloom tomatoes, fresh basil, torn mozzarella di bufala. Olive oil and lemon dressing
Romaine hearts with fingerling potatoes, radicchio, sliced radish, mi cuit quail egg & toasted sesame seeds. Mustard seed dressing
Baby arugula topped with walnuts, parmigiano shavings. Lemon dressing
Fennel with pepado cheese, white grapes, roasted beets, baked honey pinenuts and mint leaves . Honey dressing
Kale, sliced orange, feta, cucumber slices, pomegranate and toasted spicy chickpea. Saffron yogurt dressing
Roasted root ribboned vegetable salad, mixed greens, maple-candied walnuts, fresh pomegranate seeds. Honey aged balsamic dressing
Fattoush Salad with romaine lettuce, roma tomatoes, cherry tomatoes, cucumber, mint, parlsey, radishes, red peppers topped with homemade Pita chips. Lime oil and sumac dressing
SECOND COURSE
Pasta
Orecchiette with a fresh tomato basil with homemade
salted ricotta
Cavatelli with a wild mushroom ragout and truffle oil
Fusilli with a walnut and fresh mint and basil pesto,
fried eggplants, orange rinds and spicy sausage
Casarecce with napoletano ragù (pancetta, veal,
prosciutto, pork and beef)
Gnocchi with a butternut squash and sage sauce
Lasagna Cacio e Pepe
Premium Pasta
Ricotta and beef ravioli in brown butter orange sauce
topped with roasted walnuts and fresh thyme
Beet & potato medallione with lemon and
poppyseed beurre blanc
Homemade ricotta lemon medaglioniwith a tarragon &
shallot vodka cream sauce
Cavatelli with lemon infused ricotta, fresh black pepper
and zucchini flowers *seasonal
Paccheri with lobster bisque, scallops & squid ragù
Gnocchi with a braised osso buco ragout
Paccheri with a porcini, basil and mascarpone sauce topped with toasted breadcrumbs
MAIN COURSE
Meat
12-Hour braised beef short rib served with Canadian maple and cognac reduction
Beef Filet with spicy salsa verde
Veal Saltimbocca black cherry porto sauce stuffed with prosciutto sage and provolone
Veal Osso Buco topped with green olive jalapeño mint tapenade
Bavette with roasted cipollinis served with red wine sauce
Vealshort rib espresso honey glaze
1855 black angus filet mignon with chimichurri
Fish
Seared salmon with romesco sauce
Mediterranean seabass with tomato chutney
Branzinowith cashew, almond & fresh herb salsa
Miso-glazed black cod with miso sauce
Seared tuna served with a tarragon, roasted red pepper and almond pesto
Chilean seabass with pumpkin seed, kale and pecorino pesto
Baked halibut with a semolina and sage beurre blanche
Vegetarian | Vegan
Eggplant tower layered with ricotta and spinach served with fresh tomato and basil
Wild mushroom risotto with truffle oil
BBQ Tofu with Israeli couscous, grilled green onions & roasted cherry tomato salsa (V)
Tahini and sumac marinated cauliflower steak with tabouli salsa served with saffron potatoes and a green pea and cherry tomato stew (V)
Jerusalem artichoke & cauliflower stew with rosemary herb mash (V)
Lasagna with walnut ragu fresh basil and vegan mozzarella (V)
Poultry
Pan seared herb crusted chicken breast with lemon creme fraiche
Chicken supreme cordon bleu capocollo friulano cheese and dijon cream sauce
SIDES
Vegetable
Charred green onions fresh red chilli pepper
Baked broccoli with toasted sesame seeds
Mushrooms with harissa and garlic
Rapini withlemon zest and crispy onions
Japanese eggplant sesame seed honey tahini
Maple rainbow carrots topped with sunflower seeds
Saffron cauliflower with capers and parsley
Starch
Miso roasted sweet potatoes
Roasted mash potatoes with fresh herbs
Roasted fingerling potatoes with turmeric and green onions
Baked yellow beets with roasted red onions
Baked fennel with toasted breadcrumb
Roasted Parsnip with fresh rosemary
Squash and black beans with jalapenos
DESSERT
Tiramisu di Casa with coffee caramel
Red velvet “Joe Louis” with mascarpone and marshmello
Lemon cream shortcake with coulis
Nutella Mascarpone Mousse with cookie crumble and resh Berries
Chocolate Lava Cake with Vanilla Crème Anglaise
Cannoli Trio
Wedding Cake
Client's may provide their own wedding cake for the dessert course
- $2 cutting fee applies
Canapés
Beef
Mini beef Wellington with a red wine reduction
Mini milk fed veal meatballs served with sweet tomato and basil compote
Rack of lamb with a Chermoula spice rub
Mini beef burger Mac sauce, pickle, iceberg lettuce & cheddar
Roast beef slider with cheesy cheddar sauce
Beef filet bite with ginger sauce and fresh chives
Seafood
Grilled calamari with salsa verde
Mini clam chowder with oyster crackers
Fried Shrimp with homemadetartare-lemon sauce
Lobster banh-mi roll topped with pickled carrots and coriander
Scallop ceviche with orange zest, Lebanese cucumber and sumac
Grilled octopus with piri piri sauce
Tandoori shrimp withfresh coriander lime dip
Cajun style grilled shrimp with cajun aioli
Fish
Tuna Tartar with spicy sauce & fried sticky rice
Salmon tartar with cucumber, avocado, tobiko &
tempura crunch
Seared salmon with roe, ponzu& avocado
Seared cod marinated in honey & soy served with
miso garlic sauce
Tuna crudo with sweet chilli soy glaze topped with
whipped avocado and wasabi
Pork
Mini muffuletta with assorted Italian cold cuts and giardiniera on a homemade focaccia
Pork belly bite with honey garlic sauce & sesame seeds
Bbq baby back ribs with red onion chutney
Arancini with Pistachio cream, speck, mozzarella & fresh basil
Spicy Italian sausage in sugo
Poultry
Fried chicken slider with a house pickle aioli and iceberg lettuce on brioche bun
Fried chicken n waffles with maple bourbon sauce
Crispy chicken bite with a mustard seed & pickle dip
Duck confit with a dried fruit jam, honey and goat cheese on puff pastry
Smoked paprika braised pulled chicken on blini topped
with house lime mint tzatziki sauce
Vegetarian
Eggplant & feta in puff pastry with cucumber mint yogurt
Sicilian style arancini served with fresh tomato and basil
Cavatelli with wild mushroom ragout and truffle oil
Squash and gorgonzola mac n cheese
Gnocchi wth butternut squash and sage
Vegan
Crispy tofu with a sweet chilli glaze, pineapple and green onion
Vegan Tempura Cauliflower wings in BBQ sauce
Japanese vegetarian dumplings served with ginger brown
sauce & chopped fresh green onion
Homemade orecchiette with fresh tomato sauce and basil
Cocktail Stations
Antipasti
Decorated with beautiful props and fresh greenery
Assorted imported and local, hard and soft cheeses
Assorted charcuteries & salumis
Assorted homemade focaccias
Dry and fresh fruit (seasonal availability)
Assorted grilled and marinated market vegetables
Olives and mini pickles
Assortment of breads and crackers
Mortadella, giardiniera and provolone on homemade
flat bread
Raw Bar
Fresh Oysters with Shucker (seasonal variety)
Giant Cocktail Shrimp with homemade cocktail sauce
Tartar a la minute (Tuna and Salmon)
Giant Scallops
Ceviche a la minute
Razor Clams
Crab Legs
Sea Urchin
Grilled Octopus
Nonna's Garden
Grilled and Marinated market vegetables
Caccio e peppe cauliflower, artichokes and broccoli
Toasted crostini with lemon ricotta and roasted red peppers
Large chopped fresh tomatoes with torn mozzarella di bufala
and fresh basil leaves
Focaccia with rosemary and fresh oregano
Nonna’s vegetable strudel
Frittata with green peas, Pancetta & baby spinach
Fresh figs with Parmigano chunks
Roasted mushrooms with toasted fennel seeds and
fresh oregano
Sciachitata (Sicilian meat pie)
Live Pasta
Cavatelli with a braised beef ragout
Cavatelli mushroom ragout, fresh basil and truffle oil
Casarecce with napoletano ragù (pancetta, prosciutto,
veal, pork and beef)
Orecchiette tomato basil with homemade salted ricotta
Gnocchi with a butternut squash and sage sauce
Fusilli with sundried tomato and mozzarella di bufala
Carving *MP
Braised lamb shank with fresh herb and dijon sauce
Rack of lamb with Chermoula spice rub
Roasted beef with mustard seed sauce
Tomahawk steak with red wine sauce
Roasted BBQ chicken breast with bbq sauce
Branzino with cashew a almond and fresh herb salsa
King Salmon romesco sauce
Miso glazed black cod with miso sauce
Montreal
Montreal smoked meat on rye bread with all trimmings
Traditional poutine with quebec cheese curds and gravy
Savoury Grilled Cheese Sandwiches
Build-Your-Own-Poke
Condiments: Sticky rice, Edamame, Avocado,
Mango, Coriander, Leafy greens, Green onion,
Carrot, Red cabbage, Sesame seeds, Radish
Cucumber, Spicy mayo, Ponzu
Proteins: Marinated Tuna, Marinated Salmon, Tofu
Build-Your-Own-Salad
3 Greens (Mixed greens, Spinach, Arugula
2 Dressings (Balsamic, Lemon, Creamy)
2 Proteins (Turkey, Ham, Shrimp, Chicken, Tofu)
10
10 Condiments (Broccoli, Cauliflower, Mango,
Cherry tomato, Bell Pepper, Cucumber, Carrot, Cabbage, Radish, Edamame)
Pancho's Tacos
Baja- Cod, spicy aioli, Bahn-mi style slaw
Al Pastor-Shrimp, pineapple salsa, cilantro
Carne Asada- Mojo de ajo, bavette, brisket, salsa verde, jalapeno aioli
Vegetarian- Sweet potato, wild mushrooms, caramelized onions, salsa verde
Tuscan Crostini
Pane Toscano with whipped lemon ricotta heirloom tomatos, sherry vinegar fig jam topped with fresh basil (V)
Pane Toscano with sliced avocado sliced radish smoked salmon mousse pickled red onion dill cream fresh (V)
Pane Toscano with eggplant caviar spread, roasted wild mushroom and grated Parmigano (V)
Pane Toscano with cinnamon apricot compote
bresaola, fiori di latte fresh oregano
Bao Bun
Fried chicken with red cabbage slaw, sweet and spicy aioli, cilantro, radish
Braised beef with mashed avocado, cilantro, roasted green onions, toasted sesame seeds, fried shallot chips
Crispy Tofu with boston lettuce, maple-wasabi aioli, marinated mango, bok choy and chili sauce (V)
Sushi Bar
Menu options on request
+$3.00 for signature pieces
Late Night Stations
Sweet
Fresh cut Fruits (seasonal variety)
Assorted Miniature Pastries
Assorted sweet grilled cheese
Homemade Mini Cannolis
S’more’s Bar
Mini warm powdered Doughnuts
Cereal Bar
Deep Fried Oreos
Homemade Iced Cream Sandwiches
Salty
Montreal smoked meat sandwich with trimmings
Assorted Savoury Grilled Cheese
Cacio e Pepe in a Parmigiano wheel
Mini Mac Burgers
Brera Porchetta
Homemade Focaccias
Steamies with all accompaniments
Shish Taouk Sandwiches with trimmings
Szechwan Station
Traditional poutine
Traiteur Brera © 2022 All rights reserved.