tendance traiteur
Choose among our table d'hôte

Cheer up your guest with our table d'hôte.

You can also add a little extra from our "À la carte" section and spiced up your evening.

Ask us to take care of your wine and alcool selection.
Add to your pleasure with these lttle extras to our tables.

You chose a table but would like to add the appetizer of another as an extra ?

No problem !
We will satisfy all your needs.
First starter
Goat cheese consommé
Beef broth mixed with paillot goat cheese…a sin !
Second starter
Summer salad
mixed green salad, orchard fruits, raspberry dressing.
Main course
A filet mignon
High quality filet mignon, with lightly fried small potatoes and buttered snow peas.
Dessert
Cheese cake trio
with strawberry coulis and chocolate sauce.
Cool Crepes
fine warm crepe with glazed berries , slightly sprinkled with a fruit coulis.
15 pers. and more (50$/pers.)
For a small extra, add a savoury touch.

  • Market salad
    Combined salad, vegetable and nuts.
  • Jardinière with fruit sauce and its fruits.
  • Snails in an al fresco sauce.
  • Beef Tartar with sauce.
  • Salmon Tartar with fruit sauce.
  • Salmon square with lemon cream sauce.
  • Wild quail
    as starter.
First starter
Brocoli Velouté
Second starter
Market Salad
mixed green salad, creamy dressing, embellished with walnuts.
Main course
"Monsieur Séguin" White Poultry
Chicken breast dressed with mild snow goat cheese and fresh vegetables.
Dessert
Cheese cake trio
with strawberry coulis and chocolate sauce.
Cool Crepes
fine warm crepe with glazed berries , slightly sprinkled with a fruit coulis.
15 pers. and more (50$/pers.)
"À la carte" meals.
  • Tender Pork in a garlic marinade, with lightly fried small potatoes and buttered snow peas.
  • Old-fashioned Beef Bourguignon, boisé cream et cooked veggies.
  • Chicken tenderly dressed with a mild snow goat cheese.
  • French pork'n beef Sausages and cream with four-cheese potatoes and veggies.
  • Squared Salmon, Holland sauce, old-style potatoes and whole carrots.
First starter
Velouté from Provence
Fresh tomatoes and basil with cream.
Second starter
Goat Crouton
Goat cheese on French baguette, mixed green salad and raspberry dressing.
Main course
Old-fashioned Bourguignon
Beef stewed in red wine and woody spices, with fresh vegetables.
Dessert
Cheese cake trio
with strawberry coulis and chocolate sauce.
Cool Crepes
fine warm crepe with glazed berries , slightly sprinkled with a fruit coulis.
15 pers. and more (50$/pers.)
Quality only.

We cook only with first grade ingredients.

This is why you can trust Dans Votre Assiette to successfully make your guest happy.
First starter
Three Fish Cauldron
Cream and fresh-from-the-boat fish
Second starter
Creamy Snails
Snails in a creamy sauce topped with freshly grated Parmesan cheese.
Main course
Choice of Sausages
Delicious old-fashioned sausages, served with four-cheese potatoes and garden veggies.
Dessert
Cheese cake trio
with strawberry coulis and chocolate sauce.
Cool Crepes
fine warm crepe with glazed berries , slightly sprinkled with a fruit coulis.
15 pers. and more (60$/pers.)
Ideal for your office 5 to 7.
  • Squid Carpaccio (with thread of olive oil)
  • Stewed ox cheek
  • Pan fried Scallop (on honey sausage)
  • Duck Confit (on pickled vegggies)
  • Beef tartar
  • Salmon Tartar
  • Scrambled Eggs and Cod
  • Snails (in an al Fresco sauce)
  • Salmon square (with lemon cream sauce)
  • Onion Confit
First starter
Potato Cream
Rich and savoury... a classic !
Second starter
Cochonnades
Variety of pork and beef sausages served on warm potatoes and coated with a garlic frost.
Main course
Stewed Ox Cheek
A piece of beef lenghtly stewed with fresh garden vegetables. To Discover.
Dessert
Cheese cake trio
with strawberry coulis and chocolate sauce.
Cool Crepes
fine warm crepe with glazed berries , slightly sprinkled with a fruit coulis.
15 pers. and more (60$/pers.)
 cuisse de canard au miel
First starter
Aspergus velouté
Smooth and rich, served with poached egg.
Second starter
Quail's nest Salad
Salad, boiled quail eggs, creamy dressing.
Main course
Duck Confit
Tender and tasty duck leg, served with gratin Dauphinois and market veggies.
Dessert
Chocolate cake with season fruits.
15 pers. and more (60$/pers.)
By phone :
514-668-4966
Monday to saturday
8 am to 6 pm
Less than 15 persons?

Please note there will be an extra charge if you are less than 15 persons in your group.
First starter
Gazpacho
Cold tomato, cucumber and pepper soup with spices.
Second starter
Warm Goat on toast
Goat cheese on grilled country bread with green salad spread wtih walnut and wine vinegar dressing.
Main course
Cassoulet
Duck, pork, Toulouse sausages and white beans lenghtly simmered. A classic from Southern France made in the respect of traditional ways.
Dessert
Chef's surprise
15 pers. and more (60$/pers.)