Catering · Events

SAUCE’s cuisine for your events

Corporate events, receptions and private celebrations. A tailored menu, created with the chef and served at the venue of your choice. You work directly with the chef.

Event agencies and venues: we work with your team and within the venue’s rules. Feasibility is confirmed with the chef for each event.

Request a proposal 514-594-8322

Braised beef short rib with potatoes and asparagus, as served at SAUCE — Braised short rib, as served at SAUCE.

A group meal at the restaurant? This section is for events held at other venues. To bring your group to SAUCE in Griffintown: Groups at SAUCE →

The chef

Who is Chef Dom?

Domenico Crivello, known to many as Chef Dom, is the chef-owner of SAUCE Buvette du Quartier in Griffintown. His modern Italian cooking, with French influences, is built on handmade pasta, carefully made sauces and seasonal ingredients.

More than 21 years of culinary experience, with an Italian and French background
Red Seal chef and ITHQ graduate
Experience in a Michelin-starred restaurant in France
Banquet experience gained with previous employers

“I cook modern Italian food, centred on handmade pasta and seasonal ingredients. I develop the menu with you, choose the ingredients and plan the service. The team for your event is confirmed in the proposal.”

Your events

Three ways to host with SAUCE’s cooking. Each menu is then composed with you.

A long table set with candles and white plates — Setting photo

Corporate events

Conferences, company dinners, galas, fundraisers and launches. Agencies and venues welcome.

Corporate events

A long table set with flower arrangements

Receptions and private celebrations

Anniversaries, engagements, weddings, family gatherings: SAUCE’s cooking for your guests.

Flutes of sparkling wine on a tray — Setting photo

Cocktails and banquets

Passed canapés, stations, or a reception followed by a plated dinner.

Three formats, one tailored menu

Cocktail reception
Passed canapés, easy to eat standing. Optional stations or small plates.
Ideal for: launches, after-work events, receptions.
Plated dinner
A multi-course menu served at the table. Vegetarian options can be planned.
Ideal for: company dinners, conferences, anniversaries.
Reception, then dinner
Canapés as guests arrive, followed by a plated dinner.
Ideal for: galas, fundraisers, larger celebrations.

We don’t offer tray delivery or boxed meals.

The catering menu

Four ways to build your event, combined as you need. Choices are agreed in advance with the chef, and feasibility is confirmed for each event. Pricing on quotation: food and service (team, equipment, transport) are set out separately in the proposal.

1. Canapés and cocktail bites

One- or two-bite passed canapés, easy to eat standing. Small plates are served from a station, with a fork. Includes: the bites you choose, prepared in our kitchen, then reheated or finished on site and presented on platters.

Vegetarian

Mini arancini (V): creamy rice with smoked caciocavallo, golden crust, a dot of lemon cream and fresh herbs
Endive, whipped ricotta (V): crisp endive leaf filled with whipped ricotta, fig jam and crunchy pasta crumble
Racine spoon (VG): roasted and raw beets, orange, apple
Burrata crostino (V): toasted bread, burrata from Puglia torn to order, basil pesto, confit tomato
Pomodoro bruschetta (VG): garlic-rubbed toast, diced tomatoes, basil, olive oil
Crisp polenta (VG): oven-crisped polenta square, mushroom and thyme ragout

Meat

Olive all’ascolana: large Cerignola olive stuffed with chicken, breaded and golden, a dot of tomato coulis
Veal polpettini: small veal meatball glazed in tomato sauce, grated parmigiano, on a pick
Bresaola roll: arugula, parmigiano, a drizzle of balsamic
Braised short rib spoon: red-wine braised short rib on potato purée, lemon gremolata
Prosciutto and melon: fresh melon wrapped in prosciutto di Parma, mint leaf, on a pick

Fish and seafood

Shrimp, bomba aioli: chilled poached shrimp, gently spiced bomba aioli, lemon zest
Confit salmon, lemon cream: olive-oil confit salmon on a baby potato, lemon cream, dill
Salt cod croquette: salt cod and potato, golden crust, lemon aioli and parsley

Small plates (station)

Fritto misto cone: fried calamari and zucchini, bomba aioli (depending on venue facilities)
Cavatelli, tomato and basil (V): parmigiano, in a small portion
Cavatelli, lamb ragù: tomatoes, braising jus, parmigiano
Braised short rib on polenta: creamy polenta, red wine sauce, gremolata

Welcome reception: 4 or 5 kinds, about 4 to 6 pieces per guest. Cocktail-dinner: 8 to 10 kinds, about 14 to 18 pieces per guest, plus 2 small plates or one station. Suggested quantities, adjusted with the chef.

2. Antipasti table

Hands sharing house focaccia with olive oil and olives — House focaccia, at SAUCE.

Includes: cured meats, cheeses, vegetables, olives, breads and spreads, set out on site. As guests arrive, or served instead of the starter alongside dinner. Several medium platters with small labels; a member of our team looks after the table and replaces platters with fresh ones kept cold. Nothing is left unattended.

Cured meats

Bresaola: air-dried beef from Valtellina (Lombardy)
Prosciutto di Parma: dry-cured ham from Emilia-Romagna, thinly sliced
Mortadella: from Bologna, thinly sliced or diced
Spicy salame: soppressata style, from southern Italy

Cheeses

Burrata from Puglia (V): olive oil, black pepper, basil
Parmigiano Reggiano (V): in chunks, with a drizzle of balsamic
Pecorino Toscano (V): sheep’s milk cheese from Tuscany, sliced
Smoked caciocavallo (V): stretched-curd cheese from southern Italy

Vegetables and olives

Grilled marinated vegetables (VG): zucchini, eggplant and peppers, garlic, oregano
Marinated artichokes and agrodolce cipollini (VG): sweet-and-sour onions, herbs
House giardiniera (VG): crisp pickled vegetables
Cerignola and Castelvetrano olives (VG): citrus, fennel, mild chilli

Breads

House focaccia (V): olive oil, rosemary, flaky salt
Crostini and grissini (VG): olive-oil toasts, breadsticks

Spreads

Whipped ricotta, fig jam (V): to spread
White bean purée (VG): rosemary, olive oil
Pesto, olive oil and balsamic (V): for the focaccia

3. Full dinner

Plated: a starter, optional pasta, one or more mains and a dessert. Example: Roots · cavatelli, tomato and basil (optional) · choice, counted in advance: braised beef, roasted halibut or eggplant parmigiana · tiramisu.

Starters

Roots (VG): roasted and raw beets, orange, apple, citrus dressing
Burrata from Puglia (V): canary melon, fava beans, mint, pesto (off-season: confit tomatoes)
Bresaola carpaccio: arugula, parmigiano, balsamic
Fennel, mesclun and apple salad (VG): citrus dressing
Tuna crudo: cooked and raw radish, pickled onion, caper aioli
Arancini (V): smoked caciocavallo, lemon cream, fresh herbs (two per plate)

Pasta (optional)

Cavatelli, tomato and basil sauce (V): parmigiano
Rigatoni alla vodka (V): rosé sauce, parmigiano
Cavatelli, lamb ragù: tomatoes, braising jus, parmigiano
Mezzi rigatoni with mushrooms (V): mushrooms, cherry tomatoes, parmigiano, truffle oil

Mains

Braised beef: red-wine braised short rib, gremolata, potato purée, roasted carrots and parsnips
Braised lamb shank: tomato, white wine and rosemary, creamy polenta, green beans
Québec veal chop: pan-seared, pepper sauce, Montréal steak spice, roasted potatoes, asparagus or green beans
Roasted halibut: white wine sauce, glazed pearl onions, parsley, celery root purée
Roasted salmon: lemon beurre blanc, Puy lentils, spinach
Roasted European sea bream: fillet in white wine, glazed pearl onions, parsley, lemon
Grilled chicken: jus, roasted vegetables of the moment

Vegetarian and vegan mains

Eggplant parmigiana (V): eggplant, tomato sauce, mozzarella, basil, individual portion
Mushroom farrotto (VG): farro cooked risotto-style, roasted mushrooms, olive oil, parsley
Mushroom risotto (V): parmigiano
Roasted squash and chickpeas (VG): roasted squash, tomato-braised chickpeas, hazelnut gremolata

Desserts

Tiramisu (V): individual portion, cocoa
Ricotta cannoli (V): orange zest, pistachio, chocolate
Vanilla panna cotta (V): berry coulis, biscotti
Torta caprese (V): chocolate and almond cake, whipped cream
Citrus with basil (VG): citrus segments, basil syrup, lemon sorbet

Choices are agreed in advance. For more than one main choice, counts for each are confirmed before the event.

4. End-of-evening table (optional)

Different from the opening table: aged cheeses, fruit, small hot bites and Italian sweets to close the evening. Includes: 3 or 4 cheeses, accompaniments, 2 hot bites and 2 or 3 sweets.

Cheeses

Gorgonzola dolce (V): creamy blue from Lombardy, honey
Taleggio (V): washed-rind cheese from Lombardy
Aged Québec firm cheese (V): chosen by season
Québec goat cheese (V): fresh or ash-ripened

Accompaniments

Walnut bread and crackers (VG): raisin-rosemary crackers
Fruit and accompaniments (V): grapes, pears, dried figs, walnuts, honey, mostarda

Hot bites

Short rib mini panini: pulled short rib, giardiniera, on house bread
Pomodoro pizzette (V): focaccia dough, tomato, oregano, mozzarella
Polpettini in sauce: tomato sauce, parmigiano

Sweets

Mini cannoli (V): crisp shell filled to order with sweet ricotta, pistachio
Almond biscotti (V): crunchy, for dipping in coffee or sweet wine
Baci di dama (V): small Piedmont-style hazelnut biscuits joined with dark chocolate
Soft orange amaretti (V): tender almond cookies, orange zest, icing sugar
Tiramisu cups (V): mascarpone, coffee, cocoa, in a bite-size cup

Allergies and dietary needs

Let’s discuss them in advance. Vegetarian, vegan or gluten-free (by recipe) options can be planned for each part of the menu; for example, the mushroom farrotto or roasted squash replaces a main, and the citrus with basil replaces a dessert. Each adaptation is confirmed individually. Our kitchen handles common allergens, so the absence of traces cannot be guaranteed. V: vegetarian (some Italian cheeses are made with animal rennet) · VG: vegan.

Detailed catering menu (PDF, 6 pages)

Receptions and private celebrations

An anniversary, an engagement, a wedding, a family gathering or another celebration, at the venue of your choice: SAUCE’s cooking for your guests, with a menu created with the chef. We first check the venue’s facilities and rules, then suggest the format that suits it.

Your guests’ choices

You choose the main courses offered in advance: meat, fish, and a complete vegetarian or vegan main. If your guests choose their dish, their choices and quantities are confirmed before the event, along with dietary needs, each confirmed individually.

With your venue and planner

I fit the service to the evening’s schedule (welcome, speeches, dinner). The proposal states who supplies tableware, rentals, bar and floor staff.

Request a proposal

Cocktails and banquets

A launch, an after-work event, a welcome before dinner or a seated banquet: passed canapés that are easy to eat standing, stations or small plates, or a multi-course plated dinner. The possibilities are in the menu section above.

Formats: passed canapés on their own · reception, then dinner · plated dinner.

Request a proposal

How it works

We talk about your event
You send us the details listed under Request a proposal, then we go over them together.
We tailor the menu and logistics
I review the venue’s facilities and rules, with a site visit when needed, then propose a menu that works there.
You confirm the proposal
Menu, quantities, team, who does what and price, all in writing. Your date is confirmed in writing.

Working with venues and agencies

Agencies, event venues and organizers: I work within the venue’s rules and coordinate with your team, the bar and the rental provider. Feasibility is confirmed with me for each event. Details are on the Corporate events page →

Pricing on quotation, based on the menu, guest count, venue and team required.

Printable portfolio

Tailored catering, led by the chef of SAUCE

Download the portfolio (PDF, 2 pages)Detailed catering menu (PDF, 6 pages)

Request a proposal

Let’s talk about your event

Write or call us with the details below. The chef prepares a written proposal for you. A request is not a booking.

your name and, if applicable, your organization
email and phone
the occasion (corporate event, reception or private celebration, cocktail or banquet)
date and preferred timing
venue (address, room, kitchen facilities)
estimated guest count
preferred format
approximate budget
known dietary needs
comments

Email info@buvettesauce.com Call 514-594-8322