Cocktail Hour Hors D’oeuvres
Shrimp and Scallop “Lollypop”
Orange anise syrup
Grilled Grain Mustard Beef Tenderloin Skewers
red currant glaze
Smoked Salmon, Boiled quail Egg and Lemon Cream
on crostini
Classic B.B.Q. Chicken Satay
spicy peanut sauce
Saffron Poached Gulf Shrimp Shooter
creamy veloute
Grilled Grain Mustard Beef Tenderloin Skewers
red currant glaze
Maple Roasted Duck Breast and Mushroom Salad
mascarpone polenta
Steamed Trout, Cilantro and Cream Cheese Won-Ton
hot and sour sauce
Salmon Tartare with Caper and Herbs
on endive “spoons”
Braised Lamb Shank and Blue Cheese Tartlets
lemon fennel salad
Beef Tartare and Boiled Quail Egg
on wonton cracker
Chicken Liver and Port Paté
fruit jelly and herb crackers
B.B.Q Quail on Bamboo Skewer
red wine glaze
Asparagus and Brie Tart
balsamic onion jam
Whipped Mascarpone and Toasted Pistachio
brandy cherry on crostini
Mulled Rum Cider Shooter
cinnamon chantilly
Goats Cheese Deviled Eggs
maple crispy kale
Smoked Salmon Pinwheel
herb cream cheese, cucumber, cracker
Marinated Caprese Salad Skewer
bococcini, tomato and basil
Moroccan Chicken Kebab
yogurt drizzle
Appetizers
Tender Shoots and Leaves
Prosciutto, purple plums, and sheep’s milk cheese
Plum and white balsamic vinaigrette
Leek and Potato Potage
Crispy bacon, toasted walnuts, blue Benedictine
Creamy Garlic and Parsley Escargot
Forest mushroom, puff pastry, garlic chips
Sweet Potato and Sage Soup
Chive batons and maple chili cream
Wild Mushroom and Cream Bisque
cilantro crema
Spice Rubbed Carpaccio of Beef
celeryroot remoulade, lemon oil, garlic crostini
Beet Cured Atlantic Salmon
Poached duck egg, fried capers, baby greens and citrus vinaigrette
Green Leaf Salad
Heirloom beets, almonds and wheatberries
“White Meadows” maple vinaigrette
Butternut Squash and Pear Veloute
Cinnamon Chantilly
Spicy Barbeque “Cro Farms” Quail Salad
Roasted cipollini, apple vinaigrette
Dill Scented Shrimp Salad
Green goddess, crispy baquette, dukkha
Mixed Green Salad
Goat cheese mousse, roasted roots, shaved fennel, pistachio, apple allspice vinaigrette
Red Curry Carrot Soup
Coconut milk, herb chantilly
Signature Entrées
Served with Chef’s freshest in-season accompaniments.
Penne Pasta with Chorizo, Rapini and Parmesan Cream
Buckwheat Honey Glazed Cornish Game Hen
Rum Honey Smoked Cornish Hen
Horseradish and Herb Crusted Atlantic Salmon
Lake Huron Trout and Sea Scallop Duo
Prosciutto Wrapped Arctic Char
Atlantic Salmon with Whiskey Orange Marinade
Dry Rubbed 8oz “AAA” Striploin of Beef
Grain Mustard Rubbed Ontario Tenderloin of Pork
10oz Grilled Bone-In Pork Chop
Grilled Dry Rub Ontario Tenderloin of Pork
Butternut and Goats Cheese Stuffed Breast of Chicken
Crisp Skin Breast of Chicken
Maple Glazed Breast of Chicken
Pork Belly and Lamb Sausage Duo
Coconut Cilantro Salmon
Elevate your guests experience with our Premium Entrée Options:
Confit of Quebec Duck Leg
Bacon and chorizo cassoulet, red wine jus
Braised Lamb Shank
Forest mushrooms, rosemary braising juices
6oz Sterling Silver Tenderloin of Beef
Brie and herb crust, potato rosti
Roasted shallot and red wine jus
Beef Tenderloin and Firecracker Shrimp
Pomme puree, Cabernet and balsamic gastrique
Red Wine Braised Short Rib of Beef
Reduced pan juices
Desserts
Caramelized Lemon Tart
hazelnut butter crust, maple walnut ice cream
Chocolate Hazelnut Cheesecake
cinnamon chantilly, spiced vanilla anglaise
Espresso and Dark Chocolate Crème Brûleé
burnt sugar crust, pecan ice cream
Cranberry Poached Pear
fruit and ricotta stuffing, sugar puffed pastry
Gelato
featuring Niagara’s Italian Ice Cream
Lindt Chocolate and Caramel Ganache Tart
dolce de leche
Buckwheat Honey and Rosemary Crème Bruleé
Maple sugar crust, house made biscotti
Warm Calebaut Chocolate Bread Pudding
white chocolate whipped cream, dolce de leche, frosted cranberry
Apple Pie Mille Feuille
sugar phyllo, citrus mascarpone, caramel, shortbread
Baileys Milk Chocolate Mousse Bar
vanilla cream, cranberry gel
After Glow
Customizable assortment of the following:
Candy and Sweets Bar
Vegetarian and Meat Pizza
Hand Made Mini Pastries
Pretzels and Spiced Nuts
Domestic Cheese Board and Crackers
Deli Finger Sandwiches
Tropical Fruit Display
Stations
Minimum 25 guests, based on market prices.
Enjoy a cocktail reception style station for your event
Risotto
Cooked to order in the dining room during your reception
Please select (1):
Butternut Squash and Chives
Goats Cheese and Forest Mushroom
Smoked Chicken and Potato Hay
Saffron and Oven Roasted Tomato
Asparagus and Champagne
Sweet Potato and Spring Onion
Basil Pesto and Beef Tips
Artisanal Farmhouse Cheese Board
The Chef will select (4) cheeses from small lot Ontario and Quebec producers highlighting hand crafted artisan products. Served with crusty breads, crackers, preserves and fresh fruit garnishes.
Smoked and Cured Meat “Charcuterie” Board
House made, local and imported meats, cold marinated vegetables, pickles, preserves and crusty breads.
Poached Seafood Display
Shrimp cocktail, cold poached sea scallops, mussels and clams. An array of sauces and condiments such as cocktail sauce, fresh horseradish, aioli and mignonette
Raw and Roasted Vegetable Display
Best of local, seasonal and imported vegetables. Raw, marinated and roasted with house made hummus, pita, dukkah, chimichurri, chipotle aioli, pickles and spiced nuts
Slow Roasted and Hand Carved Striploin of Beef
Fresh horseradish and handmade demi-glace. Served with farm fresh vegetables and seasonal accompaniments.