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
Cold Poached “P.E.I.” Mussels
pickled vegetable salad
Classic B.B.Q. Chicken Satay
spicy peanut sauce
Saffron Poached Gulf Shrimp
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
“Sterling Silver” Beef Tartare, Boiled Quail Egg
on crostini
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
Crisp Mushroom and Tofu Tortellini
hot and sour sauce
Goats Cheese Deviled Eggs
maple crispy kale
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
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
Oven Roasted Forest Mushroom Bisque
Wilted spinach and truffle drizzle
Spicy Barbeque “Cro Farms” Quail Salad
Roasted cipollini, apple vinaigrette
Terrine of Basil and Roasted Peppers
Oka cheese and quail eggs
Marinated and Charred Octopus
Pesto, baba ganoush, micro greens salad
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
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
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
6oz Sterling Silver Tenderloin of Beef
“fire cracker” shrimp, pomme puree
Cabernet and balsamic gastrique
Desserts
Caramelized Lemon Tart
hazelnut butter crust, maple walnut ice cream
New York Style Cheesecake
Oreo crust, stewed fruit
Espresso and Dark Chocolate Crème Brûleé
burnt sugar crust, pecan ice cream
Cranberry Poached Pear
fruit and ricotta stuffing, sugar puffed pastry
Gelato
from Niagara’s Italian Ice Cream
Lindt Chocolate and Caramel Ganache Tart
dolce de leche
Dark Chocolate Torte
Cabernet braised pear and almond nougat
Buckwheat Honey and Rosemary Crème Bruleé
Maple sugar crust, house made biscotti
Warm Calebaut Chocolate Bread Pudding
“Picard’s Peanuts” peanut butter mousse
Brandy Cherry Chocolate Brownie
White chocolate whip cream, bee pollen
After Glow
Customizable assortment of the following:
Candy and Sweets Bar
Assorted Hot Pizza
Hand Made Mini Pastries
Domestic Cheese Board and Crackers
Deli Finger Sandwiches
Stations
Minimum 25 guests, based on market prices.
Enjoy a cocktail reception style station with a personal Chef.
Shellfish
Assorted shellfish served on crushed ice with lemon wraps, fresh grated horseradish, hot sauce, mignonette and spiced cocktail sauce.
Fresh “Glacier Bay” East Coast Oysters
Poached Jumbo Shrimp
Hot Steamed “PEI” Mussels
White wine, butter and parsley OR Dark Lager and julienne vegetables
Crab, tarragon and Potato Cakes
Risotto
Cooked to order in the dining room.
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.
Slow Roasted and Hand Carved Striploin of Beef
Fresh horseradish and handmade demi-glace. Served with farm fresh vegetables and seasonal accompaniments.