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


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


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

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


Minimum 25 guests, based on market prices.
Enjoy a cocktail reception style station for your event


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.