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


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


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

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


Minimum 25 guests, based on market prices.
Enjoy a cocktail reception style station with a personal Chef.


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


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.