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
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
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
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
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
Red Wine Poached Niagara Pear
fruit and ricotta stuffing, sugar puffed pastry
Gelato
from Niagara’s Italian Ice Cream
Lindt Chocolate and Caramel Ganache Tart
dolce de leche
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.