SAMPLE MENU
Five Creative tapas will be circulated upon your guests arrival
Salads
PRAWN AND AVOCADO SALAD
with Watermelon Radish, Fennel, Butter Lettuce and Chive Vinaigrette
CELERY ROOT SLAW
In a Ribbon of Cucumber, Japanese Apple, Cherry Tomatoes, Endive, and Pomegranate Balsamic
BABY ROMAINE HEARTS
with Charred Lemon, Spears of French Baguette, Anchovy and Garlic Oil
QUINOA AND BULGUR WHEAT
Chunks of Zucchini, Asparagus tips, Candied Ginger, Baby Spinach, Rice Vinegar
HARVEST BLEND SALAD
Ontario preserved peach, snow goat cheese, tiny arugula and baby spinach, candied pecans cherry tomatoes dressed in citrus pomegranate vinaigrette, balsamic reduction
Soup
HEIRLOOM CARROT SOUP
with Maine Lobster, Creme Fraiche and Toasted Coconut Shred
ROASTED BUTTERNUT SQUASH
with Ginger and Jalapeno
ROASTED CHICKEN CONSOMME
with Navy Beans, Salsa Verde, and Bermuda Onions
DUNGENESS CRAB & BONE MARROW SOUP
with Ginger and Thai Basil
Entrées
CHILEAN SEABASS
Wrapped in Prosciutto, Minted Orzo, Olives and Citrus
MARINATED CHATEAUBRIAND
Cauliflower Puree, Parmesan Crusted Fingerling Potatoes, Woody Mushroom Reduction
TENDERLOIN OF PORK
with Fiji Apples, Braised Cabbage, Gran Gala Triple Orange Sauce
PEANUT CRUSTED RACK OF LAMB
with Corn Flan, Truffle infused Lamb Stock, Petit Herbs Salad
BRAISED “KOBE” SHORT RIBS
Paired with Filet Mignon, Coconut Mashed Potatoes and Juniper Berry Syrup
MUSCOVY DUCK BREAST ROASTED
Cairina Moschata with Asian Spice, Cantonese Noodle Cake and Duck Fond
Sides
ROASTED ASPARAGUS, BROCCOLINI or PATTY PANS
SWEET POTATO AND PARSNIP MASH
PARMESAN CRUSTED FINGERLING POTATOES
BABY BOK CHOY, CUMIN & HONEY GLAZED CARROTS
Desserts
BUCHE CARAMEL CHOCOLATE MINI
Chocolate sponge rolled with caramel whipped cream, glazed with bittersweet chocolate, gold dust chocolate leaves
BABY TRUFFLE CAKE
Flourless chocolate soufflé layered with creamy chocolate mousse; finished with truffle and edible gold dust
BANANA FOSTER & CREPE YVONNA
Banana Fried and Tossed in Butterscotch, En Croute in Cinnamon Crepe in a Pool of Lemon Creme Anglaise
FRUIT SABAYON
Wild Berries Medley Tossed in Grand Marnier and Coated with Custard and Blow Touched
POT DE CREME
Au Chocolate with Salted Caramel
WEDDING PACKAGE
Plated dinner package
(some conditions apply)
Warm & Cool Bites
will be circulated upon your guests arrival
(Choose 4)
VEGETABLE TANGLE
A thread of mango, cucumber, pickled carrot, Thai basil wrapped in rice paper with hoisin-chili sambal
SOUTHERN FRIED CHICKEN
on Belgian waffle, fig compote, Quebec maple syrup
NORWEGIAN SMOKED SALMON & DILL MOUSSE
in taco shell topped with tropical fruit salsa
ROSEMARY SCENTED SHORTBREAD COOKIES
Triple brie, Ontario preserved peach, habanero jam
VEGETABLE SPRING ROLLS
with sweet chili dipping sauce
VEGETABLE or BEEF EMPANADAS
SAMOSAS
TUNA TARTAR
ROASTED BUTTERNUT SQUASH SOUP
in a sake cup
BRUSCHETTA FLAT
Diced heirloom tomato, Bermuda onion, sweet basil, extra virgin olive oil on naan
Grazing Station
(during cocktail hour)
SHRIMP COCKTAIL
ARTISANAL CHEESE BOARD
PITA BREAD
ASSORTED BREADSTICKS
TORTILLA CHIPS
CRACKERS
CRUDITE & ANTIPASTO PLATTERS
FRUIT PLATTERS
Salads
(Choose 2)
MISO TABBOULEH SALAD
Organic red quinoa and bulgur wheat kernels tossed with chunks of roasted zucchini, asparagus tips, sweet peppers, baby spinach dressed delicately with honey miso vinaigrette
HARVEST BLEND SALAD
Ontario preserved peach, snow goat cheese, tiny arugula and baby spinach, candied pecans cherry tomatoes dressed in citrus pomegranate vinaigrette, balsamic reduction
CAESAR SALAD
Romaine hearts, herbed croutons, bacon bits, creamy Caesar dressing
Entrees
(Choose 3)
SHORT RIBS
braised forever in woody mushroom, merlot, veal stock reduction
TOGARASHI -SPICED BEEF
Spiced flat iron in black truffle infused beef stock reduction
WHOLE ROASTED ANGUS PRIME RIB
in shallot confit (Chef action station)
CAJUN SPICED CHICKEN BREAST
boneless and skinless free range chicken breast, in Jack Daniel sauce
APRICOT & BRIE STUFFED CHICKEN SUPREME
in lemongrass, mango, condensed milk and citrus sauce
MAPLE GLAZED ATLANTIC SALMON
in lemon-caper sauce
PARMESAN CRUSTED BARRAMUNDI
in roasted pepper coulis
ORECCHIETTE & ITALIAN SAUSAGE
fennel seeds, roasted vegetables in garlic-olive oil and white wine sauce
ROTINI ALLA VODKA
Rotini in vodka rose sauce
ROASTED ROOT VEGETABLE LASAGNA
ROASTED BUTTERNUT SQUASH
lentils, caramelized onion en croute in phyllo pastry in a pool of charred tomato coulis, micro greens
Sides 1
(Choose 1)
CARAMELIZED ONION & POTATO HASH
ROASTED GARLIC & THAI BASIL MASHED POTATO
COCONUT INFUSED MASHED POTATO
ROASTED & PARMESAN CRUSTED MINI RED POTATOES
Sides 2
(Choose 1)
CUMIN & TOASTED CORIANDER SCENTED ROOT VEGETABLE MEDLEY
PUREE OF CAULIFLOWER & ASIAGO CHEESE
BUTTERED SEASONAL VEGETABLES
ASSORTED DINNER ROLLS & LEMON BUTTER
Sweet Ending
BABY TRUFFLE CAKE
CAPPUCCINO DACQUOISE
CARAMEL DACQUOISE
CHOCOLATE MOUSSE
CHOCOLATE RASPEBERRY MOUSSE
TURTLE FUDGE
KEY LIME PIE
BANANA FOSTER
with Crepe suzette in lemon crème anglaise, wild berry coulis
POT DE CREME
au chocolat
CREME BRULEE
Drinks
FRESHLY BREWED COFFEE
TEA
