Menu and Services

 

Chef Manny

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

 Chef Manny

WEDDING PACKAGE

$75 per person

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

 Chef Manny

ChefMannyPhone (289) 981-7869

ChefMannyEmail

info@chefmanny.ca