APPETIZERS

  Costs based on 50 people minimum

Cocktail Reception $15-25 per person

 Dinner menu will range from – $35- $45 per person

Labour FOH/BOH– averages $23-$28 per person

All Rentals -­- averages $20-­-25 per person

COLD HORS D’OEUVRES

Thai Bundle Salad with fresh dip

Pistachio and Cranberry Goat Cheese Lollipops

Watermelon Feta & Cucumber Roll

Antipasto Skewers

 

WARM HORS D’OEUVRES

Lemon Herb Chicken Skewers

Cocktail Vegetarian Samosas

Mini Vegetable Wontons with Teriyaki Glaze

Beef Satay

 

 

 

 

STATIONARY

 

Charcuterie Board

A Variety of Locally Crafted Cured Meats. Genoa Salami/Hungarian Salami/

Spanish Serrano Ham/Canadian Prosciutto Honey Maple Sausage/

Served with Homemade Chutney/Gherkins & Fresh Baguette

 

The Culinary Cheese Board

Domestic & Imported Cheeses served with Grape, dried fruit, Strawberries & crostini and crackers

 

Vegetable Crudités Station

A combination of Fresh Vegetable Crudités served with Dijon Honey Mustard and Ranch dips

 

 

 

 

 

Buffet DINNER MENU

Fresh Baked Rolls & Butter

 

SALAD

Sonora Salad

Roasted corn/kidney beans/roasted red pepper/sweet vinaigrette

Pasta Salad

Fusilli noodles, green & red peppers, red onions and honey Dijon dressing

Mediterranean Salad

Lettuce, tomato, cucumber, onions, chick peas

with a tangy and sweet dressing

 

Lemon Pepper Chicken Breast Medallions

with light piri piri  or butter sauce

New York Beef Roast

AAA cut beef with rosemary thyme marinate and red wine demi glace sauce

Pepper and Scallion roasted Cod fillets

Slow roasted tender pieces of cod in pepper medley and green onion spices

 

Vegetarian Option:

Lentil Ratatouille

Lentil, eggplant, zucchini, yellow, green & red peppers

in a garlic herb tomato sauce served in a roasted red pepper

 

above served with:

Roasted potatoes/Rice pilaf/Green beans & carrots

Dessert Assorted squares, cookies and tarts,fruit platter

Coffee / Tea