APPETIZERS
Costs based on 50 people minimum
COLD PASSED HORS D’OEUVRES
Thai Bundle Salad with fresh dip
Pistachio and Cranberry Goat Cheese Lollipops
Watermelon Feta & Cucumber Roll
Antipasto Skewers
WARM PASSED 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
SIT DOWN DINNER MENU
Fresh Baked Rolls & Butter
Heritage Salad
Fresh Buratta Cheese/organic greens/roasted balsamic glazed peaches/cucumber ring/olive oil and balsamic dressing
Main Course
(Pre-select)
Lemon Pepper Chicken Breast Supreme
with light piri piri or butter sauce
Beef tenderloin
AAA cut beef with rosemary thyme marinate and red wine demi glace sauce
or
Fresh Seabass Fillet
with a mango olives salsa
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:
Mash potatoes, Pearl cous cous or shitaki mushroom risotto
Market Fresh Green Bean or Broccollini
Fresh Garnish
Dessert
Sable Chocolate Guanduja or New York Style cheesecake
with a fresh fruit garnish
Coffee / Tea
Cocktail Reception $15-25 per person
Dinner menu will range from – $45- $50 per person
Labour FOH/BOH– averages $28-$32 per person
All Rentals -- averages $20--25 per person
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