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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