HORS D’OEUVRES

$3.25 per piece

Minimum 2 dozen per selection

Hot Selection

Spinach & Feta spanakopita with garlic-dill dip

Crispy fried Thai vegetable spring roll with sweet chili & ginger dip

Kim Chi & pork dumpling with sweet & sour dip

Baked ratatouille vegetables with Goat’s cheese on a crostini

Tandoori chicken kebob with coriander yogurt

Farmers sausage bake in puff pastry with crunchy honey mustard

Twice baked mini potato with chives and sour cream drizzle

Mini beef Wellington with hollandaise

Cream cheese & pepper stuffed mushrooms

Smoked bacon quiche

Lorraine Creole spiced chicken and andouille sausage skewer

Panko crusted fried shrimp with honey aioli

Sweet soy glazed chicken drumette with sesame

Bacon wrapped scallop with chipotle tartar sauce

Grilled shrimp lolly with spiced pineapple

Baked Brie with cranberry chutney

Herb & garlic marinated lamb chop with tomato & garlic confit

Atlantic shrimp and salmon cake with cucumber dill sauce

Saffron & Asiago arancini with red pepper rouille

Buffalo chicken quesadilla

Cold Selection

Vegetable fresh rolls with spicy peanut dip

Shaved prime rib with black garlic aioli

Marinated tomato & Bocconcini caprese skewer

Mixed beets with chevre Goat’s cheese and honey

Smoked salmon “tartar” in sesame cone

Whipped Goat’s cheese with spicy tomato jam in sesame cone

Chilled poached jumbo shrimp with classic cocktail sauce

House cured Atlantic salmon gravadlax on mini rosti potato with chive cream

Malpeque oyster with mignonette

Shredded duck confit with braised red cabbage

Grilled prosciutto wrapped asparagus

Cinnamon poached pear with whipped Blue cheese

FOOD STATIONS

Price dependent on guest count

Antipasto Grazing

Table Grilled vegetables, pickled vegetables, marinated olives, grain mustard, fruit compote, sliced prosciutto, Genoa salami, cured Csabai and Sudjuk sausages, white bean salad, bitter greens with olive oil vinaigrette, aged cheddar, double cream brie, Danish blue cheese and Asiago cheese with sliced Ciabatta and assorted crisp flatbread

Chef attended Oyster & Shrimp Table

Minimum order of 100 oysters

Freshly shucked Malpeque oysters with mignonette, lemon and tabasco enhancements Chilled poached shrimp with traditional cocktail sauce

*Please note: all prices are subject to 15% facility charge/gratuity and 13% tax

FIRST COURSE

Priced per person, one choice of the following options

Soup Selection

All soup options are $9.50

Wild mushroom bisque with truffle cream

Roasted Roma tomato and basil bisque with Asiago

Garden vegetable soup Parsnip and pear puree with truffle cream

Sweet potato and butternut squash bisque with walnut dust and maple crème fraiche

Cream of potato and leek with crispy leeks

Tomato and basil purée with toasted Asiago crouton

Salad Selection

All salad options are $11

Heritage lettuce topped with grape tomato medley, julienne carrot, cucumber and red onion drizzled with honey lemon vinaigrette

Traditional Caesar salad with focaccia croutons, Asiago cheese and smoked bacon bits, served with house made creamy dressing

Baby spinach leaves with aged cheddar, spiced pecans, and blueberries, drizzled with maple apple cider vinaigrette

Shaved roasted red and golden beets topped with massaged kale, rocket arugula, candied nuts & Feta cheese

Bouquet of baby greens wrapped in a cucumber ribbon, with sweet pepper & red onion confetti, drizzled with roasted tomato vinaigrette

Appetizer Selection

Grilled Mediterranean vegetable strudel, fire roasted red pepper coulis and aged balsamic vinegar reduction

$11

Butternut squash ravioli with browned butter, sage dust and shaved Asiago cheese

$11

Tomato and goat cheese tartelette – A tomato medley with Chevre goat’s cheese baked with a puff pastry shell, garnished with aged balsamic reduction and rocket arugula

$13

Palate Cleanser

Sorbet created with Prosecco with one choice of flavour reduction: Lemon Honeydew Pear

$4