Enjoy a full day of food and beverage services provided by our professional catering team.

Check out the full menu here: https://thegrandway.com/host-an-event/weddings/

Hot and cold hors d’oeuvres (6 pieces per person) - $35 to $55 per dozen

Appetizers

• Butternut Squash Soup with cinnamon coconut cream
• Cauliflower and Ontario Roasted Garlic Purée
• Tomato and Red Pepper Bisque with gouda gratin

Salads

• House Salad - Heritage mixed greens dressed with cider vinaigrette. Mixed with cherry tomatoes, dried cranberries,
  english cucumber, crispy apple chips, and watermelon radish.
• Caesar Salad - Kale and mixed greens, parmesan cheese, light croutons, and bacon, tossed with creamy garlic Caesar dressing.
• Quinoa Salad - Quinoa blend, mixed with scallions, diced tomatoes, craisins, cucumber, bell peppers, roasted garlic and lemon vinaigrette, pea shoots, and fresh herbs.
• Potato Salad - Creamy potato salad, mixed with triple crunch mustard and roasted garlic mayonnaise, fresh herbs, and pickles, garnished with fresh pea shoots and sun dried tomatoes.
• Pasta Salad - Penne pasta salad marinated in balsamic roasted garlic and fresh italian herbs. Mixed with zesty tomatoes, red onion, peppers, and cucumbers, topped with parmesan cheese.
• Rustic Greek Salad - Cherry tomatoes, cucumber, feta cheese, kalamata olives, red onions, with a garlic and oregano dressing, topped with fresh herbs.
• Tuscan Bean Salad - A hearty marinated blend of beans, fresh herbs, scallions, and peppers. Tossed with a creamy garlic and sundried tomato vinaigrette.

Supplemental Mid Course - ADD: $20

• Penne with beef ragoût served with romano cheese
• Smoked Fish with pesto sauce and grilled baguette
• Gnocchi Carbonara served with grana padano and parmesan cheese

ENTREES:

Options (Choose 2)

• Tea Cured Marinated Boneless Salmon Steak with lemon cream, balsamic local pears
• Braised Boneless Short Rib with ale and sage jus
• Roasted Loin of Pork stuffed with dried fruit stuffing white wine thyme infusion
• Ontario Beef Striploin with herbed yorkshire pudding and red wine shallot jus
  (Upgrade to boneless prime ribeye beef - ADD $5)
• Stuffed Supreme of Chicken with garlic, spinach, cream cheese, parmesan, and a cherry and caramelized
  orange jus
• Prosciutto Wrapped Chicken Breast stuffed with arugula, figs, artichoke, and chèvre with marsala white
  mushroom cream

Served with roasted root vegetables and your choice of:
• Garlic and rosemary mashed potato
• Dauphinoise creamy scalloped potato
• Roasted mini new potatoes with butter and herbs

PLANT-BASED ENTREES

• Caramelized Organic Tofu and Lentil Stuffed Pepper featuring Lau-tea-da Lentils in a red thai and coconut stew, crispy tofu served inside a tender red pepper
• Eggplant Manicotti stuffed with Daya vegan mozzarella and cream cheese, pomodoro sauce, spinach, and basil
• Butternut Squash Gnocchi with caramelized onions, wilted greens, grated parmesan, and crispy sage (can be made vegetarian or vegan)

DESSERTS

Individual Trifle with layers of berry coulis, sponge cake, and fresh cream
• Chocolate mousse with berry coulis
• Chocolate or vanilla cheesecake (choose 1)
• Apple blossom with english custard
• Classic vanilla crème brulée (alternative flavour offerings available)
• Chocolate or vanilla cupcakes with swiss meringue buttercream icing (choose 1)
• Seasonal pie served with vanilla ice cream

The Classic Country menu is designed for couples who are looking for a simple yet elegant offering.

APPETIZERS

Basket of artisan bread served with Gay Lea fresh butter (included for all packages)

Soup
Can be prepared vegetarian or vegan.

• Butternut Squash Soup with cinnamon coconut cream
• Cauliflower and Ontario Roasted Garlic Purée
• Tomato and Red Pepper Bisque with gouda gratin

Salads

• House Salad Heritage mixed greens dressed with cider vinaigrette. Mixed with cherry tomatoes, dried cranberries, English cucumber, crispy apple chips, and watermelon radish.
• Caesar Salad Kale and mixed greens, parmesan cheese, light croutons, and bacon, tossed with creamy garlic Caesar dressing.
• Quinoa Salad Quinoa blend, mixed with scallions, diced tomatoes, craisins, cucumber, bell peppers, roasted garlic and lemon vinaigrette, pea shoots, and fresh herbs.
• Potato Salad Creamy potato salad, mixed with triple crunch mustard and roasted garlic mayonnaise, fresh herbs, and pickles, garnished with fresh pea shoots and sun-dried tomatoes.
• Pasta Salad Penne pasta salad marinated in balsamic roasted garlic and fresh Italian herbs. Mixed with zesty tomatoes, red onion, peppers, and cucumbers, topped with parmesan cheese.
• Rustic Greek Salad Cherry tomatoes, cucumber, feta cheese, kalamata olives, red onions, with a garlic and oregano dressing, and topped with fresh herbs.
• Tuscan Bean Salad A hearty marinated blend of beans, fresh herbs, scallions, and peppers. Tossed with a creamy garlic and sundried tomato vinaigrette

Entrées (Choose 1)

• Served with roasted root vegetables and garlic rosemary mashed potatoes.
• Marinated and Grilled Chicken Breast with marsala white mushroom cream
• BBQ Glazed Pork Rib
• Braised Beef Short Ribs (ADD $5 per person)
• Penne Rigate with pomodoro parmesan sauce
• Butternut Squash Gnocchi with caramelized onions, wilted greens, grated parmesan, and crispy sage

DESSERTS (Choose 1)

• Individual Trifle with layers of berry coulis, sponge cake, and fresh cream
• Chocolate mousse with berry coulis
• Chocolate or vanilla cheesecake (choose 1)
• Seasonal pie served with vanilla ice cream