Saucy Affairs

Salsa bar (dress yourself)

• Tomatillo salsa - Green
• Salsa roja - Red and hot **
• Fresh cotila cheese
• Mexican frijoles - Refried beans
• Cilantro and chopped onions
• Fresh roasted corn salsa
• Guacamole
• Pico de gallo
• Chipotle crema

***

Taco bar

• Baja style fish taco - Fresh cod in a corona beer and tempura batter served with chipotle crema
• Braised beef - Braised for hours in our "secret" braising liquid
• Veggie mundo - Garlic | poblano chili | onions |mushrooms | sweet potato | spinach

Includes:

• Off the grill(these ribs are crazy!) - We are famous for our ribs…Chef has been making them in our kitchens’ in Mexico, and here in Toronto for 8 years. The best and meatiest pork back ribs are seasoned with our house “shake” and brushed in our secret sauce, then baked. After they get some colour, Chef braises them for hours until they fall off the bone. He then finishes them back in the oven or on the grill with your choice of BBQ sauces…We can go Asian or Southern style!
• The Classic burger - Canadian AAA (never frozen) ground beef burgers, spiked with a little garlic, onions, worchestire, mustard and herbs, bound with eggs. Grilled to perfection with your favourite cheese on top. You pick from, Aged Cheddar, Kraft Singles, Pepper Jack or Blue Cheese. Served on a fresh Italian style burger bun.
• Porto burgers (our favourite vegetarian option) - Large Portobello Mushroom cap, marinated in balsamic and fresh basil, seasoned with our secret in house “shake” and grilled. Served on a fresh Italian style burger bun.
• Jumbo dog - The finest extra large beef hot dogs, grilled and served on a fresh hotdog bun. *Ask for chicken, turkey or veggie dogs!
• Grilled chicken breast - Only the best plump chicken breast, seasoned with our homemade spice rub, grilled, and painted with our house pesto. Served with or without a fresh baked bun.
• Yes, we do steak! - Rib Eye or New York Strip, we can do steak sandwiches OR if you really want to spoil your crowd, we can do a classic steak dinner size 8, 10 or 12 ounce, with all the trimmings…fried onions and fried mushrooms…(we can even bake you some potatoes!)
• Condimentsare very important! - We have all the regular stuff, Mayo, various mustards, ketchup, pickles, banana peppers, sliced onions, barbecue sauce, sliced tomatoes, lettuce and more. If you want, we will do fried onions and fried mushrooms! Don’t forget, you can really spice it up with our Mexican salsa bar (check it out under the Mexican tab). Your condiment bar will be hand picked to suit your menu!

Impress your guests with these outstanding entrees! These show stoppers are perfect for corporate dinners, weddings, and all of your special occasions!

Includes:

• Afro “Jerk” chicken - Organic chicken thighs, deboned and seasoned, seared and then slow roasted in the oven in our house sweet and spicy Jerk Sauce, served with traditional “Rice n peas” , Mango tropical slaw and Fried Plantains.
• Ducca rub pork chop - Thick cut AAA Canadian pork chop served on the bone, with our in-house North African style spice rub of Toasted pumpkin seeds, peanuts, sesame seeds, mint, thyme and black pepper, pan seared and served with our house specialty Tomatillo Fruit Chutney.
• Beef shorty - Canadian AAA fat cut beef short ribs, rubbed with ginger spice, garlic and lemon grass, all slowly braised for hours in our in-house organic beef stock and dry red wine. With Chef Coulliard’s ‘Secret Stuff’, and served on creamy vegetable polenta and fresh seasonal market vegetables.
• Madagascar flambé - Canadian 8 ounce Prime Filet Mignon, marinated in sesame oil, soya, balsamic, basil, ginger and garlic. Pan seared and finished in the oven, topped with in-house Tandoori dusted Foie Gras OR French Gorgonzola, served with a Green peppercorn and brandy “jus” over coral mash of sweet and white potatoes, and seasonal market vegetables.
• Vegetarian bello - Giant Portobello mushrooms marinated in olive oil, balsamic, garlic, and fresh herbs, grilled and finished in the oven, served beside creamy vegetable polenta with roasted squash, zucchini and red onions.
• Osso buco alla boscaiola - Canadian AAA veal shank is slowly braised with porcini, morel and Portobello mushrooms, and served with a creamy sage and parmesan cheese risotto, and garnished with grilled asparagus.
• Lamb chop chop - Fresh Canadian lamb rack, marinated in organic virgin olive oil, garlic, cumin, coriander, and black pepper, on top of wilted sautéed tri colour Swiss chard and baked potato confit, with a roasted garlic white balsamic glaze sauce.
• Sticky belly ribs - (Often Imitated never duplicated) Chef Couillard’s famous Sticky pork back ribs are “fall off the bone”, and slowly cooked, and glazed with a ginger, garlic, hoisin, agave and char sui sauce, served over sweet potato mash and tropical green mango slaw.
• Lobster risotto - This is a classic! Creamy Arborio rice is simmered in a rich seafood broth with tomato and shallot, white wine, a dash of habanero and coconut milk, finished with a fresh cilantro pesto and a sautéed lobster tail.
• Pork tenderloin - Canadian Pork tenderloin is marinated, and slow roasted in the oven with sliced white balsamic gastrique of onions, fresh thyme, roasted garlic, and peaches, served with potato confit and seasonal market vegetables.
• Retro chateaubriand - Canadian AAA Filet mignon Roast whole to a perfect medium rare (or your choice) with buttered asparagus, wicked sweet potato mash and a classic Béarnaise sauce with fresh Tarragon.
• Whiskey steak saigon - Canadian AAA Hanger Steak is grilled Szechuan style, with black pepper crust, and served with a Bourbon Whiskey sauce flavoured with fragrant Thai basil, over Broccoli Rabe sautéed with roasted Garlic, and Potato Confit.
• Seafood boullabaise - Chef’s seasonal selection of shrimp, fish, mussels and octopus with a white wine and tomato broth, with a generous amount of fresh herbs, served with crostini and Red pepper spiced Aioli

Perfect for cocktail parties, black-tie galas, networking events, or simply getting your party started. Our tantalizing appetizers will set the tone for your memorable night!

Includes:

• Tuna bomb! - Sashimi grade tuna, marinated in soya and sesame seed oil, with fresh avocado on crispy panko crusted rice cakes, scallion & ginger dressing, served with a dollop of spicy mayo.
• Oh la la foie gras - Tandoori Dusted Canadian "A" foie gras pan seared, and served on a crispy spiced toast, finished with fresh mango chutney.
• Spiced pato confit - ‘Pato’ Spanish for Duck is roasted confit style with fresh blackberries, Port, Malbec, and infused with a ginger and sorrel reduction. These delectable bites are served in a Chinese spoon, with a sweet potato puree.
• Mexico lindo - ‘Lindo’ Spanish for Cute, these house made Mini Corn Tortillas are filled with slow braised Canadian beef short ribs, and served with a touch of tomatillo salsa verde, avocado and fresh crema.
• Deconstructed Mexican grilled corn - Fresh Ontario Roasted Corn on the cob, tossed with cilantro, coconut oil, sea salt and tajin spiced, served with lime juice and Cotillo cheese crumbs.
• Bahn mi sliders - Chinese style BBQ duck with ginger and Thai basil, spiked with green onion, and crispy pork belly crisps, served on a mini coconut slider style bun.
• Oyster shooter aguachile - Freshly shucked seasonal Canadian oysters in a cucumber juice shooter, spiked with green chilies, lime juice, and cilantro.
• Tandoori grilled salmon - Inspired by Southern India, fresh Canadian Salmon is covered with our in-house tandoori spice, and then topped with a creamy coconut curry hollandaise sauce, served on bite sized mini papadum crackers.
• Runaway shrimp - Creamy Caribbean Island Pumpkin soup, meets traditional seafood bisque, in this flavourful shooter spiked with cognac, and garnished with grilled shrimp.
• Hail King Caesar bites - Traditional Caesar salad gets the royal treatment with Alaskan crab meat, Pork belly Chicharrón croutons, and house shaved asiago cheese.
• Caprese twist up - Fresh Canadian buffalo mozzarella layered with local Ontario pickled yellow and red beets, vine ripened tomatoes, fresh basil, organic extra virgin olive oil, and a balsamic reduction.
• Lamb lolly - Freshly grilled lamb chop cut from the rack and seasoned with in-house Saucy Spices, served with pink guava, chillies, and an agave mint glaze.
• Ceviche mare - Fresh sushi quality pink tuna and sweet wild mini baby scallops are marinated in pink grapefruit and lime juice, chilies, avocado, cilantro and fresh mango, served on a house made mini tostada.
• Asian style chicken mishkaki - Grilled lemon grass infused chicken thighs on a sugar cane skewer, basted and served with a ginger, cardamom and demerara cane sugar tamarind dipping sauce.
• Stoned crab - Fresh steamed stone crab tacos, served on a corn tortilla with avocado, mango, and a fiery serrano chilli salsa.
• Tequila shrimp - Grilled Jumbo shrimp spiced with our in-house Mexican spice mixture, served on a tasting spoon or on a crunchy mini tostada, with a Tequila passion fruit beurre blanc sauce.
• Rolla italiano - Ontario prosciutto rolled with snowy goat cheese, red wine poached pear, roasted red pepper, and drizzled with a balsamic reduction, served on top of toasted artisanal bread painted with basil pesto.
• Mini New York steakhouse dinner bite - Canadian AAA New York cut Steak grilled to medium rare, and served on top of classic potato mash, with caramelized red onions, sautéed mushroom and a garnish of horse radish cream, served on a tasting spoon or on garlic crostini.
• Mexican tomatillo chutney crostini - Mexican Green tomatoes turned into our house made chutney sweet and spicy, served with goat cheese, and topped off with a fresh fig slice on toasted artisan bread.

Perfect for family style dinners and casual get togethers! Our kitchen is our family, and we hope to fill your table with special meals designed to make your event with friends and families memorable.

These include:

• Bollywood tandoori shrimp - Grilled jumbo shrimp marinated in fresh coriander, lime juice, garlic, ginger, tandoori and chili spice, and served with gingered Ontario pickled beets, raita yogurt sauce, tropical slaw and homemade chapatti bread.
• Goan beef curry - Canadian AAA beef slowly braised until tender, with tomato puree, coconut curry sauce, with pieces of pumpkin and summer beans, served over basmati rice pilaf, and garnished with green tomato chutney.
• Vietnamese “Kraft dinner” - Steamed rice noodles in a creamy coconut and cilantro sauce spiced with green chili, spinach and green pea puree. Topped with Sautéed Asian style stir fry veggies or fancy it up with a grilled lobster tail. (Market Price)
• Ngisi nazi calamari - Tender calamari cooked in a delectable coconut curry cream sauce and served with house made chapatti flatbread.
• Thai holy basil - Canadian ground pork and Thai basil is stir fried with lemon grass, garlic and ginger, over crispy fried Mee krob noodles, tossed in our famous “Killer” peanut sauce and julienned stir fried veggies, sprinkled with fresh coriander, green onions and a little pineapple “ketchup”.
• Island salt fish stir-fry - Chinese immigrants first immigrated to Jamaica in the 19th Century, and what did it create? Authentic Chinese Jamaican fusion stir-fry’s! Sweet cabbage, with a salted and cured cod, tossed with ginger, garlic and caramelized onions, served with “colourful coconut and forbidden black rice”.
• Mombassa style - Boned organic chicken thighs skewered on sugar cane spear, marinated in Chandon Beni, lemon grass, curry, ginger and garlic, pan seared and finished in the oven with a glaze of tamarind fruit, cardamom, ginger and dark cane sugar with tropical slaw and capati flat bread.
• Tandoori salmon - Inspired by Southern India, fresh Canadian Salmon is covered with our in-house tandoori spice, and then topped with a creamy coconut curry hollandaise sauce, with a crunchy mix of papadum over a bed of wilted roasted garlic spinach.
• Chicken coconut curry - Organic Ontario chicken is braised in classic yellow madras curry spice mixture, mixed with coconut milk, and sweet potatoes, served over a savoury plantain pancake.
• Pork belly ‘Bake up’ - Our signature ‘Bake Up’ is made with smoked provolone cheese, aged sharp cheddar, parmesan cheese, and macaroni pasta, tossed with in-house smoked Canadian pork belly, and baked until golden brown.