Menu
SIGNATURE DISHES
OPTION 1 – Plated Reception Package
Please choose four PASSED HORS D’OEUVRES
Yukon potato and parsnip croquette with dijonaise cream sauce.
VG
Grilled zucchini, roasted red pepper, portobello mushroom on a bed of grilled polenta.
VGN/GF
Crispy chia and quinoa breaded tofu skewer drizzled with sweet chilli Thai sauce.
VGN/GF
Caprese quinoa grilled stuffed cremini mushroom with balsamic glaze.
VGF
Grilled asparagus and artichoke fritter with a black olive relish.
VGF
Mini grilled cheese bocadillo with serrano ham, heirloom tomato, Manchego cheese and Dijon on sourdough bread.
Asiago gougere with honey crisp apple pulp, crispy prosciutto and fried sage.
Chinese five spiced breaded chicken and mini waffles drizzled with smoky applewood sauce.
Grilled Thai coconut chicken skewers with a peanut sauce.
GF
Mini cod fish taco with avocado crema, Pico de Gallo and chipotle mayo on a corn tortilla.
GF
Moroccan Lamb meatballs with cumin and coriander drizzled with a pomegranate and mint glaze.
GF
Slow-roasted sirloin beef on a garlic crostini with Boursin cheese and fig jam.
Beer-braised short rib slider on a brioche bun with pickled red onion, arugula, and gruyere.
OPTION 2 – Cocktail Reception Package
Please choose four PASSED HORS D’OEUVRES
Yukon potato and parsnip croquette with dijonaise cream sauce.
VG
Grilled zucchini, roasted red pepper, portobello mushroom on a bed of grilled polenta.
VGN/GF
Crispy chia and quinoa breaded tofu skewer drizzled with sweet chilli Thai sauce.
VGN/GF
Caprese quinoa grilled stuffed cremini mushroom with balsamic glaze.
VGF
Grilled asparagus and artichoke fritter with a black olive relish.
VGF
Mini grilled cheese bocadillo with serrano ham, heirloom tomato, Manchego cheese and Dijon on sourdough bread.
Asiago gougere with honey crisp apple pulp, crispy prosciutto and fried sage.
Chinese five spiced breaded chicken and mini waffles drizzled with smoky applewood sauce.
Grilled Thai coconut chicken skewers with a peanut sauce.
GF
Mini cod fish taco with avocado crema, Pico de Gallo and chipotle mayo on a corn tortilla.
GF
Moroccan Lamb meatballs with cumin and coriander drizzled with a pomegranate and mint glaze.
GF
Slow-roasted sirloin beef on a garlic crostini with Boursin cheese and fig jam.
Beer-braised short rib slider on a brioche bun with pickled red onion, arugula, and gruyere.
OPTION 1 – Plated Reception Package
Please choose for all guests one of the following starters
SALAD
Roasted multicoloured beet with baby greens, goat cheese, and candied ginger with wine vinaigrette.
Mixed green with selected vegetables and balsamic vinaigrette
VGF
Classic Caesar with romaine, crispy pancetta, sourdough croutons and fresh shaved parmesan.
Pear and endive salad with shaved fennel, watercress, walnuts, blue cheese and mustard dressing.
SOUP
Roasted butternut and pumpkin with nutmeg.
VGF
Heirloom tomato and basil.
VGF
Cashew, sweet potato, coconut milk and crème fraiche. Gingered carrot and honey crisp apple.
VG
Accommodations will be made for vegans as needed.
OPTION 1 – Plated Reception Package
Please choose one of the following menu groupings for your celebration
Seasoned and Spiced
Beef tenderloin with a red wine bordelaise sauce with roasted garlic mashed Yukon potatoes
GF
Salmon En Croute: Salmon wrapped in puff pastry filled with creme fraiche and asparagus spears with cilantro-lime infused basmati rice
Stuffed chicken supreme with brie, basil, and sundried tomato with yam, potato, leek and sage gratin
GF
Wrapped in Luv
Red wine-braised short rib and porcini mushroom ragu on a bed of risotto.
GF
Halibut with buttered leeks, and a shrimp and lobster bisque sauce with cilantro-lime-infused basmati rice.
GF
Slow-roasted pork tenderloin with fennel and citrus wrapped in prosciutto topped with chimichurri sauce and roasted garlic mashed Yukon potato.
GF
Grilled Delight
Beef flank roulade stuffed with pine nuts, parsley pesto, and double-smoked bacon with Herb de Provence roasted red creamer potatoes
GF
Grilled lemon oregano chicken supreme in white wine butter sauce with wild mushroom risotto
GF
Grilled Atlantic salmon filet with roasted pineapple, roasted red pepper and cilantro salsa with citrus-infused basmati rice
Note – All entrees are served with seasonal vegetables.
OPTION 2 – Cocktail Reception Package
Please select two live stations
Mexican Taco: shredded chipotle chicken, ground brisket beef, and roasted tofu with corn and mango salsa, pico-de-gallo, guacamole, pickled red onion, cheddar cheese, sour cream, tomato, lettuce, with soft and hard corn tortilla
Spanish Tapas: chicken and chorizo skewers, pork veal meatballs and tomato sauce, garlic shrimp with smoked paprika, and fava beans along with empanadas, antipasto, olives, pickled items, spreads, breads, chorizo,
peppers, Spanish tortilla, feta and spinach in puff pastry.
Southern Slider: Louisiana pulled pork, Guinness braised short-rib, fried chicken, and quinoa sweet potato veggie patty with sesame brioche bun with toppings including caramelized onion, creamy coleslaw, shredded cheddar cheese, dill pickles and frites.
Japanese Poke Bowl:Ahi tuna, sashimi salmon, surimi crab, and soy-marinated tofu with sticky rice, cucumber, avocado, edamame, pickled ginger, spicy mayo, soy, wasabi, and sesame seeds.
Korean Bao Bun: Korean fried chicken tossed in sweet chilli sauce, sticky pork belly with pickled cucumbers, grilled shrimp with peanut sauce, fried tofu braised shiitake, sweet chilli mango sauce, fresh cilantro, pickled red onion, chilli peppers, sesame seeds, and crushed peanuts.
Italian Pasta: marinara penne, macaroni with alfredo sauce, pesto spiral, gluten-free pasta and shredded herbed chicken. Garlic shrimp, grilled zucchini, roasted peppers, Roma tomatoes, shallot, fresh herbs, and grated parmesan cheese.
Coastal Seafood: scallops and watermelon ceviche, tiger shrimp with a variety of dipping sauces, miso glazed salmon bites, cornmeal-crusted oysters, and marinated calamari with a variety of dips and sauces and in-house artisan baked bread and gourmet crackers
Late Night Station
Please choose three in-house thin-crust pizzas for your late-night station.
Pepperoni and double-smoked bacon with a tomato sauce base.
Grilled peach, ricotta, mozzarella, asiago, prosciutto, and fresh basil.
Roasted red pepper, Roma tomato, cremini mushroom, and spinach with pesto base.
VG
Mozzarella and cheddar cheese with fresh basil on tomato sauce base
VG
Spinach, artichoke, and arugula with balsamic glaze and olive oil base
VGN
OPTION 1 – Plated Reception Package
Late Night Station
Please choose three in-house thin-crust pizzas for your late-night station.
Pepperoni and double-smoked bacon with a tomato sauce base.
Grilled peach, ricotta, mozzarella, asiago, prosciutto, and fresh basil.
Roasted red pepper, Roma tomato, cremini mushroom, and spinach with pesto base.
VG
Mozzarella and cheddar cheese with fresh basil on tomato sauce base
VG
Spinach, artichoke, and arugula with balsamic glaze and olive oil base
VGN