Menu 1: 24 guest minimum
Price per guest is $65.00 + taxes (With Chef Services. Wait Staff & Rentals Extra)
Price per guest is 48.00 + taxes (Pick-up)
- Carpaccio of Beef Tenderloin with Roasted Garlic Aioli a& Shaved Pecorino Cheese
- Bouchées with Bacon, Thyme and Local Maple Syrup Reduction
- Marinated Chicken Satay with Coriander Seed, Garam Masala & Sambal Ole
- Crostini with Avocado Salsa and Lime
- Mango Chutney Glazed Jumbo Shrimp
- Shaved Local Duck Breast with Wild Blueberry & Ginger Compote
- Phyllo Shells with Woolwich Goat Cheese, Basil and Almonds
- Poached Atlantic Salmon with Capers, Dill and Ginger Aioli
- Petite Crepe Rolls with Smoked Chicken, Bresaola & Baby Bok Choy Chiffonade, Truffle Aioli
- Ontario Beef & Cambozola Cheese Sliders with Whole Grain Mustard
- Spiced Cream Cheese Pinwheels with Sundried Cranberry Compote
Table Fare
- Fiery Voodoo Tapenade with Caramelized Onion
- Root Vegetable Chips
Menu 2: 24 guest minimum
Price per guest is $75.00 + taxes (With Chef Services. Wait Staff and Rentals Extra)
Price per guest is $58.00 + taxes (Pick-up)
- Carpaccio of Beef Tenderloin with Roasted Garlic Aioli & Shaved Pecorino Cheese
- Bouchées with Bacon, Thyme and Local Maple Syrup Reduction
- Naan with Cremini Mushroom Duxelle, Aged Brie and Black Truffle Oil
- Crostini with Avocado Salsa & Lime
- Lamb Rack Chops with Almond & Oregano Pesto
- Marinated Chicken Satay with Coriander Seed, Garam Masala & Sambal Ole
- Shaved Local Duck Breast with Wild Blueberry & Ginger Compote
- Mango Chutney Glazed Jumbo Shrimp
- Poached Atlantic Salmon with Capers, Dill & Ginger Aioli
- Phyllo Shells with Mickey McGuire’s Double Smoked Cheddar and Apple Jelly
- Ontario Beef & Cambozola Cheese Sliders with Whole Grain Mustard
- Poached Bay Scallops with Thai Coconut Curried Broth
Table Fare
- Voodoo Tapenade with Caramelized Onion
- Root Vegetable Chips
Vegan / Vegetarian Menu 3: 24 guest minimum
Price per guest is $70.00 + taxes (With Chef Services. Wait Staff and Rentals Extra)
Price per guest is 55.00 + taxes (Pick-up)
- Crostini with Green Olive, Artichoke & Globe Basil Tapenade (vegan)
- Spiced Vegetarian Pinwheels with Sundried Cranberry Compote
- Tomato Phyllo with Mickey McGuire’s Double Smoked Cheddar & Apple Gelee
- Petite Spoons of Gnocchi in an Extra Old Cheddar & Roasted Garlic Cream
- Thai Coconut Curried Cream Shooters with Roasted Squash (vegan)
- Bouchees with Benedictine Blue Cheese, Sambal Ole & Walnuts
- Naan with Cremini Mushroom, Aged Brie & Black Truffle Oil
- Korean BBQ TVP Foccacia
- Mini Cups with St. Mary’s Unripened Goat Cheese, Toasted Hemp Meal & Oregano with Wild Blueberry Compote
- Portobello Mushroom Wedges with Mock Jerk Chicken and Vegan Cheese
- Roasted Sweet Peppers Stuffed with Avocado Salsa & Lime (vegan)
- Roasted Zucchini Boats with Thai Basil, Almond Pesto & Candied Garlic (vegan)
Table Fare
- Fiery Voodoo Tapenade
- Root Vegetable Chips (vegan)
* Prices may change without notice