Our Chef inspired sit-down menus are a great choice for small, intimate dinner parties and large wedding celebrations alike. Choose from the following menus or consult with Chef Ken to customize a menu to suit your tastes.
Menu 1: 12 guest minimum
Price per guest is $75.00 + tax (With Chef Services. Wait Staff and Rentals Extra)
Pick up is $60.00 per person + tax
Hors D’ Oeuvres
- Ontario Beef & Cambozola Sliders with Whole Grain Mustard
- Phyllo Shells with Avocado, Red Onion, Almonds & Sambal Ole
- Naan with Cremini Mushroom Duxelle, Aged Brie & Black Truffle Oil
First Course
- Asian Greens with Tri-Tomatoes, Cucumber, Shaved Radish, Ancho Chili Roasted Soya Beans, Sundried Cranberries, Woolwich Goat Cheese & Wild Blueberry Vinaigrette
Main Course
- Chicken Supreme stuffed with Sun Dried Blueberries, Sunflower Seed & Parsley Pesto, Peach & Sweet Pepper Compote
- Honey & Rosemary Roasted New Potatoes
- Extra Virgin Olive Oil & Dill Sauteed Vegetable Medley
Dessert
- Dark Chocolate & Sea Salt Tart with Raspberry Puree & Vanilla Chantilly Cream
Sit-Down Dinner Menu 2:
Price per guest is $86.00 + tax, 12 guest minimum (With Chef Services. Wait Staff and Rentals Extra). Pick up is $65.00 per person + tax
Hors D’ Oeuvres
- Truffled Flatbread with Cremini Mushrooms, Smoked Cheddar & Roasted Garlic
- Ginger & Scallion Shrimp Patties with Hot Pepper Capers
- Lamb Rack Chops with Sun Dried Blueberry, Walnut & Oregano
First Course
- Roasted Cauliflower with Benedictine Blue Cheese & Red Chili Oil
Main Course
- Five Peppercorn & Sea Salt Seared Beef Tenderloin with Porcini Mushroom & Port wine Jus over a Forest Mushroom Melange, Potato Galette & Bacon Confetti
Dessert
- Pink Peppercorn Dusted Berries with Cassis Sabayon & Candied Almonds
Sit-Down Dinner Menu 3:
Price per guest is $100.00 + tax, 12 guest minimum (With Chef Services. Wait Staff and Rentals Extra). Pick up is $75.00 per person + tax
Hors D’ Oeuvres
- Mango Chutney Glazed Jumbo Shrimp with Charred Lemon
- Petite Bouchées with Bacon, Thyme & Ontario Maple Glaze
- Naan with Cremini Mushroom Duxelle, Aged Brie & Black Truffle Oil
First Course
- Asian Glazed Sable Fish (i.e. Black Cod) over Cilantro & Fennel Slaw with Lime
Main Course
- Rosemary & Black Pepper Seared Medium Rare Venison Tenderloin with Wild Blueberry & Forty Creek Whiskey Reduction
- Honey & Rosemary Roasted New Potatoes
- Extra Virgin Olive Oil & Dill Sauteed Vegetable Medley
Dessert
- Dark Chocolate, Chili Tart with Star Anise, Cabernet Glaze & Vanilla Chantilly Cream