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Hors D’oeuvres

Choose a selection of four Hors D’oeuvres

Chicken dumpling with a sesame soy drizzle

Cream cheese stuffed jalapenos wrapped in bacon (Gluten Free)

Sweet chili Thai meatballs on a bamboo skewer (2 per skewer)

Wild mushroom crostini with herb goat cheese spread

Tomato bruschetta on garlic brushed crostini

Poached tiger shrimp with spicy tomato sauce (Gluten Free)

Crispy vegetable spring rolls with a honey garlic dip

Smoked Salmon on a cucumber with herbed cream cheese

$9.00 per person plus tax & gratuity

 

Plated Dinner Menu 2020

Selection of freshly baked breads with savory butter

Breads include Marble Rye, Sourdough, Cheddar & Chive and Potato

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Choice of one appetizer;

 Candied beets on a bed of mixed green with crumbled goat cheese

Traditional Caesar salad, crispy bacon & creamy Caesar dressing

Mix Greens, cherry tomatoes, cucumber & poppy seed dressing

Caprese Salad ~ Vine ripe tomatoes, buffalo mozzarella & pesto

Roasted butternut squash soup with crème fraiche

Baked goat cheese purse with caramelized onions & balsamic glaze ($2.50 addition)

 

When offering a plated meal you can select two options to offer your guests.  You will need to keep track of each of your guest’s menu selections and provide a table breakdown of who is having what.  The name cards with need to be coded to indicate the guest’s menu selection.

Choice of one main course;

Chicken supreme stuffed with sundried tomato & ricotta, roasted potatoes, pesto cream sauce

Miso glazed Atlantic salmon with rice pilaf

Grade A sirloin medallion, cauliflower gratin with smoky bacon & old cheddar & beef jus

Grilled balsamic veggie stack, eggplant, Portobello, roasted red pepper, red onion & Mozzarella

All entrees are served with seasonal vegetables

 Choice of one dessert;

Molten chocolate cake with whipped cream & fresh berries

Sweet & salty caramel cheesecake

Vanilla custard tartlet with fresh raspberries

Coffee & tea service

$50.95 per person plus tax & gratuity



A 10% gratuity will be added to all caterings, and 15% to all serviced caterings