2018 Catering Menu


Some of Our Favourite Canapés


From The Butcher

Meatloaf Sliders with beef, pork, veal and bacon, topped with old cheddar and our house sauce on a mini brioche bun

Chicken Parmesan Sliders with chicken filet, mozzarella, parmesan and marinara sauce

Turkey Sliders with caramelized onion and sage topped with brie and a savory cranberry scallion relish

Mini Wellingtons with beef tenderloin & mushroom cheddar duxelle wrapped in puffed pastry

Chicken Pot Pie with caramelized leeks, carrots, celery and thyme

Smoked Caledon Duck Breast with a blackberry and chive relish on a toast point

Smoked Norfolk County Turkey with a dried cherry glaze and local soft goats cheese in a phyllo cup

Roasted Ontario Beef Tenderloin on a hand-made asiago thyme cookie

Chicken Breast Skewers with oregano, lemon and rubbed garlic with cucumber dill yogurt

Bison Skewer with thyme and garlic aioli

Mini Stuffed Potatoes with bacon crème fraiche,asiago, scallions and chives

Mini Croque Monsieur with ham, gruyere Bartlett pears

From The Farmer

Imperial English Cheddar Mousse served in a pastry cup

Tomato, Scallions, and Basil in a pastry cup

Wild Mushroom Compote with Ontario goat's cheese served in a phyllo basket

Mini Stuffed Potatoes with, caramelized onions, chive, Parmesan and crème fraiche

Leek and Five Onion Tartlets with three year old Eastern Ontario cheddar

Kimchi (pickled spicy cabbage) Granny Smith Apple & Dried Cranberry in a cucumber boat

Oven-roasted Fine Ratatouille with feta cheese in a pâte brisée tartlet

Mini Roasted Red Potatoes topped with gorgonzola chive mousse

ortobello Mushroom, Bermuda Onion & Red Pepper Skewers with a sweet balsamic drizzle

From The Fish Monger

Hand-made Gravlax Salmon served with a fennel salad in a tortilla cup

Local Wild Pickerel Lollipop with a lemon zest tartar sauce

Calamari Salad with tomato, cucumber and olive tapenade in a pita cup

Wild Shrimp served holiday style with a horseradish dipping sauce

Maple Glazed Wild Salmon Skewers with a citrus dipping sauce

Scallop Ceviche with avocado puree in a corn tortilla cup


Food Stations

Buffet One

Roasted Grain-fed Chicken with oregano, garlic and lemon zest

New Potato Salad with egg, celery and red onion in a Dijonnaise dressing

Roasted Root Vegetables with thyme

Late Harvest Heirloom Tomato Salad with shaved parmesan extra virgin olive oil and balsamic

Tender Greens with green onion, sweet pepper red onion and a citrus vinaigrette

Selection of Hand-made Breads sprinkled with pink sea salt

Selection of Butter Tarts, Lemon Meringue Tarts, Chocolate Mousse Tarts
and Petit Fours with Late Harvest Fresh Fruit

Buffet Two

Braised Beef Short Ribs slow roasted with garlic and shallots

Smoked Salmon with shaved onion, capers and fresh lemon

Wild Rice Salad with roasted beets, sweet pickles and apple

Twice Baked Potatoes stuffed with asiago, caramelized onions and chives

Broccoli Bake with fontina and parmesan cheeses, olive oil and seasoned bread crumbs

Roasted Beet and Hydroponic Green Salad with a mustard vinaigrette

Selection of hand-made breads sprinkled with pink sea salt

Hand-made Apple Pie served with vanilla bean ice cream

Buffet Three

Pork Tenderloin stuffed with maple glazed baked apples, dried apricots, almond slivers and fresh savoury

Calamari Salad with cucumber, diced red and yellow peppers, cilantro and a citrus vinaigrette

Orzo Salad with green onion, sundried tomatoes, black olives and basil

Country Mash with carrots, squash, turnips and celery root

Arugula, Mache and Baby Spinach with scallions, blood oranges and sweet peas

Selection of handmade breads sprinkled with pink sea salt

Maple Sugar Bread Pudding with whipping cream and a frozen berry compote

Buffet Four

Roast Beef Tenderloin in a baco noir and rosemary reduction sauce

Twice-Baked Potatoes stuffed with asiago, pancetta, caramelized red onion and chives

Roasted Root Vegetables – celery root, turnip, sweet potato and carrots with olive oil, citrus and fresh oregano

Local Pickerel rolled with roasted red peppers and an olive tapenade

Celery, Autumn Apples, Roasted Walnuts and Grapes in a dijon mayo dressing

 Baby French Green Beans with browned butter, shallots and fresh mint

Selection of Handmade Breads with House-churned butter sprinkled with Hawaiian pink sea salt

French Lemon Curd Tarts and Traditional Ontario Butter Tarts

 Buffet Five

Local Boneless Game Hens in a honey garlic pomegranate glaze 

Local Beet Root Salad with sugar snap peas and apples in a white wine vinaigrette

Fingerling Potato Salad with Dijon mustard, olive oil and dill

Roast Tomatoes and Garlic with basil, balsamic syrup and olive oil

Individually Stuffed Red Peppers with asiago cheese, bread crumble, scallions and chives

Mache and Baby Spinach Salad with cucumber, grape tomato, shave red onion and a lemon vinaigrette

Chocolate Truffle Cake with Irish Cream

Selection of Handmade Breads with House-churned butter sprinkled with Hawaiian pink sea salt

Emmanuel Mark
Chef/Supervising Event Producer
Emmanuel (Manny) Mark has over 25 years of both front of house and kitchen management experience in restaurants and catering.  Serving as one of our supervising producers, Manny is known as a mentor for young catering professionals. He is responsible for the execution of our culinary creations and our signature, bespoke offerings.  Manny’s love of food began in his mother’s kitchen in Greece and he continues to cultivate cuisine that is fresh, vibrant and filled with flavour. Manny's commitment to creating excellence in multi-cultural food's with our global commitment to using local and safely grown ingredients is key to our commitment to the telling of culinary stories in the most authentic of fashions.