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COCKTAIL RECEPTION MENU

 

COOL PASSED HORS D’OEUVRES

 

POTATO CRISP

Feta/Black Olive Tapenade/Sun Dried Tomato/Walnut Oil Drizzle

SPICY TUNA TATAKI

Daikon/Julienne Snow Peas/Asian Pear

AVOCADO & CHORIZO

Avocado Puree/Manchego/Roast Tomato/Corn Crisp

 

WARM PASSED HORS D’OEUVRES

 

GRILLED MINI BRIOCHE BEEF BRISKET

Fontina/Chipotle BBQ Sauce/Summer Slaw

DUCK CONFIT EMPANADA

Salsa Verde

CRAB CAKES

Thyme/Lemon/Cucumber/Chipotle Cream

 

STATIONARY

 

CLASSIC CHICKEN LIVER PÂTÉ

Served with assorted breads and biscuits

ARTISANAL CHEESE PLATTER

Featuring local Quebec and Ontario cheeses. Accompanied by house-made chutneys, spiced nuts, grapes, Raincoast crisps and artisanal breads

GRAZING PLATTER

Assorted olives, pickled mushrooms, Marinated artichokes with roasted red peppers served with bamboo picks, assorted breads and pita crisps

GOURMET POUTINE

Gourmet poutine with port sauce and traditional curds served with mini take away containers and forks

 

Starting at $35/pp excluding service/rentals/beverages/delivery

 

PLATED DINNER MENU

 

COOL PASSED HORS D’OEUVRES

 

SMOKED SALMON ROULETTE

Dill Crepe/Trout Roe

POTATO CRISP

Feta/Black Olive Tapenade/Sun Dried Tomato/Walnut Oil Drizzle

 

WARM PASSED HORS D’OEUVRES

 

CHICKEN SATAY SKEWER

Coconut Peanut Sauce

VEGETARIAN SPRING ROLLS

Thai Dipping Sauce

 

PLATED DINNER

Grilled Ontario peaches layered with heirloom tomatoes and fresh bocconcini ïŹnished with our white balsamic vinaigrette.
Beau’s braised shortribs with our ginger molasses glaze
Roasted root vegetables with fennel and leek roasted garlic mashed potatoes
True Loaf bread and butter
Maple crÚme brûlée
Francesco’s coffee and Numi tea

 

Starting at $55/pp excluding service/rentals/beverages/delivery

 

FAMILY STYLE MENU

 

COOL PASSED HORS D’OEUVRES

 

AVOCADO & CHORIZO

Avocado Puree/Manchego/Roast Tomato/Corn Crisp

MADRAS SPICED GRILLED SHRIMP

Toasted Coconut/Ataulfo Mango Glaze

 

WARM PASSED HORS D’OEUVRES

 

DUCK CONFIT EMPANADA

Salsa Verde

GARBANZO BEAN & RED PEPPER FRITTER

 

Garlic Aioli/Pickled Shallots

 

MAIN COURSE

Baby lettuce with fennel, orange, and pine nuts tossed with white balsamic vinaigrette
B.C. cedar plank salmon served to the table with our tomato caper concassé
Rack of spring lamb with our fresh cucumber and mint relish
Grilled asparagus with citrus and black pepper vinaigrette
New baby potatoes with fresh herbs and roasted garlic
Mini spring vegetable medley; new baby vegetables — patty pans, zucchini, grape tomatoes, sweet peppers tossed with feta and olive oil

 

TO END

 

Artisanal cheese platters featuring local Quebec cheese, accompanied by house-made chutneys, spiced nuts, grapes, Raincoast crisps and crostini

True Loaf bread and butter

MINI DESSERTS

Tiered stands of tempting delights:
Mini maple crÚme brûlée/chocolate hazelnut petite fours/raspberry tartlets
Francesco’s coffee and Numi tea
Carafes of water & San Pellegrino on tables

 

Starting at $75/pp excluding service/rentals/beverages/delivery