Soups

Garlic Butternut Squash Soup – Creamy garlic infused butternut squash soup garnished with crème fraiche and fresh garden chives
Saffron Chicken – Delicious shreds of corn fed chicken with a mirepoix of carrots, celery and onions in a golden saffron broth garnished with Spanish saffron threads

Split Pea Soup – Hearty vivid green pea soup

Cock-a-leekie Soup – Scottish inspired soup comprised of organic leeks, whole grain rice, julienne carrots and pulled poached chicken garnished with sweet prunes

Wild Mushroom Soup – A combination of chantrelle, Portobello, oyster and cremini wild mushrooms accented by fresh thyme

Shrimp Bisque – Rich and decadent shrimp broth with a hint of brandy and fresh nutmeg garnished with jumbo shrimp & kaffir lime leaves

Salads

Plated Salads

Five Leaf Salad – Mixed baby salad greens, with cucumber hearts, cherry tomatoes, onion circles and garnished with pea sprout frizz. (Your choice of dressing)

*Caprese Salad – Sliced yellow and red hot-house tomatoes stuffed with fresh basil pesto Buffalo mozzarella, garnished with aged cherry balsamic vinegar, toasted pine nuts, extra virgin olive oil and smoked sea salt

*Berry Summer Salad – Mixed baby greens wrapped in a cucumber ring with strawberries, blueberries, blackberries, onion sprouts, and candied almonds drizzled with poppy seed dressing

Toasted Autumn Salad – Fresh Baby Spinach accompanied by cubed golden beets, pink beets and Fall squash, topped with toasted pumpkin seeds and tossed in a maple vinaigrette

Ruby Red Poached Pear Salad – Poached Anjou pear sections set upon Boston bib lettuce accompanied by crumbled Goat cheese, candied pecans and Hearts on Fire micro greens tossed in a Champagne vinaigrette

*Art Deco Caesar Salad – Crispy asiago cups filled with Caesar salad and a pancetta disk, garnished with a bruschetta chop, shaved Parmesan cheese and chiffonade of basil

Buffet Salads

Five Leaf Salad – Mixed baby salad greens, with cucumbers, cherry tomatoes, onion circles and garnished with onion sprout frizz. (Your choice of dressing)

Toasted Autumn Salad – Fresh Baby Spinach accompanied by cubed golden beets, pink beets and Fall squash, topped with toasted pumpkin seeds and tossed in a maple vinaigrette

Ruby Red Poached Pear Salad – Poached Anjou pear sections set upon Boston bib lettuce accompanied by crumbled Goat cheese, candied pecans and Hearts on Fire micro greens tossed in a Champagne vinaigrette

Caesar Salad – Freshly tossed romaine lettuce, bacon bits, croutons, fresh Parmesan cheese and creamy Caesar dressing

Greek Salad – Chunky fresh peppers, cucumbers, tomatoes, black olives and feta cheese, tossed in a traditional Greek dressing

Asian Crunch Coleslaw – Shredded cabbage mixed with Chow Mein noodles, green mango, carrot and green onions marinated in sweet soy vinaigrette

Marinated Vegetable Salad – Broccoli, cauliflower, chickpeas, assorted seasonal vegetables and sesame seeds, mixed with a sun-dried tomato vinaigrette

Mediterranean Pasta Salad – Penne noodles with diced tomatoes, red onions, black olives and feta cheese and tossed in a classic Greek dressing

Fusilli Pasta Salad – Chilled Fusilli noodles with diced carrots, celery and onions in a refreshing oil and vinegar dressing

Cous Cous Salad – Chilled Cous Cous mixed with cherry tomatoes, flat leaf parsley, red onion, toasted almonds and lemon zest

Native Canadian Rice Salad – White and wild rice, celery, red peppers, cranberries and onions blended in red wine sesame
vinaigrette

German Potato Salad – Diced mini red skinned potatoes with capers, pickled sweet gherkins, red onion and fresh parsley dressed in a wholegrain Dijon vinaigrette

Beef and Veal Entrees

Beef Tenderloin – Beef Tenderloin medallions seared with a Bolivian Rose sea salt and herb crust

Prime Rib au Jus – brushed with a Dijon, roasted garlic and rosemary rub and served with horseradish and onion jam

Roast Beef au Jus – oven roasted and seasoned topside of beef served with horseradish and grainy Dijon

Grilled Beef Shish Kabobs – Skewers of seasoned beef with fresh peppers, onions and tomatoes

Veal Osso Bucco – Classic Italian veal shanks braised in freshly chopped plum tomatoes, carrots, celery, fennel seeds, rosemary and red chillies, garnished with gremolata

Peppercorn Roasted Strip loin – Roast Strip loin seasoned with cracked peppercorns

New York Strip loin Steak – Tender marinated 8 – oz. steaks, grilled to order

Beef Wellington – Succulent filet mignon accented by chicken liver pate and wrapped in a delicate puff pastry

Poultry Entrees

Chardonnay-Mushroom Chicken – Grilled chicken breast accented by a rich Chardonnay & wild mushroom cream sauce

Rosemary Chicken Breasts – Chicken breasts simmered in an aromatic rosemary sauce

Apricot Chicken – Grilled chicken breasts brushed with a sweet apricot glaze

Hunter Chicken – Grilled chicken breasts drizzled in a Cabernet, wild mushroom and caramelized garlic sauce

Margarita Salsa Chicken – Gently spiced chicken topped with a refreshing pineapple and cilantro salsa

Chicken Cacciatore – Grilled chicken breasts simmered in an Italian-style primavera sauce including tomatoes, onions, black olives and mushrooms

Roast Turkey with Gravy and Cranberry – Sliced oven roasted turkey on a bed of savoury stuffing

Chicken Supreme – Crispy skinned chicken supreme accompanied by a sage burnt butter sauce

*Sesame Stuffed Chicken – Sesame breaded chicken stuffed with Cranberries, Apricots and Goat Cheese

Pork and Lamb Entrees

Glazed Ham – Baked bone-in ham with our chef’s signature sweet & sour glaze

Roast Loin of Pork – Roasted with honey mustard glaze and served with mango chutney

*Rosemary Crusted Leg of Lamb – Leg of lamb, grilled with a Dijon, rosemary and white truffle rub

*Stuffed Pork Tenderloin – Pork Tenderloin stuffed with ricotta cheese, sun dried tomato and spinach

Vegetarian Entrees

Ratatouille Napoleon – Portobello mushroom, eggplant, zucchini, red pepper & onion stacked on a Polenta circle accompanied by marinara sauce

Spinach and Cheese Rotollo – Spinach sheet noodles layered with a feta, ricotta and spinach blend and topped with a Parmesan cream sauce

Cheese Tortellini – Cheese filled pasta pockets tossed in a rosé sauce

Grilled and Marinated Vegetable Brochette – Skewers of grilled vegetables and marinated tofu rubbed with a flavourful red pepper sauce

Vegetarian Lasagne – Garden vegetables layered with tomato sauce, noodles and a cheese blend.

Eggplant Torte – Eggplant stripes layered with spinach, ricotta……..?

Portobello Mushroom Stack – Pan fried garlic infused Portobello mushrooms on a bed of sautéed white kidney beans topped with an oyster mushroom sauce


Starch Side Dishes

Oven-Roasted Potatoes – Skin-on New potatoes oven-roasted in a blend of herbs and spices

Whipped Sweet Potatoes – Smooth whipped sweet potatoes

Garlic Mashed Yukon Gold Potatoes – Yukon gold mashed potatoes infused with garlic

Pomme Anna – Layered Yukon gold and sweet potato with fresh thyme and purple sage

Baked Potatoes – Accompanied by sour cream and butter

Moroccan Spiced Cous Cous – Warm cous cous infused with lemon zest, teardrop tomatoes, red onion and toasted almonds, drizzled with extra virgin olive oil

White and Wild Rice Pilaf – Seasoned long grain white rice and a hint of wild rice

Fluffy Basmati Rice – Light fluffy white rice

Perogies- Deep-fried potato and cheddar perogies topped with caramelized onions, bacon and served with sour cream

Savoury Stuffing – Traditional sage bread stuffing

Yorkshire Pudding – British style Yorkshire pudding served with au jus

Double-Stuffed Baked Potatoes – Baked potatoes stuffed with roasted garlic and sour cream then finished off in the oven

Vegetable Side Dishes

Glazed Baton Carrots – Fresh baton carrots, mixed with parsley and a brown-sugar glaze

Maple Dill Baton Carrots – Baton carrots glazed in a maple and dill seasoning

Thin Green Bean Almandine – Thin green beans topped & candied almond slivers

Peppercorn Thin Green Beans – Thin green beans & crushed peppercorns

Peaches and Cream Corn – Sweet kernel corn in a light butter sauce

Peas with Roasted Onions – Sweet baby peas buttered and tossed with roasted red onions

Mashed Turnip, Sweet Potato and Apple – Drizzled with maple syrup

Roast Glazed Beets – Roasted golden and pink beets brushed with a Dijon & fig glaze

Roasted Root Vegetable Confetti – Oven roasted seasoned parsnips, turnips, carrots and onions

Garlic Roasted Vegetables – Oven roasted zucchini, summer squash, eggplant, peppers, and mushrooms tossed in garlic

Roasted Red Peppers with Gourmet Mushrooms – Grilled red peppers sautéed with roasted Portobello mushrooms, onions and garlic

Steamed Asparagus Spears – Steamed asparagus spears topped with refreshing lemon zest.

Seasonal Local Vegetable – Let our chef’s pair local seasonal vegetables picked that day with your meal for the freshest flavour