Passed Hors D’Oeuvres

Poached Atlantic Lobster on an Amaranth Cake with a lemon vanilla drizzle

Mini Candy Striped Beets tossed with thyme and lemon zest stuffed with toasted Macadamia chevre

Wild Mushroom and Brillat Savarin cheese in a miniature brioche round

BBQ Station

Horseradish, Cider BBQ, house made Mustard, Tzatziki, nine herb Chimi Churri

Sliced “AAA” Beef Tenderloin with a Three Peppercorn Cream Demi

Sliced Boneless “Naturally Raised” Chanteclaire Rouge Chickens grilled flat with a chipotle orange Glaze

BC Halibut with lemon, thyme and ginger

Passed Shooter

Spiced Yellow Tomato and Sweet Pepper Gazpacho

Garnished with an Avocado Crème Fraiche, Chive Gel and a Chili Pimento Gel

Duck Station – lower level

Smoked BBQ Duck with fried rice, scallions, fried tofu and baby corn

Grazing Station

Heirloom Tomato and Buffalo Mozzarella Salad with toasted hemp seeds, torn basil and reduced Balsamic

Grilled Summer Vegetable Salad marinated in fresh herbs and “Niagara” Cider Vinegar

Baby Three Potato Salad with roasted corn, caramelized Vidalia onions and Grainy Mustard

Grilled Za’tar Flatbreads with Minted Hummus and an Arugula roast garlic dip

Passed Dessert

Trifle Shooters with fresh berries, whipped cream and sponge cake