Spring Plated Dinner West Coast King Crab & PEI Lobster of Crustacean chowder, fine Brunoisse of Ontario grown vegetable & fresh garlic chive garnish Delicate Spring Risotto of Green & White Asparagus, shaved Parmesan, toasted Pine Nuts Filet of Arctic Char, medley of local Fiddleheads, marinated Globe Artichokes, Ontario Ramp Tapenade of Black truffle, fine Tomato concasse & baby Chive Chocolate Torte, sweet Berries, Crème Anglaise Summer Buffet Dinner Menu Bufala di Mozzarella with heirloom Tomatoes, fresh Basil Chiffonade, Balsamic reduction Roasted Ontario Rack of Lamb with minted Pistachio pesto Roasted BC Halibut with lemon Tartare Baby new Ontario Potatoes Haricot Verts Insalata Antipasti of grilled Asparagus, Red Onions, Mushrooms, Peppers, Zucchini, Beets & Carrots Plated Dinner Menu Buffet Lunch Menu Asparagus, Kohlrabi, Fennel and Blueberry Salad Grilled baby Carrot and Arugula Salad with Brown Butter vinaigrette Summer Farro Salad with Radishes, Apples, Gouda Cheese, Citrus Vinaigrette Gingered Salmon with Grilled Corn and Watercress Grilled Free Range Breast of Chicken with Grape Tarragon Sauce Key Lime Citrus Tart with fresh berries
Fall Warm Buffet Luncheon Baby Arugula, dried Cranberries, candied Pecans, local Chevre Hunter’s Stew with braised Ontario Beef shank with seasonal Root Vegetables Whipped Garlic mashed Potatoes Caramelized Cipollini Onion Pie with fresh Thyme Sautéed Black Kale with Woodland Mushrooms Apple Plum Cobbler with homemade Tahitian Vanilla Ice Cream Room Temperature Buffet Luncheon Rosemary & Honey crusted free range Chicken Supreme served with roasted Apple Chutney Phyllo Tart with herb Feta, Roasted Peppers, Sun dried Tomatoes and fresh herbs Fingerling Potato Salad with Grape Tomatoes, torn Chervil, French shallots, Grainy mustard Roasted seasonal Vegetable Salad with fresh herbs & Niagara Riesling vinaigrette Pineapple Upside down Cake with Brandy Crème Anglaise Winter Hot Buffet Dinner Grilled Endive, baby Arugula, Apple and Maple dale Cheddar salad, Maple Vidal dressing Roasted Root Vegetables with fresh Thyme and Citrus Roast loin of Veal stuffed with Pears and Shallots, served with a White Wine jus Jail house filet of Atlantic Salmon, Citrus crust, preserved Lemon drizzle Wild and White rice salad with caramelized Onions and grilled Shiitake mushrooms Pumpkin mousse with dark Chocolate Hazelnut Florentines See our Sample Menus below –
