Family & Buffet
Family style service is a versatile option – a farm to table experience that brings the local freshness of artisanal foods directly to your table. Similar to a sit-down dinner, a family style reception has guests assigned to specific dinner tables or large harvest style tables and servers bring the food to the table. Large portions of the dinner offerings are placed on each table on beautiful platters for guests to pass and fill their own plates. You can vary this style of service by offering a plated first course or plated dessert and have your guests share the first and main courses family style!
Buffets are equally appealing, giving your guests a taste of everything and the opportunity to explore, socialize and chat in a more relaxed fashion during dinner. This approach offers guests a choice of dishes while considering any dietary needs and allergens, and provides for guests with varying appetites and curiosities, the opportunity to revisit the buffet.
Whichever approach you choose, whether your guests have known each other for years or have only met moments before, both styles of service offer a more relaxed and interactive approach to dining!
Pastas, Pilafs, Potatoes
oven-roasted red bliss potatoes with fresh rosemary and garlic
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crispy eggplant parmigiana — handmade pappardelle, fresh mozzarella, pomodoro sauce, grana padano
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wild and brown rice, tricoloured quinoa, spinach, charred cherry tomatoes, shallots, garlic, green beans
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Yukon gold mash, roasted garlic
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sweet potato pave — thinly sliced, roasted, cream
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scalloped potatoes, caramelized onions, cream
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saffron Israeli couscous, baby kale, tomato, parsley, toasted pine nuts, pomegranate seeds, cranberries, lemon olive oil dressing
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ricotta gnudi, wild mushrooms, truffle cream, seedlings
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butternut squash agnolotti, crispy sage, brown butter sauce, cranberries, candied pecans
Proteins
sautéed chicken piccata, served with a lemon, caper, white wine sauce
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citrus marinated boneless Cornish hen, caramelized blood orange and red onion relish
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Nona’s meatballs – served with a rich bolognese sauce
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striploin, ancho chili lime butter, charred corn chimichurri
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braised short ribs, barolo jus
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hickory wood smoked beef brisket, red wine molasses bbq sauce
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BBQ buttermilk fried chicken
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char, Arctic – tarragon, grainy mustard, beurre blanc
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grilled sablefish, spiced coconut milk
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wild caught Northern Ontario salmon
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salt crusted branzino- chunky zucchini basil pistou, lemon cherry tomatoes
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Dahl – red lentils, chopped tomatoes, coconut cream, coriander, chili, onion, brown rice (v)
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harissa grilled cauliflower steak, cauliflower mash, charred tomatoes, French beans, roasted sweet potato mash, chimichurri sauce
Salads
heirloom beet salad — herb goat cheese crumble, arugula, pistachios, grilled fennel wedge, balsamic
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shaved fennel, carrot julienne, red pepper, celery, arugula, baby kale, dried figs and apricots, red beet greens, parsley, radicchio, edible flowers, bean sprouts, cabbage, artichokes, crispy lentils, roasted chickpeas, fig balsamic dressing, crispy vermicelli
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black kale Caesar – crispy polenta, parmesan, red onion, avocado, roasted garlic dressing
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Caesar salad with boar bacon, pesto croutons and asiago cheese
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caprese salad with Buffalo mozzarella, vine tomatoes, basil pesto, balsamic
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raw butternut squash, arugula, feta, cranberries
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green papaya — fried shallots, chili, roasted peanuts, mint, Thai basil, coriander, jicama, edamame, mango, carrot, toasted coconut, coconut lime dressing
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baby organic arugula, toasted pine nuts, cherry tomatoes, shaved parmigiana, balsamic reduction
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Waldorf — barley, grapes, apple, spiced walnuts, pomegranates, red onion, manchego, sherry vinaigrette
Vegetables
charcoal grilled summer vegetables — tricoloured peppers, portabella mushrooms, Bermuda onion, asparagus, zucchini and eggplant, arugula, lemon thyme, basil
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zucchini, carrot, portabella, cashew butter pave, yellow tomato coulis
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summer succotash — sweet peas, corn, cherry tomatoes, edamame, feta, basil, arugula
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sautéed broccolini and asparagus — roasted garlic, toasted almonds
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mango, heirloom tomato, avocado — wasabi vinaigrette
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crispy corn, broccoli and cauliflower pakoras with mint and cilantro chutney
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asparagus, yellow beets, sweet potato, edamame, haricot verts, grilled Bermuda onion, rocket, white balsamic honey
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roasted root vegetables, candied pecans, orange zest
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sautéed French haricot verts – brown butter, lemon zest, almonds, crispy shallots
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caramelized organic cauliflower, toasted brioche bread crumbs, parmigiana, herbs de Provence
Desserts
Italian orange olive oil cake with macerated strawberries
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cannolis with orange crema
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crème caramel
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individual amaretti tiramisu with sabayon-mascarpone, cocoa dust and
shaved dark chocolate
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pavlova — rich lemon curd, berries, mint gremolata
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panna cotta – espresso glaze, amaretti crumble
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flourless Belgian chocolate cake, raspberry coulis, berries
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Tahitian vanilla crème brulee, berries
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sticky toffee pudding, cinnamon ice cream, toffee tuile, whisky toffee crumble
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chocolate pave, popcorn ice cream, chocolate ganache, salted caramel popcorn
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seasonal fruit shortbread crisp, vanilla bean ice cream
