Our catering menus are as follows:
Appetizers.....A La Carte
(all items are sold on an amount per person)
(3 options) $ 15.00 per person (9 pieces per person) or (4 options) $ 20.00 per person (12 pieces per person)
(6 options) $ 25.00 per person (15 pieces per person)
Bacon wrapped Scallops (12 per plate)
Escargot Stuffed Mushroom Caps (12 per plate) upon availability
Sushi (15 per plate)
Lobster Puff Pastry (12 per plate) upon availability
Smoked Salmon on Crackers (12 per plate)
Shrimp Cocktail (12 per plate)
Mine Thai Spring Rolls (12 per plate)
Mini three cheese Quiche (12 per plate)
Cucumber Bites with a tuna mousse (12 per plate) upon availability
Bruschetta (12 per plate)
Pork Won Tons (12 per plate)
The following will be an additional charge and not part of the above pricing:
Oysters on the half shell (min order of 30 at $3 each) upon availability
Tuna Tartare (12 per plate) upon availability
Catering Trays available.....
(V) indicates a vegetarian options for your guests
Hummus served with greek pita (V) $ 25.00
A roasted red pepper dip served with deep fried floured tortilla chips (V) $ 25.00
Sushi (V) $ 45.00 (30 portions)
Vegetable Tray (V) $ 30.00
Fruit Tray (V) $ 45.00
Cheese Tray (V) $ 45.00
Combo Fruit and Cheese Tray (V) $ 45.00
We also have dessert trays available with baby sized chocolate éclairs, mini glazed fruit tarts as well as mini brie in puff pastry $ 45.00
Menu # 1 (A) $ 24.99 + (B) $ 29.99
(+ tax and gratuity)
(For menu 1A, choose one of the below, all guests receive the same)
(For menu 1B, choose two from each of the below categories,
then all guests choose between the two pre-chosen options,
from a menu provided on the night of the event)
Appetizers.....
Mushroom Bisque ~ local valley mushroom with brandy and cream
Valley Harvest Salad ~ mixed greens with roasted beets and feta cheese
Vegetable Strudel~ sautéed vegetables, local goat cheese, wrapped in phyllo pastry
Entrees...
Chicken Penne Pasta ~ Roasted pepper, onion, white wine, in a cream sauce
Vegetable Penne prima Vera ~ roasted veg, tossed in an oil and garlic cream sauce
6 oz Beef Tenderloin ~ with a green peppercorn demi (steaks served medium)
Roasted Pork loin ~ bone in, topped with a savoury apple and raisin marmalade
Herb Roasted Chicken Supreme ~ with a tomato basil sauce
Salmon ~ Pan roasted Atlantic Salmon with a Mango salsa
~~All entrees served with roasted lemon herb potatoes and vegetables~~
Desserts...
Lemon crème Brule, éclairs, or Chocolate Cheesecake
Menu # 2 (A) $ 34.99 + (B) $ 39.99
(+ tax and gratuity)
(For menu 2A, choose one of the below, all guests receive the same)
(For menu 2B, choose two from each of the below categories,
then all guests choose between the two pre-chosen options,
from a menu provided on the night of the event)
Appetizers.....
Asian Salad ~ Mixed greens, sesame vinaigrette, fresh sprouts, mandarins, and topped with crunchy wontons
Mushroom and Goat Cheese Strudel~ Roasted Local valley mushrooms, tossed with goat cheese and wrapped in phyllo pastry, finished in truffle oil and greens
Lobster Bisque ~ Creamy soup made from fresh Lobster stock, finished in cream
Entrees...
Seafood Pasta ~ Lobster, scallops, shrimp and veg in a Lobster sauce
Duck~ Pan roasted, with a herbed valley honey glaze and cooked medium
8 oz Tenderloin ~ with a green peppercorn demi (steaks medium)
Lamb shanks~ Braised in red wine and stock served with au jus
~~All entrees served with Red Skinned Smashed potatoes and steamed vegetables~~
Desserts...
Pear in Puff Pastry~1/2 poached pear, wrapped in puff pastry, with ice cream
Brie cheese in Puff Pastry~ with a fresh raspberry drizzle
Fresh Fruit cup~ fresh cut fruit in a lemon/green tea simple syrup
