DINNER MENUS – PLATED

Sample Menus are listed below.  Reach out to our events team for more information on how to customize your menu.

Dinner Menu #1**

Kabocha squash soup, crisp pancetta, fried sage OR
Pear and parsnip potage, smoked duck breast 

Herb-crusted AAA tenderloin, truffled risotto cake, spinach mushroom sautée, red wine demi, radish sprouts

Caramelized apple, spiced gateau, cider brandy cream

Dinner Menu #2**

Sweet and bitter greens, oven-dried grapes, Fourme d’Ambert, candied walnuts, lemon vinaigrette OR
Camembert pear tartlet (warm), caramelized onion, thyme, baby green salad 

Red-wine braised short rib, celeriac puree, braising jus, roasted roots, crisp onions

Sticky toffee pudding, orange caramel rum sauce, candied kumquats

Dinner Menu #3

Shaved heirloom beetroot, citrus, pistachio, goat cheese, watercress, citrus ginger vinaigrette

Pan-seared Ontario pickerel, de Puy lentils, asparagus, honey mushrooms, beurre noisette

Flourless chocolate torte, almond, citrus, orange Cointreau crema

 

Dinner Menu #4

Lobster, shrimp, salmon ravioli, lemongrass cream, wilted spinach, tomato concassée

Supreme of chicken, tarragon spinach stuffing, vermouth orange butter sauce, roasted fingerlings, glazed heirloom carrots

Shiraz-poached pear, spiced nut and dried fruit filling, dark chocolate sauce

You are welcome to mix and match menus (ie. swap starters, desserts, etc.). 
All menus include assorted breads and butter.  Hors d’oeuvres can be added to your menu if desired.  Please inquire. 
**Denotes menus that do NOT require a chef.  Menus without this symbol can be ordered without staff but please note that the demands in the kitchen will be greater than the other menus listed. 
Minimum of 2 people for any menu.
All guests are required to have the same menu (with the exception of a food allergy or restriction).