3 course set menu featuring an appetizer, entree and dessert. Coffee and tea included. Wine table service during the meal.

Appetizers

• Tender shoots and leaves - prosciutto, purple plums, and sheep’s milk cheese with plum and white balsamic vinaigrette
• Leek and potato potage - crispy bacon, toasted walnuts, blue benedictine
• Creamy garlic and parsley escargot - forest mushroom, puff pastry, garlic chips
• Sweet potato and sage soup - chive batons and maple chili cream
• Spice rubbed carpaccio of beef - celeryroot remoulade, lemon oil, garlic crostini
• Beet cured atlantic salmon - poached duck egg, fried capers, baby greens and citrus vinaigrette

***

Signature entrées

Served with chef's freshest in-season accompaniments

• Penne pasta with chorizo, rapini and parmesan cream
• Buckwheat honey glazed cornish game hen
• Rum honey smoked cornish hen
• Horseradish and herb crusted atlantic salmon
• Lake huron trout and sea scallop duo
• Prosciutto wrapped arctic char
• Atlantic salmon with whiskey orange marinade
• Grain mustard rubbed ontario tenderloin of pork
• 10oz grilled bone-in pork chop
• Grilled dry rub ontario tenderloin of pork
• Butternut and goats cheese stuffed breast of chicken
• Maple glazed breast of chicken

***

Desserts

• Caramelized lemon tart - hazelnut butter crust, maple walnut ice cream
• New York style cheesecake - oreo crust, stewed fruit
• Espresso and dark chocolate crème brûleé - burnt sugar crust, pecan ice cream
• Red wine poached niagara pear - fruit and ricotta stuffing, sugar puffed pastry
• Gelato from niagara's italian ice cream
• Lindt chocolate and caramel ganache tart - dulce de leche

3 course set menu featuring an appetizer, entrée and dessert, coffee and tea. Champagne toast, professional bartender and 3 hours open bar, wine service during meal.

Appetizers

• Tender shoots and leaves - Prosciutto, purple plums, and sheep’s milk cheese with plum and white balsamic vinaigrette
• Leek and potato potage - Crispy bacon, toasted walnuts, blue benedictine
• Creamy garlic and parsley escargot - Forest mushroom, puff pastry, garlic chips
• Sweet potato and sage soup - Chive batons and maple chili cream
• Spice rubbed carpaccio of beef - Celeryroot remoulade, lemon oil, garlic crostini
• Beet cured Atlantic salmon - Poached duck egg, fried capers, baby greens and citrus vinaigrette

***

Signature entrées

Served with chef's freshest in-season accompaniments

• Penne pasta with chorizo, rapini and parmesan cream
• Buckwheat honey glazed cornish game hen
• Rum honey smoked cornish hen
• Horseradish and herb crusted atlantic salmon
• Lake huron trout and sea scallop duo
• Prosciutto wrapped arctic char
• Atlantic salmon with whiskey orange marinade
• Grain mustard rubbed ontario tenderloin of pork
• 10oz grilled bone-in pork chop
• Grilled dry rub ontario tenderloin of pork
• Butternut and goats cheese stuffed breast of chicken
• Maple glazed breast of chicken

***

Desserts

• Caramelized lemon tart - Hazelnut butter crust, maple walnut ice cream
• New York style cheesecake - Oreo crust, stewed fruit
• Espresso and dark chocolate crème brûleé - Burnt sugar crust, pecan ice cream
• Red wine poached niagara pear - Fruit and ricotta stuffing, sugar puffed pastry
• Gelatofrom niagara's italian ice cream
• Lindt chocolate and caramel ganache tart - Dulce de leche

Mix and mingle with your guests while enjoying a butler hand passed hors d’oeuvres reception, three chef manned food stations, professional bartender and 5 hours open bar, coffee and tea.

Cocktail hour hors d'oeuvres

• Shrimp and scallop “lollypop” with orange anise syrup
• Grilled grain mustard beef tenderloin skewers with red currant glaze
• Smoked salmon, boiled quail egg and lemon cream on crostini
• Cold poached “P. E. I. ” Mussels with pickled vegetable salad
• Classic B. B. Q. Chicken satay withspicy peanut sauce

***

Appetizers

• Tender shoots and leaves - Prosciutto, purple plums, and sheep’s milk cheese with plum and white balsamic vinaigrette
• Leek and potato potage - Crispy bacon, toasted walnuts, blue benedictine
• Creamy garlic and parsley escargot - Forest mushroom, puff pastry, garlic chips
• Sweet potato and sage soup - Chive batons and maple chili cream
• Spice rubbed carpaccio of beef - Celeryroot remoulade, lemon oil, garlic crostini
• Beet cured Atlantic salmon - Poached duck egg, fried capers, baby greens and citrus vinaigrette

***

Signature entrées

Served with chef's freshest in-season accompaniments

• Penne pasta with chorizo, rapini and parmesan cream
• Buckwheat honey glazed cornish game hen
• Rum honey smoked cornish hen
• Horseradish and herb crusted atlantic salmon
• Lake Huron trout and sea scallop duo
• Prosciutto wrapped arctic char
• Atlantic salmon with whiskey orange marinade
• Grain mustard rubbed ontario tenderloin of pork
• 10oz grilled bone-in pork chop
• Grilled dry rub ontario tenderloin of pork
• Butternut and goats cheese stuffed breast of chicken
• Maple glazed breast of chicken

***

Desserts

• Caramelized lemon tart - Hazelnut butter crust, maple walnut ice cream
• New York style cheesecake - Oreo crust, stewed fruit
• Espresso and dark chocolate crème brûleé - Burnt sugar crust, pecan ice cream
• Red wine poached Niagara pear - Fruit and ricotta stuffing, sugar puffed pastry
• Gelato from Niagara's Italian ice cream
• Lindt chocolate and caramel ganache tart - Dulce de leche

***

Stations

Minimum 25 guests, based on market prices

Enjoy a cocktail reception style station with a personal chef

Shellfish

Assorted shellfish served on crushed ice with lemon wraps, fresh grated horseradish, hot sauce, mignonette and spiced cocktail sauce

• Fresh “glacier bay” east coast oysters
• Poached jumbo shrimp
• Hot steamed “pei” mussels

White wine, butter and parsley Or Dark lager and julienne vegetables

Crab, tarragon and potato cakes

Risotto

Cooked to order in the dining room

Please select (1)

• Butternut squash and chives
• Goats cheese and forest mushroom
• Smoked chicken and potato hay
• Saffron and oven roasted tomato
• Asparagus and champagne
• Sweet potato and spring onion
• Basil pesto and beef tips

***

Stations

Minimum 25 guests, based on market prices

Enjoy a cocktail reception style station with a personal chef

Artisanal farmhouse cheese board

The chef will select (4) cheeses from small lot ontario and quebec producers highlighting hand crafted artisan products. Served with crusty breads, crackers, preserves and fresh fruit garnishes

Smoked and cured meat “charcuterie” board

House made, local and imported meats, cold marinated vegetables, pickles, preserves and crusty breads

Slow roasted and hand carved striploin of beef

Fresh horseradish and handmade demi-glace. Served with farm fresh vegetables and seasonal accompaniments

Butler hand passed hors d’oeuvres reception with a 4-course meal to follow including: appetizer, seasonal risotto course, entree, dessert and an after-glow late night buffet. Includes champagne toast, professional bartender and 5-hour open bar with premium liquor upgrades, coffee and tea.

Cocktail hour hors d'oeuvres

• Shrimp and scallop “lollypop” with orange anise syrup
• Grilled grain mustard beef tenderloin skewers with red currant glaze
• Smoked salmon, boiled quail egg and lemon cream on crostini
• Cold poached “P. E. I. ” Mussels with pickled vegetable salad
• Classic B. B. Q. Chicken satay with spicy peanut sauce

Appetizers

• Tender shoots and leaves - Prosciutto, purple plums, and sheep’s milk cheese with plum and white balsamic vinaigrette
• Leek and potato potage - Crispy bacon, toasted walnuts, blue benedictine
• Creamy garlic and parsley escargot - Forest mushroom, puff pastry, garlic chips
• Sweet potato and sage soup - Chive batons and maple chili cream
• Spice rubbed carpaccio of beef - Celeryroot remoulade, lemon oil, garlic crostini
• Beet cured Atlantic salmon - Poached duck egg, fried capers, baby greens and citrus vinaigrette

Signature entrées

Served with chef's freshest in-season accompaniments

• Penne pasta with chorizo, rapini and parmesan cream
• Buckwheat honey glazed cornish game hen
• Rum honey smoked cornish hen
• Horseradish and herb crusted atlantic salmon
• Lake Huron trout and sea scallop duo
• Prosciutto wrapped arctic char
• Atlantic salmon with whiskey orange marinade
• Grain mustard rubbed ontario tenderloin of pork
• 10oz grilled bone-in pork chop
• Grilled dry rub Ontario tenderloin of pork
• Butternut and goats cheese stuffed breast of chicken
• Maple glazed breast of chicken

Desserts

• Caramelized lemon tart - Hazelnut butter crust, maple walnut ice cream
• New York style cheesecake - Oreo crust, stewed fruit
• Espresso and dark chocolate crème brûleé - Burnt sugar crust, pecan ice cream
• Red wine poached niagara pear - Fruit and ricotta stuffing, sugar puffed pastry
• Gelatofrom Niagara's Italian ice cream
• Lindt chocolate and caramel ganache tart - Dulce de leche

Stations

Minimum 25 guests, based on market prices

Enjoy a cocktail reception style station with a personal chef

Shellfish

Assorted shellfish served on crushed ice with lemon wraps, fresh grated horseradish, hot sauce, mignonette and spiced cocktail sauce

• Fresh “glacier bay” east coast oysters
• Poached jumbo shrimp
• Hot steamed “PEI” mussels
• White wine, butter and parsley Or Dark lager and julienne vegetables
• Crab, tarragon and potato cakes

Risotto

Cooked to order in the dining room

Please select (1)

• Butternut squash and chives
• Goats cheese and forest mushroom
• Smoked chicken and potato hay
• Saffron and oven roasted tomato
• Asparagus and champagne
• Sweet potato and spring onion
• Basil pesto and beef tips

Stations

Minimum 25 guests, based on market prices

Enjoy a cocktail reception style station with a personal chef

Artisanal farmhouse cheese board

The chef will select (4) cheeses from small lot ontario and quebec producers highlighting hand crafted artisan products. Served with crusty breads, crackers, preserves and fresh fruit garnishes

Smoked and cured meat “charcuterie” board

House made, local and imported meats, cold marinated vegetables, pickles, preserves and crusty breads

Slow roasted and hand carved striploin of beef

Fresh horseradish and handmade demi-glace. Served with farm fresh vegetables and seasonal accompaniments