PRE-DINNER COCKTAIL RECEPTION FOOD INCLUDES:

Choice of 4

Hot Hors D’oeuvres

• • Korean Style Beef Satay with Wasabi Sesame Soy
  • Thai Chicken Satay with Peanut Sauce
  • Garlic Shrimp Satay with Burnt Sesame Soy
  • Spanakopita with Tzatziki Sauce
  • Crispy Escargot Lollipops with Brown Butter Emulsion
  • Beef Sliders with Bacon Jam
  • Grilled Portobello Honey Glazed Goat Cheese Slider
  • Seafood Cake Sliders with Rouille Sauce
  • Pork Belly Crostini – Tomato Jam/ Crème Fraiche
  • Grilled Vegetable Crostini with Balsamic Crème Fraiche
  • Chicken Sliders with Spicy Maple Glaze
  • Curry Halloumi Skewer with Honey Tahini Yogurt
  • Gunn’s Hill Cheese Arancini with Tomato Aioli
  • Spring Rolls with Sweet and Sour Sauce
  • Potato Cheddar Croquettes with Scallion Crema
  • Seafood Beignets with Gribiche

Cold Hors D’oeuvres

• Mini Quiche – Seasonal
• Marinated Tomato and Torched Brie Filo
• Grilled Vegetable Bruschetta Crostini with Balsamic Glaze
• Deviled Eggs – Classic or with a twist
• Asian Endive Lettuce Wraps
• Seafood Mousseline Cucumber
• Duck Rillettes Crostini with Fig Orange Chutney
• Falafel Bites with Hummus and Tahini Sauce
• Caprese Skewers with Balsamic Reduction
• Marinated Vegetarian Pinwheel Rolls with Apple Aioli
• Smoked Dill Salmon Crostini with Crispy Caper Cream Cheese

GOURMET PLATED DINNER:

Selection of Freshly Baked Rolls & Butter

STARTER (Choose 1)

• Green Salad with Tomato Oregano Vinaigrette
• Caesar Wedge Salad with Focaccia Crostini, 5 Brother Cheese
• Grilled Vegetable Fusilli Salad with Parmesan Herb Dressing
• Garden Salad with Green Goddess Dressing
• Harvest Beet and Goat Cheese Salad with Apple Maple Vinaigrette
• Strawberry and Goat Cheese Salad with Poppy Seed Dressing
• Boston bib Salad with Creamy Dill Vinaigrette
• Panzanella Salad with Shallot Dressing
• Waldorf Salad with a Creamy Apple Dressing
• Pierogi Style Potato Salad

ENTRÉE (Choose 2 and 1 vegetarian)
All main courses are served with chefs seasonal vegetables, and your choice of starch

• Crispy Chicken Kiev, stuffed with Herbed Garlic Butter, and Panko Parmesan Crumb
• Roasted Chicken Supreme with Bacon and Leek Velouté
• Seared Salmon Fillet with Arugula Pistou
• Seared Salmon Fillet with Brown Butter Reduction
• Baked Honey Soy Salmon (Baked with Soy, Orange Honey Sesame Coconut Broth)
• Teriyaki Glazed Trout (Togarashi, Orange and Maple Cured Trout)
• Korean Style Pork Belly, Gochujang BBQ Glaze
• Double Smoked Pork Chops with a Whisky Apple Butter Glaze
• Pork Loin, stuffed with Caramelized Onion Apple Bacon and Wild Mushrooms
• New York Striploin Steak with Bordelaise Sauce

DESSERT (Choose 1)
Dessert Available Upon Tasting Date

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STARCH

• Potato Puree, Buttermilk Mashed Potatoes with Chives
• Duck Fat Fingerling Potatoes, Poached in Duck Fat and Roasted with Sherry Vinegar and Herbs
• Risotto, White Wine, Shallots, 5 Brother Cheese Butter
• Triple Cooked Spuds, Crispy and Fluffy Cooked Potatoes in three step process
• Polenta, Creamy Cornmeal with Wine, Braised Leek Broth, Sharp Cheese
• Jasmine Rice, Coconut Milk, Burnt Sesame Ginger
• Fondant Potatoes, Seared and Slow Roasted Russett Potatoes.
• Millefeuille Potatoes, Thousand Layer of Thin Slice of Crispy Potatoes
• Wild Rice and Quinoa Pilaf

VEGETARIAN

• Baked Vegan/ Vegetarian Stuffed Phyllo Pocket
• Stuffed Roasted Squash Cup
• Stuffed Grilled Portobello Mushroom Cap

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HOUSE WINE
2 bottles of House Wine per table of 8

6 HOUR OPEN BAR
Liquor: Smirnoff Vodka, J.P. Wiser’s Deluxe Rye, Bacardi Rum, Tanqueray Gin
Beer: Coors Light, Sleeman Clear, MGD, Sol, Creemore
Non-Alcoholic Drinks: Fountain Pop, Orange Juice, Cranberry Juice and Clamato Juice
House Wines: Pelee Island Cabernet, Pelee Island Pinot Grigio
Premium Wines available ask for an upgrade quote

LATE NIGHT MENU

Craigowan Golf Club will cut your wedding cake complimentary

Plus one Station:

• Fajita Taco Bar/ Pick Protein (Carnitas/ Spicy Beef/ Pulled Chicken)
• Nacho Bar
• Poutine Bar/ Supreme Bar
• Slider Bar
• Deli Style Platter/ Charcuterie
• S’mores Bar/ Sugar Shack
• Crispy Chicken and Waffles
• Hot Dog/ Corn Dogs
• Noodle Bar
• Shawarma Bar
• Pizza Bar/ Flat Breads
• Falafel and Hummus Bar
• Banh Mi Station
• Pretzel Station

Selection of Freshly Baked Rolls & Butter

STARTER (Choose 1)

• Green Salad with Tomato Oregano Vinaigrette
• Caesar Wedge Salad with Focaccia Crostini, 5 Brother Cheese
• Grilled Vegetable Fusilli Salad with Parmesan Herb Dressing
• Garden Salad with Green Goddess Dressing
• Harvest Beet and Goat Cheese Salad with Apple Maple Vinaigrette
• Strawberry and Goat Cheese Salad with Poppy Seed Dressing
• Boston bib Salad with Creamy Dill Vinaigrette
• Panzanella Salad with Shallot Dressing
• Waldorf Salad with a Creamy Apple Dressing
• Pierogi Style Potato Salad

ENTRÉE (Choose 2 and 1 Vegetarian Option)

All Entrees are served with chef's choice of seasonal vegetables and your choice of one (1) starch.

• Crispy Chicken Kiev, stuffed with Herbed Garlic Butter, and Panko Parmesan Crumb
• Roasted Chicken Supreme with Bacon and Leek Velouté
• Seared Salmon Fillet with Arugula Pistou
• Seared Salmon Fillet with Brown Butter Reduction
• Baked Honey Soy Salmon (Baked with Soy, Orange Honey Sesame Coconut Broth)
• Teriyaki Glazed Trout (Togarashi, Orange and Maple Cured Trout)
• Korean Style Pork Belly, Gochujang BBQ Glaze
• Double Smoked Pork Chops with a Whisky Apple Butter Glaze
• Pork Loin, stuffed with Caramelized Onion Apple Bacon and Wild Mushrooms
• New York Striploin Steak with Bordelaise Sauce

DESSERT (Choose 1)
- Available prior to tasting date.

STARCH OPTIONS

• Potato Puree, Buttermilk Mashed Potatoes with Chives
• Duck Fat Fingerling Potatoes, Poached in Duck Fat and Roasted with Sherry Vinegar and Herbs
• Risotto, White Wine, Shallots, 5 Brother Cheese Butter
• Triple Cooked Spuds, Crispy and Fluffy Cooked Potatoes in three step process
• Polenta, Creamy Cornmeal with Wine, Braised Leek Broth, Sharp Cheese
• Jasmine Rice, Coconut Milk, Burnt Sesame Ginger
• Fondant Potatoes, Seared and Slow Roasted Russett Potatoes.
• Millefeuille Potatoes, Thousand Layer of Thin Slice of Crispy Potatoes
• Wild Rice and Quinoa Pilaf

VEGETARIAN OPTIONS

• Baked Vegan/ Vegetarian Stuffed Phyllo Pocket
• Stuffed Roasted Squash Cup
• Stuffed Grilled Portobello Mushroom Cap

Selection of freshly baked rolls & butter

STARTER (Choose 1):

• Green Salad with Tomato Oregano Vinaigrette
• Caesar Wedge Salad with Focaccia Crostini, 5 Brother Cheese
• Grilled Vegetable Fusilli Salad with Parmesan Herb Dressing
• Garden Salad with Green Goddess Dressing
• Harvest Beet and Goat Cheese Salad with Apple Maple Vinaigrette
• Strawberry and Goat Cheese Salad with Poppy Seed Dressing
• Boston bib Salad with Creamy Dill Vinaigrette
• Panzanella Salad with Shallot Dressing
• Waldorf Salad with a Creamy Apple Dressing
• Pierogi Style Potato Salad

ENTRÉE (Choose 2 and 1 vegetarian option)

All main courses are served with chefs seasonal vegetables, and your choice of either starch.

• Braised French Onion Short Rib, Caramelized Onion Beef Broth
• Chilean Sea Bass Dusted with Cornmeal Powder, Herbed Compound Butter
• Rib Eye Steak, Grilled with Herbs and finished with a Demi Glaze
• Moroccan Lamb Shank, Braised with Spiced Tomato Tagine Vegetables

DESSERT (Choose 1)

Dessert available prior to tasting date.

STARCH

• Potato Puree, Buttermilk Mashed Potatoes with Chives
• Duck Fat Fingerling Potatoes, Poached in Duck Fat and Roasted with Sherry Vinegar and Herbs
• Risotto, White Wine, Shallots, 5 Brother Cheese Butter
• Triple Cooked Spuds, Crispy and Fluffy Cooked Potatoes in three step process
• Polenta, Creamy Cornmeal with Wine, Braised Leek Broth, Sharp Cheese
• Jasmine Rice, Coconut Milk, Burnt Sesame Ginger
• Fondant Potatoes, Seared and Slow Roasted Russett Potatoes.
• Millefeuille Potatoes, Thousand Layer of Thin Slice of Crispy Potatoes
• Wild Rice and Quinoa Pilaf

VEGETARIAN OPTIONS

• Baked Vegan/ Vegetarian Stuffed Phyllo Pocket
• Stuffed Roasted Squash Cup
• Stuffed Grilled Portobello Mushroom Cap

Assorted Dinner Rolls and Butter

SALADS

• 3 Chefs Choice Salads

SIDES (Choice of 1 Starch)

Chef's Seasonal Mixed Vegetables +

• Potato Puree, Buttermilk Mashed Potatoes with Chives
• Duck Fat Fingerling Potatoes, Poached in Duck Fat and Roasted with Sherry Vinegar and Herbs
• Risotto, White Wine, Shallots, 5 Brother Cheese Butter
• Triple Cooked Spuds, Crispy and Fluffy Cooked Potatoes in three step process
• Polenta, Creamy Cornmeal with Wine, Braised Leek Broth, Sharp Cheese
• Jasmine Rice, Coconut Milk, Burnt Sesame Gingers
• Fondant Potatoes, Seared and Slow Roasted Russet Potatoes
• Millefeuille Potatoes, Thousand Layer of Thin Slice of Crispy Potatoes
• Wild Rice and Quinoa Pilaf

HOT BUFFET

Choice of 2 Proteins from the below:

• Crispy Chicken Kiev, stuffed with Herbed Garlic Butter, and Panko Parmesan Crumb
• Roasted Chicken Supreme with Bacon and Leek Velouté
• Seared Salmon Fillet with Arugula Pistou
• Seared Salmon Fillet with Brown Butter Reduction
• Baked Honey Soy Salmon (Baked with Soy, Orange Honey Sesame Coconut Broth)
• Teriyaki Glazed Trout (Togarashi, Orange and Maple Cured Trout)
• Korean Style Pork Belly, Gochujang BBQ Glaze
• Double Smoked Pork Chops with a Whisky Apple Butter Glaze
• Pork Loin, stuffed with Caramelized Onion Apple Bacon and Wild Mushrooms
• New York Striploin Steak with Bordelaise Sauce

DESSERT

Plated Dessert

Coffee & Tea

Assorted Dinner Rolls and Butter

SALADS

• 3 Chefs Choice Salads

SIDES (Choice of 1 Starch)

Chef's Seasonal Mixed Vegetables +

• Potato Puree, Buttermilk Mashed Potatoes with Chives
• Duck Fat Fingerling Potatoes, Poached in Duck Fat and Roasted with Sherry Vinegar and Herbs
• Risotto, White Wine, Shallots, 5 Brother Cheese Butter
• Triple Cooked Spuds, Crispy and Fluffy Cooked Potatoes in three step process
• Polenta, Creamy Cornmeal with Wine, Braised Leek Broth, Sharp Cheese
• Jasmine Rice, Coconut Milk, Burnt Sesame Ginger
• Fondant Potatoes, Seared and Slow Roasted Russet Potatoes
• Millefeuille Potatoes, Thousand Layer of Thin Slice of Crispy Potatoes
• Wild Rice and Quinoa Pilaf

HOT BUFFET

Choice of 2 proteins from below:

• Braised French Onion Short Rib, Caramelized Onion Beef Broth
• Chilean Sea Bass Dusted with Cornmeal Powder, Herbed Compound Butter
• Rib Eye Steak, Grilled with Herbs and finished with a Demi Glaze
• Moroccan Lamb Shank, Braised with Spiced Tomato Tagine Vegetables

DESSERT t

Plated Dessert

Coffee & Tea