This menus includes:

• Domestic and imported cheese, dried fruits and nuts
• Hot and cold hors d’oeuvres (4 pieces per person)
• Garden fresh crudités
• Trio of dips, assorted crisps and breads
• Assorted French pastries
• Fresh sliced fruit and berry platter

This menus includes:

• Domestic and imported cheese, dried fruits and nuts
• Hot and cold hors d’oeuvres (4 pieces per person)
• Trio of dips, assorted crisps and breads
• Garden fresh crudités
• Selection of deluxe reception sandwiches
• Sharp cheddar and ale fondue, warmed soft pretzels, baby sour pickles, German sausages, assorted breads, cauliflower and broccoli
• Local charcuterie platter
• Mustards and pickles
• Assorted French pastries
• Fresh sliced fruit and berry platter

* (minimum of 20 guests)

This menu includes:

• Domestic and imported cheese, dried fruits and nuts
• Hot and cold hors d’oeuvres (3 pieces per person)
• Garden fresh crudités
• Trio of dips, assorted crisps and breads
• Carved beef station and assorted garnishes
• Mashed potato bar and assorted condiments
• Antipasto platter, marinated seasonal vegetables, olives, artichokes, assorted flatbreads and focaccia
• Baked brie in pastry and preserves
• Local charcuterie platter, mustards and pickles
• Iced shrimp cocktail and mussel station, aioli
• Sharp cheddar and ale fondue, warmed soft pretzels, baby sour pickles, German sausages, assorted breads, cauliflower and broccoli
• Assorted French and Italian pastries
• Fresh sliced fruit and berry platter

*(minimum of 50 guests)

Cold

• Compressed watermelon, feta, and balsamic
• Curried chicken corelle
• Forest mushroom marmalade and parmesan cream crostini, chives- and prosciutto-wrapped grilled asparagus
• Seared sesame-crusted tuna, pickled cucumber, yuzu
• Fresh cello rolls, sweet chili
• Shrimp cocktail
• Tamarind shrimp, mango and pineapple
• Assorted sushi
• Grilled beef tenderloin crostini, horseradish and pommery mustard

***

Hot

• Cauliflower and sharp cheddar tarts
• Crispy vegetarian spring rolls and chili sauce
• Vegetarian pot stickers, and ginger, sesame, and scallion broth
• Tempura shrimp
• Seared tofu cakes
• Szechwan beef spring rolls
• Assorted seasonal quiche
• Beef tourtière tarts
• Smoked bacon-wrapped scallops
• Sweet potato, sweet corn cakes, and chili aioli
• Smoked salmon croquettes, crunchy lemon mustard aioli lavender and herb crusted lamb chops

• Antipasto platter - marinated seasonal vegetables, olives, artichokes, assorted flatbreads, and focaccia
• Cheese platter - chef’s selection of cheeses, Great Hall Catering honey, dried fruit, nuts, and assorted crisps
• Artisanal cheese platter - selection of artisanal cheeses, Great Hall Catering honey, dried fruits, nuts and assorted crisps
• Charcuterie board - assorted house-made and local charcuterie, mustards, pickles, crisps,and breads
• Garden vegetable crudités and dip platter - selection of seasonal vegetables with a house-made creamy dip
• Smoked fish platter - trio of smoked fish-salmon, trout, and mackerel, capers, lemon, crème fraîche, red onion, and bagel crisps
• Iced shrimp platter - Marie Rose sauce, cocktail sauce and tarragon aioli
• Sharp cheddar and ale fondue - warmed soft pretzels, baby sour pickles, German sausages, assorted breads, cauliflower, and broccoli
• Korean pulled pork - bao buns, kimchi and sauces
• Baked brie in puff pastry - apricot preserves, and assorted crisps
• Pita and flat breads - hummus, tzatziki and roasted red pepper
• Assorted French pastries

This menu includes:

• Assorted rolls and butter
• Assorted pickles and olive platter
• Choice of soup or salads

***

Your choice of two entrées:

• Grilled salmon and maple glaze
• Seared trout, brown butter, raisins, capers, and toasted almond
• Roasted chicken breast, forest mushroom ragout
• Roasted chicken breast, creamed corn, chili and lime
• Braised boneless short rib, and braise reduction
• Carved beef station and assorted garnishes
• Slow roasted pork loin, dijon, and Great Hall Catering honeyglaze

***

Starch and chef-selected seasonal glazed vegetables:

• Lyonaisse potatoes
• Herb roasted new potatoes
• Crushed red skins, sour cream and chives
• Mixed grains, scallions and fine herbs
• Israeli couscous

***

• Assorted chef-selected desserts
• Fair trade coffee, decaf and tea

*(Customization available)

Salads

• Somerville salad - cucumber, frisée, local lettuces, baby tomatoes, herbs, and shoots
• Baby arugula salad - marinated watermelon, feta cheese, and tomato vinaigrette
• Seasonal vegetable salad - local greens, ginger and sesame vinaigrette, and toasted seeds
• Baby kale salad - toasted almonds, dried cranberries, marinated grains, fresh chevre, and homemade Great Hall Catering honey vinaigrette
• Roasted beet salad - local greens, candied walnuts, fresh chèvre, apple, and horseradish dressing
• Mixed mustard greens - fresh figs, buffalo mozzarella, and balsamic vinaigrette (seasonal)

***

Soups

• Roasted red pepper and tomato bisque, fresh basil and chèvre
• Maple and butternut squash, and sage cream
• Forest mushroom, thyme oil, and double smoked bacon

Great Hall Catering mulligatawny

This menu includes:

• Maple and apple glazed supreme forest mushroom risotto - seasonal vegetables, and thyme jus
• Herb stuffed chicken supreme - corn puree, baby summer squash, and smoked paprika jus
• Roasted Ontario lamb loin - braised mixed grains, cranberries, pine nuts, seasonal vegetables, confit garlic, and mint and lamb jus
• Long braised boneless short rib - red potato and parsnip, seasonal vegetables, and caramelized onion jus
• Slow roasted and light smoked rib eye - roasted fingerling seasonal vegetables, and forest mushroom jus
• Seared halibut - mixed wild rice, seasonal vegetables, and watercress purée
• Maple glazed light smoked salmon - toasted farrow, seasonal vegetables, and apple and dijon dressing
• Spice rubbed pork loin - sweet potato purée, seasonal vegetables, and spiced fruit salsa

This menu includes:

• Mixed berry cheesecake coulis - crème caramelized lemon tart with wild blueberry and lavender cream
• Lemon and Great Hall Catering honey crème brûlée tuile - and fresh berries
• Milk chocolate pavé - salted caramel, vanilla cream, and raspberry purée
• Apple tart tatin, and walnut and maple crumble - vanilla cream

*All plated entreés include warmed rolls, butter, choice of salad or soup, dessert, fair trade coffee, decaf and tea

Non-alcoholic

Hot beverages

• Fair trade, organic coffee (regular and decaffeinated)
• Fair trade, regular, and herbal tea
• Hot chocolate
• Hot apple cider

Cold beverages

• Juice, soft drinks, and bottled water
• White and chocolate milk
• Dispenser presentations - fruit punch, ice tea, lemonade, infused or regular iced water,

*(approx. 30 glasses)

***

Bar and alcohol service

• House white or red wine (750 ml) bottle
• Imported white or red wine (750 ml) bottle
• Domestic beer
• Craft/premium beer
• Liquor
• Mixed cocktails
• Non-alcoholic soft drinks, mineral water juice, and water

For alternative selections, speak to a Great Hall Catering service coordinator; additional charges may apply. Complimentary bar services are charged based on consumption and estimated prior to your event. Labour charges for bartending staff will apply. • Minimum two staff members at the current hourly rate each, for a minimum of 3 hours. All bar staff are Smart Serve trained and will uphold the AGCO regulations according to provincial guidelines.