SAMPLE WEDDING MENUS
Here’s are some of our past menus that are sure to inspire you. Contact us today and one of our Event Managers will be happy to create the perfect menu for your perfect day.
PASSED HORS D'OEUVRES
VEGETARIAN
Hand-Made Mini Lemon-Ricotta-Spinach Ravioli
With Herb-Roasted Garlic Emulsion and Fresh tomato Concasse served on Sampler Spoons
Heirloom Tomato-Goat Cheese Tartlet
Crispy Phyllo, Pumpkin Seed Crumble, Purple Basil Cress
Seasonal Vegetable Tostada
Lime Spiked Avocado, Ancho Roasted Vegetables, Black-Beans, Kale-Pickled Carrot Slaw, Goat Queso Fresco
MEAT
Artisan House Smoked Chicken Sausage
Served on a Fuji Apple Crisp with Red Wine Braised Cabbage and House Grainy-Dijon Mustard (*Gluten Free)
Argentinian Chimichurri Grilled Beef Tenderloin
With Roasted Pepper Romesco Sauce (*Gluten Free)
Peking Duck Steam Bun
With Pickled Cucumber, Radish, Soy-Chili Glaze, Duck Cracklings Fresh Scallions
SEAFOOD
Tequila-Lime Jumbo Shrimp
With Pineapple Relish and Crispy Chorizo (*Gluten Free)
Beet-Vodka House Cured Salmon
Served on a Sweet Corn-Dill Blini with Chive-Lemon Crème Fraiche, and Roasted Red-Pepper Scallion Compote
Butter-Poached Lobster Grilled Cheese
Cave-Aged Gruyere, Tarragon, White Farmhouse Cheddar and Smoked Tomato Jam
THREE COURSE DINNER MENU
House-made Breads and Flatbreads
Herb Butter Rounds & House-made Spread
FIRST COURSE: SALAD
Compressed Local Watermelon
Toasted Pumpkin Seeds, Greek Barrel Feta, Jalapeno, Crispy Shallots, Wild Arugula, Frisee, Fennel, Heirloom Cherry Tomato, Cucumber, Mint, Cider-Dijon Vinaigrette (*Gluten Free)
SECOND COURSE: MAIN
*to be pre-selected
MEAT
Cabernet Braised Angus Beef Short Rib
Yukon Gold Potato Puree, Charred Corn-Roasted Mushroom Succotash, Cabernet Jus,
Pickled Heirloom Carrot-Pea Shoot Slaw (*Gluten-free)
FISH
Crispy Fresh Water Wild Salmon Trout
Truffle-Fennel-Celeriac Puree, Oyster Mushrooms, Summer Peas, Lemon-Mustard Beurre Blanc,
Apple-Fennel-Red Cabbage Salad (*Gluten-free)
VEGETARIAN
Crispy Eggplant Parmesan
San Marzano Tomato Ragout, Buffalo Mozzarella, Basil, Parmigianno-Regianno, Panko-Herb Crust Served with Tuscan Summer Chickpea-Orzo-Fennel-Celery Heart & Roasted Tomato Salad, Lemon-Oregano Vinaigrette
THIRD COURSE: DESSERT
Honey Vanilla Cake
Torched Meringue, Lime Curd, Mango Ice Cream, Mango Coulis, Grilled Pineapple, Pistachio Tuille
Fresh Brewed Coffee & Assorted Herbal Teas
THREE COURSE DINNER MENU
House-made Breads and Flatbreads
Herb Butter Rounds & House-made Spread
FIRST COURSE: SALAD
Caramelized Ontario Apple
Pickled Butternut Squash, Seasonal Radish, Cranberries, Ontario Goat Cheese, Toasted Almonds, Fennel, Organic Green & Purple Kale, Wild Arugula, Frisee, Cider-Grainy Mustard Vinaigrette (*Gluten Free/Contains Nuts)
SECOND COURSE: MAIN
*to be pre-selected
MEAT
Sous Vide “AAA” Angus Beef Tenderloin
Yukon Gold Potato-Chive Croquette, Winter Green-Wild Mushroom Ragout, Cipollini Onion, Pickled Heirloom Carrot-Pea Shoot Slaw Truffled Bordelaise Sauce
FISH
Soy-Sake Caramelized Black Cod
Crispy Sushi Rice Cake, Mushroom-Miso Consomme, Roasted Wild Mushrooms, Radish-Fennel-Kumquat Slaw
VEGETARIAN
Kale-Wild Mushroom Phyllo Bundle
French Chevre-Leek-White Bean-Roasted Red Pepper Stuffing, Grilled Vegetable-Herb Quinoa, Squash-Dijon Emulsion, Basil Pistou, Pickled Heirloom Carrot-Pea Shoot Slaw
THIRD COURSE: DESSERT
Mini Dessert Tasting
Includes the following:
Mini Vahlrona Chocolate Torte with Coco-dusted Meringues & Espresso Crème Anglaise
Mini Dark Caramel Crème Brulee
(*Gluten Free)
Seasonal Fresh Berries with White Chocolate Ganache
Fresh Brewed Coffee & Assorted Herbal Teas
FOOD STATIONS
PASSED HORS D'OEUVRES
VEGETARIAN
Wild Mushroom Risotto Cakes
With Lemon Garlic Aioli and Fresh Chives
Parmesan Crisps
With Avocado-Tomato Relish and Crispy Shallots (*Gluten Free)
Artisan Flatbread
With Basil Pesto, Roasted Red Peppers, Oven-Dried Tomatoes, Eggplant, Mozzarella and Goat Cheese
MEAT
“Toben’s Ultimate” Black Angus Beef Slider
Caramelized Onions, Wild Mushrooms, Tomato, Roasted Garlic Aioli, House Grainy Mustard,
7 yr. Aged Cheddar on a Sesame Brioche Bun
Mini Chicken Shawarma
Served in a House Made Steam Bun, with Pickled Radish, Cucumber-Tomato-Parsley Taboulleh
and Spicy Chickpea Hummus
SEAFOOD
4 Spice Seared Ahi Tuna
Served on a Taro Root Crisp with Mango-Mint Relish, Avocado and Wasabi-Lime Aioli (*Gluten Free)
Fresh Lobster Spoon
With Radicchio, Orange, Tarragon, Chives, Citrus Creme Fraiche Vinaigrette (*Gluten Free)
Miso Black Cod
Served on a Crispy Sushi Rice Cake with Heirloom Beet-Radish-Fennel Slaw
GOURMET FOOD STATIONS
Vegetarian & Gluten-Free alternatives are available upon request for all stations
STEAK FRITES
*Chef attended
Red Wine Bordelaise Sauce
AAA Dry Aged Angus Beef Tenderloin
(*carved tableside)
Red Wine Bordelaise Sauce
*Vegetarian Alternative: Grilled Portobello Mushroom Steak (*Vegan/Gluten Free)
Served with the following:
Classic Russet Potato Frites
With fresh Thyme & Sea Salt (*Vegan/Gluten Free)
Heirloom Carrot-Pea Shoot Slaw
(*Vegan/Gluten Free)
Served with the following toppings:
DECONSTRUCTED SUSHI
Chinese Take-out Containers filled with fresh made Sushi Rice
Served with the following toppings:
Ahi Tuna Sashimi
Fresh Salmon Sashimi
Crab/Kani Kama
Jumbo Tempura Shrimp
Tempura Sweet Potato
Fresh Cucumber
Avocado
Edamame
Spicy Mayo
Soy Sauce
Wasabi
Pickled Ginger
Toasted Sesame Seeds
Mini Miso Soup Bowls
TACO BAR
*Chef attended
Ancho Braised Chicken Taco
Chipotle Mole, Pickled Red Onion House Queso Fresco, Radish, Lime Crema, House Guacamole
(*Gluten Free)
Crispy Market Fresh Fish Taco
Beer Battered, Radish, Pickled Red Cabbage, Local Apple, Guacamole,
Chipotle-Lime Crema
*Vegetarian Alternative: Cheese Quesadilla
Flour Tortilla with Cheddar, Monterey Jack, Mozzarella Served with Sour Cream & Pico de Gallo
Served with:
Mexican Chopped Salad
Grilled Zucchini, Red Peppers, Pickled Red Onions, Black Beans, Roasted Corn, Fresh Jicama Avocado, Queso Fresco, Plantain Crisps with Jalapeno-Lime Vinaigrette (Gluten-free)
DESSERT STATIONS
MINI DESSERT STATION
Flavours to include:
Hand-Painted Mini Chocolate Bars (*Set up in Ombre of Colours)
Hand-painted Mini Chocolate Bars (3cmx4cm) garnished with Gold Leaf & Packaged in Clear Cellophane Bags
Flavours to include:
Matcha (Blue/Green)
Strawberry-White Chocolate (Pink)
Milk Chocolate-Maldon Salt (Purple)
Milk Chocolate-Banana (Yellow)
Mini “Hostess” Cupcakes
Dark Chocolate Cake piped with Vanilla Frosting Topped with Dark Chocolate Ganache &
White Chocolate “drizzle”
“Pop Tarts”
House Made Raspberry Preserve sandwiched between Vanilla Shortbread & topped with Royal Icing &
Rainbow Sprinkles
Mini Eclairs
Piped with Milk Chocolate Mousse, Drizzled with Pink Icing & Garnished with Gold Leaf
Please select three of the following:
Mini Gourmet Donuts
House-made
Please select three of the following:
Cinnamon Sugar Dulce du Leche
Candy Apple
~
Mojito
Double Chocolate Oreo
Chocolate Banana
Lemon Raspberry
Chocolate Coconut
Smores
Vanilla Milkshake Shooter
Topped with a Mini Chocolate Chip Confetti Cookie
Cookies & Cream Milkshake Shooter
Topped with a Mini Chocolate Brownie Drizzled with White Chocolate
FOOD STATIONS 2
MEDITERRANEAN SALMON
Moroccan Spiced Organic Salmon
Tahini Vinaigrette (*Gluten Free)
Served with the following:
Preserved Lemon, Vegetable Quinoa
Mint
Dried Figs, Charred Vegetables, Spiced Chickpea Crumble (*Vegan)
Fresh Tomato-Cucumber-Basil Relish
With Pickled Onions (*Vegan/Gluten Free)
KOREAN BRAISED BEEF SHORT RIB
Korean Braised Beef Short Rib
Shitake-Asian Pear Braising Jus
Served with:
Kimchi-Vegetable Fried Rice
Heirloom Carrot-Radish Slaw
GOURMET CHICKEN AND WAFFLES
Buttermilk Fried Chicken
Spiced Maple Syrup
Served with the following:
Freshly Pressed Waffle
with Red & White Quinoa, Cheddar, & Fresh Herbs
Apple-Carrot-Cabbage-Heirloom Radish-Fennel Slaw
*Along with the following Sauces (served on the side):
House Hot Sauce & Horseradish-Honey Mustard
PASSED MINIATURE DESSERTS
Mini Strawberry Shortcakes
Fresh Lemon Scented Country Biscuit, Tahitian Vanilla Whipped Cream and
Fresh Ontario Strawberries
Warm Mini Donuts
Lemon Sugar Drizzled with Lemon Curd
Baby S’mores
Tartlets
Graham Cracker Crust, Dark Chocolate Ganache, & Toasted Mini Marshmallows,
drizzled with Dark Chocolate
The Classic Mini Ice Cream Sandwich
Chewy Chocolate Chip Cookie, Vanilla Bean Ice Cream, Rainbow Sprinkles
FAMILY STYLE
PASSED HORS D'OEUVRES
VEGETARIAN
Hand-Made Mini Butternut Squash-Goat Cheese Ravioli
With Sage-Maple Brown Butter Sauce and Fennel Parsnip Agro-Dolce served on Sampler Spoon
Mini Crispy Falafel ‘Pita’
With Cucumber-Tomato-Parsley Taboulleh, Beet Pickled Radish,
Spicy Chickpea-Sesame Hummus, House Steamed Bun
Miso-Glazed Japanese Eggplant
Served on a Sushi Rice Cake with Heirloom Radish-Fennel Slaw (*Vegan)
MEAT
Artisan Flatbread
With White Wine Braised Chicken, House Smoked Bacon, Caramelized Onion,
San Marzano Tomato Ragout, Mozzarella and Gruyere
Black Angus Beef Tenderloin Tartar
Served on a Crispy Potato Gaufrette, Caramelized Shallot-Green Peppercorn Emulsion, Cured Egg Yolk, Fresh Tarragon (*Gluten Free)
Mini Brioche Hot Dogs
With Artisan House Turkey Sausage, Fennel-Pepper Relish, Arugula Pesto, House Grainy Mustard,
Sesame Brioche Bun
SEAFOOD
Tuna Ceviche Taco
Coconut Milk, Chipotle, Chili, Cucumber, Tomato, Jicama, Guacamole, Lime
and Cilantro (*Gluten Free)
Garam Masala Jumbo Shrimp
With Maple-Curry House Bacon and Pineapple-Mint Relish (*Gluten Free)
TWO COURSE DINNER MENU
*Family Style Bowls/Platters
House-made Breads and Flatbreads
Herb Butter Rounds & House-made Spread
FIRST COURSE: SALADS
Organic Kale Caesar
Wild Arugula, Radicchio, Baby Romaine Hearts, Heirloom Cherry Tomato Confit, Parmigianno-Regianno, Brioche Croutons, Roasted Garlic-Lemon Caesar Vinaigrette, House Smoked Bacon
Vietnamese Slaw
Crispy Brussel Sprouts, Heirloom Carrot, Red Cabbage, Radish, Mango, Tomato, Pickled Chili, 5 Spice Soy Nuts, Crispy Shallots, Nuoc Cham-Beet Vinaigrette (*Gluten Free)
SECOND COURSE: MAINS
*BBQ Sauce, Hot Sauce, & House Mustard to be placed on each table
PROTEINS
Hickory Wood Smoked Beef Brisket
Memphis Style Red Wine-Molasses BBQ Sauce (*Gluten Free)
BBQ-Buttermilk Fried Chicken (*Breast & Thigh)
Served with House Chicken Gravy
SIDES
Caramelized Local Cauliflower
With Toasted Brioche Bread Crumbs, Parmigiano-Regiano, Herbs de Provence
Sautéed French Haricot Verts
Brown Butter, Lemon Zest, Almonds, Crispy Shallots (*Gluten Free/Contains Nuts)
Yukon Gold Mashed Potatoes
Roasted Garlic & Fresh Chives (*Gluten Free)
BRUNCH
BREAKFAST HORS D'OEUVRES
SWEET
Mini Ontario Wild Blueberry & Lemon Pancakes
Drizzled with Cinnamon Maple Syrup served in a Mini Fry Pan
Mini Yogurt Parfaits
House-made Honey-Vanilla Bean Yogurt topped with our famous Muesli
served in Mini Espresso Cups
SAVOURY
Mini Eggs Benedict
Spiced Farmhouse Cheddar Biscuit, Wilted Organic Spinach, Poached Baby Quail Egg,
Tarragon-Shallot Hollandaise
Mini Huevos Rancheros Breakfast Tacos
Crispy Corn Tortilla, Scrambled Eggs, Aged White Cheddar, Avocado-Tomato-Black Bean Relish
BRUNCH MENU
Mini French Quiches
Caramelized Onions, Spinach, Roasted Red Peppers and Goat Cheese
&
Wild Mushrooms, Asparagus and Parmigiano-Regiano
Mini Beet-Vodka Cured Salmon Bagel
Cream Cheese, Fresh Cucumber, Fresh Dill, Mini Bagel (*open faced)
Breakfast Potatoes
Roasted Yukon Gold and Sweet Potato Home Fries with Fresh Chives served
with Chipotle Aioli & Ketchup on the side (*Gluten Free)
Heirloom Tomato & Compressed Watermelon Salad
Lemon Basil Vinaigrette & Fresh Mint (*Gluten Free)
Mini Seasonal Fresh Berry Bowls
Strawberries, Raspberries, Blackberries, Blueberries, Mint Micro Cress
Assorted Mini Breakfast Pastries
Chocolate Chip Banana Bread
Cinnamon Sugar Beignets
Drizzled with Dark Amber Caramel Sauce
SOFT BEVERAGES
Fresh Squeezed Orange Juice
Red Smoothie
Banana, OJ, Wild Strawberry, Raspberry, Cranberry, Yogurt, Topped with Fresh Strawberries
Green Smoothie
Banana, OJ, Kale, Avocado, Apple, Kiwi, Spirulina, Topped with Slice Honeydew (*Vegan)
Water
Still & Sparkling
Coffee & Tea
Regular, Decaf & Assorted Herbal Teas