Plated Dinners
(based on 50 Guests or more)
$66 – $72 per person
GF – gluten free
VG – vegan
To Start
Entrée
Dessert
(choose one)
Timbale of Field Greens (GF)
(vegan option available)
presented in a cucumber wrap & garnished with beet lace, chevre cheese & candied pecans,
champagne citrus vinaigrette
Duck Confit (GF)
pear, beet & fennel salad with an apple cider vinaigrette
Vodka Tomato Velouté (GF)
creamy tomato soup garnished with vodka spiked crème fraiche
Burrata Caprese
heirloom tomatoes, sourdough crumble & honey vinaigrette
Seared Crab Cakes
(vegan option available)
served on a bed of micro beet leaves with a tarragon citrus aioli
(choose two)
Meat
Broiled Beef Filet Mignon
roasted new potatoes & grilled seasonal vegetables
Choice of sauce:
classic peppercorn
tarragon & white pepper béarnaise (GF)
soy ginger beurre blanc
Slow Braised Beef Short Ribs
red wine demi-glace, whipped blue cheese potatoes & caramelized root vegetables
Herb Crusted Rack of Lamb
wild mushroom & artichoke risotto with grilled seasonal vegetables and a fig & port demi-glace
Poultry
Free Range Chicken Breast (GF)
Pommery mustard cream sauce, lemon risotto & seasonal vegetables
Chicken Coq Au Vin
garlic chive mashed potatoes & seasonal vegetables
Parmesan Crusted Chicken Breast
Sun-dried tomato aioli roasted peewee potatoes & seasonal vegetables
Fish
Baked Sable Fish (GF)
red wine butter sauce, roast peewee potatoes & grilled seasonal vegetables
Seared Ahi Tuna Steak
maple soy glaze served with a ginger scallion potato spring roll & grilled seasonal vegetables
Baked Salmon (GF)
dill hollandaise, citrus rice pilaf & grilled seasonal vegetables
Pasta
Fresh Gnocchi
basil garlic cream sauce, fresh summer peas & drizzled with balsamic crema
Wild Mushroom Ravioli
limoncello pinot grigio velouté and drizzled with truffle oil, grated Reggiano cheese
Creamy Risotto (GF)
roasted kabocha squash, sage butter & hazelnut crumble
Vegan
Almond Ricotta & Spinach Ravioli
fire roast red pepper sauce & garnished with sautéed cremini mushrooms
Banana Blossom “Crab Cakes” (GF)
curried cauliflower steak with a vegan citrus tarragon aioli
Grilled Seitan Medallions
truffle polenta & garnished with caramelized red onion confiture
Slow Braised “Bolognaise” (GF option available)
al dente pasta with fresh herbs & balsamic reduction
(choose one)
Lemon Creme Brulé (VG option available)
silky citrus custard with a thin crisp layer of torched sugar,
topped with fresh raspberries
Espresso Tiramisù
white chocolate slivers & berry coulis
Earl Grey Poached Pear (VG)
filled with a decadent dark chocolate centre
Truffle Chocolate Cake (GF)
layered rich chocolate icing & fresh berries
Fresh Fruit Pavlova (GF)
light meringue topped with fresh tropical fruit & vanilla Chantilly crème
Banana Brulée Cheesecake
rich vanilla filling topped with banana brulée & a spiced rum caramel drizzle