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A customized to order antipasto table of assorted salumi, artisan cheeses, roasted vegetables, artisan breads and flatbreads, nuts, fig preserve, fruit etc.

Assorted crostinis: Confit of canard with a wild blueberry

Cassis compote...Rare tenderloin of beef with horseradish or chevre-parmesan-icewine poached fig...minted sweet pea puree with roasted garlic and shaved parmesan...Boursin with pickled heirloom beet and dill...Wild mushroom fricassee with parmesan...Olive tapenade...Roasted tri-colour peppers...pan fried quail egg, maple glazed pork belly confit, brioche crouton and truffle cream.

Assorted crust less tea sandwich quarters.

Assorted sushi: please inquire.

Ontario and Quebec cheese and fruit display with nuts, dried fruits, breads and crackers.

Chilled jumbo shrimp cocktail with an avocado, wasabi and lime dip (or traditional cocktail sauce).

Curried devilled eggs.

Endive spears with chevre or Ontario blue cheese, candied pecan and ripe pear.

Endive spears with seared dry harvest scallop, apple-fennel puree and saffron mayo.

Fennel cured salmon gravlax or vodka cured smoked salmon with buttered breads and a crème fraiche, caper and red onion remoulade.

Guacamole with house made tostadas.

Hummus or baba ghannouj with crisped pita chips

Mini Caesar salad on endive spears with crisp pancetta and crouton.

Oyster bar with the usual accompaniments.

Prosciutto and ripe melon.

Smoked salmon mousseline and vodka cured smoked salmon on a cucumber coin with dill (also on buttered brown bread-pumpernickel).

Vegetable crudités with dip.

Blue cheese popovers with seared tenderloin of beef and horseradish cream.

Hot

Cheese gougeres.

Grilled Old Ontario cheddar cheese sandwich (also with pear or apple).

Grilled rack of lamb chop 'lollipops' with a fig, icewine and rosemary jam.

Grilled mussels on the half shell stuffed with parmesan, garlic and fennel.

Mini Argentinean empanadas with ground sirloin, chimichurri and olives.

Mini crab cakes with a roasted garlic and lemon aioli.

Panko crusted saffron risotto and parmesan croquettes with spicy tomato marinara sauce and pesto.

Parmesan-pesto stuffed mushroom caps.

Pancetta and Thai basil wrapped skewered shrimp or scallops.

Pissaladiere of butter puff paste with caramelized onions, black olives andanchovies

Potato and chickpea samosa with a Tamarind-peach chutney dip.

Carvery: with roast of choice, small rolls and condiments

Poached local quail egg with crisp pancetta, root vegetable and white truffle cream (served on a spoon).

Satays (chicken, shrimp, lamb, beef or pork tenderloin ) with a spicy peanut-coconut-tamarind dip.

Scallion-cilantro crepes with hoisin chicken.

Sherried water chestnuts or honey-almond dates wrapped in alder wood smoked bacon.

Shrimp and shitake (or chicken or vegetable) pot stickers with orange-chili dip.

Shrimp, chicken or shitake-vegetable and scallion pan seared dumplings with ginger-sesame sauce.

Spanakopita Spicy vegetable samosas with a tamarind-Niagara peach chutney dip.

Springrolls (chicken, shrimp or vegetarian) with sweet-sour-chili dip

Truffled lobster risotto and caviar: served on a spoon.

Truffled wild mushroom phyllo triangles.

Grilled croque monsieur with prosciutto, Dijon, gruyere and old cheddar.

Yukon gold potato blini or potato latkes with vodka cured smoked salmon, crème fraiche and dill.

Asian meatballs with a ginger sweet-sour sauce and snow pea pod.

Watermelon cubes with balsamic reduction

Cucumber shots with crabmeat salad, tzatziki and smoked salmon and tobiko
or
Gazpacho and shrimp.