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• Cocktail Reception:
  • Oyster and shrimp bar with passed hot and cold canapes.    
• First Plate (served with a varietal artisanal bread basket):
  • Chesapeake Bay crabcake with a chile-lime and roasted garlic aeoli.   
  • Baby mache and snopea tendril salad in a sweet corn-cilantro crepe.    

                     OR
  

  • Black and white sesame crusted tuna (seared rare) in a wasabi buerre blanc with           
  • Asian veggies, shitake potstickers and pickled ginger.    
• Main Course:
  • Pan seared scallops and poached shrimp on whipped potatoes (or Japanese rice cake)   with a julienne of seasonal vegetables and a lobster-fava bean and mascarpone phyllo purse. Reif winery late harvest saffron-vanilla butter sauce.            
            OR
    
  • Oven roasted Atlantic Halibut on whipped potatoes with caramelized fennel and fresh   sweet summer peas. Chardonnay-shallot buerre blanc.    
• Dessert:
  • Assorted fruit sorbets with fresh fruit and Italian cookies.
  • wedding cake
  • coffee and tea

Summer Menu:

• Hors d' oeuvres:
  • Endive spears with chevre, candied pecan and pear.
  • Italian proscuitto and melon.
  • Vodka cured smoked salmon on yukon gold potato blini with creme fraiche and chives.    
• First Course:
  • Hot shrimp "Martini" in a glass on a cool avocado salsa.    
• Second Course:
  • Young field greens dressed with a honey-citrus vinaigrette and garnished with seasonal   berries, parmesan wafer and edible flowers.    
• Main Course:
  • Barbecued black peppercorn crusted tenderloin of beef with horseradish sauce.   
  • Grilled herb and spice marinated farm raised salmon with a grainy mustard aeoli.   
  • Roasted mini potatoes in olive oil, garlic, rosemary and thyme.   
  • Young carrots and baby green beans.    
• Cheese course:
  • A selection of fine Quebec, Ontario and imported cheeses served with fruits, nuts and   Carr's crackers.  
• Dessert: 
  • Wedding cake   
  • Coffee and tea

Fall Menu:  

• Hors d'oeuvres:
  • Duck confit springrolls with a peach chutney dip.  
  • Pissaladiere with caramelized onions and black olives
  • Ricotta, spinach and garlic phyllo purses
  • Sesame-ginger shrimp and pork potstickers with ponzu dip.    
• Soup: served with a varietal artisanal bread basket
  • Roasted butternut squash and pear soup with maple creme fraiche and toasted   pumpkin seed oil.    
• First Plate:
  • Fresh pasta manicotti with ricotta and spinach, an asiago bechamel and tomato   concasse. Basil oil and shaved parmesan.    
• Second Plate:
  • Salad of baby greens, local yellow and red heirloom tomatoes garnished with a   Montasio cheese frico crisp and dressed with extra virgin olive oil, sea salt and a   balsamic reduction.    
• Main Course:
  • Supreme of grain fed chicken breast wrapped in proscuitto and stuffed with a leek,herb and chevre mousse.   
  • Celery root and roasted garlic whipped potatoes with seasonal vegetables.   Rosemary scented jus.    
• Dessert:
  • Red velvet wedding cake served with ice cream fruits.   
  • Coffee and tea.

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Tel: 905-682-0050   Fax: 905-682-8826   Email Robin