Menus

Robin will work with you in creating a menu that is delicious and unique. We offer a vast selection of menus, with an emphasis on contemporary cuisine, using only fresh seasonal produce.

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Hors D’oeuvers

Passed Cold Hors d’oeuvres

  • Assorted vegetable crudités with dip of choice.
  • Cheese gougeres (cheese puffs). Also ice-wine glazed and stuffed with pate.
  • Cheese popovers with seared tenderloin of beef and horseradish cream.
  • Chilled ‘ceviche’ of mussels.
  • Chilled jumbo shrimp with cocktail sauce dip or avocado, wasabi and lime dip.
  • Crostinis: tomato-pepper bruschetta, tenderloin of beef with horseradish, whipped chevre with poached apricot, duck confit with icewine fig, sweet pea with mint and asiago, boursin with pickled beet and dill, wild mushroom duxelles with shaved parmesan, olive tapenade…and much more.
  • Cucumber shots with crabmeat salad.
  • Devilled eggs: plain or curried.
  • Endive spears with whipped chevre or blue cheese, candied pecan/walnut and pear.
  • Guacamole with house made tostadas.
  • Hummus or baba ghanouj with pita crisps.
  • Mini Caesar salad endive spears: creamy roasted garlic-anchovy vinaigrette, parmesan, bacon and crouton.
  • Potato blinis or cucumber coins topped with vodka cured smoked salmon, crème fraiche and dill.
  • Prosciutto and melon skewers.
  • Sushi: please inquire.
  • Tea sandwich quarters: egg salad, beef, ham salad, turkey breast, chicken salad, cucumber-radish, salmon, tuna, pimento-sharp cheddar-walnut…and more.
  • Vodka cured smoked salmon (or gravlax) on buttered brown bread with a crème fraiche, caper and red onion remoulade
  • Watermelon cubes with balsamic syrup and crumbled feta.

Passed Hot Hors d’oeuvres

  • Asian meatball and snowpea skewers in a sweet-sour ginger sauce.
  • Asian spiced chicken breast sliced onto a scallion-cilantro crepe with hoisin.
  • Bacon wraps: smoked sausages with sage and honey-mustard dip, sherried water chestnuts or almond stuffed date.
  • Broiled mussels Rockefeller.
  • Crab cakes: panko crusted with a roasted garlic, chile and lemon aioli.
  • Grilled cheese: aged cheddar, gruyere and brie (or lobster-seasonal pricing).
  • Grilled rack of lamb chop ‘lollipops’ with mint-ginger marmalade.
  • Mini beef empanadas.
  • Mushroom caps stuffed with parmesan and pesto.
  • Mushroom (truffled wild and tame) phyllo triangles.
    Pancetta and Thai basil wrapped shrimp or scallop skewers.
  • Risotto arancini panko crusted with a spicy tomato marinara sauce and basil.
  • Roasted vegetable puff pastry pizza bites.
  • Samosas stuffed with potato, green pea and chickpea with a tamarind-chutney dip.
  • Satays (chicken, shrimp, lamb or beef) with a spicy peanut-coconut-tamarind dip.
  • Shrimp and/or pork or vegetarian and scallion potstickers with orange-chili dip.
  • Spanakopitas with spinach and feta.
  • Spring rolls: chicken, shrimp or vegetarian with orange chile dip.

Stations

  • Antipasto station: assorted charcuterie (cured meats), artisan cheeses, roasted and marinated vegetables, mixed olives, nuts, preserves, dried and fresh berries, sliced breads, flatbreads, crackers.
  • Carvery: beef (tenderloin, New York strip, prime rib or sirloin), Berkshire pork porchetta, BBQ sides of salmon, turkey, ham etc. with crusty rolls and assorted condiments.
  • Cheese station: assorted international cheese table with assorted nuts, dried fruit, sliced breads and crackers.
  • Oyster station: please inquire concerning availability and pricing.Assorted salad station: please inquire.
Salads & Soups

Salads

  • Baked nut crusted chevre croquette on mixed organic greens tossed in a citrus-grain mustard vinaigrette with lightly pickled candy striped and/or golden beets (or seasonal fresh or roasted fruit).
  • Caesar salad of romaine hearts tossed in a roasted garlic and anchovy spiked vinaigrette garnished with homemade croutons, shaved parmesan and a pancetta crisp.
  • Caprese salad of assorted local heirloom tomatoes and cherry tomatoes, mozzarella fresca, extra virgin olive oil, pesto, basil leaves and fleur de sel.
  • Chef’s salad of organic mixed greens tossed in a citrus-grain mustard and hazelnut oil vinaigrette, local fruit (sliced pears, peaches, berries) and nuts of choice (candied pecans or walnuts, hazelnuts, sunflower seeds, pepitas etc.).
  • Grilled asparagus spears on a puff pastry bouchee with hollandaise and a prosciutto crisp.
  • Roasted and marinated Mediterranean vegetable platter (options: tri-coloured roast peppers, roasted cherry tomatoes, eggplant, zucchini, squash, whole scallions, assorted mushrooms).
    Optional: crumbled feta or other cheese of choice, side of salsa verde).

Intermezzo

  • Assorted locally inspired fruit and wine sorbets or granitas (peach, pear, berry…please inquire).

Soups

  • Assorted seasonally inspired soups with appropriate garnishes (please inquire).
Main Course

Main Course

Proteins

  • Carved tenderloin of beef (or prime rib or NY strip) with a Niagara cabernet-merlot sauce.
  • Cedar planked salmon sides: spice and herb rubbed or tandoori marinated with choice of sides (cucumber-mint raita, citrus-grain mustard and caper mayonnaise, avocado-lime and wasabi aioli or a tropical fruit and lime salsa).
  • Prosciutto and sage wrapped supreme of roasted chicken breast (boneless) stuffed with an herbed chicken mousse served with a Niagara riesling butter sauce.
  • Rack of lamb ‘chop’ (or leg of lamb) with a cab-merlot and vineyard raisin sauce.
  • Roasted Berkshire pork loin, tenderloin or chop with a riesling-marsala spiked jus.

Vegetarian and vegan

  • Pasta or gnocchi with assorted sauces (please inquire).
  • Phyllo purses stuffed with roasted vegetables, fresh chevre, pine nuts and herbs on a bed of fresh tomato-basil concasse.

Other offerings (please inquire)

  • Ginger and sesame crusted seared tuna tataki with a wasabi-sesame aioli.
  • Perch fillets (‘Minors’ of Port Colborne): crisp panko crusted with house tartar sauce and lemon.
  • Halibut, haddock, cod or sole in various preparations…please inquire.
  • Farm raised game (venison, quail, buffalo, elk…please inquire).

Other offerings (please inquire)

  • Ginger and sesame crusted seared tuna tataki with a wasabi-sesame aioli.
  • Perch fillets (‘Minors’ of Port Colborne): crisp panko crusted with house tartar sauce and lemon.
  • Halibut, haddock, cod or sole in various preparations…please inquire.
  • Farm raised game (venison, quail, buffalo, elk…please inquire).

Accompaniments

Starch

  • Mini assorted and fingerling potatoes roasted in olive oil, lemon, garlic, herbs and spice.
  • Yukon gold, celeriac (optional) and roasted garlic mash.
  • Sweet potato and yukon gold mash.
  • Creamy scalloped potatoes.
  • Rice pilau with lemon and saffron.

Vegetables

  • Whole or julienne of assorted local vegetables (multi-coloured carrots, green and yellow beans, radishes, turnip, zucchini, cherry tomato confit etc.).
  • Mediterranean roasted or marinated vegetable options: tri-coloured roast peppers, eggplant, zucchini, summer squash, scallions, mushrooms.
  • Asparagus: steamed or grilled (in season).
Desserts
  • Assorted seasonal crème brûlées (please inquire).
  • Assorted seasonal fruit crisps (please inquire) with chantilly whipped cream or ice cream.
  • Rich chocolate mousse with local berries.
  • Decadent chocolate pots du creme.
  • Fresh seasonal fruits (whole or sliced).
  • Meringue chantilly with local berries.
  • Tray of assorted petite eclairs, tartlets and cookies.
  • Poached autumn pear in a citrus almond lace tuile cup with reduced poaching syrup and whipped cream.
  • Poached Niagara peach Melba (meringue).
  • Shortcake with seasonal fruit.
Seasonal Sample Menus

Spring

Hors d’oeuvres

Please pick several from our hors ‘d’oeuvres page

First Course

(served with an assorted artisan bread basket and butter)
Soup: Spring asparagus soup topped with a dollop of lemon chantilly cream, brioche croutons and a pancetta crisp.
OR
Grilled asparagus spears on a puff pastry bouchee with hollandaise sauce and prosciutto crisp.
OR
Salad: Warm nut crusted chevre croquette on a bed of organic greens tossed in a citrus, grain mustard and hazelnut oil vinaigrette with lightly pickled candy striped and/or golden beets (or local strawberries).

Main Course

Roast supreme of chicken (boneless breast) stuffed with an herbed chicken mousse, wrapped in proscuitto and sage and served with a Riesling beurre blanc (white wine butter cream sauce).

  • Julienne of fresh hand cut seasonal vegetables tossed in shallot butter.
  • Steamed assorted mini potatoes with freshly snipped herbs.

Dessert

Niagara strawberry shortcake with berry puree and whipped chantilly cream.
OR
Warm strawberry-rhubarb crisp with scoop of Kawarthas dairy vanilla ice cream.

Summer

Hors d’oeuvres

Please pick several from our hors ‘d’oeuvres page.

First Course

(served with an assorted artisan bread basket and butter)
Caesar salad of romaine hearts tossed in a roasted garlic and anchovy spiked vinaigrette garnished with homemade croutons, shaved parmesan and a pancetta crisp.
OR
Chef’s salad of organic mixed greens tossed in a citrus-grain mustard and hazelnut oil vinaigrette, local fruit (sliced pears, peaches, berries) and nuts of choice (candied pecans or walnuts, hazelnuts, sunflower seeds, pepitas etc.).

Main Course

Carved roast tenderloin of beef with a cabernet merlot and wild mushroom sauce.
AND
BBQ’d cedar planked herb and spice rubbed salmon fillet with a citrus-grain mustard, caper and dill mayonnaise or an avocado-lime and wasabi aioli or a tropical fruit and lime salsa.

  • Yukon gold, celeriac and roasted garlic mash.
  • Julienne of fresh hand cut seasonal vegetables tossed in shallot butter.

Dessert

Poached Niagara peach Melba: wine poached peach half on a meringue nest with whipped cream.
OR
Tray of assorted petite eclairs, tartlets and cookies.

Autumn

Hors d’oeuvres

Please pick several from our hors ‘d’oeuvres page.

First Course

(served with an assorted artisan bread basket and butter)

Caprese salad of assorted local heirloom tomatoes and cherry tomatoes, mozzarella fresca, extra virgin olive oil, pesto, basil leaves and fleur de sel.
OR
Butternut squash and carrot soup with basil spiked ‘cappuccino’ cream and parmesan brioche croutons.

Main Course

Carved roast Berkshire pork tenderloin, stuffed ‘porchetta loin or chop with a riesling-marsala spiked jus.
OR
Rack of lamb ‘chop’ (or leg of lamb) with a cabernet-merlot and vineyard raisin sauce.

  • Mini assorted and fingerling potatoes roasted in olive oil, lemon, garlic, herbs and spice.
  • Roasted fall vegetables: multi-coloured carrots, parsnips, squash, zucchini, peppers etc.

Dessert

Maple pumpkin creme brulee.
OR
Poached autumn pear in a citrus almond lace tuile cup with reduced poaching syrup and whipped cream.

Winter

Hors d’oeuvres

Please pick several from our hors ‘d’oeuvres page.

First Course

(served with an assorted artisan bread basket and butter)

Shared assorted charcuterie (cured meats), artisan cheeses, roasted and marinated vegetables, mixed olives, nuts, preserves, dried and fresh berries, sliced breads, flatbreads, crackers.
OR
Heirloom tomato and roast pepper bisque with a yellow pepper chantilly cream, garlicky croutons and double smoked bacon crisp.

Main Course

Duck 2 ways: crispy skin breast roasted medium rare and boneless confit of leg with a blackberry and cabernet jus.
OR
Pan roasted fillet of wild salmon or halibut with an ice wine, miso, ginger and tamari glaze.
OR
Any of the main course proteins from the spring, summer or autumn manus above.

  • Yukon gold, sweet potato and roasted garlic mash or a wild and domestic mushroom risotto.
  • Melange of roasted root vegetables: candy striped and golden beets, delicata squash, multi-coloured carrots and parsnip etc.

Dessert

Apple and cranberry crisp with a scoop of Kawarthas dairy ice cream.
OR
Decadent chocolate pots du creme or rich chocolate mousse with local berries.

Kosher foods preparation available at appropriate venues.

Schedule an Appointment

Contact us for more information, with any questions or to schedule an appointment.

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