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.

Hors D’oeuvers

Cold Hors d’oeuvres

  • Assorted tea sandwiches: egg salad, beef, ham salad, turkey breast, chicken salad, cucumber-radish, salmon, tuna etc.
  • Assorted vegetable crudités with dip
  • Cheese gougeres (cheese puffs) on their own or stuffed with pate and ice-wine glazed
  • Ceviche of halibut on endive spears
  • Chilled marinated mussels on the half shell
  • Chilled jumbo shrimp with traditional cocktail sauce or avocado, wasabi and lime
  • 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 more
  • Cucumber coins topped with Milford Bay smoked trout and whipped Boursin
  • Cucumber shots with fresh crabmeat (no imitation)
  • Devilled eggs: traditional or curry spiked
  • Endive spear boats filled with whipped chevre or Stilton/Gorgonzola, candied pecan/walnut and pear
  • Guacamole with house made tostadas
  • Hummus or baba ghanouj with pita crisps
  • Mini Caesar salad on endive spear boats
  • Parmesan popovers topped with tenderloin of beef and horseradish cream.
  • Potato blinis (or rye, pumpernickel or brown bread) topped with smoked salmon, crème fraiche and dill
  • Prosciutto and melon skewers.
  • Sushi: please inquire.
  • Watermelon cubes with feta and balsamic reduction

Hot Hors d’oeuvres

  • Asian meatball, pineapple and snow pea skewers with hoisin-ginger sauce
  • Asian scallion-cilantro crepe with sliced hoisin chicken breast
  • Bacon wrap skewers: smoked kabanos sausage with sage and honey-mustard dip or honey date stuffed with almond
  • Crab cakes panko crusted with a roasted garlic, chile and lemon aioli
  • Grilled cheese quarters with aged cheddar, gruyere, parmesan and brie (add lobster meat-seasonal pricing applies)
  • Grilled mussels on the half shell with parmesan, garlic and lemon butter breadcrumbs
  • Grilled rack of lamb chop ‘lollipops’ with ginger-mint marmalade
  • Mini beef empanadas with salsa verde
  • Mini puff pastry pizza squares (vegetable and/or with fennel sausage)
  • Mini roasted vegetable puff pastry pizzas
  • Mushroom caps stuffed with parmesan and pesto.
  • Mushroom (wild and tame) stuffed phyllo triangles.
  • Pancetta and Thai basil wrapped shrimp or scallop skewers.
  • Risotto arancini panko crusted served with a spicy tomato-basil marinara sauce
  • Samosas stuffed with potato, pea and chickpea with a tamarind-chutney dip.
  • Satays (chicken, shrimp, lamb or beef) with a medium spicy peanut-coconut-tamarind dip.
  • Shrimp and/or pork or vegetarian potstickers with Thai chili-orange dip.
  • Spanakopita with spinach and feta.
  • Spring rolls: chicken, shrimp or vegetarian with orange chile dip.

Stations

  • Antipasto and/or charcuterie options: assorted cured Mediterranean meats and cheeses, mixed marinated seafood, roasted tri-colour peppers, marinated vegetables, mixed olives, nuts and preserves, sliced breads, flatbreads, breadsticks, crackers.
  • Assorted salad station: please inquire.
  • Cheese station: assorted Canadian and/or international cheese display with assorted nuts, preserves, fresh and dried fruit, sliced breads and crackers.
  • Oyster station: please inquire concerning availability and pricing.
  • Carvery (served with assorted crusty rolls)
    • Beef (aged AAA tenderloin, striploin, prime rib or sirloin) served with a red wine jus
    • Heritage pork (Berkshire or Nagano) stuffed double loin
    • BBQ planked whole sides of Fundy salmon served with a lemon and herb aioli
    • Slow roasted turkey and/or ham with assorted condiments.
Salads & Soups

Salads

  • Caesar salad of romaine hearts tossed in a roasted garlic and anchovy spiked creamy vinaigrette garnished with house made croutons, shaved parmesan and double smoked bacon
  • Caprese salad of assorted local heirloom and cherry tomatoes, mozzarella fresca, extra virgin olive oil, pesto, basil leaves and fleur de sel.
  • Chevre croquette (nut or panko crusted) served warm on mixed tender greens in a citrus-grain mustard vinaigrette, lightly pickled candy striped and/or golden beets (or seasonal fresh or roasted fruit: pear, peach, berries etc.).
  • Grilled asparagus spears under a butter puff pastry bouchee with lemon sabayon and a prosciutto/smoked speck crisp
  • House salad of tender 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.).
  • Mediterranean vegetable platter: tri-coloured roast peppers, marinated vegetables, halved marinated heirloom cherry tomatoes, roasted eggplant, fennel, zucchini and squash variety, marinated mushrooms).

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).

Accompaniments

Starch

  • Mini assorted and fingerling potatoes roasted in olive oil, lemon, garlic, herbs and spice.
  • Assorted mini and fingerling potatoes with freshly snipped herbs.
  • 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).
  • *Fresh hand trimmed seasonal vegetables tossed in shallot butter.
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 3 from our hors d’oeuvres menu.

First Course

(served with an assorted artisan bread basket and butter)
Local spring asparagus soup garnished with asparagus tips and topped with a dollop of lemon chantilly cream, brioche croutons and a pancetta crisp.
OR
Grilled asparagus spears under a butter puff pastry bouchee with lemon sabayon and a prosciutto (or smoked speck) crisp.
OR
A warm nut crusted (nut/s of choice) chevre ‘croquette’ on a bed of young tender greens tossed in a citrus, grain mustard and hazelnut oil vinaigrette with lightly pickled candy striped and/or golden beets or Niagara strawberries).

Main Course

Roast supreme of chicken (boneless breast) wrapped in prosciutto and fresh sage stuffed with an herb studded chicken mousse (or assorted cherry tomato confit, brie and basil) and served with a Riesling white wine butter cream sauce.

*Vegetable of choice.
*Starch of choice.

Dessert

Niagara strawberry shortcake with a berry coulis and whipped chantilly cream.
OR
Warm strawberry and rhubarb crumble with a scoop of ice cream or whipped chantilly cream.

Summer

Hors d’oeuvres

*Please pick 3 from our hors d’oeuvres menu. 

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 aged roast tenderloin of beef with a cabernet reduction sauce.

*Vegetable of choice.
*Starch of choice.

Dessert

Riesling poached Niagara peach half atop a meringue nest with a berry coulis. the reduced poaching syrup and chantilly whipped cream.
OR
Tray of assorted petite eclairs, tartlets and cookies.

Autumn

Hors d’oeuvres

*Please pick 3 from our hors d’oeuvres menu. 

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

Rack of lamb OR Rack of lamb ‘chop’ (one bone) with a cabernet and vineyard raisin sauce.

*Vegetable of choice.
*Starch of choice.

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 3 from our hors d’oeuvres menu. 

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

Crispy skinned Moulard duck breast (1/2 large) roasted medium rare.
OR
Confit of duck leg quarter with a blackberry-cabernet reduction.
OR
2 ways: 1/2 breast and confit.

*Vegetable of choice.
*Starch of choice.

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.
Vegan menu available.

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