Weddings & Events

Looking for a caterer for your wedding? Robin has over 20 years of catering experience and has worked with most of the popular venues in Niagara-on-the-Lake, St Catharines, Vineland, Niagara Falls and the surrounding areas.

Robin will work with you to create a menu that will help make your special day one that you and your guests will never forget.

Spring Sample Menu

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.

$60.00/guest plus hst.

Summer Sample Menu

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.

$65.00/guest plus hst.
*Substitute prime rib or striploin: $60.00/guest plus hst.

Fall Sample Menu

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.

$60.00/guest plus hst.

Winter Sample Menu

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.

*Breast: $60.00/guest plus hst.
*Confit: $55.00/guest plus hst.
*1/2 breast and boneless confit: $65.00/guest plus hst.

Price includes the menu with sufficient staff to arrive early enough to ready the foods for service, serve the menu and perform a general cleanup of the guest tables and packing away of the dirty rentals.

It does not include bartending services. Please inquire about pricing.

It does not include staff to stay late to remove linens from tables, break down tables or serve a late table. Please inquire about pricing.

All menus can be customized (prices may vary, please inquire for more details).

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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