PLATED DINNER MENUS
SOUPS
Fire Roasted Tomato Bisque $12.00
Crispy Potatoes & Basil
Maple Roasted Butternut Squash $12.00
Coconut Cream, Ginger & Toasted Pepitas
Mushroom & Fennel Soup $14.00
Roasted Garlic, Porcini Foam & Chive
Caramelized Onion Baked Potato Soup $12.00
Cheddar, Bacon & Soup Cream
SALADS
Romaine Caesar $15.00
Bacon, Parmesan, Fried Chickpea
Roasted Garlic & Horseradish Dressing
Salanova & Tuscan Green Salad $14.00
Mixed Greens, Tomato, Cucumber
Shaved Red Onion & Balsamic Vinaigrette
Roasted Local Beet & Arugula Salad $16.00
Lemon Whipped Chevre, Toasted Pecans
Honey & Balsamic
Strawberry & Boston Bibb Salad $14.00
Toasted Almonds, Radish & Feta
Poppyseed & Black Pepper Vinaigrette
Iceberg & Sweet Onion Salad $14.00
Cucumber, Vine Tomatoes, Shaved Carrot
Fried Potato & Vidalia Onion Vinaigrette
ADDITIONAL COURSES
Antipasto Plate $14.00
Prosciutto, Salami & Roasted Pepper, Basil,
Marinated Bocconcini, Tomatoes, & Balsamic
Penne Pomodoro $12.00
Parmigiano-Reggiano, Basil, & Roasted Garlic
Classic Italo Club Meat Lasagna $14.00
Beef Bolognese, Mozzarella, Bechamel & Basil
Mozzarella Stuffed Arancini $12.00
Roasted Garlic Tomato Sauce, Parmesan Cheese & Arugula
CHICKEN
Piri Piri Marinated Roasted Chicken Breast $28.00
Herb & Lemon Roasted Potatoes, Green Beans, Buttered Carrot, White Wine & Garlic Jus
Herb & Garlic Marinated Chicken Breast $28.00
Pommes Puree, Charred Zucchini
Parsley Carrot & Caramelized Onion Jus
BEEF
Red Wine Braised Boneless Beef Short Rib $36.00
Pommes Puree, Heirloom Carrot, Green Beans, Mushrooms
Mustard Jus
Butter & Thyme Roasted Beef Tenderloin $45.00
Roasted Garlic Potato Pave, Onion Soubise
Heirloom Carrot, Mushrooms & Red Wine Jus
Mustard & Horseradish Rubbed Prime Rib $38.00
Mashed Potatoes, Roasted Carrots, Green Beans
Red Wine & Roasted Garlic au Jus
FISH
Pan Seared Atlantic Salmon $28.00
Saffron Infused Tomato Puree, Quinoa, Green Beans
Roasted Peppers & Lemon
Rainbow Trout Fillet $28.00
Lemon Rice, Broccolini, Spiced Zucchini
Blistered Tomato & Parsley Vierge
DUO
Braised Boneless Beef Short-Rib & Herb Marinated Chicken $38.00
Pommes Puree, Carrot, Charred Zucchini
Sweet Onion Jus
Surf & Turf $40.00
Boneless Braised Beef Short-Rib & Breaded Fried Shrimp
Roasted Garlic Mashed Potato, Broccolini, Blistered Tomato
Lemon & Bearnaise
DESSERTS
Lemon Curd Cheesecake $12.00
Strawberry & Graham Crumb
Apple & Cinnamon Galette $10.00
Caramel Sauce, Crispy Oats & Vanilla Ice Cream
Key Lime Pie $12.00
Fresh Raspberry, Vanilla Chantilly & Honey
Ontario Maple Butter Tart $10.00
Blueberry Compote, Vanilla Ice Cream & Toasted Pecans
Bailey’s Tiramisu $12.00
Mascarpone, Fresh Berries & Cocoa
Dark Chocolate Truffle Tart $12.00
Raspberry, Caramel, Almond
KIDS MEALS
Choose 1 option from each course to be served to every child at your event.
Kids meals only apply to those under 12 years of age.
Apps
Mozzarella Sticks, Tomato Sauce
Caesar Salad
Vegetable Sticks & Ranch
Mains
Cheese Pizza
Chicken Fingers & Fries, Plum Sauce & Ketchup
Penne Pasta & Tomato Sauce
Dessert
Ice Cream Brownie Sundae
Fresh Fruit Cup
Ice Cream Cookie Sandwich
$20.00
WANT TO GIVE YOUR GUESTS MORE THAN ONE COURSE OPTION?
For each additional course option, it will cost $3/person/appetizer and $5/person/main for pre-selected meal choices. If you’d like different protein options, but same base plate (i.e. same starch/vegetable/sauce) the cost is $2/person/main instead of $5. Exact numbers must be given to the Chef two weeks in advance. For onsite selections, it will cost $4/person/appetizer/dessert and $8 per person per Entrée.
HANDLING DIETARY RESTRICTIONS
When it comes to selecting your menu, let us handle modifying things to fit allergies and special dietary needs. We will do our best to present the same plate as all of your guests with modifications to fit their needs. For vegetarian meals, we’ll swap out the meat for an alternative protein. For lactose/dairy allergies, we’ll do potatoes with olive oil rather than cream/butter, etc. All we ask is that you provide us with a comprehensive list of all dietary restrictions at least two weeks prior to the event so we can ensure we will be able to modify things to everyone’s needs.