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Caprese skewers with balsamic reduction (vegetarian)

Bruschetta on crostini with drizzle of balsamic reduction (vegetarian)

Arancini in basil tomato sauce

Hummus with pita bread and vegetables sticks (vegetarian)

Spaghetti bolognese with meat balls

Eggplant parmigiana with side of sautéed spinach (vegetarian)

Pasta alla norma with ricotta salata (vegetarian)

Chicken parmesan

Tiramisu

Panna cotta

Lemon cheesecake with blistered peaches

Vanilla cheesecake with blue berry compote

Avocado and prawns & panzanella salad ( fresh burrata)

Or roasted beet with goat cheese and pesto

Slowly cook salmon with spring mix and virgin vinaigrette

Or wrapped scallop in phyllo with mushroom coulis

Beef bourguignon with potato gratin & vegetables

Or chicken supreme with potato gratin and vegetables

Or rack of lamb balsamic jus potato gratin and vegetables with truffle oil

Or beef chateaubriand with potato gratin and vegetables

Vanilla creme brulee

Or chocolate volcano with berry coulis and ice cream

Exotic fruit soup palate cleanser

Sriracha glazed tiger shrimp with tropical fruit salsa on ceramic spoon

Hoisin glazed filet mignon skewered with sweet basil and bermuda onion

Vegetable spring roll with sweet chili sambal in bamboo cup

Roasted butternut squash and ginger soup in a sake cup, pretzel stick

Fig and olive tuille with taxford's finest stilton cheese and roasted pear

Bay scallops in shrimp bisque

Chicken yakitori, mirin-sake reduction glazed chicken skewered with pickled onion

Wild mushrooms ragout tossed with black truffle, jalapeno harvati on croustini

Rosemary scented shortbread cookie with triple brie and ontario preserved peach

Norwegian smoked salmon on potato latkes and spicy guacamole

Harvest blend of roasted pear, peach, heirloom grape tomato, crushed avocado and mesclun wrapped in a ribbon of cucumber in caramelized onion and beet vinaigrette, balsamic reduction

Sesame crusted snow goat cheese on a bed of roasted beet and tomato confit

Shaved melons filled with a slaw of celery root and apple, arugula seedlings

Bone marrow and dungeness crab soup, creme fraiche

Beef two ways of braised kobe beef short ribs paired with filet mignon in a pool of black truffle infused veal stock reduction, coconut infused mashed potatoes and roasted vegetables bouquet

A medley of seafood in sambuca infused tomato sauce tossed with linguine

Coconut curry chicken on a bed of basmati rice and petite herbs salad

Peanut coated rack of lamb in lamb stock reduction, stilton pomme gateau and vegetables medley

Moroccan style stuffed chicken in mushroom stock reduction, curry whipped sweet potato and vegetables medley

Yogurt,dill and cumin glazed atlantic salmon with jollof couscous and vegetables medley bouquet

Banana foster and crepe susett in creme anglaise and wild berry compote

Pot de creme au chocolat finished with salted caramel and oatmeal crisp

Gratin de fruit: medley of berries tossed with grand manier and coated with egg custard and blow touched

Warm goat cheese and leek tart with warm fennel salad

Watermelon carpaccio with blackberries, roasted fingerling crisp, microgreens. fig and balsamic dressing

Eggplant parmesan with portobello mushroom and red wine risotto, sumac carrots, glazed cipollini onions. port wine jus

Pecan tart with caramel and vanilla gelato

Charcuterie board ( 5 types cheese, 5 types meat , fruit ) *share plate

Mushroom cups ( cremini mushroom, shallot, thyme, wine, parsley ) *share plate

Beets cocktail ( beets, peach, red onion, balsamic vinegar, olive oil )*share plate

( soup ) roasted red pepper cream ( red pepper, onion, cream )

( salad ) organic greens, cucumber, radish, cherry tomato, balsamic vinaigrette

Tuscan butter salmon ( spinach, garlic, shallot, basil, thyme, wine )

Branzino pan seared ( market vegetables, wild rice, herbs lemon sauce )

Mushroom risotto ( risotto, wild mushrooms, shallot, wine, garlic, cream, truffle oil, parmesan cheese )

Roast duck breast ( local duck, vegetable medley ) *ontario duck

Braised beef short ribs ( market vegetable, mashed potato, red wine sauce )

Ny striploin steak ( aaa striploin, market vegetable, green peppercorn sauce ) *ontario beef

Filet mignon with market vegetable red wine sauce * ontario beef

Créme brulée / fruit, caramel sauce

Basque cheese cake

Chocolate mousse ( avocado, coconut cream, banana, maple syrup, cocoa, chia seeds. )

Tartare de saumon – chopped fresh atlantic salmon with shallots, citrus and herbs. served with sourdough tuiles

Tartine de tapenade – sourdough toast with fresh & roasted olives tapenade, french style marinated anchovies, & capers

Caviar d’aubergine – smoky & roasted eggplant caviar, confit cherry tomatoes, provence vinaigrette, served with crispy pita

Bruschetta de provence – sourdough toast with fresh & confit tomatoes, garlic, olive oil, and fresh provence herbs mix

Chèvre chaud – warm goat cheese salad with greens, white baguette, roasted shallots, honey & walnuts

Ratatouille – provençal vegetable medley with eggplant, zucchini, and tomatoes. ragu of vegetables, red wine, & herbs

Salade de poussin – grilled chicken confit with mixed greens, lemon dijon mustard & honey dressing

Tarte tatin de tomates – caramelized tomato tart served with tomme de brebis cheese, basil and balsamic drizzle

Loup de mer – mediterranean fresh sea bass with roasted fennel, olives, & lemon beurre blanc. served with pomme anna (sliced potatoes)

Daube de bœuf – slow-braised beef shoulder stew with red bordeaux wine, garlic, herbs provence. served with creamy rich mashed potatoes

Tajine de poulet provençal – chicken cooked with olives, tomatoes, and rosemary, lemon & fingerling potatoes

Légumes farcis à la provençale – bell peppers and zucchini stuffed with a mixture of rice, brunoise vegetables, & herbs, drizzled with tomato sauce

Pulled terrine - braised beef shoulder on the bone, jus, baby vegetables, carrots pure served with mashed potatoes

Crème brûlée – classic vanilla custard with a crispy sugar crust. served with fresh berries & wild compote

Mille-feuille – puff pastry layered with vanilla & lemon custard cream with fresh seasonal berries

Tarte aux poires – pear tart with almond cream and caramel drizzle with creme anglaise

Grilled squid toast, marinated artichokes, lemon, olives, parsley

Fresh oysters, 3 sauces, lemon, freshly grated horseradish

Tuna carpaccio, soy & warm extra virgin olive oil, fried rosemary, kalamata olive toast

Antipasto platter- assorted charcuteries, fresh mozzarella, figs, summer honey, focaccia, pistachios

Seared foie gras, brioche, seasonal jam

Pizza with grilled mushrooms, oregano, aged parmesan & comte, caramelized onions

Fennel salad, pistachio, chives

Rigatoni, veal sausage, fennel, light tomato sauce, pecorino

Mixed greens, marinated artichokes, buttermilk dressing, dill, tarragon, chives, crispy pancetta

Fresh linguine, shrimp, clams, mussels, white wine, tomato

Homemade pappardelle, broccoli rabe, pecorino, garlic

Garlic shrimp or lobster, salsa verde, pumpkin seeds, thai chili

Homemade spinach & ricotta gnocchi, parm broth, corn, aged parm

Linguine cacio e pepe, truffle

Homemade whipped ricotta, romesco sauce

Asparagus risotto, chanterelles, crispy pancetta, mascarpone

Grilled rib steak, puttanesca butter, roasted potatoes or fries

Baked mediterranean sea bass in salt crust, salsa verde, farro with herb oil, lemon zest

Veal ossobuco, red wine sauce, risotto alla milanese with confit garlic, gremolata

Veal chop milanese, grana padano sauce, salad

Roasted banana cheesecake, caramel sauce, macadamia nuts, almond butter crunch toffee

Olive oil cake, citrus, mascarpone creme fraiche, blueberries & port

Tiramisù chocolate dipped cherries, homemade ferrero rocher

Roasted fruit, mascarpone, basil-balsamic syrup

Dark chocolate lava cake, coffee ice cream

Tiramisu cheesecake, valrhona-baileys chocolate sauce, fresh berries

Strawberry rhubarb crostata, homemade strawberry ice cream

Corn and scallion bisque with crispy leeks

Heirloom tomato bisque with ratatouille salsa and truffle oil

Kale salad with brie, candied pecans, pomegranate seeds and sweet potato chips and dill mustard dressing

Pulled pork carnita mini soft shell corn tortilla taco with fennel slaw and chipotle sour cream

Bacon wrapped tiger shrimp with salsa verde and grilled pineapple salsa

Braised short rib vietnamese spring roll with microgreens and sweet chili aioli

Buffalo mozzarella roma tomato caprese salad with arugula, shaved asiago and balsamic glaze and ciabatta garlic crostini

Arrancini with tomato aioli

Crostini with tomatillo jam, asiago, seared beef and micro greens

Mini beef burger sliders with jarlsberg cheese, caramelized onion jam, sriracha mayo on a brioche

Cinnamon jerk seared beef tenderloin cubes with garlic bok choy and scotch bonnet coconut cream

Crispy buttermilk fried chicken with mac and cheese

Beef wellington with roasted asparagus, glazed carrots and cabernet reduction

Grilled chicken supreme with portobello mushroom and red wine risotto, sumac carrots, glazed cipollini onions. port wine jus

Lemon and oregano trio of lamb, chicken and pork souvlaki with herb roasted potatoes, greek salad, pita bread and hummus

Ground kobe beef burger sliders with jarlsberg cheese, caramelized onion jam, sriracha mayo on a brioche bun. served with parmesan truffle fries

Apple crumble tart with caramel and fresh berries

Banana foster with caramel, brown sugar and maple. vanilla ice cream

Chocolate chip skillet cookie with vanilla ice cream

Double fudge chocolate brownie with chocolate ganache and vanilla ice cream