SPECIAL EVENT MENU


(SERVES 20 - 25 PEOPLE)
(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


VEGGIE PLATTER (GF) (V)

An assortment of fresh vegetables served with ranch dip

FRUIT PLATTER (GF) (V)

An assortment of fresh fruit

BRUSCHETTA PLATTER (V)

House made fresh bruschetta mix served with garlic toasted crostinis

DUO OF DIPS (V) (GFO)

Roasted red pepper hummus & spinach dip served with flatbread and corn chips

CHICKEN WING PLATTER (GFO)

Four pounds of classic jumbo chicken wings tossed in your choice of sauce or dry rub

CAESAR SALAD BOWL (GFO)

Traditional Caesar salad with real bacon bits, garlic croutons & asiago cheese

GARDEN SALAD BOWL (V) (GFO)

Baby greens dressed with carrots, red onions, cucumbers, and your choice of ranch or balsamic dressing

SANDWICH & WRAP PLATTER

Egg salad, tuna salad, & chicken salad sandwiches paired with veggie wraps

MEATBALL PLATTER

Oven baked beef meatballs served atop house made pomodoro sauce & finished with basil and parmesan cheese

PARTY SIZE MARGHERITA PIZZA (V)

Thick crust stone baked pizza topped with pomodoro sauce, bocconcini cheese, pesto oil & balsamic glaze

PARTY SIZE CANADIAN PIZZA

Thick crust stone baked pizza topped with pomodoro sauce, mozzarella cheese, pepperoni, mushrooms & crispy bacon

PARTY SIZE WILD MUSHROOM PIZZA (V)

Thick pizza crust oven baked with creamy garlic alfredo sauce, oyster and cremini mushrooms, mozzarella cheese, then finished with truffle oil and chives

MINI FISH & CHIPS

Beer battered haddock served inside newspaper cones with French fries, tartar sauce & lemon

CHARCUTERIE & CHEESE PLATTER

A selection of cured meats & cheeses prepared by our Chef served with preserves, pickled vegetables, berries & crostinis. Cheese Only or Charcuterie only

DESSERT PLATTER (V)

An assortment of rocky road brownies, carrot cake & pecan streusel squares

PASTRY PLATTER (V)

Assorted baked warm danishes & turnovers








(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


CHICKEN & BEEF SATAYS (GF)

Served with a peanut Thai sauce


EPIC GRILLED CHEESE TOASTS

Butter toasted sourdough bread layered with bacon, cheddar & mozzarella blend & bacon jam. Served with sriracha ketchup


DEEP FRIED PICKLES (V)

Crispy fried dill pickle spears served with ranch. dipping sauce


MUSHROOM CAPS (V)

Oven baked cremini mushrooms stuffed with creamy garlic spinach dip


BACON WRAPPED JALAPENOS (GF)

Fresh jalapenos stuffed with baby spinach & cream cheese then wrapped with crispy smoked bacon


MINI ARANCINI (V)

House made arancini served over pomodoro sauce & finished with fresh basil


VEGETARIAN SPRING ROLLS (V)

Served with plum sauce


PRIME RIB PANINI STACKS

Shaved prime rib, sauteed onions & mushrooms, Swiss cheese and roasted garlic aioli stacked high on our Italian panini


BUFFALO CHICKEN SLIDERS

Homemade chicken tenders stacked on a mini brioche bun with lettuce, roasted garlic aioli & New York butter sauce


FALAFEL SLIDERS (V)

Crispy chickpea falafels served on mini brioche buns with baby spinach, tomatoes, tahini sauce & pickled red onions


MINI QUICHE (V)

Oven baked pastry shells filled with eggs, spinach, roasted red peppers & goat cheese


BROWNIES (V)

Homemade chocolate fudge brownies dusted with icing sugar


COOKIES (V)

Assorted house baked soft cookies


CROISSANTS (V)

Soft warm butter croissants








(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


STATIONS

(Minimum 20 People)

POUTINE STATION

Fresh cut fries, Quebec cheese curds, cheddar & mozzarella blend, beef gravy, green onions, sriracha, bbq sauces. Add Pulled Chicken, Jerk Chicken, Bacon


TACO STATION

Soft flour tortillas, Cajun fried haddock, pulled chicken, napa cabbage, guacamole, jalapenos, slaw, cheese, lettuce, pico de gallo, cilantro, cajun aioli, bbq sauce, crispy fried onion straws, sour cream, salsa.

BAGEL STATION

Everything bagels, butter, cream cheese, cold smoked salmon, capers, lettuce, tomatoes, cheddar cheese. Add Bacon


PASTA STATION

Penne pasta, pomodoro sauce, garlic alfredo sauce, white wine, olive oil, pesto, peppers, onions, wild mushrooms, tomatoes, basil, parmesan cheese, assorted buns with butter.
Add Crumbled Sausage | Diced Chicken Breast
Mandatory Chef Attendant





(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


DESSERTS


STRAWBERRY CHAMPAGNE CHEESECAKE

Vanilla cheesecake marbled with strawberry and baked atop a chocolate cookie graham crust. Topped with a champagne mousse, strawberry swirls & chocolate shavings

CHOCOLATE FUDGE CAKE

Four layers of decadent chocolate cake separated by chocolate fudge icing. Finished with a dark & white chocolate glaze
Each cake is cut into 16 pieces.



(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


THE LUNCHEON

(Only Available till 3pm)
(Minimum 20 People)

FIRST COURSE

GARDEN SALAD (GF) (V)
Baby greens dressed with carrots, tomatoes, cucumbers & red onion served with balsamic dressing.
or
SOUP OF THE MOMENT
Chef's signature creation.


MAIN COURSE

AMBER BATTERED FISH & CHIPS
East coast beer battered haddock filet served with fresh cut fries, slaw & house made tartar sauce.
or
BATTLEFIELD BURGER (GFO)
House made from ground chuck with our chef's burger spice, served on a toasted brioche bun, topped with lettuce, tomato, onion, and dill pickle.
or
OVEN BAKED QUESADILLA (V)
Oven baked flour tortilla filled with pico de Gallo, bell peppers and a cheddar & mozzarella blend. Served with salsa and sour cream.





(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


THE CLASSIC

(Minimum 20 People)

FIRST COURSE

CAESAR SALAD (GFO)
Classically prepared with our house made croutons and real bacon bits.
or
GARDEN SALAD (GF) (V)
Baby greens dressed with carrots, tomatoes, cucumbers & red onion served with balsamic dressing.


MAIN COURSE

POWERHOUSE BURGER
Ground chuck burger topped with a Coors Original tomato bacon chutney, Provolone cheese, baby arugula, and roasted garlic aioli.
or
VEGGIE QUICHE (V)
Creamy eggs scrambled with tomatoes, spinach, caramelized onions & feta cheese baked inside a flaky pastry, served with Greek salad.
or
FRIED CHICKEN TENDERS
Buttermilk marinated double breaded chicken tenders served over fresh cut fries with plum sauce.





(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


THE MAIN EVENT

(Minimum 20 People)

FIRST COURSE

CAESAR SALAD (GFO)
Classically prepared with our house made croutons and real bacon bits.
or
GARDEN SALAD (GF) (V)
Baby greens dressed with carrots, tomatoes, cucumbers & red onion served with balsamic dressing.
or
SOUP OF THE MOMENT
Chef's signature creation.


2ND COURSE

PENNE POMODORO (V)
Penne pasta tossed in a tomato basil sauce & house made tartar sauce. Served with garlic toast.


MAIN COURSE

ROASTED CHICKEN DINNER
Slow roasted 1/4 chicken finished with a rosemary chicken gravy and served with Yukon gold mashed potatoes & sautéed seasonal vegetables.
or
ROAST BEEF YORKIE
Red wine braised roast beef topped with demi glaze and served over our homemade Yorkshire pudding with mashed potatoes and seasonal vegetables.
or
HADDOCK & CHIPS
Atlantic haddock filet beer battered and served over fresh cut fries with creamy slaw.
or
STUFFED PEPPER (V) (GF)
Sweet pepper stuffed with white rice, pico de gallo, charred corn & black beans, finished with a warm tomato salsa surrounded by baby spinach and a balsamic glaze.







(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


POWERHOUSE FEAST

(Minimum 20 People)

FIRST COURSE

CAESAR SALAD (GFO)
Classically prepared with our house made croutons and real bacon bits.
or
BEET SALAD (V) (GF)
Baby greens dressed with red beets, mandarin oranges, goat cheese, sunflower seeds and a balsamic glaze.


2ND COURSE

CANNELONI (V)
Spinach & ricotta stuffed cannelloni pasta with a pesto cream sauce and charred tomatoes.


MAIN COURSE

ATLANTIC SALMON (GFO)
Pan seared Atlantic salmon finished with a white wine & lemon dill cream sauce Served over jasmine rice with seasonal vegetables.
or
AAA NEW YORK STRIP (GFO)
8oz striploin steak served over Yukon gold mashed potatoes with sauteed seasonal vegetables and a red wine demi.
or
PEPPERCORN CHICKEN
Pan seared chicken supreme topped with a green Madagascar peppercorn sauce served with garlic & herb roasted mini red potatoes and seasonal vegetables.
or
VEGETARIAN STRUDEL (V) (GFO)
Guinness braised portobello mushrooms and leeks, goat cheese and fresh herbs wrapped in phyllo pastry, topped with a garlic & herb cream sauce and served with roasted mini red potatoes and fresh seasonal vegetables.







(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION



CHEF'S CHOICE

(Minimum 20 People)

FIRST COURSE

BEET CARPACCIO (V) (GF)
Thinly sliced red, golden & candy cane beets topped with baby arugula drizzled with a lemon olive oil vinaigrette. Finished with whipped goat cheese, roasted sunflower seeds & a balsamic reduction.
or
SWEET POTATO BISQUE (V) (GF)
Finished with a basil creme fraiche.
or
CAESAR SALAD (GFO)
Classically prepared with our house made croutons and real bacon bits.


2ND COURSE

LOBSTER ARANCINI
Lobster stuffed arancini served over a chardonnay blush sauce.
or
ARANCINI (V)
Panko breaded risotto served over a chardonnay blush sauce with fresh basil.


MAIN COURSE

FILET MIGNON (GFO)
AAA 6oz. beef tenderloin wrapped in smoked bacon and finished with a red wine demi. Served with red skin smashed potatoes & pan seared asparagus.
or
BLACK COD (GF)
Butter & lemon poached sablefish finished with a coconut saffron sauce. Served over jasmine rice with charred tomatoes and asparagus.
or
CHICKEN MEDALLIONS (GFO)
Spinach, caramelized onion & whipped roasted red pepper cream cheese baked inside a chicken breast then finished with a roasted garlic cream sauce. Served with Yukon gold mashed potatoes, grilled asparagus & charred tomatoes.
or
SPAGHETTI SQUASH DINNER (V) (GF)
Oven roasted spaghetti squash stuffed with roasted mushroom, red peppers, onion and zucchini tossed in pesto and topped with goat cheese.







(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION



HOLIDAY TURKEY DINNER

(Minimum 20 People)

FIRST COURSE

GARDEN SALAD (GF) (V)
Baby greens dressed with carrots, cucumbers, tomatoes & red onion served with balsamic dressing.
or
BUTTERNUT SQUASH SOUP (GF)
Made in house and garnished with heavy cream.


MAIN COURSE

TRADITIONAL TURKEY DINNER
Slow roasted white and dark meat, turkey gravy, Yukon gold mashed potatoes roasted root vegetables, stuffing and cranberry sauce.


DESSERT

PUMPKIN PIE (V)
Seasonal pumpkin pie baked inside a flaky pie crust & served with real whipped cream.