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Inquire with your event manager about more menu options and pricing.
GREEN PEA TARTINE
with baked ricotta & chili threads
GRILLED OCTOPUS TOSTADA
with avocado & cucumber pickle
BEET TARTARE
on rye with caper créme fraiche & salmon caviar
SHRIMP TAMALE
with charred shisito salsa verde
GRILLED PORTOBELLO TACO
with truffle aioli & red radish
PESTO TARTLETTE
with goat cheese, bresaola & balsamic glaze
CORNED BEEF SLIDER (Room temp)
with fontina & ballpark mustard
(as featured below right)
MAC & CHEESE POPPERS
with black garlic mayonnaise
TAIWANESE CHICKEN & WAFFLES
with maple sriracha
OLIVE OIL QUAIL EGG
on kettle chips with poached tomato
(as featured top right)
CRAB & CHEDDAR DIP
with cheddar crisps
DUCK CONFIT
with Spring cassoulet & fried sage
SUGAR CANE SHRIMP
with mango ginger sauce
MOLE POBLANO CHICKEN BROCHETTE
with chives
SPRING VEGETABLE RIBBON SALAD
with watercress & frisée in bagna cauda dressing
(as featured top left)
LEMON & ROSEMARY CORNISH HEN
with pan jus, olive oil roasted fingerling potatoes
zucchini & carrots (as featured on page 2)
CHICKEN ROULADE
with duck confit & mushroom sauce, cauliflower spun potatoes
and coarse chopped vegetable mirepoix
MOLTEN CHOCOLATE MACARON
with vanilla whipped cream
GEM LETTUCE
with grilled artichokes, cured tomatoes & pickled cipollini onions
PEPPER SEARED BEEF TENDERLOIN
with demi glace, buttermilk mash potatoes and asparagus
(as featured below right)
GRILLED VEAL CHOP
with chunky summer pepper caponata and spinach polenta
HAZELNUT & PRALINE ROCHER
with nutella créme anglaise
BEET TARTARE
with blonde frisée and micro greens, potato crisps
olive oil & baslsamic glaze
PORK TENDERLOIN PORCHETTA
with bbq jus, Spring succotash in roasted pepper broth
(as featured top left)
ICELANDIC COD
with citrus beurre blanc, du Puy lentils and French green beans
with blistered tomatoes
WHITE CHOCOLATE PANNA COTTA
with maraschino cherry compote & lemon streusel
SICILIAN RICOTTA & HERB GNOCCHI PRIMAVERA
served in brown butter
GREEN PEA RISOTTO
with edamame and pickled beets
(as featured on cover)
MOROCCAN SOCCA
with lemony vegetable tagine & crisp kale
HAZELNUT & PRALINE ROCHER
with nutella créme anglaise
WHITE CHOCOLATE PANNA COTTA
with maraschino cherry compote & lemon streusel
(as featured below right)
MOLTEN CHOCOLATE MACARON
with vanilla whipped cream
COUNTRY BLUEBERRY CHEESECAKE TART
with cinnamon streusel & whipped cream
TIRAMISU IN A MASON JAR
with dark chocolate ganache, espresso biscuits & vanilla mascarpone
(as featured on following page)
ROMAINE WEDGE SALAD
with crispy pancetta chips, shaved parmesan & black pepper flatbread
crispy chick peas and a lemon-garlic dressing
YELLOW HEIRLOOM TOMATO GAZPACHO
with blistered jalapenos, tortilla frites, avocado oil & cilantro finish
BLUE POTATO & ORGANIC WATERCRESS SALAD
with Ontario smoked trout, green peas, red radish & fennel pickle
BONELESS BEEF SHORTRIBS
smoky Steam Whistle Pilsner bbq jus on herb smashed potatoes & grilled ratatouille
ONTARIO CORNISH HEN
with Southern succotash in pepper sauce & jalapeno cornbread
MAPLE GLAZED COD
with tomato chutney on seven grain rice pilaf and rainbow carrots in thyme butter
COUNTRY BLUEBERRY CHEESECAKE TART
with cinnamon streusel & whipped cream
TIRAMISU IN A MASON JAR
with dark chocolate ganache, espresso biscuits & vanilla mascarpone
(as featured below)
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