Dinner Experiences
Thoughtfully composed menus for plated dinners, family-style gatherings, and refined buffet service. Choose from globally inspired collections, seasonal Canadian menus, and custom multi-course experiences designed around your event.
Italian
$150 Per Person
Estate Summer Menu
A polished Italian dinner inspired by the gardens, vineyards, and coastal flavours of summer. Best suited to plated service or an elevated family-style dinner. Priced per person.
Antipasto
Heirloom Tomato Panzanella with Burrata (V)
Ontario heirloom tomatoes, creamy burrata, grilled focaccia, cucumber, basil, pickled shallot, and aged balsamic.
Primo
Ontario Sweet Corn Agnolotti (V)
House-made pasta filled with roasted sweet corn and ricotta, finished with brown butter, basil, Parmigiano-Reggiano, and toasted hazelnut.
Secondo
Grilled Ontario Beef Tagliata (GF)
Rosemary-marinated beef striploin with roasted summer peppers, grilled zucchini, crispy new potatoes, and Italian salsa verde.
Vegetarian Alternative for Secondo
Eggplant Involtini with Soft Polenta (V, GF)
Roasted eggplant filled with ricotta and herbs, baked in summer tomato sugo and served with creamy Parmesan polenta.
Dolce
Ontario Peach & Lemon Tiramisu (V)
Lemon-soaked sponge layered with mascarpone cream, Ontario peach compote, vanilla, and toasted almond.
Mediterranean
$140 Per Person
Coast & Garden
Fresh herbs, olive oil, grilled vegetables, citrus, and generous sharing plates define this relaxed summer collection. Ideally suited to family-style dining or refined buffet service. Priced per person.
First Course
Grilled Halloumi, Watermelon & Cucumber Salad (V, GF)
Golden halloumi with chilled watermelon, Ontario cucumber, mint, basil, Kalamata olives, and charred lemon vinaigrette.
Second Course
Roasted Tomato & Fennel Orzo (V)
Tender orzo with slow-roasted Ontario tomatoes, grilled fennel, spinach, feta, fresh herbs, and lemon.
Main Course
Lemon-Oregano Grilled Ontario Chicken (GF)
Herb-marinated chicken with crispy lemon potatoes, grilled zucchini, tomato-olive relish, cucumber tzatziki, and fresh herbs.
Vegetarian Alternative for Main
Grilled Cauliflower with Chickpea Romesco (VG, GF)
Charred cauliflower with chickpea and roasted pepper romesco, lemon potatoes, grilled vegetables, and herb salad.
Dessert
Orange Blossom Yogurt Panna Cotta (V, GF)
Silky yogurt panna cotta with Ontario blueberries, wildflower honey, pistachio, and orange blossom.
French Bistro
$140 Per Person
Summer In Provence
An elegant but approachable plated menu inspired by the markets and countryside of southern France. Priced per person.
Première Entrée
Ontario Tomato & Chèvre Tart (V)
Buttery pastry with grainy mustard, roasted Ontario tomatoes, whipped goat cheese, basil, and lightly dressed summer greens.
Deuxième Entrée
Sweet Corn Velouté (V, GF)
Silky Ontario corn soup with chive crème fraîche, charred corn, herb oil, and cracked black pepper.
Plat Principal
Tarragon-Roasted Ontario Chicken Supreme (GF)
Herb-roasted chicken breast with pommes Anna, haricots verts, glazed pearl onions, and white wine–tarragon jus.
Vegetarian Alternative for Main
Provençal Vegetable Tian with White Bean Cassoulet (VG, GF)
Layered tomato, zucchini, and eggplant with slow-cooked white beans, roasted garlic, thyme, and basil pistou.
Dessert
Ontario Cherry Clafoutis (V)
Warm vanilla custard cake with Ontario cherries, almond, and lightly sweetened crème fraîche.
Spanish
$150 Per Person
Costa Brava Summer Table
A lively family-style dinner served in progressive rounds of cold tapas, warm small plates, paella, and shared desserts. Priced per person.
Course 1 – Cold Tapas
Jamón Serrano, Grilled Peach & Manchego (GF)
Cured Spanish ham with grilled Ontario peach, Manchego cheese, and aged sherry vinegar.
Pan con Tomate (V)
Grilled rustic bread rubbed with ripe Ontario tomato, garlic, olive oil, and sea salt.
Course Two — Warm Tapas
Gambas al Ajillo (GF)
Sizzling shrimp with garlic, chili, olive oil, lemon, and parsley.
Patatas Bravas (V, GF)
Crispy potatoes with roasted tomato sofrito and smoked paprika aioli.
Course Three — Paella
Summer Paella Mixta (GF)
Saffron rice with Ontario chicken, Spanish chorizo, shrimp, roasted peppers, tomato, green beans, and lemon.
Vegetarian Alternative for Main
Summer Vegetable Paella (VG, GF)
Saffron rice with tomato, zucchini, peppers, mushrooms, green beans, artichoke, and smoked paprika.
Course Four — Dulces
Basque Cheesecake with Ontario Cherry Compote (V, GF)
Caramelized cheesecake with Ontario cherries and vanilla.
Churros with Dark Chocolate (V)
Warm cinnamon-sugar churros with rich chocolate sauce.
Mexican
$160 Per Person
Mercado de Verano
A vibrant summer dinner built around charred corn, ripe tomatoes, grilled meats, fresh salsas, and plancha-finished tortillas. Suitable for plated or family-style service. Priced per person.
Course 1 – Starter
Charred Corn & Heirloom Tomato Tostada (VG, GF)
Crisp corn tostada with Ontario corn, heirloom tomato, avocado, black bean purée, pepita salsa macha, and cilantro.
Course 2 — Taco Course
Summer Taco Duo (GF)
Achiote Chicken Al Pastor
Citrus-achiote Ontario chicken with grilled pineapple, onion, cilantro, and roasted chile salsa.
Charred Mushroom & Sweet Corn
Ontario mushrooms and corn with green mole, pickled onion, toasted pepitas, and lime crema.
Course Three — Main Entrée
Ancho-Grilled Ontario Beef Striploin (GF)
Char-grilled beef with ancho chile glaze, esquites, summer squash, herb rice, charred green onion, and roasted tomato jus.
Vegetarian Alternative for Main
Adobo-Roasted Cauliflower with Pumpkin Seed Mole (VG, GF)
Roasted cauliflower with black beans, grilled vegetables, herb rice, salsa verde, and toasted pumpkin seeds.
Course Four — Dulces
Ontario Peach Tres Leches Cake (V)
Vanilla sponge soaked with three milks, layered with Ontario peaches, cinnamon, and whipped cream.
Asian Fusion
$160 Per Person
Pacific Summer
A contemporary plated menu with focused Japanese- and Korean-inspired flavours, balanced by Ontario summer produce. Priced per person.
Course 1 – Starter
Citrus-Cured Ontario Trout on Rice Crisp (GF)
Ontario trout with tamari, lime, sesame, cucumber, radish, scallion, and crisp rice.
Course 2
Sweet Corn & Shiitake Dumplings (V)
Pan-seared dumplings filled with Ontario corn, shiitake mushrooms, ginger, and scallion, served with chili ponzu.
Course 3 — Main Entrée
Miso-Glazed Salmon (GF)
Roasted salmon with coconut jasmine rice, charred baby bok choy, grilled summer beans, cucumber-herb salad, and ginger-lime broth.
Vegetarian Alternative for Main
Miso-Glazed Tofu (VG, GF)
Crisp tofu with coconut jasmine rice, charred bok choy, grilled summer beans, cucumber-herb salad, and ginger-lime broth.
Dessert
Black Sesame Panna Cotta with Ontario Cherries (V, GF)
Silky black sesame custard with Ontario cherry compote, sesame brittle, and vanilla.
Seasonal Chef’s Menu
$160 Per Person
The Ontario Summer Table
A hyper-local, chef-composed menu celebrating the height of the Southwestern Ontario growing season. The menu may change slightly according to farm availability and the quality of the weekly harvest. Priced per person.
Course 1 – Starter
Ontario Peach & Chèvre Salad (V, GF)
Ontario peaches with whipped goat cheese, basil, toasted sunflower seeds, pickled shallot, and local honey–white balsamic vinaigrette.
Course 2
Chilled Cucumber & Herb Velouté (V, GF)
Ontario cucumber, yogurt, dill, chive, and lemon, finished with basil oil and shaved radish.
Main Entrée
Pan-Roasted Lake Erie Pickerel (GF)
Crisp-skinned pickerel with Ontario sweet corn, zucchini, cherry tomato, roasted new potatoes, and lemon-herb butter.
Vegetarian Alternative for Main
Grilled Cauliflower with Summer Succotash (VG, GF)
Charred Ontario cauliflower with corn, green beans, tomato, white bean purée, basil pistou, and pickled vegetables.
Dessert
Ontario Blueberry & Lemon Pavlova (V, GF)
Crisp meringue with lemon curd, vanilla cream, Ontario blueberries, and fresh mint.
V = vegetarian · VG = vegan · GF = gluten-free. Our catering collections are designed as starting points — not limitations, and each menu can be adapted to reflect the season.