A bright, vegetarian-forward collection inspired by Ontario’s summer gardens. Ideal for daytime celebrations, showers, gallery-style events, and lighter cocktail receptions.
Ontario tomato and watermelon gazpacho with cucumber, basil oil, and cracked black pepper.
Flaky pastry filled with whipped Ontario goat cheese, tomato confit, basil, and balsamic.
Crisp risotto bite with Ontario sweet corn, smoked cheddar, chive, and roasted pepper aioli.
Golden zucchini and potato rösti topped with lemon crème fraîche, dill, and shaved radish.
Charred Ontario peach and grilled halloumi with basil, honey, and toasted sunflower seed.
Crisp cucumber filled with whipped white bean pâté, preserved lemon, dill, and pickled mustard seed.
Crisp meringue with vanilla cream, macerated summer berries, and lemon zest.
A balanced collection of familiar flavours presented with a polished seasonal approach. Designed for weddings, corporate receptions, celebrations, and pre-dinner cocktail service.
Ontario beef patty with smoked tomato jam, aged cheddar, and horseradish aioli on a brioche bun.
Grilled Ontario chicken glazed with maple and peach, served with basil yogurt and pickled shallot.
Ontario trout with preserved lemon, cucumber, dill, radish, and cold-pressed extra virgin olive oil
Crisp risotto bite with Ontario corn, smoked cheddar, chive, and roasted pepper aioli.
Flaky pastry with whipped goat cheese, tomato confit, basil, and balsamic.
Chilled watermelon and cucumber with feta, mint, lime, and sumac.
Golden zucchini and potato rösti with lemon crème fraîche, dill, and shaved radish.
Whipped white bean pâté with charred Ontario peppers, basil, and pickled shallot on toasted sourdough.
Ontario blueberry compote layered with lemon cheesecake cream and toasted almond crumble.
A premium cocktail-supper menu combining refined ingredients, substantial bites, and elegant presentation. Designed to provide a complete reception-style dining experience.
Seared beef tenderloin with crisp potato pavé, horseradish crème, pickled shallot, and chive.
Golden duck confit croquette with Ontario sour cherry gastrique and thyme aioli
Aromatic lamb kofta with mint yogurt, cucumber, pickled shallot, and lemon.
Seared scallop with Ontario corn purée, brown butter, puffed wild rice, and chive.
Buttery puff pastry filled with Atlantic lobster, Ontario corn, leek, and tarragon cream.
Ontario trout with preserved lemon, dill, cucumber, and radish on a crisp black rye wafer.
Charred Ontario peach with prosciutto, basil, whipped ricotta, and aged balsamic.
Flaky pastry with whipped goat cheese, tomato confit, basil, and balsamic.
Crisp risotto bite with Ontario corn, smoked cheddar, chive, and roasted pepper aioli.
Crisp meringue with vanilla cream, Ontario raspberries, and lemon.
Chocolate pastry filled with dark chocolate ganache, toasted hazelnut, and sea salt.
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