APPETIZERS
COSTS BASED ON 50 PEOPLE MINIMUM
$100 starting
20% service fee added to the final bill
COLD HORS D’OEUVRES
Thai Bundle Salad with a fresh dip
Pistachio and Cranberry Goat Cheese Lollipops
Watermelon Feta & Cucumber Roll
Antipasto Skewers
WARM HORS D’OEUVRES
Lemon Herb Chicken Skewers
Cocktail Vegetarian Samosas
Mini Vegetable Wontons with Teriyaki Glaze
Beef Satay
STATIONARY
Charcuterie Board
A Variety of Locally Crafted Cured Meats. Genoa Salami/Hungarian Salami/
Spanish Serrano Ham/Canadian Prosciutto Honey Maple Sausage/
Served with Homemade Chutney/Gherkins & Fresh Baguette
The Culinary Cheese Board
Domestic & Imported Cheeses served with Grape, dried fruit, Strawberries & crostini, and crackers
Vegetable Crudités Station
A combination of Fresh Vegetable Crudités served with Dijon Honey Mustard and Ranch dips
BUFFET DINNER MENU
SALAD
Caprese Salad
Fresh mozzarella, cherry tomatoes, fresh basil, olive oil
Pasta Salad
Fusilli noodles, green & red peppers, red onions, purple cabbage, edamame and honey dijon dressing
Mediterranean Salad
Lettuce, tomato, cucumber, onions, chickpeas with a tangy and sweet dressing
ENTREES
Lemon Pepper Chicken Breast Medallions
With light Piri Piri or butter sauce
New York Beef Roast
AAA cut beef with rosemary thyme marinate and red wine demi-glace sauce
Pepper and Scallion roasted Cod fillets
Slow-roasted tender pieces of cod in pepper medley and green onion spices
Vegetarian Option: Lentil Ratatouille
Lentil, eggplant, zucchini, yellow, green & red peppers in a garlic herb tomato sauce served in a roasted red pepper
Above served with:
Fresh baked rolls & butter
Roasted potatoes / Rice pilaf / Green beans & carrots
Dessert: Assorted squares, cookies and tarts, fruit platter
Coffee / Tea