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Seasonal Menu

  Christmas & Holiday  2022 ~  Book Now for your preferred date!


Caramelized Apple & Chèvre Purses

Bleu Cheese Filled Dates Wrapped in Bacon

Wilted spinach with red and yellow tomatoes, warmed Chèvre cheese and roasted onion jam – drizzled with balsamic reduction, served with roasted garlic Crostini

Creamed fresh corn with grilled shrimp, cilantro and roasted red pepper Coulis

Tuna tartar with lotus and daikon slaw

Leek and lobster tart


Tortes and Torta’s

Smoked salmon cheesecake

Indian torte, alternating layers of herbed and curried mascarpone with chutney, coconut and almonds

Mexicali torte, refried black beans, avocado, tomatoes and corn

Roman torte, filled with pesto, sun dried tomatoes and mascarpone, wrapped in Fontina

Baked pesto sun dried tomato brie


Carpaccio of Melon Wrapped in Prosciutto di Parma 

Antipasto with seasonal tomatoes, roasted peppers with basil, roasted garlic, aged provolone, assorted olives and crostini

Spiced nuts

Assorted marinated olives



Crab and Artichoke

Spinach and basil

Artichoke and Boursin

Sun dried tomato with basil, pine nuts and roasted garlic

Black bean hummus

Chef’s hummus

Cucumber cilantro dip

Cumin scented pumpkin dip


  Dips accompanied by a selection of soft and toasted pita’s, baguettes, assorted corn chips and crackers




Shortbread with piped Stilton and candied pistachios

Grilled pizzetta with slow roasted tomatoes, goat cheese and pesto

Warm butternut squash soup, topped with spiced pepitas – shooters 

Black bean cake with tuna and cilantro cream, finished with confetti peppers

Corn cakes with smoked salmon and apple horseradish cream

Smoked salmon with shaved radishes and herbed mustard crème Fraîche atop pumpernickel toast points

Pan seared sea scallop atop lotus chips with red pepper coulis

Chicken tikka atop mini papadams with yogurt mint sauce

Wild and white rice fritters, topped with shaved duck or pork and pomegranate sauce

Steak au poivre Crostini with demi glace

Seared foie gras with fig balsamic reduction – served in spoon

Cumin rubbed pork atop toasted coconut bread toast points with pineapple salsa

Kobe beef carpaccio and asparagus roll, topped with Kosher salt, cracked pepper and parmesan, drizzled with olive oil

Fig lollipops wrapped with arugula and Prosciutto



Tomato Bisque & Garlic

Orange, carrot and ginger bisque with Wasabi crème Fraîche

Pumpkin and pear soup with coriander cream and toasted pumpkin seeds

Spicy crab and corn chowder with roasted garlic and Chèvre Crostini

Three onion soup with mushroom essence and Gruyere croutons

Black bean soup with crème Fraîche and salsa

Parsnip apple bisque with curry cream and apple garnish

Potato leek soup with croutons, chopped parsley and crumbled bacon

Curried butternut squash and apple soup with chive crème Fraîche


**soups served in mini gourds and pumpkins – subject to availability



Vertical Caesar with Parmesan crisps and garlic baguette crouton 

Seasonal greens tossed with feta and sliced Fuji apple, dressed with warm fig vinaigrette and toasted pine nuts

Avocado and grapefruit salad with baby spinach and warm bacon dressing and roasted pine nuts

Autumn greens with sweet potato and turnip slaw, topped with praline pistachios and dried cranberries

Oven roasted tomatoes and leeks atop field greens w/ Parmesan crisps and tomato herb vinaigrette

Roasted beets, orange and fennel atop seasonal greens

Heart of iceberg dressed with Maytag blue cheese, apple smoked bacon dressing and diced tomato




Prime Rib Au Jus with horseradish and au jus dipping sauce


Roasted tenderloin of beef with Brandied fig and caramelized onion reduction, roasted garlic mashed potatoes and balsamic slaked grilled vegetables  


Grilled chicken breast with an apricot raisin Marsala reduction, risotto cake and asparagus bundles


Saddle of lamb with mint rosemary demi~glace, roasted red pepper polenta and haricots verts with tomato and basil  


Roasted marinated veal chop with bourbon cream sauce, rosemary and garlic fingerling potatoes with sautéed broccoli rabe  


Filet of tuna marinated in ginger, soy and sesame, jasmine rice cake with sautéed julienne vegetables  


Sole stuffed with shrimp, orange and tarragon – finished with tomato beurre blanc, herbed wild rice and caramelized baby vegetables


Tenderloin of beef with grilled vegetables, roasted herbed potatoes, seasonal greens with Champagne shallot vinaigrette, rolls and butter


Roasted pork with cranberry/pear/ginger chutney, roasted root vegetables, green beans with carrot relish, seasonal greens with Champagne shallot vinaigrette, rolls and butter


Maple pecan chicken with maple wine glaze, orzo with seasonal vegetables, grilled asparagus, seasonal greens with Champagne shallot vinaigrette, rolls and butter


Lemongrass poached salmon with lemon/ginger crème Fraîche, Jicima salad, and jasmine rice pilaf, seasonal greens with Champagne shallot vinaigrette, rolls and butter


Roast Cornish hens with sweet potato-pear puree and cranberry cabernet sauvignon sauce







Chocolate torte filled with chocolate ganache, decorated with white chocolate butter cream and chocolate curls

Lemon roulade filled with lemon curd, decorated with lemon butter cream - Served with a berry sauce

New York cheesecake with strawberries

Irish whiskey gingerbread cake with caramelized apples, fresh whipped cream and a cider crème Anglais

Pear walnut tart

Lemon mousse charlotte

Assorted fruit platter with a lime/honey yogurt sauce AND an apricot/candied ginger crème Fraîche

Ice cream sandwich with bananas foster

Miniature pumpkin and walnut cheesecakes

Apple crisp tostadas with applejack creme anglaise

Assorted cookies

Lemon mascarpone tartlets with fresh raspberries

Creme brulee tartlets

Puff pastry with assorted berries and a grand marnier sabayon

Meringue napoleon with trio of sorbets and raspberry puree

Lemon poppy seed sweet cheese tart with berry puree and almond crème fraiche

Apple cranberry pie with cheddar cheese crust

Butterfinger candy tart with chocolate glaze

Honeyed pear and almond cream tart

Profiteroles with caramel ice cream, chocolate sauce and praline

Gingerbread with maple crème fraiche and caramelized fruits

Molten chocolate cake with vanilla bean crème anglaise and vanilla bean ice cream

Hazelnut napoleon with caramel mousse

Best ever pumpkin pie with pecan praline and candied ginger whipped cream

Trio of gourmet cupcakes

Individual mocha fudge puddings

Nutcracker Tart – ‘pecan pie with a twist’, mixed nuts with an orange-spice filling

Apple-Cranberry Cheese Torte

Apricot Almond Tart or Pear Almond Tart

Trio of petite pastries (chefs selection)             

Chocolate fondue station

Hot Beverage Station 

Mulled cider, hot chocolate, assorted teas and French roast coffee, 

Hot Chocolate Gourmet Station

Choice of Dark, Milk or White Chocolate with a variety of different embellishments; whipped cream, cinnamon sticks, peppermints, candy canes, marshmallows, cinnamon/ chocolate dusts, hazelnut, vanilla, mint, pumpkin, raspberry, orange syrups

Due to availability and scheduling, all enquiries will be received and reviewed before pricing is available. Please fill out our short but comprehensive form so that we can serve you better.

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