Catering

Grill Ready Menu
Tier 1

  • Hand Crafted Burger Bar

  • Choice of:

  • Chicken chipotle and artisan cheddar

  • Coldwater bison, foraged mushroom and caramelized leeks

  • Roasted beet slices with arugula, feta and balsamic drizzle

  • Canadian Angus beef stuffed with Thornloe blue and shallots

  • Portobello mushroom stuffed with quinoa, sundried tomatoes and garden herbs

  • Alongside

  • Choice of:

  • Double stuffed aged cheddar and chive jacket potatoes

  • Field corn (non GMO/seasonal) with seasoned cowboy butter

  • Balsamic glazed grilled farm gate vegetable salad and crumbled feta

  • Algonquin wild rice, roasted sweet squash, dried wild cranberries and cut herbs

Grill Ready Menu
Tier 2

  • Entrées

  • Choice of:

  • Handmade fresh pasta tossed in a basil pesto with pasta clams and sundried tomatoes

  • Seared free run chicken brushed with Black River BBQ drizzle or Collingwood rye mustard and honeycomb glaze

  • Ontario grazed beef striploin crusted with Black River rub Kawartha vineyard reduction

  • Thick cut pork chop with Georgian Bay apple compote

  • Boulanger lamb racks (market price) dusted with prairie mustard and toasted nuts

  • From the Garden

  • Choice of:

  • Roasted red skinned potato, frenched pole beans, and sweet peppers in a dill aioli

  • Black River Slaw with wood smoked pumpkin seeds and sultanas

  • Wheat berry lentil, chickpea and planked vegetables

  • Organic seedlings, farmer's market vegetables with yam strips and teardrop tomatoes and mason jar dressing

Christmas & Holiday Menu
Tier 1

  • Starters

  • Choice of:

  • Cedar smoked butternut squash shooters

  • Niagara prosciutto and Ontario blue cheese and apricot bundles

  • Buckwheat blini with whisky apple compote and creme fraiche

  • Foraged mushroom and Nova Scotia shrimp tarts

  • Citrus chicken brochettes and Thai peanut dipping sauce

  • Pesto brushed flatbread with Ontario brie, wild mushroom and herbs

  • Goat cheese, arugula and roasted pepper crostini

  • From the Garden

  • Choice of:

  • Field greens and cranberry vinaigrette and monchego shards

  • Romaine hearts with shrimp and pancetta crisps

  • Roasted fig, radicchio and pine nut cocktail

  • Orange, fennel and roasted olive crustini

  • Grilled zucchini, stuffed tomatoes and warm potato salad

  • Frisee salad with charred sweet beets, celeriac and walnuts

  • Warm mushroom salad with aged Canadian cheddar and walnuts

  • A tangled bed of baby greens with crisp root chips, clementine segments and pomegranate seeds

  • Entrées

  • Choice of:

  • Fragrant panko crusted chicken amid a field mushroom and root vegetable ragout

  • Cider braised Ontario pork chops with apples and big ass roasted garlic

  • Spiral glazed rustic ham, honeycomb prairie mustard glaze and charred pineapple rounds

  • Grilled Kawartha trout with citrus sauce and braised Belgian endive

  • Gnocchi with wild mushrooms, squash and chestnut cream dusted with fresh herbs

  • Traditional prime rib accompanied by a wild berry and peppercorn reduction

  • Succulent herb infused roasted free range bird, stuffing au jus

  • Stuffing

  • Choice of:

  • Sausage, dried cranberry and apple

  • Wild rice, sage, artichoke and clementine

  • Cornbread, caramelized onions, foraged mushrooms and chestnuts

  • Cherry wood-smoked bacon and jalapeno

  • Sides

  • Choice of:

  • Sage butter roasted potatoes and rosemary

  • A chiffonade of brussels sprouts, roasted shallots, crumbled boar bacon and Ontario blue

  • Roast sweet potato and maple mash

  • Root vegetable with whiskey and ginger rubbed pearl onions with charred sweet peppers

  • Date and olive couscous with sundried tomatoes

  • Cider glazed turnips with cranberries and pepitas

  • Desserts

  • Choice of:

  • Individual chocolate boats filled with seasonal fruit and drizzled with Drambuie glaze

  • Traditional Christmas fruitcake with mince meat tartlets

  • Death by Chocolate cake

  • Assortment of seasonal pies

  • A medley of festive Christmas cupcakes

Christmas & Holiday Menu
Tier 2

  • Starters

  • Choice of:

  • Cheddar cups filled with pancetta

  • Charred tomato relish parsnip

  • Cognac and peameal chowder seared Digby scallop on cucumber rounds

  • Fireside chestnut chutney PEI oysters on the half shell mignonette with crumbled blue cheese

  • Applewood-smoked bacon date strudels

  • Mexican spiced shrimp tortilla boats

  • Pickled onions

  • Lime, cream corn and chorizo fritters with cranberry yogurt chutney

  • From the Garden

  • Choice of:

  • Field greens and cranberry vinaigrette and manchego shards

  • Romaine hearts with Gulf shrimp and wild boar pancetta crisps

  • Grilled zucchini-stuffed tomatoes and warm potato salad

  • Warm mushroom salad with aged Canadian cheddar and walnuts

  • Organic seedlings with vine-ripened heirloom tomatoes and Canadian feta

  • Stuffing

  • Choice of:

  • Sausage, dried cranberry and apple

  • Wild rice, sage, artichoke and clementine

  • Cornbread, caramelized onions, foraged mushrooms and chestnuts

  • Cherry wood-smoked bacon and jalapeno

  • Sides

  • Choice of:

  • Sage butter roasted potatoes and rosemary

  • A chiffonade of brussels sprouts, roasted shallots, crumbled boar bacon and Ontario blue

  • Roast sweet potato and maple mash

  • Root vegetable with whiskey and ginger rubbed pearl onions with charred sweet peppers

  • Date and olive couscous with sundried tomatoes

  • Cider glazed turnips with cranberries and pepitas

  • Desserts

  • Choice of:

  • Individual chocolate boats filled with seasonal fruit and drizzled with Drambuie glaze

  • Traditional Christmas fruitcake with mince meat tartlets

  • Death by Chocolate cake

  • Assortment of seasonal pies

  • A medley of festive Christmas cupcakes

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