Menus

At John and Stefan Catering, we look forward to creating individualized menus for each event,  but please feel free to browse through our vast selection of menu items to help you get started with the planning process.

Please browse through our Recent Posts Section on the right or scroll down to view our sample menus by category.

You can also search for specific menu items or favourite foods by typing them in the search bar on the top, right of this page.

If what you’re looking for isn’t featured here, please don’t hesitate to call us to discuss any ideas you may have for your event.

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Hors D’oeuvres Menu

Cured & Sous-Vide Chicken Lollipops with a Apple Cider BBQ Sauce

 Candied Rosemary Bacon, Granny Smith Apple, Double Cream Brie and Brioche Grilled Cheese

Autumn Vegetable Spring Rolls Filled with Purple Kale, Heirloom Carrots, Beets, Cabbage, Pumpkin Seeds & Honey Mushrooms with a Sweet Chili  Plum Sauce

              Macaroni and Cheese Croquettes with a Butternut Squash Puree

Saffron Risotto Arancini with Chorizo Sausage, Fresh Herbs, Soft Mozzarella & Basil Pesto

Lobster B.L.T’s on a House-Made Lemon Basil Scone

Southern Fried Lobster Cakes with a Double Smoked Bacon Aioli

East Coast Crab Cakes with a Jalapeño Avocado Puree & Mango Gastrique

Portobello Balsamic “Frites” with a Truffle Chive Aioli

Crispy Baby New Potatoes Filled with Braised Lamb Shank, Crispy Leeks & Rosemary Cream Fraiche

Roasted Heirloom Beet & Avocado Bruschetta with a Fig Goats Cheese Mousse on Toasted Focaccia

Piri Piri Soft Shell Chicken Tacos with Avocado Lime Puree, Pico De Galo, Shaved Heirloom Carrots, Cabbage, Sriracha Aioli & Fresh Coriander

Soft Mozzarella Grilled Cheese with Heirloom Tomatoes, Prosciutto & Basil   on Local Market Bread

House-Made Grey Goose Beet Cured Salmon on a Crispy Yukon Gold Chip with Crème Fraiche, Avocado Mousse, Shaved Radish and Organic Living Sorrel Cress

Preserved Ontario Peaches with Fresh Burrata Cheese, Aged Balsamic in a Tart with Organic Basil Cress

California Wine Poached Pears wrapped in Prosciutto with Honey Goats Cheese & Organic Living Mustard Greens

Endive Boats with Poached Pears, Blue Cheese Mousse, and Canadian Maple Almonds

Roasted Eggplant and Kalamata Olive Tapenade on a Ruffled Chip with Organic Living Basil Cress

Prosciutto wrapped Shrimp with a Preserved Lemon Aioli

Coconut Shrimp with a Mango Chili Gastrique

Roasted Woodland Mushroom Phyllo Strudel with a Lemon Goat Cheese Mousse & Organic Living Watercress

Compressed Summer Fruit Skewers

Organic Red & Black Quinoa & Pumpkin Seed Brittle with Triple Creme Brie, Honey Crisp Apple Gastrique & Organic Living Peppercress

   Sous-Vide Australian Lamb Lollipops with a Truffle Honey Mustard

   Signature AAA Canadian Tenderloin Steak Tartar on a Brioche Crostini

House Cured & 18 Hour Braised Pulled Pork Sliders with an Apple Celeriac Remoulade on Local Market Bread

Slow Roasted Shaved Prime Rib Sliders on a Local Egg Bun with Horseradish Pommery Aioli and Crispy Onions

Roasted Wild Mushroom Bruschetta with a Scent of Truffle, Porcini Cream, Balsamic on a Local Market Focaccia

Crispy Duck Confit Spring Roll with a Citrus Preserve Jam

Cured Yellow Tail Tuna with Avocado, Heirloom Carrots, Couscous Pearls, Crispy Noodles, Ponzu Sauce in Crisp Iceberg Lettuce

        Prosciutto Wrapped Ontario Figs with Niagara Ice Wine Stilton Cheese

           Ahi Tuna Tartar, Properly Garnished, in an English Cucumber

“Bacon and Eggs” Cured and Braised Pork Belly, Fried Quail Egg, on Brioche Toast with Blood Orange Preserve

            Braised Short Rib “Poutine” in a Yukon Gold Potato Boat with Melted Gruyere Cheese

 House-Cured Grey Goose and Beet Salmon with a Confit Tomato Tarragon Relish on Pumpernickel Toast

 House­-Smoked Rainbow Trout on a Ruffled Chip with an Apple Béarnaise

Buttermilk Fried Chicken & Soft Waffles with Chili Maple Aioli & Fresh Herbs

Fried Quinoa Tempura Shrimp with a Lime Basil Mojito Sauce

 Spiced Pecan, Avocado, Cucumber and Lemon Basil Roasted Chicken Salad on Fried Parmesan Polenta

Cured & 18 Hour Canadian Beef Brisket with Maple Pasilla Peppers, Caramelized Onion, Watermelon BBQ Sauce on Soft Market Buns

              House-Made Potato Blini with House-Cured Grey Goose and Beet Salmon, Avocado, Lemon Crème Fraiche and Radish Sprouts

Roasted Chicken, Leek, and Caramelized Onion Fried Dumpling with a Ponzu Sauce

House-Made Pretzel Dough Perogies with an Aged Canadian Cheddar filling and a Tomato Basil Jam

House-Made Roasted Mushroom and Goat Cheese Tortellini with Truffle Butter

House-Made & Fried Butternut Squash Ravioli with Basil Pesto, Aged Balsamic & Honey Butter

Oysters Rockefeller

East Coast Oysters, Properly Garnished

Locally Sourced Sushi Boats

Crispy Southern Buttermilk Chicken with a Green Goddess Sauce

      Butternut Squash Risotto Croquettes with Fontina Cheese, Aged Truffle Balsamic & Arugula Pesto

 Housse-Made Calzones with Italian Sausage, Prosciutto, Pickled Peppers and Mozzarella Cheese with a San Marzano Tomato Basil Sauce

Seared AAA Beef Tenderloin Medallions with Shaved Truffle, Parsnip Puree on a Rosemary Focaccia Crostini

   Salmon Nicoise- Seared Salmon, Sauce Gribiche, Sliced Olive, Green Been, in a Crispy Potato Boat

             Braised Lamb on a Brioche Crostini with a Blood Orange Gremolata

Sous-Vide Butter Lobster Tacos with Proper Guacamole, Fresh Tomato Salsa, Chili Lime Mayo, Shaved Heirloom Carrots, Shaved Cabbage and Fresh Coriander

       Braised Hammock with Grilled Pineapple and Jack Daniels Mustard on Crispy Cornbread

Rueben Sandwiches- with Shaved Montreal Smoked Meat, Sauerkraut, Swiss Cheese and Dijonnaise on Market Marble Rye

Shaved Prime Rib in a Yorkshire Pudding with Crispy Onion Strings and Pommery Mustard Aioli

   Wild Mushroom Quiche Tarts with Goats Cheese, Porcini Foam and Aged Balsamic

Peppercorn Crusted Tenderloin Carpaccio with an Arugula Pesto and Chipped Parmesan

           Duck Confit Scallops in a Cucumber Boat with Avocado Mayonnaise and Maple Bacon

House-Made Pumpkin Muffins with Candied Rosemary Bacon, Granny Smith Apple Gastrique & Foie Gras Butter

Seared Tenderloin Medallions on a Crispy Potato Chip with our House Chimichurri and Fried Quail Eggs

House-Made Spanakopita with a Lemon Balm Cucumber Raita

Crispy Shrimp Tempura with a Ponzu Sauce

Summer Ratatouille on a Parmesan Crisp with Wild Flowers and Basis Cress

Foie Gras Torchon with Blood Orange Jam on a Brioche Crisp

Summer Vegetable Cold Rolls with a Pommery Mustard Sweet Chili Plum Sauce

Lobster, Corn and Basil Beignets with Avocado and Olive Oil Mousse

Smoked Salmon and Fresh Herb Cream Cheese Croque Monsieur on Brioche Bread

Lamb Sliders on a House-Baked Rosemary Scone with Crispy Leeks, Heirloom Tomatoes and Arugula Pesto Aioli

Crispy House-Made Potato Perogies with an Old Cheddar Foam, Shaved Radish, Candied Bacon & Organic Living Purple Basil

Sample Brunch Menu Items

Duck Confit and Roasted Wild Mushroom Frittata with Organic Wild Sprouts and White Truffle Oil

Eggs Benedict with House-made Savoury Scones, Maple Bacon, Asparagus, Poached Eggs and Tarragon Béarnaise

Classic French Omelettes,  Seasonal Ingredients

Roasted Purple, Fingerling and Baby New Potatoes with Maître d’Hôtel Butter

 Buttermilk Staked Pancakes with a Wild Berry Compote, Whipped Cream, Canadian Maple and Whipped Butter

Organic Ontario Greens with Shaved Heirloom Carrots, Watermelon Radish, Easter Egg Radish, Shaved Candy Cane and Yellow Beets, Cucumber, Baby Heirloom Tomatoes, Avocado and Red Wine Shallot Vinaigrette

Assortment Platter of Fresh Baked Muffins, Banana Bread, Cinnamon Buns and Scones

Brioche French Toast with Summer Berries and Canadian Maple Butter

House-made Quiche Royal with Spinach, Roasted Red Peppers and Asparagus, Goat’s Cheese

Good Morning Strudel with Roasted Apples and Poached Pears, Creamed Cheese, Blanched Arugula, Double-Smoked Maple Bacon and Roasted Butternut Squash

Poached Eggs on Toast with Prosciutto Wrapped Asparagus, Crispy Egg Bread, Arugula and Shaved Radish Salad

Boston Lettuce Cobb with Crispy Maple Bacon, Avocado, Poached Egg, Baby Tomatoes, Shaved Radish with Green Goddess Dressing

Flavoured Yogurts, Oats and Muesli Station

Chorizo and Roasted Red Pepper Hash with Fried Eggs, Pea Shoots and Arugula

Scrambled Egg and Roasted Wild Mushrooms with Lemon Butter Kale and Truffle

Canadian Cheese Soufflé with Double Cream Brie, Old Cheddar and Oka

Egg, Broccoli and Spinach Mozzarella Florentine topped with Broccoli Sprouts and Cress

Heirloom Tomato and Mozzarella Plate with Aged Balsamic Syrup, Basil Oil, and Micro Basil Cress

“Sky and Earth” Roasted Purple Beets, Poached Candy Cane and Yellow Beets, Goat’s Cheese Mousse, Candied Walnuts, Beet Greens and Micro Beets Sprouts

Roasted Sausage Macaroni and Cheese with Velvety Mornay, Crispy Bread Crumbs and  a Scent of Truffle

Corporate Lunch Sample Menu

  Corporate Sample Lunch Menu 1

$15 Per Person

Chefs Garden Salad of Spun Heirloom Carrots, Baby Tomatoes, Field Cucumbers, Shaved Radish with a Maple Balsamic Vinaigrette

Roasted Free-Range Chicken Breast with a Basil Salsa Verde on Buttered Asparagus, Green Beans & Parmesan Fried Polenta

Chocolate Chip Cookies

Corporate Sample Lunch Menu 2

$17.50 Per Person

Organic Living Boston Bibb Lettuce & Baby Arugula with Avocado, Cucumber, Honey Crisp Apple Gastrique, Candied Pecans & Green Goddess Dressing

Roasted Free-Range Chicken Breast with a Fresh Herb Chimichurri, Shaved Heirloom Vegetables & a Citrus Quinoa & Chick Pea Salad

Triple Chocolate Brownies

 Corporate Sample Lunch Menu 3

$19.50 Per Person

Red & Black Quinoa Salad with Dried Winter Fruits, Honey Goats Cheese, Shaved Watermelon Radish, Greens Beans & Organic Living Cress

House-Cured Braised Short Rib with Penne Pasta, Porcini Cream, Roasted Cipollini Onions & Crimini Mushrooms

Maple Pecan Tart

Corporate Sample Lunch Menu 4

$21 Per Person

Heirloom Poached Beets with Goats Cheese Mousse, Candied Walnuts, Granny Smith Jam, Quinoa Brittle, Micro Beet Greens & White Balsamic Vinaigrette

Whole Roasted & Shaved Striploin with Crispy Fingerling Potatoes, Roasted Kale, Spring Onions & King Oyster Mushrooms, House Mustard Jus

Flourless Chocolate Cake

SAMPLE SANDWICH PLATTER

All Sandwiches on Local, Market Bread, Market Price  

Whole Roasted & Pulled Chicken Sandwich with Goats Cheese, Balsamic, Roasted Red Peppers & Arugula

Roasted Chicken with Avocado, Maple Bacon, Basil Aioli & Kale

Grilled Chicken with Roasted Mushrooms, Caramelized Onion Puree, Pommery Mustard Aioli & Spinach

Fried Chicken Cordon Bleu with Prosciutto, Smoked Mozzarella, Heirloom Tomato & Arugula

Roasted Chicken Thighs with Canadian Feta, Roasted Red Peppers, Sun Dried Tomato Chimichurri & Spinach

Shaved Roasted Chicken with Basil Pesto, Fontina, Kalamata Olive Aioli, Baby Kale & Yellow Tomatoes

Blackened Chicken Sandwich with Arugula, Heirloom Tomatoes, Roasted Corn Salsa & Green Goddess Dressing

Balsamic Chicken with Double Crème Brie, Apple Jam, Scallions, Crème Fraiche & Pancetta

Curried Chicken with a Roasted Cashews, Smoked Paprika & Saffron Aioli, Arugula & Kumato Tomato

Roasted Chicken Salad with Cranberries, Avocado Lime Aioli, Honey Dijon Thyme Mustard, Crispy Leeks & Mixed Organic Greens

House-Cured & Braised Beef Brisket with Shaved Cabbage, Apple & Watermelon BBQ Sauce & Crispy Shallots

Shaved Top Sirloin with Horseradish Pommery Mustard Aioli, Arugula & Fried Leeks

Roasted Steak Loin with Balsamic Portobello’s, Caramelized Onions, Baby Kale & Peppercorn Goats Cheese

Grilled & Slow Roasted Shaved Flank Steak with Chipotle Lime Aioli, Tomato Salsa Verde & Arugula

Whole Roasted Sirloin & Shaved with Truffle Chive Aioli, Fried Yukon Potato Strings, Peppercorn Butter & Fleur de Sel

Slow Roasted Pork Belly with a Citrus Aioli, Caramelized Apples, Arugula & Roasted Zucchini

Roasted Pork Loin with an Ontario Peach Gastrique, Balsamic Vinegar Reduction, Spinach & Sage

Cured, Braised & Pulled Pork Shoulder, Shaved Purple Cabbage Slaw & Roasted Garlic Aioli

Roasted Pork Tenderloin with Maple Bacon, Avocado, Triple Mustard Aioli, Tomatoes & Mache Lettuce

Shaved Roasted Pork with Monterey Havarti Jack, Chipotle Ketchup, Paprika Fried Onions & Shaved Cabbage

Roasted Vegetable Sandwich of Portobello Mushrooms, Red Peppers, Zucchini, Red Onion, Balsamic, Goats Cheese & Organic Living Sprouts

Sesame & Soy Fried Tofu with Crispy Asparagus, Napa Cabbage Slaw, Scallions & Honey Mushrooms

Heirloom Tomato & Fresh Mozzarella Melt with Avocado, Basil, Balsamic & Arugula

Roasted Beets with Endive, Citrus Aioli, Honey Goats Cheese Mousse, Toasted Pistachio’s & Tarragon

Crispy Eggplant with Tomato Balsamic Basil Sauce, Mozzarella Cheese, Lemon Olive Oil, Roasted Peppers & Arugula

 

5 Course Dinner Menu Sample Items

First Course

Cold Plate

Roasted Purple Beets and Poached Candy Cane and Yellow Beets, Crisp Frisée, Goat’s Cheese Crème Fraiche, Candied Walnuts, Arugula Pesto, Balsamic and Beet Sprouts

Fresh Buratta and Heirloom Tomato Salad with Crispy Brioche Croutons, Truffle Honey, Fig Preserve, Arugula Cress

Red and White Quinoa Salad with Autumn Fruits Tossed in a Citrus Syrup Vinaigrette with Crisp Organic Greens, Roasted Butternut Squash Croutons, Teardrop Tomatoes and Crispy Prosciutto Chips

Roasted Autumn Strudel Rolled with Butternut Squash, Chudleigh’s Apples, Rhubarb and Goat’s Cheese topped with a Shaved Fennel and Apple Slaw, Frisée, Castelfranco Radicchio tossed in a Honey Lemon Thyme Vinaigrette

“Deconstructed Cobb Salad” Organic Watercress and Boston Bibb Lettuce, Double-Smoked Maple Bacon, Avocado Lime Mousse, Heirloom Tomatoes Salsa, Pesto Dressed Poached Egg, Roquefort Cheese and Green Goddess Dressing

Whole Baby Romaine Lettuce with Treviso Radicchio, Prosciutto Chips, Fire Roasted Peppers, Chipped Pecorino Cheese, Buttered Rosemary Croutons and a House-made Caesar Dressing

 

Second Course

Soup Options

Leek and Potato with a Truffle Foam, Chives and Maple Bacon

Roasted Fennel and Tomato Bisque with Caramelized Apple

Summer Clam Chowder

Roasted Wild Mushroom Soup with Porcini Foam and Goat’s Cheese

Ginger and Heirloom Carrot Bisque

Caramelized 3 Onion Soup with Grilled Gruyere Cheese Croutons and Reduced Port Balsamic

Spring Pea Soup with Apple Smoked Bacon and Crème Fraiche

Roasted Red Pepper, Tomato and Balsamic Bisque, Old Cheedar Grilled Cheese Croutons

Local Beer and Potato Soup with a Cheddar Mornay Foam

Parsnip and Cauliflower Soup with Florets and Organic Sorrel

 

Third Course

Pasta Options

Roasted Butternut Squash Ravioli with Butternut Squash Croutons, Parmesan Truffle Essence and Organic Watercress Sprouts

Roasted Wild Woodland Mushroom and Goat’s Cheese Tortellini with Porcini Foam, Crispy Leeks and Spring Peas

Lobster “Carbonara” with Lavender Noodles, Poached Lobster, Double Smoked Bacon, Spring Peas, Tarragon and Shaved Parmesan

Garden Style, House-Made Angel Hair Pasta with Roasted Zucchini, Crispy Shallots, Beet Greens, Heirloom Asparagus, Shaved Watermelon, Easter Egg Radish and Triple Crème Brie and Wild Flowers

House-Made Ricotta Ravioli with Heirloom Tomato Salsa, Organic Arugula and Spinach, Basil Pesto and Balsamic Beurre Blanc and Cress

Veal Bolognese with House-Made Fettuccine, Shaved Black Truffle, and Roasted King Oyster Mushrooms

Ontario Rabbit with House-made Pappardelle, Roasted Wild Mushrooms, Spring Peas and a Lavender Scented Emulsion

 

Fourth Course – Entrée

Beef Options

Seared Beef Tenderloin with Potato Puree, Buttered Asparagus Tips and Green Beans, Roasted Heirloom Carrots and Madeira Sauce

Braised Short Rib with Crispy Gnocchi, Roasted Root Vegetables, Double-Smoked Bacon, Brussels Sprout Leaves, Arugula with Buttered Broccolinni and a Rosemary Jus

Truffle Honey and Pecan Crusted Veal Tenderloin with Caramelized Onion and Potato Gratin, Buttered Rapini, Spinach and Heirloom Carrots, and Madeira Jus

Seared Tenderloin with Wilted Rainbow Swiss Chard, Mustard Greens, Roasted Mushrooms, Parsnip Puree, Porcini Jus and Parsnip Chips

Seared Tenderloin with Goat’s Cheese Croquettes, Heirloom Tomato Salsa, Basil Oil, Reduced Aged Balsamic and Roasted Beets

“Steak and Frittes” Aged Striploin, House-cut Fries, Truffle Butter, Jus

Bacon-Wrapped Veal Tenderloin with Buttered Asparagus, Morel Mushrooms, Cauliflower Purée and Jus

Chicken Options

Pan Seared Chicken Supreme with a Sweet Potato Puree, Roasted Heirloom Carrots, Spring Beans and an Apple Cranberry Gastrique

Pan Roasted “Cordon Blue” Prosciutto Wrapped Mozzarella, Asparagus, Roasted Wild Mushrooms and a Truffle Potato Purée

Chicken “Coq au Vin” with Double-Smoked Bacon, Woodland Mushrooms, Parsnip Purée and Spring Vegetables

Fish Options

Pan Seared Atlantic Salmon with Baby Roasted Fingerling Potatoes, Green Beans, Nicoise Olives, Organic Sprouts and Sauce Gribiche

House-Made Crab Cakes with a Saffron Aioli, Warm Spring Greens, Shaved Garden Crudité, and a Cucumber Corn Salsa

Pan Seared Halibut with Poached Heirloom Beets, Green Beans, Mustard Greens, Blood Orange Gremolata, Organic Cress and a Citrus Extra Virgin Olive Oil Emulsion

Pan Roasted Salmon with Buttered Baby Beets, Crème Fraiche, Pickled Cucumber, Organic Greens and an Apple Orange Slaw

Salmon Roulade stuffed with Soft Shell Crab, Buttered Asparagus, Roasted Corn and Cauliflower Florets, Heirloom Carrots, Yellow Corn Shoots

Shellfish “Stew” Scallops, Shrimp and Clams in a Rich Saffron Cream with Confit Potatoes and Seasonal Spring Vegetables

Pan Seared Red Snapper with an Arugula Pesto, Buttered Leeks, Crispy Confit Potatoes and a Blood Orange Hollandaise

Pan Seared Sesame Ahi Tuna Served Rare with a Avocado Aioli, Green Beans, Pickled Pearl Onions, Ponzu Cucumbers, Shaved Heirloom Radish and a Cilantro Sprout Salad

Final Course

Wild Berry Parfait with Maple Sponge Cake, Vanilla Chantilly, and Dark Chocolate Shavings

Apple Strudel with a Toasted Hazelnut and Pecan Crust and Bourbon Caramel Sauce

Peach Cobbler with Maple Syrup Crème Fraiche, Strawberry Purée, and Bruléed Figs

Dark Chocolate Soufflé with Grand Marnier Chocolate Sauce

Panna Cotta with Wild Berries and Hot Fudge Sauce

Signature “Tiramisu” with Espresso Soaked Lady Fingers, Tiramisu Cream and Dark Chocolate Shavings

Proper Local Apple Pie with a Caramel Chantilly

Classic New York Style Cheesecake with a Warm Berry Coulis

Pecan Pie with Topped with Butterscotch Ice Cream

Strawberry Rhubarb Tart

Sample Lunch Gathering Menu

Local Greens, Shaved Heirloom Carrots, Baby Tomatoes, Cucumber, Roasted Peppers, Shaved Radish and Maple Balsamic Dressing

Spinach and Arugula Salad, Poppy Seed Goat’s Cheese, Candied Pecans, Pickled Apples, Sorrel, Apple Cider Vinaigrette

Warm Vegetable Mix of Asparagus, Baby Carrots, Swiss Chard, Dandelion Greens, Baby Coloured Beets and Baby Leeks, Lemon Thyme Butter

House-Made Lasagna with Béchamel, Tomato Basil Sauce, and Roasted Summer Vegetable layered with Cheddar and Goats Cheese

Ricotta Gnocchi with Asparagus Tips, Arugula, Pine Nuts, Spring Peas, Shaved Parmesan, Baby Leeks and Basil

Assortment of House-made Whole Wheat Thin Crust Pizzas

Roasted Baguette with Chef’s Whipped Garden Herb Butter

Assortment of Dessert Options & Platters

Sample Tasting Menu

First Course

Roasted Purple Beets, Poached Candy Cane and Yellow Beets with Goat’s Cheese Crème Fraiche, Candied Walnuts, Frisée, Pickled Pearl Onions, Beet Greens and Blood Orange Foam

Second Course

Roasted Woodland Mushroom Soup with a White Truffle and Porcini Essence

Third Course

Butternut Squash Ravioli with a Sage Parmesan Emulsion and Maple Prosciutto Chips

Fourth Course

Pan Seared Halibut with a Celeriac Purée, Lemon Buttered Asparagus, Apple Cider Dressed Fennel and Endive Slaw, Micro Sorrel

Fifth Course          

Braised Short Rib with Potato Purée, Root Vegetables, Bone Marrow Butter, Jus

Final Course

Dark Chocolate Soufflé

Sample Afternoon Tea Menu

Tier One

Assortment of Scones and Biscuits with Local Celebrated Jams, Spreads and Preserves

Tier Two

Asparagus, Goat’s Cheese and Roasted Red Pepper Quiche Tart

“Monte Cristo” Maple Smoked Ham, Swiss Cheese and Dijonaise

Grey Goose and Beet Cured Salmon “Croque Monsieur” with Tarragon Cream Cheese

Lobster B.L.T. on a Tarragon Scone

Roasted Chicken Salad with Avocado, Cucumber, Sunflower Seeds on a Lemon Basil Scone

Miniature Yorkshire Puddings with Shaved Prime Rib, Crispy Onions and Pommery Mustard Aioli

Broccoli and Cheddar Baked Croissants

Crepe Bundles with Caramel Apple Jam and Goat’s Cheese

Buttermilk Biscuits with Southern Style Chicken Salad

Brie en Croute

Spinach and Mozzarella Quiche Tarts

Quiche Lorraine

Tomato Basil and Mozzarella Tarts

Roasted Wild Mushroom Tarts with Porcini Cream

Spanakopita

Truffled Egg Salad with Chives on Brioche

Tier Three

Cream Puffs

Assorted Chocolate Truffles

Apple Caramel Strudel

Strawberry Rhubarb Tarts

Pecan Pie Bites

Lemon Meringue Tarts

Puff Pastry Tarts with Apple Almond Butter and Crème Fraiche

Baklava

Chocolate Banana Bread

Mini Banana and Chocolate Chip Muffins

Pancake Skewers with Strawberries and Espresso Mascarpone