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

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