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

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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 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