Catering
Catering
& menus
Dinner is the part of the day your guests will describe afterward. Ours is built around your selections rather than a set menu — three courses or four, plated or buffet, with a kitchen that will cook around allergies, restrictions and the guest who eats nothing green. Every main course can be prepared gluten free with minor modifications.
Plated Dinner
Three courses — soup or salad, a main, dessert.
Four courses — soup, salad, a main, dessert. An additional pasta course is available.
Soup, salad and dessert are each selected once for the whole room, which keeps service crisp and every plate arriving warm. You may offer up to two main courses, plus a vegetarian or vegan main in addition. Where a choice is offered, place cards with meal identifiers are provided by you and your Event Manager will tell you exactly what they need to show.
Mains — chicken supreme · pan-seared salmon · braised beef short rib · AAA Angus striploin medallion · steak and shrimp, an AAA Angus striploin medallion with pan-seared jumbo shrimp. A 4 oz. beef tenderloin upgrade is available.
Vegetarian and vegan mains — gnocchi with roast vegetables, blistered cherry tomato and roasted red pepper sauce (vegan, gluten free) · Thai coconut and chickpea curry (vegan, gluten free).
Soups — roasted mushroom and scallion · sweet potato and apple · butternut squash with toasted pumpkin seeds · fire-roasted pepper with herb oil and crème fraîche. All gluten free.
Salads — shaved fennel and chicory with strawberry, mandarin and Mrs. McGarrigle’s creamy champagne mustard dressing · mixed greens with candied pecans, pear, dried cranberries and blood orange dressing · butter greens with crimson grape, blue cheese, walnut and apple vinaigrette · spinach and baby lettuce with compressed watermelon, feta, blueberry and pecans in balsamic.
Desserts — tiramisu · berry cheesecake · chocolate mousse cake · maple crème brûlée.
Buffet Dinner
Select one soup, three appetizers, one pasta, up to two mains and two starchy sides. Add a fourth salad, a second pasta or a third main if you would like. Seasonal vegetables, a sweet table, fresh rolls and butter, Starbucks coffee and Teavana teas come with it.
Mains span roast beef striploin, beef bourguignon, teriyaki and rotisserie-style chicken, pineapple-glazed pork loin, dill-crusted and maple-soy glazed Atlantic salmon, and chana masala.
Children, ages two to ten — a plated menu of one appetizer, one main and one sweet, choosing from chicken fingers, a mini hamburger, kids’ pasta, or a smaller portion of the adult main. On a buffet, a child’s portion of the same selections.
Dietary requirements — alternate menus are prepared for guests with allergies, intolerances or restrictions. Names are due to your Event Manager a minimum of three business days before the wedding.
Canapés, and the Late-Night Table
Canapés — ten to choose from, three selected, three pieces per guest. Mini quiche · smoked salmon mousse on marble rye · spanakopita · spinach and cheese kababs · vegetable spring roll · compressed honeydew with prosciutto (gluten free) · cucumber with hummus and pickled beets (vegan). Additional canapés available by the dozen.
Stations — for the pre-dinner reception, the late-night table, or both. Minimum 25 guests per selection.
Poutine · classic sliders · mac and cheese · vegetarian Texas-style chili · a board of five locally sourced cheeses · charcuterie · crudité · pizza · fruit platter · chilled shrimp display · pasta bar · soft taco station · southern fried chicken bites · truffle pommes frites · roast sweet potato · Mediterranean mezze platter.
We recommend a late-night option for 75 to 80% of your guest list. Not everyone stays to the end, and the ones who do are the ones who need feeding.
The Bar & Wine List
Three bar formats, alcoholic and non-alcoholic, all served on consumption.
Host bar — drinks available to your guests up to a maximum you agree in advance. You may set restrictions on what can be ordered.
Ticket bar — drink tickets issued to each guest, with bar service continuing once tickets are used. Restrictions can be set here too.
Cash bar — a fully stocked bar, with cash, debit and credit accepted.
Dinner wine — poured by the glass or set on the tables.
House — Peller Estates Pinot Grigio · Peller Estates Cabernet Merlot
Whites — Ruffino Pinot Grigio (Italy) · Trius Sauvignon Blanc (Niagara VQA) · Wayne Gretzky No. 99 Riesling (Niagara VQA) · Les Jamelles Chardonnay (Languedoc) · Villa Maria Sauvignon Blanc (Marlborough) · Peller Estates Riesling (VQA)
Reds — Wayne Gretzky No. 99 Merlot (Niagara VQA) · Frescobaldi Castiglioni Chianti (Italy) · Trius Distinction Cabernet Sauvignon (Niagara VQA) · Septima Malbec (Argentina) · Oyster Bay Pinot Noir (Marlborough) · Peller Estates Baco Noir (VQA)
Sparkling and rosé — Terre Gaie Prosecco (Italy) · Trius Rosé (Niagara VQA)
Without alcohol — carafes of fruit punch, apple, orange or grapefruit juice, and punch stations, seasonal or classic.
Beverage menus are available on request, and your Event Manager will walk you through pairings for your chosen courses.
The complimentary tasting is included with plated dinner selections.
