Our Seasonal Collections feature new catering dishes created by our culinary team. These collections are for reference, based on our conversation with you, we’ll develop and propose a custom catered menu for your event that is balanced both in flavour and nutrition. We often recommend mixing and matching collections within the same season. Please have a look and remember to contact us for a free consultation. Dietary Requirement Many of these items have vegetarian, gluten free and vegan alternatives. We are happy to accommodate any individual allergy or dietary and we’ll make sure they have an amazing culinary experience.Our Catering Services: Wedding, corporate, private event catering and daily corporate Drop-Off.
CHEF’S Refreshing
| Apple – Kale Quinoa Salad |
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Shredded red kale, diced apple, quinoa and barley pilaf, Italian parsley, yuzu dressing |
| 7 Bean Salad |
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Mixed bean, tomato, cucumber, charred red onion, blackened broccoli, coriander, kimchi slaw |
| Pasta Salad |
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Roasted veggies, tomato, basil pesto, extra virgin olive oil, aged balsamic vinegar |
| Fire Roasted Garden Vegetable Pasta Salad |
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Grilled capsicums, red onion, feta, tri colour rotini, fine herb vinaigrette |
| Creamy Coleslaw |
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Hint of orange, carrot straw, red onion, creamy citrus dressing |
| Rice and Pea Salad |
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Coconut, mango, coriander, black eye peas, kidney beans, tomato |
| German Potato Salad |
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New potato, gherkins, garlic aioli |
| Tomato and Cucumber |
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Crunch English cucumber, vine ripe tomato, aged balsamic vinegar, mint chiffonade |
| Crisp Vegetable Crudités |
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Salsa, hummus and honey yogurt dip |
| Garden Salad |
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Mixed baby green, sprouts, tomato, shredded carrots, cucumber, sweet pepper, red onion, spiralized beets and balsamic dressing |
| Classic Caesar |
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Creamy Caesar dressing, parmesan cheese, croutons and Maple smoked bacon |
| Asian Salad |
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Mixed Green, Shredded Carrots, Zucchini, Orange Segments, Soya Beans, Toasted Pecan, Sesame – Soy Vinaigrette |
| Grilled Mexican |
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Mixed Green, Grilled Capsicums and Zucchini, Cherry Tomato Tortilla Chips, Ranch Dressing |
| Greek Salad |
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Mixed Green, Tomato, Marinated Olives, Cucumber, Goat Feta, Red Onion and Mediterranean Dressing |
CHEF’S Amuse Bouche
HOT
| Crab Cakes |
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Maryland Lump Crab, Micro Greens, Spicy Remoulade |
| Chef’s Table Signature Satay |
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Mediterranean chicken, lamb and beef with spicy peanut sauce, pineapple salsa, tamarind sauce or yogurt cumin raita |
| Brazilian Black Angus Sliders |
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Slow roasted beef, tomato jam, jalapeno chips, Brazilian cheese roll |
| Beef Bao |
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Slow roasted top sir loin of beef, siracha mayo, coriander, onion sprouts |
| XO Pulled Pork Slider |
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Double braised pork, butter lettuce, XO glaze |
| Chicken Chops |
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Thai chilli, bbq, buffalo, Korean chili, Mushu or teriyaki sauce |
| Assorted Spring Rolls |
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Shrimp, vegetable, chicken, plum sauce |
| Brie Spanakopita |
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Baked brie, spinach, blue berry, phyllo pastry |
| Wild Mushroom Marsala Arancini |
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Wild mushroom braised Marsala cream sauce rolled risotto, tomato sofrito |
| Soup Mugs |
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French onion, roasted carrot and ginger, crème fraiche |
| Coconut Shrimp |
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Crispy coconut battered shrimp, chipotle mayo |
| Korean Kimchi Dumplings |
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Sesame soy sauce |
| Grilled Sugar Canes Jerk Shrimp |
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| Wild Mushroom Strudel |
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COLD
| Maple Cured Atlantic Salmon |
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Daikon slaw, wasabi mayo, sour dough bread |
| Jumbo Prawn Cocktail |
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Pea sprouts, radish, spicy cocktail sauce |
| Salmon Coulibiac |
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Smoked salmon, quail egg, preserved lemon cream, dill, tortilla shell |
| Vietnamese Spring Roll |
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Mango, coriander, tender lettuce, radish slaw, Mushu sauce |
| California Roll |
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Crab meat, cucumber, avocado, tobiko |
| Shrimp-Andouille Sausage Kabob |
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New Orleans style andouille sausage, shrimp, red, green pepper |
CHEF’S PROTEIN
| Tender Beef Tenderloin |
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Garlic butter, buttermilk fried onion frites |
| Grilled Sterling Sliver Flat Iron of Steak |
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Shiraz jus, maple mustard |
| Korean Braised Beef Short Rib |
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Kim chi Spätzle |
| Oven Roasted Rack of Lamb |
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Mint hummus |
| Bourbon BBQ Rock Cornish Hen |
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Bourbon sauce |
| Piri Piri Chicken Roulade |
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Cool cucumber sauce |
| Nori Wrapped Miso Cod |
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Maple miso glaze |
| Grilled Atlantic Salmon |
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Yuzu remoulade |
| Pan Seared Halibut |
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Tomato jam |
CHEF’S Vegetarian
| Three Cheese Ravioli |
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Vodka rose sauce, leek frites |
| 3 Bean Pie |
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Braised bean, mirepoix, tomato sofrito |
| Portobello Mushroom Tower |
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Goat cheese, grilled vegetable, basil oil |
| Wild Mushroom Strudel |
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Sautéed oyster, shitake, cremini mushroom, phyllo pastry |
Vegetable (Select One) |
| Anti Pasto |
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Capsicums, egg plant, red onion, marinated olives, tear drop tomatoes |
| Heirloom Carrot and Squash Medley |
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Honey Brown butter |
| French Bean Roll Ups |
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Carrot ribbon, extra virgin olive oil |
| Vine Ripe Roma Tomato Brulee |
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Torched tomato, aged balsamic glaze, pink sea salt |
| Zucchini Trifolati |
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Italian parsley |
Starch (Select One) |
| Forbidden Rice Pilaf |
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Wild rice, black sticky rice, red quinoa, vegetable bouillon |
| Roasted New Potato Medley |
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Fingerling potato, baby Yukon, red skin potato, fine herbs, paprika |
| Lentils du Puy |
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Slow braised French lentil, vine ripe roma tomato, chives, roasted garlic, grilled capsicums |
| Potato Colcannon |
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Creamy mashed potato, Sautéed leek |
| Sushi Rice Croquets |
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Toasted sesame seeds |
| Quinn’s Sinangag Fried Rice |
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Garlic oil |
| Israeli Couscous Tajine |
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CHEF’S DESSERTS
| International Cheese Selection |
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Water Crackers, Dry Fruit and Ontario Wine Jellies |
| I ♥ NY CHEESECAKE |
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Red velvet, vanilla, black out-chocolate |
| Fruit Bits |
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Honey yogurt sauce |
| GOURMET COOKIES |
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• Coffee toffee |
| TARTS AND SQUARES |
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• Hello Dolly |
| Fresh Sliced Fruit and Berry Platter |
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| Fresh Starbucks Coffee and Teavana Tea |
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