Dinner à la Carte
All dinners are served with fresh bread and butter, regular and decaffeinated coffee, and LOT 35 Teas. Our dinners are designed for a minimum of 3 courses and must include an Entrée. For events with fewer than 20 guests, an additional labour charge of $120 per meal period will be applied. All pricing is per person.
Onsite Choice of Entrée is an option for up to a maximum of 200 guests.
A surcharge of $15 per person will be applied to the highest priced Entrée to accommodate the onsite choice. We can accommodate up to 3 choices of Entrées Onsite – Choice of 2 Proteins and 1 Vegetarian Option.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Cold Appetizers
Buffalo Mozzarella, Cabbage Cress,
Fresh Arugula, Basil Pesto & Balsamic Reduction
GF, NF, VEG
Ontario Ricotta, Candied Pumpkin Seeds, Pickled Shallot, Bourbon Sherry Vinegar Reduction, Micro Cress
GF, NF, VEG
House Cured & Smoked Steelhead, Trout Rillette, Citrus Aioli, Bannock Croutons, Little Greens
Pickled Carpaccio, Roasted & Purée, Watercress & Frisée, Bacon Lardons, Goat Feta, Citrus Vinaigrette
GF, NF, VEG
Hot Appetizers
Preserved Lemon Soft Polenta, Corn, Charred Poblano, Chimichurri
GF, NF
Green Peas, Pumpkin Seeds, Sautéed Mushrooms, Butternut Squash Cream Sauce, Asiago
NF, VEG
Soups
GF, NF, VEG
GF, NF, DF, V
GF, NF, VEG
GF, NF, VEG
GF, NF, VEG
Salads
Little Tomato, Cucumber, Radish, Pickled Red Onion, Citrus Vinaigrette
GF, NF, DF, V
Toasted Pumpkin, Sunflower Seeds, Grapes, Sundried Cherries, Roast Heirloom Squash, White Balsamic Dressing
GF, NF, DF, V
Roasted Hazelnuts, Golden Beets, Chevre, Raspberry Vinaigrette
GF, VEG
Roasted Ontario Apple, Candied Walnuts, Smoked Blue Cheese, Sherry Vinaigrette
GF, VEG
Palette Cleansers
GF, DF, NF, V
GF, DF, NF, V
GF, DF, NF, V
Entrées Range
Celeriac Mash Potato, Merlot Chicken Glaze
GF, NF, H
Yukon Potato & Cauliflower Mash, Braised Shallot, Cabernet Glaze
GF, NF
Truffle Potato Dauphinoise, Sautéed Mushrooms
GF, NF
Vegetarian
Warm Lentil Salad, Pickled Mushrooms,
Smoked Tomato Salsa, Crème Fraîche, Arugula
GF, NF, VEG
Swiss Chard, Wild Mushrooms, Charred Heirloom Squash, Brown Butter, Parsley
NF, VEG
Cauliflower Velour, Toasted Hazelnuts, Capers, Golden Raisins, Shallots, Lemon Emulsion
GF, DF, V
Sea
Squash & Bean Hash, Chorizo, Smoked Tomato Emulsion
GF, NF, DF
Lemon & Herb Smashed Potatoes, Citrus Butter Sauce
GF, NF, H
Grain Salad, Dill Dressing, Caper & Lemon Butter Sauce
NF, H
Desserts
Cinnamon Apple, Carmelia Chocolate Cream, Crunchy Pearls
Cream Cheese Mousse, Beet Sponge, Raspberry Sauce
French Macaroon, Dark Chocolate Tart, Lemon, Slice, Pâte de Fruits, Chocolate Truffles, Vanilla Shortbread Cookies
Selection of Three Small Producer Cheeses
Grapes, Seasonal Fruit Chutney, Baguette
Caramel Mousse, Banana, Torched Meringue, Ganache, Fleur de Sel, Micro Mint
Combinations
Combination Plates are served with:
Seasonal Heirloom Vegetables
Buttermilk Chive Yukon Mash Potatoes
Select 2 of the following Proteins:
Coffee Rubbed Ontario Beef Tenderloin
Lemon & Garlic Prawn
Honey Glazed Local Chicken Breast
Mustard Torched Steelhead