Plated Dinner à la Carte
All plated dinners are served with fresh bread and butter, regular and decaffeinated coffee, and LOT 35 Teas. Our plated dinners are designed for a minimum of 3 courses and must include a Main. For events with fewer than 25 guests, an additional labour charge of $150 per meal period will be applied. All pricing is per person.
Onsite Choice of a Main is an option for up to a maximum of 200 guests.
A surcharge of $25 per person will be applied to the highest priced Entrée to accommodate the onsite choice. We can accommodate up to 3 choices of Mains 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, Fresh Arugula,
Basil Pesto & Balsamic Reduction
Starfruit Apple Chutney, Baguette, Local Mustard, Cress
Preserved Lemon Aioli, Crostini, Caper Berry, Micro Greens
Roasted & Purée, Watercress & Frisée, Goat Feta, Citrus Vinaigrette
Hot Appetizers
Black Truffle Pommes Purée, Pickled Mushrooms, Chive Oil
King Mushrooms, Charred Baguette, Lemon, Butter Sauce, Chive
Green Peas, Pumpkin Seeds, Sautéed Mushrooms, Butternut Squash Cream Sauce, Asiago
Soups
Salads
Little Tomato, Cucumber, Radish, Pickled Red Onion, Citrus Vinaigrette
Toasted Pumpkin Seeds, Sundried Cherries, Roast Heirloom Squash, White Balsamic Dressing
Bacon Lardon, Little Tomatoes, Radish, Green Onion, Feta, Green Goddess Dressing
Roasted Ontario Apple, Candied Walnuts, Smoked Blue Cheese, Sherry Vinaigrette
Intermezze
Main
Little Potatoes, Butternut & Apple Cider Purée,
Rosemary Jus, Rosemary
Roasted Fingerling Potatoes, Carrot Purée, Chicken Jus
Celeriac Mash Potato, Merlot Chicken Glaze
Herb Roasted Ontario Fingerling Potatoes, Seasonal Vegetables, Natural Jus
Brown Butter Potato Mash, Braised Shallot, Cabernet Glaze
Vegetarian
Swiss Chard, Wild Mushrooms,
Heirloom Squash, Brown Butter, Parsley
Truffled Cauliflower Velour, Toasted Hazelnuts,
Capers, Golden Raisins, Shallots, Lemon Emulsion
Sea
Lemon & Herb Smashed Potatoes,
Citrus Butter Sauce
Grain Salad, Dill Dressing,
Caper & Lemon Butter Sauce
Combinations
Combination Plates are served with:
Seasonal Heirloom Vegetables
Buttermilk Chive Yukon Mashed Potatoes
Select 2:
Coffee Rubbed Beef Tenderloin, Cabernet Jus
Lemon & Garlic Prawn
Rosemary Rubbed Flat Iron Steak
Honey Glazed Chicken Breast
Mustard Torched Steelhead
Desserts
Oat & Brown Butter Crumble,
Salted Caramel, Vanilla Cream
Cream Cheese Mousse,
Beet Sponge, Raspberry Sauce
Cherry Compote, Vanilla Cream
Selection of Three Small Producer Cheeses,
Grapes, Seasonal Fruit Chutney, Baguette
Raspberry, Lemon Curd, Mint