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 Main 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
Red Quinoa, Goat’s Cheese, Walnut Crumble, Sherry Vinaigrette
Preserved Lemon Aioli, Capers, Gherkins, Shallot, Herbs and Endive
Hot Appetizers
Black Truffle Parsnip Purée, Roasted Wild Mushrooms, Chive Oil
Wilted Kale, Fried Bread, Pickled Mustard, Sweet Potato Purée, Chives
Wilted Kale, Fried Bread, Pickled Mustard, Sweet Potato Purée, Chives
Soups
Pepitas
Fried Bread, Pickled Mustard
Salads
Little Tomato, Cucumber, Radish, Heirloom Carrot, Citrus Vinaigrette
Toasted Pumpkin Seeds, Sundried Cherries, Roast Heirloom Squash, White Balsamic Dressing
Bacon Lardon, Little Tomatoes, Radish, Green Onion, Goat Cheese, Green Goddess Dressing
Roasted Ontario Apple, Candied Walnuts, Smoked Blue Cheese, Sherry Vinaigrette
Main
Herb Roasted Fingerling Potatoes, Carrot Purée, Chicken Jus
Celeriac Mash Potato, Merlot Glaze
Brown Butter Potato Mash, Braised Shallot, Cabernet Glaze
Roasted Little Potatoes, Butternut & Apple Cider Purée,
Rosemary Jus
Herb Roasted Ontario Fingerling Potatoes, Carrot Purée, Natural Jus
Lemon & Herb Smashed Potatoes, Citrus Butter Sauce
Warm Grain Salad, Citrus Vinaigrette
Vegetarian
Pickled Cauliflower, Du Puy Lentils, Sunchoke Velouté, Apricot Chutney
Swiss Chard, Wild Mushrooms, Heirloom Squash, Brown Butter, Parsley
Truffled Cauliflower Velour, Toasted Hazelnuts,
Capers, Golden Raisins, Shallots, Lemon Emulsion
Combinations
Combination Plates are served with:
Seasonal Heirloom Vegetables
Buttermilk Chive Yukon Mashed Potatoes
Select 2:
Smoked Ontario Rubbed Beef Tenderloin
Rosemary Rubbed Flat Iron Steak
Honey Glazed Local Chicken Breast
Maple Mustard Torched Steelhead
Desserts
Oat & Brown Butter Crumble,
Salted Caramel, Vanilla Cream
Cherry Compote, Vanilla Cream
Raspberry, Lemon Curd, Mint
Cream Cheese Mousse,
Beet Sponge, Raspberry Sauce
Selection of Three Small Producer Cheeses,
Grapes, Seasonal Fruit Chutney, Baguette