Sample Summer Menu

  • Pork and chicken skewers with sweet peppers and onions, mushrooms in a Greek oregano dressing with tzatziki
  • Grilled summer vegetables with fresh basil and Heirloom tomatoes
  • Local golden, candy-cane and red beet salad with lentils and dill
  • Traditional potato salad with peppers, green onions and mayonnaise
  • Greek salad with Kalamata olives and oregano dressing

Sample Buffet Menu #2

  • Warm brie wrapped with cranberry chutney, baguette
  • Fruits and cheeses, with “cheese ball snowman”
  • Pomegranate crantinis
  • Mussels with white wine and saffron – or- in a Thai green curry
  • Coarse salt and Herb-Roasted top sirloin Kawartha Choice beef au jus


  • Roast cured loin of Ontario pork with apples in riesling
  • Potato gratin with cream -or- garlic mashed potatoes
  • Carrots and green beans with toasted almonds and herb butter
  • Salad of bitter greens and cabbage with red wine vinegar and local honey
  • Squash casserole with sweet potatoes and nutmeg
  • Tuscan olive bread with butter
  • Apple dumplings with buttery caramel sauce and pecans

Holiday Sample Buffet Menu

  • An assortment of warm hors d’oeuvres for when your guests arrive
  • Warm mulled apple cider or cranberry pineapple punch
  • Sweet and sour veal and parsley meatballs
  • Oven roasted and stuffed grain fed turkey with sage and cranberry, gravy, roasted root veggies
  • Roasted rosemary potatoes
  • Caesar salad with sourdough croutons and parmesan tuiles
  • Squash and sweet potato casserole with nutmeg, citrus, thyme and butter
  • Nine grain honey rolls with butter
  • Tipsy Laird -or- Panettone Bread Pudding with Orange Creme Anglaise

Hors d’oeuvre Menu

For the herbivore:

  • Phyllo triangles with spinach, sun-dried tomatoes and feta
  • Brie and red pepper tartlettes
  • Yukon gold and gorgonzola potato latkes with applesauce
  • Vietnamese salad rolls in rice paper with golden mango
  • House-made artisan focaccia with seasonal grilled veggies
  • Potato and pea samosas with yogurt and chutney
  • Traditional bruschetta with tomatoes and three cheeses
  • Puff pastry spirals with Crosswind Farms goat cheese, grilled veggies, basil pesto
  • Soup shooter (several varieties)

For the carnivore:

  • Tandoori chicken skewers with mango chutney and yogurt
  • Chicken satay with roasted peanut sauce
  • Smoked chicken, cheddar and spicy tomato quesadilla
  • Pork and wild leek wontons with peanut sauce (in season)
  • Crab and wild leek wontons (in season)
  • Spicy lemon shrimp skewers with black olive tapenade
  • Crispy sweet coconut shrimp
  • Crab and avocado california rolls
  • Crab with goat milk yogurt and herbs on red lettuce leaves
  • Smoked norwegian salmon with horseradish cream on wild rice pancakes
  • Grilled thai red curry beef tenderloin skewers
  • Grilled whole beef tenderloin, rubbed with rosemary and sea salt, thinly sliced and served on garlic grilled baguette with horseradish cream
  • Mini local lamb korma with tahini sauce
  • Soup Shooters