Linen and Decor

Ivory or White Floor Length Tablecloths
Your Choice of Coloured Classic Napkin
Easel, Table Stands, Table Numbers and Card Box

Cheers to the Newlyweds

A Glass of Rosé Sangria or Sparkling Sunkist
Cranberry (non-alcoholic)

Hors D’oeuvres Station

HARVEST BOARD Warm French Onion Dip GF, Lime & Cilantro
Guacamole GF/DF/V, Tzatziki GF, Crudités GF/DF/V and Pita
Chips VEG
Baked Brie wrapped in Puff Pastry topped with Warm Spiced
Cinnamon, Orange Ginger & Rhubarb Compote served with
Artisan Baguette VEG
Crispy Vegetable Dumplings with Honey, Soy, Chili and Spring
Onion Dipping Sauce VEG

Wine & Beer Served with Dinner

Two Glasses of House Wine, Craft Beer or Sparkling Water
Featuring Pelee Island VQA Vin Villa Vidal & Baco Noir
Soft Drinks, Milk or Juice offered to children

Add $8.75/person for Unlimited during dinner.

Upgraded Wines also available in “More Food & Drink”.

4-Course Dinner Menu

– 1st – Salad

Homegrown Garden Greens, Radish, Candied Pecans, Feta Cheese,
Blueberries and Raspberry Poppyseed Vinaigrette VEG/GF

– 2nd – Palate Cleanser

Rhubarb Honey Chamomile & Gin Sorbet VEG/GF/DF

– 3rd – Entrée

(Choose 1 or Add $5.50/person to offer a 2-choice)

CHICKEN GF
Grilled Chicken Supreme with Harissa Spiced Yogurt,
Lemon, Parsley, Pumpkin Seed & Garlic Gremolata,
topped with Pomegranate Seeds

SALMON DF/GF
Almond Crusted Atlantic Salmon with a Blueberry
and Lemon Thyme Compote

PORK DF/GF
Frenched Pork Chop with a Tequila Maple and
Orange Glaze

UPGRADE TO BEEF TENDERLOIN DF/GF
Herbed Beef Tenderloin, served to a medium
doneness, with Shallot & Cognac Reduction
Add $8/person as Entrée, or $11 as a 2-choice

Above Entrées served with
Sweet Potato and Spring Onion Mash VEG/GF
Fresh Asparagus with Lemon Zest VEG/V/GF/DF
Freshly Baked Rolls and Butter VEG

VEGETARIAN VEG/GF (can be Vegan)

Add $5/person to offer as the 2nd Choice

Sweet Pea, Asparagus and Edamame Ragout,
garnished with Homegrown Arugula and Toasted
Almonds, resting on Boursin Polenta

ENTRÉE SUBSTITUTION VEG/V/GF/DF

Free for up to 12 guests (add $20 for each additional)

Korean Vegan Bowl with Lime and Cilantro Rice,
Glazed Tofu, Pickled Red Onion & Carrot, Edamame,
Daikon, Spring Onion and Kimchi Aioli topped with
Toasted Sesame Seeds

– 4th – Dessert

Blood Orange Earl Grey Tart with White Chocolate
Ganache, Coffee & Tea

Late Night

Served at 10:00pm

Wedding Cake Service (Your cake or cupcakes placed out
for guests to help themselves)

Coffee and Tea

Your Favourite Food Bar – Choose 1 from below

Food Bars

POUTINE

Crispy Fries, Pulled Pork, Homemade Gravy, St Albert
Cheese Curds, Chives, Bacon and Roasted Garlic Dijon Aioli

Add $50 for side of GF/Vegan/Veg Gravy

ITALIAN

Double Smoked Bacon Mac & Cheese, Zucchini Sticks
Strathmere Pizza Wedges:
– Marinara Sauce, Italian Sausage, Hot Pepper and
Bocconcini Cheese
– Boursin Cheese, Roasted Rosemary Potatoes,
Caramelized Onion, Arugula and Truffle Oil
Garlic Aioli, House Ranch and Sriracha Hot Sauce

OKTOBERFEST

Warm Pretzels, Corn Dogs, Fried Pickles, Beer Cheese
Fondue, served with Yellow, Dijon & Grainy Mustards,
Homemade Chipotle Ketchup and Roasted Garlic Aioli

TACO

Warm Flour Tortillas, Korean Pulled Pork GF, Soy, Ginger
& Lime Tempura Shrimp & Breaded Avocado, served with
Pickled Red Onions, Carrots & Jalapeno, Pineapple Salsa,
Sour Cream, Fresh Limes, Sriracha Hot Sauce and Aji
Verde
(Corn Tortilla (GF) special order)

VEG = Vegetarian V = Vegan GF = Gluten Free DF = Dairy Free

Two-choice orders must be provided no later than 14 days prior to the wedding.
During final details, we will supply you with symbols to label your place cards.
Menu selections subject to change until February of your wedding year.
Individual items may be substituted at any time due to market fluctuations.

2023 Pricing

$149/PERSON

+ gratuities & taxes

April 1 – June 19

2024 Pricing

$159/PERSON

+ gratuities & taxes

 April 1 – June 18