$34.95 per person (Choice of 2 appetizers, 1 salad, 2 sides, 1 entrée and 1 dessert). Additional sides or salads $5.00 per person.
• Cheddar cups filled with pancetta and
tomato relish
• Parsnip, cognac and pea meal chowder
• Seared Digby scallop on cucumber round
with a Wahta cranberry and
chestnut chutney
• P.E.I oysters on the half shell au mignonette
• Crumbled blue cheese, bacon and date
strudels with fireside crumbled
chestnut pieces
• Indian spiced shrimp tortilla boats with
coriander relish
• Corn and chorizo fritters with
cranberry chutney
• Fig and creamy blue cheese with crumbled
prosciutto crustini
• Crab salad, sweet peppers and avocado
endive boats
• Vegetable chips with edamame hummus and
crisp bean garnish
• Buffalo loin spoons with hoison glaze
• Indian chicken and basmati spoons and
pampadum chips
• Seared scallop chorizo and garlic stuffed
olive skewer
• Rustic Terrine with Port-soaked dates
• Charcuterie (a melange of wild game salamis
and smoked sausage and cured meats) with
figs, olives and bread rusks
• Peppered pork loin with roasted garlic and
dark chocolate sauce
• Maritime Bouillabaisse with a plethora of
seafood, mussels, lobster and Great
Lake pickerel
• Seared lamb chops with lemon pistachio
crumbs and polenta
• Whiskey glazed turkey with cranberry and
blood orange glaze
• Crown roast of Pork with caramelized pears,
cranberries and chestnuts
• Roasted quail with figs, red onion and sage
on mustard mixed greens
• Tagliatelli tossed with fig, black olive and
rosemary tapenade
• Braised venison with dried cherry jus
• Cinnamon rubbed Muscovy duck breast with
vanilla parsnip puree
• Herb crusted bison loin stuffed with
pistachios, wahta cranberries
and caramelized shallots
• Classic herb crusted roast beef tender and
succulent au jus topped with caramelized
pearl onions and shitakes
• Turkey supreme stuffed with dried berries
and sage onion wrapped with double
smoked bacon and thyme sprigs
• Venison medallions wrapped with double
smoked bacon in a rich mushroom sauce
• Individual Cornish hens stuffed with
Algonquin wild rice with dried nuts and fruit
• Field greens and cranberry vinaigrette and
Monchego shards
• Romaine hearts with shrimp and
pancetta crisps
• Roasted fig, radicchio and pine nut cocktail
• Orange, fennel and roasted olive
• Grilled Zucchini, stuffed tomatoes and
warm potato salad
• Frisee salad with beets, celeriac
and walnuts
• Warm mushroom salad with aged
Canadian cheddar and walnuts
• A tangled bed of baby greens with crisp
root chips, Clementine segments and
pomegranate seeds
• Organic seedlings with vine-ripened
tomatoes, Canadian feta and
sweet peppers
• Savoury stuffed wild rice winter squash
• Root vegetables with whiskey and ginger
rubbed pearl onions with charred
sweet peppers
• Beet and Chard ragout
• Bulgur with Cumin scented sweet potatoes
• Date and olive couscous
• Onion gratin with fresh thyme
• Cider glazed turnips with cranberries and
pumpkin seeds
• Green bean and creamy mushroom
chestnut ragout
• Sage butter roasted potatoes
and rosemary
• A chiffonade of brussel sprouts, roasted
shallots and crumbled double smoked
bacon and Ontario blue
• Roast sweet potato and maple mash
• Individual chocolate boats filled with
seasonal fruit and drizzed with a
drambuie glaze
• Traditional Christmas fruit cake with mince
meat tartlets
• Death by Chocolate cake topped with
chocolate covered strawberries
• Festive Christmas cupcakes
(a variety of flavours)
• Assortment of seasonal fruit pies