Main Courses


Roast Veal rack w/ wild mushroom stew

definitely one of the chefs favourites – A rich mushroom stew in a cabernet sauce – Awesome

Pesto, Proscuito, Poulet

A Free Range chicken breast wrapped around our own Pesto sauce, then wrapped in a homemade Italian Proscuitto

Blue Cheese Crusted Filet Mignon

Centre-cut Beef Tenderloin cooked to perfection encrusted in French Blue Cheese, Served with a hearty Red wine Sauce

Blueberry Salmon

Fresh Wild Atlantic Salmon, Cedar Plank Grilled to Perfection, served with a Blueberry Salsa

Spud-crust Tilapia

Buttermilk marinated Tilapia coated in thinly sliced and dried Potato, Pan Seared and served with Horseradish


Arctic Char stuffed with Lemon, Bay leaves, Onion and Fennel encrusted in a hard Kosher Salt shell. The Salt Crust is broken away when seved.

Three Ducks in a Boat

Duck Three ways- Margaret de Canard in a Rich Raspberry, Apricot Sauce. A Confit de Canard with Pear Slices. Last but not least, on a Rice Crisp Margaret and Confit mixed together and topped with Candied Ginger and Grand Marnier Onion Confit.

The Great Escape(On the Lamb)

Boneless Lamb Loin Stuffed with Raisins and English Stilton, then Herb Encrusted and Roasted Perfect Medium Rare, Topped with our own Onion Confit Jam.







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