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Dinner Menu


Choose 1 soup or salad selection

​​​​​​​Chicken and Vegatable soup with Orzo Pasta

Lumberjack Beef Vegetable with Barley

Squash and Sweet Potato Soup

garnished with a Walnut and Gruyere Toast  *

Leek and Potato Soup dotted with Chives

Reshreshing Spanish Gazpacho

Cream of Cauliflower soup with grated Cheddar*

Chicken and Vegetable soup with Ricotta filled Tortellini *

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Tossed Garden Crisp Salad

ask Chef for choice of dressing


Classic Caesar Salad with Homemade Garlic Croutons


​Greek Style Horiatiki Salad with Fetta**


​Tossed Baby Leaf Purples and Greens splashed with a Pink Grapefruit and Sesame Vinaigrette*


German Style Cucumber Salad with fresh Dill **



Choose one entrée


Herb Roasted Chicken


Plump and juicy chicken leg quarter roasted with herbs 
 drizzled with a velvety smooth chicken veloute cream sauce
seasonal vegetable and potato or rice or pasta
served on a bed of homemade celery and onion bread stuffing add $1.50



Merlot Chicken and Mushrooms


Boneless breast of chicken marinated with fresh herbs and olive oil, pan seared

 covered with a rich creamy merlot wine sauce loaded with mushrooms 
seasonal vegetable and potato or rice or pasta



Tuscan Chicken


Butterflied breast of chicken filled sun dried tomato, artichoke, capers, caramelized onions,

roasted peppers, parmesan cheese and black pepper
drizzled with a Vodka rose cream sauce
seasonal vegetable and potato or rice or pasta



Chicken alla Swiss


boneless breast of chicken filled with double smoked ham and swiss cheese
lightly breaded and golden fried ,served with white wine and chive sauce
seasonal vegetable and potato or rice or pasta





Slow Roasted Rack of Ontario Pork


Rack of Ontario pork loin rubbed with fresh  thyme and rosemary with cracked pepper,

slowly roasted and carved nestled on a bed of mashed potato with caramelized leeks and local smoked bacon

drizzled with a balsamic demiglaze with lindgonberry
seasonal vegetable





Roast Top Sirloin of Beef au Jus


Top sirloin of beef slowly roasted to perfection, carved and braised in its own beef gravy till fork tender
seasonal vegetable and potato
Horseradish on the tables





Roast New York Striploin of Beef 
with
Whisky Peppercorn Sauce

Tender New York striploin of beef roasted to perfection in a herbed crust 
Carved “English style” and drizzled with a rich creamy whiskey peppercorn sauce
Mashed Potato with caramelized leeks 
Seasonal Vegetable




Bavarian Style Beef Rouladen
This is our specialty and is always a big hit with the crowd

Hammered cutlet of AAA beef filled with a chiffonade of onions, local smoked bacon and dill wedge.

Rolled into a roulade, pan seared, then slowly braised in its own gravy till fork tender
Served with traditional German Spaetzle
Braised red cabbage
Parsley buttered carrots



Hastings Style Beef Rouladen
This is our specialty and is always a big hit with the crowd

Hammered cutlet of beef filled with a chiffonade of onions, local smoked bacon and Menonite sausage.

Rolled into a roulade, pan seared, then slowly braised in its own gravy till fork tender
Served with mashed potato casserole and honey glazed carrots



Jager Schnitzel
Another one of our specialties 


Loin of pork cutlet hammered thin, breaded and fried to a golden brown
 served with  Hunterstyle mushroom cream sauce 
Bavarian style braised red cabbage
Oven roasted potato wedges Parsley buttered carrots




Choose one dessert



Bavarian Apple Triple Berry Streusel

This is our specialty dessert

Sliced local apples with raspberries, blueberries and strawberries tossed in cinnamon and brown sugar

 baked with a German streusel topping

Upside down Pear and Black Berry Cake

Upside down glazed pears and blackberries on a moist vanilla cake 
drizzled with a blackberry sauce



Black Forest style Chocolate Cake 

One thick layer of rich chocolate cake with homemade sour cherry Kirsch topping 
and whipped vanilla cream



Strawberry Custard Flan

Glazed fresh strawberries over custard topped vanilla sponge



Chocolate Raspberry Mousse Torte

Chocolate sponge cake topped with a layer of chocolate mousse and topped with a Raspberry compote


Lemon Blueberry Yogurt Cake

Rich lemon cake with blueberries topped with a sweet vanilla yogurt glaze loaded with more blueberries


Crepes Richelieu

Fresh sliced strawberries soaked in triple sec and then folded into a Bavarian cream filling

 rolled into a thin French crepe topped with whipped cream
( Seasonal )








                   GOURMET KITCHENS CATERING

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SWEET TABLE 

A variety of cakes, chocolate fudge torte, black forest cake, wild berry torte,

New York style cheese cake,

lemon curd cake, raspberry torte, 
 variety of asst pies and squares

Served with coffee and tea




Fresh Fruit 

Platters of Market Fresh Fruits, Pineapple,
 melons and Strawberries
beautifully arranged on large platters

served with coffee and tea


Coffee and tea station

we can serve your wedding cake at N/C





Cocktail Hour


Tropical Punch Station

 Refreshing tropical punch garnished with fruits, berries and ice



Hot and Cold Hors-d’oeuvres

To be passed by waitstaff among your guests
4 pcs. Per person total


 Cold Items

 Smoked salmon canapé with cream cheese

red onion and caper and fresh dill

 Hawiian chicken bouchees 

with roasted almond and mandarin

Shrimp canapé

Antipasto Lolli pops


Hot Items

 Spanakopita (spinach and feta in phyllo)

 Mini chicken egg rolls 

Sweet and spicey oriental dipping sauce


 Baguette pizza rounds with sun dried tomato,
smoked ham and black olive

 Swedish style meatballs in a rich burgundy wine sauce
Served from a bread boat



Crudite Platters 

Crisp fresh veggies served with creamy peppercorn ranch dip