Our Chefs use fresh, local and seasonal products wherever possible. The entrée determines the price of the meal. Plant-based entrée prices are based on the primary entrée choice. All meals include rolls, Fairtrade organic coffee and tea with non-dairy options.
Minimum of 30 guests.
Appetizer (choose one)
Slegers mixed green bouquet
locally sourced mixed greens wrapped with cucumber ribbon dressed with honey champagne vinaigrette, Woolwich goat cheese and Elmira grape tomatoes
Seasonal caprese salad (Spring and Summer)
local heirloom tomatoes dressed with aged balsamic and extra virgin olive oil topped with spinach, burrata (fresh mozzarella)and hazelnut-Kalamata crumble
Bitter green salad
shredded kale tossed with roasted butternut squash, topped with Martin's apple chips and pumpkin seed with cinnamon-cider vinaigrette
Beet salad
hearty roasted beets dressed around dark and peppery lettuces, spiced walnuts and honey-rosemary vinaigrette
Spring pea soup
spring peas with lemon crème fraîche, basil oil and fine herbs
Potato leek soup
potato and leeks simmered with white wine and finished with truffle oil
Roasted squash soup
butternut and acorn squash finished with brown butter, crispy sage and cinnamon crème fraîche
Corn chowder
late summer corn chowder with crispy tortilla, basil and ancho oil
Carrot, ginger and cashew soup
a blend of carrot, ginger and cashews with lime crema and crispy carrot frites
Wild mushroom soup
wild mushrooms with crispy fried leeks and whipped goat cheese quenelle
For a four-course meal, please choose an additional appetizer and add $8.00
Entrée (choose one)
Chicken breast $40.00
Wellesley cider brined chicken breast with buttery mashed potatoes and seasonal vegetable with herb and Dijon veloute
Supreme of chicken $38.00
citrus braised with roasted fennel and peppers served with wild and basmati rice with a star anise-infused chicken jus
Beef chuck flat $46.00
braised with Creekside red wine on celery root mashed potato, mushroom tempura and seasonal vegetables
Artic char $46.00
served with herbed vegetables, braised lentils and preserved lemon-basil vinaigrette
Beef striploin (baseball cut) $50.00
cooked medium and served with roasted fingerling potatoes, asparagus and Béarnaise sauce
Plant-based entrées (choose one)
Chickpea and tomato stew
served with artichoke, crisp rosemary (goat cheese cheese optional)
Pastrami tofu
seared with cauliflower bites, sautéed kale and walnut chutney
Cauliflower bites
grilled with curried spices and served with roasted beet and lentil salad, tempeh and coconut peanut sauce
Corn and zucchini cakes
served with roasted shallots, tomato and caper salsa (feta cheese optional)
Green lentil cakes
served with Romesco sauce and charred kale
Dessert (choose one)
Seasonal crème brûlée
Chef created egg and cream baked custard with caramelized sugar top
Cheesecake
New York style cheesecake with a graham cracker crust served with seasonal fruit
Apple crisp with caramel sauce
Chef created apple crisp with sweet crumb topping made from locally sourced apples
Lemon tart
Chef created lemon tarts served with raspberry sorbet and meringue
Plant-based pavlova
aquafaba meringue served with sweet cherry compote, matcha coconut cream and miso chocolate ganache
German chocolate cake
Legend