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 option. 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

  • Gluten-Free
  • Vegetarian

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

  • Gluten-Free
  • Vegetarian

Bitter green salad

shredded kale tossed with roasted butternut squash, topped with Martins apple chips and pumpkin seed with cinnamon-cider vinaigrette

  • Gluten-Free
  • Vegetarian

Beet salad

hearty roasted beets dressed around dark and peppery lettuces, spiced walnuts and honey-rosemary vinaigrette

  • Gluten-Free
  • Vegetarian

Spring pea soup

spring peas with lemon crème fraîche, basil oil and fine herbs

  • Gluten-Free
  • Vegetarian

Potato leek soup

potato and leeks simmered with white wine and finished with truffle oil

  • Gluten-Free
  • Vegetarian

Roasted squash soup

butternut and acorn squash finished with brown butter, crispy sage and cinnamon crème fraîche

  • Gluten-Free
  • Vegetarian

Corn chowder

late summer corn chowder with crispy tortilla, basil and ancho oil

  • Gluten-Free
  • Vegetarian

Carrot, ginger and cashew soup

a blend of carrot, ginger and cashews with lime crema and crispy carrot frites

  • Gluten-Free
  • Vegetarian

Wild mushroom soup

wild mushrooms with crispy fried leeks and whipped goat cheese quenelle

  • Gluten-Free
  • Vegetarian


For a four course meal, please choose an additional appetizer and add $8.00

Entrée (choose one)

Chicken breast (halal) $40.00

Wellesley cider brined chicken breast with buttery mashed potatoes and seasonal vegetable with herb and Dijon veloute

  • Gluten-Free
  • Halal

Supreme of chicken (halal) $38.00

citrus braised with roasted fennel and peppers, served with wild & basmati rice with a star anise infused chicken jus

  • Gluten-Free
  • Halal

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 vegetable, braised lentils and preserved lemon-basil vinaigrette

  • Dairy free
  • Gluten-Free
  • Halal

Beef striploin (baseball cut) $50.00

cooked medium and served with roasted fingerling potatoes, asparagus and Béarnaise sauce

  • Gluten-Free

Plant based entrées (choose one)

Chickpea and tomato stew

served with artichoke, crisp rosemary (goat cheese cheese optional)

  • Gluten-Free
  • Vegetarian

Pastrami tofu

seared with cauliflower bites, sautéed kale and walnut chutney

  • Gluten-Free
  • Vegan

Cauliflower bites

grilled with curried spices and served with roasted beet and lentil salad, tempeh and coconut peanut sauce

  • Gluten-Free
  • Vegan

Corn and zucchini cakes

served with roasted shallots, tomato and caper salsa (feta cheese optional)

  • Gluten-Free
  • Vegan

Green lentil cakes

served with Romesco sauce and charred kale

  • Gluten-Free
  • Vegan

Dessert (choose one)

Seasonal crème brûlée

Chef created egg and cream baked custard with caramelized sugar top

  • Gluten-Free
  • Vegetarian

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

German chocolate cake

Plant based pavlova

aquafaba meringue served with sweet cherry compote, Matcha coconut cream and miso chocolate ganache

  • Vegan