Brunch

Sweet

Mini Pancakes with options of:
-Classic Chocolate Chip
-Seasonal Berries
-Matcha

Buttermilk Waffle shooters with Canadian maple syrup

Açai bowl with Greek yogurt, seasonal berries, banana, chia seeds,
maple-quinoa granola


French Toast traditional or Pannetone**(seasonal)

Mini yogurt parfaits with options of:
Homemade granola and fresh berries
Cayenne Pepper, chocolate and peaches

Mini viernnoiseries: Croissants, chocolatines and danishes

Fresh cut Fruit served as a platter, or individually portioned in sweet waffle cones

Salty

Thick-cut Canadian Bacon

Maple glazed breakfast sausage

Mini Avocado Toast with sesame seeds

Corn tortilla, with free-range scrambled egg, breakfast potatoes, aged cheddar, caramelized onions and spicy aioli

English muffin with free-range fried egg, melted provolone, bacon, tomato, lettuce and aioli

Smoked Salmon & Cream Cheese “Lollipops”

Grilled Cheese Sandwiches with options of: Traditional Bacon Mac n Cheese

Montreal Bagel’s with smoked salmon, cream cheese, capers, red onions and lemon wedges pre-mounted sandwiches or build-your-own platter

Breakfast Frittata Squares with options of: Spinach, cherry tomatoes, provolone cheese Egg, Prociutto Cotto, provolone

In-house Atlantic salmon gravlax with raspberry dill dressing served on mini toast

Live Omelet Station with toppings

Brunch

Charcuterie & Salumi Board with nuts and dried fruit

Fine Assorted Cheese Board with nuts and dried fruit

Sicilian Arancini’s large or mini

Fried Chicken n Waffles with Maple Bourbon reduction

Homemade Assorted Focaccia’s Fresh Lobster Rolls in Mini Buns *MP

Marinated cherry tomato, fresh basil and bocconcini skewers

Mini Quiches sundried tomato, spinach, mozzarella and smoked meat

Brera Porchetta with mini buns and giardiniera mayo mini sandwiches or build-your-own

Lasagna al Forno with fresh Ricotta and Sausage

Fresh Homemade Cavatelli wild mushroom or classic tomato

Mini Beef Sliders with Mac sauce, pickles, iceberg lettuce & aged cheddar

Mini Pulled Pork buns with house coleslaw and BBQ sauce

Assorted Gourmet Sandwiches and Wraps

Cocktail Stations

Antipasti

Decorated with beautiful props and fresh greenery
Assorted imported and local, hard and soft cheeses
Assorted charcuteries & salumis
Assorted homemade focaccias
Dry and fresh fruit (seasonal availability, for décor and consumption)
Assorted grilled and marinated vegetables and olives
Freshly sliced Baguette and crackers
Mortadella ,giardiniera, sliced pecorino ,arugula flat bread bites

Raw Bar

Fresh Oysters with Shucker (seasonal variety)
Fresh Oysters with Shucker (premium variety) *MP
Giant Cocktail Shrimp with homeamde tartar sauce
Tartar a la minute (Tuna and Salmon)
Giant Scallops Ceviche a la minute
Razor Clams Crab Legs Sea Urchin
Grilled Octopus
Fresh Sushi (rolled à la minute)

Nonna's Garden

Grilled and Marinated market vegetables
Caccio e peppe cauliflower, artichokes and broccoli
Toasted crostini with lemon ricotta and red pepper
Raw Market Vegetables with homemade dip
Tomatoes with torn mozzarella di buffala and basil
Focaccia with roasted cherry tomatoes and oregano
Crispy fried cheese ravioli with arabiata sauce
Nonnas vegetable strudel
Quiche with broccoli, Italian ham and Swiss cheese
Mozzarella in carrozza

Live Pasta

Cavatelli with a braised beef ragout
Cavatelli with fresh tomato sauce
Gnocchi with rosé
Gnocchi with dried fig, braised radicchio and prosciutto chip
Gnocchi with butternut squash and sage
Fusilli with sundried tomato and mozzarella di buffala
Orecchiette alla barese with pistachio-mint pesto

Carving *MP

Lamb chop and leg
Tomahawk Steak Bavette
Portuguese Chicken
Branzino with Cucumber Limoncello Salsa
King Salmon with fresh Salsa Cruda
Miso Glazed Black Cod with Carrot Butter

Montreal

Montreal smoked meat station with all trimmings
Poutine with Quebec cheese curds and gravy
Famous St Viateur Bagels with smoked salmon and cream cheese

Seafood

Peruvian style shrimp ceviche
Asian Salmon tartar with spicy mayo
Salmon Gravlax with gin and beet infusion

Sushi & Sashimi

Assorted Fresh Sushi Cut
Menu options on request

Build-Your-Own-Salad

Options of 1/2L and 1L containers
Option of 3 Leaf Greens
Option of 3 Dressings
Option of 9 Condiments

Canapés

Beef

Beef tataki with Julienne carrot, enoki mushroom, coriander, chilli and sweet glaze

Mini smoked meat burger with fried pickles

Classic French style Beef tartar on truffle French toast

Seared filet mignon with Brie

Seared sirloin of aged beef with sea-salt and horseradish crème fraiche

Mini beef Wellington

Beef braised short rib sloppy joe’s with melted aged cheddar cheese

Fried asian style beef with sweet soy glazed, rice noodles and orange zest

Rack of lamb with pomegranate salsa

Mini beef burger Mac sauce, pickle, iceberg lettuce & cheddar

Crunchy gnocchi with braised veal ragu and smoked cheese

Mini milk fed veal meatballs served with sweet tomato and basil

Seafood

Popcorn shrimp with chili aioli

Peruvian style scallop ceviche

BBQ Octopus salad with jalapeño and Lebanese cucumber

Maryland crab cakes with fresh dill dip

Grilled ginger shrimps with lemongrass cilantro dressing

Seared octopus with caper & olive salsa

Tempura coconut shrimp with tequila lime aioli

Black tiger shrimp served with pineapple salsa

Crispy shrimp with green onion mayo

Tempura lobster with caviar dip

Steamed Maine lobster medallions, mango radish mint salad

Fried Lobster bites with Thai style green papaya

Fresh lobster rolls with mini buns

Lobster tacos with fried garlic and ginger purple cabbage topped with miso mayo

Fish

Seared tuna tataki with honey truffle oil & sesame seeds

Pain dorée with smoked rainbow trout & smokey maple syrup

Atlantic salmon Teriyaki brochette with toasted sesame crust

In house Atlantic salmon gravlax with raspberry dill dressing served on mini toast

Blini with smoked pacific salmon and caviar

Salmon tartar with cucumber, avocado, tobiko & tempura

Potato and Cod fritters with fried chive creme fresh

Cajun rubbed tuna tataki served with sweet lemon and soy

Fresh tuna tartar with sticky rice

Poultry | Pork

Piri Piri chicken mini burger with slaw, cheddar & cajun mayo

Fried Chicken n waffles with maple bourbon sauce

Crispy chicken satays served with Thai-peanut dipping sauce

Seared foie gras on brioche with house wild blueberry jam

Duck pancakes with hoisin sauce, cucumber and mango

General Tao with roasted pork belly with pineapple chili
Baresse sausage with mint mustard seed dip

Japanese pork n’ cabbage dumplings served with ginger and brown sugar sauce topped with fresh green onion

Grilled octopus and chorizo with Greek lime yogurt & pink pepper corn

Bacon and guacamole grilled cheese

Vegetarian

Fresh Cavatelli with tomato and basil & ricotta salata

Grilled veggie ratatouille topped with goat cheese and walnuts

Mascarpone & truffle polenta

Sicilian style arancini served with fresh tomato and basil

Marinated cherry tomato, fresh basil and bocconcini skewers

Wild mushroom tartlet with Gruyere cheese

Sweet potato poppers stuffed with blue cheese

Mac & cheese” Gruyere, fontina and Manchego

Brie and apple relish grilled cheese

Vegan

Gnocchi with butternut squash and sage sauce

Fresh Cavatelli with tomato and basil

Cavatelli with wild garlic, porcini and truffle oil

Vegan Tempura Cauliflower wings in BBQ sauce

Red beet hummus on homemade focaccia topped with pomegranate

STARTERS

Salad

Mixed greens with crumbled crotonese and honey aged balsamic dressing

Baby arugula topped with walnuts, parmigiano shavings and lemon dressing

Baby spinach with feta, cherry tomatoes and toasted sesame seed vinaigrette

Nicoise salad with sundried cranberries, cucumbers and raspberry vinaigrette

Roasted root ribboned vegetable salad with maple-candied walnuts, fresh pomegranate and honey aged balsamic dressing

Avocado and chilli heat mango salad with mixed greens, fresh mint and lemon dressing

Radicchio salad with honey crisp apples, raddish, fresh parsley and hazelnut vinaigrette

Fattoush Salad with romaine lettuce, roma tomatoes, cherry tomatoes, cucumber, mint, parlsey, radishes, red peppers, lime oil and sumac dressing

Classic Panzanella salad with tomatoes, fresh basil, torn mozzarella di bufala

Pear salad with baby spinach, radish, radicchio and orange, lemon and herb vinaigrette

Shaved fennel with fresh citrus, pecorino romano and fresh chives

Entrée

Smoked Salmon with lemon black pepper grilled asparagus, pickled red onion caper salsa and goat cheese crostini

Prosciutto di Parma and parmigiano chunks with melone mint salsa and cherry tomatoes

Seared yellow beets with lemon asparagus, speck, and truffle ricotta

Moroccan chickpea stew on quinoa topped with chilli yogurt

Tuna crudo with fresh citrus salad, sumac, fresh dill and pistachios

Fried cotechino on grilled oranges, roasted fennel and oregano

Crab cake with lime rosemary crème fraiche and shallot chips

Beef tataki with sautéed shiitake mushrooms, cucumber and apple slaw

Tuna tataki in Mediterranean marinade, Sicilian caponata on pastry

Cornish hen parmigiana with buckwheat polenta with pecorino

Individual eggplant parmigiana with buffalo mozzarella

Filet mignon carpaccio “sbattuto” with arugula, parmigiano, black pepper and truffle oil

Pink peppercorn crust beef tataki with leek and parsnip chips

SECOND COURSE

Pasta

Gnocchi with dried fig, braised radicchio and prosciutto chips

Cavatelli with a wild mushroom ragout and truffle oil (v)

Fusilli with sundried tomato and torn mozzarella di Bufala (v)

Baked pasta with fresh ricotta, prosciutto cotto and bread crumb

Penne Rigate with roasted cherry tomatoes and a black pepper mascarpone sauce

Lasagna Napolitano with ricotta and sausage

Gnocchi with a butternut squash and sage sauce (v)

Ziti with roasted cauliflower, anchovies and toasted bread crumbs (v)

Orecchiette with mint, pistachio and basil pesto topped with toasted pistachio’s (v)

Premium Pasta

Cheese tortellini with winter white veal ragout

Ricotta and beet ravioli in brown butter orange sauce topped with roasted walnuts and fresh thyme

Beet & potato medallione with lemon and poppyseed beurre blanc

Spinach and lemon-infused Ricotta Ravioli with fresh tomato sauce

Cavatelli with lemon infused ricotta, fresh black pepper and zucchini flowers *seasonal

Gnocchi with a braised osso buco ragout

Paccheri pasta with a porcini, basil and mascarpone sauce topped with toasted breadcrumbs

MAIN COURSE

Poultry

Pan seared herb crusted chicken breast with lemon creme fraiche

Grilled chicken breast stuffed with brie and prosciutto served with rosemary and red wine sauce

Slow roasted bone-in chicken breast with saffron demi-glace

Vegetarian

Eggplant tower layered with ricotta and spinach served with tomato and basil

Triple grilled vegetable lasagna tower served with fried basil leaves

Cauliflower Steak with eggplant caviar, chickpea and caper salsa

Wild mushroom risotto with truffle oil (no sides)

Meat

Veal roast a la Fiorentina, stuffed with mozzarella di Bufala, ricotta,
red peppers and asparagus

Veal osso buco served with red wine sauce

Bavette with roasted cipollinis served with red wine sauce

Braised lamb shank with olives and tomatoes

Hanger steak served with bone marrow sauce

12-Hour braised beef short rib served with Canadian maple cognac reduction

Grilled veal medallion stuffed with pine nuts, raisins and pecorino romano
served with red wine sauce

1855 black angus filet mignon with chimichurri

Bone in rib-eye steak pan seared with fresh herbs, garlic and butter, carved

Milk fed veal chop with lemon herb butter sauce

Surf and Turf of seared 1855 black angus filet mignon and soft shell crab with dried cherry and grappa sauce

Veal chop Milanese served with lemon burnt butter sauce

Fish

Grilled salmon with salsa cruda

Branzino with cucumber Limoncello salsa

Seared stripe bass with grilled oranges and pomegranate salsa

Miso-glazed black cod

Seared tuna served with tarragon sauce, roasted red pepper and almond pesto

Chilean sea bass served with sesame glaze

Seared king salmon with radish, cucumber and avocado salsa

Baked halibut served with semolina and sage beurre blanche

SIDES

Starch

Grilled salmon with salsa cruda

Branzino with cucumber Limoncello salsa

Seared stripe bass with grilled oranges and pomegranate salsa

Miso-glazed black cod

Seared tuna served with tarragon sauce, roasted red pepper and almond pesto

Chilean sea bass served with sesame glaze

Seared king salmon with radish, cucumber and avocado salsa

Vegetable

Buttered broccolini French shallots chips

Portobello mushrooms oven roasted with fresh thyme and garlic

Roasted rainbow carrots with fresh rosemary

Grilled asparagus with lemon zest

Roasted fennel with fresh grated Parmigiano and olive oil

Roasted cauliflower with capers and parsley

Snap peas buttered with chives

Honey garlic string beans

Braised Swiss chard with roasted tomatoes

Fried bok choy with sesame seeds

DESSERT

Tiramisu di Casa

Limoncello cake with Mint Blueberry Compote

Nutella Mascarpone Mousse with Fresh Berries

Chocolate Lava Cake with Vanilla Crème Anglaise

Peanut Butter S’mores

Key Lime Pie

Carrot Cake

Late Night Stations

Sweet

Fresh cut Fruits (seasonal variety)

Assorted Miniature Pastries (French or Italian themed)

Nutella-Ricotta Grilled Cheese

Homemade Mini Cannolis (traditional ricotta, pistachio, nutella, espresso-orange zest, chocolate chip)

S’more’s Bar (build-your own s’more’s with graham crackers, chocolate and roasted marshmallows)

Mini warm powdered Doughnuts

Deep Fried Oreo’s (venue must have fryer on-site)

Fresh Cookie Ice Cream Sandwiches (venue must have freezer on site)

Mini Cinna-buns (provided by Bun Appetit)

Salty

Gnocchi with butternut squash and sage sauce

Fresh Cavatelli with tomato and basil

Cavatelli with wild garlic, porcini and truffle oil

Vegan Tempura Cauliflower wings in BBQ sauce

Red beet hummus on homemade focaccia topped with pomegranate