Cold Entrées

Baby red and yellow beet salad with grilled halloumi on fresh homemade bread with a green pea hummus and za’atar

Burrata with fresh figs, pomegranate, chili honey, a pistachio lemon zest focaccia topped with mint and dill salsa

Shredded cumin coriander beef, pita chips salsa cruda, fried chickpea cucumber salad , yogurt tahini sauce

Gravlax salmon, meyer lemon cream cheese, caper berries, fried bagel bits (with poppy seeds) and pickled shallots

Halibut crudo with confit lemon , Jalapeño, radish and fresh mint

Tuna tartare with fried wontons and an edamame and pineapple salad

Pickled butternut squash carpaccio with Quebec goat cheese, toasted almond slices, blueberries & micro arugula

Beef carpaccio with avocado mousse, fried onion rings and mustard sauce

Hot Entrées

Braised beef cheekwith maple cinnamon celeriac purée

“Fritto misto” of shrimp, octopus and scallops with a kimchi dip

Crab cake with chipotle sauce, fried pickles and housemade slaw

Seared scallops with a za’atar crust, fresh fennel and Medjool dates

Individual eggplant parmigiana with buffalo mozzarella and fresh basil pesto

Confit duck with a pine nut & blueberry sauce, served with wild forraged mushrooms and braised balsamic red onions


Classic Panzanella with market heirloom tomatoes, fresh basil, torn mozzarella di bufala. Olive oil and lemon dressing

Romaine hearts with fingerling potatoes, radicchio, sliced radish, mi cuit quail egg & toasted sesame seeds. Mustard seed dressing

Baby arugula topped with walnuts, parmigiano shavings. Lemon dressing

Fennel with pepado cheese, white grapes, roasted beets, baked honey pinenuts and mint leaves . Honey dressing

Kale, sliced orange, feta, cucumber slices, pomegranate and toasted spicy chickpea. Saffron yogurt dressing

Roasted root ribboned vegetable salad, mixed greens, maple-candied walnuts, fresh pomegranate seeds. Honey aged balsamic dressing

Fattoush Salad with romaine lettuce, roma tomatoes, cherry tomatoes, cucumber, mint, parlsey, radishes, red peppers topped with homemade Pita chips. Lime oil and sumac dressing



Orecchiette with a fresh tomato basil with homemade salted ricotta

Cavatelli with a wild mushroom ragout and truffle oil

Fusilli with a walnut and fresh mint and basil pesto, fried eggplants, orange rinds and spicy sausage

Casarecce with napoletano ragù (pancetta, veal, prosciutto, pork and beef)

Gnocchi with a butternut squash and sage sauce

Lasagna Cacio e Pepe

Premium Pasta

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

Beet & potato medallione with lemon and poppyseed beurre blanc

Homemade ricotta lemon medaglioniwith a tarragon & shallot vodka cream sauce

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

Paccheri with lobster bisque, scallops & squid ragù

Gnocchi with a braised osso buco ragout

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



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

Beef Filet with spicy salsa verde

Veal Saltimbocca black cherry porto sauce stuffed with prosciutto sage and provolone

Veal Osso Buco topped with green olive jalapeño mint tapenade

Bavette with roasted cipollinis served with red wine sauce

Vealshort rib espresso honey glaze

1855 black angus filet mignon with chimichurri


Seared salmon with romesco sauce

Mediterranean seabass with tomato chutney

Branzinowith cashew, almond & fresh herb salsa

Miso-glazed black cod with miso sauce

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

Chilean seabass with pumpkin seed, kale and pecorino pesto

Baked halibut with a semolina and sage beurre blanche

Vegetarian | Vegan

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

Wild mushroom risotto with truffle oil

BBQ Tofu with Israeli couscous, grilled green onions & roasted cherry tomato salsa (V)

Tahini and sumac marinated cauliflower steak with tabouli salsa served with saffron potatoes and a green pea and cherry tomato stew (V)

Jerusalem artichoke & cauliflower stew with rosemary herb mash (V)

Lasagna with walnut ragu fresh basil and vegan mozzarella (V)


Pan seared herb crusted chicken breast with lemon creme fraiche

Chicken supreme cordon bleu capocollo friulano cheese and dijon cream sauce



Charred green onions fresh red chilli pepper

Baked broccoli with toasted sesame seeds

Mushrooms with harissa and garlic

Rapini withlemon zest and crispy onions

Japanese eggplant sesame seed honey tahini

Maple rainbow carrots topped with sunflower seeds

Saffron cauliflower with capers and parsley


Miso roasted sweet potatoes

Roasted mash potatoes with fresh herbs

Roasted fingerling potatoes with turmeric and green onions

Baked yellow beets with roasted red onions

Baked fennel with toasted breadcrumb

Roasted Parsnip with fresh rosemary

Squash and black beans with jalapenos


Tiramisu di Casa with coffee caramel

Red velvet “Joe Louis” with mascarpone and marshmello

Lemon cream shortcake with coulis

Nutella Mascarpone Mousse with cookie crumble and resh Berries

Chocolate Lava Cake with Vanilla Crème Anglaise

Cannoli Trio

Wedding Cake

Client's may provide their own wedding cake for the dessert course

- $2 cutting fee applies



Mini beef Wellington with a red wine reduction

Mini milk fed veal meatballs served with sweet tomato and basil compote

Rack of lamb with a Chermoula spice rub

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

Roast beef slider with cheesy cheddar sauce

Beef filet bite with ginger sauce and fresh chives


Grilled calamari with salsa verde

Mini clam chowder with oyster crackers

Fried Shrimp with homemadetartare-lemon sauce

Lobster banh-mi roll topped with pickled carrots and coriander

Scallop ceviche with orange zest, Lebanese cucumber and sumac

Grilled octopus with piri piri sauce

Tandoori shrimp withfresh coriander lime dip

Cajun style grilled shrimp with cajun aioli


Tuna Tartar with spicy sauce & fried sticky rice

Salmon tartar with cucumber, avocado, tobiko & tempura crunch

Seared salmon with roe, ponzu& avocado

Seared cod marinated in honey & soy served with miso garlic sauce

Tuna crudo with sweet chilli soy glaze topped with whipped avocado and wasabi


Mini muffuletta with assorted Italian cold cuts and giardiniera on a homemade focaccia

Pork belly bite with honey garlic sauce & sesame seeds

Bbq baby back ribs with red onion chutney

Arancini with Pistachio cream, speck, mozzarella & fresh basil

Spicy Italian sausage in sugo


Fried chicken slider with a house pickle aioli and iceberg lettuce on brioche bun

Fried chicken n waffles with maple bourbon sauce

Crispy chicken bite with a mustard seed & pickle dip

Duck confit with a dried fruit jam, honey and goat cheese on puff pastry

Smoked paprika braised pulled chicken on blini topped with house lime mint tzatziki sauce


Eggplant & feta in puff pastry with cucumber mint yogurt

Sicilian style arancini served with fresh tomato and basil

Cavatelli with wild mushroom ragout and truffle oil

Squash and gorgonzola mac n cheese

Gnocchi wth butternut squash and sage


Crispy tofu with a sweet chilli glaze, pineapple and green onion

Vegan Tempura Cauliflower wings in BBQ sauce

Japanese vegetarian dumplings served with ginger brown sauce & chopped fresh green onion

Homemade orecchiette with fresh tomato sauce and basil

Cocktail Stations


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)
Assorted grilled and marinated market vegetables
Olives and mini pickles
Assortment of breads and crackers
Mortadella, giardiniera and provolone on homemade flat bread

Raw Bar

Fresh Oysters with Shucker (seasonal variety)
Giant Cocktail Shrimp with homemade cocktail sauce
Tartar a la minute (Tuna and Salmon)
Giant Scallops
Ceviche a la minute
Razor Clams
Crab Legs
Sea Urchin
Grilled Octopus

Nonna's Garden

Grilled and Marinated market vegetables
Caccio e peppe cauliflower, artichokes and broccoli Toasted crostini with lemon ricotta and roasted red peppers
Large chopped fresh tomatoes with torn mozzarella di bufala and fresh basil leaves
Focaccia with rosemary and fresh oregano
Nonna’s vegetable strudel
Frittata with green peas, Pancetta & baby spinach
Fresh figs with Parmigano chunks
Roasted mushrooms with toasted fennel seeds and fresh oregano
Sciachitata (Sicilian meat pie)

Live Pasta

Cavatelli with a braised beef ragout
Cavatelli mushroom ragout, fresh basil and truffle oil
Casarecce with napoletano ragù (pancetta, prosciutto, veal, pork and beef)
Orecchiette tomato basil with homemade salted ricotta
Gnocchi with a butternut squash and sage sauce
Fusilli with sundried tomato and mozzarella di bufala

Carving *MP

Braised lamb shank with fresh herb and dijon sauce
Rack of lamb with Chermoula spice rub
Roasted beef with mustard seed sauce Tomahawk steak with red wine sauce
Roasted BBQ chicken breast with bbq sauce
Branzino with cashew a almond and fresh herb salsa
King Salmon romesco sauce
Miso glazed black cod with miso sauce


Montreal smoked meat on rye bread with all trimmings
Traditional poutine with quebec cheese curds and gravy
Savoury Grilled Cheese Sandwiches


Condiments: Sticky rice, Edamame, Avocado, Mango, Coriander, Leafy greens, Green onion, Carrot, Red cabbage, Sesame seeds, Radish Cucumber, Spicy mayo, Ponzu
Proteins: Marinated Tuna, Marinated Salmon, Tofu


3 Greens (Mixed greens, Spinach, Arugula
2 Dressings (Balsamic, Lemon, Creamy)
2 Proteins (Turkey, Ham, Shrimp, Chicken, Tofu) 10
10 Condiments (Broccoli, Cauliflower, Mango, Cherry tomato, Bell Pepper, Cucumber, Carrot, Cabbage, Radish, Edamame)

Pancho's Tacos

Carnitas- Confit pork, adobo sauce, onion, crema
Baja- Cod, spicy aioli, Bahn-mi style slaw
Al Pastor-Shrimp, pineapple salsa, cilantro
Carne Asada- Mojo de ajo, bavette, brisket, salsa verde, jalapeno aioli
Vegetarian- Sweet potato, wild mushrooms, caramelized onions, salsa verde

Tuscan Crostini

Pane Toscano with whipped lemon ricotta heirloom tomatos, sherry vinegar fig jam topped with fresh basil (V)
Pane Toscano with sliced avocado sliced radish smoked salmon mousse pickled red onion dill cream fresh (V)
Pane Toscano with eggplant caviar spread, roasted wild mushroom and grated Parmigano (V)
Pane Toscano with cinnamon apricot compote bresaola, fiori di latte fresh oregano

Bao Bun

Fried chicken with red cabbage slaw, sweet and spicy aioli, cilantro, radish
Braised beef with mashed avocado, cilantro, roasted green onions, toasted sesame seeds, fried shallot chips
Crispy Tofu with boston lettuce, maple-wasabi aioli, marinated mango, bok choy and chili sauce (V)

Sushi Bar

Assorted Maki, Hosomaki, Futomaki, Nigiri
Menu options on request
+$3.00 for signature pieces

Late Night Stations


Fresh cut Fruits (seasonal variety)

Assorted Miniature Pastries

Assorted sweet grilled cheese

Homemade Mini Cannolis

S’more’s Bar

Mini warm powdered Doughnuts

Cereal Bar

Deep Fried Oreos

Homemade Iced Cream Sandwiches


Montreal smoked meat sandwich with trimmings

Assorted Savoury Grilled Cheese

Cacio e Pepe in a Parmigiano wheel

Mini Mac Burgers

Brera Porchetta

Homemade Focaccias

Steamies with all accompaniments

Shish Taouk Sandwiches with trimmings

Szechwan Station

Traditional poutine