In the making of wine, juices from grapes are extracted, fermented, filtered and then bottled. The process of making icewine is similar, except that it happens during the winter time. The typical types of grapes used for icewine production are Riesling, Vidal, and Cabarnet Franc. Grapes are left in their vines into the winter months and harvested between mid December to mid January, when temperatures drop below -10 to -13°C. The fruit is frozen and thawed, which dehydrates the fruit; hence the levels of sugars and acids are intensified. The amount of juice that can be extracted from frozen grapes is about one-fifth of the amount of juice that can be extracted from unfrozen grapes. To put it in another perspective, a whole wine can produce enough juice for one bottle of wine. But the same wine, but frozen, can only produce about one glass of icewine. Because of the intense labour put into the making of this type of wine (did I also mention grapes are harvested by hand during the winter time?), they are usually more expensive than red or white wines.

The finished product is described as intensely sweet, flavourful and fresh. The flavour can also be paired up with tropical fruit flavours like mango, peach and lychee. This is why icewine is known as “dessert in a glass”.

It is recommended to serve it between -10 to -12°C in a small liqueur glass, but it also works in a 9 oz. bowl or normal wine glass.

Here are some of the best know producers of Icewine in Canada: Inniskillin (Niagara Peninsula), Reif Estates (Niagara Peninsula), Pillitteri Estates (Niagara-on-the-Lake), Peller Estates (Niagara-on-the-Lake), Pelee Island Winery (Pelee Island, Lake Erie), Tinhorn Creek (British Columbia), Summerhill Pyramid Winery (British Columbia), and Ziraldo Estate Winery (Niagara).

So next time you make a trip to Niagara Falls, makes sure you pick up a bottle or two of icewine!

Sources: http://www.winesofcanada.com

1. Local food tastes better. Sometimes, produce get picked from plants, travel long distances to the supermarket, stored in fridges for days or weeks, then put on the produce section for you to pick. Other times, produce travels from the plant to your hands in matter of seconds. As soon as you take a bite from that produce you picked, you can savour the difference in freshness, and it tastes so much better than if you bought it at supermarkets.

2. Buying local food helps with local economy. When you buy produce from supermarkets, the profits are split between transportation, packaging, processing, refrigeration and corporations. Only a small amount goes to the farmers. When you buy locally, all the money proceeds to the local farmers and this money pays for their hard work and keeps their business going.

3. Local food is healthier for you. Most local farms tend to be less intense about the use of chemicals and pesticides than larger factory farms. Eating local food you get all the natural nutrients and less of the man-made additives that affect your health. Also look for farms that raise organic, naturally-fed, hormone and drug free animals.

4. Local food = more variety. It is usually the high demand and most known produce that make it to the supermarkets. But what most consumers don’t know is that farmers do grow a variety of produce. For example, a farm that specializes on the growth of peppers might grow Merlin, Lady Bell, Northstar, Superset, King Arthur, Bell Captain, Ranger, Mayata, Bell Star, Bell King, Klondike, Marengo, Sweet Elongate, Sweet Hungarian, the hot Inferno, Hungarian Wax, Crimson Hot, Diablo Grande and Surefire peppers.

5. Local food creates community. When you buy from local farmers and producers, you are creating a relationship with them. Pretty soon you will share information like your names and family history. Those local farmers and producers will no longer be strangers to you, but they will be “The Williams family”, your favourite butcher, or the Wilsons that have their kids selling chicken eggs. They become familiar faces and that just makes them deserve your money more than supermarkets.

We started by booking our venue; Lakeland Hall.  Niche came recommended, and we knew from the first meeting with Niche that we were making the right choice. Since we were planning our wedding (in Hamilton) from Kitchener, Jarek was very helpful, and we were able to plan the majority of the catering services through email or phone.

We finalized a day for our tasting and we couldn’t believe how amazing the food tasted (Buffet Package “Cristal Series”). We couldn’t wait for our day to finally arrive so our friends and family could taste the food we were raving about! Niche provided us with each item they were planning on serving at our wedding.

Our final meeting allowed for Niche to finalize the food choices. We had three people attending our wedding that needed special attention; a vegetarian, a vegan and someone with an almond allergy.  Niche was able to accommodate each of these three people. Niche also reviewed our rental package (all inclusive) and we made plans for the final set-up of everything.

Our day arrived and everything was set up to perfection.  The timeline we discussed with Niche was adhered to which allowed for myself and my bridal party to add the final details to our venue.

When the ceremony was over, our guests waited in the hall while we did photos. Niche served hors d’oeuvres (spring rolls and niche burgers) to our guests in the hall, and also sent out one of their servers to provide the wedding party with something to nibble on.

At the reception, dinner was served…it was just as amazing as the tasting was months prior. The best part of the night was when Jarek came out to say hello…I think everyone was praising him for the wonderful meal! I heard nothing but favourable comments through the night about the food.

Not only did Niche take care of us for our wedding, we used Niche to cater our rehearsal dinner the night before the wedding. Without a hesitation, Niche was on board to help out!

We would definitely use Niche again, and would recommend them to any bride and groom in the future!

The new site has a fresh look and exciting additional features.

Included will be an ongoing series of blogs that will inform, enlighten and entertain.  Indeed, NICHEBLOGS will offer information on our upcoming events, advice on catering and event planning, and “slice-of-life” testimonials showcasing many of NICHE’S satisfied clients.

NICHE is also very excited about an innovative “photo-per-menu” feature that will make menu selection easier for our valued customers.  Watch for details on NICHEBLOG.

Hungry for more?  Check out our new menu for 2012, where you can feast your eyes on the latest mouth-watering dishes that NICHE has to offer.

Nichecatering.ca.  New look.  New features.  New flavours.

With Niche’s A Booklet of Menus, a collection of our menus for 2012, we’re pleased to present our trademark superior cuisine once again.  As always, our menus offer the Niche favourites – a wide variety of hors d’oeuvres and fine dishes, catering to every taste, occasion, and budget.

And now, for 2012, we have even more to offer:

• sample family style menus
• sample bridal and baby shower menus
• sample funeral reception menus
• expanded hors d’oeuvres selection
• customized menu selection

For more details, check out Niche’s A Booklet of Menus on our website.  Discover the superb fare our clients have come to expect from Niche…and more.

HORS D’OEUVRES

 
Click here to download a PDF copy of this Catering Menu
 
 

Tandori chicken skewers with cumin raita dipping sauce

Vodka Gazpacho soup in shot glass

Mini Niche burgers stuffed with gorgonzola & brie cheese on slider bun with garlic aioli & roasted tomato salsa

Watermelon guava & Clementine vodka in shot glass

Lobster spinach mousse on tarragon butter crostini

Zucchini fritters topped with maple strawberry salsa

Mini crab croquettes topped with asparagus lime aioli

Artichoke & peppadew trumpet, roasted garlic parmesan
cheese & onion cream cheese, artichokes, pappadew peppers,
dash of hot sauce rolled in cornucopia shaped flour tortillas

Brie & raspberry en croute, Brie cheese, chopped almonds
& raspberries wrapped in flaky puff pastry

Mini Grilled cheese, Creamy French brie cheese, crisp sliced
Granny Smith apples & sweet honey mustard on mini toast

Mini Kobe cheese burgers, Tender Kobe beef patty,
caramelized onions & aged cheddar cheese on a soft slider roll

Mini Beef Wellington, Savory beef tenderloin accented
with mushroom duxelles, wrapped in French style puff pastry

Turkey Tenderloin wrapped in apple wood
smoked bacon on bamboo skewer

Dragon Shrimp, Marinated shrimp in delicate coconut milk,
ginger curry & basil folded in pot sticker skin

Chorizo Sausage Calzone, half moon shaped calzone filled with
spicy Chorizo sausage, black beans & Monterey jack cheese

Chicken Chilito, Chicken tenderloin stuffed with sweet peppers & Jalopenos cheese hand-weaved on a 4′ skewer with Chipolte aioli dipping sauce

Chicken Coq au Van, Simmered chicken on portabello mushroom, bacon white wine & shallots with fresh herbs & spices nestled in a triangular buttered puff pastry

Avocado & roasted red pepper salsa on Belgian endive

Nappa Valley spring rolls, julienne mango, cucumbers, red onions, sweet peppers, organic baby shoots wrapped in rice paper with hoisin dipping sauce

Zucchini fritters topped with maple strawberry salsa

Mini crab croquettes topped with asparagus lime aioli

Artichoke & peppadew trumpet, roasted garlic parmesan cheese & onion cream cheese, artichokes, pappadew peppers, dash of hot sauce rolled in cornucopia shaped flour tortilla

Brie & raspberry en croute, brie cheese, chopped almonds
& raspberries wrapped in flaky puff pastry

Smoked salmon pinwheel wraps with dill cream cheese,
red onion, cucumber strings & pea shoots

Roasted red pepper & tomato Bruschetta canapés

Prosciutto wrapped melon balls

Basil bococcini cheese & grape tomatoes skewers

Smoked salmon on pumpernickel rounds with lemon dill crème fraiche

Smoked turkey breast pinwheel wraps stuffed with
roasted red peppers, caramelized onions & baby spinach

Mini Caesar’s, marinated grape tomatoes
in vodka, celery skewer, garnished with celery salt

Mushroom ragout in puff pastry rounds

Mushroom duxelles stuffed in phyllo pastry

Thai Chicken Satays with spicy sesame seed plum sauce

Baked brie cheese, roasted garlic &
black berry preserve stuffed in phyllo triangles

Cocktail shrimp with bourbon seafood sauce

Pina Colada coconut shrimp with peach sauce

Spicy Thai grilled beef skewers with peanut sauce

Artichoke spinach & cheese stuffed wanton rolls with toasted sesame plum dipping sauce

Chocolate grapes

Crab & lime Aioli canapés garnished with fresh dill spring

Salami horn stuffed with green olive on pesto ricotta on herbed crostini

Lobster stuffed Val Au Vaunt garnished with tarragon hollandaise

Crab stuffed Val Au Vaunt with Asiago cheese

Crab stuffed grilled mushrooms with farmer’s cheese

Prosciutto wrapped scallops

Bacon wrapped scallops

Thai chilli shrimp skewers with coconut peach sauce

Crab stuffed mushrooms with melted Asiago

Smoked salmon roulades stuffed with
dill infused goat’s cheese topped with caviar

Lemon grass scallop skewer glazed with truffle Beurre blanc

Raspberry Fizz infused mini vodka martinis

Mini Bailey’s chocolate mousse in chocolate cup

Baileys & vanilla mousse in chocolate cups

Click here to download a PDF copy of this Catering Menu

Sweet riser platter

 Buttered croissants, maple pecan, vanilla,
apple cinnamon & raspberry pastries

Antipasto platter

Marinated & grilled sweet peppers, eggplant, duo of zucchini
& rosemary roasted mushrooms, assorted flat breads, freshly baked loafs & rolls with assorted dips of roasted red pepper, Asiago & spinach artichoke, hummus, assorted fine deli meats of prosciutto, Genoa salami, cappicola & assorted olive bar

Seafood antipasto platter

Half poached in lemon grass bouillon lobsters, crab legs, cocktail shrimp, hot mussels
of A La Diablo sauce & Roasted tomato Marinara sauce, hot calamari in garlic chili lemon pepper sauce, marinated & grilled sweet peppers, eggplant, duo of zucchini & rosemary roasted mushrooms, assorted flat breads, freshly baked loafs & rolls with assorted dips of roasted red pepper, Asiago & spinach artichoke, hummus, assorted fine deli meats of prosciutto, Genoa salami, capicolla, assorted olive bar & Chef’s selection of Imported cheese & crackers

BBQ skewer platter

Individual marinated chicken, beef, pork, salmon
& vegetable kebabs with Cajun aioli, pesto
& lemon aioli & roasted red pepper dips

Mediterranean platter

Assorted flat breads, pita triangles with hummus,
baba Ganouche, roasted red peppers dip,
sour cream cucumber dip & assorted olive bar

Sandwich platter

Assorted freshly baked loafs, crisp lettuce, variety of fine
deli meats & vegetarian selection with garlic aioli spreads

Assorted deli platter

Fine selection of deli meat cuts, black forest ham,
smoked turkey breast, salami, capicolla, mortadella
aside with pickles & garnishes

California wrap platter

Assorted flavoured tortilla wraps stuffed with
an assortment of fine deli meats & vegetarian selections

Vegetable and dip platter

Colourful arrangement of crisp vegetables with peppercorn dip

Fruit platter

Assortment of fresh cut colourful fruit with garnishes

Party pleaser platter

Cubed Polish sausage, Kielbasa, pepperettes
& assorted cheeses with bread sticks

Viva italia

Classic Italian meats, Geneva salami, mortadella,
Hot capicolla, prosciutto with olives & bread sticks

Shrimp cocktail platter

26-31 cooked shrimp with bourbon seafood sauce,
served with lemon rings. 2-3 pieces serving

Seafood platter

26-30 cooked shrimp, steamed half lobster tails,
lemon scented crab legs & calamari salad, served
with bourbon seafood sauce & lemon rings

Cheese platter

Fine selection of Chef’s hand-picked cheeses,
local and imported

Cheese and cracker platter

Fine selection of Chef’s hand-picked cheeses
aside with fine crackers

Salmon platter

Cedar pepperberry crusted whole salmon plank
with onion curls & lemon caper aioli dipping sauce

Lobster, spinach & mushroom platter

Hot lobster, spinach & wild mushrooms of porcine, portabella,
shitake & cremini, with truffle dip & tarragon butter crostini

Click here to download a PDF copy of this Catering Menu

SHIRAZ MENU

Shiraz Menu is ideal for an Open House style event
with 2-3 hrs of passed hors d’oeuvres or stationery platters
minimum of 25 guests

Nappa Valley spring rolls, julienne mangos, cucumber strings, red onions, sweet peppers organic pea shoots wrapped in rice paper with sesame Mandarin orange dipping sauce

Basil boccocini cheese and cherry tomato skewers

Artichoke & peppadew trumpet

Roasted red pepper & tomato bruschetta canapés

Thai chicken satays with spicy sesame seed plum sauce

Spicy Thai beef skewers with peanut sauce

Brie & raspberry en croute, Brie cheese, chopped
almonds & raspberries, wrapped in flaky puff pastry

Fruit platter
Assortment of fresh cut, colourful fruit with garnishes

Antipasto platter
Marinated & grilled sweet peppers, egg plant, duo of zucchini
& rosemary roasted mushrooms, assorted flat breads, freshly baked loafs & rolls with assorted dips of roasted red pepper, Asiago & spinach artichoke, hummus, assorted fine deli meats of prosciutto, Genoa salami & cappicola & assorted olive bar

Cheese & cracker combo platter
A fine selection of Chef-picked International cheese & assorted crackers

Decadent petit fours & a variety of
assorted mini French & Italian pastries

$30 per person, includes Service Staff

PINOT MENU

Pinot Menu is ideal for an Open House style event
with 3-4 hrs of passed hors d’oeuvres or stationery platters minimum of 25 guests

Watermelon guava & Clementine vodka in shot glass
Mini signature Niche burgers, stuffed with gorgonzola & brie cheese
on slider bun topped with tomato salsa & garlic aioli
Nappa Valley spring rolls, julienne mangos, cucumber strings,
red onions, sweet peppers organic pea shoots wrapped in
rice paper with sesame Mandarin orange dipping sauce
Turkey Tenderloin wrapped in applewood
smoked bacon on bamboo skewer

Basil boccocini cheese and cherry tomato skewers

Pistachio panko crusted rack of lamb drizzled with
raspberry Grand Marnier reduction sauce
Brie & Raspberry En croute, Brie cheese, chopped
almonds & raspberries wrapped in flaky puff pastry
Cedar pepperberry crusted whole salmon plank
with onion curls & lemon caper aioli dipping sauce

BBQ skewer platter
Individual marinated chicken, beef, pork, salmon & vegetable kebabs with Cajun aioli, pesto & lemon aioli & roasted red pepper dips

Seafood antipasto platter
Half poached in lemon grass bouillon lobsters, crab legs, cocktail shrimp, hot mussels of A La Diablo sauce & Roasted tomato Marinara sauce, hot calamari in garlic chili lemon pepper sauce, marinated & grilled sweet peppers, eggplant, duo of zucchini & rosemary roasted mushrooms, assorted flat breads, freshly baked loafs & rolls with assorted dips of roasted red pepper, Asiago & spinach artichoke, hummus, assorted fine deli meats of prosciutto, Genoa salami, cappicola, assorted olive bar & Chef’s selection of Imported cheese & crackers

Decadent petit fours & a variety of
assorted mini French & Italian pastries

$45 per person, includes Service Staff

SAPPHIRE MENU

Assorted freshly baked rolls & flatbreads with rose butters

1st Course:

Summer breeze salad with charred onions, tossed in

a grainy mustard balsamic dressing topped with pears,

honey-coated almonds, cambozola cheese & fresh berries

2nd Course:

Roasted mini potatoes crusted with rosemary garlic olive oil

Sesame crusted green & yellow beans

with carrots, tossed in maple glaze

Stuffed chicken Supreme breast with rosemary

mushroom duxelles & ricotta cheese, topped with

fresh basil white wine vanilla crème sauce

3rd Course:

Strawberry cheesecake, drizzled with blackberry coulis

Coffee & Tea

$40 per person, includes Tableware

(china, water goblet & cutlery) & Service Staff

ROSENTHAL MENU

Assorted freshly baked rolls & flatbreads with rose butters

1st Course:

Niche mixed green salad tossed in Maple balsamic vinaigrette, grape tomatoes & cucumbers wedges, topped with

candied pecans, crumbled Blue cheese & fresh berries

2nd Course:

Penne A La Chili, sauté of sweet peppers,

chipolini onions, forest mushrooms chives, simmered in

garlic chili fresh herbs olive oil & Asiago cheese

3rd Course:

Chive potato & Manchago cheese in panko bread crumb croquette

Medley of seasonal vegetables

Lemon Basil Pesto marinated Chicken Supreme breast,

drizzled with natural Au Jus & parsley olive oil

4th Course:

Light wild berry cream set between light

vanilla genoises, drizzled with Baileys Creme Anglais

& vanilla-scented fresh whipped cream

Coffee & tea

$50 per person, includes Tableware

(china, water goblet & cutlery) & Service Staff

SWAROVSKI MENU

Assorted freshly baked rolls & flatbreads with rose butters

1st Course:

Baby spinach salad with purple onions, enoki mushrooms, tossed in raspberry vinaigrette, topped with crumbled goat’s cheese, candied cranberries & fresh berries

2nd Course:

Wild forest mushrooms stuffed agnolotti pasta,

tossed in fresh basil cream sauce, garnished with

Asiago cheese, drizzled with parsley olive oil

3rd Course:

Roasted Garlic mashed potatoes swirls

Sesame crusted green & yellow beans

with string carrots glazed with maple glaze

Niche crusted slowly roasted Rib Eye beef with horseradish
aside with Chicken skewer kebob, crusted with fresh herbs & spices,
drizzled with rosemary natural Au Jus reduction sauce

4th Course:

White chocolate cappuccino cake drizzled with mocha sauce
fresh vanilla-scented whipped cream & fresh berries

Coffee & Tea

$60 per person, includes Tableware

(china, water goblet & cutlery) & Service Staff

RUBY MENU

Assorted freshly baked rolls & flatbreads with rose butters

1st Course:

Niche mixed green salad tossed in Maple balsamic vinaigrette, grape tomatoes & cucumbers wedges, topped with candied pecans, crumbled Blue cheese & fresh berries

2nd Course:

Penne pesto Al La creme, roasted red peppers,

baby spinach, tossed in cashew pesto vanilla creme sauce

3rd Course Duet Entree:

Roasted mini potatoes crusted with rosemary garlic olive oil

Pappardelle vegetables of green & yellow zucchini & carrots

Stuffed chicken Supreme breast with rosemary

mushroom duxelles & ricotta cheese matched with Five

peppercorn crusted grilled Beef Tenderloin medallion

napped with Merlot wine reduction glaze

4th Course:

Cherrie Jubilee, dome of light chocolate cake

surrounds a cloud of vanilla mousse with a heart of

brandied cherries, drizzled with vanilla & raspberry coulis

Coffee & Tea

$65 per person, includes Tableware

(china, water goblet & cutlery) & Service Staff

EMERALD MENU

Assorted freshly baked rolls & flatbreads with rose butters

1st Course:

Stuffed grilled portobello mushroom with pancetta, roasted

garlic & onion herbed cream cheese drizzled with kiwi coulis

2nd Course:

Niche mixed greens salad tossed in Maple balsamic vinaigrette,

grape tomatoes & cucumber wedges, topped with

candied pecans, crumbled blue cheese & fresh berries

3rd Course:

Stuffed roasted butternut squash agniolotti pasta, simmered in

Charred tomato rose sauce with crumbled goats cheese

4th Course Trio Entree:

Roasted garlic mashed potatoes swirls

Baby carrot tops wrapped in leek strings

Grilled 4oz AAA fillet tenderloin with herb crusted

Chicken Supreme breast, napped with lobster tarragon

white truffle pinot grigio wine sauce

5th Course:

Black & white diamond mousse layered between

light sponge cake, garnished with chocolate glaze coulis

Coffee & tea

$75 per person, includes Tableware

(china, water goblet & cutlery) & Service Staff

Click here to download a PDF copy of this Catering Menu

MOET SERIES
Assorted freshly baked rolls, loafs & flatbreads with butters
Niche mixed green salad, tossed in Maple balsamic vinaigrette,
grape tomatoes & cucumbers wedges, topped with fresh berries
Traditional Caesar salad with double
smoked bacon & garlic croutons
Roasted mini potatoes tossed in fresh dill butter
Cranberry wild rice pilaf
Medley of vegetables
Roasted chicken breasts, smothered with wild mushroom sauce
Oven-baked Pork loin medallions, topped with mustard sauce
Assorted decadent petit fours
Coffee & Tea
$35 per person, includes Tableware
(china, water goblet & cutlery) & Service Staff

HENKEL SERIES
Assorted freshly baked rolls, loafs & flatbreads with butters
Summer breeze salad with charred onions, tossed in
a grainy mustard balsamic dressing topped with pears,
honey-coated almonds, cambozola cheese & fresh berries
Cold pasta fussily salad with sweet peppers,  
sundried tomatoes, Kalamata olives & Feta cheese,
tossed in garlic basil olive oil
Grilled asparagus with tomatoes & chives salad,
tossed in lemon dill garlic crème fraiche
Black eye bean saffron rice
Parsley Parisian potato tossed in garlic butter
Medley of roasted root vegetables
tossed in herbed garlic butter
Penne A La Chili, sauté of sweet peppers,
chipolini onions, forest mushrooms & chives, simmered in
garlic chili fresh herbs olive oil & Asiago cheese
Lemon Basil Pesto marinated Chicken
Supreme breast, drizzled with natural Au Jus
Coffee & Tea
$45 per person, includes Tableware
(china, water goblet & cutlery) & Service Staff

CRISTAL SERIES
Assorted freshly baked rolls, loafs & flatbreads with butters
Niche mixed green salad tossed in Maple balsamic vinaigrette,
grape tomatoes & cucumbers wedges, topped with
candied pecans, crumbled Blue cheese & fresh berries
Niche signature bean salad with lupini beans,  cucumbers, cherry
tomato, onions & corn,  marinated in a jalapeño dill dressing
Mediterranean salad, crisp lettuce, Bermuda onion,
tomatoes, cucumbers, crushed feta cheese & olives
aside with lemon honey oregano vinaigrette
Cranberry wild rice pilaf
Roasted mini potatoes crusted with rosemary garlic olive oil
Penne pesto A La Crème, roasted red peppers,
baby spinach, tossed in cashew pesto vanilla crème sauce
Medley of steamed vegetables
Grain fed chicken Supreme breast with fresh
basil white wine cream sauce
Chef’s carving station with Niche-crusted,
slowly roasted Rib eye beef with Au Jus
Coffee & Tea
$55 per person, includes Tableware
(china, water goblet & cutlery) & Service Staff

CHANDON SERIES
Assorted freshly baked rolls, loafs & flatbreads with butters
roasted red pepper dip, spinach Asiago cheese dip & hummus
Broccoli salad with grapes, fresh apples, smoked bacon,
sunflower seeds, tossed in a lemony zest dressing
Niche signature bean salad with lupini beans, cucumbers, cherry
tomato, onions, corn, marinated in a jalapeño dill dressing
Summer breeze salad with charred onions, tossed in
a grainy mustard balsamic dressing, topped with pears,
honey-coated almonds, cambozola cheese & fresh berries
Wild forest mushrooms stuffed agnolotti pasta,
tossed in fresh basil cream sauce, garnished with
Asiago cheese & drizzled with olive oil
Saffron lemon grass infused rice pilaf
Sole Paupiettes, stuffed with roasted garlic brie cheese &
black current preserve poached in white truffle tarragon sauce
Lemon basil pesto marinated Chicken Supreme
breast, drizzled with natural Au Jus
Assorted mini French & Italian pastries, mini crème Brule,
Baileys chocolate mousse in martini glass with fruit topping
Fruit platter, assorted fresh-cut, colourful fruit with garnishes
Sugar Rim Berry Champagne
$65 per person, includes Tableware
(china, water goblet & cutlery) & Service Staff

DOM PERIGNON SERIES
Assorted freshly baked rolls, loafs & flatbreads with butters
Seafood antipasto platter
Half poached in lemon grass bouillon lobsters, crab legs,
cocktail shrimp, hot mussels of A La Diablo sauce & Roasted
tomato Marinara sauce, hot calamari in garlic chili lemon pepper
sauce, marinated & grilled sweet peppers, eggplant, duo of
zucchini & rosemary roasted mushrooms, assorted flat breads,
freshly baked loafs & rolls with assorted dips of roasted red
pepper, Asiago & spinach artichoke, hummus, assorted fine deli
meats of prosciutto, Genoa salami, capicolla, assorted olive bar
& Chef’s selection of Imported cheese & crackers
Summer breeze salad with charred onions, tossed in
a grainy mustard balsamic dressing topped with pears,
honey-coated almonds, cambozola cheese & fresh berries
Grilled asparagus with tomatoes & chives salad,
tossed in lemon dill garlic crème fraiche
Lobster orzo pasta salad with charred onions,
sundried tomatoes and fresh basil in a vanilla creamy
roasted garlic dressing, garnished with brie cheese
Cranberry wild rice pilaf
Roasted mini potatoes crusted with fresh herbs & garlic
Stuffed Jumbo Ravioli with portobello, shitake,
porcine & white mushrooms duxelle, simmered in
Ice wine Gewurztraminer béchamel sauce
Medley of steamed vegetables
Grain fed chicken breast Supreme with fresh basil
white wine cream sauce drizzled with chive olive oil

Chef’s carving station of Salmon Wellington, stuffed with
baby spinach, roasted mushroom duxelles and goat’s cheese
Chef’s carving station with Niche crusted slowly roasted
whole tenderloin medallions with Au Jus & horse radish onions
Coffee & Tea
$85 per person, includes Tableware
(china, water goblet & cutlery) & Service Staff