Sample menus
What we cook, and what it costs
Every menu is written for your event. These are the dishes we make most often, priced per guest for food. Staff and the service charge are on Service & pricing.
Dinner
The plated dinner
From $62 per guest · three courses
To begin
Roasted squash soup brown butter, sage, toasted seeds
orBeet and apple salad whipped feta, hazelnuts, dill
The main, chosen on the RSVP
Braised beef short rib potato and chive cake, glazed carrots, red wine jus
orPan-roasted pickerel wild rice pilaf, green beans, lemon butter
orMushroom and barley risotto aged white cheddar, crisp shallots
To finish
Saskatoon berry tart vanilla cream, oat crumble
orDark chocolate pot de crème sea salt shortbread
Rye and sourdough with cultured butter on every table. Add a fourth course of cheese or a sorbet from $9 per guest.
Shared platters on every table
Family-style supper
From $54 per guest
Pick two meats, or one meat and the vegetarian main. Servers keep the platters coming back full until the table waves them off.
- IOn the table as guests sit
- Rye and sourdough, house pickles, beet and apple slaw, greens with buttermilk dressing
- IIThe platters
- Roast chicken with lemon and thyme · slow-roasted sirloin with horseradish cream · cheddar and potato perogies with fried onions and sour cream · roasted root vegetables · green beans with almonds · vegetarian: stuffed squash with wild rice and cranberries
- IIIDessert boards
- Matrimonial squares, lemon bars, butter tarts and fresh fruit, with coffee and tea poured at the table
The buffet
From $46 per guest
One line for every 100 guests, called up table by table, with a chef carving and our servers clearing as you go.
Cold
- Greens with buttermilk dressing
- Dill potato salad
- Beet and apple slaw
- Rye, buns and butter
Hot
- Carved roast beef with jus
- Chicken in mushroom cream
- Cabbage rolls in tomato sauce
- Cheddar and potato perogies
- Roast potatoes and seasonal vegetables
Sweet
- Squares and butter tarts
- Cookies baked that morning
- Fruit platters
- Coffee and tea station
Passed during cocktails
Canapés
Priced by the piece. For an hour of cocktails before dinner, plan on four to six pieces per guest; for a cocktail party with no dinner, ten to twelve.
- Smoked goldeye on a rye crisp, dill cream$4.25
- Beef tenderloin crostini, horseradish$4.50
- Mini perogies, bacon crumb, sour cream$3.50
- Beet-cured salmon on a buckwheat blini$4.25
- Whipped feta and honey tartlet, walnut$3.75
- Wild mushroom and thyme vol-au-vent$3.75
- Grazing board of cheeses, cured meats and pickles, per guest$9.00
After the speeches
Late-night food
Fries and gravy in paper cones $9 per guest
Grilled cheese fingers with tomato soup shooters $10 per guest
Kielbasa on a bun with sauerkraut and mustard $11 per guest
Served from one station by a single server, about two hours before last call.
Dietary needs
Vegetarian, vegan, gluten-free and nut-free plates are made for any guest named on your final list, at no extra charge. Halal and kosher-style meals can be arranged through a partner kitchen; ask us early.
Our kitchen handles wheat, nuts, dairy, eggs and fish every day. We keep allergy plates apart and label them by name, but we can't promise a kitchen free of traces.
All prices are per guest for food, before the service charge, staff hours, GST and PST. Menus are confirmed 14 days before the event.
The social late lunch
Set out around half past ten on long tables so the dance floor can graze. We bring it for weddings, and we cater it on its own for socials, where the hall committee runs the bar and the door.
$14 per guest
Add warm cabbage rolls or perogies for $5 per guest. For a social on its own, two of our crew set it out, keep it tidy and pack up; the order minimum is $1,200.