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Beef |
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Oven Roasted Beef Tenderloin with a Red Wine Reduction |
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Pan Seared AAA New York Striploin Steak with a dry spice rub |
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Herb and Garlic marinated Flank Steak Served with butter sauteed wild mushrooms |
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Dark Beer Braised Short Ribs |
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Braised Beef Brisket with red wine jus |
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Beef Bourguignon with Pearl Onions, Mushrooms, Parsnips and Baby Carrots |
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Beef Stroganoff cooked with Spanish Onions and Wild Mushrooms in a Sour
Cream Sauce |
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Beef Cabbage Rolls (2 per person) |
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House Ground Sirloin Beef mixed with Rice wrapped in poached Cabbage Leaves and cooked in a Sweet Tomato Basil Sauce |
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Veal |
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Veal Parmesan |
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Lightly Breaded Pan Fried Veal smothered and baked in our own house made
Tomato Sauce topped with Grated Mozarella and Parmesan Cheese |
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Hungarian Veal Paprika |
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Slow cooked Tenderloin of Veal with Assorted Peppers, Sweet Onions and
Hungarian Paprika |
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Chicken |
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Chicken Supreme |
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Stuffed with Spinach, Mushroom and Ricotta served with a White Wine and Dill reduction |
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Moroccan Style Dark Chicken cooked with sautéed Onions, Raisins and dried Apricots |
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Chicken Cacciatore |
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Chicken Breast cooked in Plum Tomato Sauce with Black Olives and Capers |
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Butter Chicken Curry |
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Tandoori Chicken |
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Indian Spiced Chicken Breast Marinated in Yogurt & Garlic-Ginger paste |
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Caribbean Jerk Chicken |
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Served with Mango-Coriander Salsa |
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Chicken Tenders in a Forest Mushroom Sauce |
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Herb and Citrus marinated Chicken Breast served with a Vermouth Jus |
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Chicken Parmesan |
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Lightly breaded Chicken Breast slowly cooked in Marinara sauce and topped with Parmesan and Mozzarella Cheese, garnished with Italian Parsley. |
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Chicken Schnitzel |
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Crispy Pan Fried Chicken Breast |
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Stuffed Chicken Leg |
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Slow Roasted Chicken leg stuffed with Wild Rice and Market Fresh Vegetables |
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Cornish Hens |
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Stuffed with a savoury Bread Pudding |
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Capons |
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Turkey |
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Choose your stuffing:
traditional bread stuffing, rice, wild rice, cranberries, roasted apples, pan fried sausage, vegetables, pecans, wild mushrooms and sour dried apricots. |
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Pork |
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Roasted Pork Tenderloin Au Jus |
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Stuffed with Apricot, Apples and Fresh Herbs. |
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Crown Roast of Pork |
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Stuffed with Sour Dried Apricots, Prunes, Ginger, Walnuts and fresh Herbs |
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Pork Chops |
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With a Spiced Honey Glaze |
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Weiner Schnitzel |
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Lightly breaded pan fried Pork Cutlet |
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Lamb |
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Roasted Leg of Lamb or Rack of Lamb |
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with your choice of:
Garlic, Lemon Zest and Rosemary marinade
Mint-Basil Pesto
Cherry Balsamic Reduction
Grainy Mustard and Herb Crust |
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Fish |
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Mediterranean Baked Halibut |
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Topped with Kalamata Olives, Marinated Artichoke Hearts, Italian Parsley and Fresh Basil. Served with a White Wine Reduction |
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Salmon Teriyaki |
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Tandoori Salmon Fillets with Chilli Mango-Mint Salsa |
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Pan Seared Tilapia with fresh Dill, Lime and Corn Salsa OR Spinach and
Pecan Pesto |
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Oven baked Red Snapper topped with Roasted Fennel, Garlic and Lemon Zest |
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Seafood Paella with Mussels, Shrimp, Baby squid, Clams and Scallops |
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Vegetarian Entrees |
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Vegetarian Lasagna |
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Three Cheese Lasagna, loaded with Grilled Vegetables and baked in our House Made Marinara sauce. |
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Vegetarian Moussaka |
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Layers of Marinated Grilled Vegetables in our Garlic-Oregano Tomato Sauce. Topped with Béchamel Crème. |
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Vegetable Napoleon |
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Grilled Eggplant, Zucchini and Roasted Peppers Topped with Oven Baked Oregano Scented Tomatoes and our Three Cheese Blend. |
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Potato and Aged Cheddar Cheese Perogi |
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Served with Caramelized Onions & Sour Cream |
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Vegetarian Cabbage Rolls (2 Per Person) |
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Stuffed with Sauteed Vegetables and Rice, Wrapped in Poached Cabbage Leaves and braised in our house made Sweet Tomato Sauce |
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Chickpea and Lentil Curry |
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Moroccan Couscous with Sweet Potato, Apricots, Raisins, Carrots, Squash, Chickpeas and Peppers |
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Tomato-Basil Penne Pasta |
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With Peppers, Zucchini, Black Olives and Roasted Garlic |
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Side Dishes |
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Oven Baked Yukon Gold & Sweet Potatoes |
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Maple Glazed Baked Butternut Squash |
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Rosemary Roasted Yukon Gold Potatoes |
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Scalloped Potatoes |
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Potato Puree with Sauteed Vidalia Onion OR Roasted Garlic |
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Baby Potatoes with a Basil & Walnut pesto |
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Creamy Mashed Potatoes |
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Wild Rice Pilaf |
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Pan-Fried Potato Rosti (can be made with sweet potato or a mixture of the two.) |
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Couscous with Apricots, Raisins, Carrots, Squash and Peppers |
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Oven Roasted Root Vegetables to include, Beets, Parsnips, Carrots, Celery Root
and Sweet Potato |
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Steamed Asparagus Bundles |
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Sweet Carrot, Prune & Pineapple Compote |
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Grilled Seasonal Vegetables |
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Dressed in a Balsamic and Rosemary Vinaigrette |
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Seasonal Vegetables sauteed in Butter and Garlic, Tossed with Fresh Herbs |
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Roasted Chili and Garlic Green Beans |
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Butter and Olive Oil Sauteed Wild Mushrooms and Oven Roasted Cherry Tomatoes |
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Braised Brussel Sprouts with Crispy Pancetta |
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Chiffonade of Red Cabbage Slow Cooked in a Sweet Red Wine |
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Crêpes |
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Seafood Crêpes |
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Served with flavourful creamy crab and shrimp Sauce |
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Chicken Crêpes with Homemade Sauce |
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Cheese Belinis with Sour Cream |
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Perogi Served with Onion Sautés & Sour Cream |
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Casseroles |
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Vegetarian Lasagna (serves 9-12 or 18-24) |
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Filled with Marinated Grilled Vegetables and baked our Garlic-Oregano Tomato Sauce. |
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Meat Lasagna (serves 9-12 or 18-24) |
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Filled with Lean Ground Beef and baked in Garlic-Oregano Tomato Sauce |
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Vegetarian Moussaka (serves 9-12 or 18-24) |
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Filled with Marinated Grilled Vegetables and baked in our Garlic-Oregano Tomato Sauce. Topped with Béchamel Crème |
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Meat Moussaka (serves 9-12 or 18-24) |
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Filled with Lean Ground bee and baked in Garlic-Oregano Tomato Sauce. Topped with Béchamel Crème |
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Client's Testimonials
"Dear Ida,
Thank you for the excellent job you did catering our recent Business Conference.
I have been more than pleased, each time you have catered my events. Your food preparation and presentation are first class and worthy of a five star restaurant. Whether it is a sandwich tray, or a full course meal, your food receives rave comments. And of course, your dessert trays are always a big hit. You consistently deliver better quality, taste, presentation and value at a competitive price. I look forward to you creating more feasts for us in the future."
James Nicholson
Small Business Enterprise
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