Reception

THE BUTCHER BLOCK / $24

(Minimum 100 guests)

• Braised Eden Valley Chicken Thigh Slider with Mozzarella Cheese on Herb Rolls
• Charcuterie Board with Preserves and House-made Mustard
• Riverview Herb Micro Green, Beet & Radish Salad with Apple Vinaigrette vg gf

TODAY’S CATCH / $27

(Minimum 100 guests)

• Nova Scotian Smoked Salmon & House Smoked Seafood Display with Flax Seed Baguettine & Condiments
• Curried Blue Mussel Marinière gf
• Atlantic Louisburg Crab & Spinach Cakes with Garlic Sauce

FARM FRESH / $23

(Minimum 100 guests)

• Braised Root Vegetable with Savoury Waffle and Valley Egg Mousseline v
• Canadian Cheese Display with Honey, Marmalade and Artisan Breads v

NOVA SCOTIAN LAMB SPIT ROAST / $32

(Minimum 100 guests)

• Marinated and Roasted Boneless Leg of Lamb, Carved & served with Raisin Couscous & Braised Harissa Root Vegetables gf

BUTTER POACHED LOBSTER / $30

(Minimum 50 guests)

• Morsels of Poached Lobster drawn in Vanilla Butter Sauce on top of a warm Chives Potato Mousseline gf

THE ICONIC HALIFAX DONAIR / $15

• Spicy Donair Meat rolled in Pita Bread with Onions, Tomato & Donair Sauce

MARITIME CURRIED BLUE MUSSELS / $10

• Cooked in Curry & Coconut Milk

LOCAL ACADIAN SALMON DISPLAY / $18

• Cold & Hot-Smoked Salmon, Gravlax, Tartar, served with Caper Aioli & Crisp Toast Points

FISH & CHIPS / $18

(Minimum 50 guests)

• Fresh Haddock with Local Craft Beer Batter served with Sea Salted Fries, Aioi Mayo & Smoked Ketchup v

WHAT’S COLD

• Orange & Cranberry Brie Crostini v
• Hot Smoked Salmon & Acadian Maple Roasted Beetroot Sesame Cube
• Boursin & Charred Tomato Profiterole
• Maple-Cured Chicken Breast with Mango Chutney
• Smoked Free-Range Oulton Farms Chicken & Shallot Marmalade Crostini
• Tomato & Fox Hill Quark Crostini with Basil Pesto v
• Shaved Beef with Blue Cheese on Mini Red Potato gf
• Salmon Gravlax with Quail Egg gf
• Asparagus & Squash Crostini v
• Apple Onion Marmalade on Buttermilk Blinis v
• Prosciutto & Boursin Cheese on Grilled Baguettine
• Devilled Lobster on Brioche Toast
• Cajun Shrimp with Mango Salsa

WHAT’S HOT

• Blood Orange BBQ Glazed Pork Belly with Pickled Shallot on Grilled Polenta
• Turkish-Spiced Lamb Meatballs with a Pomegranate Yogurt Dip
• Louisburg Crab & Roasted Corn Cake with Artichoke Kale Dip
• Java Blend Coffee-Rubbed Beef Brochette
• Twice-Baked Nugget Potato stuffed with Smoked Cheddar & Scallions v
• Seared Digby Scallops, Bacon-Wrapped with Maple Gastrique gf
• Pork & Shrimp Spring Rolls with Chili Cilantro Dipping Sauce
• Mini Beef & Sherry Puffs
• Vegetable Spring Rolls v
• Open-Faced Chicken Shawarma Pita with Garlic Dip
• Garlic Butter Gochujang Shrimp
• Chicken Cilantro with Salsa Picante gf
• Chinese Five-Spice Pork Belly Bites gf
• Tempura Cauliflower with Szechuan Sauce vg
• Mini Croque Monsieur, Cured Rosemary Ham with Gruyere Cheese
• Corn Fritters with Blue Cheese Dip v

CARVED BEEF SIRLOIN / $16

(Min 50)

• With Assorted Condiments & Served on an Onion Mini Kaiser

FLAMBE STATIONS / $20 gf

(Min 50) Choose one:

• Digby Scallops served with Rum & Herb Butter
• White Tiger Shrimp served with Vodka & Herb Butter

WE DREAM IN DESSERTS / $20

• Blueberry Grunt & Whipped Cream Station with our Pastry Chef v
• Mini Field Strawberry Shortcakes v
• Display of Sweet Petites & Dessert Shooters v
• Chocolate Dipped Strawberry Trees: Belgian White, Milk & Dark Chocolate v

PASTA PERFECTION / $16

• Pasta served with:
• Vegetarian Mushroom Sauce v
• Beef & Roasted Tomato Sauce
• Parmesan
• Cracked Pepper

Upgrade to Lobster with Garlic & Chive Cream Sauce / $5 per

HOT SMOKED SALMON / $15

• with Apple Cabbage Slaw on a Soft Brioche Bun with Dill & Lemon Sauce

PANINIS / $17

Made on Parisian Bread & Freshly Pressed. (GF options available) Choose two:

• Marinated Grilled Chicken with Fox Hill Cranberry Cheddar
• Shaved Beef with Havarti
• Grilled Vegetable with Goat Cheese
• Ham & Emmental

POUTINE / $16

(Minimum 50 guests)

• Fresh Sea Salted French Fries with Truffle Oil
• Choose two toppings:
• Original Beef Gravy & Cheese Curds
• Chicken Tikka Masala with Havarti
• I Can't Believe It's Not Beef! with Mushroom Gravy & Vegan Cheese vg
• Pulled Pork with Barbeque Sauce & Monterey Jack
• Upgrade to Lobster & Emmental / $3 per

CHARCUTERIE BOARD / $20

• Pork Rillette, Mild Chorizo, Country Style Pate, Salami, Liver Mousse
• served with French Cornichon, Pickled Beets, Mustard, Grilled Baguette & Artisan Bread

SEACUTERIE / $24

• Cold & Hot-Smoked Local Seafood Display, Solomon Gundy, Pate & Fish Rillettes, Crab Spread
• Served with Lemons, Capers, Pickled Radish, Sauces, with Crackers & Crostini
• Tidal Bay White Wine & Shallot Marinated Mussels

SUSHI / $20

Based on 4 pieces per guest

• An Assortment of Japanese Maki & Nigiri Sushi
• Served with Pickled Ginger, Wasabi, Gluten-Free Soy Sauce & Asian Seaweed Salad

MARITIME OYSTER DISPLAY / $16

Based on three pieces per guest

• Served with Shallot Red Wine Mignonette, Lemon, Hot Sauce & Shaved Horseradish

ASIAN STEAMED DUMPLINGS & POT STICKERS / $15 gf

Based on five pieces per guest

• Chicken, Pork & Vegetable served with Soy Ginger Dipping Sauce

BASKET OF SPICED CORN CHIPS / $10 vg

• Served with Salsa, Guacamole, Corn Jalapeno Cheese Dip & Sour Cream

CHEESE DISPLAY / $15 v

• Served with Honey, Marmalade, Honeyed & Spiced Nuts with Nut Biscotti Crackers

MELTED CHEESE RACLETTE / $16 gf

• Served with Baby Boiled Potatoes with Garlic & Parsley Butter
• An Assortment of Cured Meats
• Frisée Salad with Braised Shallot Vinaigrette
• Cornichons & Pickled Vegetables

CRUDITE BAR / $11 v gf

• Served with Assorted Dips & Roasted Garlic Hummus

ANTIPASTI DISPLAY / $20

• Grilled Vegetable Salad with Citrus Dressing
• Marinated Artichokes & Kalamata Oives
• Cherry Tomato with Bocconcini & Sweet Basil Dressing
• Cold Cut & Cheese Display
• Crackers & Grissini

WARM SAVOURY DONUTS / $18

(Minimum order 50)

• Allow our chefs to create something unique like our BBQ Chicken Beignets, Smoked Cheddar Churros or Baked Herb & Cream Cheese Donut

SPOON OPTIONS

• Full Spoon Wall – 206 spoons / $725
• Five-layer Pyramid – 185 spoons / $650
• Five-layer Half-Pyramid – 90 spoons / $320
• Spoons can also be served / $41 per dozen