EXQUISITE CUISINE FOR THE PERFECT EVENING EVENT

As with all of our other culinary fare, we make all of our evening menu items in our onsite kitchens every day from locally sourced ingredients. As well, we provide a variety of options to accommodate any style of evening event or reception, whether it requires hors d’oeuvres, a plated dinner or a buffet.

All prices quoted are per person and subject to change without notice. As well, prices are subjected to HST and 18% function administration fee.

Plated Dinner Menus

All of our prix fixe plated dinners are served with your choice of coffee and tea as well as an assortment of breads and butter.

Selection #1 - Chicken $50

Mixed green salad (GF)(V)(D)

with dried fruit and grilled lemon dressing

Half chicken

braised leg, chicken breast croquettes, truffle and carrot puree, roasted heirloom radishes, red wine jus

Lemon pound cake

with blackberry compote

Selection #2 - Beef tenderloin - $64

Wedge Salad

smoked tomato, red cabbage, duck bacon, blue cheese dressing

Beef tenderloin (GF)

mashed potatoes, asparagus, roasted beets, bearnaise sauce and red wine jus

Dark chocolate cake

with salted caramel

Selection #3 - Surf & Turf - $84

Sprouted chickpea and lentil salad (GF)(V)(D)

Boston Bibb lettuce, shallots, herbs and sherry vinaigrette

baseball cut striploin and lobster tail (GF)

pommes Anna, roasted heirloom vegetables, red wine jus

coconut cream pie

Selection #4 - Lamb & scallops - $72

Baby leaf salad (GF)

with radishes, red onions, dried blue berries and white wine dressing

Sous vide Lamb rack and pan roasted scallop (GF)

with dauphinoise minted pea purée, honey roasted golden beets and jus

Lemon meringue pie

Build Your Own Dinner Menu

Salads

Classic cobb salad - $14 (GF)

Iceberg lettuce, tomato, cucumber, chicken, boiled egg, blue cheese and ranch dressing

Kale salad - $12

with roasted roots, dried berries, pumpkin seeds and wild honey dressing

Poached pear and arugula salad - $13

with radish, candied pecans, blue cheese, balsamic dressing

Shredded Brussel sprouts salad - $12

red cabbage, parmesan Reggiano ,charred lemon and pine nuts

Soups

Roasted cauliflower - $9 (D)(V)

with truffle croutons

Apple parsnip - $9 (GF)(V)

with root chips

Clam chowder - $11 (GF)

with potato, corn, fresh herbs

Beef consommé - $11 (GF)(D)

with honey mushrooms and rare beef

Appetizers

Fried oysters on half shell - $23

with chili, green onion and malt aioli

Stuffed squid - $22

with chorizo, lime, bread crumbs, fennel and cabbage salad

Sweet soy braised pork belly - $22

with coconut and taro puree, vegetable slaw and Thai curry oil

Stuffed eggplant - $19 (GF) (V)

with ferro, kale, parmesan cheese, vegetable herb veloute

Entrées

Lamb shank - $26 (GF)

with mashed potato, wild honey glazed parsnips, braised red cabbage, lamb jus

Bison striploin - $39 (GF) (D)

with mashed edamame, chanterelle mushrooms, asparagus and juniper rosemary jus

Shrimp and grits - $36 (GF)

white golf shrimp, taso, stone cut grits, green onions, old cheddar

Roasted supreme guinea hen - $35 (GF)

with bacon and potato hash, glazed heirloom carrots and lemon thyme jus

Desserts

Coconut cream pie - $12

with toasted coconut and fresh mint

Carrot cake - $12

with pineapple, raisins, toasted raisins and cream cheese icing

Blood orange mascarpone mousse - $14 (GF)

with fresh seasonal fruit and mint

Dark chocolate & sea salt pot au crème - $14 (GF)

with citrus shortbread

Hors D’Oeuvres

(GF) includes gluten-free and (V) indicates vegetarian (DF) dairy free option

Cold Selections

Charred eggplant tartan
$37 per dozen (V)(D)

on crostini with fresh herbs

Tempeh and avocado rice paper rolls
$37 per dozen (GF)(V)(D)

with nac nam sauce

Salmon tartare - $42 per dozen (GF)(D)

with gran mustard, fresh herbs and olive oil

Grilled squid salad - $44 per dozen (GF) (D)

with charred lemons, baby tomatoes and parsley

Beef carpaccio - $46 per dozen (GF)

with truffle and parmesan

Edamame hummus - $37 per dozen (V)(D)

with fresh bread

Avocado soup shots - $37 per dozen

with lime, tequila and spicy bread crumbs

Hot Selections

Pulled pork sliders - $47 per dozen

with Carolina vinegar and creamy slaw

Fried cod sliders - $50 per dozen

with remoulade, tomato and lettuce

Veggie burger sliders - $47 per dozen (V)(D)

black bean and sweet potato patties, with avocado and alfalfa

Mini duck confit grilled cheese - $48 per dozen

with Avonlea and rhubarb ketchup

Hot honey smoked chicken lollipops - $49 per dozen (GF)(D)

wild honey

Salt fish fritters
$45 per dozen

Scotch Bonnette, green goddess aioli

Fried artichokes
$43 per dozen (V)

grilled lemon aioli

Staged Selections

Basque-style octopus stew - $90 per 24 (GF)

with chorizo, tomato, white wine and served with fresh bread

BBQ braised beef - $90 per 24

with mac and cheese

Italian sausage hoagies- $95 per 24

with marinara, onions, peppers and mushrooms

Chicken and leek flat bread - $85 per 24

with parmesan and garlic oil

Blue cheese and olive arancini - $47 per 24 (V)

with romesco sauce

Dessert Selections

Strawberry shortcake kebobs - $35 per dozen

Texas sheet cake - $28 per dozen

white and dark cake

Apple crumble parfaits - $35 per dozen

Mini coconut cream pies - $35 per dozen

Food Stations

Vantage has created three distinct reception menus to make it easy to impress everyone from the fine dining connoisseur to the most seasoned pub fare critic. Each station will have a chef preparing sumptuous food from the selected region with a $100 charge per chef at each station and a minimum one chef per station.

Lebanese station - $29 per person

Falafels

on a pita bread with pickle, tabbouleh and garlic sauce

Chicken shawarma

on rice with hummus, tahini, garlic sauce and hot sauce

Hummus and pita

2 types of hummus and freshly made pitas

Spinach fatayer

Pastry stuffed with spinach and cheese

Znoud

flaky pastry stuffed with light cream

Jamaican - $28 per person

Jerk chicken

served with mango salad

Doubles

fried bread filled with chickpea curry and hot sauce

Ox tail stew

served with rice and peas

Coconut sugar drops

Southern- $28 per person

Chicken and waffles

with bourbon syrup

Blackened fried cat fish sandwich

with lemon aioli

Pork ribs

with apple butter, BBQ sauce and cabbage slaw

Cheddar bisques

Lemon meringue pie

Dinner Buffet

All dinner buffets include a coffee and tea station.

Selection #1 - $48 per person

Chickpea Soup

Mixed greens salad

shredded cabbage, tomato, cucumber and herb dressing

Potato gnocchi

with blue cheese cream

Herbed polenta

with roasted root vegetable ragout

Sautéed greens

with garlic and olive oil

Veal parmesan

with Pomodoro sauce

Mussels, clams and bay scallops

with a white wine herb sauce served with fresh bread

Tiramisu

Selection #2 - $50 per person

Crab chowder

corn and potato

Black bean and corn salad

cilantro dressing

Cobb salad platter

iceberg lettuce, bacon, blue cheese, egg, cucumber, tomato and ranch dressing

Warm farro and vegetable salad

with okra, onions and peppers

Chicken and dumplings

with a rich chicken and vegetable broth

Braised beef ribs

with okra and tomato beef sauce

Bourbon pecan pie

with whipped cream

Selection #3 - $65 per person

Leek and potato soup

Baby rocket salad

shaved asparagus, parmesan, toasted sunflower seeds and lemon vinaigrette

Kale salad

with avocado dressing, deep fried croutons

Green beans

with crushed almonds, goat cheese, roasted red peppers and sherry vinegar

Monkfish

with roasted Brussel sprouts, wild mushrooms and tomato gastrique

Prime rib

with Yorkshire pudding and jus

Raspberry and white chocolate cheesecake

New York style cheesecake with white chocolate chips, raspberry compote and fresh mint