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.

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.

(GF) Gluten Free  /  (DF) Dairy Free  /  (V) Vegetarian  /   (Vegan)  Vegan

SELECTION #1 – CHICKEN TWO WAYS $55

MIXED GREEN SALAD (GF)(V)(D)

with strawberries, goat cheese, almonds, and Niagara-Region balsamic

CHICKEN TWO WAYS (GF)

roast breast with crispy skin and confit leg

with roast Ontario fingerlings, fennel, carrot purée, and lemon jus

INDIVIDUAL APPLE PIE

with ‘melted’ ice cream

SELECTION #2 – PROSCIUTTO-WRAPPED CANADIAN BEEF TENDERLOIN – $66

KALE CAESAR (GF)

with roast broccoli, red cabbage, polenta croutons, and house-made classic dressing

PROSCIUTTO-WRAPPED BEEF TENDERLOIN (GF)

with duchess potato, salsify purée, asparagus, red wine jus

DARK CHOCOLATE CHEESECAKE

with drunken cherries

SELECTION #3 – STRIPLOIN AND DUCK BACON-WRAPPED DIVER SCALLOPS – $87

SPROUTED CHICKPEA AND LENTIL SALAD (GF)(V)(D)

Boston Bibb lettuce, shallots, house-made herbs and sherry vinaigrette

STRIPLOIN AND DUCK BACON-WRAPPED DIVER SCALLOPS GF)

mashed potato, fried portobello mushrooms, glazed carrots, red wine jus

CHOCOLATE PECAN PIE

SALADS

GRILLED EGGPLANT SALAD – $19 (GF,V)

with halloumi, tomato, parsley, house-made lemon dressing

SHAVED BRUSSELS SPROUT SALAD – $19 (GF)

with local Ontario bacon, tomato, red cabbage, pears, house-made garlic dressing

GOAT CHEESE AND BEET SALAD – $18 (GF,V)

with seedling and house-made roast shallot dressing

SOUPS

All of our soups are made in house

SMOKED WILD CANADIAN SALMON CHOWDER – $15 (GF)

with potato, onion, garlic, fresh herbs

CARROT GINGER – $15 (GF,VEGAN)

with curry, coconut milk, cilantro

LENTIL SOUP – $15 (GF,V)

with cumin, chili, lime, avocado cream

APPETIZERS

THAI CURRY PEI MUSSELS – $27

yellow curry broth, julienne vegetables, coconut milk, locally made fresh bread

VEAL AND PORK MEATBALLS – $26

in tomato sauce with Parmesan and fresh herbs; served with house-made garlic knots

ARTICHOKE AND ZUCCHINI TARTS – $25 (V)

with caramelized onion

ENTRÉES

CREOLE SHRIMP WITH CANADIAN PORK BELLY – $47 (GF)

dirty rice, carrots, celery, peppers, and fried okra

BRAISED BEEF AND MADE IN HOUSE GNOCCHI – $45

Wild East Coast mushrooms, goat cheese, and arugula

RACK OF WILD CANADIAN BOAR – $52

potato dumplings, braised red cabbage, glazed carrots, caraway jus

DESSERTS

Our Desserts are curated by Executive Chef Kyle and prepared in house by our Pastry Chef

COCONUT CREAM PIE – $17

with toasted coconut and fresh mint

CARROT CAKE – $16

with pineapple, raisins, toasted raisins and cream cheese icing

BLOOD ORANGE MASCARPONE MOUSSE – $15 (GF)

with fresh seasonal fruit and mint

DARK CHOCOLATE & SEA SALT POT AU CRÈME – $17 (GF)

with citrus shortbread

(GF) Gluten Free  /  (DF) Dairy Free  /  (V) Vegetarian  / (Vegan) Vegan

COLD SELECTIONS

HEIRLOOM BEET AND GRILLED HALLOUMI NAPOLEONS – $39 PER DOZEN (GF)(V) 9

with fresh herbs

HOUSE SMOKED SALMON TOAST – $46 PER DOZEN

with avocado, fried capers, and hardboiled quail egg

MEDITERRANEAN CHICKEN LETTUCE WRAPS – $47 PER DOZEN (GF)

red onion, black olives, sun-dried tomato, feta

HAND CRAFTED BEEF CARPACCIO – $49 PER DOZEN (GF)

with arugula, pecorino, and pomegranate seeds

CRAB SALAD – $49 PER DOZEN

with crispy puff pastry, orange citrus dressing and fine herbs

HOT SELECTIONS

CHRISTMAS SLIDERS – $50 PER DOZEN

crispy fried turkey with cranberry bacon jam, house-made herbed aioli

ARTICHOKE AND SPINACH SPRING ROLLS – $46 PER DOZEN (V)

with asiago cheese and house-made roasted red pepper dip

BBQ JACK FRUIT SLIDERS – $48 PER DOZEN (VEGAN)

with cabbage slaw and BBQ sauce

FRIED SHRIMP AND AVOCADO TACOS – $50 PER DOZEN

with queso, avocado and chipotle

CHICKEN LOLLIPOPS WITH GARLIC AND CITRUS GLAZE – $37 PER DOZEN (GF)

and house-made herbed yogurt dip

BBQ BEEF FLANK STEAK MAC N’ CHEESE – $52 PER DOZEN

CRISPY GINGER EGGPLANT – $46 PER DOZEN (VEGAN)

with fried wonton, pickled veggies, and house-made ginger soy glaze

SCALLOPS WRAPPED IN HOUSE-MADE DUCK BACON – $52 PER DOZEN (GF)

with poblano relish

STAGED SELECTIONS

CHEESE BOARD – $20 PER PERSON

four types of premium Canadian cheese, preserves, pickles, crackers and fresh breads

CHARCUTERIE BOARD – $24 PER PERSON

four types of cured meat and salami, three premium cheeses, house-made ketchup, hot sauces, mustards, pickled vegetables, and fresh bread

ANTIPASTO PLATTER- $18 PER PERSON

grilled vegetables, bocconcini cheese, roasted olives, prosciutto, artichokes

OYSTER BAR – $26 PER PERSON

fresh East Coast oysters, hot sauce, horseradish, citrus, and mignonette

SUSHI PLATTERS – $28 PER PERSON

with sushi and maki rolls

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.

(GF) Gluten Free  /  (DF) Dairy Free  /  (V) Vegetarian  / (Vegan) Vegan

STREET FOOD  – $34 PER PERSON

CORN DOGS  (GF)

with smoked Kozlik’s mustard and house-made catsup

JERK CHICKEN WINGS (GF)

with green onion crema

MEXICAN CORN-ON-THE-COB (V)

with queso, cilantro, chipotle cream

CLASSIC POUTINE

with Quebec cheese curds and chicken gravy

ICE CREAM SANDWICHES

MEXICAN  – $34 PER PERSON

CHICKEN TINGA QUESADILLA

with house-made avocado cream

LOCAL ONTARIO PORK CARNITAS TORTA

with white onion and cilantro

FRIED CAULIFLOWER TACOS (GF) (VEGAN)

with radish, Pico de Gallo, cabbage

SHRIMP AND AVOCADO TOSTADA (GF)

with chayote, tomato, white onion

TRES LECHES CAKE