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

Selection #1 - Cornish Hen $52

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

dried blueberries, apple chips, red cabbage, roasted shallot dressing

Cornish hen

wild mushroom and bread stuffing, roasted heirloom vegetables and smoked mustard jus

Bourbon pecan tart

whipped cream and fresh mint

Selection #2 - Beef tenderloin - $64

Kale Salad

roasted squash, candied walnuts and wild honey dressing

Beef tenderloin (GF)

Duchess potatoes, wild mushroom béarnaise sauce and red wine jus

White chocolate and raspberry mousse

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)

mashed potatoes, charred cauliflower, salsify purée and red wine jus

Lemon meringue 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


Wedge salad - $14 (GF)

with bacon, tomato, cucumber, blue cheese and ranch dressing

Kale salad - $13 (GF)

with charred broccoli and roasted chickpeas

Tomato and goat cheese - $13 (GF)(V)

with red onion balsamic and basil oil

Artichoke and charred lemon - $14 (GF)(DF)(V)

with arugula, tomato and parmesan cheese


Potato and leek - $9 (GF)(V)

with fried leeks

Celeriac purée - $9 (GF)(DF)(V)

with candied pear

Red bean and salt beef - $9 (DF)

with dumplings

Roasted tomato soup - $9 (GF)(DF)(V)

with thyme and sherry vinegar


Devilled oysters - $23

with onions, celery, jalapeño, tabasco and toasted breadcrumbs

Crispy sweetbreads - $25

with corn and truffle purée, pancetta and fresh herbs

Beef involtini - $23 (GF)

Prime rib stuffed with ground pork, veal, mascarpone cheese, lemon and herbs cooked in tomato sauce

Confit duck croquette - $23

with braised red cabbage, beet purée and maple aioli

Mushroom caps - $19 (V)

stuffed with ferro, pesto and manchego cheese


Braised lamb Pappardelle - $25

with roasted mushrooms, olives, tomatoes, lemon

Bison striploin - $39 (GF)

with butternut squash and potato pave, carrot purée, black current jus

Shrimp and grits - $36 (GF)

white Gulf shrimp, tasso, stone cut grits, green onions, old cheddar

Grilled quail - $32

with blueberry and pomegranate glaze, leek and wild mushroom risotto, juniper jus


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

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

Cold Selections

Avocado toast
$37 per dozen (DF)(V)

alfalfa, radish, pomegranate, olive oil and lime

Octopus bruschetta
$44 per dozen (DF)

oven dried tomatoes, balsamic and olives

Cold poached shrimp rice paper roll - $46 per dozen (GF)(D)

with coconut peanut sauce

Beef bresaola rolls - $39 per dozen (GF)

with manchego, arugula and heirloom radish

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

with fresh bread

Champagne and melon soup shots - $37 per dozen (GF)(DF)(V)

Hot Selections

Porchetta sliders - $48 per dozen

with roasted poblano, cabbage slaw and lemon and herb aioli

Oyster Po' Boy - $48 per dozen

with lettuce, tomato, hot sauce and malt aioli

Jerk tempeh sliders - $48 per dozen (V)

with mango and chayote slaw

Crispy hoisin duck breast - $46 per dozen

with green onion pancake

Salt fish fritters
$45 per dozen

Scotch Bonnett, green goddess aioli

Spinach and artichoke macaroni and cheese balls
$44 per dozen (V)

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

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


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


flaky pastry stuffed with light cream

Jamaican - $28 per person

Jerk chicken

served with mango salad


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

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


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


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