Cocktail Reception

Cornucopia (stationary):
• local Snowgoat Chevre drunken with organic XV Olive Oil, studded with olives, Fresh Herbs and Garlic
• Organic Hummus with puffed, grilled & crisped Pita
• Smokey Babaganoush
• Banana Curry Dip
• Mango Salsa
• Tuscan White Bean Dip
• Walnut, Pomegranate & Roasted Red Pepper Pate
• with a selection of Artisan Breads, Flatbreads and Crackers
• and a Crudité of local, organic farm and market-fresh Vegetables cut, carved and curled to accompany dips

Hors D'Oeuvre:
• Collard Green Roulade with Pumpkin Seed Pate and Pomegranate sauce (vegan)
• Vegetable Rice Paper Rolls served with Almond-Lime dipping sauce (vegan)
• Georgian Bay Freshwater cold-smoked crispy Baked Fish Cakes with Lemon Tarragon Aioli dipping sauce (extra)
• Free~range Chicken kabobs
• Vegetable kabobs (vegan)
• Infused Chevre or Tofu wrapped in grilled Sweet Pepper /Zucchini
• Mini raw organic Walnut 'Burgers' on Butter Greens with Tamari Brushed local mini Shitake Mushroom (vegan)
• Slow-roasted Pepper and Garlic with wilted Spinach on St John’s Bakery Baguette drizzled with Basil pesto (vegan)
• Pan seared herb encrusted local and organic Beef Tenderloin sliced onto St John’s Bakery Baguette with local Balsamic Mustard (extra)
• Local and Organic Apple & Fennel Julienne tossed in Lemon & fresh Thyme Vinaigrette, presented in Belgian Endive Spears with crisped farm leek frills
• Sweet Brown Rice Sushi with Avocado, Carrot and other goodies (vegan)
• Local Baby Shitake Mushroom, Fresh Herb and Feta Phyllo triangles (veg)
• Grilled bite-size Hemp and Sun-dried Tomato laquered Vegetable and Lentil Purse (vegan)
• Local and delicious Monforte's Goat's blue cheese blend on Apple Cushions (veg)

(for 50 or more guests)