Cocktail Reception Menu

Minimum 25 People

Includes:

  • Butler Passed Assorted Hot and Cold Hors d’oeuvres 6 pieces per person ( select from Hors d’oeuvres options below)
  • Choice of One Catered Kosher Food Station (select from Catered Kosher Food Stations options below)
  • Sweet Station Featuring: Fresh fruit display, Petite Fors and Pastries, Dessert shooters

Hors D’oeuvre Options

Hot Hors D’oeuvres

  • Chicken Satays
  • Beef Satays
  • Moroccan Cigars
  • Burakas- potato, spinach
  • Mini samosas
  • Vegetarian spring rolls
  • Sweet potato fries in take-out boxes
  • Mini falafels
  • Dim sum chicken dumplings on porcelain spoons
  • Toonie burger bites
  • Potato latkes with maple pear compote
  • Sage Fritters with Lemon Aioli
  • Artichoke tempura with sea salt and Asian dipping sauce
  • Argentine Empanadas with parsley mash, chimi churi sauce
  • Tandoori salmon satays with roasted apple chutney
  • South Beach Crab Cakes with lime mango salsa
  • Morrocan chicken cake with spicy tomato jam
  • Oven cured Tomato, carmelized red onion on puff pastry
  • Pad thai noodles in take out boxes
  • Barbequed chicken wing lollipops

Cold Hors D’oeuvres

  • Soft taco with smoked trout lemon crème fraiche
  • Phylo tartlets with chiffonade of leek and fennel
  • Smoked salmon in cucumber cups with toasted sesame seeds
  • Plantain chips with chicken salad and mango salsa
  • Crostini with fire roasted tomato boats and coriander pesto
  • Red and yellow grape tomato purple basil salad in phylo tart
  • Mushroom Bruschetta- wild mushroom ragu on herb crostini

The number of hors d’oeuvres you need often depends on how long the cocktail “hour” is, the time of day, and if a meal will also be served following the cocktail hour.

For a two hour party plan for:

  • 10-12 bites per person
  • 20 bites per person if the hors d’oeuvres replace dinner (e.g., if the party starts at 7:00 pm)

When hors d’oeuvres are served before a meal, plan for:

  • 5-7 bites when served before a light meal
  • 3-4 bites when served before a full dinner meal

People eat more during the first 90 minutes. After two hours consumption picks up again, especially if hors d’oeuvres replace dinner.

Young people eat more than an older crowd and guests eat more at casual parties than formal functions.

Station Options

Italian Station

  • Classic Caesar Salad with Garlic Croutons
  • Penne Pasta with Sundried Tomatoes, Black Olives in Pesto Sauce
  • Wild Mushroom Risotto
  • Chicken Picatta in a Lemon Caper Sauce.

Greek Station

  • Classic Greek Salad: Tomato, Peppers, Red Onion Kalamata Olives in Oregano Lemon Vinaigrette
  • Herb marinated charcoal grilled chicken
  • Greek style potatoes.
  • Tzatziki sauce.
  • Basmati rice

Western Station

  • Mixed green salad with cherry tomatoes and cucumber in balsamic vinaigrette
  • Trio of herb garlic roasted sweet potato, Yukon gold and red potato
  • Root vegetable ratatouille

*Choice of One*

  • Boneless chicken breast in a mushroom ragu
  • Braised roast beef in a red wine sauce
  • Atlantic salmon fillet in teriyaki or miso glaze

Sushi Boat Station

  • Authentic assortment of Maki rolls, assorted sushi and sashimi, California rolls with wasabi, ginger soy and pickled ginger with chopsticks.
  • Presented in an actual Sushi Boat.

From the Sea Station

*Choice of One*

  • Barbeque Salmon
  • Barbeque Cajun Talapia
  • Caribbean inspired Mahi Mahi with red pepper puree, chimichurri, avocado mango salsas
  • Veggie skewers drizzled in balsamic glaze
  • Build your own soft or hard fish tacos with assorted smoked fishes – topped with chopped tomatoes, lettuce, mango salsa, dill mayo and guacamole.

Beef Carvery Station

  • Hand Carved Pickled Pastrami and Montreal Smoked Meat served with assortment of Rye Breads, Mustards, Kosher Dills.
  • Classic Cole Slaw
  • Homemade Potato Salad or Potato Latkas

Middle Eastern Station

  • Chef Carving and Preparing Chicken Shwarma in Fluffy Pitas
  • Mini Cous Cous Salad shooters
  • Mouthwatering Falafels with Hummus, Tehini, Hot Sauce, Israeli Salad

East Indian Station

Curried flavours of the East will delight your taste buds with:

  • Veggie Samosas
  • Chana Masala
  • Chicken Curry
  • Beef Korma
  • Aloo Gobi
  • Naan Bread, and Rice Pillau

Chinese Station

  • Vegetarian Spring rolls with plum dipping sauce
  • Traditional Fried Rice
  • Lo Mein
  • Sweet and Sour Chicken Balls
  • Baby Bok Choy and Asian Greens

Whole Food Station

  • Edamame Citrus Salad with Orange and Grapefruit
  • Soy lemon glazed tofu
  • Quinoa salad with cranberries, sweet potato and almonds
  • Miso glazed salmon
  • Mini Veggie Skewers

Not Your Regular Friday Nite Chicken Station

  • Pulled chicken sliders with caramelized onion and homemade barbeque sauce.
  • Mini barbecued chicken shish kebabs.
  • Grilled summer corn brushed with smoked paprika margarine, if available
  • Fancy fries — assortment of crispy shoestring fries made with potato, sweet potato and parsnip. Served with chipotle mayo, ketchup and tarragon aioli

*Additional charges

Venue rental, staffing, kosher equipment and dish rentals, rabbinical supervision fees may apply

Terms and Conditions

1. All prices are subject to 13% HST

2. Prices do not reflect: venue rental, requirement of culinary staff to set up, serve and tear down, wait staff to set up, serve and tear down, rental of kosher kitchen equipment, rental of kosher dishes, cutlery, flatware, serving pieces, alcoholic and non alcoholic drinks, rabbinical supervision fees, landmark fee, and delivery.