- Black cod with miso glaze
- Chilean sea bass provencal with olives, capers and rosemary
- Chilean sea bass in a chardonnay reduction
- Salmon crusted with black pepper lime sauce
- Pan seared miso halibut
- Salmon with dijon sauce
- Panko crusted salmon
- Lemon dill salmon
- Teriyaki salmon
- Pineapple glazed salmon
- Roasted pistachio crusted salmon
- Grilled tilapia with fresh tomatoes and lemons
- Herbed tilapia win a lemon sauce
- Roasted tuscan chicken
- Chicken florentine
- Chicken marsala
- Chicken piccata
- Chicken milanese
- Mediterranean chicken roulade
- Lemon chicken
- Pomegranate chicken
- Balsamic glazed chicken
- Sangria chicken
- Stuffed breast of chicken with mushrooms, sun dried tomatoes, wild rice in a red wine reduction
- Herb marinated chicken breast in a white wine sauce
- Chicke kebab
- Cajun style chicken breast
- Jerk chicken
- Creole style chicken breast
- Baby lamb chops in soy and honey mustard marinade
- Slow roasted shank of lamb
- Rack of lamb with fresh herb crust
- Grilled rib eye
- Grilled veal chop in a herbal glaze
- Cilantro marinated duck
- Prime rib of beef au jus
- Braise roasted short rib of beef
- Mignon of veal
- Grilled filet of prime beef
- Braised filet of beef in a wine reduction
- Chicken confit on a bed of couscous and tanzia, candied root vegetables and green bean ribbons.
- Braised short rib with red wine mushroom sauce, sweet yukon gold potato pave, green bean ribbons and candied root vegetables.
- Grilled salmon with a quinoa pilaf, green bean ribbon and steamed baby carrots.
- Miso salmon with a vanilla parsnip mash, green bean ribbon, baby carrots, sweet yellow and orange bell peppers, yellow and green zucchini.
- Braised short ribs with sweet potato gratin and baby candid vegetables.
- Duck confit with Moroccan tagine on a bed of couscous, baby candied vegetables.
- Miso glazed halibut with sweet potato gratin and baby candied vegetables.
- Braised filet of short ribs of prime beef, sauce bourguignon, presented on a bed of Israeli couscous and medley of roasted vegetables.
- Mandarin glazed breast of chicken over basmati rice pilaf and honey roasted root vegetables.
- Pan seared sea bass paired with celery root puree and blanched broccolini topped with a celery leaf and roasted almond pesto.
- Herb marinated chicken breast with seasoned coriander jasmine rice and three-color glazed baby carrots drizzled with a warm cilantro vinaigrette
- Herb-encrusted grilled veal chop brushed with Dijon and brushed with a rosemary, thyme, sage and parsley glaze served with sautéed lemon spinach and baby purple potatoes
- Braised filet of beef in a natural burgundy wine sauce with braised root vegetables, garlic and chive whipped potatoes, topped with a potato spiral.
- Miso glazed chilean sea bass with baby bok choy and Asian vegetables
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.