Plated Meals – Suggestions follow below but let’s work together to creative an inspired menu that will dazzle your guests. The possibilities are endless as are your options. Choices include French, Italian and Indian dishes. Call me to discuss. Prices are subject to change and are based on a minimum guest count of 8. Not included are service staff, rentals or taxes. Chris (+1.416.301.9390 or

Number 1

  • Orange, Pear and Fennel Salad
  • Spinach and Goat Cheese Stuffed Boneless Chicken
  • Asparagus with Lemon Aioli
  • Mixed Root Vegetables (seasonal)
  • French Apple Cake with Calvados Cream


Number 2

  • Asparagus and Gruyere Puff Pastry Tart with Balsamic Vinegar Reduction and Seasonal Greens
  • Salmon, en papillote, grilled or poached served with a sauce
  • “Frenched” Smashed Potatoes
  • Green Beans and Cippolini Onions
  • Peach Mousse with Blueberry Caviar, Chocolate Truffle and Lemon Tuile


Number 3

  • De-boned Quail on a bed of Seasonal Greens and Raspberry Vinaigrette
  • Palate Cleanser – Mango Sorbet with Blueberry Caviar
  • Rack of Lamb or Beef Tenderloin with Jerk Shrimp
  • Wild Mushroom Risotto
  • Butternut Squash and Celeriac Puree
  • Crème Brulee Cheesecake with Macerated Seasonal Berries


Number 4

  • Beet and Goat Cheese Tart with Wilted Greens
  • Butter Chicken
  • Mutter Paneer
  • Goan Pilaf
  • Trio of Sorbets – Mango, Raspberry and Pear


Number 5

  • Heirloom Tomato, Baby Bocconcini with Balsamic Vinegar Reduction and Herbs
  • Muscovy Duck Breast with Tamarind Cherry Sauce
  • Wild Rice with Mixed Dried Fruit
  • Sauteed Kale
  • Chocolate Mousse, Raspberries in a St. Laurent Tuile Basket