Sample Wedding Menus

Sample Wedding Menu 1:

Apps

  • Bruschetta: vine ripened tomatoes, fresh basil, garlic, olive oil cushioned on flash fried baguettes with Macedonian feta cheese
  • Vegetable Curry Samosa with Tamarind sauce

Salads

  • Wildfire Caesar Salad: Crisp romaine leaves tossed in creamy garlic dressing and dusted with parmesan cheese, croutons and smoked maple bacon

Main Course

  • Chicken breast supreme with a white wine mushroom sauce

 

Accompaniments

  • Creamy Yukon gold and parsnip mashed potatoes folded with chives, fresh cream and butter
  • Vegetable bundle of asparagus, baby carrots wrapped in zucchini

Desserts

  • New York Style Cheesecake – topped with a strawberry compote and Bailey’s Chantilly cream

Platters

  • Tropical Fruit Platter- Mango, pears, papaya, strawberries, blackberries, honeydew melon, cantaloupe, raspberries, pineapple, red and white seedless grapes, kiwi fruits, orange segments, peaches, grapefruit slices

 

Early Evening/Late Night Stations

  • Baked russet potato station- double smoked bacon, cheddar cheese, goat cheese, sour cream, green onions, chives, baked beans, chili

 


Sample Wedding Menu 2:

Appetizers

  • Bacon wrapped scallops nestled on field greens with cocktail sauce
  • Garlic Butter Shrimps with button mushrooms, baked with Monterey and mozzarella cheese

Salads

  • Wildfire spring mix salad- Spinach, arugula and summer greens tossed in a light honey balsamic dressing with fresh Ontario strawberries, honey roasted pecans, mandarin oranges, goat cheese, cucumbers and red onions
  • Greek pasta salad – black Kalamata olives, tomato wedges, green and red peppers, feta cheese, red onions tossed in a lemon garlic oregano dressing

Main Course

  • Spicy lime and honey chicken rubbed with herbs and stuffed with jalapenos, ricotta and chives, flash baked and touched with a mango, papaya and cilantro salsa
  • Salmon wellington- stuffed with Swiss chard and butter leeks, rolled in puff pastry baked till golden brown and topped with a béarnaise sauce
  • Fresh AAA Beef Tenderloin seasoned with sea salt and cracked pepper, pan seared, wrapped in pancetta, flash roasted then kissed with a shallot spring onion jus

Accompaniments

  • Greek style roasted potatoes – seasoned with salt, pepper, oregano and lemon then slow baked
  • Wild rice with herbs, with sautéed mushrooms and diced squash
  • Seasonal grilled vegetables, squash, broccoli, baby carrots, asparagus, sweet red peppers and red onion

Desserts

  • Individual bread and butter pudding with a Kentucky bourbon sauce and Chantilly cream

 

Platters

International World of Cheeses

  • A wild array of cheeses from around the world: Italy, France, Spain, Canada, etc.
  • Smoked apple, aged cheddar cheese, asiago, blue cheese, aged gouda

 

Early Evening/Late Night Stations

 

  • Jerk pork taco station – pork shoulder marinated in scotch bonnet peppers, scallions and pimento seeds; high flame smoked over charcoal sliced thin topped in soft and hard shell tacos accompanied with: house made sweet brined dill cucumbers, Pico de Gallo salsa, fresh chopped tomatoes, shredded lettuce, tropical fruit salsa, tzatziki sauce, cabbage slaw, spicy jerk sauce, sliced avocado, tomato salsa, pickled radishes, pickled red onions, pickled sliced cucumbers

 

Sample Wedding Menu 3:

Appetizers

  • Cold Smoked Canadian Atlantic Salmon with sliced watermelon and yogurt drops nestled on flash fried tortilla chips
  • Roasted red peppers enclosed around grilled asparagus and sweet basil laced with olive oil and rosemary nestled on crisp corn tortilla chips and kissed with a Cajun cucumber cabbage coleslaw
  • Jerk chicken skewers rubbed with lime and marinated in habanero peppers, cracked pepper and thyme slow grilled over a mesquite charcoal woods

Salads

  • Quinoa Salad – diced tomatoes, red and yellow peppers, green onions and shaved carrots tossed in a light cucumber dressing tossed with roasted sweet maple beets
  • Roasted sweet pepper and Portobello mushroom salad, red onions, arugula, field tomatoes, grilled squash folded in a maple balsamic dressing

Main Course

  • Stuffed leg of lamb, pocketed with spinach, honey butter carrots and roasted whole garlic seasoned with fresh rosemary and thyme slow roasted and carved to order, touched with caramelized apples and cabernet sauvignon
  • Triple AAA beef tenderloin rubbed with sea salt and pan seared then coated in rosemary and Dijon mustard roasted and carved to order and gently kissed with a red wine shiraz light jus
  • Whole Atlantic salmon touched with olive oil, sea salt and cracked black pepper; barbequed on high fire flame and served with papaya watermelon salsa

Accompaniments

  • Poached red and white baby potatoes tossed in herbs and butter
  • Wild mushroom and onion risotto
  • Steamed seasonal vegetables

Desserts

  • Selection of mini desserts- individual vanilla mint strawberry cheesecake, chocolate eclairs and tarts
  • Chocolate fountain – with marshmallow and fruit skewers

 

Platters

  • Antipasto/Meat Platter- Salami, summer sausage, prosciutto, French ham, black forest ham, capicola, smoked turkey and chicken breast, grilled pork sausages, maple pork belly, Kalamata olives, cream stuffed olives, roasted sweet peppers, celery, buffalo mozzarella, goat cheese, artichokes, chickpeas, Swiss cheese, figs, sautéed button mushrooms

 

Early Evening/Late Night Stations

  • Fruit fondue station/s’more station- papaya, mango, cantaloupe, watermelon, raspberry, strawberries, blackberries, chocolate sprinkles, bananas, honey dew melon, roasted marshmallow, graham crackers
  • Poutine- homemade Yukon gold French fries with a choice of: pulled pork, cheese curds, lobster, shrimp, chicken gravy, braised beef, double smoked bacon, sautéed chicken strips