Build and customize your own menu from the choices below.

If you are looking for a BBQ style wedding we have a wide variety to choose from, from whole roasted pigs, lamb and hip of beef, grilled steak, roasted tenderloin, grilled whole baked fish and featuring Spanish Paella (feeds up to 40 quests).

Dont see something you are looking for? We can help, contact us with your request!


  • Bruschetta: vine ripened tomatoes, fresh basil, garlic, olive oil cushioned on flash fried baguettes with Macedonian feta cheese
  • Vegetable Curry Samosa with Tamarind sauce
  • Puff pastry enclosed around goat cheese, caramelized onions, cranberries cushioned on a yellow pepper aioli
  • Asian Spring Rolls: Carrots, cucumber poached chicken, avocado and cilantro wrapped in rice paper served with Thai dipping sauce
  • Baked brie, caramelized apples, Danish brie and black cherries rolled in phyllo pastry dusted with nutmeg and cardamom sugar crystals and baked served golden brown with roasted garlic aioli
  • Garlic Butter Shrimps with button mushrooms, baked with Monterey and mozzarella cheese
  • Garlic toast with wilted cherry tomatoes and fresh grated parmesan cheese served warm
  • Deep fried calamari with roasted garlic chipotle dip
  • Smoked trout mousse blended with sour cream, spring onions and caramelized red onions nestled on a garlic crute with thin sliced sweet pickled dill cucumber sand softly touched with tzatziki dip
  • Fresh flank steak seasoned with sea salt and cracked pepper fire seared and sliced thin set on creamy guacamole and flash fried tortilla chip
  • Vietnamese fresh rice paper veggie rolls, thin strips of carrot cucumber daikon, iceberg lettuce, Thai sweet basil and fresh mint served with sweet soya scallion sauce
  • Roasted eggplant and spinach dip folded in cream cheese served with warm Indian naan bread
  • Grilled Greek lamb chops, marinated in white wine, lemon juice oregano and garlic then flame charred and seduced with a thick yogurt sauce
  • Fresh P.E.I oysters on the half shell
  • Steamed fresh east coast mussels in white wine butter and garlic
  • Smoked salmon rolls fresh cold smoked salmon wrapped in rice paper with cucumber pomegranate pepper jelly avocado and cilantro
  • Quinoa lettuce wrap with diced cucumber, tomato, peppers, sprinkled with feta cheese, dressed with a Greek dressing, rolled in lettuce leaves and touched with red pepper jelly
  • Bacon wrapped scallops nestled on field greens with cocktail sauce
  • Danish blue cheese and fresh watermelon cushioned on a tortilla chip then kissed with a pomegranate habanero jelly



  • Wildfire Caesar Salad: Crisp romaine leaves tossed in creamy garlic dressing and dusted with parmesan cheese, croutons and smoked maple bacon
  • 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
  • Spinach Salad: Aged white cheddar, tomatoes, peppers, toasted almonds tossed in a wild aged oak barrel balsamic topped with hard boiled eggs
  • Grilled seafood salad- calamari, shrimps, red onions, avocados, pita chips, tossed with aged white cheddar in a lime and raspberry vinaigrette touched with mango straws
  • Greek pasta salad – black Kalamata olives, tomato wedges, green and red peppers, feta cheese, red onions tossed in a lemon garlic oregano dressing
  • Bulgar Wheat salad – with chick peas, cucumber, tomatoes and crisp pita chips tossed with cilantro and a lemon dressing
  • Sweet and sour Thai green papaya and mango salad, carrots, cucumbers, rice noodles, Thai basil mint and chilies, tossed in a sweet and sour sauce and topped with toasted cashews
  • Wedge salad –iceberg, crumbled blue cheese and creamy ranch style sauce with smoked bacon, cherry tomatoes, cucumbers and black olives


Main Course

  • Chicken breast supreme with a white wine mushroom sauce
  • Grilled chicken breast with a watercress vermouth sauce
  • Whole roasted herb chicken rubbed with sage, thyme and rosemary, cut into quarters served with pan gravy (served with or without stuffing)
  • Chicken Supreme stuffed with spinach, cream cheese and roasted apples wrapped in puff pastry and baked, kissed with a light Vidalia onion mushroom cream sauce
  • 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
  • Whole rotisserie chickens marinated with fresh oregano, garlic and lemon juice; roasted slow and easy over charcoal and Applewood then chopped in quarters and splashed with Brazilian salsa Verde or Pico de Gallo salsa (optional stuffed with: bread, herbs and whole garlic)
  • 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
  • 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
  • Rib-eye steak, herb rubbed and chargrilled on high flame
  • Roast prime rib au jus
  • Grilled New York striploin with blue cheese and shallot butter (optional)
  • Pork Piccata- filets of pork leg, herb breaded and shallow fried topped with a caper parsley lemon sauce and finished with roasted button mushrooms
  • Pork tenderloin stuffed with blue cheese and fine herbs
  • Braised pork leg or shoulder rubbed with paprika and fennel seeds, slow roasted then touched with pan onion gravy
  • Fresh roasted halibut with lemon chive butter
  • Fresh grilled maple Atlantic salmon
  • Pan roasted red snapper
  • Salmon wellington- stuffed with Swiss chard and butter leeks, rolled in puff pastry baked till golden brown and topped with a béarnaise sauce
  • Panko crusted cod
  • Grilled flank steak set on rigatoni noodles with red onions, black olives, green peppers tossed with oregano, feta cheese and olive oil
  • Penne with roasted red pepper tomato basil sauce topped with sautéed strips of chicken and sprinkled with double smoked bacon
  • Fettuccine alfredo splashed with basil pesto and parmigiana cheese
  • Vegetarian vegetable curry with bok choy, asparagus, red onion, zucchini, cauliflower, chickpeas, lentils gently simmered in curry and coconut milk sauce
  • Vegetarian parmesan with seasonal grilled vegetables layered with tomato sauce and provolone cheese and baked



  • Greek style roasted potatoes – seasoned with salt, pepper, oregano and lemon then slow baked
  • Creamy Yukon gold and parsnip mashed potatoes folded with chives, fresh cream and butter
  • Fingerling herb potatoes
  • Poached red and white baby potatoes tossed in herbs and butter
  • Wild rice with herbs, with sautéed mushrooms and diced squash
  • Seasonal grilled vegetables, squash, broccoli, baby carrots, asparagus, sweet red peppers and red onion
  • Vegetable bundle of asparagus, baby carrots wrapped in zucchini
  • Steamed seasonal vegetables



  • Roasted sweet potato and pecan pie with vanilla custard and fresh berries
  • New York Style Cheesecake – topped with a strawberry compote and Bailey’s Chantilly cream
  • Individual bread and butter pudding with a Kentucky bourbon sauce and Chantilly cream
  • Dark chocolate truffle mousse – semi sweet chocolate, bitter chocolate and white chocolate mousse layered between chocolate cake
  • Mint chocolate swirl cheesecake, served with caramel sauce, blueberry coulis and a fresh fruit salsa topped with cinnamon cream
  • Selection of mini desserts- individual vanilla mint strawberry cheesecake, chocolate eclairs and tarts

All desserts served with fresh whip cream and berries.




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


Cold and Hot Seafood Platter

  • Grilled calamari, tempura shrimp, chargrilled prawns, poached lobster, steamed crab, mussels, smoked salmon served with lemon and lime wedges, cocktail sauce and sweet churned melted butter


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


Seasonal Vegetable Platter

  • Grilled zucchini, fire charred asparagus, roasted red onion rings, grilled eggplant, honey charred carrots, roasted squash, grilled broccoli and cauliflower, basted in lemon olive oil and oregano


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


Stations (Early Evening/Late Night)

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

Fresh grilled Halibut taco station – East Coast halibut basted in herb butter, flamed grilled, torn and set on soft flour tortillas with your choice of: guacamole, fire roasted jalapenos, sweet soya ginger glaze, diced vine ripened tomatoes, water crest leaves, chimichurri, mango salsa, pickled red onions, pickled radishes, pickled sliced dill cucumbers

Pita station – soft grilled pita/flash fried pita chips dusted with Lebanese spices, served with choice of baba ganoush (roasted eggplant), tzatziki sauce, spinach and cream cheese dip, Mexican refried bean dip and hummus

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

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

Skewer station – chicken or pork souvlaki marinated in lemon olive oil and oregano and chargrilled/teriyaki beef skewers marinated in sweet soya, ginger, garlic, and chilies flame grilled/lamb kofta kebab, ground lamb folded with mince garlic, grated onion, cumin, parsley, coriander, all spice, threaded onto bamboo skewers and grilled served with dips



Wildfire Cuisine will be happy to assist you with rentals of plates, cutlery, linens, barware and glasses at an additional cost.

We are equipped to cater weddings from 20 to 300 people. After you make your selection, depending what items are chosen, your final cost per person will be determined.