Chef Bradley Yip

Edamame Hummus with Crispy Wonton Chips

Asian Pear and Arugula Salad with Candied Walnuts and Sesame Ginger Dressing

Miso Glazed Salmon Fillets

Hoisin Glazed Chicken Thighs

Vegetable Stir-Fry with Tofu

Garlic Fried Rice with Scallions

Steamed Broccoli with Chili-Garlic Sauce

Grilled Asian Eggplant with Soy-Ginger Glaze

Pandan Coconut Tapioca Pudding: Cook tapioca pearls in coconut milk infused with pandan leaves and sweetened with palm sugar. It's a fragrant and comforting dessert with a unique flavor profile

Carrot Coconut Soup served with Chili Oil

Butternut Squash Pasta with ricotta and fried Sage

Caprese Salad with Heirloom Gradizade

Steak Bavette with Madagascar Peppercorn with Glazed Heirloom Vegetables & Pomme Puree

A selection of pasta dishes - To be discussed with Client

Pannacotta with shortbread textures, lime fluid gel, crispearls

Caprese Skewers: Fresh mozzarella, cherry tomatoes, and basil leaves drizzled with balsamic glaze

Stuffed Mini Bell Peppers: Bell peppers stuffed with herbed cream cheese and topped with chopped chives

Mushroom Bruschetta: Sautéed mushrooms on toasted baguette slices with garlic and parsley

Salad: Spinach and Strawberry Salad: Baby spinach leaves, sliced strawberries, candied pecans, and crumbled feta cheese tossed in a balsamic vinaigrette

Egetable Paella: A flavorful Spanish rice dish cooked with assorted vegetables like bell peppers, peas, artichokes, and tomatoes, seasoned with saffron and smoked paprika

Eggplant Parmesan: Layers of breaded and fried eggplant slices, marinara sauce, and melted mozzarella cheese, baked to perfection

Stuffed Portobello Mushrooms: Large portobello mushrooms stuffed with a mixture of quinoa, spinach, sun-dried tomatoes, and feta cheese, then baked until golden

Vegetable Stir-Fry: A medley of colorful vegetables such as bell peppers, broccoli, snap peas, carrots, and tofu, stir-fried in a flavorful sauce and served over steamed jasmine rice

Assorted Fruit Platter: A selection of fresh seasonal fruits such as berries, grapes, pineapple, melon, and kiwi, served with a side of honey yogurt dip

Chocolate Avocado Mousse: Silky smooth mousse made with ripe avocados, cocoa powder, maple syrup, and a hint of vanilla extract, garnished with fresh berries and shaved chocolate

Lemon Blueberry Bars: Tangy lemon bars topped with a layer of sweet blueberry compote, dusted with powdered sugar and served chilled

Coconut Mango Rice Pudding: Creamy coconut milk rice pudding infused with fragrant mango puree, served chilled and garnished with toasted coconut flakes

Raspberry Almond Tart: Buttery almond crust filled with a layer of almond cream and topped with fresh raspberries, lightly glazed with apricot jam for a glossy finish

Pistachio Rosewater Cake: Moist pistachio cake infused with delicate rosewater flavor, frosted with a light rosewater buttercream and adorned with crushed pistachios

Banoffee Pie: Buttery biscuit base layered with creamy dulce de leche, sliced bananas, and whipped cream, finished with a dusting of cocoa powder or chocolate shavings

Chia Seed Pudding Parfaits: Layered chia seed pudding with coconut milk, vanilla extract, and sweetened with maple syrup, alternating with layers of fresh fruit compote or granola for added texture

Chocolate-Dipped Strawberries: Plump strawberries dipped in melted dark chocolate and chilled until set, served on a platter for a simple yet elegant dessert option

Vegetarian Wakame Salad: Seaweed salad with cucumber slices, dressed in a tangy sesame soy dressing

Vegetarian Goma-ae: Blanched spinach or green beans served with a sweet sesame dressing

Sunomono: Cucumber salad marinated in a refreshing rice vinegar dressing, often garnished with shrimp or crab

Vegetarian Tofu Salad: Mixed greens topped with cubes of silken tofu, avocado slices, and a soy ginger dressing

Vegetarian Hiyayakko: Chilled tofu topped with grated ginger, green onions, and soy sauce

Vegetarian Yasai Donburi: A vegetarian donburi featuring stir-fried mixed vegetables (such as bell peppers, carrots, and mushrooms) served over a bed of steamed rice and topped with a savory soy-based sauce

Vegetarian Tofu Katsu Donburi: Crispy tofu cutlets (breaded and fried) served over rice and topped with a rich katsu sauce and shredded cabbage

Vegetarian Tempura Donburi: A rice bowl topped with assorted vegetable tempura (such as sweet potato, eggplant, and green beans) and drizzled with tempura sauce

Oyako Donburi: A comforting bowl of rice topped with simmered vegetables (such as onions and bell peppers) and tofu simmered in a savory broth and finished with a lightly beaten egg

Vegetarian Mushroom Donburi: A hearty rice bowl featuring a variety of sautéed mushrooms (such as shiitake, enoki, and oyster mushrooms) seasoned with soy sauce and mirin

Dorayaki: Sweet red bean paste sandwiched between two fluffy pancakes

Mochi: Soft and chewy rice cakes filled with sweet red bean paste or flavored with matcha

Warabi Mochi: Jelly-like mochi made from bracken starch, served with kinako (roasted soybean flour) and brown sugar syrup

Matcha Tiramisu: A twist on the classic Italian dessert, made with layers of matcha-soaked ladyfingers, mascarpone cheese, and whipped cream

Anmitsu: Cubes of agar jelly served with sweet red bean paste, fruits (such as strawberries and oranges), and a drizzle of kuromitsu (brown sugar syrup)

Charred Eggplant with Tahini Drizzle: Eggplants charred to perfection, drizzled with a tangy tahini sauce, and garnished with pomegranate seeds and fresh parsley

Spiced Beetroot Yogurt Dip: Roasted beetroots blended into a creamy yogurt base, spiced with cumin and za'atar, and served with fresh mint

Caramelized Fig and Goat Cheese Bruschetta: Toasted sourdough slices topped with caramelized figs, creamy goat cheese, and a balsamic glaze

Roasted Red Pepper and Tomato Soup with Harissa Swirl: A rich blend of roasted red peppers and tomatoes, infused with garlic and cumin, finished with a swirl of spicy harissa

Watermelon and Feta Salad with Mint Vinaigrette: Fresh watermelon cubes tossed with crumbled feta, mint leaves, and a light vinaigrette

Lentil and Herb Salad with Lemon Dressing: Green lentils mixed with a variety of fresh herbs, dressed in a zesty lemon and olive oil dressing

Moroccan Spiced Lamb Chops: Tender lamb chops marinated in a blend of Moroccan spices, grilled to perfection. Herb-Crusted Sea Bass with Saffron Aioli: A fillet of sea bass encrusted with a mix of fresh herbs, served with a saffron-infused aioli

Chermoula Eggplant with Bulgur and Yogurt: Slices of eggplant roasted with chermoula, served over bulgur wheat, topped with Greek yogurt and fresh herbs

Couscous with Roasted Vegetables and Herbs: Fluffy couscous mixed with roasted vegetables and fresh herbs

Grilled Asparagus with Lemon-Tahini Sauce: Grilled asparagus spears drizzled with lemon-tahini sauce

Warm Pita Bread with Olive Tapenade: Fresh pita bread served with olive tapenade

Roasted Sweet Potatoes with Honey and Cumin: Sweet potato wedges roasted with honey and cumin

Orange Blossom Panna Cotta with Pistachio Crumble: A smooth panna cotta flavored with orange blossom water, accompanied by a crunchy pistachio crumble

Chocolate and Hazelnut Baklava: Layers of flaky pastry filled with a rich chocolate and hazelnut mixture, sweetened with a honey syrup

Baklava Rolls with Honey and Nuts: Crispy filo pastry rolls filled with nuts and honey, lightly spiced with cinnamon

Charcuterie Board- Niagara Pingue Meats, Gourmet Cheese, pickles and nuts, country bread, raw honey, & whipped butter

Grilled Antipasto Platter

Caprese Salad with Heirloom Gradizade

Pork Belly S'mores - Transforming the classic s'mores adding succulent, slow-roasted pork belly, delicately glazed with porcini-infused reduction, resting on bed of gooey marshmallow and crisps graham cracker crumble. Optional add: Miso mushrooms and brio

Deconstructed Beetroot Tartare: Roasted beets, goat cheese espuma, candied walnuts, and micro herbs, served with a beetroot and balsamic reduction

Smoked Carrot Consommé: Delicately smoked carrot broth, served with spiced carrot foam and a sprinkle of edible flowers

Crispy Artichoke Hearts: Lightly fried artichoke hearts with a saffron aioli dip, garnished with lemon zest and Parmesan

Foie Gras Bonbons: Decadent foie gras encased in a sweet and sour pomegranate glaze, presented on miniature spoons

Linguine Alfredo with Pan Seared Shrimp and Scallops

24 Hour Lamb Shank- Cavatelli, Garden Peas, Garden beans, Baby globe turnip, smoked heirloom carrots

Pan Seared Halibut. Buerre Blanc. Wilted Greens with crushed new potatoes

Binchotan Seared Scallop with Wasabi Butter

Vegetarian: Grilled Tofu Steak with roasted root vegetables and pomme purée

Bone Marrow with Brioche Toast Points, Foie Gras & Beef Tartare on ripped Nori with a bourbon flume

Blackened salmon with roasted root vegetables and pomme puree

Allergy - GF- Double Bone Lamb Tomahawk served with roasted root vegetables and pomme puree

Double Bone Lamb Tomahawk smoked in a cloche with applewood smoke served with roasted root vegetables and pomme puree

Vegetarian: Black Bean Burger served with chipotle aioli

BBQ Brisket

Braised Beef Short Ribs: Tender beef ribs slow-cooked with red wine, rosemary, and star anise

Vegetarian/Gluten-Free: Stuffed Bell Peppers with Black Quinoa, Feta, and Pomegranate Seeds

Chicken in Milk with Lemon, Cinnamon and Sage, served with Steamed Greens

Bacon wrapped, blue cheese stuffed chicken wings

Vegan Crispy Tofu Katsu

Crème brûlée with vanilla pod and berries

Custard Tarts - Silken Vanilla Infusion Tarts with Caramel Drizzle

Tiramisù al Limoncello: Classic tiramisu infused with limoncello, layered with creamy mascarpone and ladyfingers, finished with cocoa and candied lemon peel

A symphony of refined flavors: Brownies, Butter tarts and Macaroons, mini pumpkin pies. Whipped cream and sprinkles on the side

Honey Berry Filo Smash - A light & fluffy fruit dessert

Epic Chocolate and Beetroot Cake

Passion Fruit and Mango Sorbet

Chocolate Sphere Surprise: A delicate chocolate sphere that melts away to reveal a raspberry and pistachio mousse, served with a warm chocolate sauce

Rosewater and Lychee Panna Cotta: Silky panna cotta flavored with rosewater and lychee, accompanied by a raspberry coulis and fresh berries

Cardamom and Orange Blossom Opera Cake: Layered almond sponge cake with cardamom and orange blossom buttercream, coated in a glossy chocolate glaze

Slow-Roasted Bone Marrow Infused with Aromatics coupled with Beef Medallions, nestled on golden brioche

Raclette and rösti fancy pants nachos with pickled gherkin, crisp prosciutto red onion and chopped parsley with green goddess dressing

Bacon wrapped, blue cheese stuffed chicken wings

Philly beef dip Banh Mi with Pho Broth

Pork belly s’mores with miso mushrooms and brioche

Oyster Symphony: A trio of fresh oysters, each prepared in a unique way - one with a champagne and shallot mignonette, another grilled with herb butter, and the third served with a yuzu and jalapeño ice

Deconstructed Beetroot Tartare: Roasted beets, goat cheese espuma, candied walnuts, and micro herbs, served with a beetroot and balsamic reduction

Smoked Carrot Consommé: Delicately smoked carrot broth, served with spiced carrot foam and a sprinkle of edible flowers

Crispy Artichoke Hearts: Lightly fried artichoke hearts with a saffron aioli dip, garnished with lemon zest and Parmesan

Foie Gras Bonbons: Decadent foie gras encased in a sweet and sour pomegranate glaze, presented on miniature spoons

Sous Vide Duck Breast with Plum Sauce: Perfectly cooked duck breast, served with a spiced plum sauce, parsnip purée, and a side of charred Brussels sprouts

Lobster Thermidor with a Twist: Succulent lobster in a rich, creamy sauce with a hint of brandy, served in its shell with a side of truffle and Parmesan risotto

Wild Mushroom and Truffle Ravioli: Handmade ravioli filled with a blend of wild mushrooms, truffle, and ricotta, served with a sage butter sauce and topped with shaved black truffles

Seared Scallops with Cauliflower Three Ways: Golden-brown scallops on a bed of cauliflower purée, with roasted cauliflower florets and crispy cauliflower leaves, finished with a caper and raisin emulsion

Lamb Rack with Moroccan Spices: Herb-crusted lamb rack, cooked to perfection, served with a sweet potato fondant, charred asparagus, and a rich Moroccan spiced jus

Chocolate Sphere Surprise: A delicate chocolate sphere that melts away to reveal a raspberry and pistachio mousse, served with a warm chocolate sauce

Lavender Crème Brûlée: A classic crème brûlée infused with lavender, topped with a caramelized sugar crust and edible flowers

Rosewater and Lychee Panna Cotta: Silky panna cotta flavored with rosewater and lychee, accompanied by a raspberry coulis and fresh berries

Cardamom and Orange Blossom Opera Cake: Layered almond sponge cake with cardamom and orange blossom buttercream, coated in a glossy chocolate glaze

Basil and Lime Sorbet with Champagne Jelly: A refreshing basil and lime sorbet, served with a delicate champagne jelly and mint garnish