Hors D'oeuvres Poultry Selections • Pulled jerk chicken salad in a mini black sesame cone • Chicken spring roll with plum sauce • Marinated chicken satays with maple apple bourbon BBQ sauce • Swiss cheese and bacon chicken bites • Crispy chicken bruschetta wonton with wasabi cream dip • Crispy chicken thigh sliders, spicy pepper mayo, prosciutto, slaw, spicy sauce • Chicken and mushroom duxelle on house baked crostini Meat Selections • Sweet soy marinated beef satays with jerk sauce • Roast beef with a chipotle aioli on a crustini, topped with spring onion • Beef tartare in a mini beetroot basket with a horseradish cream • Duck skewers with blood orange glaze • Angus beef sliders with cheddar cheese, "secret sauce” on a mini bun topped with crispy gherkin • Braised pork shoulder, Asian style steamed bun with maple apple bourbon BBQ sauce • House made spiced pork sausage rolls with maple mustard • Smoked & Caramelized Honey-Soy Porkbelly Skewers with peanut • Bacon wrapped cherry peppers stuffed with herbed cream cheese • Fried Pork and Coriander wonton with sriacha cream dip Please see attachment for additional menu options. Late Night Menu Takin' A Dip | $12 per guest • Warm Naan Warm Tortilla Chips • Fresh Crudité • Miso-Tofu Ranch Dip • Roasted Garlic Hummus • House Yogurt Spinach and Artichoke Dip • Fresh Made Guacamole • Roasted Corn Pico de Gallo Fry Love You | $15 per guest • Spiced waffle fries • Sweet Potato Fries • Fried green beans with truffle-soy vinaigrette • Deep fried pickles • Deep fried cheese curds • Chefs Selection of Dips Please see attachment for additional menu options.

Deluxe Lago Buffet | $57 per guest • Assortment of Artisan Breads with Creamy Butter • Tender Field Greens Topped With Seasonal Vegetables • Chef Selected Dressings • Top-it-Yourself Caesar Salad with Crisp Romaine, Bacon Bits, Grated Parmesan Cheese and roasted garlic buttermilk dressing • Green Lentil, Apple and Walnut Salad, Cumin Vinaigrette Local and international cheeses with crackers and fruit preserves • Seed to Sausage cured sausage and deli platter, mixed olives, pickled vegetables and other traditional antipasto • Cold poached shrimp cocktail station with classic cocktail sauce and jalapeno thousand islands dip • Herb butter steamed seasonal garden vegetables • Quebec Brie cheese and Yukon gold mashed potatoes • Portobello mushroom ravioli with wild mushroom cream sauce • Grilled Canadian Chicken Breast, Dijon-Dill Reduction • Honey & Herb-roasted Atlantic salmon fillets with house dill raita • Canadian grain-fed Angus Reserve Prime Rib slow-roasted and served with merlot pan juices, horseradish and Dijon mustards • (Chef on duty carving for 50+) • An assortment of patisserie sweets including a variety of cakes, chocolate covered strawberries, pastries and sliced seasonal fruit Spice Market Buffet | $54 per guest • Warm Naan Bread with Assorted Spreads and Dips • Pickled Asian Slaw, mint, Coriander, Edamame, Crispy Onion, Roasted Peanuts, Lime, Fried Noodles, Spicy Beet and Kaffir Lime Vinaigrette • Crispy House Vegetable Pakora with Cilantro and Mint Dip • Curried Squash Soup Shooter, Coconut Cream • Porkbelly Steamed Buns with Hoisin Stir Fried Vegetables • Lightly Seasoned Steamed Rice • Pineapple Fried Chicken • Braised Beef Brisket, Bok Choy, Green Chili, Ginger, Red Onion Salsa • Jerk-Almond Salmon • Assorted Pastries, Fruits and Desserts Please see attachment for additional menu options.

Three course plated dinners include choice of one appetizer, one entrée with chosen side, and one dessert. If more than one entrée is chosen then the meal is priced according to the highest priced entrée. Additional courses are available at an additional price. Amuse Bouche - Optional Course | $6 per guest • Fried Goat Cheese Fritter, Apple and Avocado “Tartare” • Duck and Pork Meatball, Lemongrass-Ginger Sauce • Seared “U-10” Scallop, Chilled Corn Bisque, Pickled Sugar Snap Appetizers - Choice of either one soup or one salad. Choice of two appetizer options available at a $2 per person surcharge. Soup or salad as an additional course available at an $8 charge. • Caesar Salad • Arugula & Cranberry Salad • Garden Salad • Caprese • Spiced Vietnamese Salad • Tomato Soup • Smoked Potato & Caramelized Onion Soup • Squash Soup • Mushroom & Leek Soup Mid-Course - Optional Course | $11 per guest • Antipasto • Risotto • Sundried Tomato Gnocchi • The Pasta Course Entrees - All plated entrées come with chef’s choice of seasonal vegetables that best compliment the protein. All beef and lamb options are cooked to medium doneness to best satisfy the desires of a large group of people. • 8 oz Chicken Supreme • 10 oz Bacon Wrapped Chicken Supreme • 7 oz Honey & Herb Roasted Atlantic Salmon Filet • 6 oz Grilled Halibut Fillet • 12 oz AAA Angus Reserve Prime Rib Steak • 10 oz AAA Angus Reserve Striploin Steak • 8 oz AAA Angus Reserve Tenderloin Steak • New Zealand Rosemary and Dijon Crusted Rack of Lamb • Ontario Duck Leg Confit • Braised Beef Bone-in Short Rib • 9 oz Pepper and Herb Crusted Think Cut Pork Chop • Lobster Malfadine Please see attachment for additional menu options.