Red Canoe Catering Menus
Whatever your catering needs are Red Canoe Catering can assist you.
With events ranging from Weddings, Corporate Meetings, Product Launches, Private House Parties, Business Openings, Team Building Celebrations and Customer Appreciation Events we have done it all. From 10 guests to 1000 we will amaze.
Click Here
Catering Menus
Sample Event Menus
This is a limited sampling of the thousands of menus prepared in my last 20 years of cooking.
Red Canoe Catering specializes in personally prepared boutique style catering specially designed to suit your event.
For Cocktail Parties, Chef Stations and Sit Down Meals our service, passion, quality and consistency wont be matched.
Whether it is for an Anniversary, Wedding, Corporate Event, Birthday, Launch Party or Meeting we will make your event a success.
Should these menus not perfectly meet with your desires We would love the opportunity to develop a menu specific to your taste.
Thank you for your consideration.
Tobias Pohl-Weary
Chef and Owner
905.617.9407
Red Canoe Breakfast Menus
Sample menus. Contact for current menus
(Minimum guest count may apply)
Classic Bakers Basket Breakfast
The classic Continental style breakfast with the Red Canoe twist.
Red Canoe Pastry Basket
with a Selection of Croissant, Pain au Chocolate, Miniature Muffins, Bagels, Brioche, Seasonal Fruit Danish, Cinnamon Rolls glazed with Orange Cream Cheese Fondant, Sweet Rugelah and Buttermilk Scones
Sweet Butter, House made Preserves, Deli Style Whipped Cream Cheese, Peanut Butter
Gourmet Seasonal Local and Exotic Fruit Display with Fresh Berries and Spearmint
VIP Canadiana Breakfast
This exceptional Continental styled breakfast will please any VIPs breakfast desires. Loaded with handmade items this menu is sure to please.
House made Maple glazed smoked Trout and Applewood smoked Atlantic Salmon platter
with herbed Canadian Chevre, oven dried Tomato Cream Cheese, sliced Red Onions, Lemons and Capers
Montreal Style Bagels
Shaved Canadian Artisan and Domestic cheese board with Grapes and Strawberries
Handmade Pastries
Orange Cinnamon Sticky buns, Mini Brioche filled with Mascarpone and Raspberry,
Blueberry Cranberry Breakfast Loaves, Candy Apple Muffins
The Red Canoe Brunch
Our interactive brunch menu involves two chef stations and a great variety of items to choose from. A definite wow.
Handmade Pastries Butter Croissant, Mini Brioche, Cinnamon Buns, mini Bagels
and Pain au Chocolate
Sweet butter & assorted handmade Preserves
Heirloom Tomato Salad with fresh Mozzarella torn fresh Basil and hemp seed oil
Regional and Imported Fresh Fruit and Berry Display, garnished with fresh Mint
Eggs Benedict Interactive Chef Station
Ham and Hollandaise “Choron” on Mini Brioche
and Asparagus and Chevre with Tarragon Hollandaise
Interactive Waffle Station
Buttermilk Waffles with Fresh Berries, Chantilly Cream and “Quebec” Maple Syrup
Red Canoe Lunch Menus
Room Temperature Buffet Lunch
Not your usual boring old cold lunch display. Fresh, flavourful and fantastic.
Roast Grain fed “Marigold” Chicken Supreme with a Pearl Onion and Mustard Seed Jam
Yellow Tomato and organic Arugula salad,
“Blue Benedictin” Cheese, Sunflower Seeds, “Niagara Vineyards” Maple Vidal vinaigrette
Quinoa and Roast Corn Salad,
green Scallions, Thyme and Niagara Reisling Vinegar
Dark Chocolate Espresso Brownies
Hot Buffet Lunch
A big step beyond flavourless roast beef and rubber chicken.
Grilled Wild caught Pacific Salmon with a fresh Herb Nine Herb Chimmi Churri
“AAA” Beef Striploin, organic Prairie Mustard rub, fresh Horseradish Demi
Yukon Gold Potato Gratinee with “La Tomme” Cheese and Sage
Warm Roast Market Vegetable Salad, fresh herbs, Lemon basil emulsion
Artisan breads with butter swirls
Sweets Display of Tarts, Squares and Cookies garnished with Berries
Plated Lunch Menus
When your meeting, celebration or conference calls for a sit down meal Red Canoe will not let you down. We only use the highest quality ingredients and we always strive for that added touch..
Plated Lunch #1
Freshly baked Breads and artisan Spreads
Exotic Mushroom and Roast Shallot Soup, Truffle Oil, Verbena Crème Fraiche
******
Pan seared Chicken Supreme, Sour Cherry and Chilli Chutney, roast Fingerling Potatoes
Flourless Dark Chocolate Cake, Nutmeg Chantilly, Cranberry Coulis
Plated Lunch #2
Spinach and grilled “Ontario” Peaches
artisan Chevre, Niagara “Riesling” Vinaigrette, spiced Walnuts
Grilled “Dry aged” Beef Tenderloin,
roast Sunchoke Mash, miniature Vegetables, Classic Bordelaise Sauce
Blueberry Crème Caramel,
Toasted Oat Wafer, Chevre Cream
Red Canoe Tea
Traditional high tea made with care.
Great for a mid afternoon snack.
Miniature Cocktail Sandwiches
Smoked Salmon, Cream Cheese and Cucumber, Ham and Cheese, Chicken Salad and Egg Salad
Traditional Currant and Blueberry Buttermilk Scones, Clotted Cream
Whipped Butter and our own Preserves
Imported and Domestic Fruit and Berry Display
Hand made Cakes and Pastries display
Red Canoe Dinner MenusHot Buffet Dinner
Red Canoe Dinner Menus
Hot Buffet Dinner
An excellent option for a dinner buffet.
With enough variety to please everyone.
Baby Spinach Salad with Dried Cranberries, Candied Nuts and local Chevre
Braised Boneless Chicken Breast, field Tomatoes, Capers, Kalamata Olives
Sliced “AAA” Beef Tenderloin,
Exotic Mushrooms, Balsamic Cream Demi Glace
Market Vegetable Salad with Tarragon, Roast Garlic and Lemon
Root Vegetable Dauphinoise, “Niagara Gold” Cheese, Thyme
Maple Walnut Bars and Pistachio Shortbread
Plated Dinner Menus
“Roast Chicken” Plated Dinner #1
Well prepared, great flavours.
Leek, Thyme and Yam Soup, Nicoise Olives, fresh Savoury Crème Fraiche
Roast “Marigold” Chicken Supreme,
Heirloom Tomatoes, Shallots and local Brie, Ruby Chard Risotto Cake, Miniature Vegetables
Individual Apricot Up-side-down Cake, Vanilla Butterscotch, Candied Lavender
“Surf & Turf” Plated Dinner #2
A few hors d’oeuvres, Caesar and Surf & Turf menu with spectacular twists.
Hors D’Oeuvres
Handmade “La Tomme” Cheese and Artichoke Ravioli, Scallion Soubise on a tasting spoon
Mini Candy Stripped Beets, Macadamia Chevre, stuffing, Thyme and Lemon Zest marinade
Followed By
“Not your Usual Caesar” Salad
organic Baby Red Romaine, shaved 4 yr old “Mapledale” Cheddar, house made Duck Proscuitto, Oven dried Tomatoes and a unique Caesar Vinaigrette
Grilled “Dry aged” Beef Tenderloin
topped with half of a shelled Butter Braised Atlantic Lobster, Roast Shallot and Thyme Demi, braised Fingerling Potatoes, Miniature Vegetables
*******
Blueberry Sponge Cake, Dark Chocolate Mousse, “Late Harvest” macerated Strawberries
The Red Canoe Dinner #3This joyous feast will be remembered. Hors D’OeuvresCarpaccio of Organic Ontario Beef Tenderloin,Asparagus spears, Lavender Cracked Pepper drizzleOne Bite Pumpkin and Chickpea “Roti”,Chive Roti wrap, Cranberry Habenero ChutneyPan seared Quebec “Moulard” Duck Breast,Gingered Plum Chutney, Sweet Yam ChipFollowed By:Mache Lettuce with Exotic Mushrooms, toasted Filberts and a “Niagara Vineyards” Empire Apple Vinaigrette******B.C. Spot Prawn BisqueKafir Lime Leaves, Birds Eye Chilies, Sherry Foam******Black Plum and Honey Granite******Duo of Ontario LambRoast Rack of local Lamb, Black Mustard and charred Scallion Crust, grilled Lamb Loin, Apricot Mint Chutney, seared Corn Cake, Baby Beets, Ruby Chard******Assiette of Ontario TartsGala Apple Galette, toasted Chestnut Cream Pie, Dark Chocolate Blackberry Shortbread
The Red Canoe Dinner #3
This joyous feast will be remembered.
Carpaccio of Organic Ontario Beef Tenderloin,
Asparagus spears, Lavender Cracked Pepper drizzle
One Bite Pumpkin and Chickpea “Roti”,
Chive Roti wrap, Cranberry Habenero Chutney
Pan seared Quebec “Moulard” Duck Breast,
Gingered Plum Chutney, Sweet Yam Chip
Followed By:
Mache Lettuce with Exotic Mushrooms, toasted Filberts and a “Niagara Vineyards” Empire Apple Vinaigrette
B.C. Spot Prawn Bisque
Kafir Lime Leaves, Birds Eye Chilies, Sherry Foam
Black Plum and Honey Granite
Duo of Ontario Lamb
Roast Rack of local Lamb, Black Mustard and charred Scallion Crust, grilled Lamb Loin, Apricot Mint Chutney, seared Corn Cake, Baby Beets, Ruby Chard
Assiette of Ontario Tarts
Gala Apple Galette, toasted Chestnut Cream Pie, Dark Chocolate Blackberry Shortbread
Alternative Dinners
When standard meals don’t apply to your event. We will develop the perfect layout and menu to make your event a success.
Eclectic & Interactive Stations Dinner #1
(Chef Attended )
Create a great ambiance as guests mingle and move from station to station Each station offers a different dish or combination of dishes and is manned by a chef.
Ahi Tuna Station
Flash seared tuna served over a Wakami and Glass Noodle Salad with a Passion fruit and Ginger Drizzle
Risotto station
Arborio rice with green asparagus, exotic mushrooms,
Parmesano Reggiano and Fresh thyme
“Market” Station
Beautiful & colourful Grilled Vegetables with a Niagara Riesling Vinaigrette and Boconcinni tossed with Pesto
Dessert Crepe Station
With Fruits, Chocolate, Creams and Ices
Tapas Style “Small Plate” Dinner #2
Small perfectly presented plates of food. Passed by our knowledgeable staff followed by an interactive chef attended station that will amaze even the most seasoned guests
Niagara Grape skin rubbed Grain fed Breast of Chicken, Pumpkin Ravioli with a baby Leek Pesto
Wild Mushroom Risotto Cakes
With freshly grated Parmesan Reggiano and Truffle Oil, fresh Herb garnish
Wild Pickerel with local Ontario Asparagus
Served with Organic Sprout Salad, Mustard Rhubarb drizzle
Chateaubriand Martinis
Beef Tenderloin, Chateaubriand Sauce, Potato Gratinée and served in Martini Glasses
Cryogenic Ice Cream Sundae Bar
(Chef Attended)
Prepared in front of the guests with liquid Nitrogen Our uniquely stunning “Instantly Frozen as you Watch” Tahitian Vanilla Ice Cream Bar including a sundae bar of Brownies, Cookies, Mint Syrup, Mini Bananas, Strawberry Sauce and Whipped Cream
Cocktail Party Dinner #3
This menu is designed to fill you up with many individually prepared bite sized Hors Dourvres. Excellent for dinner hour mix and meet events.
Hors Dourvres
B.C. Spot Prawns, Habanero Persimmon Glaze
Foie Gras butter, Porto Plum Jelly between layers of Challah croutons
“Le Petit Bison”
bite sized Alberta Bison Burger, Chevrechon Cheese, Shallot Molasses Jam, mini Brioche Buns
Quebec Duck Prosciutto on Organic Yam, yellow Tomato Salsa, Prarie Mustard
Grilled baby Zucchini, fresh Ricotta stuffing, Caper & sun dried Tomato Relish
Swordfish Tartar, Whiskey, Gherkins, Rye Cracker
Warwick triple Cream Brieand Exotic B.C. Mushrooms baked in Butter Brioche
Amaranth Cakes with a Sweet Pearl Onion Chutney and Olive Tapenade
Cocktail Party (continued)
Stationary Items
Imported and Regional Artisan Cheese display with Grapes, toasted Nuts and dried Fruits,
served with biscuits, breads and crisps
Vertical Crudite Display with Haricot Vert, Broccoli, Baby Carrots, Grape Tomatoes, Cucumbers and Sweet Peppers
Grilled Flat Breads dusted with Sumac, Cracked Pepper or Poppy
With an assortment of Dips and Spreads
Passed Sweet Hors Dourvres
Cappucino Pot au Crème and Pistachio Biscuit
White Chocolate mini Butter Tarts
Hand made Donut Bites,
Raspberry stuffing, Chocolate Dip
For more menus or to request
Red Canoe Catering prepare a menu to meet your specific requirements please contact:
Catering_RedCanoeBistro.com
