Browse the menu for popular dishes requested by our customers. We will customize the menu based on your event and budget!
Hors D'oeuvres - Cold
Jumbo shrimpp cocktail
Garnished with lemon lime. Served with cocktail sauce.
Smoked Trout Mousse
On cucumber roundsGarnished with red caviar and parsley sprigs.
Jackson’s Point Beach Pebbles
Crimson grapes rolled with chèvre cheese and toasted crumbled pistachio’s.
with Balsamic basil Vinaigrette on a stick.
Texas Beef rolls
With Bean sprouts, coriander red peppers and Jalapeno.
Thai Spring rolls
With asparagus & hoisin ginger dip
Thai spring roll
With mango and mint.
Thai spring roll with shrimp
Mango mint and hoisin sauce. Served with sweet chilii dip
Smoked Salmon Rosettes
on Pumpernickel rounds.
with Soya and Wasabi.
Served with dill and walnuts.
Grape leaves wrapped with rice and Persian advieh seasoning
Hors D'oeuvres - Hot
Chicken Yakatori Satay’s
with Teriyaki ginger sauce.
Thai Coconut Chicken balls on a Lemongrass stick
With red coconut curry dip.
Moroccan cinnamon Chicken Balls
On a cinnamon stick with Moroccan yogurt cottage cheese dip.
Moroccan curried chicken satay
with pineapple spears.
filled with chicken liver and almond .
Tempura Battered Shrimp
with sweet chilli dipping sauce.
Cajun Louisiana Bayou Alligator
on a cornmeal muffin.
Maple Marinated and bacon wrapped.
Port Poached Pear & Chèvre Spring Rolls
With mango dipping sauce.
Chinese Vegetable Spring Rolls
with plum dipping sauce.
Prime Rib in Mini Yorkshire Pudding
with caramelized onions and a dollop of horseradish.
Mini Beef Wellington
wrapped in Phyllo with liver pate. Served with Béarnaise sauce.
Mini Marketta Hamburgers
Topped with Swiss cheese and caramelized onions or Blue cheese and caramelized onions.
Mini Kobe Beef and Bison Burgers
with shitake mushroom and mayo.
Mini Grilled Cheese or Cheese Dreams
on custom made mini loaves of bread with cheddar cheese and served with ketchup for dipping.
French Roasted Rack of Lamb cut chops
with Mint Dipping sauce.
Stuffed with chicken liver and water chestnuts.
Spinach and Feta Cheese with herbs and spice, wrapped in flakey phyllo pastry.
Oven roasted beets with feta garlic and herbs, wrapped flakey phyllo pastry.
French Cut Jerk Chicken Wings
with dry wing bone for easy and none messy guest handling. Served with Tzatziki dip.
Koofteh Tabrizi Balls
Served in a martini glass over a bed of cous cous.
Persian Black bean and corn salad
With in fried wontons.
Keith Richards Famous Shepherd's Pie
Keith’s favourite dish created exclusively by chef Neil.
Shrimp, Chicken and Tofu Phad Thai Noodle
Served in Chinese takeout box with chop sticks.
Frites de Pommes Station
Serving Crispy fries and sweet potato fries in takeout boxes with assorted ketchup and aioli condiments.
Wild mushroom risotto with chanterelle
Served with cosmopolitan glass. Can be other styles.
Rack of Lamb
Served with sweet and russet scalloped potato. Complemented with mint and lamb sauce.
Kabab Koobideh on a Skewer
Served over a bed of basmati caraway rice with a wheel of charred lemon corn garnished with tomato and peppers.
Grilled Maple Glazed Smoked Cedar Plank Salmon
Served on a platter with Crème fresh, chives, lemon fig puree. Guests prepare on mini Buckwheat pancakes.
Fresh Smoked BC Salmon
Served with onions, capers and whipped cream with cheese sliced baguettes.
Mini Tarts and Pastries
From key lime meringue, cheese cake squares, chocolate mousse boats, or chocolate truffle cups. Chocolate caramel pecan tarts, chocolate profita rolls, and chocolate éclairs
100% will blueberries. Served in a highball glass.
Mini Crème Brulé
Assorted flavours available, lemon, vanilla bean, belgian chocolate, baileys, maple pumpkin, and cappuccino.
Artisanal Cheese Tray
With Spanish Cabrales, Roche Baron France, Cambazola Germany, Roaring Forties from Tasmania, Prince Edward County Artisanal Creamy Chèvre cheeses with Neil’s homemade artesian fig chèvre cheese. Served with fig spread and sweet pepper chili jelly. Selection of flat bread, artisan breads, and water table cracker. Depending on portion size of cheese necessary to buy and selection.
Neil’s Custom Hot Buffets
Guests are served a trio of roasted garlic crushed Yukon Gold’s, Bourbon Street Sweet potato cream mash with Jim Beam, and herbed mash with potato vodka. Topped with Roasted herb crusted Beef tenderloin, sliced thin or over the Mashed potato martini topped off with Sautéed onions, green peppercorn demi-glaze sauce (contains Gluten).
Mini Pasta Bar
Guests choose from a selection of tomato alfredo and pesto sauce with penne or Farfelle pasta. Meats include hot Italian sausage, chicken, bacon, ground beef mushrooms peppers, onions, asparagus, broccoli.
Grilled BBQ Beef Carving Station
Grilled tenderloin of beef carved at the BBQ. Served on a sliced baguette with chèvre cheese, asiago and shredded old cheddar, caramelized onions. Grilled bubanellas, red pepper. Designed for Guests to prepare there own hors d’oeuvres creations. Can also be paired with grilled venison sausage, hot Italian sausage and wild boar. Served with assorted mustard dips.
Fresh Shucked Malepeuqe Oysters
Served with minuette sauce, pepper vodka, champagne. Mango hot pepper sauce. Availability depending oyster selections & oyster season.
Late night Porcetta Station
Guests are treated to a huge porcetta, on mini buns with mustard, hot sauce and BBQ sauce for personalizing.
Neils Decadent Dessert Buffets
Flambé Station Varieties
Flambéed Crepe Suzette in a Grand Marnier orange sauce.
Flambéed banana cheery with Banana Grand Marnier sauce
Served with vanilla bean ice cream.
Crepe station guests can select filling
From assortment of fruits sauces and toppings.
Sabayon station - Italy’s Gift to the World
An airy warm custard poured over berries served in a martini glass.
Mini Sorbet Station
Served from lazy Susan turntable with mini cones. Flavours include raspberry, orange or mango and lime.
Ice cream station
Variety of ice cream flavours.