Platters

  • Say Cheese! Platter

    Cheese Platter

    A selection of Canadian cheeses such as cheddar, blue, goat cheese, Gouda, brie and Camembert, along with rice and wheat thin crackers. Seedless grapes cleanse the palate.

     

    Small feeds approximately 10, medium 25 and large 50

  • Veggie Platter

    Veggie Platter

    Freshly cut broccoli, cauliflower, English cucumber, celery stick, mini carrots, peppers, and cherry tomatoes. A side of Ranch dressing is an ideal dipping sauce.

     

    Small feeds approximately 10, medium 25 and large 50

  • Fruit Platter

    Freshly cut and ornately arranged sliced fruit, including watermelon, cantaloupe, honeydew, pineapple, grapes, and strawberries: a refreshing interlude.

     

    Small feeds approximately 10, medium 25 and large 50

     

  • ‘I’d Relish That’ Platter

    For those who have a taste for pickles or pickled foodstuffs, like Kalamata, black & green olives, banana peppers, gherkins and sliced dill pickles.

  • Jumbo Shrimp Platter

    Lemon wedges add zing and tantalizing seafood sauce begs you to snag another Jumbo.

    Available in large (50) and extra large (100)

  • Charcuterie Platter

    A culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto; specifically,

    • A selection of salami, prosciutto, Montreal smoked meat, smoked turkey, roast beef and different types of chicken and ham
    • chutneys, fruits and variety of crackers
    • Local and imported cheeses such as havarti, blue cheeses of different flavours
    • Fruit such as strawberries, blueberries, melons, watermelon, pineapple, cantaloupe
    • Green-black olives and house-made dips, depending on the occasion
    • Assorted breads such as carrot cake, banana bread and-or Focaccia, and a
    • Variety of wheat and gluten-free crackers
  • Fiesta Platter

    Scrumptious snack food that’s actually good for you. Refried beans, sour cream, salsa, guacamole, sliced green-black olives, small cheddar cheese chunks and shredded lettuce served with nacho chips.

  • Antipasto Platter

    This word ‘antipasto’ means “before the meal” and is the traditional first course of a formal Italian meal; specifically, sliced melon, grilled zucchini and eggplant, green-red-yellow peppers with Herbes de Provence (a mixture of dried herbs of southeast France like oregano, marjoram, rosemary, thyme, anise seed and lavender in olive oil), accompanied by bocconcini cheese, Genoa salami and prosciutto.

  • Mediterranean Platter

    Yummy hummus (baby chickpeas), baba ganoush (eggplant) and tzatziki dips and olives come with pita bread cut into quarters. Grapes cleanse the palate.

  • Seafood Platter

    Stone crab claws, lobster tails-claws, shrimp and crawfish with cocktail sauce and dips

  • Smoked Salmon Platter

    Subject to market prices

    Fillets of salmon with thinly sliced red onions, capers, dill, and lemon wedges with a side of cream cheese and sliced pumpernickel bread. You may never get to the main course.

    (Subject to market prices).