Side Dishes

  • Roasted Parisienne Potatoes

    Small Parisienne potatoes are marinated in oregano, paprika, garlic and other spices then baked. They emerge from the oven soft crusted in seasoning and brimming with flavour.

  • Roasted Garlic Mashed Potatoes

    Roasted-mashed garlic and boiled-mashed potatoes are combined with melted butter, heavy cream and milk then whipped into dreamily light form. Season with salt and pepper, as desired.

  • Mashed Potatoes

    Golden creamer potatoes, quartered, boiled and processed till they’re fluffy merged with hot milk, melted butter and chopped chives. You’ll enjoy every angelic mouthful.

  • Scallop Potatoes

    Successive layers of sliced potatoes in a cream and cheese sauce with a crusty topping of breadcrumbs and grated cheese. It’s creamy and gooey and crunchy, all at the same time.

  • Greek Stewed Potatoes

    Sauteed potatoes, garlic and Kalamata olives join chopped tomatoes and herbs in pot where they’re stewed until ready. This one’s a crowd pleaser.

  • Sweet & Golden Baked Potato

    Light and fluffy on the inside with a crisp, golden skin, each baked potato is slit down the center and served with butter and fresh black pepper.


  • Roasted Mini-Red Rosemary Potatoes

    Petite potatoes are quartered, tossed and coated with olive oil, garlic, rosemary, salt and pepper and baked until browned and crisp. Ideal as a side dish or a filling finger-food.

  • Rosemary Thyme Roasted Baby Potatoes

    “What smells so good?” These do and they taste even better after the potatoes are tossed in olive oil, fresh thyme, rosemary and garlic – then baked until lightly browned.

  • Roasted Potato Wedges with Rosemary

    Potatoes are cut into uniform wedges, coated with house specialty oil, seasoned with rosemary then baked till they’re golden brown.

  • Rice Pilaf

    rice pilaf

    This savory rice dish is distinguished by its nutty, toasty taste and grains that are firmer and less sticky than usual. The additional flavour results from sauteéing uncooked rice in melted butter and browned onions then cooking it in chicken stock & seasonings, the rice grains absorbing both.

  • Curry Basmati Rice with Vegetable Medley

    Sauteed vegetables like onions, red pepper and cauliflower are simmered with garlic, curry and basmati rice to produce an aromatic, flavourful complement to any main course.


  • Basmati Coconut Rice

    The light, fluffy texture of basmati rice harmonizes with coconut milk and subtle seasonings like turmeric, a dash of cinnamon and black currants.


  • Moroccan Couscous Chickpeas

  • Mixed Vegetables

    Mixed Vegetables

    A potpourri of nutritious green beans, carrots, green and red bell peppers.

  • Honey Glazed Carrots

    Lightly boiled, sliced baby carrots sauteed in melted butter, brown sugar and honey till a glaze coats them: a melt-in-your-mouth delight.

  • Green Beans with Shallot Vinaigrette

    Steamed green beans tossed & drizzled in a tantalizing sauce of marinated, sauteed shallots-garlic with the zing of grainy mustard chiming in at the end.

  • Cauliflower Gratin

    A creamy, buttery-cheesy sauce envelopes a cauliflower whose even consistency and dreamy texture commanding seduces your attention. You can’t lick the bowl in public but you can have ‘seconds.’

  • Broccoli Gratin

    Beneath its crisp, golden brown topping is tender broccoli immersed in a white, milky sauce of cheddar, Parmesan cheese and bread crumbs: Crunchy goodness.

  • Sugar Snap Peas tossed in Shallots and Garlic

    The zesty zing of lemon and garlic fuse with the sweetness of sliced shallots and the crunch of basted sugar snap peas.

  • Asian Mixed Green with Baby Bokchoy and Snow Peas

  • Vegetables Ratatouille

  • Sauteed Garlic Rapini

    Lightly boiled, tender rapini is marinated then sauteed in garlic, olive oil and a pinch of hot pepper flakes.

  • Roasted Root Vegetables and Brussel Sprouts

    Evenly coated, seasoned carrots, Brussels sprouts, red potatoes, parsnips and sweet potatoes are roasted till golden brown. A tasty side dish with a roast.

  • Mixed Curry Vegetables

  • Sauteed Baby Spinach and Edamame

  • Sauteed Garlic Swiss Chard

  • Corn on the Cob

    Campground flavour comes to your event. Juicy, roasted corn ready for the salt shaker and-or slather them in butter or your choice of toppings.

  • Brown Rice & Lentils

  • Risotto

    A northern Italian rice dish cooked in chicken stock and dry white wine to a smooth, creamy consistency.

    Uncooked rice is added to a pan where onions, garlic and celery have been frying slowly in butter and olive oil. After a time, ladles of white wine and stock are progressively added until the rice absorbs everything. Think how that will taste: delicious!