Culinary Events
(416) 400-6131
Four plated wedding & event packages from Chef Fernando’s kitchen — and every selection you build them from. Priced per person for celebrations of one hundred guests or more.
Every package includes hors d’oeuvres on arrival · dinner rolls & butter · coffee & tea · wait staff, one per 25 guests
Caldo Verdecream of collard, the Portuguese classic
Chickpea Rapini
Classic Minestrone
Chicken & Rice
Tomato Bisquewith pesto drizzle
Shrimp Bisque
Lobster Bisque add $2 per person
Plated per guest, or served as bowls per table — Caesar, Greek, toss or spring mix.
Tangy Caesargrilled cornbread spears, air-dried pancetta, shaved Reggiano
Baby Spinach & Arugulaassorted berries, crumbled goat cheese, cranberry focaccia crisp, zesty vinaigrette
Seasonal Baby Greenscrumbled feta, pecans, carrots, red onion, balsamic vinaigrette
From our kitchen
The second course of Menu Nº II — or your middle course in Menu Nº III.
Penne alla Vodka
Pennetomato or Alfredo sauce
Fusillismoked chicken, shiitake mushroom, sun-dried tomato, pesto cream
Egg Fettuccineroast garlic, rapini, croutons, shaved pecorino
Beef Short-Rib Raviolirosé sauce
From our kitchen
The signature course of Menu Nº IV — with tomato rice, black olives and a bowl of salad per table.
Lightly Breaded Sole or Cod Loinlemon-butter pimento sauce
Jumbo Shrimp Skewerstwo skewers of three, lemon-butter pimento
Orange Roughywhite-wine cream sauce
Pan-Seared Salmondill cream sauce
Bacalhau Assado add $4 per person
Halibut Steak add $4 per person
Your plated main, as an 8 oz chicken supreme — eight ways.
Scaloppini Breast Piccatacapers, wine-butter sauce
Scaloppini Breast Marsalamushroom Marsala sauce
Herb-Crusted Breast of Chicken
Stuffed with Mushroom & White Cheddar
Stuffed with Ricotta & Spinach
Pesto Rubwrapped with prosciutto & provolone
Chicken Parmesan
Stuffed with Sun-Dried Tomato & Goat Cheese
Every main is served with seasonal market vegetables and your choice of potato.
8 oz New York Steakyour choice of Madeira, mushroom or peppercorn sauce
Braised Veal Cutletmushroom Marsala sauce
Roast Beefin pan drippings
8 oz Sirloin Steak
From our kitchen
Pair any two — a duo main in place of the single plated main.
5 oz Bacon-Wrapped Filet Mignon
5 oz California-Cut Steak
5 oz Breast of Chickenplain or stuffed
Roast Rack of Lamb
5 oz Sirloin Steak
Braised Short Rib add $4 per person
10 oz Veal Chop add $4 per person
Seasonal market vegetables with every plate — plus your choice of potato.
Rosemary-Roasted White or Red Potatoes
Parisienne Potatoes
Fingerling Potatoes
Yukon Wedge Potatoes
Whipped Garlic Mashplated option only
From our kitchen
To finish — plated, warm where it should be warm.
Trio Dessertmini vanilla-bean crème brûlée · chocolate-dipped strawberry · cheesecake
Bolo de BolachaPortuguese biscuit cake — Maria biscuits, rich coffee, butter cream
Vanilla Ice-Cream Crepe
Warm Apple Crumblewith vanilla
White & Dark Chocolate Mousse
Warm Molten Lavawith vanilla
Seasonal Cheesecakechocolate cherry · New York · mocha · blueberry
Seasonal sliced fruit, assorted pastries and cakes.
Cold lobster, Dungeness crab, tiger shrimp, shrimp patties, cod croquettes, chicken fingers, wings and Valencian rice.
Also available on its own — drop-off from $32 pp · full set-up & staff $42 pp
From the seafood buffet
Chefs, servers, china, cutlery, platters and décor — prepared on site.
Starters — rustic breads & butter · charcuterie board · imported & domestic cheeses · full-side pull-apart salmon in soy-maple with mango salsa · flame-charred vegetables & olives · chicken lollipops with teriyaki & sesame
Buffet — Caesar with kale & rye croutons · baby spinach & arugula with mandarins, roasted beets & goat cheese · 6 oz AAA California-cut striploin, creamy peppercorn · herb-crusted supreme chicken, Cabernet cream · local vegetables with confit shallots · herb-roasted potato
To finish — petite sweets, cakes, flans & sliced fruit · Colombian coffee & tea station in ceramic
Starters — rustic breads with dips · charcuterie · cheeses · grilled Angus flat-iron with chimichurri & cipollini onions · warm Brie bundles on berry compote · flame-charred vegetables & marinated olives
Buffet — roasted golden-beet salad with pesto bocconcini & pomegranate · classic Caesar with air-dried pancetta · porcini-crusted AAA beef tenderloin, Cabernet reduction · flame-charred jumbo shrimp in garlic white wine · individual roasted-potato galette · seasonal vegetables
To finish — petite sweets, chocolate-covered strawberries, mini brûlées & exotic fruit · coffee & tea station
Vegetarian and gluten-free plates on request — tell us about any dietary restrictions.
Every station includes chef set-up, service and teardown · minimum 100 guests.
The malasada station
Portuguese chorizo flambéed with brandy, roasted blood sausage, fresh cow cheese, olives, cornbread, fava & chickpea salads
The traditional ham & grilled-cheese — queijo flamengo on pão caseiro, layered with butter
Carved to order with traditional sauce, peppers and buns · serves ~100 · additional pigs $360
Warm custard tarts, torched leite creme, rice pudding, bolo de bolacha, toucinho do céu, crème caramel
Portuguese & Hawaiian-style donuts in cinnamon sugar, stuffed with custard or Nutella
Fresh espresso with biscotti — the ending every party deserves
Freshly shucked by one of our chefs, assorted mignonettes
Greek cheese flambéed with ouzo tableside, lemon & crispy pita
Seared jumbo shrimp, spiced ratatouille slaw, served on ceramic
Vanilla-bean & chocolate, torched in front of your guests with fresh berries
We’ll work closely with you to create any station — just ask.
Minimum 20 people · free disposable cutlery, plates & napkins with every order · three days’ notice, rush orders by phone.
Croissants, danishes & muffins, preserves, fruit cups, coffee & teas
Breakfast loaves, sliced fruit, yogurt parfaits, coffee & teas
Croissant, English muffin or bagel · bacon or sausage & cheddar · fruit cups
Assorted sandwiches & wraps, salads, baked sweets, coffee & bottled water
$200 minimum order · minimum 10 people · free delivery in Milton, $30 outside · three days’ notice.
Caldo Verde · Chicken & Rice · Chickpea Rapini · Shrimp Bisque (add $1.50)
Six pounds, with beer-pimento sauce
Cornbread, cow cheese & olives
Cocktail sauce & lemon
Half pound, garlic vinegar wine sauce
Cured meats, cheeses, olives, roast vegetables, berries, nuts, crackers & crostini · keep the wooden board +$40 per 10
Rapini & croutons in roasted-garlic olive oil
Pimento butter sauce
Pimento sauce
Three pieces
Salted-cod casserole with potato, eggs, olives, olive oil & onion · no sides
Braised octopus & potato stew · no sides
Roasted with hothouse tomato, Vidalia onion & olive oil
Pimento butter sauce · inquire for availability
Natural pan jus
With Piri-Piri sauce
Ricotta & spinach, house Madeira sauce
Two pieces, mushroom Marsala
AAA · Madeira or peppercorn
AAA · Madeira or peppercorn
Lobster, Dungeness crab, shrimp, clams, mussels & calamari in white-wine garlic sauce · serves 8–10
Half lobster with zesty pimento-parsley sauce
Full crab with house signature sauce
Traditional shrimp puffs, fried to perfection
Salted-cod croquettes, golden brown
Including natas — Portuguese custard tarts
Portuguese caramel flan, 8 inch
Cinnamon sugar · stuffed with Nutella or pastry cream +$1
8 inch
Large
Mains are your choice of chicken, steak or fish — duo plates available — and every menu is tailored to your event.
Priced per person for parties of 100 or more · smaller gatherings quoted individually · prices subject to HST
Wedding & live-station menus available on request