First choose 6 different types of Hors d’oeuvres to be served prior to dinner, then select either a soup or a salad, choose a main course and a vegetarian option, then choose a dessert.  The wedding package is finished off with buffet service of wedding cake (supplied by bride and groom) and coffee and tea. We do allow substitutions and it would be our pleasure to assist you in creating your perfect menu

 

Hors D’oeuvres (3 per person served)

Grilled Balsamic infused Pears with Prosciutto

Smoked Duck and Mango Skewer with Sesame Seeds

Mini Yorkies with Horseradish Crème Fraîche Smoked Meat and Caramelized Onion Compote

Blackened Sea Scallop on Sesame Crustini served with Peach Salsa

Parmesan Crustini with Hand-crafted Salami and Green Olive Tapenade

Pepper crusted Beef and Asparagus Wrap

Smoked Salmon with Fresh Dill and Cream Cheese on Rye Toast Points

Cilantro Crusted Tuna with Grapefruit Drizzle

Mini Crab and Corn Cakes with Creole Rémoulade

Escargot Phylo Pocket with Brie & Portablello Duxelle

Assorted Baby Quiche; Smoked Salmon Leek and Goats Cheese, Wild Mushroom and Blue Cheese, Asparagus and White Cheddar, Classic Quiche Lorraine

Grilled Chicken and Pineapple Skewers with Hot and Sour Sauce

Grilled Beef Brochette with Szechwan Glaze

Fire Cracker Shrimp served with Thai Curry Yogurt

Mini Vegetable Spring Rolls with Basil infused Plum Sauce

Deep Fried Camembert Wedges with Red Pepper Jelly

Goats Cheese and Pistachio Phylo Tarts with Red Pepper Coulis

Roasted Egg Plant Polenta with Tomato & Summer Squash Ragout

Wild Mushroom Bruschetta with fresh Parmesan & Virgin Olive Oil

 

Choose a Soup or a Salad

Rich Consommé finished with Sherry and a Chiffonnade of Vegetables

Wild Mushroom Consommé with Enoki Mushrooms

Tomato and Saffron Consommé with Baby Cold Water Shrimp

Cream of Mushroom with Horseradish Cheddar Pinwheels

Cream of Asparagus with Asiago Croutons

Potato and Leek Soup with Crispy Onion Nest

Roast Butternut Squash with Goats Cheese and Roast Garlic

Roasted Parsnip Puree with Sundried Cherry Relish

Cream of Cauliflower Soup with Swiss Cheese Crustini

Stilton and Cashew Soup with Julienne Chives and Port Drizzle

Spinach and Coconut Soup with Charred Mango Relish

Traditional Minestrone Soup with Italian Vegetables, Baby Pasta, and Parmesan Herb Finish

Chilled Niagara Peach and Ginger with Ice Wine Crème Fraîche

Chilled Potato and Leek Classic Vichyssoise with Field Cucumber Salsa

Chilled Gazpacho, Ontario Field Tomatoes with Fine Brunoise of Onions, Peppers, Cucumbers, and Fine Herbs finished with Grey Goose Vodka

Chicken and Tortellini Soup with Roasted Red Peppers and Baby Spinach

Traditional French Canadian Pea Soup with Smoked Ham

Fava Bean Soup, Beans simmered to perfection in Apple Wood Smoked Bacon Broth finished with Fresh Oregano Pesto

Mushroom and Barley Soup, Pearl Barley and oven Roasted Mushrooms in Porcini Broth finished with a Parmesan Leek Basket

Shrimp, Sausage and Chicken Gumbo, Blackened Baby Shrimp and Chicken slow cooked in a Chipotle Tomato Broth with Okra and Potatoes

Newfoundland Style Clam Chowder, Clams, Potatoes, Carrots, Celery and Onions simmered in Salt Beef Broth finished with Cream

Roasted Field Tomato, Fire Roasted Field Tomatoes with Sweet Basil garnished with Orzo Pasta, Vodka, and Chives

Other Soups are Available upon Request

Boston Lettuce Chiffonnade with Match Stick Field Carrots, Radish, Spring Onions, English Cucumbers and wedges of Ripe Field Tomatoes served with a light Mustard Tarragon dressing

Mixed Lettuces with Red Kale and Savoy Cabbage garnished with Crispy Root Vegetable Chips drizzled with Sundried Blueberry White Balsamic Vinaigrette

Baby Spinach Salad with Grilled Mango Toasted Spiced Cashews and Oven Dried Tomatoes served with Roast Garlic Raspberry Balsamic dressing

Classic Caesar Salad with Fresh Romaine and hand cut Bacon and Croutons as well as Parmesan tossed in Woodington’s own Traditional dressing

Tomato and Mozzarella Salad Heirloom Tomatoes with Fresh Mozzarella, Sweet Basil, Sea Salt, freshly Cracked Pepper and Balsamic Vinegar Reduction

Salmon Filet
Spring Roll Wrapped Salmon Filet with Sweet Chili Beure Blanc, Crisp Bok Choy & Shitake Fried Rice & Grilled Yellow Peppers

Roasted Chicken Supreme
Stuffed with Wild Mushrooms and Cambanzola, served with a White Wine and Caramelized Sweet Potato Gravy accompanied by Buttermilk Whipped Potatoes and a Grilled Vegetable Bundle

Roast Striploin
Centre Cut Roast Striploin with Fresh Horseradish Herb Crust Amarone Demi Glace, served with Grilled New Potatoes, Steamed Green Kale and Yellow Beans

Filet Mignon
Pan Seared Beef Tenderloin with Oyster Mushroom Polenta Crouton, Morrel infused Demi Glace served with a Scalloped Potato, Pillar Grilled Tomato Wedge and Asparagus Spears

Chicken En Croûte
Free Range Chicken Breast, Wild Mushroom Pate and Prosciutto Baked in a Puff Pastry Crust finished in a Ginger and Madeira Jus.  Served with Roast Baby Potatoes, Glazed Field Carrots, and Steamed Sugar Snap Peas.

Traditional Roast Prime Rib au jus
served with Homemade Yorkshire Pudding, Roast New Potatoes, Asparagus Spears, and Tomato Parmesan

Halibut
Potato Crusted Halibut Filet with Vodka and Tomato Peppercorn Coulis, Grilled Vegetable Bundle and Roasted Corn Pilaf

Veal Chop
Pan Seared Choice Veal Chop with Cognac and Morrel Demi Glace finished with Cream served with Yukon Gold Mashed Potatoes and Vegetable Bundle

Beef Wellington
Beef Tenderloin and House-made Mushroom Pate Baked in a Classic Pastry Crust served with White Truffle Demi Glace, Caramelized Shallot, Mashed Potatoes, Steamed French Beans, and Parmesan Tomato.

 

Entrée Combos

Pan Seared Filet Mignon with Half Roast Chicken Supreme
served with Applewood Smoked Bacon, Caramelized Shallot Ragout, Whipped Potatoes with a hint of Truffle and a Grilled Vegetable Bundle.

Grilled Salmon and Chicken Supreme
with Star Anise Honey Lemon Demi Glaze Whipped Potatoes with Roast Corn and Cilantro Oil, Grilled Yellow Peppers, and Sautéed Sugar Snap Peas

Grilled Filet Mignon and Spring Roll wrapped Salmon
with Plum and Port Drizzle, served with Rosti Potato, sautéed Patti Pans and Baby Vegetable Medley

Chicken Supreme stuffed with Spinach & Parmesan with Grilled Lemon Garlic Shrimp
with White Wine Chipotle  Demi Glace, Crab and Scallion Mashed Potatoes, and Sautéed Baby Vegetable Medley

 

Choose one type of Dessert

New York style Cheesecake with Triple Berry Sauce

Mango Tartufo with Mixed Berries and Raspberry Coulis

Tiramisu Tulip individual Tiramisu in a chocolate cup

Cappuccino Sundae a trio of Premium Ice Cream with Hot Fudge Sauce, Wafers, and Whip Cream

Pecan Tart served with a warm Whiskey Sabayon

Decadent Chocolate Cake with Caramel Fudge Drizzle

Chocolate Truffle Cake individual rich chocolate cake with dark chocolate icing

Chudleigh’s Apple Crumble Pie with French Vanilla Ice Cream

Caramel Tartufo, oatmeal crusted Ice Cream with plenty of warm Caramel sauce

Festival of Pie Assorted Fruit Pies a la mode, three kinds per table

Late Evening Service of your wedding cake (you bring in)
with Coffee, Tea

Wedding Appetizers

Smoked Chicken with Caramelized Leeks and Forest Mushrooms in Philo Pouch with Basil Oil Drizzle.

Goat Cheese Ravioli with Roasted Squash Aoli

Sautéed Jumbo Shrimp with Wilted Frisse, Bacon, Lime, Tomato, Horseradish, and Beurre Blanc

Baked Goat Cheese Philo Purse with Roast garlic and Red Currant Coulis

Pan Seared Sushi Grade Tuna Medallion with Pepper Cilantro Crust on Pink Grapefruit and Watercress Salad

Penne Pasta with Traditional Marinara and Parmesan Spiral

Wild Mushrooms and Blue Cheese Fondue on Herbed Melba toast

Chilled Shrimp Cocktail with Zesty Seafood Sauce