SPECIAL EVENT MENU


(SERVES 20 - 25 PEOPLE)
(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


FRUIT PLATTER (GF) (V)

An assortment of fresh fruit

BRUSCHETTA PLATTER (V)

House made fresh bruschetta mix served with garlic toasted crostinis

DUO OF DIPS (V)

Roasted red pepper hummus & spinach dip served with flatbread and corn chips

CHICKEN WING PLATTER (GFO)

Four pounds of jumbo chicken wings tossed in your choice of sauce or dry rub

GARDEN SALAD BOWL (V) (GF)

Baby greens dressed with carrots, red onions, cucumbers, and your choice of ranch or balsamic dressing

CAESAR SALAD BOWL (GFO)

Traditional Caesar salad with real bacon bits, garlic croutons & asiago cheese

VEGGIE PLATTER (GF) (V)

An assortment of fresh vegetables served with ranch dip

MEATBALL PLATTER

Oven baked beef meatballs served atop house made pomodoro sauce & finished with basil and parmesan cheese

MINI FISH & CHIPS PLATTER

Beer battered haddock served inside newspaper cones with French fries, tartar sauce & lemon

SANDWICH & WRAP PLATTER

Egg salad, tuna salad, & chicken salad sandwiches paired with veggie wraps

CHARCUTERIE & CHEESE PLATTER

A selection of cured meats & cheeses prepared by our Chef served with preserves, pickled vegetables, berries & crostinis | Cheese only | Charcuterie Only

PARTY SIZE CANADIAN PIZZA

Thick crust stone baked pizza topped with pomodoro sauce, mozzarella cheese, pepperoni, mushrooms and crispy bacon

PARTY SIZE MARGHERITA PIZZA (V)

Thick crust stone baked pizza topped with pomodoro sauce, bocconcini cheese, pesto oil & balsamic glaze

PARTY SIZE WILD MUSHROOM PIZZA (V)

Oven baked with creamy garlic alfredo sauce, cremini and oyster mushrooms, mozzarella cheese, then finished with truffle oil and chives

PASTRY PLATTER (V)

Warm baked Danishes & turnovers

PEACH COBBLER PAN (V)

Baked with a cinnamon & oat crumble

DESSERT PLATTER (V)

An assortment of rocky road brownies, carrot cake & pecan streusel squares








(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


CHICKEN & BEEF SATAYS (GF)

Served with a peanut Thai sauce


EPIC GRILLED CHEESE TOASTS

Butter toasted sourdough bread layered with bacon, cheddar & mozzarella blend & bacon jam. Served with sriracha ketchup


MINI QUICHE

Oven baked pastry shells filled with eggs, spinach, roasted red peppers & goat cheese


MUSHROOM CAPS (V)

Oven baked cremini mushrooms stuffed with creamy garlic spinach dip


BACON WRAPPED JALAPENOS (GF)

Fresh jalapenos stuffed with baby spinach & cream cheese then wrapped with crispy smoked bacon


VEGETARIAN SPRING ROLLS (V)

Served with plum sauce


ANGUS SMASH SLIDERS

House made patties, lettuce, tomato, onion, garlic aioli, on brioche slider buns


BUFFALO CHICKEN SLIDERS

Homemade chicken tenders stacked on a mini brioche bun with lettuce, sriracha aioli & New York butter sauce


B.L.T. SLIDERS

Crispy bacon, mayo, iceberg lettuce and tomatoes all layered and stacked on soft potato slider buns


TEMPURA SHRIMP

Lightly battered shrimp served with a sweet Thai chili sauce


DEEP FRIED PICKLES (V)

Crispy fried dill pickle spears served with ranch dipping sauce


PRIME RIB PANINI STACKS

Shaved prime rib, sauteed onions & mushrooms, Swiss cheese and roasted garlic aioli stacked high on our Italian panini bun


BROWNIES (V)

Homemade chocolate fudge brownies dusted with icing sugar


COOKIES (V)

Assorted house baked soft cookies


CROISSANTS (V)

Warm butter croissants









(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION



STATIONS

(Minimum 20 People)

POUTINE STATION

Fresh cut fries, Quebec cheese curds, cheddar & mozzarella blend, beef gravy, green onions, sriracha, bbq sauces. Add Pulled Pork, Jerk Chicken, Bacon


TACO STATION

Soft flour tortillas, Cajun fried haddock, pulled pork, napa cabbage, guacamole, jalapenos, slaw, cheese, lettuce, pico de gallo, cilantro, Cajun aioli, BBQ sauce, crispy fried onion straws, sour cream, salsa.

BAGEL STATION

Everything bagels, butter, cream cheese, cold smoked salmon, capers, lettuce, tomatoes, cheddar cheese. Add Bacon


PASTA STATION

Penne pasta, pomodoro sauce, garlic alfredo sauce, white wine, olive oil, pesto, peppers, onions, wild mushrooms, tomatoes, basil, parmesan cheese, assorted buns with butter.
Add Crumbled Sausage | Diced Chicken Breast
Mandatory Chef Attendant






(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


DESSERTS


STRAWBERRY CHAMPAGNE CHEESECAKE

Vanilla cheesecake marbled with strawberry and baked atop a chocolate cookie graham crust. Topped with a champagne mousse, strawberry swirls & dark chocolate shavings

CHOCOLATE FUDGE CAKE

Four layers of decadent chocolate cake separated by chocolate fudge icing. Finished with a dark & white chocolate glaze.
Each cake is cut into 16 pieces.




(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


THE LUNCHEON

(Only Available till 3pm)
(Minimum 20 People)

FIRST COURSE

FIDDLER'S GREEN SALAD (GF) (V)
Baby greens dressed with carrots, tomatoes, cucumbers & red onion served with balsamic dressing.
or
SOUP OF THE MOMENT
Chef's signature creation.


MAIN COURSE

AMBER BATTERED FISH & CHIPS
East coast beer battered haddock filet served with fresh cut fries, slaw & house made tartar sauce.
or
ORIGINAL SMASH BURGER
House made ground chuck smash burger with our chef's seasoning mix, served on a toasted brioche bun, topped with lettuce, tomato, onion, roasted garlic aioli and dill pickle.
or
OVEN BAKED QUESADILLA (V)
Oven baked flour tortilla filled with Pico de Gallo, bell peppers and a cheddar & mozzarella blend. Served with salsa and sour cream.






(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


THE CLASSIC

(Minimum 20 People)

FIRST COURSE

CAESAR SALAD (GFO)
Classically prepared with our house made croutons and real bacon bits.
or
FIDDLER'S GREEN SALAD (GF) (V)
Baby greens dressed with carrots, tomatoes, cucumbers & red onion served with balsamic dressing.


MAIN COURSE

BIG KAHUNA BURGER
Our house made angus burger loaded with smoky bacon, Cheddar cheese, garlic aioli, honey chipotle Beer-B-Q sauce, crispy onion straws, and all the fixins'. Served with fresh cut fries.
or
PENNE PRIMAVERA POMODORO (V)
Fresh seasonal vegetables sauteed with tomato sauce & tossed with penne pasta, served with garlic toast.
or
HOMEMADE CHICKEN TENDERS
Buttermilk marinated double breaded chicken tenders served over fresh cut fries with plum sauce.






(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


THE MAIN EVENT

(Minimum 20 People)

FIRST COURSE

CAESAR SALAD (GFO)
Classically prepared with our house made croutons and real bacon bits.
or
FIDDLER'S GREEN SALAD (GF) (V)
Baby greens dressed with carrots, tomatoes, cucumbers & red onion served with balsamic dressing.
or
SOUP OF THE MOMENT
Chef's signature creation.


2ND COURSE

PENNE POMODORO (V)
Penne pasta tossed in a tomato basil sauce served with garlic toast.


MAIN COURSE

ROASTED CHICKEN DINNER
BBQ slow roasted chicken brushed with a maple bourbon BBQ sauce and served with fresh cut fries & slaw.
or
ROAST BEEF YORKIE
Red wine braised roast beef topped with demi glaze and served inside our homemade Yorkshire pudding with mashed potatoes & seasonal vegetables.
or
HADDOCK & CHIPS
Atlantic haddock filet beer battered & served over fresh cut fries with creamy slaw & house made tartar sauce.
or
STUFFED PEPPER (V) (GF)
Sweet pepper stuffed with white rice, pico de gallo, charred corn & black beans, finished with a warm tomato salsa surrounded by baby spinach and a balsamic glaze.








(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION


SOUTHCOTE FEAST

(Minimum 20 People)

FIRST COURSE

CAESAR SALAD (GFO)
Classically prepared with our house made croutons and real bacon bits.
or
SPINACH BERRY SALAD (V)
Baby spinach dressed with a raspberry shiraz vinaigrette and garnished with fresh berries, goat cheese, candied almonds & a balsamic eduction.


2ND COURSE

CANNELONI (V)
Spinach & ricotta stuffed cannelloni pasta with a pesto cream sauce & charred tomatoes.


MAIN COURSE

ATLANTIC SALMON (GFO)
Pan seared Atlantic salmon finished with a white wine & lemon dill cream sauce Served over jasmine rice with seasonal vegetables.
or
AAA NEW YORK STRIP (GFO)
8oz striploin steak served over Yukon gold mashed potatoes with sauteed seasonal vegetables & a red wine demi.
or
PEPPERCORN CHICKEN
Pan seared chicken supreme topped with a green Madagascar peppercorn sauce served with garlic & herb roasted mini red potatoes and seasonal vegetables.
or
VEGETARIAN STRUDEL (V) (GFO)
Guinness braised portobello mushrooms and leeks, goat cheese and fresh herbs wrapped in phyllo pastry, topped with a garlic & herb cream sauce and served with roasted mini red potatoes and fresh seasonal vegetables.








(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION



CHEF'S CHOICE

(Minimum 20 People)

FIRST COURSE

BEET CARPACCIO (V) (GF)
Thinly sliced red, golden & candy cane beets topped with baby arugula and drizzled with a lemon olive oil vinaigrette. Finished with burrata, roasted sunflower seeds & a balsamic reduction.
or
SWEET POTATO BISQUE (V) (GF)
Finished with a basil creme fraiche.


2ND COURSE

LOBSTER ARANCINI
Lobster stuffed arancini served over a chardonnay blush sauce.
or
ARANCINI (V)
Panko breaded risotto served over a chardonnay blush sauce with fresh basil.


MAIN COURSE

CHICKEN MEDALLIONS (GFO)
Spinach, caramelized onion & whipped roasted red pepper cream cheese baked inside a chicken breast then finished with a roasted garlic cream sauce. Served with Yukon gold mashed potatoes, grilled asparagus & charred tomatoes.
or
BLACK COD (GF)
Butter & lemon poached sablefish finished with a coconut saffron sauce. Served over jasmine rice with charred tomatoes & asparagus.
or
FILET MIGNON (GFO)
AAA 6oz. beef tenderloin wrapped in smoked bacon and finished with a red wine demi. Served with red skin smashed potatoes & pan seared asparagus.
or
WILD MUSHROOM WELLINGTON (V)
Shitake, portobello & cremini mushrooms wrapped in vegan puff pastry & finished with a smoked tomato ragu. Served with grilled yellow and green zucchini.








(V) VEGETARIAN (GF) GLUTEN FRIENDLY (GFO) GLUTEN FRIENDLY OPTION



HOLIDAY TURKEY DINNER

(Minimum 20 People)

FIRST COURSE

GARDEN SALAD (GF) (V)
Baby greens dressed with carrots, cucumbers, tomatoes & red onion served with balsamic dressing.
or
BUTTERNUT SQUASH SOUP (GF)
Made in house and garnished with heavy cream.


MAIN COURSE

TRADITIONAL TURKEY DINNER
Slow roasted white and dark meat, turkey gravy, Yukon gold mashed potatoes roasted root vegetables, stuffing and cranberry sauce.


DESSERT

PUMPKIN PIE (V)
Seasonal pumpkin pie baked inside a flaky pie crust & served with real whipped cream.