Appetizer consisted of: Butternut squash and micro seedling green salad with raspberry champagne vinaigrette
The main course was a choice of three entrees. Beef tenderloin seared in wine dust with port jus, potato pave in saffron cream, butter roasted baby rainbow carrots and green beans. Pan seared grouper filet in lemon brown butter on roasted kale, anise scented celeriac pave and heirloom tomato confit. The vegetarian option was creamy carrot risotto with blistered tomatoes, sautéed celery root, caramelized cippolini and tiny summer greens.
Desert was chocolate espresso mouse in a martini glass.
First course: Young spinach salad with white beans and garlic crostini tossed with a Southern Ontario Riesling Vinaigrette.
Second course: Seared mushrooms on a leak and potato pancake with B.C. goat cheese and west coast pine jelly.
Third course: Ontario rack of lamb with sweet pea and mint puree. Celery root and Yukon gold potato gratin. Sautee of red and yellow tomatoes with lemon grilled asparagus.
Dessert: Strawberry melba
Main course ideas:
Miso glazed black bass with fresh soy beans and a scallion and radish shavings.
Wasabi and chive mash with chervil jus.
Creamed spinach with caramelized pine nuts.
Rhubarb and fois gras terrine with fleur de sel
Chilled lobster bisque
Roasted beef and curly endive salad with chevre and a pistachio vinaigrette
Braised halibut in olive oil with leeks and shitake mushrooms and a sorrel emulsion
Rosemary veal shank with summer herbs and baby vegetables
Strawberry melba served with lime chantilly
Creamy Nova Scotia lobster broth
Fois gras ganache with a balsamic glaze and roasted figs
Salt spring island goat cheese terrine with arugula and a tomato pulp salad
Pan roasted stripe bass with artichoke ravioli and a barrigoule reduction
Seared duck with glogg wine and mango risotto
Layered chocolate mousse trio
The catering team at the Avenue are always working to create new and innovative menus. Our executive chef prepares Friday tastings for our staff. New menus are accepted and rejected at these meetings. Wedding venues in Toronto should try to constantly change menu sections. Banquet halls need to revitalize their food selection options continuously.