Group & Party Menus
Lunch Party Menu
Course One: $5.00
(choose one of the following)
Garden Salad / mixed tender greens, cucumbers, carrots, baby tomatoes, tossed in a citrus vinaigrette.
Soup du jour / Chef’s daily creation.
Course Two:
Grilled Chicken Breast / served with potato ratatouille, seasonal vegetables, pearl onion jus $16
Seared Salmon Filet / with lemon and basil rice pilaf, seasonal vegetables, sweet balsamic reduction $17
Shrimp Fettuccine / black tiger shrimp, roasted red peppers, cherry tomatoes, red onion, and baby spinach, tossed in a pesto white wine butter sauce $18
Course Three: $5.00
New York cheesecake with a mixed berry coulis
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Spring & Summer Dinner Party Menus
MENU A
Course one
Organic Green Salad / tomatoes, cucumbers, julienne carrots, citrus vinaigrette
Soup du Jour / Chef’s daily creation
Course Two
10oz AAA Beef Prime Rib / Slow roasted, natural jus, smoked cheddar mashed potatoes, and seasonal vegetables
Chicken Supreme / Oven roasted and served with roasted tri-colour mini potatoes and daily vegetable, finished with a Frangelico cream sauce
Pan Seared Salmon Filet / On a bed of wild rice pilaf and daily vegetables, finished with a tomato and charred lemon butter sauce
Course Three
New York Cheesecake / with a wild berry compote
$36
(tax and gratuity extra)
MENU B
Course One
Organic Green Salad / tomatoes, cucumbers, julienne carrots, citrus vinaigrette
Caesar Salad / Romaine hearts, bacon, parmesan cheese, ciabatta crouton
Soup du Jour / Chef’s daily creation
Course Two
Chicken Supreme / Stuffed with asparagus, camembert cheese, and roasted red peppers. Served with daily vegetable, and a cheese and onion potato gratin. Finished with a sage cream sauce
Seared Filet of European Sea Bass / Served with daily vegetables and warm couscous pilaf, finished with a dill and Pernod tomato sauce
Molasses Braised Beef Short Rib / Smoked cheddar mashed potatoes and daily vegetables, finished with a pearl onion jus
Course Three
Apple and Cranberry Crumble / topped with vanilla ice cream
$40
(tax and gratuity extra)
MENU C
Course One
Chef’s Daily Soup
Course Two
Spinach Salad / tomatoes, red onions, roasted red peppers, peppered goat cheese, tossed in a Mediterranean vinaigrette.
Caesar Salad / Romaine hearts, bacon, parmesan cheese, ciabatta crouton
Tomato and Bocconcini Ravioli / rich tomato sauce, arugula, and balsamic reduction
Course Three
Pan Roasted Rack of Lamb / potato ratatouille, daily vegetables, rosemary and port wine jus
Seared Black Cod / Daily vegetables and a sundried tomato pesto and arugula risotto
Course Four
New York Style Cheesecake / Wild Berry Coulis
Duo of Chocolate / Rich Chocolate tart and a dark chocolate and raspberry tartufo
$50
(tax and gratuity extra)
Groups of 20 or more a 15% gratuity will automatically be added to your bill(s)
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Hors D’oeuvres
Below is a sample selection of Hors D’oeuvres we offer through The Brock House. Contact us directly at 905-493-4031 for other selections or to plan your next event.
SEAFOOD
Price based per piece
Jalapeno infused Bacon wrapped Jumbo Scallop with a tequila and lime spiked avocado salsa
Mini Blue Shell Crab Cakes with Saffron Aioli
Surf & Turf Skewer / beef tenderloin tip, tiger shrimp, scallop, salsa verde
Blackened Jumbo Shrimp on a cucumber round with mango salsa
Seared Ahi Tuna on buttered crostini with wasabi mousse
Prosciutto and Thai Basil wrapped Black Tiger Shrimp
VEGETARIAN
Price based per piece
Shallow fried Parmesan risotto balls with a rich tomato sago & sweet balsamic reduction
Grilled vegetable and bocconcini skewer
Brie & Artichoke patè on toasted crostini
Chilled Heirloom tomato gazpacho in a cucumber shot glass
Pear Bruschetta with caramelized onions, tripe crème brie, buttered crostini
Boursin mousse stuffed potato skins
ALTERNATIVE
Price based per piece
Mini Burgers with Brie Cheese, baby arugula and grainy mustard
Citrus Marinated Chicken Satays with lime chili remoulade
Hoisen Chili Beef Satays with chipotle aioli
Hickory Smoked Chicken, baby arugula, caramelized onions, cheese curds, balsamic reduction on toasted naan bread.
Wonton chips with duck confit, goat cheese mousse.
