Plated Sitdown

Formal Dinner in the Forest

At each table, a selection of fresh, grilled and crisped breads with spreads &tilde butter, charred spring onion spread, fennel tapanade

Amuse bouche at the table

Shooter of chilled sweet corn chowder, with popcorn shoot, asiago crisp, and truffled popcorn

Heirloom tomatoes, shallot vinaigrette, dollopped with arugula pesto, crumbled feta, and a nest of crispy onion hay

Basil-lime sorbet

Choice of entrée, predetermined —

Rosemary seared beef tenderloin with merlot jus


Cedar planked rosemary fillet of wild salmon, with caper butter sauce

Served with roasted garlic mashed rutabaga and Yukon gold potatoes Balsamic grilled asparagus spears

Orange, yellow & purple new carrots

Snow pea sprout garnish

‘Full on’ chocolate wedding cake, covered in white fondant and decorated with hot pink gerberas Muskoka Roastery coffee and a selection of teas

Family Style Wedding Dinner

Passed hors d’oeuvres

Butter pecan shrimp lollipops

Bombay chicken breast fritters, with mango chutney dip

Classic tomato basil bruschetta

Smoked salmon florette, on handmade red river pumpernickel, with lemon cream cheese & minced chives

Displayed hors d’oeuvres

Queso Fundido — an addictive warm Mexican cheese fondue, topped with grilled chorizo sausage and sweet peppers, served with veggie sticks, bread sticks and nachos for dipping

Family style dinner — plattered to each table

Salad course

Sliced summer tomatoes, drizzled with shallot dressing

and topped with dollops of pesto, crumbled feta and crispy onions

Fresh salad greens with julienne vegetables,

Fresh strawberries and orange segments, strawberry-rosemary dressing

Fancy rolls with fresh butter

Main course

Platters of grilled striploin steaks with peppercorn sauce

With a few pieces of grilled chicken in a natural lemony thyme jus, option for each table

Fresh grated horseradish and béarnaise

Mini roasted potatoes — Fresh beans with crispy bacon — Steamed carrots chive butter

Dessert plated to each guest

Lemon wedding cake, with lemon curd filling and lemon buttercream, Served with lemon meringue icecream and topped with a warm berry medley

Muskoka Roastery coffee, with a selection of teas

Plated Wedding Menu

Hors d’oeuvres

Wine pastry tartlettes, filled with melting leeks and brie fondue

Savoury wild mushroom and smoked gouda bread pudding bites

Wildflower honey & black tea glazed salmon skewers

Seared lamb loin on rosemary scones, seasonal berry compote

Plated dinner

At each table bread baskets of fresh, grilled and crisped breads, with butter and charred spring onion spread

Composed salad of summer seedling greens, with warm Woolwich chevre,

vine tomatoes, whole roasted garlic, balsamic reduction and hand made flatbreads

Parmesan crusted chicken breast, with tomato, mushrooms, and peppers, Roasted garlic mashed potatoes, and bundled asparagus

Chocolate and vanilla cupcakes

offered with dark chocolate gelato and French vanilla icecream in filo pastry cups

Three snacking tables, for later in the evening...

  • Tapas, a selection of grilled and crisp breads with Mediterranean spreads
  • Home baked pastries with coffee
  • Retro candy station

Plated Dinner at the Cottage

Served with a selection of fresh, grilled, and crisped breads, tapanade, charred spring onion spread, red pepper-feta spread and butter at each table


Late summer salad greens, tossed with aged balsamic vinaigrette, toasted pecans, fresh pear and crumbled chevre


Crispy shrimp and lobster salad, on a bed of shredded nappa with puffed rice noodles, Jicama slaw, and creamy sesame scallion dressing

Main course
Pre determined choice of entrée

Fillet of beef, ancho chili rubbed and grilled medium, with red wine jus and grilled mushrooms


Fillet of Atlantic salmon, lemon & rosemary marinated, merlot reduction


Wild mushroom and brown lentil filo pocket

All entrées served with fondant potato, steamed asparagus, and caramelized thyme roasted root veggies, garnished with crispy snow pea sprouts


Ginger lime sorbet

Sweets and treats

Individual white chocolate & cranberry cheesecakes, scattered with Muskoka wild blueberries Presented with berry coulis, gold dusted, and offered with Muskoka Roastery coffee and teas

Much later in the evening...

Boxes of freshly made poutine, with cheese curds and red wine sauce

And boxes of sweet potato frites, and lotus root frites, with chipolte aioli

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