Date of Event- Saturday Augusat 24th, 2019Guest Chef- Franz Gordon Expected Number of Guests-60 Culinary Destination: CaribbeanNumber of Courses- 5 ( Appetizer/ Finger Foods, Starter, Main, Finisher, Dessert)

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Appetizer- Stuffed Mushroom CapsSuperb local mushrooms stuffed with a blend of queso cotija (Latin American style salted, semi-hard cheese) , cream cheese and fesh garlic topped with spring onion and parsley.

Smoked Cod FrittersWild Cod, smoked in house, blended into a potato based batter and gently fried to a golden crisp. Served with with lemon, dill and Garlic Aioli

Accompanied by: Chardonnay 2016

Starter – Guyanese Curried Shrimp Topped with cilnatro and micro-greens served on a paratha roti.

Accompanied By: Muscat 2017

Main- Traditional Slow Fired Jamaican Jerk BBQPerfectly seasoned and slow grilled over natural charcoal infused with Jamaican pimento and cooked to perfection.

Choice of Chicken and Pork Shoulder (or mix, of course) served with a fresh bluberry chutney, Arroz Con Coco (Cocount Rice) and a caribbean mixed vegetables medley (cabbage, carrots, onions, garlic and parsley in a hoisin reduction).

Accompanied By: Roxey Rose 2017 and Gewurztraminer 2016

Finisher- Tomato, Cucumber and Mango Salad with Goat Cheese Gently coated in Extra Virgin Olive Oil, Fresh Garlic, Salt, Basil and Ground Black Pepper.

Accompanied By: Riesling 2014

Dessert- Baba au RhumClassic ‘Baba au Rum’ served with fresh caramelized Ontario Peaches and mint, topped with a dollop of whipped cream and roasted pecans.