events catering - elle cuisine · at elle cuisine, we believe that one’s love for life is...
TRANSCRIPT
EVENTS CATERING
INF
O@
EL
LE
CU
ISIN
E.C
A
E L L E C U I S I N E . C A
ABOUT US
CHEF LAUREN MOZER
WEDDING OFFERINGS
CORPORATE OFFERINGS
PRIVATE OFFERINGS
FLORAL & DECOR
STAFFING
MENUS
page 04
page 07
page 08
page 10
page 12
page 14
page 15
page 16
C O N T E N T S2
/ E
AT
/ L
OV
E /
LIV
E /
EN
JO
Y
OUR STORY
“eat, love, l ive, enjoy.” That ’s the adage we l ive and work by.
At elle cuisine , we bel ieve that one’s love for l i fe is inseparable from one’s enjoyment of food. We hope to inspire this same feel ing in every guest we cook for .
Founded in 2010 , elle cui s i n e is a ful l-service catering and event planning company that offers interactive and personal ized cul inary experiences. From int imate private cooking classes and mult i-course tast ing menus to large-scale corporate affairs and weddings, elle cuisine’s mission is to serve the f inest food and create engaging atmospheres in which moments are shared and relat ionships f lourish.
elle cuisine’s growing team of chefs , planners , and service staff are eager to take on events of al l s izes , from romantic two person dinners to 600 person galas. In partnership with industry professionals , the elle team works col laboratively to ensure the unique requirements of every event are executed with care and attention.
elle cuisine offers a ful l service event planning and catering experience. From custom menu development to venue placement, décor recommendations to mixology and sommelier services.
A B O U T U S4
/ E
AT
/ L
OV
E /
LIV
E /
EN
JO
YIN
FO
@E
LL
EC
UIS
INE
.CA
E L L E C U I S I N E . C A
A B O U T U S
CHEF LAUREN MOZER
EAT
L IV E
LOVE
ENJOY
LAUREN MOZER IS THE FOUNDER, EXECUTIVE CHEF, AND CEO OF elle cuisine .
Lauren attended McGil l University where she completed her undergraduate degree fol lowed by George Brown Col lege, where she graduated with honours from the
Cul inary Management Program. At 23, whi le st i l l ful l-t ime at George Brown Col lege, Lauren founded elle cuisine , with an init ial focus on private chef services. In the
past 8 years , the company has quickly grown into a mid-sized business, employing over 30 people ful l-t ime and hundreds of others via casual contracts (event staff) ,
Whi le satisfying thousands of cl ients . With a current focus on ful l-service event management and catering, Lauren’s passion for offer ing top qual ity interactive
and personal ized cul inary experiences is at the core of elle’s values.
Our Philosophy
Quality and taste are top prior it ies for our chefs . Menus are constantly evolving as we play on the tastes of the seasons, drawing
inspiration from global trends and the col laborative input of our cl ients .
Let us be the si lent partner that bears the burden of making sure the pieces f i t f lawlessly together , whi le you remain the star of your story , enjoying every moment. Our team of experienced event
planners are ready to coordinate every detai l of your event , whether i t be a wedding, corporate
event or pr ivate party .
From custom menu development to venue placement, décor recommendations to mixology
and sommelier services… we aim to create an atmosphere of genuine hospital i ty so our cl ients
and their guests can truly experience every moment.
I t ’s no secret that the success of an event depends on many detai ls s imultaneously working
together . Along with industry partners , the el le event planning and catering teams work
col laboratively to ensure the unique requirements of every event are executed with care and
attention.
—LAUREN MOZER
6 /
EA
T /
LO
VE
/ L
IVE
/ E
NJ
OY
INF
O@
EL
LE
CU
ISIN
E.C
A
E L L E C U I S I N E . C A
F O U N D E R
WEDDINGOFFERINGS
elle cuisine IS PROUDLY RECOGNIZED AS A TOP TORONTO WEDDING CATERER AND PLANNING TEAM. WHETHER YOUR WEDDING IS LARGE OR SMALL, FORMAL OR CASUAL, INDOOR OR OUTDOOR, WITHIN THE GTA OR ABROAD – THE ELLE TEAM WILL DELIVER AN UNFORGETTABLE EXPERIENCE ON SUCH A SPECIAL DAY.
elle cuisine’s stel lar team of event planners are avai lable to help with planning and event design, whether you’re looking for day-of coordination, month of , or a ful l-service wedding planning package. From cocktai l-style weddings to mult i-course tast ing menus, el le cuisine’s mission is to serve the f inest food whi le creating engaging atmospheres in which the most special of moments are shared.
elle cuisine maintains strong relat ionships with venues across Toronto and are proud to partner with many of the top venues in our city . Reach out to one of our wedding planners to get the guidance you need to pick the perfect venue for your needs and preferences. From the venue, to the food, to the f lowers , to the rentals , elle’s wedding planners can help manage every detai l of your special day. I t wi l l go off without a hitch and you and your guests wi l l remember a f lawless event for a l i fet ime.
EVENT RENTALS
FURNITURE RENTALS
CHAIR & L INEN RENTALS
TABLESCAPE DESIGN
FLOORPLAN DESIGN
EVENT SCHEDULING & MANAGEMENT
EVENT LOGISTICS
SPECIAL PARTY RENTALS (FOOD TRUCKS,
HOT DOG CART, BOUNCY CASTLE)
EVENT ENTERTAINMENT
LIGHTING & SOUND PRODUCTION
WINE & COCKTAIL PAIRINGS
CUSTOM MENU PLANNING
OUR WEDDING PLANNERS PROVIDE A VARIETY OF SERVICES THAT INCLUDE,
BUT ARE NOT LIMITED TO:
W E D D I N G S8
/ E
AT
/ L
OV
E /
LIV
E /
EN
JO
YIN
FO
@E
LL
EC
UIS
INE
.CA
E L L E C U I S I N E . C A
CORPORATE EVENTSAT elle cuisine , WE ARE PROUD TO BE RECOGNIZED AS ONE OF THE BEST CORPORATE CATERING AND EVENT PLANNING COMPANIES IN TORONTO. WHEN WORKING WITH THE e lle c ui s i n e TEAM, YOU CAN
FEEL CONFIDENT THAT YOUR COLLEAGUES AND BUSINESS PARTNERS WILL UNDOUBTEDLY BE IMPRESSED!
FESTIVE HOLIDAY PARTIES
ANNIVERSARY & MILESTONE
CELEBRATIONS
CLIENT HOSTING LUNCHES, DINNERS &
COCKTAIL RECEPTIONS
NETWORKING EVENTS
PRODUCT LAUNCHES
OFFICE/STORE OPENINGS
PRODUCT SAMPLING & POP-UPS
SUMMER BBQ`S
FUNDRAISERS & CHARITY GALAS
CONFERENCES & PANEL DISCUSSIONS
CORPORATE COOKING CLASSES
INTERACTIVE FOOD STATIONS
THEMED PARTIES (HEROES & VILLAINS, CARNIVAL, OKTOBERFEST, CASINO
ROYALE, HALLOWEEN, ETC)
elle cuisine OFFERS THE PERFECT SOLUTIONS FOR YOUR NEXT CORPORATE
PARTY, CELEBRATION, OR TEAM-BUILDING SESSION. EVENT IDEAS
INCLUDE, BUT ARE NOT LIMITED TO:
Our dedication to professional ism, qual ity , f lexibi l i ty and cl ient satisfaction is at the core of our success and thus the success of our cl ient experiences.
Corporate catering menus are custom-created to ensure each of our cl ients is presented with a dist inct , personal ized and high-end experience made with only the freshest and highest qual ity
ingredients . Specif ic dietary needs are identif ied during the planning process to ensure every unique detai l of your event exceeds satisfaction.
elle cuisine’s talented and experienced corporate event planners are readi ly avai lable to answer questions and provide strategic guidance throughout the coordination process.
Here are a few cl ients we`ve had the pleasure of working with:
C O R P O R A T E E V E N T S1
0 /
EA
T /
LO
VE
/ L
IVE
/ E
NJ
OY
INF
O@
EL
LE
CU
ISIN
E.C
A
E L L E C U I S I N E . C A
C O R P O R A T E E V E N T S
PRIVATE CATERINGWITH AN INITIAL FOCUS ON PRIVATE CHEF EXPERIENCES IN THE HOME,
THE elle cuisine TEAM IS A TOP CHOICE FOR PRIVATE EVENT CATERING IN TORONTO.
Enjoy restaurant cal iber food, service and company without leaving the comfort of your home. Our cl ients col laborate with our chefs to create a customized gourmet menu, and work with our event planners to coordinate tablescape design, rentals , décor , f loral and
staff ing requirements to ensure a f lawless and memorable experience.
Our Executive Chef and CEO, Lauren Mozer , pays close attention to the synergy between food and social connection. From int imate private cooking classes and
mult i-course tast ing menus, cocktai l part ies and charity events , e lle c ui s i n e `s mission is to serve the f inest food and create engaging atmospheres in which moments are
shared and relat ionships f lourish.
elle cuisine has a reputation for planning and catering Toronto private part ies . Whi le qual ity and taste are top prior it ies for the e lle team, we bel ieve that the success of an
event depends on many detai ls s imultaneously working together . Our event planners are experienced and avai lable to coordinate every detai l of your special event .
ENGAGEMENT PARTIES
BRIDAL SHOWER
BABY SHOWER
BAR/BAT MITZVAH
BIRTHDAY CELEBRATIONS
COTTAGE PARTIES
INTIMATE PRIVATE DINNERS
HOLIDAY PARTIES
ANNIVERSARY CELEBRATIONS
PRIVATE COOKING LESSONS
TASTING MENUS
FOOD & WINE PAIRINGS
EVENT IDEAS INCLUDE, BUT ARE NOT LIMITED TO:
12
/ E
AT
/ L
OV
E /
LIV
E /
EN
JO
YIN
FO
@ E
LL
EC
UIS
INE
.CA
E L L E C U I S I N E . C A
P R I V A T E O F F E R I N G SP R I V A T E O F F E R I N G S
FLORAL & DÉCOR
One of our favourite things to do for cl ients is to arrange gorgeous event f lowers! For us , i t ’s about making sure that every single aspect of your event is perfect – and f lowers done
r ight create a gorgeous ambiance. Special iz ing in f lorals ranging from accents , table centrepieces, ful l scale f loral runners , br idal bouquets , baskets , wreaths and much more!
Our events team also has extensive experience in event design including customized table sett ings, personal ized stationary, cal l igraphy signage and anything else you
can dream of to blow your guests away!
Col laborate with our amazing event planners on creating the perfect sett ing for your special event .
STAFFING
At elle cuisine , we bel ieve in a col laborative, team-focused approach to execution, planning, innovation and support . We are a boutique f irm with approximately 30 ful l-t ime employees. Our k itchen and off ice are located in the same bui lding, and members from each of our teams work together to ensure every event detai l is careful ly managed and
thought through. We feel our s ize al lows us to communicate freely and openly , encouraging col laboration. We feel that this attr ibute, in combination with our dedication to a
personal ized and customized approach to our cl ient relat ionships adds tremendous value to the cl ient experience and overal l success of the event .
We manage a team of nearly 200 contract workers who we rely on as our Onsite Event
Staff . S ince the creation of elle cuisine , we have developed a strong team of Event Managers , Bartenders and Wait Staff , al l of whom are Smart Serve and Food Handler
cert i f ied. Our whole team is committed to providing excel lent service and has vast knowledge of our food.
When working with the elle cuisine team, you can count on our hands on, col laborative
approach from planners , to chefs to event staff and designers to ensure that the unique requirements of any event are executed with care and attention, every step of the way.
F L O R A L & D E C O R1
4 /
EA
T /
LO
VE
/ L
IVE
/ E
NJ
OY
INF
O@
EL
LE
CU
ISIN
E.C
A
E L L E C U I S I N E . C A
S T A F F I N G
CHEF LAUREN MOZER BRINGS A DISTINCTIVE CULINARY STYLE TO EVERY BITE . TRAINED IN CLASSICAL FRENCH TECHNIQUES, MOZER IS INSPIRED BY THE MANY
FOOD CULTURES AND PREFERENCES OF HER DIVERSE CLIENT L IST .
elle cuisine’s MENUS ARE CONSTANTLY EVOLVING. ELLE CUISINE’S CHEFS ENJOY PLAYING ON THE TASTES OF THE SEASONS, DRAWING ON INSPIRATION FROM PERSONAL FOOD EXPERIENCES,
AND MOST IMPORTANTLY, FROM THE COLLABORATIVE INPUT OF OUR CLIENTS.
FROM TH E S EA
LUCKY L IME OYSTER
VODKA CURED GRAVLOX
JERK MARINATED PRAWNS
SZECHUAN-STYLE PRAWNS
PAN-SEARED SEA SCALLOP
AHI TUNA POKE
BLACKENED AHI TUNA TATAKI
elle’ s CRAB CAKE
GRILLED WHITEFISH TACO
elle’ s LOBSTER ROLL
BUTTER-POACHED LOBSTER
LOBSTER GRILLED CHEESE
BITE-SIZED LOBSTER CORN DOGS
LOBSTER MAC’N CHEESE BITES
FROM TH E L AND
SMOKED LAMB RIBS
LAMB MEATBALL FLATBREAD
LAMB LOLLIPOPS
ONTARIO LAMB SLIDER
YORKSHIRE PUDDING
MARINATED FLANK STEAK SATAYS
STEAK TARTARE
GRILLED MIAMI RIBS (BEEF)
SEARED BEEF TENDERLOIN CARPACCIO
BRAISED BEEF SHORT RIB SL IDER
BEEF CHUCK SLIDER
SATAY L ILET & SATAY AYAM
CRISPY CHICKEN WING DRUMETTES
BUTTER CHICKEN BITES
BUTTERMILK FRIED CHICKEN & WAFFLES
CRISPY CHICKEN SAMMY
MID-EAST CHICKEN SATAYS
PORK BELLY BLT
BITE-SIZED PORK DUMPLINGS
SMOKEY PULLED PORK TACO
PROSCIUTTO & FIG FLATBREAD
PEKIN DUCK & SCALLION PANCAKE
FROM TH E EARTH
FRESH VIETNAMESE SPRING ROLLS
BITE-SIZED CARAMELIZED SHALLOT ARANCINI
PIMENTO PEPPER & SMOKED CHEDDAR ARANCINI
WILD MUSHROOM & TRUFFLE ARANCINI
ROASTED BEET RISOTTO CAKE
RED PEPPER & BRIE GRILLED CHEESE
RED WINE CARAMELIZED ONION & BRIE GRILLED CHEESE
KUNG PAO CAULIFLOWER
CHARRED BROCCOLI
BITE-SIZED PEKORA
EGGPLANT PARM SAMMY
FRIED GNOCCHI
FRIED SMOKED CHEDDAR NUGGETS
WILD LEEK RAVIOLI
ONTARIO PEA TORTELLINI
ROASTED BUTTERNUT SQUASH RAVIOLI
HANDMADE GOAT’S MILK RICOTTA CROSTINI
WILD MUSHROOM & TRUFFLE BRUSCHETTA
PEACHES & CHEESE BRIOCHE
ROASTED RAINBOW BEET & FRIED GOAT CHEESE SALAD
HEIRLOOM TOMATO & FRIED BOCCONCINI CHEESE SALAD
HOMEMADE TRUFFLE & AGED CHEDDAR PEROGIES
TRUFFLED MAC’N CHEESE
CRISPY YUKON GOLD POTATO FRITES
S WEET ENDINGS
BITE-SIZED BRIOCHE DOUGHNUT
FRESHLY FRIED CHURROS
BITE-SIZED DARK CHOCOLATE TORTE
MINIATURE STICKY BUNS
MINIATURE STICKY TOFFEE PUDDING
BITE-SIZED LEMON & VANILLA BEAN CRÈME BRULEE
BITE-SIZED DARK CHOCOLATE CRÈME BRULEE
HOMEMADE CHOCOLATE ECLAIRS
MINIATURE KEY L IME TARTLETTES
MINIATURE ICE CREAM SAMMY
BITE-SIZED S ’MORE
HORS D’OEUVRES
M E N U S1
6 /
EA
T /
LO
VE
/ L
IVE
/ E
NJ
OY
INF
O@
EL
LE
CU
ISIN
E.C
A
E L L E C U I S I N E . C A
M E N U S
MENUS
INTERACTIVE STATIONS
PORCHETTA STATION
LOBSTER BOIL
STEAM BUN STATION (BAO)
elle’s SMOKEHOUSE STATION
SOUP & GRILLED CHEESE STATION (Fal l & Winter)
Slow-roasted Porchetta pork tenderloin stuffed with garl ic , fresh herbs, lemon, wrapped in I tal ian prosciutto, and then wrapped again in pork bel ly . Served on a freshly baked Kaiser bun. served with: truff le aiol i , roasted garl ic aiol i , homemade hot sauce, grainy Di jon, provolone cheese, parmesan reggiano, arugula
Steamed Lobster steamed in beer , basted in garl ic & chive butterserved with: beer steamed clams & mussels , smashed new potatoes, sweet corn on the cob, organic sprouts & arugula salad, freshly baked brioche
Caramelized Parsnip & Celeriac Soup w/ Brie & Wild Mushroom Gri l led Cheese
Vidalia Caramelized Onion Soup w/ Smoked Cheddar & Gruyere Gri l led Cheese
options include: Braised Pork Bel ly , Beef Short Rib , Kung Pao Chicken, Soy-glazed Shitake Mushrooms, Crispy Tofu
options include: Smoked Brisket , Smoked Chicken Breast , Smoked Lamb Ribs, Smoked Pul led Pork , Beef Ribs , Baby Back Ribs, Smoked & Stuffed Portobel lo Mushrooms
(LUNCH, DINNER, DESSERT)
BRA ISE D BE E F SHORT RIB STA TION
CON FIT CHICK E N STA TION
Slow-roasted Angus Strip Steak Gri l led bel l pepper puree, char-roasted baby zucchini , Argentinian chimichurr i , purple potato chip garnish
Slow-braised Chicken Confit served on a bed of caramelized parsnip & celer iac puree, French beans, caramelized cippol ini onions, garnished with fr ied kale
SPANISH TAPAS BAR Options include Jamon Serrano, Tort i l la Espanola, Croquettas al Queso y Jamon, Gambas al Aj i l lo , Patatas Bravas, Pulpo a la Gal lega, Pan Con Tomate
OY STE R BA R Assorted East Coast & West Coast Oysters shucked l ive on a bed of crushed ice for interactive experience
BRU SSE L SP ROU T & K A LE CA E SA R e lle ’s Caesar Salad
crisp romaine, organic kale , saved brussel sprouts lemony caesar dressing, shaved reggiano, maple bacon, br ioche croutons, tempura fr ied egg
M E N U S1
8 /
EA
T /
LO
VE
/ L
IVE
/ E
NJ
OY
INF
O@
EL
LE
CU
ISIN
E.C
A
E L L E C U I S I N E . C A
M E N U S
CHICK E N / SHRIM P & GRITS STA TION
FRIE D CHICK E N & W A FFLE S
SA LM ON TROU T STA TION
SE A RE D BRA N ZIN O STA TION
P OP CORN - CRU STE D SCA LLOP STA TION
RAMEN NOODL E BAR
S TICKY TOFFEE PUDDING
BIBIMBAP BAR
INTERACTIV E S MORE STATION POKE BAR
FL OURL ES S DARK CH OCOLATE TORTE
CH URROS S TATION
S TRAWBERRY FIEL DS FOREVER
S UNDAE S TATION
INTERACTIV E TACO S TATION
Chicken or Shrimp & Gritsserved with: asiago & parmesan grits , sautéed veg, smokey jus , holy tr inity salsa, cr ispy chicken skin garnish,
e lle ’s Buttermilk Fried Chicken freshly fr ied onsite , served on a cheddar and chive waff le , maple hot sauce and di l l ranch south-western style coleslaw
Herb-encrusted Salmon Trout served with: truff led caul i f lower puree, chestnut raviol i , brown butter , roasted caul i f lower , purple potato chip garnish
Crispy Branzino (European Sea Bass) served with: smoked sweet potato puree, roasted cherry tomatoes, creamed leeks, Argentinian chimichurr i , f resh pea sprouts
Popcorn-crusted Jumbo Scallops served with: smoked corn puree, fr ied brussel sprouts , cr ispy pancetta
Delicious Rich Ramenramen noodles, r ich dashi broth OR vegetarian broth, 63 degree egg, s lowroasted pork bel ly OR soy-roasted chicken, shitake & enoki mushrooms, green onion, baby bok choi , toasted nori , sr iracha, soy, pickled ginger
Our famous sticky toffee pudding smothered in bourbon butterscotch
w/ L iquid nitrogen caramel corn & L iquid nitrogen cinnamon ice cream
options include: Spiced Dry-aged Ground Beef , Peking-style Duck Confit , Soy-braised Chicken, Fr ied Si lken Tofuserved with: seasoned st icky r ice, 63 degree sous vide egg, assorted Kimchi-style pickled veg, special sauce; Sr iracha, zesty micro sprouts , black and white sesame
includes: Homemade Graham Crackers , Homemade Marshmallows & Marshmallow Fluff , Warm Chocolate Brownie with Graham Cracker Crust , L iquid Nitrogen Burnt Marshmallow Ice Cream, Smoked & Salted Caramel Sauce
Salmon Poke Bowlsushi grade salmon, l ime & ginger vinaigrette, sr iracha aiol i , season st icky r ice, pickled enoki mushrooms, edamame, pickled pink onions, shaved baby cucumber, toasted nori , micro sprouts
Ahi Tuna Poke Bowlsushi grade ahi tuna, avocado, wakame, pickled ginger , green onions, spicy soy vinaigrette, sesame seeds, seasoned st icky r ice, j icama, daikon radish, micro sprouts
Liquid nitrogen vanil la ice cream, chocolate & orange meringue, macerated berries, micro mint
Freshly fr ied churros, dark chocolate ganache, white chocolate ganache, cinnamon sugar, dulce de lecce
Macerated Ontario Strawberries Homemade mint & strawberry ice cream, lavender crumble, crunchy meringues, honey roasted pine nuts, lemon sorbet
Liquid nitro Tahit ian vanil la bean ice cream, l iquid nitro chocolate ice cream, served in waffle cone bowls
Served with: Dark chocolate ganache, salted caramel , bourbon f lambed baby bananas, crunchy sponge toffee, half baked cookies & brownie bits
Options include: Smokey Pul led Pork Carnita, Smoked Chicken Taco, Ancho Chi l i Beef (braised short r ib) , B lackened Flank Steak, Gri l led Whitef ish, Crispy Cod Fr ied Avocado
MENUS
DUO OF LAMB STATION Slow-roasted Leg of Lamb
stuffed with roasted garl ic , lemon zest , rosemary & thyme
Braised Lamb Shank in Madeira Jus served with: roasted garl ic & chive potato puree chive, coffee-roasted carrots lemon buttered French green beans, Madeira jus , heir loom carrot cr isps
HANDMADE GNOCCHI STATION
RISOTTO STATION
Handmade Yukon Gold Potato Gnocchi San Marzano tomato sauce, roasted red & yel low cherry tomatoes, basi l oi l , micro basi l , housemade r icotta cheese, fr ied tomato skins
Handmade Spinach Gnocchi housemade chicken merguez sausage, paprikash sauce, summer corn, piqui l lo peppers , goat cheese snow, chive & garl ic oi l
Handmade Sweet Potato Gnocchi smoked gorgonzola sauce, cr ispy pancetta, confit cippol ini onions, pea shoots
Braised Beef Short Rib Risotto slow-braised short r ibs , red wine, bone marrow butter , smoked butternut squash, parmesan reggiano
Roasted Cherry Tomato & Shallot Risotto roasted red & yel low cherry tomatoes, sautéed shal lots , goat cheese, fresh basi l
Wild Mushroom & Truff le Risotto chanterel les , k ing oyster , shi i take, portabel lo , oyster mushrooms, white truff le oi l , caramelized shal lots , parmesan reggiano, cr ispy shal lots
M E N U S2
0 /
EA
T /
LO
VE
/ L
IVE
/ E
NJ
OY
INF
O@
EL
LE
CU
ISIN
E.C
A
E L L E C U I S I N E . C A
M E N U S
ONTARIO STRAWBERRY MOJITO housemade Ontario strawberry & mint syrup,
freshly squeezed l ime juice, muddled mint & l ime,
white rum, topped with soda, garnished
with fresh mint
VODKA BASIL LEMONADE citrus vodka, basi l s imple syrup, freshly squeezed
lemon juice, garnished with fresh raspberr ies
SPICED MANHATTAN dry vermouth, housemade spiced bourbon,
brandy soaked cherry , torched grapefruit
ESQUIRE
housemade spiced bourbon, Grand Marnier ,
freshly squeezed lemon juice, freshly squeezed
orange juice, orange bitters , garnished with
torched orange zest twist
NEW OLD FASHIONED whisky, tr iple sec, freshly squeezed lemon juice,
rosemary simple syrup, garnished with
brandied cherr ies
AUTUMN LEAVES
reserve rye, homemade maple ginger syrup,
dash of bitter , squeeze of grapefruit , served on
ice, soda to top, garnished with candied ginger
SMOKED BLACKBERRY MARGARITA smoked blackberry juice, l ime juice, tequi la ,
smoked salt r im, fresh blackberry
CHARCOAL OLD FASHIONcharcoal adds black colour to the drink
HEAD ON BERRY C OL L IS ION fresh blackberr ies , fresh blueberr ies , freshly
squeezed lemon juice, agave nectar , vodka,
ice cubes, sprig of mint to garnish,
soda water to top
WATERMELON & BAS IL S MAS H
fresh watermelon juice, fresh basi l ,
white balsamic syrup, vodka, garnished with
quick-pickled watermelon r ind
CUCUMBER & GIN T OM C OL L INS freshly squeezed lemon & l ime juice, mint s imple
syrup, muddled cucumber, cucumber water , gin ,
housemade mint sugar r im
SMOKED ROSEMAR Y & BL OOD ORANGE BOURBON S OUR torched rosemary sprig, blood orange juice,
lemon juice bourbon
SIGNATURE COCKTAIL MENU
M E N U S2
2 /
EA
T /
LO
VE
/ L
IVE
/ E
NJ
OY
INF
O@
EL
LE
CU
ISIN
E.C
A
E L L E C U I S I N E . C A
M E N U S
FIRST COURSE Ahi Tuna Ceviche
chi l i oi l , soy & ginger glaze, bel l peppers ,
avocado, Asian pear , cr ispy lotus root
SECOND COURSEJerusalem Artichoke Soup
Rosemary & truff le crème fraiche,
duck confit croquette, brown butter ,
shaved truff les , micro arugula
THIRD COURSE Popcorn-crusted Scallop
Asiago grits , Cajun-spiced prawn,
holy tr inity salsa, smoked paprika oi l
FOURTH COURSE Lobster Raviol i
Saffron beurre blanc, tarragon,
chive & garl ic oi l , shaved fennel
FIFTH COURSE Warm Mushroom & Kale Salad
Sautéed wi ld mushrooms, shaved parmesan
reggiano, purple & black kale , truff le & aged
balsamic vinaigrette, toasted walnuts , panko
crusted quai l egg, white balsamic &
sherry reduction
SIXTH COURSE 24-hour Braised Beef Short Rib a la
Bourguignon
smoked butternut squash puree, confit
cippol ini onions, bone marrow buttered
asparagus, red wine jus ,
heir loom carrot cr isps
OR
Miso-glazed Black Cod
Carrot ginger puree, chi l l i & garl ic Chinese
broccol i , soy-glazed shitake mushrooms,
cr ispy r ice noodles, black sesame
SEVENTH COURS E Artisanal Cheese Board
Local & imported cheeses, truff le honey, fresh
f igs , fresh breads & crost inis
DESSERTDeconstructed Key Lime Pie
Tangy l ime curd, torched meringues buttons,
torched marshmallow f luff , graham cracker
crumble, homemade burnt marshmallow
ice cream
SAMPLE TASTING MENU
“EAT, LOVE, L IVE, ENJOY”
M E N U S2
4 /
EA
T /
LO
VE
/ L
IVE
/ E
NJ
OY
INF
O@
EL
LE
CU
ISIN
E.C
A
E L L E C U I S I N E . C A
M E N U S
H ORS D ’ OEUVRES Ahi Tuna Poke
black sesame, ginger & soy marinade,
bel l peppers , Asian pear , scal l ions,
avocado mousse, taro root chipt
Yorkshire Pudding
Petit Yorkshire puddings stuffed with
shaved beef tenderloin , dr izz led in beef jus ,
horseradish Buttermilk
Fried Chicken & Waffles
buttermilk fr ied chicken, cheddar & chive
waff le , bread & butter pickle ,
maple hot sauce
Bite-sized Caramelized Shallot Arancini
tradit ional I tal ian r isotto bal ls , fresh
mozzarel la , homemade marinara sauce,
fresh basi l oi l , shaved parmesan reggiano
FIRST C OURS EOntario Heir loom Tomato & Ital ian
Burrata
Basi l pesto, toasted pine nuts , marinated
Sici l ian ol ives, micro basi l , white balsamic &
sherry reduction
OR
Roasted & Gri l led Red Pepper Soup
Smoked cheddar nugget , chive & garl ic oi l ,
lemon & di l l crème fraiche,
zesty micro sprouts
MAIN COURSEHerb-crusted Dry-aged Beef Tenderloin
Caramelized shal lot puree, coffee buttered
heir loom carrots , French green beans,
red wine jus , garnished with cr ispy shal lots
OR
Caramelized Branzino
Smoked sweet potato puree, creamed wi ld
leeks , roasted cherry tomatoes,
Argentinian chimichurr i , pea sprouts
OR
Handmade Yukon Gold Potato Gnocchi
San marzano tomato sauce, roasted yel low &
red grape tomatoes, homemade basi l infused
r icotta cheese, basi l oi l , micro basi l ,
f r ied tomato skins
DESSERTDeath By Chocolate
Flourless dark chocolate torte, white
chocolate ganache, chocolate shortbread
crumble, chocolate meringues, mi lk
chocolate ice cream, raspberry sorbet
OR
e lle ’s St icky Toffee Pudding
bourbon butterscotch, roasted Ontario
apples, homemade cinnamon ice cream,
salted caramel popcorn
SAMPLE DINNER MENU
“EAT, LOVE, L IVE, ENJOY”
M E N U S2
6 /
EA
T /
LO
VE
/ L
IVE
/ E
NJ
OY
INF
O@
EL
LE
CU
ISIN
E.C
A
E L L E C U I S I N E . C A
M E N U S
