Due to numerous requests, we are pleased and excited, to announce our new catering division of Di Nardo’s Mansion – 7 North (Above and Beyond)

• Specializing in intimate gatherings from personal to corporate
• Chefs with full on-site service in your home or place of business creating signature breakfasts, lunches, dinners, hors d’oeuvres, canapés exclusively… for you!
•  Take-out or delivery
• Sit back, relax and enjoy an evening in the comfort of your own home with your friends, family or associates.  We’ll do the rest.
• Let us create your main courses, sauces, dressings, desserts for pickup or delivery… with advance notice, please
• Let’s make your entertaining our responsibility… your pleasure
• We are not challenged by multiculturalism… we welcome it
• From casual to gourmet… we can put it all together for you

  
 

BREAKFAST SELECTIONS MORNING START-UP Assorted freshly baked muffins and Danish pastries with butter and fruit jams Chilled orange, apple & grapefruit juices Fresh brewed regular and decaffeinated coffee and traditional & herbal tea selections "CRACKED EGGS" (PLATED) 2 Scrambled Eggs with home fried potatoes Toast with butter and fruit jams Choose two (2) breakfast meats; bacon, ham, peameal or sausage Chilled orange, apple & grapefruit juices Fresh brewed regular and decaffeinated coffee and traditional & herbal tea selections CONTINENTAL BREAKFAST Assorted freshly baked muffins, banana bread, Danish pastries, croissants with butter and fruit jams Sliced seasonal fresh fruit Chilled orange, apple & grapefruit juices Fresh brewed regular and decaffeinated coffee and traditional & herbal tea selections FIT & TRIM Bagels and low fat cream cheese Individual no-fat yoghurts or cottage cheese Fresh fruit salad Fruit cereal bars & muesli Chilled orange, apple & grapefruit juices Fresh brewed regular and decaffeinated coffee and traditional & herbal tea selections BREAKFAST BUFFET Assorted breakfast breads, Danish pastries, bagels and toast with butter and fruit jams Fresh fruit salad Bacon, sausage and ham Scrambled eggs* Home fried potatoes Chilled orange, apple & grapefruit juices Fresh brewed regular and decaffeinated coffee and traditional & herbal tea selections * Eggs benedict instead of scrambled eggs - add $3.00 per person

LUNCHEON SUGGESTIONS BANQUET STYLE Please choose one selection only from under each course Each lunch menu selection includes fresh rolls and freshly brewed regular and decaffeinated coffee & traditional and herbal teas APPETIZERS Caesar salad Tomato, Bocconcini salad with basil dressing Mixed green salad with balsamic vinaigrette Spinach & feta salad with lemon dressing Tuscan vegetable soup Charred tomato Cream of leek and potato soup Chicken vegetable soup ENTREES SPINACH & FETA STRUDEL served on fresh tomato pepper coulis with a medley of garden vegetables SESAME CRUSTED CHICKEN wok charred vegetables with a honey soy glaze GRILLED GREEK CHICKEN with tomato onion salsa and a medley of garden vegetables CHEESE MANICOTTI baked with asiago cheese and served with garden vegetables in a tomato basil cream sauce GRILLED ATLANTIC SALMON with rice pilaf in a lemon chive beurre blanc ROAST STRIPL0IN OF BEEF with red wine shallot jus, roasted mini potatoes and medley of garden vegetables DESSERTS Profiteroles with custard cream and chocolate sauce Apple crisp tartlet with French vanilla ice cream Fresh fruit flan with vanilla sauce Bailey's chocolate mousse cup Pecan pie

LUNCHEON SUGGESTIONS BUFFET STYLE DELI SANDWICH BOARD (5 quarters per person) Assorted deli sandwiches with egg salad, salmon salad, tuna salad, ham & cheese and roast beef Two (2) Chef's salads Relish tray Assorted fresh baked cookies Freshly brewed regular and decaffeinated coffee, selections of traditional and herbal teas DELUXE OPEN FACED SANDWICH BOARD (3 pieces per person) Roasted chicken club, grilled vegetable, sliced grilled striploin steak and smoked salmon and red onion relish Prepared on a variety of baked breads Mixed California greens with assorted dressings Vegetable crudites platter with assorted dips Assorted French pastries Freshly brewed regular and decaffeinated coffee, selections of traditional and herbal teas BREAK SELECTIONS COFFEE BREAK Platter of assorted fresh baked cookies Freshly brewed regular and decaffeinated coffee Selection of traditional and herbal teas HEALTHY BREAK Assortment of freshly sliced seasonal fruit, granola bars, and individual yogurts Selection of sparkling and still mineral water and chilled fruit juices ADDITIONAL ITEMS TO ENHANCE YOUR BUFFET LUNCHEON Soup of the day Refresh Coffee/Tea Assorted Soft Drinks Mineral/Bottled Water Brownies or Cookies

LUNCHEON SUGGESTIONS BUFFET STYLE BBQ BUFFET Seasonal vegetable crudités with dips Two (2) Chefs salads Burger, hot dog and hot Italian sausages with fresh bakery buns Condiment and relish tray Assorted fresh baked cookies Freshly brewed regular and decaffeinated coffee, selections of traditional and herbal teas DELUXE BBQ BUFFET Seasonal vegetable crudités with dips Three (3) Chefs salads Grilled beef medallions, grilled chicken brochettes and Italian sausages with fresh bakery buns Gourmet condiment and relish tray Assorted fresh baked cookies and pastries Freshly brewed regular and decaffeinated coffee, selections of traditional and herbal teas SIGNATURE LUNCH BUFFET Fresh breads, rolls and butter Seasonal vegetable crudites with dips Mixed green salad with assorted dressings, Greek salad, German potato salad, Marinated grilled vegetable salad, Roasted mushroom salad, Caesar salad Chefs pasta primavera Grilled beef medallions with red wine jus Choose either teriyaki salmon or grilled chicken breast in a leek sauce Medley of seasonal vegetables Rosemary roasted mini potatoes Chefs selection of cakes & pies Sliced seasonal fresh fruit Assorted dessert squares & cookies Freshly brewed regular and decaffeinated coffee and selections of traditional and herbal teas SUMMIT LUNCH BUFFET Fresh breads, rolls and butter Seasonal vegetable crudites with dips Mixed green salad with assorted dressings, Greek salad, German potato salad, bean salad, Caesar salad Chefs pasta primavera Choose either teriyaki salmon or grilled chicken breast Provencal Medley of seasonal vegetables Rosemary roasted mini potatoes Chefs selection of cakes & pies Assorted dessert squares & cookies Freshly brewed regular and decaffeinated coffee and selections of traditional and herbal teas

COCKTAIL RECEPTIONS COLD CANAPES (Choice of four selections) Vegetable Thai Salad. Rolls Roast Beef with Creamed Horseradish Belgium endive and Salmon, pink grapefruit Goat Cheese Truffle and Salami Smoked Salmon on Pumpernickel Prosciutto & Melon Baby Shrimp and Dill HOT HORS D'OEUVRES (Choice of four selections) Spanakopita Woodland mushroom on crostini Cocktail Spring Rolls Curry Spiced Chicken Satays Panko Crusted Shrimp Mini Sheppard's Pie Vegetable Samosas CHEESE BOARD Selection of imported and domestic cheeses served with assorted biscuits and flat breads VEGETABLE CRUDITES & DIP Market fresh vegetables accompanied by our chef's selection of dips SHRIMP PYRAMID jumbo shrimp accompanied with lemons and duet of cocktail sauces (100 pieces) BAKED BRIE IN PHYLLO With red currant jelly & sliced French baguettes FRESH FRUIT PLATTER Fresh sliced seasonal fruit ASSORTED FINGER SANDWICHES A platter of assorted cocktail sandwiches — roast beef, black forest ham, smoked turkey, egg salad and tuna salad SMOKED SALMON & CHIVE DIP With bagel chips CRAB DIP IN A SOURDOUGH BOAT With assorted crisps CHOCOLATE DIPPED STRAWBERRIES Fresh strawberries dipped in Belgium chocolate SWEET TABLE Sliced fresh fruit Chef's selection of cakes, pies and fresh fruit tarts Assorted French pastries Freshly brewed regular and decaffeinated coffee, selections of traditional and herbal teas INDIVIDUAL TREATS CHOCOLATE TRUFFLES LARGE BISCOTTI

RECEPTION STYLE A minimum of four (4) stations are required CONTINENTAL DIP STATION Assorted crisps served with selection of hummus, roasted red pepper dip, baba ghanoush and cauliflower & asiago dip BUILD YOUR OWN SALAD STATION A selection of mixed garden greens with cherry tomatoes, mixed grated cheeses, hard boiled eggs, sunflower seeds & nuts, sprouts, cucumbers, red onion, rainbow peppers medley, olives and croutons Tuna, diced chicken, real bacon bits Balsamic, smoked jalapeno, classic Caesar and raspberry & lime dressings THEMED STATIONS HOLA FAJITA STATION Chicken or beef Black bean dip, shredded lettuce, green onions, Monterey jack cheese and scallions Flour tortillas, sour cream, guacamole, pico de gallo (spicy tomato salsa) SALMON STATION Cedar plank maple glazed salmon or gravlax Red onion relish, honey mustard, horseradish cream, caperberries and pumpernickel baguette CURRY STATION Tender lamb and chicken With cardamom and cinnamon scented Basmati rice pilaf Gobi aloo (cauliflower and potato curry) Mango chutney and crisp pappadums MEDITERRANEAN LAMB STATION Spiced roasted leg of lamb with basil couscous, Tuscan vegetable salad with garlic yoghurt dip, mint jelly and mint sauce CHEF STATIONS Each of the Chef stations is manned by our staff BLACK TIGER SHRIMP STATION Prepared in both Creole and sesame soy sauce with fried rice and shrimp crackers AAA BEEF STRIPLOIN CARVERY with assorted mustards, horseradish, pickles Served with mini Kaisers and ciabbata buns PAN ASIAN CARVERY Chinese cha shiu pork and bbq chicken breast Rice noodle salad and wok fried vegetables with hoi sin, sweet chili and soya sauces SAPORITO PASTA STATION Selection of two (2) pasta noodles Full compliment of meat and seafood and vegetables Tomato basil sauce, garlic cream sauce and pesto with parmegiano and chilis DESSERT STATIONS SILVER CLASSIC Sliced seasonal fresh fruit platter Chef's selection of cakes, pies and fresh fruit tarts Assorted French pastries GOLDEN DELUXE Sliced exotic fresh fruit platter Chef's selection of cakes, flans, freshly baked cookies Croquembouche and assorted French pastries Freshly made crepes with assorted fillings and sauces

DINNER SUGGESTIONS Please choose one selection only from under each course Each dinner menu selection includes fresh rolls, fresh seasonal vegetables & chef's potato or rice and freshly brewed regular and decaffeinated coffee & traditional and herbal teas MAIN ENTRÉES COMBINATION PLATES ROASTED LAMB RACK & GRILLED BEEF MEDALLION double cut lamb chops marinated with lemon thyme and 4 oz. AAA beef medallion in a shallot jus GRILLED BEEF MEDALLION & PAN SEARED GRAIN FED CHICKEN BREAST 4 oz. AAA beef medallion in a cabernet sauvignon jus and chicken filled with roasted red pepper, spinach and feta cheese served with a pepper coulis 8 OZ. GRILLED BEEF STRIPLOIN & DOUBLE TIGER SHRIMP SKEWER Duo of mushroom and tarragon, citrus vermouth sauce OVEN ROASTED RACK OF LAMB Crusted with kalamata olives and foccaccia, rosemary jus PAN SEARED GRAIN FED CHICKEN BREAST Stuffed with fresh arugula, field mushrooms, feta cheese served with a pepper coulis ROAST PRIME RIB OF BEEF with natural pan jus and Rosemary Yorkshire pudding (min. 18 people) BAY OF FUNDY SALMON FILET Pesto brushed filet wrapped in phyllo served with a tangy lemon sauce GRILLED VEAL TENDERLOIN MEDALLIONS Marinated with lemon thyme, cremini mushroom sauce 60Z. AAA GRILLED BEEF TENDERLOIN with a sundried tomato, basil, woolwich goat cheese butter served with a cabernet sauvignon jus

SOUPS Roasted Field Mushroom and garlic Charred tomato with fresh chives and sour cream drizzle Tuscan vegetable Ratatouille soup with olive oil roasted croutons Chicken broth with fresh vegetables and chicken wonton Butternut squash with pure maple syrup cream White bean with veal and Parmesan meatballs SALADS Mixed California Greens with Berry Blush vinaigrette and tortilla crisps California Romaine, Red oak greens, No egg Caesar Vinaigrette Boston Bibb, Radicchio and Mesciun Greens with toasted pine nuts, Crumbled blue cheese, sherry vinaigrette Radicchio, Leaf lettuce and Endive medley with creamy tarragon dressing Julienne of Chinese vegetable slaw in a wonton crisp with a sweet chili emulsion DESSERTS Chocolate brownie cheesecake with espresso Anglaise Caramel meringue twist with berry coulis Bailey's chocolate mousse cup Lemon Meringue with raspberry puree and whipped cream Apple crisp tartlet with French vanilla ice cream Warm chocolate explosion VEGETARIAN SELECTIONS Please choose one selection only for an alternative entrée option GRILLED EGGPLANT CANNELLONI Filled with ricotta, feta and spinach with tomato basil sauce VEGETABLE RISOTTO CAKE With grilled vegetables and a red bell pepper coulis MUSHROOM TURNOVER Woodland mushrooms and goat cheese in puff pasty with a red wine jus VEGETABLE LASAGNA Medley roasted vegetable lasagna with an asiago cheese glaze

DINNER BUFFETS (minimum 50 guests) Seasonal vegetable crudites with dips Mixed green salad with assorted dressings Roma Tomato and cucumber salad German potato salad Marinated vegetable salad Assorted cold cut platter with pickle tray Fresh breads, roll and bitter Hot Selection please choose one item from this section Chicken breast with leek cream sauce Turkey medallions with mushroom jus Salmon filet with a citrus sauce Stuffed filet of sole with basil & preserved lemons Pork loin filled with cranberries & apple with pan jus Pan Fried Veal Medallions, Lemon, Caper and Tomato Sauce Carving Selection please choose one item from this section Roasted Ontario turkey with dressing and cranberry sauce Maple roasted ham Roast leg of lamb with rosemary and garlic AAA roast striploin of beef au jus Chef's pasta prirnavera Medley of seasonal vegetables Rosemary roasted mini potatoes or rice pilaf Chef's selection of international cakes Sliced seasonal fresh fruit Assorted French pastries Freshly brewed regular and decaffeinated coffee And selections of traditional and herbal teas