OUR MENU

Food Religion can tailor menus for any event – that’s our specialty. Our chefs are here to curate and design culinary delights for you to feast on. Our catering menus are a great place to start, but if you’re looking for something that’s customized to your event needs – just let us know.

 

Click here to download our Corporate Lunch Menu

All ingredients in the dishes can be modified per your request. The dishes can be cooked according to your dietary restrictions.

Turkey Scallopini GF NF
Pan-fried turkey cutlet baked with grilled eggplant, tomato and Mozzarella

Con Salvia E Burro Gnocchi VG GF NF
Potato gnocchi with cherry tomatoes in butter sage sauce.

Panzanella Salad V VG DF NF
Tomatoes, roasted bell peppers, cucumbers, sweet onions, celery stalks, capers, purple olives, croutons and Panzanella dressing.


Lamb or Beef Moussaka GF NF
red wine sauce, eggplants, bechamel sauce, cheese.

Roasted Oregano and Garlic Potatoes V VG GF DF NF

Greek Salad V VG GF DF NF
Tomatoes, bell peppers, cucumbers, red onions, kalamata olives, feta cheese, olive oil, lemon and oregano dressing.


Salmon Filet GF DF NF
Baked with orange tarragon sauce.

Orzo with Sautéed Spinach & Garlic V VG GF DF NF

Kale Salad V VG GF DF NF
dried cranberries, dates, sliced pear with parmesan and apple cider vinegar dressing


Teriyaki Flank Steak GF DF NF
Marinated with five-spice mix and teriyaki sauce

Fried Rice V VG GF DF NF

Asian Slow VG GF DF NF
Napa, white and purple cabbages, baby spinach, tomatoes, carrots, crispy wonton strips with mayo, sesame oil chilli, and cilantro dressing


Chicken or Veal Piccata GF DF NF
Pan-fried chicken or veal cutlet with lemony white wine capers and parsley sauce.

Penne A La Vodka NF
Pancetta, rose sauce, parmesan.

Caprese Salad VG GF DF NF
On top of arugula pillow with Crema di Balsamico dressing.


Jaeger schnitzel DF NF
Topped with mushrooms, bacon, bell peppers, onions red wine and beef gravy (bacon can be substituted to turkey bacon).

Spätzle VG NF
German egg pasta sautéed with butter.

Cucumber Salad V VG GF DF NF
Sliced cucumbers dressed with horseradish and dill dressing.


Chicken or Veal Scallopini with Mushroom Sauce GF DF NF
Pan-fried chicken or veal scallopini with creamy mushroom sauce.

Roasted Potatoes with artichoke bottoms V VG GF DF NF

Fresca Salad V VG GF DF NF
Mix of arugula, romaine, radicchio with fresh vegetables, toasted flax seeds and balsamic dressing.


Chicken or Veal Scallopini with Mushroom Sauce GF DF NF
Pan-fried chicken or veal scallopini with creamy mushroom sauce.

Roasted Potatoes with artichoke bottoms V VG GF DF NF

Fresca Salad V VG GF DF NF
Mix of arugula, romaine, radicchio with fresh vegetables, toasted flax seeds and balsamic dressing.


Sofrito Meatballs GF DF NF
Beef or chicken meatballs braised with sofrito tomato sauce.

Wavy Lasagna and Ricotta Roll-Ups VG NF

Tomato Salad V VG GF DF NF
heirloom tomato, arugula and balsamic dressing


Chicken a la Kiev NF
Chicken breast stuffed with garlic butter, lightly breaded and pan-fried.

Garlic & Dill Mashed Potatoes VG GF NF

Garden Salad V VG GF DF NF
spring mix salad, tomatoes, cucumbers, bell peppers,
radishes, sunflower oil dressing.


Chicken Fricassee GF NF
Chicken fricassee with cremini mushrooms, white wine creamy sauce.

White Rice V VG GF DF NF

Kale Salad V VG GF DF NF
With dried cranberries, dates, sliced pear with parmesan, apple cider vinegar dressing.


Beef Bolognese Lasagna NF
or Bechamel-Pesto Lasagna VG NF
With grilled zucchini and eggplants.

Steamed Seasonal Vegetables V VG GF DF NF

Gorgonzola Pear Salad VG GF
Arugula, watercress, radicchio, poached pears, walnuts, blue cheese dressing.


White Fish VG GF DF NF
Mediterranian white fish braised in fresh tomato sauce with olives, capers and basil.

Roasted New Potatoes V VG GF DF NF

Spring Mix Salad V VG GF DF NF
Watermelon radish, cucumber, orange and lemon dressing.


Cabbage Rolls GF NF ( V VG Available)
Stuffed with meat and rice, braised in tomato ragu.

Garlic & Dill Mashed Potatoes VG GF NF

Garden Salad V VG GF DF NF
Spring mix salad, tomatoes, cucumbers, bell peppers, radishes, sunflower oil dressing.


Beef Stroganoff GF NF
Sauteed beef tenderloin with onion, mushroom and cream, garnished with barrel pickles.

Garlic & Dill Mashed Potatoes VG GF NF

Beet Salad V VG GF DF NF
Arugula, red and yellow candied fire-roasted beets, Macedonian feta cheese, honey-mustard dressing, pumpkin seeds.


Chicken or Eggplant Parmigiana GF NF ( optional VG)
Topped with tomato sauce, fresh mozzarella, herbs.

Gnocchi Al Forno GF VG NF
Olives, capers, tomato or cream sauce and cheese.

Caesar Salad VGNF
Croutons and parmesan cheese.


BUILD YOUR OWN

BURGER BAR

Burger Bun

Choose your patty:
Angus Chuck Burger/ Chicken Burger / Veggie Burger.

Toppings: Guacamole, Sauteed mushrooms, Maple Smoked, Bacon, Caramelised Onions, Cheddar Cheese, Lettuce, Tomato, Sliced Pickles.

Dips: Ketchup, Mayo, Chipotle aioli, BBQ sauce.

Sweet Potato Wedges

Gorgonzola Pear Salad
Arugula, watercress, radicchio, poached pears, walnuts, blue cheese dressing.


TACO BAR

Tortillas

Choose any two Mains
Pork Carnitas / Ground Beef / Chipotle Pulled Brisket / Blackened Cod Fish / Cumin Lime Cilantro Pulled Chicken / Sweet Potato Hash.

Authentic Toppings:
Red Onions, Cilantro, Sliced Radishes, Pepper Jack Cheese, Pico De Gallo, Jalapeno Peppers, Avocado Cream, Red & Green Pepper, Sour Cream, Hot Sauce.

Charro Beans
Pinto beans slowly cooked in flavorful stock and assorted vegetables.

Yellow Rice


SHAWARMA BAR

White or Whole Wheat Pita

Chicken Shawarma

Falafel

Saffron and Vegetables Couscous

Tabouli Salad

Tahini, Hummus, Baba Ganush

Authentic Middle Eastern Toppings


PASTA BAR

Choose Your Pasta:
Fusilli / Penne / Gluten Free Gnocchi

Chicken or Beef Meatballs

Spicy Italian Sausage

Shrimps (add $2)

Smoked Chicken (add $1.50)

Choose any Three Sauces:
Tomato / Alfredo / Pesto / Bolognese

Grilled Vegetables:
Squash / Zucchini / Red & Yellow Pepper / Eggplant / Onion

Authentic Garnishes:
Green & Black Olives / Capers / Crispy Pancetta / Parmesan / Cheese / Basil

Sun-Dried Tomatoes


VEGAN OPTIONS
Following items can be a substitute to any protein option

Miso Eggplant grilled, covered with miso paste sauce, scallions and sesame seeds.

Stuffed Bell Pepper with brown Thai rice, braised in tomato sauce.

Vegetable Cabbage Roll vegetables, corn and beans, braised in tomato ragu.

Sauerkraut & Mushroom Pierogi served withcaramelized onions

Quinoa Stuffed Eggplant white & red quinoa, bell pepper, zucchini, onions, carrots & garlic.

Curry Sweet Potato chickpeas, spinach, bell peppers, onions, chilis, braised in coconut milk red curry sauce

Portobello Mushroom Steak with Tofu glazed with Teriyaki sauce sprinkled with scallions

Eggplant Penne diced skinless eggplant roasted with garlic and olive oil, fresh spicy tomato sauce with basil, gluten free Penne

Sautéed Rapini with olive oil and garlic

Grilled Vegetables bell peppers, eggplants, zucchini, mushrooms

Braised Red Cabbage with red wine vinegar and cinnamon

Arico Beans sautéed with garlic and onions

Braised Peas with carrots pearl onions and mint

Stir Fried Vegetables carrots, bell peppers, broccoli, onions, green beans, shiitake mushrooms

Grilled Vegetables three types of bell peppers, sweet corn, zucchini, red onions

Spinach Potatoes sautéed spinach and boiled new potatoes with garlic and olive oil


SOUPS 

TOMATO MINESTRONE

AVGOLEMONO SOUP

CREAM OF CAULIFLOWER WITH PESTO SAUCE

MINESTRONE VERDE

GOULASH SOUP

CHICKEN BROTH WITH TORTELLINI

CHICKPEA SOUP

BORSCHT SOUP

FRENCH ONION SOUP

MEAT TUSCAN SOUP

CLAM CHOWDER SOUP

MUSHROOM SOUP


DESSERTS 

APPLE STRUDEL

CRÈME BRULEE

VANILLA CHEESECAKE

CHOCOLATE BROWNIE

TIRAMISU

OYSTERS BAR

East & West Coast Fresh Shucked Oysters, lemons, limes, jalapenos, pomegranate & red wine vinegar sauce, cucumber & horseradish sauce, balsamic & white onion sauce, Tabasco. 
* Optional: liquid nitrogen beetroot granite.


SEAFOOD BAR 

Jumbo Shrimps
Octopus
Scallops
Calamari
With seaweed salad, sriracha & cashew sauce, cocktail sauce, tarragon mayo, roasted garlic and ginger aioli.

Halibut Ceviche
Lime, Ancho Guajillo and tomato dressing.

Yellowfin Tuna Tataki 
Fresh cucumber, daikon, mango, seaweed, scallions, white sesame seeds, micro radish, squid ink tapioca crisps.


POKE BAR

Choose one:
Yellowfin Tuna
Sesame Marinated Salmon
Unagi Eel

With Sushi rice, edamame, cucumber, pineapple, green mango salad, radishes, red onions, cherry tomatoes, sweet corn, picked carrots, pickled daikon, seaweed salad, pickled ginger, scallions, pea shoots, togarashi, seaweed sprinkles, citrus ponzu, Gamadari, Kabayaki sauce, Japanese chilli mayo.


STEAK TARTARE

Dressed onsite with: pickles, capers, shallots, Dijon mustard, sweet mustard, olive oil and Tabasco.
Cured egg yolks, shredded Parmesan, caper berries, cherry tomato salad, cucumber, cornichons, chopped scallions, anchovies, wheat and rye toast.


ANTIPASTO BAR 

Grilled & Marinated Vegetables
Zucchini, bell peppers, eggplant, artichoke, mushrooms, butternut squash, asparagus.

Prosciutto & Assorted Salumi
Olives, sun-dried tomatoes. 

Assorted Cheeses
With fresh grapes, dried fruit and rice crackers.

Fior Di Latte & Tomato Bruschetta
Grissini, homemade rosemary & oregano focaccia, olive oil, crema di balsamico.


CAVIAR & SMOKED SALMON 
Onsite pan-fried blinis
Red Caviar, Smoked Salmon, Crab Meat Salad, Porcini Mushrooms.


TERRINE & PATE STATION
Choose:

Rabbit Terrine
Black raisins, pancetta, lard, cognac, rosemary, black peppercorns.

Duck Terrine
Dried cranberries, apricots, pistachio, lard, smoked duck breast, dried orange peel.

Rustic pork Terrine
Prunes, liver, mushrooms, prosciutto, cayenne, smoked paprika.

Venison Pâté en Croûte
Dried blueberries and cranberries, hazelnuts, juniper berries, cumin thyme and rosemary, sea salt dough crust.

Chicken Liver Pâté
Covered with orange peel and tarragon butter, black, green and pink peppercorns.

Salmon en Croûte
Spinach, garlic, saffron dough crust.

With gherkins,  pickled pearl onions, olives, grainy mustard onion marmalade, port wine jelly, creamy horseradish.


ROMAN STYLE PIZZA STATION

Organic flour and barn dough with signature toppings
Choose:

Prosciutto Cotto e Funghi
Cooked ham, cremini mushrooms, mozzarella, fior di latte, baby spinach, oregano.

Zucca and Speck
Butternut squash cream, smoked prosciutto, mozzarella, provolone, ricotta affumicata, sage.

Margarita VG
Tomato base, stracciatella, fior di latte, cherry tomatoes, basil

Bresaola And Goat Cheese
Cured beef, tomato sauce, stracciatella, arugula, cherry tomatoes, Tartufo crema, goat cheese flakes.

Tuscan Sausage
Pork sausage, oregano, smoked paprika, dried orange peel, mozzarella, ricotta, purple broccoli, chives.

A la Verdure
Marinara base, grilled eggplant, zucchini and bell peppers, sautéed rapini, parsley, pine nuts.


PASTA STATION
Choose:

Lumaconi Alla Sorrentina
Pasta stuffed with Bocconcini, tomato sauce, pesto and ricotta.

Oxtail Ragout Calamarata
Slowly braised oxtails in red wine tomato sauce, shredded Parmesan and parsley.

Penne Alla Vodka
Smoked pancetta, onions, vodka, Rose sauce, green peas, shredded Parmesan.

Potato Gnocchi with Quattro Formaggi Sauce
Parmesan, Taleggio, Provolone, Gorgonzola, white wine.

Baked Stuffed Cannelloni
Ricotta, broccoli and spinach filling, béchamel, Mozzarella and Parmesan.

Artichoke Ravioli
Tiger shrimp, cherry tomato, white wine, fresh basil and garlic sauce.

Truffle Tortelli
Ricotta, parmesan and black truffle filling, porcini mushroom white wine, and garlic sauce.

Pasta Quinoa
Porcini, crimini and chanterelle mushrooms, spinach, cherry tomatoes, garlic, vegan demi-glace.

Roasted eggplant Fusilli al Ferretto
Pink tomato sauce, garlic and pepperoncini roasted eggplant, basil, ricotta, cracked black pepper.


CARVING STATIONS

Roasted Whole Chicken Roulade
Pan-fried artichoke bottoms, green beans, new potatoes, sherry wine and mushroom sauce.

Turkey Saltimbocca
Prosciutto ham, potato gnocchi with salvia e burro sauce, cherry tomato and olive sauce.

Roast Beef Tenderloin
Potato and roasted pumpkin mash, grilled asparagus, sautéed mushrooms, red wine and Demi-Glace sauce.

Whole Roasted New York Strip Loin
Tender steamed broccoli, grilled red onions, roasted sweet potatoes, garlic chips, red wine reduction.
Middle Eastern Rack Of Lamb
Saffron rice with lentils and chickpeas, garlic roasted eggplant and parsnip, pine nuts, fresh mint, pomegranate seeds, roasted garlic sauce.

Calvados Bone-in Pork Loin
Caramelized green apples, braised red cabbage, snow peas, purple potato chips, calvados creamy sauce

Branzino Filet
Quinoa with sautéed spinach, grilled scallions, red bell peppers, saffron veloute sauce.  

Whole Roasted Salmon Filet
Black rice with corn, bell peppers and edamame, scallions, grilled asparagus, orange teriyaki sauce.

Porchetta
Crispy skin roasted porchetta 
With roasted hot banana and sweet peppers, grilled artichokes, sundried tomato pesto, mild mustard, ciabatta bun, and fruit mostarda

Corned Beef Pastrami
Rye and whole wheat bread, Dill pickles, Lacto fermented pickles, salt-brined tomatoes, hot banana peppers, sauerkraut, roasted sweet peppers, pickled onions, coleslaw, whole grain mustard, honey mustard, creamy horseradish.


STREET FOOD STATIONS

TACO BAR
Choose:

Chipotle Pulled Brisket
Pulled Cumin Chicken Thighs
Ground Beef
Sweet Potato Hash

Corn Tortillas, Pico de Gallo, shredded cheddar, red onions, sliced radishes, jalapeno peppers, fresh cilantro, limes, guacamole, sour cream, hot salsa.
Charro beans, Yellow rice.


BURGER BAR

Angus Chuck (Vegan option available) 
Brioche buns, maple smoked bacon, sautéed mushrooms, caramelized onions, caramelized onions, cheddar cheese, lettuce, tomato, sliced pickles
Ketchup, curry ketchup, mayonnaise, smoked chipotle aioli, pesto, BBQ sauce.
Roasted sweet potato wedges.


SHAWARMA BAR

Turkey
Falafel (VG)

White and Whole Wheat Pita.

Israeli Salad, Hummus, Tahini, Baba Ganoush, Roasted Bell Peppers, Carrots, Kohlrabi, Parsnip, Savoy Cabbage.


PIEROGI BAR

Veal Pelmeni
Chicken Pelmeni
Potato-cheddar Pierogi
Potato And Mushroom Pierogi
Sauerkraut Pierogi

Served with bacon bits, crispy onions, sautéed mushrooms, white cheddar, chopped scallions, Sour cream, smoked chipotle mayonnaise, horseradish and dill sour cream.


SLIDER STATION
Choose:

Shrimp Po’ Boy
Deep-fried cornmeal shrimps, red onions, tomatoes, lettuce, cayenne pepper sauce, sesame seed bun.

Char Siu Beef Brisket Sliders
Asian coleslaw: purple cabbage, bok choy, napa cabbage, carrots, tomato filets, cilantro and sesame oil mayonnaise.
Fresh cucumbers and sweet mustard sauce, brioche buns.

October Sausage Slider
Braised red cabbage with caraway seeds and apple cider, Gouda cheese, German mustard, pretzel bun.

Guac Chicken
Grilled lime and cumin chicken thighs, guacamole, tomatoes, cilantro, lettuce, cornbread bun.

All come with house-made chips Plantain and cayenne, Yukon Gold potatoes and smoked paprika, lotus and wasabi, Salsa Fresca.


DOSA BAR

Authentic Dosas with a variety of fillings rice, Coconut chutney, sweet-sour chilli.
Skinless Urad Dal, Chana Dal and Fenugreek.

Potato Masala
Mustard Seeds, green peas, curry leaves, ginger, green chilli, onion, turmeric, red chilli powder, coriander seeds.

Chicken Curry
Onions, tomatoes, ginger, garlic, green chillies, turmeric, red chilli powder, coriander seeds, garam masala, coriander leaves.

Paneer Masala
Tomatoes, onions, cumin, green chilli, curry leaves, ginger, turmeric, red chilli powder, coriander seeds, amchur powder, hing powder, coriander leaves.


SWEET ENDINGS

LN2 SORBET AND ICE CREAM
With waffle cones, fresh fruit platter and mixed berries.
Choose:

Passion Fruit And Mango Sorbet
Blackcurrant Sorbet
Mojito Sorbet
Raspberry Sorbet
Dark Chocolate Sorbet
Vanilla Bean Ice Cream
Gorgonzola & Bilberry Ice Cream
Walnut Praline Ice Cream


LN2 ICE CREAM COOKIE SANDWICHES
With Assorted freeze-dried fruit and berries and chocolate sprinkles
Choose:

Coconut Macaroon with Mango Ice Cream
Hazelnut and Chocolate Chip Cookie with Banana Ice Cream
Vanilla Pizzelle with Strawberry Ice Cream
Dark & White Chocolate Chip Cookie with Lemon Cheesecake Ice Cream.


DONUT STATION

House-made mini donuts with:
Salted caramel sauce, spicy chocolate sauce, vanilla sauce, strawberry coulis.
Mini marshmallows, cinnamon sugar powder, fresh berries and pineapple, toasted almond flakes.


FUDGY BROWNIE STATION
Choose:

Dark Chocolate Chip Brownies
Dark chocolate sauce, fresh raspberries, bananas and mint.

Raspberry Cheesecake Brownie
Cream cheese, fresh raspberries, raspberry coulis.

Caramel Pecan Brownie
Salted caramel sauce, toasted pecans, caramelized pineapple.

White Chocolate And Matcha Brownie
Vanilla sauce, fresh strawberries and blueberries, almond flakes.

S’mores Brownie
Cherry compote, marshmallow, oreo crumbs.


MACAROON STATION
Choose:

Black Currant and Dark Chocolate 
Black currant compote, dark chocolate ganache.

Raspberry and White Chocolate
Raspberry compote, white chocolate ganache.

Pistachio
Pistachio praline buttercream.

Bergamot
Dark chocolate ganache, bergamot.

Passion Fruit
White chocolate ganache, passion fruit curd, black sesame seeds.


CREPES SUZETTE STATION

Onsite pan-fried and flambéed crepes. 

Caramelized apples with cinnamon, fresh berries, orange filets and bananas, whipped mascarpone, vanilla ice cream, raspberry sauce, caramel sauce and chocolate sauce.


PATISSERIE BOUTIQUE
Choose:

Passion Fruit Tart 
Sweet goat cheese mousse, blueberries.

Royal Chocolate Cake
Fresh figs, golden flakes.

Vanilla-Orange Cheesecake
Chocolate crumble, caramel glaze, chocolate sprinkles.

Profiroll with Caramelized Rhubarb & Apples
Creme Diplomate, chocolate sauce, fresh raspberries.

Russian Honey Cake
Honey layers, sour cream, yogurt and vanilla cream.

Opera Cake
Joconde biscuit, coffee buttercream, chocolate icing.

Apple Strudel
Black raisins, dried cranberries, vanilla sauce.

Double Chocolate Tart
Candied orange, salt flakes

Raspberry Tart
Crème pâtissière fresh raspberries, pistachios, raspberry coulis

All ingredients in the dishes are subject to change. The dishes can be cooked according to your dietary restrictions by the request.

COLD APPETIZERS

Beet Carpaccio
Purple beets, forest mushroom and truffle paste, anchovies, goat cheese mousse, baby arugula, toasted pumpkin seeds.

Wagyu Beef Steak Tartare
Sweet onions, gherkins, capers, Dijon mustard, sweet mustard, tabasco, olive oil, watercress puree, black garlic aioli, cured egg yolk, puffed tendons, micro green salad.

Bluefin Tuna Tartare
Sweet onions, gherkins, capers, wasabi mustard, sweet mustard, tabasco, olive oil, avocado sorbet, puffed squid ink tapioca, micro green salad.

Octopus Carpaccio
Slowly cooked pressed octopus, Lime, seaweed, bonito flakes sauce. Leek shavings Japanese pepper, violet and sweet potato chips, micro cilantro.

Beetroot Juice Cured Arctic Char
Homey, dill, beetroot juice and vodka marinade. Mini potato and black truffle salad, celery greens, chives, pickled black mustard seeds, micro radishes, pearl onions, smoked yogurt.

Black Tahini Hummus
Whole chickpeas, black tahini sauce mini green peppers, pearl onions, pomegranate seeds, zaatar, olive oil, cilantro, baby arugula, pita chips.

Mozzarella Burrata with Grilled Vegetables
Grilled and marinated zucchini, eggplant, butternut squash. Snow peas, capers, dried olives powder, pea shoots, olive oil, crema di balsamico.

Fresh Zucchini and Squash Carpaccio
Mint, oregano, and basil pesto, toasted almond flakes, lemon zest, baby arugula, purple micro shiso, olive oil and lemon dressing, seasonal edible flowers.

SALADS

Roasted Beet Salad
Purple, golden, and Chioggia beets, Greek feta cheese, baby arugula, honey-mustard sauce, toasted seeds.

Tomato Confit and Charred Asparagus Salad
Marinated tomato confit with garlic and thyme, watermelon radishes, heirloom cherry tomatoes, orange fillets, baby salads and pea shoots mix, dried oregano vinaigrette, sweet potato chips, toasted flax seeds.

Fior Di Latte And Watermelon Salad
Prosciutto di Parma, mix of arugula, fresh basil, heirloom carrots shavings, coarse black pepper, olive oil, crema di balsamico, pine nuts.

Black Caesar Salad
Squid ink Caesar sauce, truffle oil, romaine, yellow cherry tomatoes, parmesan flakes, garlic and thyme croutons, steamed garlic shrimps.

Goat Cheese and Fresh Fig Salad
Soft herbed goat cheese, asparagus shavings, mix of watercress arugula and pea shoots, baked cherry tomatoes, hazelnut and sesame oil dressing, toasted hazelnuts.

Wine Poached Pear Salad
Red wine and Vinho Verde poached pears, romaine, radicchio, watercress, baby arugula, Gorgonzola crumbs, candied almonds and hazelnuts, blue cheese and yogurt dressing, pear chip.

SOUPS

Yellow Tomato Gazpacho
Celery stalks, garlic, onions, habanero, bell peppers, fresh vegetable tartare, olive oil, aromatic herb salad.

Cream Of Red Kidney Beans
Sautéed porcini mushrooms, garlic, onions, rosemary, smoked paprika, parsley.

Cappuccino of Green Peas with Scallop
Sweet peas, vegetable broth, cream, pan fried scallops, peas and mint puree, chervil.

HOT APPETIZERS

Melon Risotto
Vialone Nano rice, parmesan, white wine, lemon zest, cantaloupe and honeydew melon balls, prosciutto San Daniele, fresh tarragon.

Rosemary Smoked Lobster Tail and Pumpkin Cappuccino
Lobster tail coated with fresh rosemary and then roasted. Comes with butternut pumpkin soup and pumpkin seeds.

Foie Gras Escalope
Sautéed spinach, diced mango, caramelized rhubarb, passion fruit sauce, chervil.

Black Truffle Cappelletti
Porcini, black truffle and ricotta filling, white wine sauce, truffle shavings, micro parsley.

Violet Potato Pierogi  VG
Violet potato and porcini mushroom filling, sautéed chanterelles, king oyster mushrooms, enoki, spinach and vegan demi glaze, violet potato powder.

MAIN COURSE 

Surf & Turf With a Seafood Skewer
Grilled New York steak, jumbo shrimp, scallops, cuttlefish, asparagus, hard polenta, charred scallions, sautéed corn, pearl onions, sherry wine sauce.

Surf & Turf with a Lobster Thermidor
Grilled filet mignon, a half of a lobster stuffed in its own shell with mini champignons shallots and Gruyere cheese. Sautéed fingerling and Violetta potatoes, charred scallions and asparagus, lobster bisque, sherry wine sauce.

Stuffed Cornish Hen
A half of a Cornish hen stuffed with dried fruit and sage, creamy celeriac and potato mash, roasted heirloom carrots and Brussels sprouts.

Roasted Chicken Supreme
Pan-fried artichoke bottoms, green beans, fingerling potatoes, peas gourmet, black chanterelles, charred pearl onions sherry wine and tarragon sauce.

Port Wine Braised Short Rib
Spiced carrot puree, pan fried king oyster mushrooms, roasted new potatoes, steamed bok choy.

Roasted Ontario Rack of Lamb
Potato and pumpkin gratin, roasted baby zucchini, carrots and patisons, honey roasted garlic, black peppercorns and rosemary sauce.

Sesame Yellowfin Tuna
Black and white sesame crust, sautéed fennel, fiddlehead and bell peppers, garlic chips, orange-curry sauce, chives.

Steamed Halibut Filet
Julienne of leeks, zucchini, squash and carrots, shrimp bisque, steamed shrimp, halibut skin cracker.

Food Religion Bread Basket
A variety of artisan breads with saffron whipped butter, crema di balsamico, olive oil, sundried tomato tapenade.

SWEET ENDING

Crème Brûlée Limoncello
Chocolate soil, meringues, lemon curd, caramel Tuiles, lemon zest.

Millefoglie with Fresh Berries
Mascarpone cream, raspberries, blueberries and blackberries, tulip layers, mango sauce, hibiscus caramel.

Vanilla-Orange Cheesecake
Chocolate crumble, caramel glaze, golden almonds, chocolate décor, raspberry sauce.

Passion Fruit Tart
Sweet goat cheese mousse and blueberries.

Royal Chocolate Cake
Fresh figs, golden flakes, caramelized hazelnuts.

COLD APPETIZERS

Seafood Platter On IceTiger shrimps, scallops in its own shells, marinated calamari, crab phalanx, cocktail sauce, tarragon mayonnaise, lemons.

Pike Caviar on Ice
Dressed with cream sauce, zucchini latkes, crème fraiche.

Smoked Fish Platter
Smoked halibut, smoked eel, salmon pastrami and smoked sturgeon, lemons, cornichons, microgreens, sweet mustard sauce.

Beetroot Juice Cured Salmon
Dill and honey and vodka marinade, cranberries, horseradish cucumber salad, watercress.

Caviar On Ice With Mini Blinis
Red or black caviar, crème fraiche with chopped chives, Boston lettuce, capers.

Cured Smelt Fillets
Brined apples, sour cream, curry powder and chives sauce.

Whole Stuffed Pike
Fish broth and beet jelly, fresh vegetables, lettuce, lemons and olives.

Salmon and Smoked trout Terrine
Almond flakes, creamy horseradish sauce.

European Sea Bass Roll
Artichokes, sun-dried tomatoes, caper berries, olive oil and basil.

Sea Bream Carpaccio
Blood orange and grapefruit filets, purple onions, baby arugula, capers, olive oil and lemon juice dressing.

Rooster Aspic
Fresh tarragon, dill, parsley, garlic, beet infused horseradish.

Oxtail Aspic
Fresh garlic, brunoise of carrots, bell peppers and celery.

Salumi Selection
Prosciutto San Daniele, Speck, Capocollo, Bresaola, Mortadella, Salami Picante, olives, and pickled pearl onions.

House Cured Lard Platter (Salo)
With smoked paprika and bay leaf, black pepper and juniper berries, fresh greens and garlic, “Generalskoe” lard, hot mustard, radishes, cornichons, scallions.

Cooked Cold Meat Platter
Hunter’s roast beef, roasted pork butt with garlic and rosemary, slowly boiled beef tongue, turkey roulade with dried fruits, beet infused horseradish, sweet grainy mustard, scallions.

Cold Cuts Platter
Smoked ham, Moscow salami, spicy salami, cured pork neck, basturma, olives, fresh greens.

Rabbit Terrine
Chilean black raisins, hazelnuts, rosemary, black peppercorns, creamy horseradish sauce.

Beef Carpaccio
Parmesan shavings, baby arugula, cherry tomatoes, crema de balsamico and lemon juice dressing.

Duck Liver Pate
Red wine onion confiture, watercress and radicchio salad, toasted baguette.

Premium Cheese Selection
Goat Gouda, Camembert, Gorgonzola piccante, Pecorino dolce, Testun al Barolo, Rosemary & Olive Oil Asiago, Pepper Jack.
Fresh grapes, dried fruit mix, roasted nuts, fig and chilli jams, rice crackers.

Traditional Pickles Platter
Beets kraut,  sauerkraut, barrel-fermented pickles, tomatoes, whole pickled garlic, bell peppers, hot peppers, wild garlic, fresh cranberries.

Eggplant Roll-Ups
Stuffed with walnut and garlic paste, dill oil, pomegranate.

Marinated Mushroom Platter
Porcini, chanterelles, champignons, garlic, fresh parsley, coriander, olive oil.

Crudité Platter
With sweet mustard sauce and garlic yogurt dip.
Cucumbers, bell peppers, heirloom carrots, broccoli, cauliflower, watermelon radish, celery stalks, asparagus, radishes, cherry tomatoes, green onions, dill.

Hummus with Fresh Vegetables
Green bell peppers, sweet onions, carrot sticks, pita bread.

Baba Ganoush
With roasted bell peppers, fresh cilantro, pita bread.

 

FOOD RELIGION BREAD BASKET
A variety of artisan pieces of bread with saffron whipped butter, crema di balsamico, olive oil, sundried tomato tapenade.

 

SALADS

Olivier Salad With Smoked Chicken
Boiled potatoes, carrots and green peas, fresh cucumbers, pickled cucumbers, sweet onions, hard-boiled eggs, homemade mayonnaise.

Herring “Under The Coat”
Carrot and purple beet Julienne, jacket potatoes, sweet onions, mayonnaise, chives, beet leaves and arugula mix, capers.

Lobster Tail Olivier Salad
Smoked potatoes, carrots, sweet Spanish onions, snap and green peas, quail eggs, gherkins, fresh cucumber, tarragon-lemon zest mayonnaise.

Alaskan Crab Meat Salad
Celery stalks, sweet corn, fresh cucumbers, white onions, scallions, parsley, homemade mayonnaise

Roasted Root Vegetable Vinaigrette Salad With Porcini Mushrooms
Purple beets, potatoes, carrots, green peas, sauerkraut, sweet onions, sunflower oil dressing.

Beet Salad
Golden, purple and Chioggia beets, arugula, goat’s milk feta, toasted pumpkin seeds, honey-mustard and black pepper dressing.

Caramelized Winter Pear Salad
Romaine, radicchio, watercress, baby arugula, Gorgonzola crumbs, candied almonds and hazelnuts, blue cheese and sour cream dressing.

 

HOT APPETISERS

Smoked Herring and Potatoes 
Pickled sweet onion with tarragon vinegar, boiled or fried potatoes with garlic and dill, arugula, capers, cherry tomatoes.

Assorted House Baked Piroshki

  • Porcini mushroom, potato and fried onions
  • Braised cabbage
  • Ground beef

Stuffed Blinchiki
Mushroom and cocktail shrimp “Julienne”, Gouda cheese, champignons, sour cream, creamy spinach sauce.

Veal Pelmeni
Crispy onions, melted butter, fresh dill, sour cream and mustard.

Porcini Mushroom and Violet Potato Pierogi
Sautéed mushrooms, crispy onions, melted butter, fresh parsley, sour cream.

Salmon Fillet Kebab
Leeks, fresh tarragon, lavash, yogurt garlic sauce.

Ajarski Khachapuri
Suluguni cheese, egg yolk, butter.

 

MAIN COURSE

Surf & Turf with a Lobster Thermidor
Grilled filet mignon, a half of a lobster stuffed in its own shell with mini champignons shallots and Gruyere cheese. Sautéed fingerling and Violetta potatoes, charred scallions and asparagus, lobster bisque, sherry wine sauce.

Roasted Ontario Rack of Lamb
Potato and pumpkin gratin, roasted baby zucchini, carrots and patisons, honey roasted garlic, black peppercorns and rosemary sauce.

Chicken ala Kiev
Spiced panko crust, garlic butter with dill and parsley, green peas, snap peas, carrots, pearl onions, mint, parsley, radishes, truffled mashed potatoes.

Chicken Breast Stuffed With Smoked Duck
White wine mustard and thyme marinade, creamy celeriac and potato mash, roasted heirloom carrots and Brussels sprouts, apple cider creamy sauce, green apples.

Pan-Fried Duck Breast
Potato croquettes, caramelized plums, orange confiture and raspberry vinegar sauce.

Port Wine Braised Short Ribs
Spiced carrot puree, pan-fried king oyster mushrooms, roasted new potatoes, steamed rapini.

Grilled Veal Chops
Roasted fingerling potatoes, Montreal steak seasoning, red wine, onion and cherry sauce.

Whole Roasted Lamb Leg
Herbed green rice, wild rice, caramelized chestnuts, rosemary and dates, grilled bell peppers, honey roasted whole garlic, pan drippings gravy.

Whole Roasted Duck
Crab apple and juniper berries sauce, charred leeks, violet potatoes, heirloom carrots.

Kebab From The Charcoal BBQ
Lamb’s leg 
Beef striploin
Chicken Cornish Hen
Quail
Tarragon salmon
Thyme sturgeon
Jumbo shrimps

Sesame Yellowfin Tuna
Black and white sesame crust, sautéed fennel, fiddlehead and bell peppers, garlic chips, orange sauce, chives.

Steamed Halibut Filet
Julienne of leeks, zucchini, squash and carrots, shrimp bisque, steamed shrimp, halibut skin cracker.

Whole Baked Fish Alla Ligure
Red snapper roasted in the oven with tomato sauce, white vine, garlic, olives, capers, fresh basil and mini potatoes.

 

SWEET ENDING

Honey Cake
Strawberry sorbet, fresh berries and fruit, chocolate sauce.

Napoleon
Raspberry sorbet, fresh berries and fruit, caramel sauce.

Smetannik with Walnuts
Walnut ice cream, fresh berries and fruit, strawberry sauce.

Chocolate Royal Cake
Dark chocolate mousse, Praliné Crunch, almond and hazelnut Biscuit, mirror glaze, golden flakes.

Tiramisu
With Rum-Soaked Sweet Cherries, fresh Mascarpone, egg yolks and almond liquor Zabaglione, espresso, rum, cocoa powder.

Semifreddo Limoncello
Edible flowers, fresh berries, pineapple, biscotti crumbs, chocolate sauce.

 

FOOD STATIONS

Pierogi And Pelmeni Station
Veal pelmeni, chicken pelmeni, potato-cheddar pierogi, potato and mushroom pierogi, sauerkraut pierogi.
Toppings: bacon bits, crispy onions, sautéed mushrooms, chopped scallions, sour cream, smoked chipotle mayonnaise, horseradish and dill sour cream, cheddar fondue.

Blini And Caviar Station
Onsite pan-fried blinis
Toppings: red caviar, black caviar, smoked salmon, crab meat salad, porcini mushrooms, chopped chives, crème Fraiche

Baked Piroshki Station
Veal piroshky, chicken Kurnik, offal piroshky, potato and fried onion piroshky, salmon coulibiac, braised cabbage piroshki.
Condiments: cornichons, brined tomatoes, pickled pearl onions, sweet mustard and sour cream sauce.

Oyster Bar
A variety of onsite shucked oysters. East Coast and West Coast oysters served on ice.
Toppings: fresh lemons and limes, sliced jalapenos, rye bread crisps, pomegranate and red wine vinegar sauce, cucumber and horseradish sauce, balsamic and white onion sauce, Tabasco.
Optional: liquid nitrogen beetroot granita.

Seafood Station
Jumbo shrimps, lobster tails, crab phalanx, marinated octopus with garlic and paprika, scallops, marinated calamari with thyme, lemon zest and olive oil.
Condiments: seaweed salad, sriracha and cashew sauce, cocktail sauce, tarragon mayonnaise, roasted garlic and ginger aioli.

Tartare Station
Steak tartare, salmon tartare and tuna tartare served on ice.
Classically dressed onsite with: pickles, capers, shallots, Dijon mustard, sweet mustard, olive oil and tabasco.
Garnishes: cured egg yolks, shredded Parmesan, caper berries, cherry tomato salad, fresh cucumbers, cornichons, chopped scallions, wheat and rye toast.

Antipasto Station
Grilled and marinated vegetables: zucchini, bell peppers, eggplant, mushrooms, butternut squash, asparagus, and artichokes.
Prosciutto sliced onsite and assorted salumi, two types of olives and sundried tomatoes.
Assorted cheeses with fresh grapes, dried fruit and rice crackers.
Fior di latte and tomato bruschetta served with homemade rosemary & oregano focaccia.

Dessert Station
Honey cake
Napoleon
Walnut Smetannik 
Assorted Macaroons
Ricotta crème Cannoli
Fruit salad

Sweet blini station
Onsite pan-fried blinis.
Toppings: caramelized apples with cinnamon, fresh berries, whipped ricotta, honey, raspberry sauce, caramel sauce and chocolate sauce.

Contact us

  • info@foodreligion.ca
  • 416-722-6115