Reception – Hors D’oeuvres

Starlit Tides

Cold Canapés

Seared Ahi Tuna Bites
Finished with sesame seed and a light citrus glaze atop crisp crostini

(DF / NF / SF)

Chilled Pacific Shrimp
Tropical lemongrass with mango–pineapple salsa

(DF / NF / GF / SF)

Roasted Beet & Avocado Tartare
Finely diced roasted beets and avocado, layered with a crisp wonton chip, citrus vinaigrette, and micro‑greens

(DF / NF / Vegan)

Harbour Lights

Hot Canapés

Golden Harbour Crab Cakes
Delicate crab cakes with roasted corn relish

(NF / SF)

Herb‑Crusted Lamb Chops
Finished with aromatic rosemary jus

(DF / NF)

Vegan Curry Chickpea Doubles
Tamarind and island pepper sauce

(DF / NF / Vegan)

Curried Chicken Doubles
Tamarind and island pepper sauce

(DF / NF)

Where the Sea Meets the Flame

Inside the Main Hall

Live Culinary Stations

The Harbour of Ajax Raw Bar

Fresh East‑Coast Oysters

Poached Atlantic Lobster

(NF / GF / SF)

Coastal Fire & Flame Feature

Chef‑Fired to Order

Sailor‑Style Mussels in White Wine Sauce

Starlit Atlantic Scallops in Brown Butter

Coastal Calamari with Citrus & Olive Oil

(NF / GF / SF)

Plated Dinner Menu

Artisan Bread Selection & Cultured Butter

Garden Constellation Salad
Seasonal mixed greens, poached pear, sundried cranberries, carrot curls, and orange vinaigrette

(NF / GF)

Voyage of the Evening

Choice of Entrée Selections

Ocean

Grilled Chilean Sea Bass
Served with fragrant saffron pilaf, roasted fennel, and blistered cherry tomatoes. Finished with crispy leeks and a delicate citrus beurre blanc

(NF / GF / SF)

Land

Herb‑Roasted Supreme of Chicken
Served over creamy wild mushroom risotto with roasted baby beets and blistered mini sweet peppers. Complemented by delicate artichoke cream, aromatic truffle oil, and bright green herb coulis

(NF)

Land & Sea

Prime Centre‑Cut New York Striploin & Atlantic Grilled Shrimp
House‑seasoned with signature steak spice, finished with classic steak jus and rich red wine demi‑glace.  Served with roasted herb fingerling potatoes, caramelized leeks, grilled asparagus, and baby carrots

(NF / SF)

Plant‑Based

Charred Cauliflower Steak & Lentil Ragout
Slow‑braised rustic lentil ragù with vine‑ripened tomatoes, aromatic herbs, and vegetable sofrito. Finished with crispy spiced chickpeas and herb oil. Seasoned with olive oil, garlic, lemon zest, tamarind, onion, cumin, and coriander

(NF / DF / GF / VG)

Dessert Constellation

Midnight Chocolate Seashell
Delicate white chocolate seashell filled with lychee crème, vanilla bean crème Chantilly, set atop soft honey‑cake “sand.”

GF / VG option