WINTER PLATED MENU

October 2018 to May 2019

SEASONAL

SALADS Winter Green & CitrusRadicchio, escarole, fennel, orange & grapefruit suprèmes, creamy citrus & honey dressing (V, GF) Rustic PanzanellaRoasted squash & Brussel sprouts, toasted Italian bread, red onion, Medjool dates, walnuts, Italian parsley, fresh grated parmesan, maple balsamic dressing (V) Pear & Blue CheesePears, pomegranate, Danish blue cheese, candied pecans, arugula & baby spinach, champagne vinaigrette Fig & Parma HamFigs, Parma ham, basil, Buffalo Mozzarella, EVOO, lemon, honey, balsamic reduction Roasted Potato & ShiitakeRoasted fingerlings, caramelized shallots, marinated mushrooms, kale, parsley, white wine vinaigrette Quinoa, Apple & SausageQuinoa, chicken sausage, apple, dried cranberry, spinach, walnuts, cheddar, cider vinaigrette Beet Raw-violi (vegan)Beets, cashew cheese, basil pesto, aged balsamic, microgreens (V, GF)

FIRST COURSE

SOUPS Aztec TortillaSmoked chicken, avocado, radish, cabbage, corn, jalapeno, cheddar, crispy tortilla strips, Aztec soup - poured tableside Roasted Butternut Squash & CurryCondiments; scallions, coconut, toasted cashews, diced banana Cheddar and AleSalted pretzel crouton Fresh Baked BreadsHerb FocacciaMini Pretzel rollsOlive breadFresh baked white and whole wheat rollsCliffside Hearth Walnut & Red Onion BreadParmesan knots

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WINTER SEASONAL MENU

(416) 264-4040

FROM LAND Prime Rib RoastMadeira green peppercorn sauce, roasted root vegetables, frizzled leeks Deconstructed Beef WellingtonHerb crusted tenderloin, roasted bone marrow puff pastry, mushroom duxelle, fingerlings, demi glace Braised Beef Short Ribs & PolentaRed wine braised beef short ribs, cheese laced polenta, seasonal vegetables New York Strip Steakconfit potatoes, sautéed asparagus tips, glazed shallots, red wine jus Charles BurgerWagyu beef, seared fois gras, black truffle, xo sauce, brioche, duck fat frites Eight-hour Lamb shoulderIsraeli couscous, torn mint & parsley, sumac labne Pistachio Crusted Lamb Chopsfennel risotto with port wine reduction Bohemian Pork RoastOnion & bacon potato dumpling, red cabbage in port wine, sauerkraut & caraway puree

Sage Roasted Chicken BreastApple, brown butter & walnut bread pudding, green beans, cranberry port jus Winter QuailBurnt miso butterscotch glazed, pomegranate & walnut salsa Crispy skin Duck breastchestnut puree, honey glazed turnips, fried quinoa

ENTRÉE MENU

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WINTER SEASONAL MENU

(416) 264-4040

FROM WATER Coconut Snapper CurryRed snapper, saffron jasmine rice, topped with fresh cucumber ribbons and coriander Alaskan HalibutPotato gnocchi, melted leeks, chanterelles, truffle aioli Cedar planked SalmonBlackberry gastrique, toasted hazelnut gremolata, cornbread pudding, market vegetable Citrus-Herb Stuffed BranzinoQuinoa pilaf, roasted parsnips, toasted almonds Lobster PappardelleHand cut noodles, Creamy lemon & saffron sauce

ENTRÉE MENU

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WINTER SEASONAL MENU

(416) 264-4040

FROM SOIL Vegetable strudelGoat cheese, spinach, crushed walnuts, with tomato fondue Pomegranate Chipotle Grilled TempehOn a bed of stir fried vegetables topped with pomegranate arils and zucchini ribbons (V) Pumpkin CannelloniPumpkin, spinach and ricotta cannelloni, sage cream sauce, fried sage Cauliflower Rice Buddha BowlTeriyaki glazed sweet potato, edamame, avocado, corn, toasted sesame seeds, served over cauliflower rice (V)

Vegetarian PennePenne pasta with mushroom “Bolognese”, shaved Pecorino Vegan MeatloafAlmond milk mashed potatoes, grilled asparagus, onion rings, gravy Ultimate Truffle Mac N CheeseAged cheddar, asiago, Danish blue, boschetto al tartufo, black truffles, truffle oil, served in cast iron* Add smoked bacon Please inquire for dual entrée options

ENTRÉE MENU

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GRAND FINALE Peanut Butter & Bacon CheesecakePeanut, graham cracker & bacon crust, bacon candy, caramel sauce Granny Smith Apple Cheesecake Vanilla bean cheesecake, cinnamon infused caramel apple butter crumble, Dulche de leche Flourless Truffle Chocolate CakeRich dark chocolate steamed cake layered with dark chocolate, dollop of whipped cream, mint berry salad Bourbon St. Pecan PieKentucky bourbon laced mammoth toasted pecans, vanilla bean ice cream Old Fashioned Carrot Halvah Cake Allspice carrot halvah cake layered with cream cheese icing, walnut crumble, rosemary brown sugar syrup

Caramelized Banana Crumble Pie Creme brulee custard, caramelized banana, walnut butter crumble, dried blueberry chocolate sauce

*** Custom menus are available to make your special event a one of a kind dining experience. Contact us today to start planning. ***

DESSERT MENU

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WINTER SEASONAL MENU

(416) 264-4040

Kiss the Cook Catering Tell us about the event you would like us to create and we’ll connect with you to get started. Phone Number:(416) 264-4040 Emergency After Hours:(416) 998-8110 EMAILsales@kissthecookcatering.com OFFICE HOURSMonday to Friday – 9:00AM – 5:00PM

TASTINGS & MEETINGS

Kiss the Cook Catering2490 Kingston Rd. Toronto ON M1N 1V3

www.kissthecookcatering.com

CONTACT

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KISS THE COOK CATERING

WINTER SEASONAL MENU

(416) 264-4040