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- Cold Canapes
- Hot Hors d’Oeuvres
- Food Activity Stations
- Business Luncheons
- Buffets
- Served Dinners
- Desserts
- Balsamic Figs with Smoked Brome Lake Duck Breast
- Roquefort Grapes
- Ginger Chicken Medallions with Wasabi Mayo
- Smoked Salmon Florentine
- Poached Giant Shrimp with Mango Salsa
- Foie Gras with Blood Orange and Onion Jam
- Beef Empanaditas
- Lemon Pepper Chicken Spiedini
- Salmon Coulibiac
- Lamb Wellington
- Corriander Crab Cakes
- Crepe of Duck Confit Bigarade
- Carvery of beef, lamb, pork, and smoked salmon
- Mediterranean Style Quail
- Chicken Chive Dumplings with Spicy Peanut Sauce
- Lamb Chops with Raspberry Mint Mustard
- Hot Stones with various Satays
- Sushi Bar
- Sandwich style luncheons
- Individual lunch boxes
- Room temperature buffets
- Full-service hot lunches
- Carvery of Roast Chateaubriand, Leg or Rack of Lamb, Veal, Pork, Venison
- Poached or Grilled Filets or Steaks of Fish
- Pasta Pesto Primavera
- Asparagus, Mango Red Onion Platter
- Balsamic Grilled Vegetables
- Tuscany Salad
- Portabellini Florentine
- Spearmint Fruit Salad
- Mignardises
- Poached Lobster Tail with Aumoniere of Duxelles
- Grilled Sablefish with Jalapeno Honey Dressing
- Grilled Tournedos of Black Angus Beef with Green Peppercorn Sauce
- Roast Muscat Grape Stuffed Royal Quail with Port and Currant Reduction
- Roast Rack of Veal with Chanterelles Demi Glace
- Spinach Sun Dried Tomato and Pine Nut Stuffed Leg of Quebec Lamb
- Dried Apricot and Plum Stuffed Loin of Nagano Pork
- Mignardises
- Bananas Foster
- Chocolate Frou Frou
- Blueberry Shooters
- Pineapple Carpaccio
- Chocolate Fondu
- Kahlua Crème Caramel
- Cointreau Crème Brulee
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