Executive Chef Kyle Nichol
Potato Bacon And Ale Soup Parlour Greens with Crisp Vegetable Toppings and Maple Mustard Vinaigrette Caesar Salad with Smoked Bacon, Parmesan Shavings, House Made Croutons, Garlic Dressing
All Main Courses are Served With Seasonal Vegetables and Chef’s Choice Potato
Grilled Chicken Supreme with Porcini and Field Mushroom Ragu and Lemon Herb Gremolata Oven Roasted Salmon with Maple and Peppercorn Medley Glaze AAA Striploin Roast with Red Wine Mushroom Au Jus Chef’s Choice Vegetarian Option
Pavlova with Lemon Crème Anglaise, Raspberry Coulis, Almonds, Whipped Cream Chocolate Mousse with Sponge Toffee Crumble New York Style Cheesecake With Seasonal Toppings
$41 Per Person
Pricing Valid Until December 31st, 2020 Menu Items Subject To Change Without Notice All Pricing Subject to Additional Applicable Taxes and Gratuities
Soups $9/person Sweet Corn Chowder with Smoked Paprika Croutons Baked Potato Soup, with Mill Street Organic Lager, and Gunn’s Hill Handeck Cheese Wild Mushroom and Leek Bisque Creamy Tomato and Dill Bisque
Salads $10/person Baby Spinach Gunn’s Hill Handeck Cheese, Pickled Beets, Pistachios, Merlot Vinaigrette Classic Caesar Salad with House Made Dressing Parlour Greens Salad with Crisp Vegetable Julienne, Maple Mustard Vinaigrette Greens Salad with Lemon Vinaigrette, Pepitas, Goat Cheese and Poppy Seed Truffles
Appetizers $10/person Smoked Tomato Tart with Chevre and Sprouts Scallop And Shrimp Cake with Fresh Pico Di Gallo, Sriracha Aioli, and Sprouts Potato Gnocchi Arribiatta, Parmesan Shavings, Basil Pesto and Sprouts
Chef’s choice Seasonal Market Vegetables and Potatoes are served with all entrees.
$45/person Duo of Prime Rib and Grilled Chicken Breast $34/person 7oz Prime Rib Dinner with Red Wine Demi Glace and Yorkshire Pudding $30/person 6oz Grilled Striploin with Smoked Onion Butter $28/person Pan Roasted Salmon Filet Glazed with Maple Mustard Glaze $27/person Maple Pecan Glazed Chicken Supreme $26/person Roasted Chicken Supreme with Red Onion Marmalade $25/person Roast Pork Loin with Spiced Pear Chutney
$24/person Potato Gnocchi with Grilled Sweet Corn, Roasted Peppers, in a Parmesan Cream Sauce and Herb Infused Olive Oil (Vegetarian) $24/person Grilled Seasonal Vegetables, With Linguine Pasta, in Roasted Tomato Sauce, with Shaved Parmesan, and Herb Infused Olive Oil (Vegetarian) $26/person Root Vegetable Curry, with Toasted Coconut, Toasted Almonds, Served Over Steamed Basmati Rice (Vegan)
(limited to two selection for the entire group) Pavlova with Lemon Crème Anglaise, Raspberry Coulis, Almonds, Whipped Cream Crème Brulee Cheesecake with Fresh Berry Compote Sticky Toffee Pudding with Home Made Salted Caramel Sauce
Coffee and Tea Selections Included with Dessert Course
Seating chart must be provided indicating meal choices if more than one selection has been chosen. Final numbers indicating meal choice are due 7 business days prior to the event to ensure the Parlour Inn is prepared for your event.
Executive Chef Kyle Nichol Minimum 10 Guests
The Continental
Fresh Seasonal Fruit Salad Parfaits With Yogourt, Berry Compote, And Housemade Granola Fresh Croissants And Pastries Served With Sweet Butter And Fruit Preserves Cereals With Milk Coffee, Tea, And Decaf, And Assorted Juices
$12 Per Person
Group Hot Breakfast
Fresh Seasonal Fruit Salad Scrambled Eggs With Aged Cheddar Cheese And Chives Peameal Bacon and Maple Sausages Fresh Cut Homefries Fresh Croissants And Pastries Served With Sweet Butter And Fruit Preserves French Toast with Jakeman’s Pure Maple Syrup Coffee, Tea, And Decaf, And Assorted Juices
$18 per person*
AM COFFEE BREAK Minimum 10 People $ 9 Per Person
Chef Selection of Seasonal Whole Fruit, Coffee, Tea, Water and Juice as well as two of the below items:
Fresh Baked Assorted Cookies Muffins and Whipped Butter Yogurt and Berries with House Made Granola Danishes and Croissants
PM COFFEE BREAK Minimum 10 People $ 10 Per Person
Chef Selection of Seasonal Whole Fruit, Coffee, Tea, Water and Cold Beverages as well as two of the below items:
Kettle Chips and Dip Nachos and Fresh Pico De Gallo Fresh Baked Assorted Cookies Cheese and Crackers Vegetable Tray with Dip Seasonal Fruit Tray and Vanilla Yogurt Dip
Freshly Baked Bread And Butter Greens Salad with Maple Mustard Vinaigrette and Crisp Vegetable Toppings Caesar Salad with Croutons, Shaved Parmesan Cheese, Smoked Bacon, and House Made Dressing Gunn’s Hill Cheese Selection with Local Preserves and Artisan Crackers Chef’s Soup Du Jour
Chicken Cacciatore with Fresh Gremolata of Herbs and Lemon Zest Roast Top Sirloin Of Beef With Mushroom, Red Wine, And Caramelized Onion Jus Oven Roasted Chicken Breast With Lemon and Herb Gratin Chef’s Choice Vegetarian Dish **Each Buffet Spread Includes Seasonal Vegetables And Chef’s Choice Potato or Rice
The Parlour’s Signature Pavlova and Chef’s Choice Dessert Display Coffee And Tea Service Is Included
$39 Per Person Minimum 20 Guests
For A One Hour Reception, We Recommend 5 Pieces Per Person Items Are Ordered by The Dozen
Chevre Truffle with Herb Pesto Hot Smoked and Chilled Salmon with Cucumber “Crostini” And Lemon Ginger Aioli Wild Mushroom Tart with Gunn’s Hill Handeck and Pea Shoots Chicken Liver Pate Trifle with Moss Berry Farms Blackberry Jam
Brie and Thyme Arancini With Spicy Tomato and Basil Chutney Pulled Beef Sliders with House Made BBQ Sauce, Garlic Aioli and Crispy Onions Mini Quiche with Smoked Bacon, Caramelized Onions, And Gunn’s Hill Handeck Cheese Vegetarian Springroll With Spicy Plum Sauce
$30 Per Dozen (Minimum 5 Dozen Pieces Per Order) (Plus 15% Gratuity and Applicable Taxes)
Executive Chef - Kyle Nichol
$125, serves up to 25 people A medley of the season’s best offerings Served with honey lavender infused yogurt
$125, serves up to 25 people A medley of crisp garden vegetables Served with house made garlic aioli
$150, serves up to 25 people A selection of Gunn's Hill cheese and crackers with local preserves
$150, serves up to 25 people A medley of grilled vegetables Served with house made rosemary aioli
$250, serves up to 25 people Cured and smoked charcuterie Served with local preserves, pickles, and flatbread
$250, serves up to 25 people Poached shrimp with tomato horseradish sauce
Please inform us of any food allergies or dietary restrictions prior to ordering.
Three Selections of Assorted Salads Created by the Culinary Team Freshly Baked Breads Served with Butter Two Chef’s Choice Hot Entrees (One Meat, One Vegetarian) Seasonal Vegetables Chef’s Choice of Potato or Rice Selection of Sweets and Pastries
Coffee, Decaf, and Tea Station
$25 Per Person Minimum 20 Guests
Minimum 10 people
Coffee, Tea and Water and Fresh Baked Cookies Included
Platter based on three half sandwiches per person
Chef Prepared Soup Du Jour Parlour Greens Salad or Caesar Salad Local Cheese and Crackers (based on 2oz/person) A Variety of Sandwiches and Wraps
Parlour Greens Salad or Caesar Salad Garlic Bread Gnocchi tossed with Field Mushroom Sauce, Topped with Shaved Parmesan and Confit of Cherry Tomato Penne Arrabbiata with Fresh Herbs, Grilled Chicken and Vegetables
Parlour Greens Salad Fajita Beef and Chicken Flour Tortillas All accompaniments including: Pico De Gallo, Sour Cream, Guacamole, Fresh Vegetables, and Shredded In-house Cheese Blend
Parlour Greens Salad and Parlour Potato Salad Pulled Pork and Mushroom Sliders All accompaniments including: Variety of Condiments, Lettuce, Tomato, Onion and Cheese
$19 per person for each option
Valid Until April 30, 2020