The Stop Food Enterprises

Catering & Event Services

Whether you’re planning a wedding, corporate event or private dinner, our catering and event services take the guesswork and stress out of any event. Our chefs will work with you to develop a menu to suit every tastebud and budget, with high quality, exceptionally prepared, and locally-sourced food wherever possible.

Our experienced event planners can help you with all the logistics of your event, from developing a budget and co-ordinating rentals to all those last minute details.

Our catering and event services can be provided:

On-site at our Green Barn location at 601 Christie St.
Off-site at a venue within the GTA
Private in-home

Holiday Menu Options

October 2010–January 2011
Menu $45 per person (choose one from each of the following categories.)

Fresh country loaf with whipped butter included with every three-course selection.

Salads

Mixed green salad
Dressed with a Baco noir vinaigrette, with toasted almonds and dried cranberries.

Legume salad
Lentils and chickpeas tossed with feta cheese and basil.

Caesar salad
Whole leaf Caesar salad topped with crispy double-smoked bacon and Ontario pecorino cheese.

Endive and watercress salad
Topped with candied walnuts, orange slices and a blue-cheese drizzle.

Mains

Traditional roast turkey
Rosemary and maple–infused white and dark meat with holiday gravy and cranberry and orange compote.

Whole poached salmon
With a tarragon butter sauce.

Holiday vegetarian loaf
A combination of legumes and herbs roasted with a tangy tomato sauce.

Turducken!
That’s right, a turkey stuffed with a duck stuffed with a chicken! (An additional charge of $15 per person.)

Sides

Sweet potatoes
Roasted with maple and cinnamon.

Yukon gold potatoes
Green onions and goat’s cheese folded into whipped mashed potatoes.

Root vegetable gratin
Thinly sliced root vegetables baked with cream and thyme.

Roasted seasonal vegetables
Ontario’s best, including carrots, beets and turnips.

Braised greens
Braised rapini with almonds and roasted red peppers.

Winter vegetable potage
A mixture of leeks, root vegetables and Savoy cabbage braised with garlic and thyme.

Stuffing
Made with country loaf, caramelized onions and dried fruit (An additional charge of $5 per person.)

Desserts

Berry preserve crostata
Buttery puff pastry baked with local preserved fruits and hints of spice. Topped with lemon Chantilly.

Cinnamon ice cream over warm apple pie

British-style sticky toffee pudding

Dinner Menu Options

Menu #1 – $40.00 per person

Fresh baked bread with olive oil, butter and a local bean spread

Spinach salad with marinated red onion, pine nuts, candied lemon and yogurt dressing – OR – Cauliflower soup with toasted almonds and whipped goat’s cheese

Roasted free-run chicken with a thyme and mushroom bread pudding, braised baby leeks and cranberry jus – OR – Speckled trout with smoked fingerling potatoes over a lemon beurre blanc – OR – Grilled hanger steak sandwich with navy beans and pickled carrots

Lemon tart served with crumbled meringue and grape preserve – OR – Chocolate-caramel mousse with candied almonds and roasted pears

Menu #2 – $50.00 per person

Fresh baked bread with olive oil, butter and a local bean spread

Frisée salad with roasted pearl onions, double-smoked bacon lardoons, hardboiled quail eggs and Ontario blue cheese – OR – Baked goat’s cheese with toasted pumpkin seed crust, pickled vegetables, and frisée salad – OR – Purée of winter squash with toasted pumpkin seeds and braised oxtail

Speckled trout with smoked fingerling potatoes over a lemon beurre blanc – OR – Herb-roasted free-run chicken with boulangère potatoes, Brussels sprout leaves and grainy mustard jus

Baked apple crumble and sour cream ice cream – OR – Chocolate- caramel mousse with candied almonds and roasted pears – OR – Lemon tart served with crumbled meringue and grape preserve

Menu #3 – $65.00 per person

Fresh baked bread with olive oil, butter and a local bean spread

Twice-baked blue cheese and walnut soufflé served with endive and roasted pear salad – OR – White fish with lemon pepper aioli, celery root and green olive salad with parsley – OR – Country game terrine served with toasted baguette and frisée salad with a gribiche dressing – OR – Roasted parsnip and apple soup served with garlic croutons

Spicy cherry tomato spaghetti with parmesan curls – OR – Herbed risotto with roasted wild mushrooms and parmesan curls

Striped bass with brown butter and caper emulsion sauce and braised pearl onions – OR – Rare roast venison over a sunchoke purée with a balsamic jus and tangy tomato compote – OR – Rare roasted duck breast over a celery root purée, with crisp bacon and Saskatoon berry jus

Chocolate tart with poached apricots and lime Chantilly – OR – Mascarpone and blueberry cake with lemon syrup – OR – Baked apple crumble and sour cream ice cream

Breakfast / Conference Menu Options

Prices per person

Menu #1 – $23.00 per person

Breakfast
Coffee, pastry, bagels, yogurt & granola

Snack
Cookies, cheese, crackers, fruit

Lunch
Variety of sandwiches
Tomato mozzarella; roasted chicken, bacon and tomato; grilled vegetable

With choice of two salads: green salad and Ontario Baco noir vinaigrette; chickpea & couscous salad; wheatberry salad; pasta salad with cherry tomatoes, black olives, basil, and red onions.

Menu #2 – $25.00 per person

Breakfast
Coffee, pastry, bagels, yogurt & granola

Snack
Cookies, cheese, crackers, fruit

Lunch
Quiche
Spinach, caramelized onion, and gruyère cheese; sauteed spinach, smoked mushroom, and Toscano cheese

With choice of two salads: green salad and Ontario Baco noir vinaigrette; chickpea & couscous salad; wheatberry salad; pasta salad with cherry tomatoes, black olives, basil, and red onions.

Lunch Menu Options

Prices per person

Salads

Wheatberry salad with crisp cucumber, radish and dried fruit, tossed with a honey vinaigrette – 7

Chickpea salad with olives, feta and cherry tomatoes tossed in a Niagara wine vinaigrette – 7

Organic mixed greens with various vinaigrettes – 5
Ontario smoked blue cheese, balsamic, lemon and sage, creamed cucumber

Baby arugula salad with shaved Parmigiano cheese tossed in a lemon vinaigrette – 6

Sandwiches

Roasted chicken with fresh tomatoes, arugula and lemon garlic aioli – 7

Pulled pork with a tangy barbecue sauce and caramelized onions – 8

Mozzarella and heirloom tomato with basil pesto and arugula – 6

Marinated grilled vegetables on a baguette – 6

In-house roast beef with a horseradish aioli, caramelized onions and mixed greens – 8

Larger Mains*

Grilled rib eye topped with arugula and Parmesan cheese – 20

Roasted chicken breast with oven-dried tomatoes and sautéed French green beans – 15

Ontario lamb chops served over green lentils and topped with a mint chutney – 25

Cider-braised pork shank over fresh corn polenta and roasted heirloom carrots – 15

Seared halibut and braised greens served over a potato gratin and topped with a basil butter sauce – 20

Poached local rainbow trout with potato purée, crispy oyster mushrooms and pea shoots – 15

Spinach, caramelized onion, and gruyère cheese quiche – 10

*All proteins can be substituted by roasted eggplant – 12

Desserts

Lemon ricotta tart – 9

Chocolate mousse with roasted pear – 9

Dark chocolate tart with preserved local fruit – 9

Coconut cream–filled beignets with a spiced pineapple dipping sauce – 9

(Nice) Kids' Menu Options

Prices per child

Green salad served with cherry tomatoes, cucumber and a choice of various dressings – 4
Creamy cucumber (yogurt-based), balsamic vinaigrette, blue cheese, cider vinaigrette

Small Caesar salad with a creamy dressing and crispy garlic croutons – 4

Butternut squash soup topped with cheese croutons – 4

Mac'n'cheese made with local cheese curds, Béchamel sauce and crispy bread crumbs – 5

Grilled cheese with local country loaf and cheddar cheese – 5

Spaghetti and meatballs with locally sourced beef and our in-house tomato sauce – 6

Mashed Yukon gold potatoes with melted cheddar cheese – 4

Roasted local carrots and sweet potatoes with a light maple glaze – 4

(Naughty) Kids' Menu Options

Prices per child

Roasted Brussels sprouts – 4
Add an additional $2.50 for bacon

Steamed broccoli and cauliflower – 3
Add an additional $1.50 for cheese sauce

Sautéed green beans – 3

Baked potato with sour cream – 3
Add an additional $2.50 for bacon

Mashed rutabaga with butter and maple syrup – 3

Cocktail Canapés

Minimum order of 25 pieces per canapé

$2 per piece

Salmon rillettes served with radish on a rye cracker

Mini beef burgers with nappa cabbage coleslaw

Gougères stuffed with whipped goat’s cheese and basil

Ricotta-stuffed ravioli with crispy sage and a lemon butter emulsion

Roasted marinated eggplant over toasted focaccia and dried cherry tomatoes

Lentil soup cappuccino with smoked bacon foam

Toasted crostini with pulled pork, melted brie cheese, spiced pecans and a maple glaze

Asparagus “pigs in a blanket”: chargrilled asparagus wrapped in phyllo with lemon aioli

Steamed mussels served over beer-braised cabbage and topped with bacon aioli and frites

Thai vegetable spring rolls with a sweet chili vinaigrette

Mini grilled cheese with gruyère cheese and a tangy tomato salsa

Crispy cumin phyllo cups with oven-roasted beet salad, local feta and dill

In-house smoked salmon and crème fraîche foam over a potato crisp

$3 per piece

Fiddlehead and radish salad over goat’s cheese cream

Dungeness crab salad

Soft polenta with ricotta and roasted wild mushrooms

Chicken liver mousse served on toasted brioche with onion marmalade

Pork terrine served with in-house pickles and grainy mustard Rabbit rillettes served with a caraway crisp

Beef tartare served in a toasted bread box and topped with shallots and tarragon aioli

Beef carpaccio roll served with apple horseradish and roasted wild mushrooms

Salmon tartare served in a cucumber cup with pickled red onions and avocado cream

Steamed clam in shell served with pancetta, lemon garlic and parsley

Braised beef cheek tart with butternut squash purée

Oxtail poutine

Littleneck clam over chilled sweet pea cream topped mint foam

Spicy beef empanadas with quail egg

$4 per piece

Butter-poached lobster with pickled fennel and tarragon

Toasted brioche with crème fraîche, Ontario sturgeon caviar and cured egg yolks

Grilled aged beef rib eye with a blue-cheese foam and crispy wild mushrooms

Seared scallop with caramelized onions and apple slaw

Smoked lamb loin with reduced balsamic, truffle whipped potatoes and garlic chips

Seared foie gras mini club sandwich Oysters on a half shell with cucumber jelly and preserved lemon

Fresh cod baccala over soft polenta topped with shallot chips and olives

Holiday Canapés

$2 per piece

Mini potato and rosemary quiche

Waldorf salad with blue cheese and a cranberry drizzle on top of endive

Sautéed mushrooms with thyme on toasted brioche

Smoked trout paté and pickled fennel on grilled baguette

Sausage and apple chutney tarts

Butternut squash shooters topped with a horseradish cream

Chicken broth shooters with Italian-style tortellini Melted brie with a cranberry chutney

$3.50 per piece

Steak tartare over toasted baguette and topped with egg yolk prosciutto

Prosciutto and buffalo mozzarella over warm flatbread

Smoked salmon with capers and crème fraîche

Crab salad over crispy endive

Savoury pastry balls stuffed with truffle-scented chicken pate

BBQ Menu Options

Family-style for 20 people or more

Prices per person

On the grill

1 meat, 3 sides – 12

2 meats, 3 sides – 15

3 meats, 3 sides – 20

Meats

Grilled local beef burger, grilled local beef hotdog, grilled free-run chicken, chorizo sausage, Italian sausage (mild and spicy)
(Add an additional $15 for Ontario Mennonite rib eye steak.)

Vegetarian

Grilled portobello mushroom with goat’s cheese, veggie burger, veggie kebabs

Sides

Creamy coleslaw, new potato salad, pasta salad, mixed green salad, Caesar salad, marinated grilled vegetables, couscous salad, grilled corn on the cob, maple baked beans, bread and pickles, jalapeño corn bread, cucumber salad, chickpea salad

Texas-style BBQ

1 meat, 4 sides – 20

2 meats, 4 sides – 26

3 meats, 4 sides – 32

Meats

Smoked brisket, pulled pork, baby back ribs, slow-roasted turkey, beer-can chicken, pit-smoked ham

Sides

Dessert

Homemade pie (fruit of the season) – 12/pie

Melon slices

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