Shishito peppers, guacamole and chips, veggie burgers, margherita or arugula pizza.

Vegetable Platter

Calamari, pork sliders, mini hot dogs, margherita pizza, chicken skewers.

Atelier & Co Platter

Sushi Platter

Chef's choice of cured meats with cornichons & country sliced baguettes.

Charcuterie Platter

Chef's choice of Artisanal cheese with fresh dried fruits & Carr's crackers.

Assorted Cheese Platter

A Seasonal selection of fresh vegetables.

Crudites Platter

Seasonal Fruit Platter

Chef's Choice

Roasted cauliflower puree, braised leeks, wild mushrooms, pomegranate jus

Pressed Young Chicken 'Poussin'

Yukon potato, braised baby fennel, confit tomato, wild mushrooms, beurre blanc

Pan Seared Salmon

12 oz sautéed spinach, pepper corn cream sauce, pub fries, watercress

NY Strip Steak

Mini Assorted Desserts

Assorted Pastries

Tater Tots

Pub Fries

Whipped Potatoes

Vegetarian Pasta

Crispy Wings

Penne A la Vodka

Mac and Cheese

Roasted Chicken Breast

Spinach and Artichoke Dip

Caesar Salad

Selection Of Red & White Wine and All domestic and imported Draft and Bottle Beers.

Wine and Beer

Heat olive oil in a skillet over medium heat. Add Shishito peppers to the skillet.

Prepare the Peppers

Sauté the peppers for about 5-7 minutes, until they are blistered and slightly charred. Sprinkle with sea salt before serving.

Sauté the Peppers

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocados with a fork.

Make the Guacamole

Stir in lime juice, salt, and diced tomatoes to the mashed avocado until well combined.

Add Flavor

Serve the guacamole with a bag of your favorite chips for dipping.

Serve

Grill or pan-fry the veggie burger patties according to package instructions until heated through.

Cook the Veggie Burgers

Place each cooked veggie burger on a bun. Top with lettuce, sliced tomatoes, sliced onions, ketchup, and mustard as desired.

Assemble the Burgers

Cut the Margherita and Arugula pizzas into slices and serve as part of the vegetable platter.

Serve the Pizza

Shishito peppers

Olive oil

Sea salt

Ripe avocados

Lime juice

Salt

Diced tomatoes

Chips

Pre-made veggie burger patties

Burger buns

Lettuce leaves

Sliced tomatoes

Sliced onions

Ketchup

Mustard

Margherita pizza

Arugula pizza

Rinse the calamari rings under cold water and pat dry with paper towels.

Prepare the Calamari

In a bowl, mix the flour, cornstarch, salt, black pepper, and cayenne pepper. In another bowl, beat the eggs.

Make the Breading

Dip the calamari rings first in the egg mixture, then coat in the flour mixture, and finally in the breadcrumbs.

Bread the Calamari

Heat oil in a deep pan over medium heat. Fry the calamari in batches until golden brown, about 2-3 minutes. Drain on paper towels.

Fry the Calamari

In a bowl, mix ground pork, salt, black pepper, and BBQ sauce. Form into small patties.

Prepare the Pork Patty Mixture

Grill or pan-fry the pork patties over medium heat until cooked through, about 5-6 minutes on each side.

Cook the Patties

Place each pork patty on a slider bun, top with a slice of cheddar cheese and a pickle slice.

Assemble the Sliders

Serve warm with extra BBQ sauce on the side.

Cook the mini sausages according to package instructions.

Prepare the Mini Hot Dogs

Place each mini sausage in a hot dog bun.

Assemble the Hot Dogs

Serve with mustard, ketchup, and relish on the side for guests to add as desired.

Add Condiments

Roll out the pizza dough on a floured surface to your desired thickness.

Prepare the Dough

Spread tomato sauce on the dough, top with mozzarella cheese and fresh basil leaves.

Assemble the Pizza

Drizzle olive oil on top and sprinkle with salt. Bake in a preheated oven at 220°C (425°F) for about 15-20 minutes or until the crust is golden.

Bake the Pizza

Slice the pizza into wedges and serve hot.

Slice and Serve

Cut the chicken breast into bite-sized pieces and marinate with olive oil, garlic powder, paprika, salt, and black pepper.

Prepare the Chicken

Thread the marinated chicken pieces onto wooden skewers.

Assemble the Skewers

Grill the skewers over medium heat for about 10-12 minutes, turning occasionally until cooked through.

Cook the Skewers

Serve hot with your choice of dipping sauce.

Calamari rings

All-purpose flour

Cornstarch

Black pepper

Cayenne pepper

Eggs

Breadcrumbs

Oil for frying

Lemon wedges

Ground pork

Slider buns

BBQ sauce

Cheddar cheese slices

Pickles

Mini sausages

Hot dog buns

Relish

Pizza dough

Tomato sauce

Mozzarella cheese

Fresh basil leaves

Chicken breast

Garlic powder

Paprika

Wooden skewers

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Wash the Rice

In a rice cooker or pot, combine the washed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce to low heat, cover, and cook for 20 minutes.

Cook the Rice

Once cooked, transfer the rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the rice and gently fold to combine. Allow the rice to cool to room temperature.

Season the Rice

Julienne the cucumber and slice the avocado thinly. Prepare crab sticks and salmon by cutting them into strips.

Prepare Ingredients

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Lay Nori

Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

Spread Rice

Arrange the julienned cucumber, avocado, crab sticks, and salmon in a line across the rice-covered nori.

Add Fillings

Using the bamboo mat, carefully roll the nori away from you, applying gentle pressure to keep the roll tight. Seal the edge with a bit of water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Slice the Rolls

Place the sliced sushi rolls on a serving platter. You can mix different types of rolls for variety.

Arrange on Platter

Sprinkle sesame seeds over the top and serve with soy sauce, pickled ginger, and wasabi on the side.

Garnish and Serve

Sushi rice

Water

Rice vinegar

Sugar

Nori sheets

Cucumber

Avocado

Crab sticks

Fresh salmon

Cream cheese

Sesame seeds

Soy sauce

Pickled ginger

Wasabi

Begin by carefully slicing the prosciutto, salami, chorizo, and capicola into thin, even slices. Arrange these slices on a large serving board or platter.

Slice Cured Meats

In separate small bowls, add the cornichons, olives, and Dijon mustard. Place these bowls around the cured meats on the platter to create an appealing layout.

Place Accompaniments

Take the country sliced baguette and cut it into diagonal slices, about 1-inch thick. Arrange these slices evenly on the platter, ensuring they are easily accessible.

Slice Baguette

Once all components are prepared, ensure that the cured meats, accompaniments, and baguette slices are arranged artistically on the platter. This will enhance the overall presentation. Serve immediately or refrigerate until ready to serve.

Assemble the Platter

Prosciutto

Salami

Chorizo

Capicola

Cornichons

Olives

Dijon Mustard

Country Sliced Baguette

Slice the Brie cheese into wedges and cut the Gouda and Aged Cheddar into thin slices. Crumble the Blue cheese into smaller pieces.

Cheese Preparation

Measure out the dried apricots, cranberries, and figs. If desired, cut the apricots and figs in half for easier serving.

Fruit Preparation

Open the box of Carr's Table Water Crackers and arrange them in a small stack on one side of the platter.

Cracker Arrangement

Place fresh rosemary sprigs on the platter for garnish. Drizzle honey in a small bowl for dipping, if desired.

Garnish (optional)

On a large serving platter or cheese board, arrange the sliced cheeses in a visually appealing manner. Place the dried fruits around the cheeses and add the crackers to one side.

Platter Assembly

Make sure to leave some space for guests to pick and choose their favorites. Add the honey bowl next to the platter for a sweet complement.