Monday January 4 - Pan Seared Atlantic Salmon Panzanella
with vine ripened tomato, fresh cucumber and sweet pepper with fior di latte, grilled sourdough, red wine shallot vinaigrette and basil emulsion

*Tuesday January 5 - Grilled Ontario Black Angus Flank Steak
with hunter sauce, roasted new potatoes with fresh herbs and garlic and sautéed snap peas with red onion and sweet peppers

*Wednesday January 6 - Zuppa di Pesce
pan seared red grouper, wild Argentinian shrimp and organic PEI mussels with grilled artichoke, roasted pepper and fingerling potato in aromatic shellfish broth, served with warmed baguette with garlic and herb butter

Thursday January 7 - Chicken Saltimbocca
with prosciutto, sage and fresh mozzarella, served with parmesan roasted red potatoes and salad of torn radicchio, endive and baby arugula with balsamic vinaigrette

*Friday January 8 - Bourbon Glazed Ontario Pork Back Ribs
with champs mash and roasted heirloom carrots with harissa, maple and thyme

*Premium Day Rate

*Monday January 11 - Grilled Black Tiger Shrimp
with pan seared polenta, caponata and rapini with garlic and chili

Tuesday January 12 - Grilled Marinated Chicken and Halloumi Kebabs
with herbed Moroccan couscous, Mediterranean summer salad, tzatziki and pita crisps

*Wednesday January 13 - BC Albacore Tuna Niçoise Salad
with fine green beans, cherry tomatoes, fingerling potatoes, baby arugula, Niçoise olives, red wine shallot vinaigrette and local duck egg

Thursday January 14 - Tomato and Red Wine Braised Veal Meatballs
with roasted potatoes with garlic and rosemary, peperonata and fresh ricotta

*Friday January 15 - Pan Seared Ontario Cornish Game Hen
with pearl couscous salad with roasted squash, pomegranate, baby spinach, Macedonian feta, red wine shallot vinaigrette and garlicky French green beans

*Premium Day Rate

*Monday January 18 - Miso Torched Atlantic Salmon 
with sautéed water chestnuts, edamame and shitake mushrooms, roasted sweet potato and charred jalapeno puree and citrus butter sauce

Tuesday January 19 - Herb and Garlic Crusted Ontario Pork Tenderloin
with cauliflower gratin, Brussels sprout and radicchio salad with apple cider and whole grain mustard vinaigrette, dried cranberries, crumbled goat’s cheese and maple glazed pumpkin seeds

*Wednesday January 20 - Pan Seared Yukon Arctic Char 
with leek soubise, roasted fingerling potatoes, beets, purple top turnips and frizzled leeks

Thursday January 21 - Chicken Marsala
with sautéed mushrooms in rich Marsala wine sauce, brown rice pilaf and grilled vegetables with balsamic reduction and basil infused olive oil

*Friday January 22 - Red Wine Braised Ontario Beef Cheeks
with parsnip and celeriac mash, Vichy carrots, crispy shallots and natural reduction

*Premium Day Rate

*Monday January 25 - Pan Seared BC Steelhead Trout
with panko crusted scallion risotto cake, charred Catalan style vegetables and citrus-herb emulsion

Tuesday January 26 - Slow Roasted Ontario Pork Shoulder
with sweet potato mash, roasted Brussels sprouts with bacon, shallots and thyme and spiced pear chutney

Wednesday January 27 - Blacked Fish Tacos 
wild BC snapper with spiced black beans, coconut rice, sautéed sweet peppers and onions, Pico de Gallo, chili-lime crema and grilled flour tortillas

*Thursday January 28 - Grilled Flat Iron Steak
with cinnamon roasted squash, parmesan sformata, French beans and garlic-herb compound butter

Friday January 29 - Double Stacked Fried Chicken Club
with heirloom tomato, avocado, Boston bibb lettuce and chipotle aioli on house brioche, served with Chef Kennedy’s chips and organic green salad with lemon garlic vinaigrette

*Premium Day Rate

Weekly Rates

Single Day/Weekend Rates

Delivery Rates

 ORDERING DETAILS
(Order by 12pm prior to delivery day)

Please email your order request to chefmatthew@kennedycatering.com with the following details or CLICK HERE for contact form;

– Menu Item(s)

– Contact Name & Phone Number

– For Delivery: Full address and if required buzz #/concierge info

– For Pick-Up: Details will be provided

*Invoice will be emailed, payments accepted via e-transfer

Delivery Schedule
Delivery will be dropped off at 6’ distance after doorbell/knocking