Monday – Grilled Ontario Pickerel Filet
with Braised Local Tomatoes, Sweet Onions and Black Olives, Roasted Fingerling Potatoes and Basil Emulsion

Tuesday – Slow Braised Ontario Pork Back Ribs 
with Guajillo Salsa Roja, Spanish Rice, Local Sweet Corn with Parsley-Garlic Butter and Summer Slaw

Wednesday – Pan Seared Chicken Supreme
with Charred Tomato and Sweet Pepper Salsa, Ancient Grain Pilaf and Sautéed Summer Squash with Sweet Onions

Thursday – Pan Seared 6oz Ontario New York Strip Loin
with Duck Fat Smashed Potatoes, Garlicky Green Beans and Espagnole Sauce

Friday – Grilled Atlantic Salmon Filet 
with New Potato Salad, Garlicky Runner Beans and Niagara Peach Salsa

Monday – Grilled Wild Argentinian Shrimp
with Salsa Verde and Panzanella Salad – Focaccia Croutons, Cherry Tomatoes, Sweet Peppers, Cucumber and Pearl Bocconcini Tossed with Torn Basil, Capers and Red Wine Shallot Vinaigrette

Tuesday – Piri Piri Ontario Pork Tenderloin 
with Chimichurri, Roasted Sweet Potatoes with Garlic, Paprika and Oregano, Sweet Corn, Sheppard Pepper and Wax Bean Succotash 

Wednesday – Sashimi Grade Wild BC Albacore Tuna Tataki
with Togarashi Crust, Crispy Sushi Rice Cakes, Spicy Japanese Aioli and Salad of Upland Watercress, Asian Ya Pear, Cherry-Belle Radish and Soy-Yuzu Vinaigrette 

Thursday – Roulade of Turkey
with Ontario Peach Chutney, Sweet Pepper and Leek Strata with Gruyere, Yellow Wax Beans with Lemon, Shallot and Chili

Friday – Dry Rubbed Ontario Flank Steak 
with Sautéed Summer Squash and Garlic, Grilled Sweet Potato, Chipotle-Lime Crema, Charred corn, Tomato and Fire Roasted Pepper Salsa

Monday – Organic PEI Mussels
in Coconut Curry with Scented Jasmine Rice, Garlic Naan and Spice Roasted Cauliflower

Tuesday – Roasted Cornish Game Hen 
with Honey, Lemon and Rosemary Glaze, Wild Rice Pilaf, Seasonal Vegetable Fricassee and Roasted Apricot Chutney

Wednesday – Panko Crusted Wild Caught Crab Cakes 
with Avocado Aioli, Pico di Gallo, Quinoa and Corn Pilaf, Baby Green Salad with Cherry Tomatoes, Cucumber and Shaved Carrot, Lemon Garlic Vinaigrette

Thursday – Grilled 6oz Ontario NY Strip Loin Steak
with Cauliflower Puree, Sautéed Shitake Mushrooms and Snap Peas and Natural Reduction

Friday – Lobster Mac’n’Cheese 
with Panko Gratin, Baby Gem Salad with Ontario Strawberries, Icicle Radish, Celery Hearts, Maple Glazed Pumpkin Seeds and Truffle-Champagne Vinaigrette

Weekly Pricing

Single Day/Weekend Rates

Delivery

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

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

Please email your order request to chefmatthew@kennedycatering.com with the following details;

– 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