Catering

At Kennedy Catering, we draw our inspiration from the local landscape, using the best sustainable ingredients nature has to offer to create a delicious culinary experience. Serving the Greater Toronto Area for your weddings, receptions, birthdays, anniversary, special events, cocktail parties and more. We can customize your event from small intimate gathering to larger venue receptions. 

Prepared Meal Service

Freshly made meals

Fully prepared in oven ready containers

Reheating instructions included

  • April 12th - 16th
  • April 19th - 23rd
  • April 26th - 30th
  • Pricing and Ordering Details

* Monday April 12th - Sesame and Citrus Crusted BC Albacore Tuna Tataki
with ginger and scallion condiment, soba noodle salad with julienned vegetables and soy-yuzu vinaigrette

* Tuesday April 13th - Pan Seared Cornish Game Hen
with pan jus, ancient grain and cranberry pilaf, roasted Brussels sprouts with shallots, white wine and thyme

Wednesday April 14th - Pan seared North Atlantic Cod loin
with caponata, herbed fregola sarda with rapini with garlic and chili

* Thursday April 15th - Grilled Ontario AAA Flat Iron Steak
with bordelaise sauce, ratatouille and brown rice pilaf

Friday April 16th - Truffle Mac and Cheese
with black truffle paste, aged cheddar and Gruyère, panko gratin. Served with butter lettuce and strawberry salad with watermelon radish, celery hearts, fresh herbs and lemon garlic vinaigrette

*Premium Day Rate

* Monday April 19th - Pan Seared BC Steelhead Trout Niçoise
with poached fingerling potatoes, sweet cherry tomatoes, French green beans, baby arugula, quails egg, Niçoise olives and red wine shallot vinaigrette

Tuesday April 20th - Peri Peri Chicken Supreme
with chimichurri, sautéed peppers, zucchini and red onion and roasted sweet potato medallions with chili, garlic and oregano

* Wednesday April 21st - Pan Seared Yukon Arctic Char
with citrus-dill yogurt sauce, new potato salad and yellow wax beans with shallot, chili and lemon

Thursday April 22nd - Grilled Herb and Garlic Marinated Chicken Satays
with tzatziki, Spanakopita and Mediterranean summer salad

* Friday April 23rd - Whole Roasted European Sea Bass
with tomato and caramelized onion tartlet, shaved fennel and baby arugula salad with Parmigiano Reggiano and lemon garlic vinaigrette

*Premium Day Rate

Monday April 26th - Harissa and Brown Sugar Glazed Atlantic Salmon
with mango-jalapeno salsa, panko crusted scallion rice cake and charred broccoli and Bermuda onion

* Tuesday April 27th - Crispy Moulard Duck Confit
with pan jus, roasted fingerling potatoes and salad of local greens with shaved heirloom carrot, watermelon radish and red wine shallot vinaigrette

* Wednesday April 28th - Grilled U-10 Calamari and Jumbo Black Tiger Shrimp
with smoked tomato and black olive salsa, pan seared herbed polenta and fine green beans

Thursday April 29th - Chicken Caprese
with balsamic blistered cherry tomatoes, fior di latte mozzarella, farro pilaf and roasted asparagus with shaved Parmigiana

* Friday April 30th - Bone-in Ontario AAA Beef Short Ribs
with natural reduction, spring onion mash, harissa roasted carrots and glazed shallots

*Premium Day Rate

Weekly Rates

1 Person/Week2 People/Week4 People/Week
$150+HST $280+HST $540+HST

Single Day/Weekend Rates

Starting from $30+HST/Dinner 
Premium from $35+HST/Dinner

Delivery Rates

$30+HST/Week (Toronto Area)
$15+HST/Day (Toronto Area)
GTA - Please Inquire

 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

Monday 1pm-5pmMonday/Tuesday Meals
Wednesday 1pm-5pmWednesday/Thursday Meals
Friday 1pm-5pmFriday Meals

 

Monday - order by Sunday @12pm
Tuesday - order by Sunday @12pm
Wednesday - order by Tuesday @12pm
Thursday - order by Tuesday @12pm
Friday - order by Thursday @12pm

A la Carte Menu

48 Hour Notice Required

Available Monday-Saturday

  • Salads
  • Sides
  • Proteins
  • Hors D'oeuvres
  • Sweets

Serves Up To 4

Golden Beet and Blood Orange | $22
with shaved fennel, baby arugula, crumbled goat's cheese and lemon garlic
vinaigrette

Local Tomato & Fior di Latte | $24
with marinated olives, preserved garlic, torn basil, baby arugula, E.V.O.O., Cornish sea salt and vin cotto

Butter Lettuce | $24
with strawberries, watermelon radish, Manchego Reserva and white balsamic vinaigrette

Du Puy Lentil| $18
with brunoised vegetables, pickled red onion and red wine shallot vinaigrette

Organic Quinoa | $18
with sweet peppers, charred corn and black beans with fresh herbs and lemon garlic vinaigrette

New Potato | $18
with whole grain mustard, citrus and fresh herbs

Mediterranean | $20
with tomato, cucumber, red onion, Kalamata olives, crumbled feta and red wine shallot vinaigrette

Soba Noodle | $18
with julienned vegetables, fresh herbs and soy-yuzu vinaigrette

Classic Caesar | $22
with romaine hearts, focaccia croutons, thick cut bacon and Parmigiano-Reggiano with creamy old school dressing

*plus applicable taxes

Serves Up To 4

Mac'N'Cheese | $28
with Gruyère, aged cheddar and panko gratin

Truffle Mac'N'Cheese | $32
with black truffle paste, aged cheddar and Gruyère and panko gratin

French Green Beans | $22
with sautéed shallots, lemon and chili

Grilled Asparagus | $24
with oven dried cherry tomatoes, shaved Parmigiano and balsamic reduction

Garlic Whipped Mashed Potatoes | $20
with Yukon gold potatoes and garlic

Roasted Fingerling Potatoes | $22
with fresh herbs and garlic

Rapini | $20
with lemon and preserved garlic

Roasted Brussels Sprouts | $20
with bacon lardons, sautéed shallots and thyme

Grilled Seasonal Vegetables | $22
with basil infused olive oil and aged balsamic

Potato Galette | $28
with caramelized onions, Gruyère and thyme

Charred Catalan Style Vegetables | $22
with Sherry vinegar, parsley and garlic

Roasted New Potatoes | $22
with Parmigiano-Reggiano

Duck Fat Potatoes | $22
smashed new potatoes with duck fat and thyme

Herbed Moroccan Couscous | $18
with fresh herbs, lemon and olive oil

Brown Rice Pilaf | $20
with brunoise vegetables and fresh herbs

Coconut Rice | $18
scented Jasmine rice with lime leaf and chili

*plus applicable taxes

Serves up to 4

Chicken Marsala | $44
local chicken supreme, rich Marsala wine sauce and portabella mushrooms

Grilled Herb & Garlic Chicken Satays | $40
with tzatziki

Bone-In Ontario AAA Beef Short Ribs | $54
with natural reduction

Grilled Ontario AAA Flat Iron Steak | $52
with hunter sauce

Classic Veal Meatballs | $42
Ontario milk fed veal with rustic tomato sauce and Parmigiano-Reggiano

Wild Argentinian Shrimp Skewers | $44
with chermoula

Miso Torched Atlantic Salmon | $44
with citrus-ginger butter sauce

Grilled Atlantic Salmon | $44
with salsa-verde

Grilled BC Steelhead Trout | $44
with mango-jalapeno salsa

Ontario Pork Back Ribs | $42
sous vide with guajillo and ancho chili BBQ sauce

Grilled Ontario Pork Chops| $42
Frenched, bone-in chops with spiced pear chutney

Roasted Eggplant & Chickpea Tagine | $30
with labneh

Grilled Halloumi & Vegetable Skewers | $30
with citrus-herb emulsion

*plus applicable taxes

By the dozen

Buttermilk Fried Chicken with Harissa Aioli on Cheddar Chive Biscuits
$42+HST

Pulled Beef Short Rib Empanadas with Chimichurri
$42+HST

Panko Crusted Crab Cakes with Avocado Aioli
$45+HST

Ontario AAA Strip Loin Sliders with Caramelized Onions, Chipotle Aioli and Baby Arugula on House Brioche Buns
$45+HST

Mushroom Arancini with Truffle Aioli
$39+HST

East Coast Lobster Rolls with Lemon-Tarragon Aioli on House Brioche Buns
$45+HST

Pissaladiere - Caramelized Onions, Gruyere and Tomato in Butter Puff Pastry
$39+HST

Flourless Chocolate Cake with Berry Preserve
$8+HST (Per Slice)

Fig and Raspberry Crostata with Chantilly Cream
$8+HST (Per Piece)

Dutch Apple Tartlets with Bittersweet Caramel Sauce
$18+HST (Half Dozen)

Banana Beignets with Dark Chocolate Ganache
$24+HST (1 Dozen)

Tiramisu with Mascarpone Mousse and Shaved Dark Chocolate
$24+HST (Serves up to 4)

Weddings

Special Events

Corporate

About

Chef Matthew Kennedy

After graduating with honours from the New England Culinary Institute, Chef Matthew Kennedy moved to France to work in some of the finest restaurants in Paris, Chambery and Val D’Isere. It was there that he learned and cultivated a true appreciation for local, seasonal cuisine in a sustainable environment, best described by the French term ‘Terroir’.

Upon his return to Toronto, Chef Matthew worked at and opened some of the city’s top restaurants including North 44, Bymark, Oro and Sequel. He was also a featured Chef on the hit Food Network show ‘The Heat’.

Today, he shares his passion and knowledge for simple, fresh food as a culinary instructor and teacher.

He is the Chef and Owner of Kennedy Catering.

Get in touch!