Monday October 12
- Thanksgiving Monday -

Tuesday October 13 - Maple-Soy Glazed Atlantic Salmon
Panko Crusted Sushi Rice Cake, Sautéed Baby Bok Choy and Crisp Radish Slaw

*Wednesday October 14- Grilled Ontario Flank Steak
marinated with Jalapeno, Spanish Onion and Cilantro, Grilled Sweet Potatoes with Chipotle-Lime Crema and Tomato and Cucumber Salad with Black Bean, Avocado and Lime-Chili Vinaigrette

Thursday October 15 - Pan Seared Cornish Hen
with Ancient Grain and Cranberry Pilaf, Garlicky French Beans, Pan Sauce

*Friday October 16 - Roasted 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 October 19 - Grilled Wild Argentinian Shrimp
with Fingerling Potatoes, Heirloom Tomato, Yellow Wax Beans, Upland Cress, Quail’s Eggs, Nicoise Olives and Red Wine Shallot Vinaigrette

Tuesday October 20 - Moussaka
Layers of Fragrant Ontario Spring Lamb Ragout with Grilled Eggplant and Velvety Béchamel. served with Organic Green Salad with Lemon Garlic Vinaigrette

Wednesday October 21 - Blackened BC Snapper Tacos
with Spiced Black Beans, Coconut Rice, Sweet Peppers and Bermuda Onion, Mango-Jalapeno Salsa and Chili-Lime Crema

Thursday October 22 - Hot Smoked Ontario Bone-In Pork Chop
with Roasted Acorn Squash, Sweet Onion Braised Collards and Niagara Peach Chutney

*Friday October 23 - Steak “Frites” 
Grilled 6oz Ontario Beef Flat Iron Steak with Natural Reduction, Pomme Allumettes and Sautéed Sugar Snap Peas with Shitake Mushrooms and Garlic  

*Premium Day Rate

Monday October 26 - Pan Seared Local Trout Filet
with Panzanella Salad – Grilled Rosemary Focaccia, Cherry Tomatoes, Sweet Peppers, Cucumber and Pearl Bocconcini tossed with Torn Basil, Capers and Red Wine Shallot Vinaigrette and Basil Emulsion

Tuesday October 27 - Chicken Parmigiana
with Rustic Tomato Sauce, Mozzarella and Parmigiano Reggiano, served with Roasted Potatoes with Parmigiana, Garlic and Rosemary and Italian Green Salad with Balsamic Vinaigrette

*Wednesday October 28 - Butterflied Wild Argentinian Shrimp and Pan Seared Digby Scallops
with Leek Soubise, Roasted Fingerling Potatoes, Golden Beets, Purple Top Turnips and Frizzled Leeks

Thursday October 29 - Slow Roasted Bacon Wrapped Pork Loin
with Bourbon Glazed Pears, Herbed Fingerling Potatoes and Roasted Brussels Sprouts with Sweet Onions

*Friday October 23 - 72-hour Sous Vide Beef Cheeks
with Roasted Heirloom Carrots, Parsnip Puree, Natural Reduction and Gremolata

*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