I am confident you and your guests will enjoy the menus and the meal we have created for your special day.

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2 I personally would like to thank you for choosing the Royal Canadian Yacht Club as the setting to celebrate your wedding day. The brigade and I are very excited to have the opportunity to elevate your special day with our deluxe menu offerings. I have always thought that is it important to know first, where your food comes from and second, a little bit about the person creating it. Let's start with me, I was born here in Toronto and raised in Markham, Ontario. I spent my summers cooking alongside my mother at the family cottage in Muskoka. That time spent with my mother, is where I first felt the importance of food and witnessed how fine cuisine brings people together. The second experience was my trip to Italy when I was 18. The Italian culture's passion and zest for life truly inspired me. It was there that I discovered cooking would be my life's craft. Upon my return, and filled with determination and intent to succeed, I surrounded myself with the best; enrolling in George Brown College and began working for the Four Seasons. After completing my formal schooling, I returned to Italy, worked at the world renowned Eigensinn Farm in Singhampton, was a Private Chef on Vancouver Island and the Executive Sous Chef at the Sutton Place Hotel, all prior to coming to the Royal Canadian Yacht Club. I have now worked at the club for five years as the Executive Chef and have truly enjoyed the chance to work with a wide variety of clients, creating menus to celebrate their special occasions. My philosophy for cooking is simple: my technique is deeply rooted in French cuisine, my approach is more Italian; always using seasonal ingredients at their peak and the backbone of my cuisine is Canadian; using locally grown food whenever possible. The design of our menus, ingredients used and presentation of the dishes come from our hearts and have been tested to ensure balance. Being able to do this allows me to guarantee that the food served from our kitchen will always be of the highest quality, both in presentation and flavour. I am confident you and your guests will enjoy the menus and the meal we have created for your special day. Regards, Jonathan Goodyear

3 Along with our elegantly plated dinner and picturesque setting, the following items are included in each wedding package price: A selection of passed hors d oeuvres 3 pieces per person Host bar including premium brand liquors 4 hours Fontamara Pinot Grigio & Quattro wines 2 glasses per person with dinner Late night coffee & tea station White floor length linens and napkins Votive candles Podium and microphone Bridal change room Complimentary menu tasting for two Booked January to April

4 Choice of 4 Brie and Olive Provençale Phyllo Puff Smoked Local Trout Herb Crème Fraîche on Rye Smoked Atlantic Salmon Rosette Capers & Fresh Dill Cream Vietnamese Rice Paper Rolls Sweet Potato, Avocado & Mint, Spicy Soy Dipping Sauce Cherry Tomato Bruschetta on Crisp French Melba Garden Basil, Parmesan Reggiano Pork Shrimp Siu Mai Dim Sum Grilled Ontario Lamb Kebab Preserved Lemon & Mint Yogurt Crispy Vegetarian Spring Rolls Spicy Plum Preserve Southern Fried Chicken Skewer Gourmet Mushroom Bundle Phyllo Puff Spinach & Feta Spanokopita Roasted Garlic Yogurt Dip Szechuan Shrimp Satay

5 Dinner Includes: Assorted Breads and Creamery Butter Choice of One Appetizer Main Course Choice of One Dessert Coffee and Tea The same menu is required for all guests. Special dietary substitutes can be made available upon prior request. Should you require a choice of entrée selection, the following conditions apply: The cost per person is based on the higher priced item, regardless of your guests selection. Maximum choice of two entrées with same accompaniments, in addition to a vegetarian selection. Quantities of each entrée are required 72 hours in advance. Placecards for each guest to indicate the main course selection. Prices are subject to change without notice.

6 Appetizers Russet Potato Gnocchi Sweet Roasted Bell Peppers, Hand Foraged Wild Canadian Mushrooms Roasted Garlic, Baby Garden Rocket Freshly Crumbled Goat Cheese Rasped Reggiano Parmesan Poached Sweet Water Jumbo Shrimp Fresh Summer Citrus, Pickled Cucumber Tangled Garden Greens, Dill and Sundried Tomato Vinaigrette Bufala Caprese Salad Single Batch Ingersoll Bufala Mozzarella, Petite Florentine Basil Cress Plump and Sweet Island Heirloom Tomato 12Yr Old Balsamico Di Modena Crisp Ontario Goat Cheese Salad Tender and Colourful Local Baby Beets, Tender Hand Picked Rocket Crushed Golden Brioche Goat Cheese Tarragon and Niagara Apple Vinaigrette Grey Goose Vodka and Beet Cured Atlantic Salmon Gravlax Aromatic Garden Dill, Fingerling Potato Salad Studded with Toasted Celery Seed Crème Fraîche and Pommery Vinaigrette Parmesan and Roasted Organic Oyster Mushroom Salad Peppery Arugula and Blonde Frisée, Niagara Apple and Garden Radish 15yr Balsamic and Extra Virgin Olive Oil

7 Main Course Slow Roasted Grain Fed Chicken Supreme Ontario Asparagus, Honey Mushrooms Brown Butter Pommes Purée and Natural Garden Thyme Ice Water Seared Atlantic Salmon Fine French Beans, Oven Dried Cherry Tomatoes, Grilled Bermuda Onion La Salette Fingerling Potatoes, Marinated Artichoke Garlic Confit and Roasted Shallot Beurre Blanc Slow Roasted Prime Rib Seasonal Vegetables, Fingerling and Roasted Shallot Fricassée Natural Jus Roasted Vancouver Island Halibut Braised San Marazano Tomatoes, Black Garbanzo, Fennel Ragu Fresh Herbs From Chef s Garden, Extra Virgin Olive Oil 10oz. Dry Aged New York Striploin Seasonal Vegetables, Whipped Roasted Garlic Pommes Purée Pommery Mustard Jus Thyme Roasted Canadian Beef Tenderloin Crunchy Broccolini, Hand Foraged Wild Mushrooms Roasted Garlic Pommes Purée, Burgundy Truffle Jus

8 Royal Enhancements Chef s Selection of Antipasto Thinly Sliced Imported Prosciutto di Parma, Dry Aged Culatello Apple Wood Smoked Speck, Grilled Marinated Tiger Shrimp, Creamy Provolone Marinated Olives and Artichokes Seared Albacore Tuna Avocado, Cilantro Cress, Crisp Shallots, Sous-Vide Pineapple Toasted Chili Ponzu Dressing Cold Applewood Smoked Atlantic Salmon Horseradish Crème Fraiche, Salt Packed Capers Golden Fingerling Potatoes, Organic Water and Fennel Cress Seafood Sampling Rodney s Hand Selected Fresh Oysters, Gigantic Poached Sweet Water Prawns, Seared Yellow Fin, Grilled and Marinated Calamari Marinated Olives and Artichokes Wild Mushroom Risotto Beautiful Hand Foraged Mushrooms Harvested at their Peak of Freshness Perfectly Paired with Lightly Toasted Estate Grown Vialone Nano Reggiano Parmesan and Fresh Herbs from Chef s Garden Poached Atlantic Lobster and Divine Caviar Salad Whipped Herb Crème Fraiche, Micro Feather Celery and Grapefruit Belgium Endive

9 Desserts Caramel Latté Light Caramel Mousse, Richly Soaked Espresso Sponge Finished with White Chocolate Chocolate Pecan Tart Rich Dark Chocolate Sable Filled with Roasted Pecans Creamy Caramel and Dense Chocolate Ganache Chocolate Pistachio Tart Milk Chocolate Truffle Cream, Creamy Refreshing Pistachio Mousse Chocolate Sponge, Delicate Chocolate Pearls Caramel Crunch Dacquoise Delicately Whipped Cream Caramel Layered with Lightly Toasted Hazelnut Meringue Garnished with Seasonal Berries Chocolate Hazelnut Cream Roulade Whipped Light and Airy Hazelnut Mousse Toasted Hazelnut Meringue Layers The Finest Summer Berries Whipped Crème Diplomatic Select one of the following: Chicken Fingers with French Fries Penne Pasta with Tomato Sauce All meals include: Carrot & Celery Sticks with Ranch Dressing or Caesar Salad Cold Beverage Ice Cream Sundae. WEB: PHONE: FAX:

10 Grilled Petite Kobe Beef Burgers Creamy English Stilton Blue, Homemade Dills and Pickled Onions Grilled Long Beach Halibut Sliders Petite Pain au Lait Rolls, Lemon and Dill Aïoli Shaved Montreal Smoked Meat Swiss Cheese, Pumpernickel Roll and Chipotle Aïoli Yukon Gold Poutine Fresh Quebec Cheese Curds and White Truffle Veal Jus Sweet Potato Fries Madras Curry Aioli Grilled Cheese Sandwich with Pommes Frites Stone Baked Thin Crust Pizza Sundried Tomato, Goat s Cheese, Balsamic Glaze. WEB: PHONE: FAX: