Banquet Menu Options
Fort Henry & Renaissance Event Venue

The following menu options and menu suggestions present the selection of food-service options the we can provide for your reserved events. Don't hesitate to contact our Banquet Coordinators to discuss your specific needs. You will find that we can meet the needs of most groups from offering a casual barbeque for 1,000 to a sophisticated dinner party for 20. We can also arrange for service enhancements including musicians, carriage rides and other special options that will make your event unique and memorable!

These Terms and Conditions may apply to your reserved event.

prices are listed per serving without taxes or gratuities

Soups

All soups are $4.50 and are served with freshly bread baked rolls.

Split Pea & Ham Soup
Ginger Vegetable Soup
Scotch Broth
Mulligatawny Soup
Cock-a-Leekie Soup
Potato & Leek Soup
Beef & Barley Soup
Squash Soup
Carrot & Potato Duet ($5.00)

Appetizers

Garden Salad of Mixed Greens with Sweet Vinaigrette $4.50
Scotch Egg Plate $7.00
(a Scotch Egg is a hard-boiled egg covered in a blanket of sausage meat,
rolled in bread crumbs and deep fried then chilled and served on a nest of mixed greens)
Poached Perch on Rice with Sauce Robert $8.00
Roast Quail with Orange & Anchovy Sauce $9.00
Pork-Stuffed Mushrooms with Mushroom Catsup $7.00
Asparagus Spears & Cheddar wrapped in Puff Pastry with Lemon Butter $8.00
Salmagundy Salad $6.50
(a mixture of diced perch, chicken, vegetables and fruit marinated in an oil & vinegar dressing)

Entrees

Prime Rib  $20.00 / with Yorkshire Pudding add $2.50
Raised Turkey Pie with Gravy $18.00
(turkey breast, sauteed mushrooms and other spices rolled and baked in a pastry crust)
Beef Wellington $22.00
(beef tenderloin rolled in liver pate and puff pastry)
Roast Pheasant Supreme $24.00
(1/2 pheasant stuffed with a traditional bread stuffing and served with a poached pear and port sauce)
Roast Lamb with Mint Sauce $18.00
(roast of lamb encrusted with rosemary and served with a traditional mint sauce)
Stuffed Roast of Pork with Apple Chutney $18.00
(roast of pork stuffed with a bread and apple stuffing and served with an apple chutney)
Pheasant-Stuffed Quail with Orange Sauce $25.00
(a de-boned quail stuffed with pheasant meat and served with an orange and anchovy sauce)
Braised Chicken Breast in White Wine & Mushroom Sauce $18.00
(a breast of chicken fricasseed in a white wine and mushroom)
Stuffed Trout with Lemon butter $18.00
(a Lake Ontario trout stuffed with a rice and lemon stuffing and served with lemon butter)
Salmon Wellington $21.00
(salmon steaks baked in a puff pastry crust and served with a cucumber sauce)
Sea Pie $18.00
(chunks of salmon and perch in a cream sauce served in a puff pastry shell)
Roast Venison with Red Currant Sauce $22.00

All Entrees are served with Potatoes
(Roast, Baked, Duchess, or Stewed)
and Seasonal Vegetables

Desserts

Poached Pears with Drambuie Sauce $5.50
Puff Apple Pie with Brandy Sauce $5.00
Crème Caramel with Maple Syrup $5.00
English Sherry Trifle $5.00
Apple Cheese Cake with Whipped Cream $5.00
Blueberry Flummery $5.00
Syllabub Parfait $4.50
Sweetmeats $4.00
(a selection of nuts, cheeses fresh and dried fruit served family style)

Hors D'Oeuvre
(a minimum of 3 dozen per selection  applies)

HOT OR COLD  SELECTIONS
$20 per dozen

ADDITIONAL OPTIONS

Assorted Cocktail Sandwiches & Wraps $4.00 / person (1 sandwich each)
Grilled Chicken, Pork or Beef Skewers with Dipping Sauces  $2.50 each
Cheese, Vegetable and Fruit Presentations $4.00 / person
Assorted Pastries $4.00 / person
Assorted Mini Pastries  $2.50 / person
Non Alcoholic Punches & Beverages $2.50 / person

SOME BANQUET MENU OPTIONS

1.

Scotch Broth
Garden Salad with Sweet Vinaigrette
Chicken Fricassee with White Wine & Mushroom Sauce
Roast Potatoes
Carrots in Mint & Garlic

Syllabub Parfait
Tea or Coffee

2.

Cock-a-Leekie Soup
Asparagus Spears & Cheddar wrapped in Puff Pastry with Lemon Butter
Roast Lamb with Mint Sauce
Duchess Potatoes
Candied Winter Vegetables

Poached Pears in Drambuie Sauce
Tea or Coffee

3.

Split Pea & Ham Soup
Poached Perch with Sauce Robert on Wild Rice
Stuffed Roast of Pork with Apple Chutney
Roast Potatoes
Vegetable Medley

Puff Apple Pie with Brandy Sauce
Tea or Coffee

4.

Ginger Vegetable Soup
Garden Salad
Roast Quail with Orange & Anchovy Sauce
Prime Rib with Yorkshire Pudding
Stewed Potatoes
Ginger Peas

Port

English Sherry Trifle
Sweetmeats
Tea or Coffee