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(416) 918-5295

(416) 918-5295

  • Home
  • Contact
  • Private Chef
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  • Entertaining Made Easy

Experience Schoolhouse Kitchen's Culinary Delights

Menu Suggestions

Below are a number of dishes our guests have enjoyed in previous dinner experiences.  These are suggestions and can be customized to suit your specific needs.  We can also create something completely different, we are experienced in many international and regional cuisines and can literally cook anything you desire.

Hors D'oeuvres

If you opt for a 4 course dinner a variety of hors d'oeuvres are available to choose from. Any of these dishes can also be selected as an appetizer in a 3 course dinner.

Mini Spanakopita

Spinach and feta cheese wrapped in filo pastry

Arancini

Italian rice balls stuffed and coated with bread crumbs and deep fried, served with marinara sauce

Prosciutto and Melon

Fresh canteloupe (local when in season) wrapped in Italian prosciutto ham

Mini Mexican Tostadas

Fried tortillla topped with refried beans and fresh avocado

Assorted Charcuterie and Cheese

Featuring local curied meats, cheeses and condiments

Tortilla Cups

Deep fried tortilla cups filled with roasted corn and house made salsa

Smoked Zucchini Bites

House smoked local zuchinni (in season) topped with goat cheese and herbs

Gourmet Chicken Wings

Sweet chili and lime and classic spicy buffalo sauce served with blue cheese dressing

First Course/Appetizers

Mediterranean Mezze Platter

A variety of local meats, cheeses, roasted vegetables, olives, dips and pita bread.

Mini Lobster Rolls

Chunks of tender, sweet, cooked East Coast lobster meat in a thin coating of mayonnaise and herbs, all stuffed into a top-split, brioche bun lightly toasted in butter

Fresh Linguine With Shrimp

This pasta dish features house made pesto, oven dried tomatoes and blackened shrimp

Green Goddess Salad

Mixed greens topped with goat cheese, caramelized onions, toasted almonds, roasted portobello mushrooms and house made green goddess dressing

Polenta Cake With Mushroom

Mushroom and caramelized onion served on pan seared polenta cake and micro greens

Spring Seasonal Salad

Mixed greens topped with strawberry, asparagus and roasted rhubarb salad

Waldorf Salad with Smoked Chicken

This classic salad features celery, fresh apples, walnuts grapes dressed in house made mayonnasise, on a bed of butter lettuce topped with chunks of smoked chicken.

Spinach Salad

Baby spinach topped with with poached pear, chèvre, roasted beets, spicy pecans and raspberry vinaigrette

Burrata con Pomodorini e Basilico

Creamy burrata with blistered cherry tomatoes, fresh basil, and aged balsamic. Served with fresh crusty bread

Gambero Rosso Crudo con Agrumi e Pepe di Timu

Red prawns, served raw with blood orange zest, Timut pepper, and extra virgin olive oil

Capesante Gratinate

Seared scallops topped with a saffron-infused beurre blanc

Penne alla Norma

This pasta dish features roasted eggplant, tomato and ricotta

Catalanian Tomato Gazpacho

This explosively flavorful soup combines ripe tomatoes, fragrant bell peppers, crisp cucumber, and pungent garlic, sharpened with vinegar and soothed with olive oil, then churned to a creamy puree and served cold

Main Courses

Every dinner option has a main course or featured attraction to the entire dining experience. All of our meat is sourced locally, grass fed and ethicially raised. Vegetables are all grown in Prince Edward County or in our own kitchen garden and served when in season.

Steak Au Poivres

"Steak with pepper" in French, this classic dish features filet mignon coated in coarsely cracked peppercorns, pan-seared, and served with a rich, creamy pan sauce made with brandy, shallots, and cream.  Served with a choice of potato and seasonal vegetables.

Marinated Tempeh "Steak"

This dish features tempeh that has been marinated overnight in soy sauce, sesame oil and maple syrup (from our own trees), pan-seared, and served with a rich, creamy pan sauce made with brandy, shallots and almond milk.  Served with a choice of potato and seasonal vegetables.

Chateaubriand Beef Tenderloin

A classic French dish, featuring large, thick cut of beef tenderloin, served roasted and with a béarnaise sauce. Served with a choice of potato and seasonal vegetables.

Petite Beef Tenderloin

A perfectly portioned cut of premium, buttery-soft beef. Expertly seared to a golden crust and finished to your preferred doneness, this melt-in-your-mouth tenderloin is rich in flavour and elegantly simple. Served with a velvety red wine reduction or herb-infused butter.  Served with garlic mashed potatoes and seasonal vegetables.

Mushroom and Miso Bourguignon

A hearty, plant-based twist on the classic French dish, featuring tender mushrooms slow-cooked in a rich miso-infused red wine sauce. Served atop creamy butter bean mash and accompanied by a medley of seasonal grilled vegetable

Ruby Murray Chicken Curry

A classic Indian dish bursting with aromatic spices and rich, creamy goodness. Tender pieces of chicken are simmered in a fragrant curry sauce, blending turmeric, cumin, coriander, and a touch of chili for the perfect balance of warmth and depth. Served with fluffy basmati rice and warm naan bread

Roasted Dijon Pork Loin

Tender, succulent pork loin roasted to perfection, coated with a savory Dijon mustard glaze that caramelizes into a golden crust. Infused with aromatic herbs and garlic, each slice is juicy, flavourful, and pairs beautifully with a hint of tangy sweetness with new potatoes and season vegetables

Portugeuse Chicken

Portuguese style roasted chicken is a dish from Macanese cuisine, a fusion of Portuguese and Chinese flavors, known for its tender chicken marinated in a spicy, smoky, and flavorful sauce, often featuring piri-piri chili peppers served with rice pilaf and season vegetables

Vegan Peking "Duck"

This dish is a twist on the classic favourite. Made with oyster mushrooms marinated in Hoisin sauce and five spice and baked until crispy.  Topped with quick pickled cucumber and spring onions, stir fried baby bok choy and served on a bed of steamed rice.

Carne Asada

This Mexican dish features tender, marinated beef short ribs grilled to perfection. Our signature blend of citrus, garlic, and spices infuses every bite with zesty, savory goodness. Served with warm tortillas, fresh guacamole, pico de gallo, and a side of charred peppers and onions

Stuffed Chicken Breast

This dish combines tender, juicy chicken with a flavorful filling of sautéed spinach and creamy, tangy feta cheese. Each breast is expertly seasoned, baked to golden perfection, and finished with a roasted garlic cream sauce. Served with your choice of seasonal sides

Duck Breast Wellington

Succulent duck breast is wrapped in a delicate puff pastry crust, baked to golden perfection, and served atop a velvety celeriac puree. Accompanied by tender fondant squash and a rich, tangy blackberry compote

Filetto di Manzo al Vino Nobile

Beef tenderloin slow-roasted and finished with a reduction of Vino Nobile di Montepulciano, served with rosemary-infused potato purée and roasted seasonal vegetables

Tagliatelle al Ragu di Cinghiale e Cioccolato

Handmade tagliatelle pasta with a slow-braised wild boar ragù, enriched with a touch of locally produced chocolate

Desserts

Every great dinner experience deserves a sweet finish.

Crème brûlée

French dessert featuring a rich, creamy custard base topped with a layer of hardened, caramelized sugar and served with seasonal berries

Flourless Chocolate Cake

A rich, fudgy dark chocolate cake, gluten-free and decadent, served with a vibrant mix of seasonal berries for a perfect balance of indulgence and freshness

Asian Style Crème Caramel

Silky, vanilla-infused crème caramel topped with fresh tropical fruit and delicate sesame crisps for a fragrant, creamy, and texturally delightful dessert

Chocolate Espresso Mini Tarts

Rich, dark chocolate and espresso-filled tarts in a buttery crust, topped with a glossy ganache and served with a side of fresh, vibrant berries

Harvest Fruit Crumble

A warm, comforting dessert featuring a medley of seasonal baked fruits topped with a golden, buttery oat crumble, served with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate cozy treat.

Dulce de Lecce Crème Caramel

Silky, caramel-infused crème caramel with a luscious dulce de leche twist, elegantly paired with a selection of fresh seasonal fruit for a perfect harmony of creamy richness and natural sweetness

Panna Cotta al Miele e Noci

Honey panna cotta with caramelized walnuts and a touch of sea salt.

Torta al Cioccolato Fondente con Ciliegia

Dark chocolate torte with tart cherry compote and a dollop of mascarpone whipped cream

Tiramisù al Caramello Salato

A twist on the classic tiramisù, made with espresso-soaked ladyfingers, mascarpone cream, and a drizzle of salted caramel

Crostata di Ricotta e Miele

A rustic yet refined ricotta and honey tart with a buttery shortcrust pastry, finished with a drizzle of orange blossom honey

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Schoolhouse Kitchen

1084 Gilead Road Bloomfield ON K0K 1G0

(416) 918-5295

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