presidential weddings

Presidential Gourmet makes the perfect day a reality with exquisite accompaniments from the moment guests arrive to the very last dance...

Presidential Gourmet’s dedicated and caring attention helps every detail unfold precisely as you envisioned. Our team of specialized consultants can make recommendations on the best photographers, dress designers and florists, as well as Toronto's finest venues for weddings.

Formal, casual, innovative, traditional.

Our chefs have created four delicious wedding menus with a seasonal approach, offering just a sampling of the possibilities.

spring

• Artichoke and charred tomato bisque with toasted gnocchi croutons and black olive cream
  
• Blond frisée with a Woolrich goat cheese forest mushroom salad with toasted pine nuts and baby beet root
  
• Seville orange sorbet with a lemon thyme syrup
  
• Young chicken suprême stuffed with caramelized onions and scallions served with a new potato mash, top carrots and Kenya beans with frizzled leeks served with a Pinot Noir chicken glaze
  
• Vanilla bean gelato in an almond tuile with warm butterscotch, banana and medley of macerated berries
  
  

summer

• Tiger shrimp light bisque with wontons and lemon grass aïoli
  
• Garden-fresh tomato with white truffle-scented acini di peppe on a bed of arugula served with a light lemon shallot vinaigrette
  
• Candied lemon sorbet with a rosemary splash
  
• Tapenade crusted Alberta beef filet with baby onions and mushroom ragoût served with a summer vegetable medley and horseradish mashed potato
  
• Individual strawberry shortcake with a berry anglaise and shards of painted chocolate
  
  

fall

• Roasted butternut squash soup with rhubarb and apple chips served with peppercress sprouts
  
• Apricot-glazed jumbo quail served on a bed of maple-glazed spaghetti squash and roasted pear
  
• Pineapple and Champagne sorbet with a lady apple splash
  
• Seafood trio of Atlantic salmon, spiced pickerel and jumbo scallop with a firecracker of sautéed Swiss chard and julienne vegetables served with a caviar beurre blanc
  
• Cranberry and Queen apple crown with maple and vanilla crème anglaise and pecan brittle
  
  

winter

• Smoked salmon on a sage and onion tart with crème fraîche and tarragon oil
  
• Juniper marinated loin of venison with glazed sweet potato mash, Cortland apple chips and cloudberry relish
  
• Rosemary sorbet with a rosewater splash
  
• Double-cut lamb rack with sweet potato frites, stewed forest mushrooms and baby Bermuda onions served with a roasted garlic and minted lamb jus
  
• White and dark chocolate mousse cake with a brandy snap and fresh strawberries