A B O U T O U R M E N U S
Kitchen opens Wed thru Sat between 7pm – 1 am
$9 Organic mixed green salad
$4-6 Hand cut fries plain or sweet potato
$9 Nacho supreme – vegetable / beef / chicken
$10 Homemade Sliders – Beef or Vegan / lentil and Chick Peas (vegan)
$12 1lb Wings / Fries $2 extra for Yam Fries
$14 Haddock n Fries
$6 Desert of the day
For those seeking a special treat on special occasions i.e. anniversaries, birthdays, bon voyage parties, weddings, bar – bat mitzvahs, christmas parties or simply your special function.
Our RSVP Menu designed for groups of ten or more…
A shredded salt cod and vegetables and avocado served on a toast points. Buljol is a corruption of the French brûle gueule, which means “burn mouth”. $6.50
BAKED JERK CHICKEN WINGS
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice served with tomato tamarind dipping sauce. $12
Callaloo and pumpkin soup/with crabmeat and coconut. $8.95
WATERCRESS AND MANGO SALAD Watercress is one of those “salad greens” that’s enjoyed throughout the islands and though this recipe is a bit more complex than the basic way we would normally have it, I just had to share this with you. The watercress gives it a nice peppery flavour and it’s well balanced with the sweet/tart mango. $9.50
Callaloo W/ Kale
is widely known throughout the Caribbean and has a distinctively Caribbean origin, created by enslaved Africans using ideas of the indigenous people along with both African (okra) and indigenous (Xanthosoma) plants. Trinidadians have embraced this dish from their ancestors and over time have added ingredients such as coconut milk to modify its flavor,we have added Kale as the it is the local super food. $9.00
Jamaican Oxtail and Butter bean Stew
Several cultures, however, have discovered, perhaps by necessity, that this cut of meat can taste delicious after a long and slow braising with the right key ingredients. In a stew that is coursing with garlic, onions, peppers, beans and a traditional medley of seasonings to make a broth that can be sweet, tangy, salty and spicy all at once. $15.00
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. A breast of Chicken.$12.95
Curried tiger shrimps $15.95
Stewed White fish with tomato $13.95
All mains come with a choice of white rice rice plantains and sweet potato callaloo.
Coconut Sorbet $4.95
CATERING BY PROVISIONS
Provisions Snacks give your event a distinct identity and personalized touch. Creative and delicious snacks also pair well with Provisions craft cocktails and are ideal for events that wish to pepper their evening with delicious bites.
All ingredients used in our passed snacks and full catering menus are sourced locally and thoughtfully. W e have made it our passion to serve you and your guests the best produce, protein and fish we can find. This is our promise to you! Each relationship between our suppliers is forged from integrity and honesty; they simply believe in their product and so do we.
ENVIRON MENTAL POLICY
We believe in taking care of our planet one step at a time. We supply sustainable wooden and slate platters as well as cutlery and dish rentals to lower waste. Provisions napkins are made from recycled material.
P A S S E D S N A C K S
Snack prices range between $2.50 to $3.75 per piece.
S E A . L A K E . R I V E R .
Lemongrass and ginger, sake tapioca, fresh yuzu and rice chip
Torched Digby Sea Scallop
squid ink rice cracker, carr ot and ginger, szechuan pepper corn and pistachio
Thai basil, scallop and avocado puree
Organic Irish Salmon Sashimi
crispy salmon skin, avocado, anaheim chili and raw cucumber
Ancho chili pepper, lime, mayo and green onion
chili, sesame seed, nori, toasted brioche
Dungeness Crab Lettuce W rap
Organic egg yolk mayo, celery, apple, spring radish and tempura bits
black sesame brioche bun, kewpie mayo, pickled red onion and cilantro
L A N D . S K Y .
Montreal Smoked Meat
Thomas Lavers pickle, choucr oute and Kozlic’s mustard
45 Day Dry Aged Raw Beef
multigrain raw cracker, kozliks mustar d, parmesan cheese and chives
‘Niagara on the Lake’ Prosciutto
Puffed grissini cracker, pear mostar da and macadamia nut
Ontario Harvest Brisket Burger
mini milk bun, shredded lettuce, cheddar, pickle and mayo
Spiced Lamb Gyoza
Goats yogurt and mint espuma, pine nut and lemon
Wheat Beer Braised Pork Belly
steam bun, pickled veg, and tamari
Muscovy Duck Sausage Rolls
Orange zest, foie gras, ginger, wild leek and sage
Fried Buttermilk Chicken
Waffle bun, bacon mayo, sorrel, smoked cr eme fraiche and maple.
G A R D E N . F A R M .
Grey Owl Goats Cheese
Walnut and goats yogurt espuma, anjou pear and earl gr ey raisin pur ee.
mini milk bun, cucumber, pickled turnip and tahini
Beets and Fennel
Beet chip, dehydrated and rehydrated beets, smoked creme fraiche and wood sorrel
fresh ricotta, spinach, toasted garlic and lemon
Russet Potato Foam
Pickled enoki mushroom, porcini dust, parmesan cheese and yukon potato gaufrette
Ontario Acorn Squash Vol au Vent
buffalo milk ricotta, rosemary and pistachio
Miso Glazed Eggplant
Taro chip, water cress and yuzu
S W E E T
Cookies and Milk
Chocolate chip, vanilla milk custard and mint
Caramel Popcor n Cluster
mixed nuts, bacon, smoked chili spice
Black walnut and cream cheese icing
Soma Chocolate Truffle
milk chocolate, r osemary and sea salt
Burnt meringue and graham cracker
graham cracker, soma chocolate
Artisan French Macarons
Ask us about our creative flavors
vanilla tart, apple and bourbon chantilly