RUNDLES’ CATERING SERVICE
Rundles has catered opening-night dinners for members of the board of the Stratford Shakespearean Festival and their guests; as well as numerous weddings, and gala events for convention delegates, business, professional, and philanthropic associations.
Rundles will cater for your group onsite or offsite, depending on the number of guests, budget, and date in question. You can choose from our luncheon or dinner menus. Rundles’ wine consultant will be available to assist you in selecting the wines to accompany your meal. Special decorating requirements can be met by consulting with Rundles’ decorator. (Fees for special decorating will be billed separately.) Elegant menus can be created to mark the occasion using Rundles’ graphic designer. Tables are beautifully set, and decorated with fresh flowers. Staff uniforms are designed by top European and Canadian fashion designers.
Call us to discuss your party requirements, or, please feel free to contact Kathlyn Bell at catering@rundlesrestaurant.com
SAMPLE MENUS ONLY
2008 Stratford Festival Opening Night Dinner
click here for a downloadable pdf of this menu
APPETIZER
SHRIMP, DUNGENESS CRAB and CUCUMBER ROLL with orange and ginger essence
MAIN DISH
PAN-FRIED BREAST OF GUINEA FOWL Imam Bayildi, and basil and black olive sauce
DESSERT
DARK CHOCOLATE CREAM praline, espresso granité and "Indian Summer" zabaglione
COFFEE
2007 Stratford Festival Opening Night Dinner
click here for a downloadable pdf of this menu
APPETIZER
SOY-CURED TASMANIAN OCEAN TROUT cucumber coleslaw and ponzu mayonnaise
MAIN DISH
ROAST SIRLOIN OF LAMB roast sirloin of lamb with a tagine of braised lamb and black olives, and Israeli couscous
DESSERT
POACHED APPLES and CANDIED APPLE ICE CREAM with crisp farina fritters
COFFEE
2006 Stratford Festival Opening Night Dinner
click here for a downloadable pdf of this menu
APPETIZER
DUNGENESS CRAB SALAD with Peruvian pepper vinaigrette, and tomatillo gazpacho
ENTRÉE
ROAST CORNISH HEN with a cassolette of seasonal vegetables, and roasted shallot jus
DESSERT
BRIOCHE FRENCH TOASTS glazed pineapple, and orange-flavored yogurt ice cream
COFFEE
2005 Stratford Festival Opening Night Dinner
click here for a downloadable pdf of this menu
APPETIZER
ROASTED GOLDEN AND RED BEETROOT fresh sheep's-milk cheese, arugula, and walnut oil
ENTRÉE
BALLOTINE and CHINESE STYLE BRAISED SHOULDER OF RABBIT with pistacho nuts, enokitake mushrooms, bok choy, and soy-ginger vinaigrette
DESSERT
GINGER-FLAVOURED PANNA COTTA caramelized pear, and caramel passion fruit sauce
COFFEE
2004 Stratford Festival Opening Night Dinner
click here for a downloadable pdf of this menu
APPETIZER
FRESH LOCAL GREEN ASPARAGUS and ORGANIC GREENS shiitake mushroom tempura, and cured foie gras
ENTRÉE
BISON TENDERLOIN CHATEAUBRIAND oyster mushroon fricassee; braised veal cheek; and a casserole of smoked corn, leeks and potatoes
DESSERT
FLOATING ISLANDS fresh strawberries,
and mango water ice
COFFEE
2003 Stratford Festival Opening Night Dinner
click here for a downloadable pdf of this menu
APPETIZER
SLOW-BAKED SALMON with Horiátki Saláta (Greek Country Salad)
ENTRÉE
FATLESS, ROSY LOIN OF LAMB IN A CRUST
with baby spinach and fresh herbs, tomato
and zucchini casserole, and avgolémono
(a lemon flavoured sauce)
DESSERT
FRIED PASTRY CREAMS with marinated
fruit and honey ice cream
COFFEE
2002 Stratford Festival Opening Night Dinner
click here for a downloadable pdf of this menu
FIRST COURSE
A TIAN of SNOW CRAB and BABY SHRIMP flavoured with ginger and lime
MAIN COURSE
ROSY DUCK BREAST and GREEN BEAN SALAD garnished with cured foie gras
DESSERT
APPLE CONFIT cardamom caramel, and spiced ice milk
COFFEE
2001 Stratford Festival Opening Night Dinner
FIRST COURSE
A TIAN of SNOW CRAB and BABY SHRIMP flavoured with ginger and lime
MAIN COURSE
ROSY DUCK BREAST and GREEN BEAN SALAD garnished with cured foie gras
DESSERT
APPLE CONFIT cardamom caramel, and spiced ice milk
COFFEE