RUNDLES' FESTIVAL
CATERING SERVICE

Rundles has catered opening-night dinners for members of the board of the Stratford Shakespearean Festival and their guests; and gala dinners for convention delegates, business, professional, and philanthropic associations.

Rundles will cater for your group for a minimum of forty guests. You can choose from our luncheon or dinner menus, or we can provide special meals for you. 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.) Tables are beautifully set, and decorated with fresh flowers. Staff uniforms are designed by top Canadian fashion designers.

Call us to discuss your party requirements.

SAMPLE MENUS ONLY

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
Henry of Pelham 2004 Riesling Reserve

ENTRÉE

ROAST CORNISH HEN with a cassolette of seasonal vegetables, and roasted shallot jus Henry of Pelham 2004 Cabernet Merlot Meritage

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 Pelee Island Chardonnay 2004, Niagara

ENTRÉE

BALLOTINE and CHINESE STYLE BRAISED SHOULDER OF RABBIT with pistacho nuts, enokitake mushrooms, bok choy, and soy-ginger vinaigrette
Pelee Island Gamay Noir-Zweigelt 2004, Niagara

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
Henry of Pelham Dry Riesling, Niagara 2001

ENTRÉE

BISON TENDERLOIN CHATEAUBRIAND oyster mushroon fricassee; braised veal cheek; and a casserole of smoked corn, leeks and potatoes
Henry of Pelham Baco Noir, Niagara 2001

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

RECEPTION

Seaview Brut, Australia

APPETIZER

SLOW-BAKED SALMON with Horiátki Saláta (Greek Country Salad)

Henry of Pelham Riesling Reserve,
Niagara 2002

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)
Henry of Pelham Pinto Noir, Niagara 1999

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

APERITIF

Trius Brut, Niagara

FIRST COURSE

A TIAN of SNOW CRAB and BABY SHRIMP flavoured with ginger and lime
Henry of Pelham Riesling Reserve, Niagara 1999

MAIN COURSE

ROSY DUCK BREAST and GREEN BEAN SALAD garnished with cured foie gras
Cave Spring Cabernet, Niagara 1999

DESSERT

APPLE CONFIT cardamom caramel, and spiced ice milk

COFFEE

2001 Stratford Festival Opening Night Dinner

click here for a downloadable pdf of this menu

APERITIF Trius Brut, Niagara

FIRST COURSE

A TIAN of SNOW CRAB and BABY SHRIMP flavoured with ginger and lime
Henry of Pelham Riesling Reserve, Niagara 1999

MAIN COURSE

ROSY DUCK BREAST and GREEN BEAN SALAD garnished with cured foie gras
Cave Spring Cabernet, Niagara 1999

DESSERT

APPLE CONFIT cardamom caramel, and spiced ice milk

COFFEE