Fresh Rustic Breads with Whipped Butter
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Graydon Hall Manor
이벤트 공간 및 역사 박물관
Sunnybrook - York Mills, 토론토
저장공유
55 사진 개
메뉴Corporate Lunch 17Dinner 11Social Dinner 9Breakfast 12
Corporate Lunch
Lunch Menu 1
Steamed Asparagus Drizzled with Truffle Vinaigrette
Dessert
Chef’s seasonal selection
Hearts of Romaine with Smoked Bacon, Whole Grain Mustard Dressing and Shaved Parmigiano Cheese
Chicken Roulade with Spinach and Asiago Cheese
Lunch Menu 2
Fresh Rustic Breads with Whipped Butter
Grilled Seasonal Vegetables
Tartes Aux Fruites
Puff pastry crust filled with pastry cream and topped with baked fruits
Mediterranean Couscous Salad
Seared Atlantic Salmon with a Maple Lemon Dill Dressing
Lunch Menu 3
Fresh Rustic Breads with Whipped Butter
Oven Roasted Potato Wedges with Fresh Herbs and Onions
Dessert
Chef’s seasonal selection
Grilled Zucchini with Peppers and Onions
Chicken Skewers with Cucumber Dressing
Lunch Menu 4
Fresh Rustic Breads with Whipped Butter
Hearty Cheese and Spinach Lasagna
Tossed Organic Greens with Pancetta and Cherry Tomatoes
Dessert
Individual crème brulée
Lunch Menu 5
Fresh Rustic Breads with Whipped Butter
Assortment of Mini Quiche in Fresh Pastry Shell
Fresh Cucumber and Tomato Salad with Scallions
Dessert
Chef’s seasonal selection
Lunch Menu 6
Leafy Salad with Smoked Bacon and Shaved Asiago in a Whole Grain Mustard Dressing
Stilton and Pear Sandwich on Crusty Baguette
Hearty Veal Sandwiches with Cheese and Sweet Peppers on Crusty Baguette
Dessert
Chocolate mousse
Lunch Menu 7
Assorted Organic Baby Greens with a Citrus Vinaigrette
Shaved Turkey Breast and French Brie on Fresh Butter Croissants with a Creamy Mustard Aioli
Dessert
Tangy lemon tarts on a shortbread crust
Chunky Tuna Pita Pocket with Lime and Wasabi Mayonnaise
Char-Grilled Vegetables with Herb-Scented Ricotta on a Focaccia Loaf
Lunch Menu 8
Fresh Rustic Breads with Whipped Butter
Thai Noodle Salad with Julienne Vegetables in a Chili Vinaigrette
Dessert
Chef’s seasonal selection
Cucumber and Scallion Salad
Grilled Salmon with Lemon Dill Sauce, Served Cold
Lunch Menu 9
Fresh Rustic Breads with Whipped Butter
New Potato Salad with Green Beans and Tomato
Dessert Selection
arugula with mozzarella, beets and charred Vidalia onion, in a light vinaigrette
Sliced Herb Crusted Roast Beef with Horseradish
Lunch Menu 10
Fresh Rustic Breads with Whipped Butter
Warm Spinach and Ricotta Crepes (or Cannelloni) Drizzled with a Light Cream Sauce
Wild and Domestic Mushroom Salad with Rocket, Oven Dried Tomatoes and Grilled Rosemary Focaccia
Assorted Mini Mousses
Lunch Menu 11
Fresh Rustic Breads with Whipped Butter
Pasta Salad with Pesto and Peas, Sprinkled with Parmesan Cheese
Fresh Home Baked Cookies
Seasonal Grilled Vegetables
Herb Encrusted Chicken Breast with Cracked Pepper and Olive Oil, Served with a Dill Mustard Mayonnaise Sauce
Lunch Menu 12
Fresh Rustic Breads with Whipped Butter
Cucumber and Tomato Salad
Mini Butter-Cream Cakes
Assorted Organic Baby Greens with a Raspberry Vinaigrette
Poached Salmon Will Dill Sauce
Lunch Menu 13
Fresh Rustic Breads with Whipped Butter
Steamed Asian Greens
Dessert Selection
Arugula Salad with Fresh Cranberry Beans in a Red Wine Vinaigrette
Steamed Ginger Chicken
Lunch Menu 14
Assorted Organic Baby Greens with a Citrus Vinaigrette
Farm Fresh Egg Salad Sandwich on Fresh French Baguette with Butter Lettuce
Dessert
Tangy lemon tarts on a shortbread crust
Beef Tenderloin Sandwich on Seven Grain Bread with Caramelized Onion, Port Compote and Horseradish Mayonnaise
Open Faced Smoked Salmon Sandwiches on Bagels with Cream Cheese and Sprouts
Lunch Menu 14
Fresh Rustic Breads with Whipped Butter
Roasted Potatoes with Rosemary
Dessert Selection
Mixed Baby Greens with a Champagne Vinaigrette
Pork Roast with Apricot and Mustard Stuffing
Lunch Menu 15
Fresh Rustic Breads with Whipped Butter
Roasted Potatoes with Rosemary
Dessert Selection
Mixed Baby Greens with a Champagne Vinaigrette
Pork Roast with Apricot and Mustard Stuffing
Dinner
Canape & Hors D'
Spicy Sweet Potato Frites with Dijon Aioli
Crispy Potato Latkes Topped with Crème Fraiche and Smoked Salmon
Edamame Beans Drizzled with Sesame Oil, Served in Sake Cups
Baked Brie Parcels with a Blackberry Compote
Caramelized Red Onions Stuffed with Crumbled Chèvre
Asparagus and Goat Cheese Baked in Leafy Pastry Shell with Dill and Cracked Pepper
Salmon Grave Lax in Cucumber Cups with Toasted Sesame Seeds and Preserved Lemon
Fresh Figs with Rosemary Mascarpone Rolled in Imported San Denielle Prosciutto
Mini Chicken Tikka Skewer with a Spicy Mango Chutney
Parmesan and Herb Baked Ricotta (Served with or Without Proscuitto)
Mini Soft Shell Corn Tortilla with Chicken, Bean Salad, Tomatoes and Onion (or with Grilled Chorizo, Avocado and Lettuce)
Assorted Sashimi and Sushi
Salmon, tuna, california rolls, crab rolls
Jerk Spiced Grilled Tiger Shrimp with Ripe Niagara Peaches
Lobster Tasting Spoons with Grapefruit Sections, Citrus Dressing and Mint Leaves
Baby-Burgers Topped with Aged Cheddar, Arugula, and Garlic Aioli
Mini Potato Samosas with Raita
Potato Gnocchi, Served in a Gorgonzola Crème
Crispy Fried Shrimp with Kadaifi Crust
Lobster, Avocado and Speck Bacon in Toasted Wraps with Tomatoes, Gruyere and Arugula
Italian Bread Crostini with Fresh Tomatoes, New Virgin Press Olive Oil and Leafy Oregano
Buffalo Mozzarella and Grape Tomatoes Topped with Basil, Chervil and Olive Oil
Soba Noodles Twirled on a Silver Fork, Accompanied by Crunchy Vegetables, Sesame Seeds and Chilies
Seared Salmon on Mini-Brioche Topped with a Saffron Aioli
Peking Duck Spring Rolls with Chinese Cabbage and Scallion Stuffing
Mini Croissant Sandwiches Filled with Whipped Marscapone and Smoked Salmon
Bite Sized Savory Crepes with Wild and Domestic Mushrooms and French Brie
Mini Smoked Sausages on Crusty Artisan Bread Topped with Hot Mustard
Pink Grapefruit Segments, Cashew and Toasted Coconut Salad
Steamed Black Tiger Shrimp Served with a Classic Cocktail Sauce
Tempura Bouquet
Baby zucchini, green beans, sweet potatoes
Seared Beef Carpaccio Handrolls with Enoki Mushrooms, Drizzled with Sharp Mustard and Truffle Oil
Frenched Lamb Chops with Rosemary, Cumin and Date Glaze
Curry Dusted Scallops with Avocado and Oven Dried Tomatoes
Chilled Pea Soup with Mint and Lobster in Sake Cups
Thai Rice Paper Rolls, with a Red Plum Dipping Sauce
Dim Sum
Vegetarian, shrimp or chicken
Braised Beef Short Ribs in a Thyme Red Wine Jus Topped with Truffled Whipped Potatoes and Carrot Spirals
Steak Lollipops with Vodka Marinated Pearl Onion and Warm Teardrop Tomatoes
Salads
Baked Ricotta with Tomato Ceviche, Basil, Garden Herbs, Edible Flowers and Extra Virgin Olive Oil and Fleur De Sel
Leaves of Romaine with Bacon, Soft Center Egg, Garlic Crostini, in a Grainy Mustard Dressing with Shaved Asiago
Smoked Duck Breast with Watermelon and Watercress, Drizzled with a Honey Champagne Dressing
Smoked Salmon and Black Lentil Salad with Striped Beets and Fried Capers in Creamy Mustard Dressing
Pickled Baby Beet Salad, Late Harvest Tomatoes, Roquefort Cheese, Palm and Coconut Sugar, Unfiltered Olive Oil, Micro Basil
Lobster and Citrus Salad with Chervil in a ½ Avocado
Endive, Arugula, and Watercress Salad with Pears, Toasted Pecans and Roquefort Cheese
Cantaloupe, Watermelon, and Cucumber Salad with Greek Feta, Nicoise Olives, Olive Oil, Fleur De Sel, and Micro Herbs
Grilled Portobello Mushroom and Spinach Salad with Frizzled Leeks
White and Green Asparagus with Mango on an Herb Salad with Citrus Fruit and Walnut Oil Dressing
Arugula with Sweet Buffalo Mozzarella, Striped Beets, and Charred Vidalia Onion in a Tapenade Vinaigrette
Accompanied by Sicilian and Sweet Onion Salad, Drizzled with Grape Seed Oil Dressing
Soups
Cold Leek and New Potato Soup
Brodo with Mushrooms and a Parmesan Crostini
Butternut Squash and Apple Soup
Mushroom “Cappuccino” with Crispy Wonton and Smoked Pancetta
Tomato and Green Tea Consume with Carrot and Tomato Confetti
Cold Honeydew and Cucumber Soup with Cilantro Crème Fraîche
French Onion Soup
Cream of Celery Root Topped with a Red Pepper Crème
Two Tone Harlequin Soup: Celery Root and Cream of Tomato
Cauliflower Soup with Provimi Veal Meat Balls and Potato Gnocchi, Topped with Herb Cream
Starters
Butternut Squash Agnolotti with Roasted Oranges and Sage Sauce
Antipasto: Prosciutto, Peppered Cantaloupe and Olives with Homemade Breadstick
Jerk Style Scallops and Shell Grilled Shrimp with Cucumber and Tomato in Parsley Soya Lemon Dressing
Niçoise: Seared Tuna with French Beans, Fingerling Potatoes and Poached Egg with a Tapenade Vinaigrette
Lobster Duo
Warm soufflé paired with a bisque topped with an herbed crème
Ricotta Gnocchi Tossed with Fresh Sage, Lemon and Butter Finished with Aged Reggiano Parmesan
Crispy Crab Cake with Japonaise Crumbs, with Roasted Mixed Peppers, Topped with Chili Aioli
Beef Carpaccio, Buffalo Mozzarella, Oven Cured Tomatoes, Whole Roasted Garlic, Basil Leaves, Olive Oil
Seafood Martini: Tomato Vodka Granita, Ahi Tempura, Salmon Tartare, Lobster Ceviche and Quail Egg
Mains
Roasted Cornish Hen Stuffed with Rice, Mushrooms and Herbs
Accompanied by roasted shallots, beets, and steamed haricots verts
Stuffed Roasted Chicken Draped with a Creamy Mushroom Sauce
Accompanied by tiny oven roasted potatoes, steamed baby carrots, and sugar snap peas
Beef Duo Tenderloin and Braised, Served with Cabernet Jus
Potato galette, creamed corn and cauliflower croquette
Braised Beef Short Ribs
Served with winter root vegetables in a thyme cabernet jus
Roasted Rack of Lamb with Mango Honey Mustard Crust
Potato pancake, baked eggplant and a cucumber yogurt salad with aged feta
Pan Seared Halibut Served with Haricots Verts, Niçoise Olives and Heirloom Cherry Tomatoes
Drizzled with olive oil, fingerling potatoes and garlic crostini
Whole Roasted Free-Range Baby Chicken
Seasoned with rosemary, lemon, olive oil and garlic with herb roasted potatoes and french beans
Seared Pork Tenderloin Medallions with Wild and Domestic Mushroom
Smoky bacon, imported paprika and triple cream sauce with sautéed spätzle
Barbecued Dry Aged Black Angus Steak
Yukon gold mash potatoes and creamy sautéed spinach, finished with cabernet jus
Grilled Veal Tenderloin
With truffled mashed potatoes, portobello mushrooms and parsnip chips in a porcini sauce
Slow Roasted Spice Crust Salmon
With lemon and chive risotto and asparagus in a herb butter sauce
Black Cod Glazed with Miso and Maple on Japonaise Rice Cake with Sun Dried Tomato Aioli
Served with marinated baby cucumber and steamed bok choy
Formal Plated Dessert
Tahitian Vanilla Crème Brûlée with Crunchy Caramel Crust
Classic Apple Tart Tatin with Armagnac Crème Fraîche or Cinnamon Ice Cream
Caramelized Quince Topped with Tahitian Vanilla Ice Cream
Warm Black Mission Fig and Raspberry Crostata
Panna Cotta Accompanied by Preserved Fruit Compote
Mulled Wine Poached Pear Served with White Chocolate Sauce
Niagara Plum Crostata with Armagnac Ice Cream
Vanilla Panna Cotta Scented with Lemon Zest Accompanied by a Sun Dried Cherry Compote
Tiramisu: Lady Fingers Soaked in Espresso and Rum, Layered with Mascarpone
Filo Baked Pear with Crème Anglaise and Blackcurrant Sorbet
Mayer Lemon and Toasted Coconut Tart
Individual Apple Crisp Tart with Homemade Ice Cream
Chocolate and Raspberry Gelato Sprinkled with Fresh Raspberries
Pear Tart with Poire Williams Sorbet
Filo Pastry Filled with Winter Apples, Currants and Cinnamon Accompanied by Caramel Ice Cream
Dessert Trios
Or
Or
(Liquid) Chocolate Martini: Cardamom Infused Vodka and Godet Liqueur Served in a Mini Bormioli Glass
(Gas) Mini Cappuccino with a Chocolate Foam Served in a Demi-Tasse
Molten Chocolate Cake with White Truffle Centre
Lemon Zest and Tahitian Vanilla Panna Cotta
Mulled Wine Poached Mini Pear, Draped in Dark Chocolate
A Tiny Cup of Hot Milk Chocolate Topped with Freshly Whipped Cream
(Solid) a Sliver of Flourless Chocolate Cake with Creme Fraiche
Frozen Poire Williams Sorbet and Mini Poached Pear
Flourless Chocolate Cake with Raspberry Coulis
Sweet Delights
Mini Mousse Cakes
A combination of sponge cake and whipped mousse
Mini Lemon Tarts
Shortbread crust with tangy lemon curd
Truffles and Biscotti
A classic accompaniment for coffee
Organic Maple Sugar “Lollipops”
Melt in your mouth
Crème Brûlée in Espresso Cups
Cinnamon espresso or grand marnier with orange zest
Double Fudge Brownie “Lollipops”
Coated in a crusty double chocolate shell (white, then dark)
Dipped Strawberries
In dark valrhona chocolate
Macarons
A classic french delicacy raspberry, lime, mocha
Mini éclairs
Cream puff filled with vanilla or chocolate pastry cream
Ice-Cream “Sammies”
Chocolate, vanilla, or marshmallow
Mini Chocolate-Raspberry Tarts
Shortbread crust with raspberry chocolate ganache
Toasted Marshmallow “Lollipops”
Dipped in chocolate and covered in a toasted meringue
Mini Tiramisu
Lady fingers soaked in espresso and rum, layered with mascarpone
Cookies, Squares & Bars
Chocolate Chip Cookies
Peanut Butter Chocolate Cookies
Coffee, Toffee + Chocolate Cookies
Pecan Butter Bars
Gooey pecan filling baked on a flaky pastry crust
Lemon Bars
Tangy lemon curd on a shortbread cookie crust, dusted with icing
Oatmeal Raisin Cookies
Ginger Molasses Cookies
Salted Caramel Brownies
Chocolate fudge brownies topped with silky chocolate icing, gooey caramel, fleur de sel
Blueberry Oat Bars
Juicy plump blueberries topped with a buttery crumble
Honey Date Bar
Rolled oats, brown sugar with a chewy date filling
Late Night Savoury Snack
Mini Grilled Cheese Triangles with Cave Aged Cheddar and Ketchup
Beef Tenderloin on Skewers with Grape Tomatoes and Pearl Onion
Mini Fish and Chips Served in a Newspaper Cone
Served with Onions and Peppers on Crusty Baguette, Wrapped in Wax-Paper, Tied with Rafia
Served with Onion Jam on Crusty Baguette, Wrapped in Wax-Paper, Tied with Rafia
Baby Burgers with Aged Cheddar, Arugula, and Garlic Aioli
Mini Corn Dogs with Mustard Dipping Sauce
Mini Breaded Chicken Sammies Dripping in Tomato Sauce
Mini Shaved Rare Beef Tenderloin Sammies
Social Dinner
Challah French Toast Triangles W/ Maple Syrup for Dipping
Mini Blueberry Pancakes Garnished with Chantilly Creme
Grilled Chevre Fritatta Garnished with a Ys Cured Tomato
Assorted Fresh Fruit Skewers with a Vanilla Yogurt Dipping Sauce
Bite Sized Brioche W/ Whipped Mascarpone, Topped with Orange Marmalade and Orange Zest
Bite Sized Savory Crêpes with Wild and Domestic Mushrooms and French Brie
Italian Bread Crostini with Fresh Tomatoes, New Virgin Press Olive Oil and Leafy Oregano
Caesar Bites: Heart of Romaine Topped with Pancetta, and Parmesan, Drizzled W/ Creamy Garlic
Buffalo Mozzarella and Heirloom Tomatoes Topped with Basil, Chervil and Olive Oil
Salmon Grave Lax in Cucumber Cups with Toasted Sesame Seeds and Preserved Lemon
Bamboo Skewered Capon Breast with Chili Flakes, Grilled Mango and Curry Dipping Sauce
Toasted Walnut Bread with Gorgonzola and Fig Compote
Goat Cheese Baked in Crisp Pastry with Cracked Pepper and Pistachns
Sake Cup Filled with a Spicy Gazpacho Soup
Savory Spinach and Ricotta Herb Crepe
Morning Sunrise: Mango Smoothie Shooter
Mini Breakfast Trifles
Vanilla yogurt, sprinkled with granola, topped with berries (served in votives)
Mini Quail Egg Florentine W Bemaise Mayo
Scrambled Egg Tartlets
Garnished w assortment of chives, pancetta, salmon roe
Stuffed Crepes with Ricotta Cheese, Currants and Vanilla
Mini Grilled Cheese Triangles W/ Ketchup for Dipping
Chilled Cucumber Soup Shooters with Creme Fraiche and Tomato Vodka Sorbet
Peking Duck Spring Rolls with Chinese Cabbage and Scallion Stuffing
Mini Croissant Sandwiches Filled with Whipped Marscapone and Smoked Salmon
Fresh Figs with Rosemary Mascarpone Rolled in Imported San Clenielle Prosciutto
Asparagus and Goat Cheese Baked in Leafy Pastry Shell with Dill and Cracked Pepper
Individual Zucchini and Marjoram Frittatas
Warm Crab Cake Topped with Chill Corn Salsa and Coriander Sprouts
Smoked Salmon and Gruyere Toast
Cheese Tartelette Topped with Sundried Tomatoes
Blue Moon Blue Berries 8 Bananas Smoothie Shooter
Lunch Menu 1
Goat Cheese Baked in Crisp Pastry
With cracked pepper and pistachios served with warm pepper salad and olive poached garlic
Butter Nut Squash Ravioli
With roasted oranges and sage sauce
Lunch Menu 2
Rocket and Mission Fig Salad
With vegetable chips and gorgonzola crostini
Grilled Beet Tenderloin
Served with a crispy mushroom purse and fingerling potatoes. Finished with a wild mushroom butter
Lunch Menu 3
Red Beet Mousse with Sea Scallops
Topped with saffron crème fraise
Roasted Rack of Lamb with Mediterranean Spices
Served with couscous. Parsley salad and cucumber raita
Lunch Menu 4
Pan Roasted Quail
Served with corn risotto cake, sage tempura and chanterelle sauce
Grilled Striped Bass
Served with yukon gold mash, lemon salad and sun dried tomato dressing
Lunch Menu 5
Eggplant and Oven Dried Peppers
With mozzarella, beets and charred vidalia onion in a tapenade vinaigrette
Grilled Duck Leg Confit with Creamy Garlic Mashed Potatoes
Served with asparagus in balsamic butter and parmesan cheese
Lunch Menu 6
Lobster and Citrus Salad with Chervil in Avocado
Served with a sicilian orange and sweet onion salad drizzled with grape seed oil dressing
Veal Medallions Topped with a Porcini Aioli
Accompanied by baked potato, pencil beans and roasted bell peppers
Pastries & Tartlets
Mini Scones Blueberry/ Lemon Scented) with Devonshire Cream, Sweet Butter, Strawberry Preserves and Orange Marmalade
Lemon Bars Tangy Lemon Curd on a Shortbread Cookie Crust, Dusted with Icing
Truffles and Biscotti a Classic Accompaniment for Coffee
Dipped Strawberries in Dark Swiss Chocolate
Mini Chocolate-Raspberry Tarts Shortbread Crust with Raspberry Chocolate Ganache
Mini Fruit Tarts Shortbread Crust with Crème Tutu, Topped with Fresh Fruit
Mini Fruit Tarts Shortbread Crust with Tangy Lemon Curd
Mini Eclairs Chocolate, Vanilla or Mocha
Breakfast
Espresso/ Cappuccinobar
Includes a Professional Barista (Attendant), Commercial-Grade Equipment, All Beverage Ingredients and Condiments
Sugar-in-the-Raw, Sweetener, Sweetened Cocoa Sprinkles and Cinnamon Sprinkles
And a Selection of Teas (Black, Green and Herbal) Decaf / Lactose-Free Milk Always Available.
100% Arabica Coffee, Fresh Milk, Real Whipped Cream, Chocolate, Distilled Water Source, White Sugar
Menu Includes: Cappuccino, Café Latté, Espresso, Café Americano, Espresso Con Panna, Espresso
The Burnham
Assortment of croissants to include:
Fruit Display Brimming with Fresh Seasonal Delights
Butter, Almond, and Chocolate
The Stensson
Freshly Baked Scones
Fresh Fruit Skewers
Served with Our Selection of Homemade Jams
The Culloden
Assorted Home-Baked Muffins to Include:
Freshly Whipped Fruit Smoothies
Mixed Berry, Apple-Cinnamon, and Raisin-Bran
The Dennington
Cinnamon French Toast with Pure Maple Syrup
Citrus Fruit Salad Sprinkled with Brown Sugar and Orange Zest
Farmer Sausages
The Crom Well
Selection of Cold Cereals
Fresh Berries and Yogurt
Homemade Granola with Dried Cherries
The York
Hot Oatmeal Served with Cream and Brown Sugar
Breakfast Trifle: 6 Layers of Vanilla Yoghurt, Granola, Diced Fruit
Selection of Toasted Bread, Served with Our Homemade Jams
The Graydon
Individual Cheesy Breakfast Bread and Butter Puddings
Selection of Fruit Yogurt
Assorted Fresh Fruit Skewers
The Colchester
Assorted croissant sandwiches to include:
Breakfast Breads to Include Your Choice of: Lemon Loaf, Banana Loaf, or Pumpkin Loaf
Crispy Bacon with Egg and Lox with Whipped Cream-Cheese
Assorted Fresh Fruit Skewers
A La Carte Items for Your Consideration
Assorted Fruit Yogurt
Scrambled Eggs
Toast with Creamery Butter and Homemade Jams
Selection of Cold Cereals
Fresh Fruit Salad
Selection of Home-Baked Cookies
Vegetable Root Chips and Assorted Nuts
Selection of Home-Baked Muffins
Spicy Home Fries
Hot Oatmeal with Cream and Brown Sugar
Farmer Sausages
Bagels with Cream Cheese and Lox
Assorted Fruit Yogurt
Gelato Fresco Ice-Cream
Assorted Fresh Whole Seasonal Fruits
Domestic and International Cheeses Garnished with Fresh and Dried Fruits, Assorted Crackers and Fresh Baked Breads
Fruit Smoothies
The Hawaiian
Pineapple, bananas and orange juice
Mint Refresher
Honeydew melon, lemon yogurt, frozen grapes, and lemon juice
Fruit Swirl
Kiwi, passion fruit juice, raspberries, and yogurt
Orange Soother
Bananas, dates, avocado and orange juice
The Ultimate
Orange juice, mangos, fresh blueberries, bananas, flax seed, honey and maple syrup
The Bomb
Raspberries, bananas, soy milk, plain yogurt and crushed ice
Tangerine Dream
Bananas, papaya and tangerine juice
Honeydew Lemon Heaven
Cantaloupe, lemon sorbet, orange juice, and lemon juice
Berry Madness
Mixed berries, bananas, and mango juice
Mango Passion
Pureed mangos, orange juice, spirulina, fresh ginger, lime juice and vanilla yogurt
Tofu Treat
Bananas, tofu and cranberry juice
Berry Delight
Blueberries, strawberries and raspberry sorbet
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Graydon Hall Manor is a distinguished historic boutique conference and reception facility, established to produce sophisticated events.
오전 8:00내일까지 폐점 (더 보기)
- 월–금
- 오전 8:00–오후 5:00
(416) 449-5432
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