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Rundles’ Catering Service

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

Rundles will cater for your group onsite or offsite, depending upon 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. For additional fees, special decorating requirements can be met by consulting with Rundles’ decorator; elegant menus can be created to mark the occasion using our graphic designer; and tables can be decorated with fresh flowers. Staff uniforms are designed by top Japanese, 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


Man of La Mancha Dinner Party


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

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

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

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

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



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



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



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