Seasonal menus
Browse our current seasonal offerings, from plated formal dinners to relaxed family-style spreads — each adaptable to the venue you have in mind.
Discuss Your Menu
A Novagbeta menu starts with a conversation: what kind of experience do you want your guests to have? A seated wedding dinner calls for different pacing and presentation than a corporate cocktail reception or a birthday brunch. Once we understand the event's tone, we match dishes to the season, confirm any dietary or allergy requirements, and propose two or three menu directions for your review. You are never handed a fixed package and told to choose from column A or B. Every menu is assembled for your specific event.
Multi-course plated dinners, cocktail-hour canapés, and dessert stations sized from 60 to 400 guests. We coordinate timing with your venue and DJ so courses land precisely when the evening calls for them. Late-night snack stations and morning-after brunch add-ons are available.
Working lunches, awards-night galas, product-launch receptions, and year-end celebrations. All dietary formats — vegan, halal, gluten-free, kosher-style — are accommodated as standard. We issue itemised invoices suitable for expense reporting.
Anniversary dinners, milestone birthdays, graduation celebrations, and family reunions at home or at a rented venue. Our private menus range from informal grazing tables to formal five-course dinners, all served by our own staff.
A rotating chef's selection tied to what Ontario producers are harvesting each quarter. Spring features ramp butter, fiddlehead salad, and lamb from Eastern Ontario farms. Autumn brings root vegetable terrines, wild mushroom ragù, and Quebec-maple glazed duck.
When we receive your guest list details, we collect dietary preferences individually rather than asking for a rough count of vegetarians. That approach means every plate — including the gluten-free and nut-allergy plates — is presented identically to the standard menu: same garnish, same quality of china, same timing. No guest should feel as though their dietary need has been accommodated grudgingly. Our kitchen team trains on allergen management, and we maintain full separation during prep for the most serious allergies.
“The seasonal tasting menu for our harvest dinner was extraordinary — roasted beet terrine followed by braised short rib with celeriac purée. We had guests with nut allergies and a vegan table; both told me their courses were among the best food they had eaten all year. That kind of consistency is rare.”
— Thomas Leclair, Ottawa
Share your event date and style and we will send a tailored seasonal proposal within two business days.
Request a Sample Menu