The Supper Club

The Supper Club

Haven’t you always wanted to join an exclusive club where everyone is single and professional and they share your passion for the fine things in life?

Dine in style with a group of singles in a sophisticated environment over a sumptuous three-course meal in one of our exclusive venues.

Your appetizer begins at a table with a group of singles. Your appetite whet, the men move on to the next table. After the entrée, it’s time to swap again as you join more fresh faces for desert.

The cost to attend a Supper Club event is ONLY $39.95 which includes your reservation, a complimentary drink upon arrival… not to mention 12 hot dates! We will organize a special three course prix fix dinner menu for the occasion at a negotiated price, with separate cheques for your convenience.


I
Soup of the Day
Caprese Salad

II
PENNE WITH SPICEY TOMATO SAUCE
Italian Sausage, hot banana peppers, and roasted garlic

MUSHROOM RISOTTO
porcini, shitake, field mushrooms and truffle oil

III
CANADIAN STRIPLION (10 oz)
served with caramelized onion in pink peppercorn cream sauce

ROASTED CHICKEN SUPREME
stuffed with pancetta, provolone cheese and mixed herbs in a creamy sundried sauce

GRILLED ATLANTIC SALMON
served with lemon caper dill sauce and basmati rice

FUSILLI PASTA
served with mixed vegetables

IV
Homemade Tiramisu
Old Fashion Chocolate Cake
Coffee/Tea


Chef Patrick Weiss, previously Oprah Winfrey’s personal chef, will take you on a delicious foodie journey during Supper Club at Fuzion-Resto Lounge & Garden.

I
CHEFS AMUSE BOUCHE

Your choice of entrée and main course

II
FUZION
tatsoi, seedlings, enoki mushrooms, edamame, crunchy sprouts, julienne peppers, sweet chili vinaigrette

DUCK
warm confit, cornbread croutons, golden raisins, winter berries, pickled fuji apples, baby romaine greens, orange maple thai basil dressing

III
BEEF
grilled 12oz AAA tower cut, roasted corn squash tamale, smoked red potato, espresso-chipotle mole drizzle

CHICKEN
free range chicken supreme, beet spaetzle, glazed peppered carrots, wilted watercress, spiced curried apple jam, honey thyme butter

SEAM BREAM
roasted fillet, smoked bacon, organic ontario du puy lentils, honey mushrooms, kale greens, lavender-rosemary-thyme fleur de sel, truffle butter

VEGETABLE
kohlrabi-turnip gratin, braised garlic autumn vegetables, apricot confit, tamarind demi

IV
CHEFS SELECTION

V
COFFEE/TEA


I
SOUP DE JOUR

FRISEE & WATERCRESS GREENS
honeycrisp apple, medjools dates, shallot vinaigrette

ESCAROLE & WALNUT SALAD
red onion, grated pecorino, red wine vinegar

II
GARGANELLI
shrimp, basil, green olives, spicy tomato sauce

PAPPARDELLE
twelve hour braised wild boar ragu, parmigiano reggiano

NATURALLY RASIED HALF CHICKEN
salad of treviso, grained mustard, sicilian olives, rosemary potatoes

III
HONEY & PINE NUT TART
vanilla gelato, soaked red grapes

CHOCOLATE ALMOND CAKE
lemon cream, espresso

CINNAMON BLACKBERRY TORTE
dried apricot compote, mascarpone

IV
COFFEE/TEA


I
ARUGULA SALAD,
Crispy water chestnuts, dried Confit cranberries, Kiwi emulsion vinaigrette

MINESTRONE SOUP
Succulent green minestrone soup, fresh basil leaf and grand parmesan

II

MINI LAMB RACK
Mini Lamb Rack crusted with walnuts and Mint, Lemon Confit mash potatoes and Port wine reduction and prunes

GRILLED CHICKEN
Grilled Chicken, new potatoes sautéed with baby leeks and lardons, old fashion Dijon sauce

SALMON
Salmon served with wild rice and sautéed vegetables

III
Desert

IV
COFFEE/TEA