Menus
Menus that begin with what's actually in season
No fixed catalogue — every Forgelpixel menu is composed fresh for your event from a palette of seasonal Nova Scotia ingredients.
How we build a menu
We start with the season. In May, that might mean rhubarb-cured salmon, spring pea velouté, and a rhubarb tart to close. In October, roasted squash with smoked crème fraîche, braised short rib with Annapolis Valley apple jus, and a maple custard. The dishes shift because the ingredients do. Once we understand your event type — plated, family-style, canapé, or buffet — we draft a three-course structure and discuss it with you. You're not choosing from a laminated card; you're involved in the creative process. Our chef team has a combined 40 years of professional kitchen experience across Halifax, Montreal, and London, so whatever direction you take the brief, we can execute it with confidence.
Menu styles we design for
Different occasions call for different formats — here's a picture of what each looks like in practice.
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Plated dinner service
Three to five courses, individually plated and served to seated guests. Best for weddings, formal corporate dinners, and intimate celebrations where the meal is a centrepiece. We write the menu to flow — lighter to richer, with considered pacing between courses.
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Family-style sharing
Large platters placed at the table for guests to serve themselves — relaxed, convivial, and visually striking. Works beautifully for rehearsal dinners, team celebrations, and events where you want a warm, communal energy rather than a formal atmosphere.
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Canapés and reception food
Eight to twelve passed bites, designed to hold a crowd between arrival and a seated meal — or to carry an entire cocktail-style event. Each canapé is engineered to be eaten in one or two bites, look good on a tray, and taste like it deserved more room on a plate.
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Buffet and station service
Self-serve stations with attendants, built for events where guests move around. We design buffet menus to hold temperature and quality over a two-hour service window without the typical degradation you see when food sits too long.
What we don't do — and why that's worth knowing
We don't run a standard menu catalogue that you pick from online. If you're looking for a quick quote based on a set package, we're probably not the right fit. Our process takes a few conversations and, for weddings, a tasting session — that's intentional, because the output is a menu built for your event, not adapted from someone else's. We also don't take last-minute bookings for large events: anything over 80 guests requires at least six weeks' lead time. We're honest about capacity — if our calendar is full when you reach out, we'll tell you directly and, where possible, suggest colleagues we respect.
Want to see what a bespoke menu looks like for your event?
Drop us a note with your date and a rough idea of the occasion — we'll come back with some initial thinking.