HM Hilda May Events

Chef‑Driven | Detail‑Obsessed

Catering for weddings, corporate, and private celebrations

Seasonal menus, polished service, and inclusive options. Plated dinners, immersive stations, or elevated buffets.

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Based in Toronto • Serving North America • Select destinations

Plated entrée with seasonal garnish and table styling

Plated Service

Multi‑course menus paced with service cues, coordinated wine pairings, and synchronized plate drops.

Chef Stations

Interactive carving, pasta, taco, and raw bar stations with on‑site finishing for freshness and theatre.

Elevated Buffets

Designed for flow and variety. Labelled allergens and balanced hot/cold selections for all guests.

Signature Menus

Select from these foundations, then we tailor to your event, season, and dietary needs.

Hors d’Oeuvres

Tuna tartare cones • sesame • lime
Whipped goat cheese • fig • pistachio crostini
Smoked salmon blini • crème fraîche • dill
Charred corn arancini • basil pesto (v)
Roasted beet • citrus • cashew ricotta spoon (vegan)
Harissa chicken skewers • mint yogurt (gf)

Plated Mains

Herb‑crusted beef tenderloin • red wine jus • pomme purée
Seared sea bass • fennel • citrus beurre blanc
Cornish hen • thyme jus • roasted root vegetables
Wild mushroom risotto • parmesan crisp (v)
Cauliflower steak • romesco • caper raisin (vegan) (gf)

Stations & Buffets

Live taco bar • adobo chicken • grilled veg • house salsas
Mediterranean mezze • shawarma carving • tabbouleh • dips
Pasta atelier • cacio e pepe • braised short rib ragù
Seafood raw bar • oysters • shrimp • mignonette (market)

Desserts

Vanilla bean panna cotta • macerated berries (gf)
Dark chocolate torte • espresso chantilly
Lemon olive‑oil cake • citrus glaze
Seasonal fruit tartlets • pastry cream

Beverage Programs

Curated beer, wine, and non‑alcoholic pairings
Signature cocktails • batch & à la minute
Espresso cart • barista service

Pricing Guide (CAD)

Final proposals reflect guest count, menu choices, rentals, staffing, venue logistics, and date. Below are typical ranges.

Plated Dinner

$95–$165 per guest

3–4 courses
Bread & butter service
Kitchen & service staff

Chef Stations

$80–$145 per guest

3+ live stations
Disposable eco‑ware or rentals
On‑site chefs

Elevated Buffet

$70–$120 per guest

Salads • mains • sides • dessert
Labelled allergens
Service staff

Minimums

On‑site events: $3,500 weekday • $5,500 weekend
Drop‑off menus: $1,200

What’s Extra

Rentals (tabletop, linens, kitchen equipment)
Bar product or corkage (if applicable)
Venue fees • permits • travel outside GTA