Sunday, July 05, 2020

Cuisine & Catering


Hours of Operation

Hours of Operation.

Our kitchen is open every Thursday evening from 4:00 - 7:00 p.m for members and the public. We look forward to seeing you at our club to enjoy some fine European dining!
Schnitzel Dinner $10.00
Chef's Special
Soup $1.50
Coffee & Cake $3.50


*Taxes included.

In addition to catering special events like weddings and business meetings in our own banquet hall, our kitchen offers full service catering to your home or business. Please view your options for catering under the full service and buffet tabs.


Chef's Biography

Chef's Biography

Our head chef, Trevor Foreman, is a graduate of the Liaison College in Toronto (where he trained under Chef Michael Elliot).
 Foreman, who was raised in Winnipeg, has been cooking since he was 16. He moved to Toronto in 1997 to go to cooking school and apprenticed at the Westin Harbour Castle Hotel, as well as a number of smaller restaurants. The fallout from 9-11 dried up the convention business in Toronto and resulted
in Foreman’s arrival at Pepperberries Bistro and was an origional member of the Pepper- berries staff, starting as the sous chef under David Evans, an Australian. The Bistro opened in November 2001, and taking over the roll of executive Chef in 2002. He has also run a very successful in-home catering business, where he comes into your home and prepares a dinner for you and your guests an event that you will never forget. 2005 brought on a new challenge as he took over the kitchen at Club Loreley in Oshawa.

Foreman is committed and experienced in preparing exquisite cuisine for his clients at Club Loreley no matter how big or small the party may be. Club Loreley’s kitchen staff, under the direction of Foreman,
invite you to consider us for your next event.

For more detailed information on catering services, view our:





Catering Menu


  • Chicken Saltimbocca:

Complemented with fresh sage and prosciutto ham. then topped with a marsala sauce. Served with roasted garlic mashed potatoes.

  • Chicken Dijon:

Chicken breast served with a white wine creamy Dijon sauce with fresh herbs, served with boiled baby parsley potatoes.

  • Cornish Game Hen:

Herb crusted roasted game hen with an herb sauce served with 3 grain pilaf.

  • New York Steak:

Choice center cut steak served with a brandy peppercorn sauce. Your choice of baby parsley, potatoes or roasted garlic mashed potatoes.

  • Beef Wellington:

Tenderlion of beef with duxelles wrapped in puff pastry, served with a bordelaise sauce and rosemary potatoes.

  • Fresh Salmon Filet:

Pan served filet of salmon topped with citrus butter sauce, served with boiled baby potatoes.

  • Bacon Wrapped Pork Tenderloin:

Bacon wrapped and roasted, served with a colvados demi- glace with your choice of potato gratin or parsley potatoes.

  • Surf & Turf:

Filet mignon and choice of lobster tail or shrimp scampi, served with garlic & mashed potatoes, Filet & Shrimps, Filet & Lobster, Vegetable Wellington, Pasta with a choice of marinara, alfredo or pesto , Cheese stuffed Manicotti, Green Salad, Chef’s Vegetable Selection, Fresh Baked, Rolls and Butter
Dessert selection, Coffee, Tea.

Buffet Options




Buffet Option 1
Tossed Green Salad with Ranch and Italian Dressing Carved Round of Beef Au jus & Horseradish Sauce Chicken Dijon or Chicken Marsala Oven Roasted New Potatoes Fresh Vegetable Medley
Fresh baked Dinner Rolls Cheesecake with Strawberries

Buffet Option 2
Tossed Green Salad with Ranch and Italian Dressing Carved Prime Rib with au jus & Horseradish
Sauce Chicken Santa Fe, Chicken Dijon or Chicken Marsala Salmon with Dill Sauce Roasted Pork Loin with Thyme jus Oven Roasted New Potatoes Rice Pilaf Vegetable Medley

Buffet Option 3
Tossed Green Salad with Ranch, Italian or Balsamic Vinigrette Dressing Roasted Pork Lion or Pork Chops Chicken Dijon or Chicken Marsala Oven Roasted Potatoes Rice Pilaf Vegetable Medley Fresh Baked Dinner Rolls