EVENT & WEDDING BOOKINGS
Have an event coming up? Looking for a wedding venue? Contact us for availability.
The Ivy at The Ivy Lea Club, is located in the heart of the Thousand Islands on 45 acres of picturesque property overlooking the St. Lawrence River. The Ivy Lea Club boasts meticulously maintained gardens and facilities to provide you with the perfect backdrop for your wedding or event.
Our culinary team provide the highest quality menu using produce, cheeses, and meat from many of the local farmers and producers. The experience and talent of our culinary team is apparent from the delicious and beautiful food that comes from The Ivy kitchen.
We offer two main spaces for group events. The private Loft on the 2nd floor of the Restaurant facility can accommodate up to 60 people for a sit down reception and 75 people for a cocktail reception. The main floor dining area facilitates up to 110 people for a sit down reception and 130 people for a cocktail reception. Along with the restaurant, the surrounding grounds offer the perfect opportunity for your wedding ceremony.
Our events team take great pride in providing warm and welcoming hospitality. Their goal is to create the perfect, memorable day for your guests.
Please do not hesitate to reach out to Kim Lackie at firstname.lastname@example.org or 613-659-2486.
We look forward to making your upcoming event a memorable one!
The Ivy offers a variety of menu selections (including cocktail reception hors d’oeuvres menus) to choose
from, whether your wedding is taking place in the fall, winter or spring.
Menu 1 (Fall/Winter)
Leek and potato soup with chives and creme fraiche
Grilled prime New York strip steak with green peppercorn sauce with roasted fingerling potatoes and seasonal vegetables
Sticky toffee pudding
Menu 2 (Fall/Winter)
Date and pecorino salad with roasted almonds
Olive oil poached Atlantic halibut with tomato, olives, and capers with basil mashed potatoes
Flourless chocolate hazelnut torte with roasted banana ice cream
Menu 3 (Spring)
Grilled asparagus, burrata, lemon oil and chervil
Beef tenderloin with mushroom & truffle ragoût, pommes purée and spring vegetables
Lemon curd ice cream, sponge cake and strawberry compote
Menu 4 (Spring)
Zucchini and watercress soup with sorrel cream
Roast chicken breast with Middle Eastern spices, sumac yoghurt sauce, Israeli couscous and spring vegetables
Spring vegetable ragout with fresh herbs and puff pastry
Lemon ricotta filled ravioli, white wine butter sauce and peas