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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 us at 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

Strawberry shortcake

Vegetarian options:

Spring vegetable ragout with fresh herbs and puff pastry

Lemon ricotta filled ravioli, white wine butter sauce and peas

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