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| Smoked Salmon & Baby Field Lettuces |
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| Dinner Party Menus
Appetizers & Salads
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Caprese Salad
Vine ripened tomatoes with fresh boccancini cheese on a bed of mixed greens with balsamic vinaigrette
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Farmer's Market Organic Salad
Organic greens, cucumbers, cherry tomatoes, feta cheese & mushrooms with fresh herb vinaigrette
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Marinated Wild Mushrooms & Tomato Salad with Fresh Herb Vinaigrette
Crimini, shitake, portobello & domestic mushrooms, blanched and marinated atop organic greens with tomato and tossed in a fresh herb vinaigrette
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Grilled Portobello Mushroom with Rosemary & Red Wine Vinaigrette
Large portobello mushroom, blanched, marinated & grilled served with tomato concasser and fresh rosemary and red wine vinaigrette
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Toasted Almond Crusted Goat Cheese Salad
Goat cheese round coated in chopped and toasted almonds then heated through and served on a bed of field lettuces and tossed with a balsamic vinaigrette
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Vegetable Ravioli with Soy & Citrus Dipping Sauce
Wonton skins stuffed with shredded red & white cabbage, carrots, scallions, ginger and toasted sesame seeds, flavoured with rice wine and rice wine vinegar. Sautéed in sesame and peanut oils and served with a soy & citrus dipping sauce
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Pepper & Cilantro Ahi Tuna Carpaccio with Soy, Scallion & Citrus Sauce
Crushed peppercorn & cilantro crusted loin of fresh Ahi tuna, lightly seared on all sides, chilled and sliced thin, fanned out on a bed of baby field lettuces tossed with a soy, scallion, ginger & citrus vinaigrette
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Seared Scallops, Smoked Salmon Rose, Crostini with Sauce Verte
Fresh sea scallops seared golden brown with a smoked salmon rose and fresh crostini served with a classic butter sauce with the addition of pureed watercress or spinach
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Sautéed Sea Scallops with Smoked Salmon Rose & Fresh Lime Thyme Vinaigrette
Sea scallops seared golden brown served with a smoked salmon rose and drizzled with fresh lime & thyme vinaigrette
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Grilled Shrimp with 3 Mustard Butter Sauce
Tiger shrimp marinated in soy, coriander & scallions grilled and served with tomato concasser on a Dijon, Pommery & Coleman's mustard reduction butter sauce
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Crab/Prawn Cakes with Garlic Aioli, Spicy Chili Dipping Sauce or Cilantro Mayonnaise
Dungeness crab or tiger prawn cakes sautéed golden brown and served on a bed of fresh herbs with accompanying sauces
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Smoked Wild Salmon with Capers, Onions, Fresh Dill, Crostini & L'Ancienne Mustard Sauce
Smoked salmon topped with chopped capers, fresh dill, onions and served with homemade crostini & L'Ancienne mustard sauce
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Beef Carpaccio with Field Lettuce Salad, Crostini & Pommery Mustard Sauce
Fresh filet mignon sliced paper thin and served with a salad of field lettuces tossed with a fresh herb vinaigrette and served with fresh crostini and a whole grain mustard mayonnaise
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Entrees
Poultry
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Supreme of Chicken with Crabmeat Florentine & Fresh Tarragon Cream Sauce
Breast of chicken stuffed with spinach & crab then pan seared and served with saffron risotto and seasonal vegetable bundle with tarragon cream sauce
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Chicken Breast Stuffed with Mushrooms, Pecan & Cambazola Cheese
Breast of chicken stuffed with sautéed shitake mushrooms, toasted pecans and cambazola cheese served with celeriac puree and seasonal vegetables
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Traditional Turkey Dinner
Roasted turkey breast and leg meat served with all the fixings; stuffing, cranberry sauce, classic mashed potatoes, seasonal vegetables and gravy
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Chicken Parmagiana
Breast of chicken breaded with seasoned bread crumbs & parmesan cheese, fresh basil marinara sauce & mozzarella cheese served over pasta
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Roasted Cornish Game Hen
Halved Cornish hen roasted and served with White Wine Sauce Over a Bed of Blended Brown & Wild Rice
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Chicken Florentine
Sautéed Spinach with Garlic & Shallots Stuffed into a Chicken Breast with a Spinach Cream Sauce Served on a Bed of Rice
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Rosemary Roasted Chicken
Breast of Chicken Seasoned with Fresh Rosemary, Stuffed with Mushrooms and Spinach Served Atop Classic Mashed Potatoes
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Meats
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Center Cut Pork Loin Stuffed with Sun-dried Tomato, Spinach & Chevre with Toasted Pine Nuts & Cabernet Demi Glace Sauce
Pork loin stuffed with sun-dried tomato, sautéed spinach, goat cheese and toasted pine nuts served with classic mashed potatoes and seasonal vegetables
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Pork Scallopini
Medallions of pork lightly floured and sautéed golden brown served with fettuccini and mushroom cream sauce with fresh herbs
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Pork Tenderloin with Mango Bordelaise Sauce
Medallions of pork sautéed to golden brown served with sliced mangoes, truffle risotto and seasonal vegetables napped with classic bordelaise sauce with the addition of mangoes
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Grilled Filet Mignon
Filet mignon grilled, rested and re-heated served with classic mashed potatoes, seasonal vegetables & roasted shallot au jus
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Prime Rib
Prime rib grilled or pan seared and served with scalloped potatoes, seasonal vegetables and roasted shallot au jus
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Rack of Lamb
Three ribs crusted with mustard, roast garlic & fresh rosemary served with roasted garlic & Madeira sauce along with roasted potatoes & seasonal vegetables
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Boneless Rack of Lamb en Chemise
Tenderloin of lamb marinated in garlic, fresh rosemary and cracked black pepper, seared and rested, topped with goat cheese, sautéed spinach and toasted pine nuts then wrapped in puff pastry and convection cooked to golden brown, served with classic mashed potatoes, seasonal vegetables and cabernet demi glace
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Grilled Veal Chop
Veal chop stuffed with garlic, wild mushrooms and light addition of bread crumbs, served with garlic & rosemary roasted potatoes, seasonal vegetables and Beaujolais red wine reduction sauce
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Seafood
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Sauteed Halibut with Lemon Garlic Marinade
Filet of halibut which has been marinated in garlic & lemon then sautéed to perfection served with a wild rice medley and seasonal vegetables and napped with lemon garlic cream sauce
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Seared Wild Salmon with a Lemon, Dill & Caper Mayonnaise
Red Spring Salmon Served with Fresh Greens, Par-Boiled Baby Red Potatoes & Green Beans tossed with a Balsamic Vinaigrette and napped with dill & caper mayonnaise
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Seared Sea Scallops with a Citrus Herb Sauce
Served over a bed of Angel Hair Pasta tossed in a citrus herb sauce and seasonal vegetables
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Wild Salmon with Roasted Red Pepper Vinaigrette
Pan seared Red Spring salmon with roasted red pepper vinaigrette served with fettuccini and seasonal vegetables
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Red Snapper
Rolled & stuffed with fresh crab meat and mushrooms basted with Chablis and served with brown rice and Chablis mushroom cream sauce
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Shrimp or Seafood with Classic Scampi Sauce
Served with angel hair spaghetti or fresh fettuccini with fresh herbs and tomato concasser
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Butter Poached Atlantic Lobster Tails
Individual lobster tails poached in citrus, cream & butter liquid, served with truffle risotto, seasonal vegetables and citrus buerre blanc sauce
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Just Desserts
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Chocolate Pots de Crème with Whipped Cream and Fresh Raspberries
Rich semi-sweet chocolate melted with heavy cream and egg yolks poured into dessert cups garnished with piped whipped cream, fresh berries, chocolate curls & fresh mint leaf
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Spiced Poached Bosc Pears Served with Chocolate & Sauce Framboise
Half a pear which has been poached in spiced liquid served with drizzled chocolate, sauce framboise & garnished with whipped cream, fresh berry & mint leaf
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Chocolate Seduction Cake
Dense flourless chocolate cake with Oreo cookie crust served on sauce framboise with crème anglaise, whipped cream, fresh berry & mint leaf
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Profiteroles
Tender puffs filled with ice cream and drizzled with chocolate fudge sauce, garnished with whipped cream, fresh berry & mint leaves
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Frozen Kahlua Soufflé Cake
Flourless light chocolate cake flavoured with Kahlua and served in a pool of Kahlua crème anglaise sauce
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Fresh Fruit Tarts
Sugar dough tartlet shells filled with pastry cream and topped with fresh berries served in a pool of creme anglaise sauce with framboise sauce styration
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Classic Crème Brulee
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Grand Marnier Chocolate Mousse
Fluffy grand marnier chocolate mousse presented in orange shell cups, garnished with whipped cream and chocolate curls
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Caramelized Apples in Phyllo Cups
Assorted varieties of apple rounds caramelized in lemon & sugar water then poured into phyllo cups set atop a warm cream caramel sauce
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Baked Apples with Cognac
Granny Smith apples cored and filled with raisins & walnuts baked in cognac then served with cinnamon ice cream and fresh whipped cream
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