ENTREES:
- Roasted Prime Rib au poivre, Prime Rib rubbed in
Dijon and cracked black peppercorns.
Served with au jus with a touch of brandy. Garnished with glazed pearl onions in a sherry vinegar. - Roasted Chicken in a sherry vinegar, brandy and crème fraiche sauce.
- Cornish Game Hen with a wild mushroom sauce.
- Chicken Breast stuffed with brie, proscuttio and pecans wrapped in phyllo and topped with a white wine sauce.
- Chicken Breast stuffed with basil Mascapone and served with a Mango cream sauce.
- Chicken Breast stuffed with blue cheese, dates and roasted garlic with a port and butter sauce.
- Rosemary garlic Pork Loin Roast served with a rhubarb and balsamic vinegar compote.
- Pork Loin Roast stuffed with spinach and wild mushrooms served with a Port and wild mushroom sauce.
- Pork loin Roast stuffed with apple, pear and onion with a Balsamic glaze.
- Roast Leg of Lamb with a peppercorn crust, served with a pear chutney and pan juices.
- Roasted Leg of Lamb stuffed with mint, spinach and garlic with a pecan crust topped with pan juices and red wine.
- Roasted Leg of Lamb stuffed with figs soaked in Madeira wine and served with a pomegranate au jus.
- Salmon crêpes with a tarragon sauce and Gruyere.
- Salmon cold poached and served with a sauce Verdi or a grapefruit and blueberry salsa.
- Salmon with a cilantro, lime and vanilla vinaigrette.
- Lightly seasoned fillet of Halibut on a bed of mango salsa.
- Coquille St. Jacque-style Seafood with a touch of Pernod.
VEGETABLES:
- Roasted fall vegetables, a medley of vegetables roasted 'til golden in maple syrup, thyme and Olive oil.
- Broccoli cooked 'til El dente and tossed in butter and lemon.
- Green beans sautéed in butter and currants.
- Asparagus, cooked 'til El dente and tossed in butter and lemon.
- Marinated summer vegetables, lightly grilled.
- Ratatouille a medley of summer vegetables brought together in a fresh tomato sauce.
- Creamy mashed Yukon gold potatoes with buttermilk and a touch of horseradish.
- Scalloped potatoes in white wine and olive oil with sundried tomatoes, olives and onions.
- Steamed new potatoes, tossed in butter and rosemary. (seasonal)
- Steamed white basmati rice.
You have a choice of three salads from the menu provided
BREAD:
Home-made Foccaccia topped with onions, Olive oil, parmesan cheese and cracked salt.
- May choose from the menu provided.
- A fully maintained table of fresh coffee and an assortment of herbal and regular teas with cream, sugar and honey.
The menu has been set up in a way that you can decide your own menu.
- There is a choice of entrées, two vegetables and a starch to go with the entrées.
- You may also choose three salads and one dessert.
- Bread and coffee also comes to accompany the meal.
- The price includes staff to ensure that everything is presented beautifully and after, the kitchen is clean and left how I found it.
- Staff wages are added for the smaller groups as follows. The cost is $25/hr. More may be required depending on the services needed.
- less than 25 guests - 1 staff member
- less than 50 guests - 2 staff members
THE PRICES ARE AS FOLLOWS:
-
The above menu with 1 entree $22.95 / plate.
-
The above menu with 2 entrees +$5 / plate.
pLATE SERVICE
The menu will be the same, but a choice of one salad will be served as an appetizer and the bread will be served at the individual tables. Again there will be a choice of entrée's, vegetables, starch and a dessert. The dessert you may choose from the menu provided. Coffee and Tea will be served with dessert.
The price per plate is $27.95. Taxes are not included and tips are appreciated.
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