Roasted Baron of Beef, rubbed with dijon and
black peppercorns. Served with cabernet sauvignon gravy, made with roasted beef
bones and vegetables.
Baked ham in an apricot glaze. Served with
a variety of mustards and a rhubarb and balsamic compote.
Roasted Turkey with an apricot glaze served
with a rich gravy, Fresh homemade cranberry sauce with a touch
of Port and orange. Wild mushroom and leek stuffing.
Lasagna: with a variety of different flavours
to choose from
Ravioli stuffed with roasted squash and topped with our homemade tomato sauce
Cabbage rolls in my zesty tomato sauce
Moussaka, layered roasted vegetables in a fresh
tomato sauce topped with a baked yoghurt crust.
Seafood Creole, an array of fresh peppers and
tomatoes makes up this zesty sauce.
Cold poached salmon, one left whole and decorated
the rest in serving pieces. Served with a fresh herb sauce or a grapefruit and blueberry
salsa.
Chicken Merango, a rich Italian style tomato
sauce with capers, olives and fresh herbs.
BBQ Chicken: marinated in lemon and rosemary
til tender and juicy
Tandoori Chicken with mango chutney and raita
Thai Chicken pices marinated in coconut milk,
lemongrass and ginger served with a mango salsa
Hungarian with red and green sweet bell peppers
and paprika tomato cream sauce
Penne pasta with chicken, artichokes and sundried
tomatoes.
VEGETABLES:
Roasted
fall vegetables, a medley of vegetables roasted 'til golden in
maple syrup, thyme and Olive oil.
Carrots tossed in butter, honey and caraway.
Broccoli cooked 'til El dente and tossed in
butter and lemon.
Green beans sautéed in butter and tossed with
currants.
Asparagus, cooked 'til El dente and tossed
in butter and lemon.
Ratatouille - a medley of summer vegetables
brought together in a fresh tomato sauce.
Mashed Yukon gold potatoes with buttermilk,
scallions, parsley and a touch of horseradish.
Bread and coffee also comes to accompany the
meal.
The price includes staff that will ensure everything
is presented beautifully and after, the kitchen is clean and left
how I found it.
THE PRICES ARE AS FOLLOWS:
The Baron of beef buffet with 2 veg, potatoes
and 3 salads is $18.95 / plate.
If you would like Top Sirloin $19.45
/ plate.
If you would like a 2nd entrée +$2.95
/ plate. Salmon or seafood is $5.00 for a 2nd entrée
If you would like hors d'oeuvres to start +$1.50
/ plate. (I can send you a list)
If you would like the salmon the price is around
$19.95 / plate. depending
on its availability.
Seafood
Creole or lasagna is also $19.95.
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
If you would like 24 Carrot to set the tables
the cost is $1.00/setting.
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 $23.95
for the first selected entrée. Taxes are not included and tips are appreciated.
BREAD: