Hors d' Oeuvres

Miniature Filet Mignon Carpaccio Canapés with Horseradish on French Baguette

Pineapples marinated in Gin and Prosciutto ham rosete

Salad

Baby Spinach with edible flower and avocado ,Orange white truffle olive oil fresh herbs dressing.

Entrée

Grilled Lamb Cutlets in reduced Port wine sauce, wild mushrooms risotto and organic seasonal buttoned vegetables

Crème Brule

Traditional Crème Brule with vanilla pistachio and chocolate dipped strawberries,

fresh made citrus whipped cream

Starts on $95.00 per person (Gala four course sit down dinner, six person minimum but not ultimatum).

Hors d' Oeuvres

Roasted Champignons filled with anise celery and cream cheese, garnished with caviar

Salad

Baby Spinach with edible flower walnuts and peach orange dressing

Entree'

Pan Seared tenderloin filet with cambozola, cabernet demi-glace sauce,rosemary scalloped butter potatoes, roasted garlic and batonnet vegetables

Cheese Fruit Tray

Assorted cheeses and tropical fruit to accompany your port and coffee

starts at $95.00 per person (Gala four course sit down dinner, six person minimum but not ultimatum).

Hors d' Oeuvres

Pâté shells filled with roasted vegetable ajvar and roasted truffle oil champignon

Smoked Salmon

Smoked Salmon fillet with Bavarian Ribadache medallion and cheese cream with crouter do province

Salad of Sea Scallops

Pan roasted Scallops on delicate mixed greens lettuce and Oriental vinaigrette Orange fresh herbs dressing

Entrée

Seafood plate

Broiled Lobster tail with grilled Salmon fillet, butter potato, batonnet vegetable, served with Maitre-d' hotel butter.

Dessert

Grandes Couplles en chocolat

Delicious chocolate filled with fruit and vanilla pudding

Hors d' Oeuvre

*Tomato Galette, oven roasted tomato with Goat cheese, fresh Thyme on puff pastry triangle

.Pineapples marinated in dray Gin, Prosciutto ham

.Russian blins with smoked Salmon Crème fraîche -wasabi, dill, lemon zest

.Figs Stuffed with Foie Gras mousse

*Mushrooms stuffed with garlic spinach Feta cheese

*Stuffed "Deviled" Eggs with Truffle oil and Caviar

*Assorted cheese with olive. Tomato, strawberry on cracker

*Cucumber croutes' cream cheese avocado lemon grasses mousse garnished with smoked salmon vasabe

Soup

Spanish Onion Soup, sautéed/brazed onion garlic, in Chicken stock and Brandy, served with roasted tortilla stick

Salad

Belgian endive with baby spinach edible flowers, Avocado Fennel walnuts tossed with olive oil,

fresh herbs peach blood orange and lemon dressing

Entrée

Pan seared Beef filet mignon with Portobello- cabernet demi-glace

Assorted batonnet carrots, asparagus, snow Peas blanched and finished in Maitre d 'Hotel Butter

Bavarian Ribadache, Potato pancake

Dessert Amuse

Sorbet from Champagne

Dessert

-Buckwheat Quinoa fruit medley,
blueberry peach apple green grapes, jalapeno ginger vanilla in ricotta, orange strawberry coulis,
citrus zest fresh cilantro mint leaves.

Coffee and Tea

Sample menu:

Soup

Seasonal Vegetable Apple Parsnip

with calvados cream

Appetizers

Russian blins with smoked salmon cream fraiche ,

Salmon caviar spring dill lemon zest

Ajvar spice vegetable caviar with roasted pork epaulet

with caraway seeds Havarti cheese on creamy polenta

Salad

Prosciutto di Parma roast pears with Goats cheese on arugula endive salad

with citrus fruit balsamic olive oil vinaigrette

Entrees

Roasted Loin of Venison Grand Veneur,

seasonal vegetables with autumn fruits juniper berries Port vine demi glace sauce

and macaire potatoes

Or

Alberta Beef Fillet Mignon on sauce bordelaise,

Yukon potato mushroom galette and roasted root vegetables

Or

Almond crust Salmon fillet

Leek Lemon cream sauce with Coconut milk Basmati rice and seasonal vegetables

Dessert:

Chocolate soufflé with strawberry coulis.