with Smoked Salmon and Dill Fronds

with Toasted Fennel Seeds and Coriander

with Brioche Croutons and Shredded Parmesan

Grilled Oyster Mushrooms, Shaved Parmesan Cheese, Cherry Tomatoes, Olive Oil, Lemon Juice

Orange Segments, Dried Cranberries,
Crumbled Goat Cheese, Pear and Ginger Dressing

Pecorino Cheese, Hazelnuts and Sherry Dressing

Horseradish Spiked Caesar Dressing, Bacon Bits, Parmesan and House-made Crouton

Butter Lettuce, Frisée, Blue Cheese, Applewood Smoked Bacon, Crème Fraîche Dressing

Crushed Celeriac, Cellar Vegetables, Caramelized Apple Sage Reduction

Stuffed with Mushrooms and Boursin Cheese with Herb Whipped Potato, Root Vegetables, Cabernet Sauvignon Sauce

Apple Walnut Bread Pudding, Haricots Vert with Shallot Butter,Cranberry-Port Jus

Garlic Wilted Spinach, Sweet Potato Purée, Cherry Port Reduction

Fingerling Potatoes, Braised Red Cabbage and Maple Glazed Turnips

Red Onion Jam, Pearl Onions and Cremini Mushroom Ragout, Haricots Verts, Potato Purée, Truffle Jus

Pepper-Crusted New York Strip Steak, Dauphinoise Potato, Broccolini, Pinot Noir Reduction

Creamy Roast Garlic Polenta, Roasted Brussels Sprouts,
Roasted Young Carrots, Sautéed Collard Greens, Pan Reduction

Mustard, Panko and Herb Crust Rosemary Jus, Wild Garlic Quinoa Cake, Broccolini, Red Chili

Heirloom Carrots, Roasted Brussels Sprouts and Cauliflower Purée, Port Wine Jus

Grapefruit Vodka Butter Sauce, Potato and Shrimp Hash with Carrots, Zucchini and Tomato Tarragon “Salad”

Charred Cauliflower Sauce, Fried Fingerling Potatoes and Shallots, Sweet Peas, Radicchio and Frisée with Honey Lemon Dressing

Braised Leeks, Dill and Frisée Salad, Heirloom Potato Disks, Mustard Beurre Blanc

Braised Prime Beef Short Ribs, Creamy Horseradish Grilled Jumbo Shrimp, Frisée, Micro Herbs and Citrus Dressing, Roasted Brussels Sprouts with Yellow Bell Peppers and Lime, Yukon Gold and Sweet Potato Mash

Roasted Pork Tenderloin, Bourbon Apple Sauce, Bacon Wrapped Sea Scallops, Soy Glaze, Mashed Potatoes with Boursin Cheese, Roasted Root Vegetables

Free Range Chicken Breast with Thyme Jus
Citrus Maple Glazed King Salmon, Micro Greens “Salad”, Corn Risotto, Asparagus

Caramelized Onion and Mushroom, Butternut Squash, Roasted Peppers, Artichoke and Cauliflower, Root Vegetable Purée and Salsa Verde

Crisp Tofu Wafers, Green Pea and Cashew Risotto, Braised Kale

Honey and Cumin Dressed Lentils, Manitoba Wild Rice, Oven Roasted Roots, Saffron Fused Tomato Coulis, Fried Lentil Crunch

Lemon Curd Tart garnished with Meringue and Raspberry Coulis and Chocolate Ganache Tart with Rum Anglaise Sauce

with Toasted Coconut

with Biscotti

Please pre-select a Soup, Salad, Palate Refresher, Dessert and a maximum of three Entrées. Your guests may select their choice of Entrée on the evening of your event. Printed menus will be provided to your guests.