The following is a collection of some of our elegant gourmet plated and butlered menus guaranteed to impress and delight even the most discriminating and discerning of palates. Fine china, linens and staff are priced separately. Your event planner will be pleased to suggest the appropriate amenities to complement your formal dinner.
Menu #1
Starter | Duo of baby arugula salad with sautéed mushrooms, charred tomatoes and Padano cheese | Leek and potato bisque with crispy shallots
Intermezzo | Orange sorbet with orange dust
Main | Duo of roasted vegetable and chevre stuffed chicken supreme with pan jus, pan seared jumbo black tiger shrimp with garlic white wine reduction, maple roasted sweet potatoes, French beans and patty pan squash
Dessert | Duo of lemon meringue tart with mixed berries and chocolate terrine with red berry paint
Menu #2
Starter | Duo of heirloom tomato carpaccio with cracked pepper and balsamic micro greens with Burgundy poached pears, gorgonzola cheese and candied pecans
Intermezzo | Lime sorbet with gold dust
Main | Duo of bison tenderloin with loganberry demi and Alaskan wild halibut with papaya relish, smashed fingerling potatoes and vegetable bundle
Dessert | Duo of chocolate molten cake and mini berry crumble topped with orange spiked cream
Menu #3
Starter |Duo of five lettuce salad with avocado, yellow tomatoes and shaved heirloom carrots butternut squash soup with crème fraiche and apple chip
Intermezzo | Lemon Sorbet with raspberry drizzle
Main | Duo of Provimi veal chop with wild mushroom glaze, maple glazed wild salmon filet, garlic mash and asparagus spears
Dessert | Duo of chocolate spring roll with mango salsa and raspberry flan with white chocolate puddle
Menu #4
Starter | Duo of Angus beef and wild mushroom cannelloni with roasted tomato and arugula pesto topped with shaved Reggiano parmesan Frisee, lola rosa, and Belgium salad with teardrop tomatoes, avocado, roasted shallot and sherry wine vinaigrette
Intermezzo | Mango sorbet with lime flakes
Main | Trio of maple soy drunken duck breast, duck sausage and duck confit on wonton with sweet potato gratin, lentils and baby bok choy glazed with pomegranate cabernet reduction
Dessert | Chefs selection of seasonal berries with crème fraiche Calabout chocolate infused crème brulee with pear compote Warm chocolate cake with truffle filling topped with warm chocolate fondant and orange spiked cream
