Plated
Dinner Menu
~ First Course ~
Fennel, watercress and parmesan salad with balsamic vinaigrette
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~ Main Course ~
Filet of beef with rosemary, garlic and thyme
Mashed potatoes with sweet potatoes and garlic
Sauté of mushrooms
Medley of roasted root vegetables
Wilted greens
Baguette and butter
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~ Dessert ~
Individual chocolate soufflé cakes with raspberries and crème Anglaise
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Local coffee and decaf and assorted organic teas
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Dinner Menu
~ First Course ~
Minted pea soup
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~ Main Course ~
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Grilled tuna steaks with rosemary and garlic
Tomato Madeira confit
Individual wild mushroom bread puddings
Blanched green beans
Baguette and butter
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~ Dessert ~
Lemon crème brûlée with assorted cookies
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Local coffee and decaf and assorted organic teas
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Dinner Menu
~ First Course ~
Mixed greens with escarole and white balsamic vinaigrette, garnished with avocado, pomegranate, and toasted hazelnuts
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~ Main Course ~
Herb-roasted chicken breast with roasted shallots, cherry tomato, and balsamic vinegar
Creamy garlic polenta
Wilted spinach
Baguette and butter
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~ Dessert ~
Orange almond sponge cake with crème Anglaise, raspberries and mango
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Local coffee and decaf and assorted organic teas
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Dinner Menu
~Passed hors d’oeuvres~
Black peppercorn biscotti with goat cheese and onion confit
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~First Course~
Carrot soup with hint of orange
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~Main Course~
Pepper and coriander coated salmon filets
Almond currant couscous
Tomato, fennel, and watercress salad with fennel-tarragon vinaigrette
Baguette and butter
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~Dessert~
Frozen lemon lime mousse with mixed berries and mango
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Local coffee and decaf and assorted organic teas
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Dinner Menu
~ First Course ~
Goat cheese soufflés in phyllo cups
Mixed greens with a fennel-tarragon vinaigrette
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~ Main Course ~
Grilled marinated lamb with tomato fennel coulis
Creamy yellow pepper risotto
Spring vegetables with chopped chives
Baguette and butter
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~ Dessert ~
Individual cardamom scented flan with orange caramel sauce and sliced orange
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Local coffee and decaf and assorted organic teas
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Dinner Menu
~ First Course ~
Carrot soup with hint of orange
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~ Second Course ~
Roasted pork loin with mustard peppercorn crust
Creamy garlic polenta
Tangle of tart greens
Baguette and butter
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~ Dessert ~
Grapefruit tart with chocolate pecan crust
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Local coffee and decaf and assorted organic teas