Plated

Dinner Menu

~ First Course ~

Fennel, watercress and parmesan salad with balsamic vinaigrette

~

~ 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

~

~ Dessert ~

Individual chocolate soufflé cakes with raspberries and crème Anglaise

~

Local coffee and decaf and assorted organic teas

~

Dinner Menu

~ First Course ~

Minted pea soup

~

~ Main Course ~

~

Grilled tuna steaks with rosemary and garlic

Tomato Madeira confit

Individual wild mushroom bread puddings

Blanched green beans

Baguette and butter

~

~ Dessert ~

Lemon crème brûlée with assorted cookies

~

Local coffee and decaf and assorted organic teas

~

Dinner Menu

~ First Course ~

Mixed greens with escarole and white balsamic vinaigrette, garnished with avocado, pomegranate, and toasted hazelnuts

~

~ Main Course ~

Herb-roasted chicken breast with roasted shallots, cherry tomato, and balsamic vinegar

Creamy garlic polenta

Wilted spinach

Baguette and butter

~

~ Dessert ~

Orange almond sponge cake with crème Anglaise, raspberries and mango

~

Local coffee and decaf and assorted organic teas

~

Dinner Menu

~Passed hors d’oeuvres~

Black peppercorn biscotti with goat cheese and onion confit

~

~First Course~

Carrot soup with hint of orange

~

~Main Course~

Pepper and coriander coated salmon filets

Almond currant couscous

Tomato, fennel, and watercress salad with fennel-tarragon vinaigrette

Baguette and butter

~

~Dessert~

Frozen lemon lime mousse with mixed berries and mango

~

Local coffee and decaf and assorted organic teas

~

Dinner Menu

~ First Course ~ 

Goat cheese soufflés in phyllo cups

Mixed greens with a fennel-tarragon vinaigrette

~

~ Main Course ~

Grilled marinated lamb with tomato fennel coulis

Creamy yellow pepper risotto

Spring vegetables with chopped chives

Baguette and butter

~

~ Dessert ~ 

Individual cardamom scented flan with orange caramel sauce and sliced orange

~

Local coffee and decaf and assorted organic teas

~

Dinner Menu

~ First Course ~

Carrot soup with hint of orange

~

~ Second Course ~

Roasted pork loin with mustard peppercorn crust

Creamy garlic polenta

Tangle of tart greens

Baguette and butter

~

~ Dessert ~

Grapefruit tart with chocolate pecan crust

~

Local coffee and decaf and assorted organic teas

~