First Courses

Roasted butternut squash soup

Asparagus soup with Parmesan soufflé

Wild mushroom soup

Thai red curry carrot soup

Leek and potato soup

Crab and scallop bisque

Jerusalem artichoke soup with truffle oil

Salad of mixed greens with choice of: caramelized pears, candied pecans, and honey balsamic vinaigrette; roasted coloured beets, chevre, and candied walnuts; mixed oranges and grapefruit, citrus dressing, chevre, and red onions

Spinach and arugula salad, warm portobello mushrooms, and prosciutto

Proscuitto and melon with balsamic drizzle

Radicchio, baby spinach and Belgian endive salad

Seared scallops, cilantro, and lime buerre blanc

Sauteed shrimp, roasted garlic, and smoked paprika

Spaghetti carbornara with pancetta

Capellini, brie, sundried tomatoes, and pine nuts

Stuffed ravioli, vegetarian or seafood

Potato gnocchi with gorgonzola cream sauce

Butternut squash gnocchi with sage and browned butter

Mains

(with seasonal vegetables and starch)

Roasted snapper with potatoes, rosemary and garlic

Halibut with Sicilian relish, and citrus buerre blanc

Haddock on a bed of vegetables en papillote

Salmon wrapped in phyllo with wild rice and spinach, and buerre blanc

Citrus soy glazed salmon, pan seared

Wild mushroom risotto

Seafood risotto

Supreme of chicken with wild mushrooms and cognac cream sauce

Prosciutto-wrapped stuffed breast of chicken with leeks and cheese

Rack of pork loin with green peppercorn sauce

Puff pastry wrapped pork tenderloin with leek and prosciutto and port sauce

Beef tenderloin stuffed with wild mushrooms and porcini sauce

Beef wellington with demi-glace

Herb-crusted roasted beef tenderloin

Leg of lamb stuffed with wild mushrooms and greens

Pecan-crusted rack of lamb with herb mustard

Breast of duck with port sauce and dried cherry confit

Do you need hors d’oeuvres or dessert for your event too?