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Guests can choose from the following menus. Each selection is priced per person and below is our service charge required. Creative Gourmet Service Charge: $30 per staff member per hour. Prices do not include gratuity but 15% will be added to your Final Payable Total. |
A Romantic Sharing Evening This Menu is served only for 2 People A Daring Beginning, Chefs Creative Lime and Tequila Sorbet A Seafood Couple, (This course is intended to be shared) Seared scallops and prawns sitting on sautéed spinach with onions and roasted garlic, drizzled with smoked bacon buerre blanc. Bouquet of Greens Baby Field Lettuce Greens tucked into a bell pepper ring and garnished with wedges of tomatoes drizzled with Robust Raspberry Chambord vinaigrette. Tender Loving Pork Herb Scented Medallions of Pork Tenderloin laid on basmati heart-shaped rice cakes beside caramelized slices of apples with Juniper Gin Demi Glaze and served with seasonal fresh vegetables. Fondue Fantasy for Two Candle warmed Callebout dark chocolate served in a melting pot with fresh strawberries for sharing. |
Selection One Trio of Tomato Salad, Three different varieties of tomatoes tossed with fresh basil and cracked pepper vinaigrette. 6oz Alberta Beef Tenderloin, Stuffed with spinach, goat cheese and sun dried tomatoes served with fresh vegetables and drizzled with Madeira Demi Glaze. Chefs Creative Gourmet Sorbet Triple Berries laced with French Chambord Liquor |
Selection Two Crab Stuffed Tomato Flower Succulent crab mixture inside a tomato shaped flower, mint petals and lemon ginger vinaigrette. Pan Seared Summer Salmon Poppy seed crusted salmon fillet with green tea infused basmati rice and fresh vegetables triple berry compote. Chefs Creative Gourmet Sorbet Citrus blended with Italian Orancio Liquor. |
Selection Three Trio Stuffed Mushroom Wedges A selection of sautéed field mushrooms filled in a Portobello mushroom cap baked with Havarti cheese. A dollop of red pepper jelly to accompany. Rosemary Pork Chop Grilled pork chop with a rosemary crust, on a bed of saffron risotto, a selection of fresh vegetables and a drizzle of Juniper Gin buerre blanc. Chocolate Fondue Candle warmed Callebout dark chocolate served in a melting pot with fresh strawberries for sharing. |
Selection Four Field Greens Baby Lettuce Greens tucked into a bell pepper ring with vegetable garnishes, Lemon Ginger vinaigrette. Crab Stuffed Tenderloin A succulent mixture of crab and mango wrapped with Japanese knori stuffed inside Beef Tenderloin and cooked to perfection. Accompanied with cilantro baby potatoes, fresh seasonal vegetables and ginger infused Demi Glaze. Sake Cup Crème Brule's Duo White Chocolate and Raspberry baked custards served with whipped cream and fruit garnish. |
Selection Five Spinach Salad, Baby leaves of spinach tossed with mandarin oranges, toasted pecans and mushrooms with Robust raspberry vinaigrette. Vegetable Lasagna, Roasted zucchini, eggplant and bell peppers layered with fresh herbs and cheese served on a ladle of tomato sauce and garnished with field greens. Tropical Fruit Finish. A melody of tropical fruit diced and tossed with fresh mint with Lime Tequila sorbet on top. |
Selection Six Field Greens Baby Lettuce Greens tucked into a bell pepper ring and garnished with wedges of tomatoes and Kiwi Vinaigrette. Bacon Wrapped Chicken Chicken stuffed with herbs and feta, wrapped with bacon, served beside baby potato duo and seasonal fresh vegetables, drizzle of saffron tomato jus. Creative Crème Brule's Baily's creamy and rich baked custard and delicately garnished. |
Selection Seven Field Greens Baby seven leaf salad coupled with Chef's choice vinaigrette and complementing garnishes. Rosebuds of Smoked Salmon Nestled on petals of avocado rings, tomato wedges with a dill crème fraiche drizzle. Seafood Linguini Seared Scallops and Prawns with medley of seafood, tossed with linguini noodles, spears of asparagus, bell peppers, mushrooms, tomatoes and fresh lemon and lime Hoi Sin sauce sprinkled with herb oil. Chefs Creative Lemon Limoncello Sorbet |
Selection Eight Sharing Brie Whole baked brie served table side with salad garnish and Cumberland Port sauce. Chicken Supreme Tender chicken breast topped with mushroom tarragon white wine sauce, herb scented steamed baby potatoes and fresh vegetables. Chocolate Fondue Candle warmed Callebout dark chocolate served in a melting pot with fresh strawberries for sharing. |
Selection Nine Vibrant and Green, Spinach and Stilton Soup Pureed spinach and cream with an underlay of Stilton cheese with a herb twisted bread stick. Alberta Lamb Ratatouille Rack of Lamb broiled to your liking and served as chops with eggplant ratatouille, herb wild rice sauté and drizzle of Madeira Demi glaze. Creative Cranberry Sapphire Sorbet Puree of cranberry laced with Bombay Sapphire Gin. |
Selection Ten French Onion Soup Caramelized onions in a rich broth topped with a Swiss cheese crouton. Meat Loaf Rouladen Lean beef rolled with mushroom, spinach, sun dried tomatoes served with demi glaze and assorted fresh vegetables. Navan Grand Marnier Brule Delicately baked custard blended with vanilla with garnishes. |