For more details click on our Hiring Process and Service Requirements Page.
Tempting Beginnings:
$ 5 Portobello Mushroom Tart, sautéed mushrooms with herbs filled inside a whole Portobello mushroom baked with Havarti cheese and served with endive garnish and red currant jelly. $6 Whole Wheel of Brie, baked inside puff pastry, salad garnish, Cumberland sauce $5 Vibrant and Green, Spinach and Stilton Soup; spinach pureed with cream, underlay of stilton, herb pastry stick. $7 Seafood in Love, seared scallops and prawns, sautéed spinach with roasted garlic, pancetta beurre blanc $5 Harvest Carrot and Beet Salad, tossed in a light red wine vinaigrette, placed on romaine hearts, candied walnut sprinkle $4 Butternut Squash and Apple Soup, pureed and drizzled with lemon crème fraiche and twisted pastry stick $6 Winter Salad of Chicory, chicory leaves tossed with sautéed medley of mushrooms, pearl onions and fresh oregano. $6 Pan Seared Scallops, with sweet potato puree and maple drizzle $7 Sea Scallops, topped with julienne root vegetables, Citrus ginger reduction drizzle $5 Fall Pumpkin Soup, a velvet puree of pumpkin with apples and candied walnuts crumbled on top $7 Twisted Pieces of Squid, in a tomato sauce with bell pepper, caper, olive and saffron $7 Endive Salad, leaves of escarole and endive, tossed with pears, chiffonade of prosciutto, drizzled with cranberry vodka vinaigrette $4 Curried Parsnip Soup, pureed and drizzled with yogurt cream, herb pastry stick $6 Your Choice of Mussels; Tarragon and Tomato, Orange and Fennel OR Leeks and Pernod cream $4 Field Green Salad, tucked inside a cucumber ring and served with your choice vinaigrette |
Main Entrees from the Range:
$30 Whole Roasted Beef Tenderloin, stuffed with sundried tomato, spinach and goat cheese, basil steamed potato, demi glace $30 Medallions of Beef Tenderloin, on a bed of sautéed spinach, trio of field mushrooms, horseradish glaced potatoes, demi glace $32 Beef Tenderloin, green peppercorn mashed potato, artichokes and baked wedges of tomato, Madeira demi glace $34 Rosemary Walnut Crusted Lamb chops, harvest vegetable fricassee, potato puree $36 Herb Dijon Rack of Lamb, with eggplant ratatouille, saffron parsley couscous, demi glace $34 Braised Lamb Shanks in rich red wine sauce, celery root puree, drizzled with mint yogurt and sprinkled with gremolata. $34 Lamb Chops with roasted carrot, white bean eggplant ragout, light curry cream $26 Medallions of Pork, sweet potato maple syrup pancakes, roasted apples, bacon brussels sprouts, herb demi glace $24 Pork Tenderloin, savoury red wine poached pears, barley risotto, grainy mustard cream $22 Stuffed Chicken Breast with mushroom duxelle, roasted sweet bell peppers and basil baby potatoes, Madeira demi glace $24 Stuffed Chicken Breast with green olive prosciutto garlic pesto, on Saffron rice and broccoli crowns, demi glace $18 Supreme of Chicken with Chinese broccoli and mushroom, wasabi whipped potato, citrus ginger and sesame soy sauces. $22 Turkey Roulade, filled with cranberry sage stuffing served with candied sweet potato wedges, butternut squash $16 Red Pepper Glazed Turkey Meatballs trio of bell peppers, fresh made noodles buttered with herbs Caught from the Waters $22 Salmon Pan Seared topped with a horseradish bacon crust , roasted carrot, potato leek napoleon, lemon compound butter $18 Poached Halibut, in court bouillon, zucchini pancake, cherry tomato confit $16 Medley of Seafood with fresh made noodles mingling with lemon lime and green beans. Vegetarian Creations $20 Roasted Vegetable Lasagne, layers of eggplant, zucchini, bell peppers, baked with Havarti drizzled with tomato basil sauce $18 Potato and Forest Mushroom Napoleon, herb oil drizzle $18 Vegetable Frittata au Gratin; with squash, tomato, broccoli, and herb tied lettuce pastry stick $16 Pumpkin Curry, large pieces of pumpkin stewed with an underlay of curry served with zuchini points |
Delectable Endings:
$5 Nova Scotia red wine poached pears, lemon Chantilly cream $4 Tuxedo Chocolate Strawberries dressed for your occasion $5 Dessert Chocolate Crepe, Grand Marnier Oranges, $6 Puff pastry filled with apples, dried cranberries and dates vanilla crème anglaise $6 Walnut Crepe, Roasted Figs, Honey Chantilly Cream $6 Phyllo pastry figs, red wine sorbet |
$5
Gourmet Crème Brule’s, your choice of Bailys, Chocolate, Raspberry White, Classical, or Chef Inspired $4 Fondue Fantasy for Two, melted chocolate in a warming pot, served with your choice of seasonal fruit $7 Mini Chocolate Cake Wedges, Coated with Ganache, Raspberry Coulis. $4 Your Choice Chef's Creative Sorbets, Triple Berries laced with French Chambord liquor Cranberry Sapphire Sorbet, puree of cranberry laced with Bombay Sapphire Gin. Lemon Limoncello |
Ingredients used based on Market Availability. Ask our Chef to Create Gluten Free Options for you to Consider.