Formal Sit-Down Dinner

Plated Appetizers
(preparations may vary due to availability of ingredients)

Romaine hearts
with garlic herb croutons, grilled corn Grana Padano cheese, crispy bacon and caesar dressing

Steamed asparagus
with extra virgin olive oil and lemon

Citrus smoked salmon
with pickled red onions, crème fraiche, capers and sprout salad

Lobster and sweet corn soup

Grilled tiger prawns and scallops
with shaved fennel-orange-coriander salad

Crispy lobster and prawn dumplings
with lobster froth and soya glaze

Vine-ripened tomatoes and buffalo mozzarella
with roasted garlic, torn basil, reduced balsamic nicoise olives and extra virgin olive oil

Organic field greens and `Cookstown Greens' sprout
salad with cherry tomatoes, chickpeas and red wine vinaigrette

Barbequed free-range quails (boneless)
with sauteed wild mushrooms and red wine jus

Seared Ahi tuna (served blue-rare)
with honey-wasabi, soya glaze, organic sprouts and mango salsa

Seared Quebec foie gras
with pomegranate and port reduction and cranberry juice

 

Plated Main Courses
(preparations may vary due to availability of ingredients)

Crispy duck confit
with seasonal vegetables, Yukon frites and dried cranberry-orange jus

Wild mushroom risotto
with green onions and tomato concassée

Grilled provimi veal T-bone
with baby beets, fingerling potatoes, garlic fried greens and porcini mushroom jus

Pan roasted crab & potato crusted orata
with fingerling potatoes, sugar snap peas, baby turnips,
 broccoli, chilled tomato-basil sauce and chile oil

Seasonal game (ostrich, caribou, venison, wild boar etc.)
with roast root vegetables, white asparagus and dried cranberry-orange jus

Crispy oven roasted naturally raised chicken
with basil and truffle scented mash, grilled asparagus, baby beets,
 organic carrots and porcini mushroom jus

Pan roasted Nova Scotia Arctic char
with stir-fried vegetables and wild mushroom soya consommé

Roast rack of Australian lamb
with honey-mustard pecan crust, mashed potatoes, seasonal vegetables and red wine jus

Steamed 2 lb Nova Scotia Lobster
(served whole in the shell) with winter vegetables, fingerling potatoes and drawn butter

 

Steak Selections

(Canadian AAA Beef Tenderloin (10oz), `USDA' Prime rib eye (12 oz)
or `USDA Prime striploin (12 oz))

All steaks are served with asparagus, baby vegetables, roast fingerling
potatoes, and pink & green peppercorn-brandy jus

 

Plated Desserts
(preparations may vary due to availability of ingredients)

Baked cheesecake
with fresh berry compote

Vanilla crème brûlée

Warm flourless chocolate torte
with Tahitian vanilla ice cream and chocolate sauce

Chocolate-framboise mousse tower
with gold flakes and seasonal berries

Mixed berry and seasonal fruit plate

Caramelized lemon tart

Zabaglione
(served in a martini glass) with Cointreau soaked berries, fresh fruit,  mint & biscotti

Assorted artisanal cheese plate
a selection of 4 cheeses with Italian crusted bread and dried fruits