Entrées … à la Carte

(minimum 8 guests required)

Fish Entrées

• Baked Salmon with fresh Thyme and Cranberry Crust
• Salmon Roulade with Basil and Olive Purée
• Thai Crispy Tilapia with Spicy Tamarind Sauce
• Grilled Salmon with Stew Tomatoes and Eggplant
• Phyllo-Wrapped Salmon with Mushroom Spinach Duxelle
• Roast Salmon with Asian Rub and Grilled Pineapple Salsa
• Indian Spiced Pacific Cod in a Curried Tomato Reduction with Cucumber Relish
• Crisp Salmon Marinated In Sake and Maple With Charred Scallions and Chilies
• Seared Atlantic Salmon Fillet with A Lime Beurre Blanc Sauce

Meat

• Herb Crusted Grilled Flank Steak with Roast Garlic, Chive Portobello Mushroom Aioli
• Dry Rubbed Grilled Flank Steak with Fire Roasted Tomato Salsa
• Roast Sirloin Crusted With House Rub with Roast Pepper and Olive Aioli
• Grilled Beef Tenderloin Medallion with Sage Port Honey Jus
• Beef Tenderloin crusted with Peppercorns serve with a Pancetta Sage Jus
• Stir Fried Lemongrass Beef Tenderloin with Asian Greens
• Texas Style Beef Chilli with Chipolte and Cilantro
• Pork Brochettes with Shredded Coconut and Lemongrass Paste
• Bacon-wrapped Meatloaf with Mushroom Gravy
• Beef Burrito with side garnish of Sour Cream, Jack Cheese, Peppers and charred Onions
• Grilled Tenderloin of Beef and Vegetable Kabobs

Poultry

• Turkey Breast Roulade with Pancetta, Crimini and Oyster Mushrooms
• Panko and Ginger Crusted Chicken fingers with Sweet and Sour Mustard Sauce
• Oven Roasted Supreme of Chicken Breast with House Honey or Teriyaki Glaze served with Grilled Pineapple Salsa
• Chicken Supreme stuffed with fricassee of Wild Mushrooms and Leek with Provolone cheese
• Herb Crusted Chicken Supreme with Mango-Chilli Salsa
• Oven Bake Free-Range Chicken Supreme stuffed with Goat Cheese, and Herb Demi- Glaze Jus
• Portuguese Style Turkey Scaloppini with Almonds, Tomato, Fennel, Lemon and Cilantro

Pasta

• Penne Prima Vera In a Tomato Basil Sauce
• Mushroom or Ricotta and Spinach Agnolotti In a Rose Sauce
• Penne with Chicken, Sun Dried Tomato, Prosciutto and Gorgonzola
• Butternut Squash stuffed Agnolotti with Ripe Tomato, Browned Sage Butter and Parmesan
• Cheese Tortellini with Grilled Peppers, Zucchini and Eggplant with Pine Nuts, Pesto and Parmesan

Starches

• Steamed Jasmine scented Rice
• Lime and Fennel Seed Scented Basmati Rice
• Greek Style Roast Potatoes with Lemon and Oregano
• Roasted Rosemary Potatoes
• Roast Garlic Mashed Potatoes
• Somen Noodles with Sesame Oil, Scallions and Purple Basil
• Sage Infused Sweet Potato Puree
• Scalloped Yukon Gold Potatoes with Local Goat Cheese and Fresh Thyme
• Roasted Beet, Parsnip, and Butternut Squash Medley with Pesto Drizzle and Parmesan
• Roasted Butternut Squash with Pine Nuts and Balsamic Glaze
• Rice and Black Beans with Coriander, Limes, Tomato, Red Onion and Salsa
• Rice Pilaf with Raisins, Mint and Pine Nuts
• Fireworks Rice Pilaf Scented with Raisins, Pine Nuts and Sweet Chilli Sauce
• Manitoba Wild Rice and Orzo with Shitake Mushrooms, Pine Nuts, Parsley and Walnut Vinaigrette
• Roast Fingerling Potatoes with Sea Salt and Sweet Butter
• Cardamom and Vanilla roasted Parsnips

Vegetables

• Haricort Vert and Wax Beans with Lemon and Dill Vinaigrette
• Green Beans Provençal with Tomato Concasse, Kalamata Olives and Lemon Zest
• Roasted Japanese Eggplant with Sweet and Sour Glaze
• Grilled Vegetable Brochettes with Extra Virgin Olive Oil and Fresh Herbs
• Grilled Vegetable Stack ~ Portobello Mushroom, Bell Pepper, Eggplant, Zucchini and Cherry Tomato
• Steamed Asparagus with Hollandaise
• Fennel, Beets, Orange and Roast Onion
• Braised Baby Bok Choy with Shiitake Mushrooms
• Steamed Vegetable Medley – Cauliflower, Broccoli, Carrots with Dill Beurre Blanc
• Classic Creamed Spinach
• Ratatouille with Truffle Essence
• Minted Peas in Thai Coconut Broth