SAMPLE MENU

This is a sample menu so you can have an idea of what to expect, all ingredients are hand pick by the chef to ensure the best quality.

Appetizers

  • Smoked salmon on sweet potato blini finished with cream cheese.

  • Cranberry, brie, and prosciutto crostini with aged balsamic glaze

  • Charcuterie board ( assorted cheese, fruits, meats, bread).

  • Shrimp cocktail with tomato bisque topped with micro-greens.

  • Poached pear and goat cheese on top of toasted french baguette finished with aged balsamic.

  • Fresh oysters.

  • Beggars purse stuffed with braised beef, duck confit, wild mushrooms, and smoked gouda cheese.

  • Seafood platter ( shrimp, lobster tail, scallops, mussels)

Starters

  • Smoked lobster bisque with pan-seared scallops, and lobster tail garnished with micro greens.

  • Seafood chowder ( shrimp, mussels, calamari, scallops,).

  • Beets salad (mixed greens with heirloom beets, topped with goat cheese, pickled onions, and candied pecan, finished with aged balsamic, and olive oil).

  • Apple goat cheese and cranberry salad, with mixed greens topped with candied pecan, finished with raspberry vinaigrette.

  • Seared scallops with carrot ginger puree finished with cinnamon.

  • Seared muscovy duck breast finished with red wine berry compote.

Main Dish

  • Herb-encrusted rack of lamb served with white truffle mashed potatoes, and roasted heirloom carrots finished with red wine wild berry sauce.

  • Coq au vin served with white truffle mashed potatoes, and roasted carrots topped with microgreens.

  • Seared beef tenderloin on top of white truffle mashed potatoes with vanilla white wine poached lobster tail accompanied with grilled heirloom carrots, and asparagus finished with demi reduction.

  • Seared veal tenderloin with sweet pea puree and roasted carrots finished with a red wine reduction.

  • Grilled pork tenderloin chops with cherry thyme balsamic roasted mini potatoes and grilled carrots.

  • Herb roasted chicken breast white truffle mashed potatoes, grilled heirloom carrots, and asparagus finished with white wine cream sauce.

  • Pan-seared salmon served with white truffle mashed potato, roasted heirloom carrots, and asparagus tossed in brown maple butter, finished with white wine cream sauce garnished with micro greens.

  • Halibut en papillote with (julienne vegetables) served with white truffle mashed potato, roasted heirloom carrots and asparagus tossed in brown maple butter fished with lemon herb butter garnished with micro greens.

  • Maple glazed Chilean sea bass with white truffle mashed potato, and grilled heirloom carrots and asparagus finished with maple brown butter sauce.

Desserts

  • Apple blossom with brandy sauce topped with ice cream.

  • Vanilla and roasted banana crepes served with ice cream topped with dark rhum-infused ganache.

  • Molten chocolate cake with raspberry ganache, topped with vanilla bean ice cream

  • Crème brûlée topped with sugar bridle.

  • Vanilla white wine poached pear topped with toasted pistachio, and vanilla bean ice cream.