Plated Luncheon


Freshly Baked Rolls & Butter

Wild Mushroom Bisque

Nova Scotia Seafood Chowder

Chef’s Daily Soup Pot

Baby Spinach Salad with Seared Mushrooms & Asiago

Green Salad with Grape Tomatoes, English Cucumber, Dried Apricots with
Lemon Curd & Tarragon Vinaigrette

Mesclun Salad with Poached Pears, Dried Cranberries with
Walnut & Gorgonzola Vinaigrette

Snow Peas & Orange Salad with Roasted Sesame Dressing

Roasted Squash & Maple Soup with Crème Fraiche

Mesclun Greens with Sliced Mango & Pistachio, Lime Cilantro Vinaigrette


Slow Roasted Maple Balsamic Salmon

Dijon Crusted Pork Loin with Apple Onion Gastrique

Pan Seared Breast of Chicken with Sundried Tomato Basil Cream

Beef Bourguignon

Lemon Pepper Crusted Chicken with Warm Raspberry Vinaigrette

Sesame Seed Crusted Salmon with Citrus & Fresh Ginger Sauce

Oven Roasted Vegetable Strudel with Jarlsberg Cheese & Fresh Basil

Accompanied with Chef’s Selection of Potato or Rice & Fresh Seasonal Vegetables



Classic New York Style Cheesecake with Seasonal Berry Compote

Vanilla Crème Brule with Almond Biscotti

Apricot & Almond Cream Tart

Seasonal Fresh Fruit Salad with Crème Anglaise

White Chocolate & Raspberry Mousse Torte

Opera Torte with Hazelnut Crème Anglaise

Dark Roast Coffee and tea Service

20 Person Minimum, Priced per person by Entrée Selection