Plated Dinner


Freshly Baked Rolls & Butter

Wild Mushroom Raviolis

Norwegian Haddock Fish Cakes with Apple Dill Chutney

Orange & Hoisin Glazed Scallops with Citrus & Ginger Sauce

Grilled Asparagus & Peppers with Pesto & Shaved Parmesan

Artichoke, Fresh Cheese Tart with Spinach Puree & Sweet Potato Chip

Gingered Spring Rolls with Chili Mandarin Sauce

Nova Scotian Lobster Ravioli, Lemon Pesto Cream

Trio of Salmons-Hot Smoked, Cold Smoked & Graved Lax

White Corn Quesadillas, Chilies, Smoked Gouda

Duck Confit Crepes, Micro Greens, Shallot & Cherry Chutne

Duck Terrine with Pistachios & Dried Apricots

Chicken Terrine with Sundried Tomatoes & Basil Leaves

Braised Pork Belly, Potato Soup & Roasted Tomato


Carrot & Ginger Soup with Onion Crisps

Nova Scotia Seafood Chowder

Gazpacho with Crème Fraiche

Potato & Fennel with Prosciutto

Roasted Red Pepper Bisque, Goat Cheese Beignet

Black Bean Soup, Crispy Tortillas, Lime Cream

Green Pea & Poblano Soup, Crispy Serrano Ham

Caramelized Onion Soup ‘En Croute’


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

Spinach Salad with Seared Mushroom & Shaved Asiago

Hot House Tomatoes, Feurre De Latte, Basil Leaves

Whole Leaf Romaine Leaves, Pancetta, Lemon Confit, Roasted Garlic Dressing


Ruby Red Grapefruit & Sparkling Wine

Mexican Lime & Cilantro

Gin & Juniper

Passion Fruit


Roast Tom Turkey, Brioche & Dried Cranberry Dressing

Boursin Cheese & Spinach Stuffed Chicken Breast

Salmon Filet with Honey Red Pepper Chipotle Cream

Grilled Yellow Fin Tuna, Poblano Puree Mango Salsa

Rosemary Crusted Rack of Lamb with Braised Shallots

Roast Prime Rib Au Jus

Pork Tenderloin with Coconut Ginger Cilantro

Chicken Supreme Filled with Wild Mushroom, Thyme & Garlic Demi-Glaze

Pepper-Crusted Beef Tenderloin with Forest Mushroom Ragout

Slash ‘N Burn Fillet of Salmon with Basil Beurre Blanc

Soya Marinated Pork Loin with Red Currant & Ginger Sauce

Seared Breast of Duck on Braised Leek & Celery Root with Cassis Sauce

Grilled Beef Strip Loin, Caramelized Onion Jus

Seared Digby Scallops, Braised Bacon, Squash Puree

Grilled Whole Beef Tenderloin, Smoked Plum Tomatoes, Salt Roasted Beets

Braised Lamb Shanks, Slow Cooked White Beans, Young Carrots

Double Grilled Pork Chop, Cassoulet

Pan Seared Breast of Chicken, Oven Roasted Plum Tomato Sauce, Feta Cheese

Served with Chef’s Choice Potatoes & Fresh Seasonal Vegetables

Dessert Course

Lemon Flan with Raspberry Sorbet & Coconut Macaroons

Opera Torte with Frangelico Ice Cream & Oven-Roasted Stone Fruit

Vanilla Bean Cheesecake with Fresh Fruit Compote

Milk & Dark Mousse with Hazelnut Crunch & Rainbow of Coulis

Meringue Nest with Seasonal Berries & Lemon Curd

Chocolate Terrine with Raspberry Coulis

Classic Crème Brulée with Seasonal Berries

Carrot Cake with Candied Carrots & Cream Cheese Icing

Fresh Berry Tarts, Sweet Dough, English Custard & Berry Coulis

Key Lime Pie with Torched Meringue

Flourless Chocolate Cake with Baileys Cream Sauce

Valrhona Manjari Crème Brulée

Coconut Chocolate Bread Pudding, Warm Bananas, Rum Ice-Cream

Vanilla Bean Panna Cotta, Macerated Blackberries,
Warm Bittersweet Chocolate Cakes

Warm Apple Almond Flan, Cinnamon Cream

Valley Apple Crisp, Cinnamon Gelato, Golden Raisin Sauce

Gianduja Mousse Sphere, Bittersweet Chocolate Sauce, Brushed Raspberry

Coffee and Tea Service

Three to Six Course, 20 Person Minimum

Priced per person