Plated Dinner Silver 1

Hors D’oeuvres

Brome lake Duck confit on a spoon with chokecherry glaze

Lobster tenders with garlic lemon aolie served in a dill profiterole

1st course

Vine ripened tomatoes, marinated buffalo mozzarina,  fresh cracked pepper and triple aged balsamic glaze.  Topped with extra virgin olive oil and micro greens
Hand picked field greens with garden vegetables,
sundried cranberries and house made vinaigrette

Artisan Bread Basket


2nd course

Butter baked Nova Scotian chicken chop, yam and new potato pave,
market vegetables and bordelaise sauce
Roasted  vegetable napoleon, capellini and goat cheese mousse
and charred tomato sauce

3rd course

Crème caramel with orange basil ice cream
Chocolate Burger with grilled pineapple fries and raspberry milk shake

Dark roast coffee and tea service

Unni’s Famous Florentines