Spring – Summer 2010

Available to Groups of 10 or more
In Restaurant Dining or Off Site Catering
Any of the following selections can be customized to accommodate all types of functions including large weddings, small intimate gatherings, buffet setups and so on.
Unique Chef Menus also available by Request
Off Site Catering will also involve charges in addition to the food selections

Option #1 | Option #2 | Option #3 | Option #4 | Option #5

VEGETARIAN OPTIONS

(Available Upon Request)

Butternut Squash Lasagna with Garlic and Rosemary

Penne Pasta Primavera

Vegetable Curry with Cumin Basmati Rice

Vegetable Kebabs with Thyme Butter Sauce over Basmati Rice Pilaf

Option # 1

$34.00 per person

Choice of the following Starters:

Chefs Soup

Your Choice of Wild Mushroom and Parmesan, Roasted Corn Chowder, Butternut Squash or Canadian French Onion

Maple & Berries

Artisan Greens, Baby Spinach, Seasonal Berries, Italian Prosciutto, Feta, Almonds & Maple Cider Vinaigrette

Choice of the following Mains:

Served with: Seasonal Vegetable Medley and Choice of:
Garlic Herb Roasted Potatoes or Vegetable Rice Pilaf or 2 Potato Mash

Chicken Suprême

Local Breast of Chicken stuffed with Asparagus, Sundried Tomato, Basil & Havarti.  Served with Sundried Tomato & Caper Cream Sauce

Stuffed Salmon

Fresh Atlantic Fillet, Crab & Dill Cream Cheese Stuffing with Butter Poached Crab Claw & Lemon Caper Cream Sauce

Pork Tenderloin

Whisky & Maple Marinated Pork Tenderloin with Blackberry Port Jus

Choice of the following Desserts:

Feature Crème Brulee

Our take on a classic French Custard

Croissant Bread Pudding

Bread Pudding made of Fresh Baked Croissants & Blueberries topped with Toasted Almonds, Praline Crumble Ice Cream & Blueberry Coulis

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Option # 2

$38.00 per person

Choice of the following Starters:

Chefs Soup

Your Choice of Wild Mushroom and Parmesan, Roasted Corn Chowder, Butternut Squash or Canadian French Onion

Maple & Berries

Artisan Greens, Baby Spinach, Seasonal Berries, Italian Prosciutto, Feta, Almonds & Maple Cider Vinaigrette

Knife & Fork Caesar

House Dressing, Fresh Grated Parmigiano Reggiano, Double Smoked Bacon, Popped Capers & Garlic Herb Croutons

Spiced Calamari

Tender Calamari, Cajun Crusted and fried with Lemon Fire Sauce

Spinach Artichoke Dip

Warmed Cream Cheese, Havarti, Spinach, Artichokes and Herbs with Toasted Naan Bread

Choice of the following Mains:

Served with: Seasonal Vegetable Medley and Choice of:
Garlic Herb Roasted Potatoes or Vegetable Rice Pilaf or 2 Potato Mash

Chicken Suprême

Local Breast of Chicken stuffed with Asparagus, Sundried Tomato, Basil & Havarti.  Served with Sundried Tomato & Caper Cream Sauce

Stuffed Salmon

Fresh Atlantic Fillet, Crab & Dill Cream Cheese Stuffing with Butter Poached Crab Claw & Lemon Caper Cream Sauce

Pork Tenderloin

Whisky & Maple Marinated Pork Tenderloin with Blackberry Port Jus

Bison Ribeye

Fire Grilled Ribeye, Raspberry Wine Gastrique, Blue Cheese & Onion Crisps

Beef Striploin

Cajun Blackened AAA Striploin with Grilled Shrimp & Garlic Herb Compound Butter

Choice of the following Desserts:

Feature Crème Brulee

Our take on a classic French Custard

Croissant Bread Pudding

Bread Pudding made of Fresh Baked Croissants & Blueberries topped with Toasted Almonds, Praline Crumble Ice Cream & Blueberry Coulis

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Option # 3

$42.00 per person

Choice of the following Starters:

Chefs Soup

Your Choice of Wild Mushroom and Parmesan, Roasted Corn Chowder, Butternut Squash or Canadian French Onion

Maple & Berries

Artisan Greens, Baby Spinach, Seasonal Berries, Italian Prosciutto, Feta, Almonds & Maple Cider Vinaigrette

Knife & Fork Caesar

House Dressing, Fresh Grated Parmigiano Reggiano, Double Smoked Bacon, Popped Capers & Garlic Herb Croutons

Spiced Calamari

Tender Calamari, Cajun Crusted and fried with Lemon Fire Sauce

Spinach Artichoke Dip

Warmed Cream Cheese, Havarti, Spinach, Artichokes and Herbs with Toasted Naan Bread

Escargot in Mushroom Caps

Marinated in White Wine, Shallots and Garlic topped with Blue Cheese and Herbed Bread Crumbs

Salmon Croquettes

Fresh Salmon, Mashed Potato, Citrus & Herbs hand rolled and fried in Panko Breading. Served with House Tartar

Tomato Bruschetta

Roma Tomato, Marinated Mushrooms, Balsamic Vinegar, Fresh Herbs, Feta Cheese & Toasted Baguette

Choice of the following Mains:

Served with: Seasonal Vegetable Medley and Choice of:
Garlic Herb Roasted Potatoes or Vegetable Rice Pilaf or 2 Potato Mash

Chicken Suprême

Local Breast of Chicken stuffed with Asparagus, Sundried Tomato, Basil & Havarti.  Served with Sundried Tomato & Caper Cream Sauce

Stuffed Salmon

Fresh Atlantic Fillet, Crab & Dill Cream Cheese Stuffing with Butter Poached Crab Claw & Lemon Caper Cream Sauce

Pork Tenderloin

Whisky & Maple Marinated Pork Tenderloin with Blackberry Port Jus

Bison Ribeye

Fire Grilled Ribeye, Raspberry Wine Gastrique, Blue Cheese & Onion Crisps

Beef Striploin

Cajun Blackened AAA Striploin with Grilled Shrimp & Garlic Herb Compound Butter

Halibut

Prosciutto & Thyme wrapped Pacific Halibut, Pan Seared with Putanesca Sauce & Crispy Leeks

Duck Breast

Pan Roasted Medium with Crisp Skin & Whisky Dill Maple Glaze

Choice of the following Desserts:

Feature Crème Brulee

Our take on a classic French Custard

Croissant Bread Pudding

Bread Pudding made of Fresh Baked Croissants & Blueberries topped with Toasted Almonds, Praline Crumble Ice Cream & Blueberry Coulis

Drunken Berry Cheesecake

Creamy Cheesecake on Graham Wafer Crust with Grand Marnier & Dark Rum Marinated Berries

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Option # 4

$48.00 per person

Choice of the following Starters:

Chefs Soup

Your Choice of Wild Mushroom and Parmesan, Roasted Corn Chowder, Butternut Squash or Canadian French Onion

Maple & Berries

Artisan Greens, Baby Spinach, Seasonal Berries, Italian Prosciutto, Feta, Almonds & Maple Cider Vinaigrette

Knife & Fork Caesar

House Dressing, Fresh Grated Parmigiano Reggiano, Double Smoked Bacon, Popped Capers & Garlic Herb Croutons

Spiced Calamari

Tender Calamari, Cajun Crusted and fried with Lemon Fire Sauce

Spinach Artichoke Dip

Warmed Cream Cheese, Havarti, Spinach, Artichokes and Herbs with Toasted Naan Bread

Escargot in Mushroom Caps

Marinated in White Wine, Shallots and Garlic topped with Blue Cheese and Herbed Bread Crumbs

Salmon Croquettes

Fresh Salmon, Mashed Potato, Citrus & Herbs hand rolled and fried in Panko Breading. Served with House Tartar

Tomato Bruschetta

Roma Tomato, Marinated Mushrooms, Balsamic Vinegar, Fresh Herbs, Feta Cheese & Toasted Baguette

Mini Lobster Corn Dogs

Fresh Atlantic Lobster fried in Cornmeal Batter with Tomato Corn Salad & Mustard Creme Fraiche

Baked Mussels and Clams with Frites

Atlantic Mussels, Clams, Garlic, Sundried Tomatoes, White Wine & Cream. Served with House Fries & Chipotle Lime Aioli

Choice of the following Mains:

Served with: Seasonal Vegetable Medley and Choice of:
Garlic Herb Roasted Potatoes or Vegetable Rice Pilaf or 2 Potato Mash

Chicken Suprême

Local Breast of Chicken stuffed with Asparagus, Sundried Tomato, Basil & Havarti.  Served with Sundried Tomato & Caper Cream Sauce

Stuffed Salmon

Fresh Atlantic Fillet, Crab & Dill Cream Cheese Stuffing with Butter Poached Crab Claw & Lemon Caper Cream Sauce

Pork Tenderloin

Whisky & Maple Marinated Pork Tenderloin with Blackberry Port Jus

Bison Ribeye

Fire Grilled Ribeye, Raspberry Wine Gastrique, Blue Cheese & Onion Crisps

Beef Striploin

Cajun Blackened AAA Striploin with Grilled Shrimp & Garlic Herb Compound Butter

Halibut

Prosciutto & Thyme wrapped Pacific Halibut, Pan Seared with Putanesca Sauce & Crispy Leeks

Duck Breast

Pan Roasted Medium with Crisp Skin & Whisky Dill Maple Glaze

Beef Ribeye

18 oz Alberta Bone in Ribeye, Garlic Herb Rub, Sautéed Mushrooms & Romesco Sauce

Elk Tenderloin

Local Elk Tenderloin Medallions, Pan seared with Saskatoon Berry & Red Wine Sauce

Beef Tenderloin

Alberta AAA Tenderloin with Red Onion Jam, Garlic Sautéed Mushrooms  & Port Berry Reduction

Rack of Lamb

Full rack of Lamb Grilled in Herb Dijon Crust with Cilantro & Mint Jelly

Choice of the following Desserts:

Feature Crème Brulee

Our take on a classic French Custard

Croissant Bread Pudding

Bread Pudding made of Fresh Baked Croissants & Blueberries topped with Toasted Almonds, Praline Crumble Ice Cream & Blueberry Coulis

Drunken Berry Cheesecake

Creamy Cheesecake on Graham Wafer Crust with Grand Marnier & Dark Rum Marinated Berries

Semi Frozen Chocolate Terrine

Semi Frozen Callebeaut Chocolate Mousse with Fresh Strawberries, Whipped Cream & Strawberry Chutney

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Option # 5

4 Course Menu – $56.00 per person

Choice of the following Soup or Salads:

Chefs Soup

Your Choice of Wild Mushroom and Parmesan, Roasted Corn Chowder, Butternut Squash or Canadian French Onion

Maple & Berries

Artisan Greens, Baby Spinach, Seasonal Berries, Italian Prosciutto, Feta, Almonds & Maple Cider Vinaigrette

Knife & Fork Caesar

House Dressing, Fresh Grated Parmigiano Reggiano, Double Smoked Bacon, Popped Capers & Garlic Herb Croutons

Spinach Portabella

Baby Spinach, Marinated Portabella,  Radicchio, Feta, Red Onion, Candied Pecans and Creamy Feta Dressing

Choice of the following Appetizer:

Spiced Calamari

Tender Calamari, Cajun Crusted and fried with Lemon Fire Sauce

Spinach Artichoke Dip

Warmed Cream Cheese, Havarti, Spinach, Artichokes and Herbs with Toasted Naan Bread

Escargot in Mushroom Caps

Marinated in White Wine, Shallots and Garlic topped with Blue Cheese and Herbed Bread Crumbs

Salmon Croquettes

Fresh Salmon, Mashed Potato, Citrus & Herbs hand rolled and fried in Panko Breading. Served with House Tartar

Tomato Bruschetta

Roma Tomato, Marinated Mushrooms, Balsamic Vinegar, Fresh Herbs, Feta Cheese & Toasted Baguette

Mini Lobster Corn Dogs

Fresh Atlantic Lobster fried in Cornmeal Batter with Tomato Corn Salad & Mustard Creme Fraiche

Baked Mussels and Clams with Frites

Atlantic Mussels, Clams, Garlic, Sundried Tomatoes, White Wine & Cream. Served with House Fries & Chipotle Lime Aioli

Choice of the following Mains:

Served with: Seasonal Vegetable Medley and Choice of:
Garlic Herb Roasted Potatoes or Vegetable Rice Pilaf or 2 Potato Mash

Chicken Suprême

Local Breast of Chicken stuffed with Asparagus, Sundried Tomato, Basil & Havarti.  Served with Sundried Tomato & Caper Cream Sauce

Stuffed Salmon

Fresh Atlantic Fillet, Crab & Dill Cream Cheese Stuffing with Butter Poached Crab Claw & Lemon Caper Cream Sauce

Pork Tenderloin

Whisky & Maple Marinated Pork Tenderloin with Blackberry Port Jus

Bison Ribeye

Fire Grilled Ribeye, Raspberry Wine Gastrique, Blue Cheese & Onion Crisps

Beef Striploin

Cajun Blackened AAA Striploin with Grilled Shrimp & Garlic Herb Compound Butter

Halibut

Prosciutto & Thyme wrapped Pacific Halibut, Pan Seared with Putanesca Sauce & Crispy Leeks

Duck Breast

Pan Roasted Medium with Crisp Skin & Whisky Dill Maple Glaze

Beef Ribeye

18 oz Alberta Bone in Ribeye, Garlic Herb Rub, Sautéed Mushrooms & Romesco Sauce

Elk Tenderloin

Local Elk Tenderloin Medallions, Pan seared with Saskatoon Berry & Red Wine Sauce

Beef Tenderloin

Alberta AAA Tenderloin with Red Onion Jam, Garlic Sautéed Mushrooms  & Port Berry Reduction

Rack of Lamb

Full rack of Lamb Grilled in Herb Dijon Crust with Cilantro & Mint Jelly

Choice of the following Desserts:

Feature Crème Brulee

Our take on a classic French Custard

Croissant Bread Pudding

Bread Pudding made of Fresh Baked Croissants & Blueberries topped with Toasted Almonds, Praline Crumble Ice Cream & Blueberry Coulis

Drunken Berry Cheesecake

Creamy Cheesecake on Graham Wafer Crust with Grand Marnier & Dark Rum Marinated Berries

Semi Frozen Chocolate Terrine

Semi Frozen Callebeaut Chocolate Mousse with Fresh Strawberries, Whipped Cream & Strawberry Chutney

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