First Course (pre-select one)

1. Chopped romaine with lavender parmesan cookies, roasted tomato,

lime wedge and a truffled avocado flavored Caesar dressing

2. Baby field greens salad with lavender honey vinaigrette orange segments, raisins, and almond granola

3. Spinach salad with maple blueberry vinaigrette candied pecans and crumbled Blue cheese

4. Jumbo prawn cocktail with champagne vinaigrette mixed greens (up charge $5.00)

5. French onion soup with cave aged Gruyere cheese and port (up charge of $3.00)

6. Soup selections: Cream of roasted garlic and cauliflower garnished with pine nuts. French split pea soup with smoked

ham brittle or Wild mushroom bisque with tapenade crouton or chefs choice soup de jour

Entrée Course

As guide:: Groups of 12-35 may choose 3 entrée choices, groups of 36-60 may choose 2 entrée choices

and groups of 61-100 may choose 1 entrée choices This will improve your dining experience.

Poultry

1. Supreme breast of chicken stuffed with house smoked bacon, shallots, and new Holland Oka cheese, served with a

maple cranberry pan jus.

2. Italian chicken stuffed with a sun-dried tomato and basil farce with a pesto cream sauce

3. Duck confit Leg and French cassoulet with sausage, lamb, and house smoked bacon

Fish

1. King salmon served with a house smoked salmon and horseradish cream sauce

2. Pan seared Scallops with globe artichoke lardon and vanilla cream

3. Pan seared artic char with Niçoise olive tapenade

Meat

1. Bison tenderloin with blue cheese and port wine reduction (up charge of $9.00)

2. Manitoba Bershire pork tenderloin glazed with John Russell’s apple honey. Topped with Prosciutto apple sauce

3. New York Steak (10oz) with pale ale Chasseur sauce (up charge of $6.00)

4. Steak Oscar 5oz beef tenderloin with crab meat and served with a traditional béarnaise sauce and grilled jumbo

prawns (up charge of $5.00)

5. Madera wine braised lamb shank with herbes de Provence

Dessert (pre-select one)

1. Crème Brûlée (flavor of the day)

2. Provence Latte - Chocolate Mousse topped with Baileys Cream

3. Ice cream stuffed profiterole with warm chocolate sauce

4. Caramelized Lemon tart

5. Warm Chocolate Ganache Tart and Banana Ice Cream