4 Salads
- Kiwi, Orange and Avocado Salad: Butter lettuce with fresh fruits and vegetables,
balsamic and mustard dressing
- Fresh Spinach Salad topped with hard boiled egg, Asiago cheese, pine nuts and warm red
pepper aioli dressing
- Heart of Butter Lettuce with artichoke hearts, marinated mushrooms and avocado, lemon-maple
dressing
- Ensalada de Pollo: Butter lettuce, mango, pineapple, walnuts, raisins, mushrooms and
chicken in a creamy curry dressing
- Chilled Lobster Salad with Basil-Lime Salsa: Tomatoes, cucumber, green onions, basil, corn,
romaine lettuce, watercress and lobster meat, served with basil-lime salsa
etc.
23 Pasta
- Egg Linguine Vitello: Linguine tossed with strips of veal and shrimp in a light tuna cream sauce,
served with garlic bread
- Lemon and black pepper linguine, morsels of chicken with sun dried tomato pesto,
drizzled with virgin olive oil
- Linguine bound in a light pesto cream, topped with scallops, shrimp and hot smoked
salmon, decorated with mussels, clams and a concasse of fresh tomatoes and peppers
- Ravioli with asparagus tips, red peppers and hearts of palm in a roasted butternut
squash cream sauce
- Penne pasta with three different nuts, beef and a light Gorgonzola cheese sauce, topped with
fresh grapes
etc.
10 Entrees, Poultry
- Duck breast rubbed with green and pink peppercorns, black currant sauce and
caramelized Summerland apricots
- Broiled boneless free range quail pancetta with shiitake mushrooms and pearl onions,
vin nouveau jus
- Supreme of Chicken: Baked in a pumpernickel crust with fine herbs, garlic, diced Roma
tomatoes and mushrooms with a paprika cream
- Double Breast of Chicken filled with spinach and nuts and served with a golden raisin and apple
compote
- Breast of Chicken, stuffed with a shrimp and spinach mousseline, served with a
tarragon shallot sauce
etc.
11 Vegetable Entrees
- Smoked Vegetable Quesadilla: Home smoked vegetables with Jack cheese and a
cilantro salsa
- Warm Strudel of three cheeses, vegetables (artichokes and leeks) with a pear-raisin
compote
- Pan sauteed gnocchi with creamy tomato Marsala wine sauce, tomato concasse, sugar peas and
broccolini
- Baked Caponatta: Eggplant, bell peppers, onions and fettuccine, sauteed in olive oil and
garlic, baked in a Burgundy wine marinara sauce and topped with Romano cheese
- Wild mushroom ragout on grilled corn meal with roasted pearl onions, garlic and
asparagus tips in a thyme mushroom jus
etc.
12 Entrees, Seafood & Fish
- Cajun Catfish Filet with a brochette of broiled prawns, flat leaf parsley sauce and roasted garlic
- Filet of Dover sole and monkfish medallions, served with fried banana and orange sauce
- Boneless rainbow trout, salmon and scallop farce, poached in ginger court bouillon,
tarragon cream sauce
- Lemon Sole Paupiette "Veronica": Sole rolled and poached in Savarin white wine, served with a
creamy clam sauce
- Northern Halibut topped with lobster mousse, baby clams and Tequila-lime and fennel broth
etc.
