Four Course Menu

First Course/choose one:

  • Bruschetta: vine ripened tomatoes, fresh basil, olive oil cushioned on toasted baguettes with feta cheese
  • French Onion Soup: Slow cooked beef broth and caramelized onions topped with Swiss and Monterey cheese
  • Wildfire Caesar Salad: Crisp romaine leaves tossed in creamy garlic dressing and dusted with parmesan cheese, croutons and smoked maple bacon
  • Spinach Salad: Aged white cheddar, tomatoes, peppers, toasted almonds tossed in a wild aged oak barrel balsamic topped with hard boiled eggs
  • Bacon wrapped scallops nestled on field greens with cocktail sauce
  • Baked brie, caramelized apples, Danish brie and black cherries rolled in phylo pastry served golden brown with roasted garlic aioli


Second Course/choose one:

  • Cold Smoked Canadian Atlantic Salmon with watermelon and yogurt drops
  • Oysters Rockefeller, east coast oysters covered with seasoned pureed spinach and topped with mozzarella and parmesan then baked Asian Spring Rolls: Carrots, cucumber poached chicken, and cilantro wrapped in rice paper served with Thai dipping sauce
  • Coconut and Carrot Curry Soup: infused with lime leaves and lemon grass garnished with cilantro and bean sprouts
  • Teriyaki fish skewers – fresh Atlantic salmon sliced and skewered onto bamboo, soaked with a light soya sauce, ginger and cilantro then gently grilled
  • Braised lamb samba curry with lentil sauce spicy and fragrant rolled in soft pastry baked until golden brown splashed with mint chutney and yogurt cucumber drizzle


Third Course/choose one:

  • Beef Tenderloin pan seared and nestled on parsnip and Yukon gold mashed, touched with smoked bacon red wine demi gravy and vegetable bundles
  • Chicken Supreme stuffed with spinach, cream cheese and roasted wrapped in puff pastry and baked, kissed with a light Vidalia onion mushroom cream sauce
  • Pan seared black grouper with caper white wine brown butter sauce
  • Roasted rack of lamb, marinated in rosemary, garlic and thyme, flash baked and touched with an Australian red wine mint demi glaze
  • Grilled New York striploin with blue cheese and shallot butter (optional)
  • Fresh Atlantic salmon touched with olive oil, sea salt and cracked black pepper; barbequed on high fire flame and served with papaya watermelon salsa
  • BEEF WELLINGTON/tenderloin of beef, fire seared with sea salt and cracked pepper coated in goose liver pate and mushroom duxelle rolled in puff pastry and baked until golden brown. Carved and nestled on a Brandy demi glaze sauce


Fourth Course/choose one:

  • Roasted sweet potato and pecan pie with vanilla custard and fresh berries
  • New York Style Cheesecake – topped with a strawberry compote and Bailey’s Chantilly cream
  • Crème Brulee – Grand Marnier glazed with cardamom sugar topped with nutmeg cream and berries
  • Chocolate mousse infused with Baileys and Grand Marnier
  • Bread and butter pudding with a Kentucky bourbon sauce and cinnamon cream
  • Mango spiced rum cheesecake with raspberry coulis and nutmeg cream