First Course/choose one:
- Wedge salad –iceberg, crumbled blue cheese and creamy ranch style sauce with smoked bacon, cherry tomatoes, cucumbers and black olives
- Fresh cold smoke Atlantic Salmon nestled on guacamole and touched with yogurt and watermelon
- Puff pastry enclosed around goat cheese, caramelized onions, cranberries cushioned on a yellow pepper aioli
- Wildfire Caesar Salad: Crisp romaine leaves tossed in creamy garlic dressing and dusted with parmesan cheese, croutons and smoked maple bacon
- Vegetable Curry Samosa with Tamarind sauce
- Black beans and chipotle tossed with soft gouda and cilantro nestled on corn chips and touched with a green lettuce slaw
Main Course/choose one:
- Grilled Chilean sword fish, basted with herb butter and topped with cilantro fruit salsa
- Pork tenderloin stuffed with blue cheese and fine herbs
- Fresh AAA Beef Tenderloin seasoned with sea salt and cracked pepper, pan seared, wrapped in pancetta, flash roasted then kissed with a shallot spring onion jus
- Salmon wellington- stuffed with Swiss chard and butter leeks, rolled in puff pastry baked till golden brown and topped with a béarnaise sauce
- Whole rotisserie chickens marinated with fresh oregano, garlic and lemon juice; roasted slow and easy over charcoal and apple wood then chopped in quarters and splashed with Brazilian salsa Verde or Pico de Gallo salsa (optional stuffed with: bread, herbs and whole garlic)
- Zucchini and eggplant parmigiana baked with basil, ricotta and cottage cheese
- Fat bottom New York striploin rubbed with herbs and heat seared lathered with with blue cheese maple butter
- Pasta with roasted garden farm vegetables kissed with garlic, tomato and basil
Dessert/choose one:
- Mango spiced rum cheesecake with raspberry coulis and nutmeg cream
- Roasted sweet potato and pecan pie with vanilla custard and fresh berries
- Fresh made crepes filled with exotic fruit and topped with Grand Marnier butter sauce and dusted with icing sugar
- Bailey’s Crème Brulee- vanilla clustered infused with baileys Irish cream, topped with flambéed fruit, glazed with cardamom sugar, splashed with nutmeg cream and dusted with icing sugar
- Caramelized apple tart baked with cream cheese and touched with caramel grand Marnier orange sauce touched with fresh nutmeg whipped cream and summer berries
- Mint chocolate swirl cheesecake, served with caramel sauce, blueberry coulis and a fresh fruit salsa topped with cinnamon cream
- Raspberry white chocolate truffle cheesecake
