3 Course Menu

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