Five Course Menu

APPETIZERS/ choose one:

  • Cold Smoked Canadian Atlantic Salmon with sliced watermelon and yogurt drops nestled on flash fried tortilla chips
  • AAA Beef tenderloin caressed in chopped cilantro, virgin olive oil, cumin and chilies; fire blackened until medium rare then thinly shaved and rested on fresh grated horseradish cream cloud then touched with soft melted brie cheese
  • Asian Spring Rolls: Carrots, cucumber poached chicken, avocado and cilantro wrapped in rice paper served with Thai dipping sauce
  • Baked brie, caramelized apples, Danish brie and black cherries rolled in phyllo pastry dusted with nutmeg and cardamom sugar crystals and baked served golden brown with roasted garlic aioli


STARTERS/ choose one:

  • Bruschetta: vine ripened tomatoes, fresh basil, olive oil cushioned on toasted baguettes with feta cheese
  • Vegetable Curry Samosa with Tamarind sauce
  • Spicy Mongolian beef spring roll – strips of beef cooked down slowly in fiery spices with red onions, green and red peppers enclosed in a spring roll and shallow Fried
  • Bacon wrapped salmon bites slow grilled and served with Cajun lime mayo
  • Vietnamese fresh rice paper veggie rolls, thin strips of carrot cucumber daikon, iceberg lettuce, Thai sweet basil and fresh mint served with sweet soya scallion sauce


SALAD/ choose one:

  • Five spice duck salad: brome leg duck seasoned with five spice, pan roasted then cooked medium and thinly sliced set on field greens with mandarins, strawberries and julienne mango tossed in a black cherry and roasted onion vinaigrette
  • Wedge salad –iceberg, crumbled blue cheese and creamy ranch style sauce with smoked bacon, cherry tomatoes, cucumbers and black olives
  • Spinach Salad: Aged white cheddar, tomatoes, peppers, toasted almonds tossed in a wild aged oak barrel balsamic topped with hard boiled eggs
  • Wildfire Caesar Salad: Crisp romaine leaves tossed in creamy garlic dressing and dusted with parmesan cheese, croutons and smoked maple bacon


MAIN COURSE/ choose one:

  • 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
  • Stuffed leg of lamb, pocketed with spinach, honey butter carrots and roasted whole garlic seasoned with fresh rosemary and thyme slow roasted and carved to order, touched with caramelized apples and cabernet sauvignon
  • Fresh roasted black seabass, flash seared in a cast iron pan, nestled on a light thai carrot curry broth with lemon grass
  • Spicy lime and honey chicken rubbed with herbs and stuffed with jalapenos, ricotta and chives, flash baked and touched with a mango, papaya and cilantro salsa
  • Pork Piccata- filets of pork leg, herb breaded and shallow fried topped with a caper parsley lemon sauce and finished with roasted button mushrooms
  • Braised oxtail, gently cooked with Caribbean spices with roasted carotts and spring onion dumplings
  • Grilled grand marnier honey lemon salmon pocketed with crab and goat cheese mousse


DESSERT/ choose one:

  • 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
  • Egg nog and limoncello cheesecake- cream cheese folded with lemon zest and sour cream, fresh baked and topped with a blueberry compote
  • Beignet apple fritters- Granny Smith apples bathed in a light batter, shallow fried and drizzled with a triple sec cinnamon syrup dusted with icing sugar and touched with Madagascan vanilla cream
  • Individual bread and butter pudding with a Kentucky bourbon sauce and Chantilly cream
  • Tiramisu, lady fingers soaked in baileys layered in soft Italian mascarpone cheese with rum custard and coffee whipped cream dusted with cocoa powder