• Pork Tenderloin Bathed in  Expresso, Red Wine and Grapes
• Lemon-Thyme Pork Loin Roast with Roasted Pears & Squash
• Beef Short Ribs with Sundried Cherries, Star Anise and Cinnamon
• Balsamic Duck Breast with Lily Confit
• Lobster Ravioli in Lemon Cream
• Lobster-stuffed Beef Tenderloin with Bearnaise Sauce
  

Be sure to ask about new appetizer and dessert items too!

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SOUPS

• Lemony asparagus
• Autumn pear & pumpkin
• Zucchini & apple
• Summer melon

BEEF

• Beef & Guinness pies
• Italian Style meatloaf with parmesan cheese & herbs
• Daube de Boeuf: a classic Provencal stew
• Zesty beef & mushroom pie

POULTRY

• Chicken breast stuffed with proscuitto & basil
• Tandoori chicken
• Walnut, Date & Pomegranate Chicken
• Chicken roasted with red pepper sauce

PORK

• Goat cheese stuffed pork tenderloin with red wine balsamic cherry sauce
• Peppers stuffed with tomato-basil sausage and wild rice
• Pork chops with tangy rhubarb chutney
• Pork with pear-maple sauce

PASTA

• Spinach lasagna roll-ups with pesto/ricotta filling and fresh roma tomato sauce
• Wild mushroom linguine
• Lasagna: meat or vegetarian
• Old-fashioned meatballs in fresh tomato sauce with choice of pasta

SEAFOOD

• Salmon cannelloni with lemon cream
• Asian phyllo salmon
• Seafood stew: a mix of halibut, salmon, shrimp & scallop in a rich tomato broth
• Mahi Mahi with mango chutney

SIDES

• Maple roasted quince and sweet potato
• Brussels sprouts & baby carrots with Lemon-chive butter
• Roasted cauliflower with onion & fennel
• Garlic or horseradish mashed potatoes

Menu changes seasonally. Check for new menu in September!

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SOUPS

• Chilled Petit Pois Puree with Lemon Crème Fraiche and Crisp Pancetta
• Chilled Zucchini-Mint Soup
• Chilled Smoked Salmon with Chive Oil
• Lemony Asparagus
• Fresh Pea with Spicy Shrimp and Cashews
• Autumn Pear and Pumpkin
• Zucchini and Apple with Sour Cream and Chives
• Red Bell Pepper and Plum Tomato with Orange and Basil
• Wild Mushroom and Sherry finished with Asiago
• Roasted Butternut Squash and Red Pepper with Gorgonzola butter
• French Onion and Morel Soup
• Roasted Beet Soup with Crème Fraiche
• Carrot Soup with Orange and Tarragon
  

APPETIZERS

• Pork Satays on Lemongrass Spears with Sweet Chili Sauce
• Spicy Shrimp Remoulade on Molasses-Buttered Toasts
• Scallop Martinis with Fresh Tomato Soup ‘Shooters’
• Chinese Five-Spice Chicken Salad Won Tons
• Ratatouille Stacks with Goat Cheese
• Leek and Onion Tartlets
• Mini Baked Potatoes with Blue Cheese
• Smoked Salmon and Rice Salad Parcels
• Tomato and Courgette Timbales
• Lemon, Thyme and Bean Stuffed Mushrooms
• Scallop-Stuffed Roast Peppers with Pesto
• Garlic Prawns in Phyllo Tartlets
• Mussels and Clams with Lemon Grass  (alternatives include Marinara, Creamy White wine and Garlic, Thai Curry)

SALADS

• Pear and Parmesan Salad
• Ruby-red Grapefruit on Red-leaf Lettuce lightly drizzled with a Ginger-Cassis dressing
• Raspberry Spinach Salad ~ Baby spinach leaves, toasted pecans, crumbled blue cheese tossed in a raspberry vinaigrette
• Winter Salad ~ Field greens, dried cranberries, walnuts, Havarti cheese tossed in a cranberry plum Vidal vinaigrette
• Warm Autumn Salad ~ Baby Spinach, apple, chestnuts and smoked Cheddar drizzled with a Maple Vidal vinaigrette
• Roasted Tomato and Mozzarella Salad with Basil Oil
• Asparagus and Orange Salad Tossed with a Sherry Vinaigrette
• Classic Caesar Salad
• Avocado and Mango Salad with Passion Fruit Vinaigrette
• Tomato, Cucumber and Green Pepper Chopped Salad with Mint
• Endive, Avocado and Grapefruit Salad with Pomegranate  Vinaigrette

ENTREES

• Beef Tenderloin with Cabernet Shallot Sauce, served with roasted tiny new potatoes, green beans and honey-glazed carrots
• Wine-glazed Chicken with Mushroom Ravioli and Asparagus
• Goat cheese-stuffed Pork Tenderloin with Red wine Balsamic Cherry Sauce ~ served with Haricot Vertes with Shallot Vinaigrette, and Duchesse Potatoes
• Steak and Guinness Pie ~ Tender beef slow simmered with onion, garlic, tomato and Guinness topped with flaky puff pastry ~ Served with Garlic-mash Potatoes, honeyed carrots and sweet young peas
• Filet Mignon wrapped in Proscuitto  with Pomegranate reduction ~ Served with  Sweet Potato Galattes with Caramelized Onions, Mascarpone and Cilantro and buttered Brussels Sprouts
• Asian Phyllo Salmon with Mango Chutney ~ Salmon dusted with Chinese 5 Spice and wrapped in  flaky Phyllo ~ Served with Lemon-herbed rice and Carrots with Pecan and Lemon Glaze
• Mahi Mahi with Orange, Avocado and Red Onion Salsa ~ Served with Forbidden Rice, a fragrant nutty flavoured purple rice and Vegetable Strudel Packets
• Duck Breasts in Apricot, Shallot, and Pomegranate Sauce ~ Served with Jeweled Rice with Pistachios, Apricots and Pomegranates.
• Beef Tenderloin with Horseradish and Garlic Cream ~ Served with Braised Carrots & Tarragon and Sour Cream Chive Mashed Potatoes
• Lamb Tagine with Apricot & Quince ~ Served with Saffron Rice and Vegetable Couscous

DESSERTS

• Lemon-Blackberry Pudding Cakes Served with Crème Fraiche and Fresh Blackberries (other fruit can be substituted for blackberries)
• Cranberry-Pear Tart in a Walnut Shortbread Crust
• Frozen Lemon-Lime Custard with Chambord and Raspberry Coulis
• White Chocolate Mousse with Pomegranate Sauce and Almond Tuiles
• Irish Cream Meringues Garnished with Strawberry Fans and Chocolate Leaves
• Honey-Roasted Plums with Thyme and Crème Fraiche
• Cardamom Cranberry Rice Pudding Topped with Sprinkle of Cardamom and Pecans
• Walnut Torte with Coffee Whipped Cream
• Chocolate-Brandy Bread Pudding with Cinnamon Whipped Cream
• Peach Cobbler with Star Anise Served with Chantilly Cream
• Pear and Hazelnut Gratin
• Moist Apple-Walnut Cake ~ Serve with French Vanilla Ice Cream
• Baileys and Coffee Sabayon
• A Terrine of Summer Fruits

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