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Sit Down Service Sample Menus
Pacific Coast Salmon
Filed Greens Salad Shallots, Olive Oil and Fine Herbs Vinaigrette Baked Wild Pacific Salmon, Basil and Dill White Wine Sauce Steamed Persil led Potatoes Market Fresh Vegetables in Light Butter Sauce New York Cheese Cake, Raspberry and Strawberry Sauce Coffee and Tea Service
The Cordon Bleu
Fraser Valley Greens Apple Cider Vinegar Dressing Chicken Cordon Bleu Stuffed with Ham and Swiss Cheese On a Cream Tomato and Pepper Sauce Roasted Parisiennes Potatoes Steamed and Buttered Garden Fresh Vegetables Amaretto Cake Coffee and Tea Service
The Prime Rib Eye Dinner
Crispy Caesar Salad with Herb Croutons and Freshly Grated Parmigiano Roasted Prime Rib Eye of Beef Red Wine Reduction au Jus Baked Potatoes, Sour Cream, Bits, Chives Carrot and Green Beans Almondine Chocolate Gateau, Strawberry Sauce Coffee and Tea Service
Festive Turkey Dinner
Speciality Mixed Seasonal Green Shallots, Balsamic and Olive Oil Dressing Turkey Sliced, White and Dark Meat On a Bed of Sage, Bacon, And Cranberry Stuffing Turkey Gravy and Cranberry Sauce Mashed Potatoes Brussels Sprouts, Peas and Carrots "Swan Lake" Choux Pastry Swan Filled with Strawberry Mousse On a Lake of Chocolate Sauce Coffee and Tea Service
A La Carte
Soups, Potages
Beef and Barley Soup Lentil Soup with Parma Ham Onion Soup with Cheese Crouton Cream of Wild and Regular Mushroom Soup Gazpacho Andalusia with Garlic Croutons (cold soup) Manhattan or New England Clam Chowder Minestrone Soup with Parmesan and Herb Crusted Bruchetta Caramelized Carrot and Brie Soup Tomato Soup with Gin, Cream and Fresh Basil
Salads
Hearts of Butter Lettuce "Mimosa" Apple Cider Vinaigrette Crispy Caesar Salad with Anchovy Dressing, Parmesan and Herb Garlic Crouton Smoked Chicken Breast with Peppery Greens, Mustard Vinaigrette Tender Spinach Leaves with Creamy House Dressing, Eggs and Bacon Curly Endive and Chicory Salad with Warm Bacon Vinaigrette Mesclun Salad (Baby Greens) with Grilled Peppers and Balsamic Dressing Salad Cappicio, Roma Tomato Bocconcini with Fresh Basil, Red Onions, Olive Oil and Balsamic Vinegar Mixed Fraser Valley Greens with Shrimps and Shallot Vinaigrette Smoked Salmon, Speciality Greens, Capers, Yogurt and Dill Dressing Tomato and Red Onion Salad, Red Wine Vinaigrette Goat Cheese Crouton on Spring Greens Virgin Oil and White Wine Vinegar Bibb Lettuce, Belgium Endive and Radicchio with Creamy Herb Dressing
Main Course
Patty Shell (vol au vent) Filled with Chicken Tenders, Mushrooms Cream and Red Pepper Sauce Oven Roasted Stuffed Pork Loin with Light Mustard and Pickle Sauce, Roasted Potatoes Beef Stroganoff on a Bed of Wild and White Rice with Sour Cream and Julienne of Pickles Pave of Sea Bass with Lemon Caper Sauce, Steamed Potatoes Quiche Lorraine (Light Crusted Ham and Swiss Cheese Pie) Supreme of Chicken Breast Honey Thyme and Rosemary Sauce Wild Pacific Coast Filet of Salmon, Chardonnay Wine and Dill Sauce, Steamed Parsley Potatoes Tender Filet Mignon of Beef with Red Wine Bordelaise Sauce, Roasted Potatoes Poached British Columbia Salmon Steak with Light Saffron Sauce, Wild and While Rice Classic Prime Rib Eye of Beef, Red Wine Reduction au Jus with Baked Potatoes Sour Cream and Chives Turkey, White and Dark Sliced Meat on Sage, Bacon and Cranberry Bread Stuffing, Whipped Potatoes Turley Gravy and Cranberry Sauce *****All Main Courses are Served with Steamed Market Fresh Vegetables
Desserts
"Swan Lake' Two Choux Pastry Swans Stuffed with Strawberry Mousse on a Lake of Chocolate Sauce Rich Chocolate Gateau Accompanied with Strawberry and Raspberry Coulis Light Galibeau Dark Chocolate Mousse with Biscotti Apple Cranberry Tart with Grand Marnier Creme Anglaise German Apple Strudel with Rum Sauce Fruit Flan with Amaretto Whipped Cream New York Cheese Cake, Blueberry Coulis and Whipped Cream Pear William Cake Caramel Sauce
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