Soup

	Tomato and Basil
	Minestrone with Grated Parmesan Cheese
	Shrimp Bisque
	Purée of Carrots and Ginger
	Pepper Squash Bisque with Potato and Vanilla
	Cream soups: Broccoli, Vegetable, Chicken with Wild Rice, Crème "Dame Blanche", Spinach with Toasted Pine Nuts and Crisp Bacon, Leek and Potato

Salad/Appetizer

	Caesar Salad
	Tossed Seasonal Salad, House Dressing
	Spinach, Mushrooms, Radicchio and Feta Cheese with Balsamic or Raspberry Vinaigrette
	Boston Bibb Lettuce with Mushrooms and Raspberry Vinaigrette
	Radicchio and Red Leaf Lettuce with Tarragon and Orange Vinaigrette
	Chicory with Alfalfa Sprouts, Feta Cheese and Vinaigrette
	Melon Balls in Port Wine

Additional Items

	Matane Baby Shrimp Cocktail • Add $3.65
	Atlantic Smoked Salmon, Garnished with Lemon, Onions and Capers • Add $4.60
	Red Leaf Lettuce with Sliced Smoked Duck and Balsamic Vinaigrette • Add $2.10
	Prosciutto Ham and Honeydew Melon • Add $2.65
	Slices of Cold Broiled Chicken Breast with Mescalun Lettuce, Soya and Sesame Seed Vinaigrette • Add $2.05
	Galantine of Guinea Hen stuffed with Wild Mushrooms on Lingonberry Coulis • Add $3.95
	Gordon Gin Soup (maximum 500 people) • Add $3.65
	Chilled Cucumber Soup • Add $1.35
	Essence of Fresh Tomato Soup with Basil • Add $1.05
	Mescalun Lettuce with Shrimp Brochette, Sundried Tomato and Basil Vinaigrette • Add $4.15

Dinner menus include the Chef's choice of fresh garden vegetables and one selection from each of the following items:

Potatoes, Rice or Noodles

	Noisette Potatoes
	Château Potatoes
	Dilled Parisienne Potatoes
	Rice Pilaf
	Oriental Rice
	Fusilli sautéed with Garlic and Basil
	Blend of Wild and Brown Rice • Add $0.55
	Basmati Rice • Add $0.55