• Shrimp and andouille sausage kebob
(spicy New Orleans style shrimp and sausage skewer)

• Mini beef Wellington
(beef tenderloin and mushroom duxelles wrapped in puff pastry)

• Cheese quesadilla trumpet
(julienne of vegetables, cilantro and Monterey Jack cheese rolled into a flour tortilla)

• Spinach and pesto flatbread
(fire roasted vegetable, spinach and goat cheese rosette)

• Brie en croûte with raspberry
(Brie cheese and raspberry preserve wrapped in puff pastry)

Salads
• Baby greens with pistachios, orange and sun-dried cranberries, served with a rice vinegar, honey and orange vinaigrette

• Red and green leaf lettuce with shaved Parrano cheese, served with an orange and kiwi vinaigrette

• Seasonal greens with grilled shrimp and crisp rice noodles, served with a sesame oil, rice vinegar and coriander vinaigrette (add $3.00*)

• Young arugula, Belgian endive salad with mustard sprouts and sliced smoked duck breast, served with a balsamic vinaigrette (add $3.95*)

• Mesclun greens with sliced pears and candied pecans, served with a raspberry vinaigrette

Soups
• Puréed pear and squash soup with toasted almonds
• Roasted carrot, apple and parsnip soup with chives
• Velvety chicken and long grain rice soup with a hint of red curry and coconut

Side Dishes
(choice of one vegetable and one starch)
• Whole green beans in a béchamel sauce with thyme, French shallots and crisp bacon
• Whole green and yellow beans with red bell peppers
• Fresh mixed seasonal vegetables
• Basmati rice with candied mixed fruit and toasted cashews
• Diced oven-roasted potatoes with garlic, red and green peppers
• Roasted Parisienne potatoes
• Baked potato with sour cream and chives

Main Courses
• Traditional carve your own turkey (serves 10), served with an herb and Spanish onion stuffing and cranberry sauce. $25.50* per person
sommelier suggested pairing:
White – Chardonnay, Peninsula Ridge, Ontario $38*
Red – Beaujolais, Duboeuf, France $34*

• Tamarind-glazed supreme of chicken with a Dijon and honey sauce. $27.50* per person sommelier suggested pairing:
White – Chardonnay “Ardeche”, Latour, France $33*
Red – Baco Noir, Henry of Pelham, Ontario VQA $38*

• Slow-roasted AAA Angus Alberta rib-eye roast au jus. $34.50* per person
sommelier suggested pairing:
White – Pinot Grigio, Hogue, Washington State $38*
Red – Shiraz/Cabernet, Wolf Blass “Red Label”, Australia $41*

• Assorted dinner rolls
• Fresh garden vegetables with spinach dip and onion dip
• Chicken Caesar salad
• Mixed baby lettuce with fresh strawberries and caramelized almonds,
served with a raspberry vinaigrette
• Whole green bean salad with a sesame seed vinaigrette
• Cucumber and tomato salad with dill
• Stuffed tomatoes with Russian salad
• Red skin potato salad with grainy mustard vinaigrette
• Wild and brown rice salad with sun-dried cranberries and walnuts
• Cold deli platter served with assorted mustards:

Select one pasta dish and two hot main courses:
All entrées are served with a seasonal vegetable, white rice and mashed potatoes.

• Two-cheese manicotti with a tomato and basil sauce
sommelier suggested pairing: Baco Noir, Henry of Pelham, Ontario VQA $38*

• Vegetarian lasagna
sommelier suggested pairing: Beaujolais, Duboeuf, France $34*

• Penne primavera
sommelier suggested pairing: Sangiovese “Santa Cristina”, Antinori, Italy $38*

• Oven-baked breast of chicken “Chasseur”
sommelier suggested pairing: Chardonnay “Ardeche”, Latour, France $33*

• Medallion of turkey breast in a champagne and mushroom sauce
sommelier suggested pairing: Pinot Grigio, Hogue, Washington State $38*

• Oven-roasted breast of turkey with a cranberry glaze in a velvety
sun-dried cranberry cream sauce
sommelier suggested pairing: Chardonnay, Peninsula Ridge, Ontario VQA $38*

• Maple and Dijon-glazed baked ham
sommelier suggested pairing: Gewurztraminer, Pelee Island, Ontario VQA $32*

• Roasted saddle of pork with rosemary scented sautéed chanterelle mushrooms
sommelier suggested pairing: Tempranillo “Coronas”, Torres, Spain $37*

• Sliced roast top sirloin in a Madeira and wild blueberry sauce
sommelier suggested pairing: Zinfandel, Mondavi “Woodbridge”, California $38*

• Roast Alberta Angus prime rib au jus (add $5.50*)
Carved at the station $75* (plus GST) surcharge per chef to be added.
sommelier suggested pairing: Shiraz/Cabernet, Wolf Blass “Red Label”, Australia $41*

Desserts
• Selection of Canadian cheeses with crackers and garnished with grapes
• Assorted cakes, flans, fruit pies, croquembouches, pastries, warm apple crisp with vanilla and rum custard and Christmas stollen
• Coffee and teas

• Festive chocolate mousse dome with a core of chestnut purée on gingerbread and milk chocolate ganache, served with an eggnog custard $8.95* per person

• Cranberry mousse sleigh decorated with cranberries and natural cane sugar dusted grapes
$8.50* per person (Add a marzipan Santa for $1.00*)

• Chocolate raspberry cheesecake and fruit coulis $7.25* per person

• Advent chocolate candle filled with chestnut mousse and dark chocolate glaze
$8.95* per person

• Crème caramel with a macaroon and sliced fresh fruit $7.50* per person