• Smoked salmon and cream cheese in a mini puff pastry
• Shrimp ceviche on mini toast
• Assorted California rolls and sushi
• Andouille sausage and shrimp skewer
• Spinach and pesto flatbread
• Miniature chicken Wellington
• Scallop “Rockefeller” served in the shell

Salads
• Baby greens with strips of crisp prosciutto ham, sliced fresh mozzarella and toasted pine nuts, served with poppy seed vinaigrette

• Red leaf lettuce with julienne of smoked duck breast and sun-dried cranberries, served with cranberry and Dijon vinaigrette

• Hearts of romaine lettuce with seasoned bread croutons and grated Parmesan cheese, served with traditional Caesar dressing

• Seared large scallop on a bed of baby greens and micro sprouts, served with green asparagus vinaigrette

• Mesclun lettuce, sliced orange wheels, mustard sprouts and toasted almonds, served with balsamic vinaigrette

Soups
• Purée of butternut squash and sweet potato
• Velouté of parsnip with spinach and anise
• Purée of potato, pear and chestnut with chives
• Green lentil and roasted bell pepper

Side Dishes
(choice of one vegetable and one starch)
• Mixed seasonal fresh vegetables
• Sugar-glazed baby carrots
• Whole yellow and green beans scented with thyme
• Oven-roasted Parisienne potatoes
• Baked O’Brien potatoes with red and green peppers
• Israeli couscous pilaf with Spanish onion and peppers
• Basmati rice

Main Courses
• Carve your own turkey, served with cranberry sauce and a homemade stuffing with sage, apple and celery (serves 10) $26.50* per person
sommelier suggested pairing:
White – Chardonnay “Ardeche”, Latour, France $33*
Red – Beaujolais, Duboeuf, Beaujolais, France $34*

• Roasted Angus contrefilet in a blueberry and merlot sauce $35.90* per person
sommelier suggested pairing:
White – Chardonnay, Peninsula Ridge, Ontario VQA $38*
Red – Merlot, Marcus James, Argentina $31*

• Supreme of grilled breast of chicken with an orange and balsamic glaze and
Madeira sauce $29.00* per person
sommelier suggested pairing:
White – Pinot Grigio, Hogue, Washington State, U.S. $38*
Red – Zinfandel, Mondavi “Woodbridge”, California, U.S. $38*

• Assorted dinner rolls in a basket
• Mixed baby greens with sun-dried cranberries, Mandarin orange and toasted almonds
• Antipasto platter: sliced tomato, fresh mozzarella with basil and marinated grilled green beans with sesame seeds
• Traditional Caesar salad with condiments
• Devilled eggs with Matane baby shrimp
• Israeli couscous salad with chickpeas, red and green bell peppers
• Orzo pasta salad
• Red skin potato salad
• Italian bowtie salad with mixed seafood
• Platters of:

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

• Vegetable lasagna
sommelier suggested pairing:
Pinot Grigio, Hogue, Washington State, U.S. $38*
Zinfandel, Mondavi “Woodbridge”, California, U.S. $38*

• Ricotta and spinach manicotti
sommelier suggested pairing:
Sauvignon Blanc, Caliterra, Chile $33*
Beaujolais, Duboeuf, Beaujolais, France $34*

• Broiled fillet of tilapia with turmeric scented chardonnay sauce
sommelier suggested pairing:
Chardonnay “Ardeche”, Latour, France $33*
Beaujolais, Duboeuf, Beaujolais, France $34*

• Steamed fillet of Atlantic salmon in a dill sauce
sommelier suggested pairing:
Riesling “Reserve”, Henry of Pelham, Ontario VQA $38*
Baco Noir, Henry of Pelham, Ontario VQA $38*

• Grilled breast of chicken with a lemon and mustard sauce
sommelier suggested pairing:
Semillon/Chardonnay, Lindemans “Cawarra”, Australia $27*
Beaujolais, Duboeuf, Beaujolais, France $34*

• Oven-roasted breast of turkey in a creamy champagne and cranberry sauce
sommelier suggested pairing:
Riesling “Reserve”, Henry of Pelham, Ontario VQA $38*
Zinfandel, Mondavi “Woodbridge”, California, U.S. $38*

• Slow-roasted smoked loin of pork in its own pan juice
sommelier suggested pairing:
Chardonnay “Ardeche”, Latour, France. $33*
Zinfandel, Mondavi “Woodbridge”, California, U.S. $38*

• Roasted loin of pork in a tarragon and red wine sauce
sommelier suggested pairing:
Riesling “Reserve”, Henry of Pelham, Ontario VQA $38*
Merlot, Marcus James, Argentina $31*

• Sliced roast top sirloin in a red wine sauce
sommelier suggested pairing:
Chardonnay, Peninsula Ridge, Ontario VQA $38*
Baco Noir, Henry of Pelham, Ontario VQA $38*

• Roasted Alberta Angus rib eye au jus (add $5.00* per person)
Carved at the station $75.00 (plus GST) per chef to be added.
sommelier suggested pairing:
Chardonnay, Peninsula Ridge, Ontario VQA $38*
Cabernet Sauvignon, Rothschild, Pays d’Oc, France $30*

Desserts
• Assorted domestic and imported cheese served with crackers and breadsticks
• A variety of cakes, pies, Christmas stollen, croquembouche, French pastries and English trifle
• Coffee and tea

• Artisan chocolate candles on gingerbread, filled with passion fruit mousse, served with a vanilla sauce and sprinkles of candied fruit $9.25* per person

• Mini belle Hélène yule log on a bed of raspberry coulis $8.25* per person

• ‘Little Drummer Boy’, chestnut Bavarian cream and chocolate biscuit on an eggnog custard
$8.75* per person

• Christmas cranberry delight with chocolate ganache and purée of berries $8.50* per person