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Plated Dinners
Soup Suggestions
- Beef Consommé with dry Sherry
- Black Bean and Roasted Tomato
- Butternut Squash with Rosemary
- Butternut Squash with Crème Fraîche and Chives
- Cheddar and Roasted Red Bell Pepper
- Chicken Broth with Leeks and Wild Mushrooms
- Classic Lobster Bisque with whipped cream
- Cold Buttermilk and Shrimp Soup
- Corn Chowder with Smoked Sausage
- Cream of Cauliflower with Black Pepper and Asiago
- Creamy Smoked Salmon with Avocado
- Finnan Haddie and Watercress
- Lobster Gazpacho with Fresh Basil
- Potato, Bacon, Gruyére
- Provençal Bean Soup with Garlic Herb Croutons
- Red Pepper with Chive Crème Fraîche
- Roasted Eggplant and Saffron
- Roasted Onion and Fennel
- Roasted Vegetable Soup with fresh Basil Ribbons
- Saffron Fennel Broth with Seafood and fresh herbs
- Three Mushroom Soup with Port and Tarragon
- Tomato Consommé with Gold Leaf
- Tomato, Orange, and Ginger
- Wild Mushroom Soup with fresh Rosemary
- Yukon Gold Potato Soup with grilled Leek and Nova Scotia Lobster
Salad Suggestions
- Asparagus with Strawberries and Mint-dill dressing
- Boston Lettuce, Orange, Pinenuts, and Pineapple Vinaigrette
- California Lettuces, grilled Vegetables, Asiago Cheese,
and aged Balsamic Vinaigrette
- Chinese Greens with Crisp BBQ Peking Duck and Sesame Dressing
- Mesclun greens, warm Peppered Ontario Goat's Cheese and Balsamic Vinaigrette
- Lentil salad with smoked chicken in roasted cumin dressing
- Mesclun greens salad with Japanese Miso dressing
- Mesclun greens with Hazelnut Vinaigrette
- Mesclun Greens, Stilton, Pecans, and Roasted Pear, and Red Wine dressing
- Pear and Endive salad with Gorgonzola and Red wine sweet onion vinaigrette
- Radicchio, Red and Yellow Tomatoes, grilled Mushrooms, and Buttermilk Dressing
- Spinach and black pepper with crunchy Prosciutto, Parmesan, With Grilled Asparagus, extra virgin olive oil
- Spinach, Blackened Shrimp, Roasted Peppers, and Smoked Tomato Dressing
- Tomato and Bocconcine, Black Pepper, Basil, and Virgin Olive Oil
- Watercress, Avocado, and Grapefruit, Citrus Vinaigrette
Appetizer Suggestions
- Agnolotti Pasta filled with Cheese and Roasted Vegetables
- Cappellini with Arugula, fresh Tuna, Asiago tossed in Chili Oil and Black Pepper
- Eggplant Napoleon: grilled eggplant, spinach, and provolone, on roasted tomato sauce
- Gravadlax of Atlantic Salmon and Lake Huron Whitefish
- Green Asparagus with Lemon grilled Black Tiger Shrimp
- Grilled Cajun Scallops on warm purée of charred Leeks
- Grilled Free Range Chicken Medallions with Balsamic Glazed Pearl Onions
- Grilled Sea Scallops with Avocado Corn Relish
- Grilled Squid with Lemon Vegetable vinaigrette
- Grilled Tuna with Black Bean Mango Salsa
- Grilled Tuna with Wasabi Lime Butter Sauce
- Haricot Vert and Portobello salad with marinated Goats Cheese and Roasted Peppers
- Leek, Brie, and Roasted Garlic Tart on Yellow Pepper Sauce
- Loin of Rabbit with Cherry Tomato and fresh Basil Salad
- Mushroom Gallette with mushroom jus and Thyme Oil
- Pancetta wrapped Quail filled with black Mission Figs and Balsamic Syrup
- Peppered Tuna with Roasted Corn Salsa
- Radiatore with Arugula, Pinenuts, Black Olives, in Goat Cheese Sauce
- Ravioli Florentine with Sage Butter and fresh Reggiano
- Red Wine Risotto with Morels and Sbrienz Swiss Mountain Cheese
- Sautéed Swordfish with Niçoise Vinaigrette
- Seafood antipasto with Shrimp, Mussels and Squid on Fennel Artichoke Salad
- Smoked Maigret of Duck with Pear Nut Chutney
- Smoked Salmon and Hummus with Virgin Olive Oil and shaved Red Onions
- Smoked Trout Fillet with Sprout Salad and Horseradish Cream
- Steamed PEI Mussels with Garlic, Herbs, and White Wine
- Wild Mushroom Ravioli in Saffron Sauce
- Wild Mushroom Salad with Sweet Shallots
Main Course Suggestions
Our Chefs will create anything our clients desire.
Following is a sampling of some of hot main courses offered.
Some dishes are suitable for buffet only, some for formal service at table only;
many are available for either styles.
Once a main course has been selected, the remainder of the menu is planned around it;
preceding courses to contrast, and hors d'oeuvres that will not conflict. Main course selections are
determined by season, number of guests and who they are, style of service, available
cooking facilities on-site, and of course, personal preferences.
All dishes are complete with Vegetable and Starch
Poultry
Chicken
- Chicken Casimir, émincé of Chicken in light Fruit Curry Sauce with Sweet Peppers
- Chicken Breast wrapped in Parma Ham finished with Lemon Grappa Sauce
- Champagne Chicken with Brunoise of Vegetables
- Supreme of Chicken with Apple, Sundried Cherries, Raisins, and Calvados Apple Brandy Sauce
- Maple glazed Supreme of Chicken on Roasted winter Vegetables
- Grilled Supreme of Chicken with Red Wine Fig Marmalade
- Herb stuffed Supreme of Chicken, skin-on, served on Roasted Tomato and Thyme Salsa
- Grilled Supreme of Chicken with Tequila Lime Citrus Glaze and Chipotle Chili Pepper
- Chicken Forestière - with Bacon and Mushrooms in Brown Cream Sauce
- Honey fried Supreme of Chicken with Thyme and Mint Sauce
- Chicken braised with 40 cloves of Garlic, Celery, Onion, Tarragon, and White Wine
- Supreme of Chicken Chasseur, with Spaetzel
- Citrus Grilled Supreme of Chicken with Mesquite Honey
- Coconut breaded Supreme of Chicken filled with Banana, with light curry Sauce
- Supreme of Chicken with Jumbo Shrimp, in Lobster Sauce
- Barbadian style Supreme of Chicken with Spicy Barbeque Sauce
- Indonesian spiced, Supreme of Chicken with Mango Lime Coriander Salsa
- Supreme of Chicken on braised Red Cabbage with Juniper Berry Glaze
- Supreme of Chicken with Prosciutto and Asiago, and Mushroom Tomato Cream
- Low Country Fried Chicken with Apricot Chutney
- Grilled Supreme of Chicken with Gazpacho Salsa
- Thyme Roasted Chicken with Morel Madeira Gravy
- Braised Chicken with Apple Cider and Cashew Butter
- Chicken a la Greque with lemon
- Supreme of Chicken with Ginger Wine and Apricots
- Supreme of Chicken with Mushrooms, Fontina, and Spinach, and Sundried Tomato Sauce
- Supreme of Chicken filled with Lamb Mousseline, with Minted Madeira Sauce
- Chicken Paprikash, with onion in Paprika Sour Cream Sauce
Duck
- Crisp Roasted Duck Breast with Black Currant Sauce
- Grilled Breast of Duck with Honey Peach Glaze
- Roast Duck Breast with Blackberry Sauce
Cornish Hen and Quail
- Barbequed Boneless Jumbo Quail with Wild Thyme jus
- Boneless Cornish Hen with Zucchini and Cream Cheese filling
- Cornish Hen with Cornbread and smoked Virginia Ham Dressing
- Roasted Cornish Hen with Pearl Onions and Double Smoked Bacon
Vegetarian
- Grilled Polenta finished with Goat's Cheese, Roasted Tomatoes, Herbs, and Olives
- Risotto with Swiss Mountain Cheese or fresh Herb Risotto or Saffron Risotto
- Striped Agnolotti Pasta filled with Cheese and Roasted Vegetables
- Oversize Ravioli filled with Artichoke
- Cabbage Rolls filled with Wild Rice, Sweet Potato, Spinach, and caramelized onions
- Phyllo Strudel with julienne of vegetables, with tomato orange sauce
- Saffron Risotto with Wild Mushrooms and grilled Peppers
- Moroccan style grilled Eggplant Kebabs
- Grilled Vegetable Kebab with Peppered Ontario Goat's Cheese
- Potato Gnocchi in Gorgonzola Sauce with Pinenuts and Olives
- Pasta with Asparagus, Snow Peas, Asiago, and Balsamic Dressing
- Mushroom and Herb Ravioli in Smoky Tomato Sauce
- Grilled Eggplant with Goat's cheese and Tomato Salsa
- Paad Thai Noodles and vegetables in Peanut Sauce
- Orzo and Cheddar baked in Acorn Squash
- Buttermilk Roasted Garlic and Brie Tarte on Leek Sauce
- Capellini with Melted Roma Tomatoes, Artichokes, and White Truffle Oil
- Spinach Noodles with Plum Tomatoes and fresh Basil, drizzled with Roasted Garlic Olive Oil
Beef
- Roast Prime Rib of Beef with Roasted Garlic Horseradish Crust, with Yorkshire Pudding
- French Beef Daube - beef braised in red wine with winter vegetables
- Braised Corned Beef Brisket
- Roast Tenderloin of Beef, with Goat's Cheese Sauce
- Roast Tenderloin of Beef with Crisp fried Onions, and Merlot Red Wine Sauce
- Mignons of Beef with Wild Mushrooms and Black Peppercorn Cider Sauce
- Grilled Flank Steak with Red Onion and Orange Gremolata
- Braised Mexican Beef Brisket
- Beef Tenderloin Steaks with Port-Rosemary Sauce
- Szechwan Peppercorn Steak with Ginger and Wine Sauce
- Roast Tenderloin with Chipotle Red Pepper Sauce and Mustard Chive Sauce
- Roast New York Striploin with Tomato Ginger Vinaigrette
- Moroccan spiced Beef Kebabs with Lemon Cream
- Filet Mignon with Cornichon Tarragon Sauce
- Peppered Prime Rib Roast with Roasted Garlic and Thyme
- Fillet of Beef Wellington with Madeira Sauce
- Beef Tenderloin with Russian Mustard and Peppercorn Crust
- BBQ Rib eye Steak with Red Wine Morel Sauce
- Alberta Beef Medallions with Gorgonzola and Walnut Crust
- Tenderloin Medallions with Lobster and braised Artichokes, and Merlot Thyme pan jus
- Grilled Rib-eye Steak with Red Wine, Button Mushrooms and fresh Thyme Jus
- Seared Beef Tenderloin Steaks with Madagascan Peppercorn Sauce
Fish and Seafood
Salmon
- Grilled Fillet of Atlantic Salmon with Lemon Potato Dressing
- Fillet of Atlantic Salmon with Curry Lime Vinaigrette
- Fillet of Atlantic Salmon with Parsley Sauce
- Potato Crusted Fillet of Atlantic Salmon
- Soy marinated Fillet of Atlantic Salmon in Rice Paper with braised Leeks
- Grilled Thyme marinated Fillet of Atlantic Salmon on Saffron Potatoes
- Grilled Fillet of Atlantic Salmon with Tomato Tarragon Compote
- Cajun spiced Fillet of Atlantic Salmon with Ginger Lime Butter
- Cajun spiced Fillet of Atlantic Salmon with Lemon Beurre Sauce or Citrus Salsa
- Fillet of Atlantic Salmon in Rice Paper with Soy, Sesame, and Lime
- Glazed Fillet of Atlantic Salmon with Ginger Orange Sauce
- Baked Fillet of Atlantic Salmon with Mustard Crumb Crust
- Satay spiced Fillet of Atlantic Salmon with Peanut Sauce
- Salmon Wellington
- Grilled Fillet of Atlantic Salmon with Shrimp Sauce
- Poached Fillet of Atlantic Salmon with Champagne Sauce and Wild Rice
Sea Bass
- Tunisian-style baked Sea Bass with Chili and Saffron
- Seared Fillet of Sea Bass with spicy Lemon Grass Crust
- Potato Crusted Fillet of Sea Bass
- Zucchini wrapped Fillet of Sea Bass with Tomato, Cumin, and Orange sauce
- Roasted Fillet of Sea Bass with Asparagus sauce
- Pan roasted Sea Bass with Lemon Fennel Oil
- Pan Seared Sea bass with Grapefruit Beurre Blanc
Halibut
- Halibut Fillets baked on Zucchini, Onion, Olives, Herbs, White Wine, and Butter
- Fillet of Halibut with Swiss Chard, in Ginger Cream Sauce
- Halibut with Arugula, Garlic, and Tomatoes
Cod
- Pan Roasted Cod Fillet with Provençale bean Ragout
- Fillet of Cod wrapped in Parma Ham with Sundried Tomato Essence
- Atlantic Cod Fillet with Tri colored Pepper Sauce
Sole
- Paupiette of Sole with Salmon Farce, with Dill Cream Sauce
- Crisp Filet of Sole with Moroccan Herb Sauce
- Breaded Filet of Sole on a bed of White Leeks
Grouper
- Baked Fillet of Grouper with Niçoise Vinaigrette
- Baked Fillet of Grouper with Sherry Onion Vinaigrette
- Grilled Fillet of Grouper with Leek Sauce
Seafood and Shellfish
- Shrimp Creole - jumbo shrimp in spicy tomato sauce with peppers, onion, and celery
- Paella - saffron rice with shrimp, mussels, sea scallops, and fish
- Seafood Risotto
- Sautéed Sea Scallops on Roasted Portobello Mushroom Sauce
- Grilled Portobello Mushrooms filled with Deviled Crab
- Bouillabaisse: fish and shellfish with tomato, wine, and garlic broth
Monkfish, Whitefish, Swordfish, Tuna & Catfish
- Monkfish Ragôut with Portobello Mushrooms, Shallots, Herbs, and Roma Tomatoes
- Sautéed Whitefish with Grapefruit Tarragon Beurre Blanc
- Greek style Swordfish Souvlaki
- Swordfish with Orange, Honey, and Soy
- Grilled Tuna with warm White Bean Salad
- Cornmeal crusted Catfish with Charred Tomato salsa
Marlin, Mahi Mahi, Snapper, Rainbow Trout
- Pan seared Marlin with Shallot, Caper, and Balsamic Sauce
- Mahi Mahi with Macadamia Nut Crust and Mango Pineapple Salsa
- Zucchini wrapped Snapper with Tomato Cumin Orange Sauce
- American Snapper fillet with Sweet Pepper Vinaigrette
- Seared Rainbow Trout with grainy Potato Salad and Spinach
Pasta
- Seafood Lasagne - fresh pasta with shrimp, sea scallops, mussels, fish, fresh tomato basil sauce
- Casareccia Noodles Carbonara - in Cream Sauce with Double Smoked Bacon and Peppercorns
- Cheese filled Pasta Shells, with Caramelized Onions and Madeira Sauce
- Cheese Tortellini with Pancetta and Wild Mushroom Sauce
- Traditional Lasagne al Forno or Vegetable Lasagne
- Radiatore with Seafood, in Tomato Cream Sauce
- Penne with Forest Mushrooms, sweet Peppers, smoked Chicken, herbs and fresh cream
- Bowtie Pasta with émincé of Veal, Spinach, three Peppercorn and Red Wine Cream Sauce
Provimi Veal
- Braised Veal Shanks with White Beans, Tomato, and Herbs
- Escalope of Veal in Madagascar Green Peppercorn Sauce
- Escalope of Veal with Capers, Lemon, and Brown Butter
- Escalope of Veal with Lemon and Artichokes
- Grilled Sweetbread and Braised Leeks with Light Saffron Sauce
- Grilled Veal Chop with Wild Mushroom Ragout
- Loin of Veal with Garlic, Shallots, and Mustard Gravy
- Osso Bucco Milannaise
- Piccatta Milanese, with Saffron Risotto
- Escalope of Veal with Mushroom and Sage Ragôut
- Roast Loin of Veal filled with Roquefort Butter, with braised Apples and Crème Fraîche Cognac Jus
- Rosemary Roasted Veal Chop with Porcini Mushrooms
- Saltimbocca a la Romano - medallions of Provimi Veal with Prosciutto and Sage
- Veal chop filled with Smoked Salmon, with Sauce Verte
- Veal Medallions on Barbequed Corn Ragout
- Veal Tenderloin with Herbs and Swiss Chard
- Veal Zurichoisse - with Forest Mushrooms, Cream and White Wine
- Sautéed Sweetbreads with Pearl Onions, herbs and brown butter
- Veal Chop Marinated with Sage and Prosciutto Madeira Jus
Lamb
- Barbequed Lamb Loin with Double Smoked Bacon and fresh Thyme
- Braised Lamb Shank with Pearl Onions and Root Vegetables
- Broiled Lamb Chops with Lemon Caper Sauce
- Grilled Loin of Lamb on Fennel and Artichoke Ratatouille
- Lamb Chops on Spiced Tomatoes and Onions with Olive Oil and Black Olives
- Lamb Stew with Artichoke, Fennel, and Sage
- Loin of Lamb with spicy Couscous and Minted Fruit Chutney
- Loin of Lamb filled with Spinach, spicy Lamb Sausage and Olives
- Moroccan Lamb Tagine with Preserved Lemons
- Moussaka - the Greek dish of layered spiced ground lamb, eggplant, cheese, and béchamel sauce
- New Zealand Lamb Loin with glazed Pear and Rosemary
- Noisette of Lamb with Roasted Garlic Sauce
- Roast Leg of Lamb filled with Bulgar, Apricots, and Raisins, with Tzatziki Sauce
- Roast Leg of Lamb with Mustard and Cabernet Sauvignon Sauce
- Rosemary marinated Lamb Chops, grilled, served over Calamata Risotto
- Rack of Lamb Provençale with Garlic Confit and Red Wine Sauce
- Rack of Lamb with Goat Cheese Crust, and Sundried Tomato Vinaigrette
- Rack of Lamb with Rosemary and Serrano Chilis
Pork
- Medallions of Pork with Arugula, Tomato, and Prosciutto, and Balsamic Vinegar Sauce
- Medallions of Pork with caramelized Pears and Pear Brandy Sauce
- New Orleans Jambalaya with spicy and sweet sausages and chicken
- Peppercorn Pork Tenderloin with Apple and Horseradish, with Braised Onions with Bread Farce, and Glacé de Viande
- Pork Medallions with spiced Tomato Pan Gravy
- Pork Scallopine with Sundried Tomatoes and Rosemary
- Pork Tenderloin with Brandied Prune Stuffing, and Blackcurrant Sauce
- Pork Tenderloin with Honey Mustard and Rosemary
- Pork Tenderloin with Spiced Rhubarb Chutney
- Pork Tournedos with Blackberry Gastrique and Mango Salsa
- Sautéed Pork Chops with Apple Walnut stuffing, and Riesling Sauce
- Smoked Pork Loin with Sauerkraut and Mustards
- Thai spiced Pork Tenderloin with Orange Curry Sauce
Specialty Item
Roast Rack of Venison with Cranberry Red Wine Jus
Also available are Ostrich, Wild Boar, Rabbit, Venison, Alligator, Caribou,
fresh Foie Gras, Quails, Suckling Pig, Buffalo, Geese, Guinea Fowl, and Pheasant
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