DINNER MENU

Design your own Menu

Appetizers

Smoked Salmon -{Red onion, capers, lemon, dilled cream cheese served with garlic crostini }

Seafood Ceviche -{ A combination of shrimp, scallops, mussels, squid marinated in a white wine and lemon vinaigrette }

Shrimp Cocktail -{ Jumbo shrimp served with lemon and cocktail sauce }

Bacon wrapped scallops -{ 6 scallops wrapped in bacon served on a chiffonade of lettuce with garlic toast points and garlic butter }

Baked Brie -{ A ½ wheel of Brie cheese wrapped in phyllo pastry baked until golden brown topped with a pineapple coulis }

Chicken or Beef Satay - { Tender morsels of Chicken or Beef on a skewer topped with a spicy Thai peanut sauce }

SALADS

Greek Salad – { Crisp romaine with Feta cheese, Klamath olives, tomatoes, red onion, cucumber tossed in a balsamic vinaigrette }

Garden Salad – Fresh garden Vegetables with romaine and iceburg lettuce with your choice of dressing }

Caesar Salad – { A classical salad tossed with our own creamy garlic

dressing }

Spinach Salad – { Baby spinach greens with mozzarella cheese, tomato, red onion, mushrooms and sliced egg tossed with a sweet poppy seed dressing }

SOUPS

Harvest Bisque – { A combination of root vegetables finished with cream and maple syrup }

Seafood Chowder – { A mixture of haddock, shrimp, scallops, salmon finished with a creamy fish veloute }

Clam Chowder – { Clams with diced potato, celery, onions finished in light creamy broth }

Carrot and dill – { Carrots blended with cream and dill }

Tomato tortellini – { Plum stewed tomatoes with garden vegetables and cheese tortellini topped with parmesan cheese }

Chicken & wild mushroom – { Tender morsels of chicken with portabello mushrooms finished with cream }

ENTREES

Chicken Kiev – { A boneless breaded chicken breast stuffed with a garlic chive butter topped with a creamy garlic mushroom sauce }

Chicken Cordon Bleu – { A boneless breaded chicken breast stuffed with black forest ham and swiss cheese topped with a red wine demi- glace. }

Chicken Incartato – { A boneless breaded chicken breast stuffed with black olives, sundried tomatoes, wild mushrooms, garlic topped with a tomato basil sauce. }

Chicken Supreme – { A supreme cut slowly charbroiled and basted with a Maple Barbecue sauce }

Striploin Steak – { A 8 oz AAA Steak charbroiled lightly dusted with our own seasonings cooked to your specifications }

Beef Madagascar – { Tender morsels of Beef sautéed with portabello mushrooms, pearl onions finished with a red wine green peppercorn demi – glace }

Roast Beef – { Tender Roast beef smothered with steak spice, garlic, slow cooked to a medium }

Roast Mandarin Pork – { A roast of pork marinated then slow cooked topped with a mandarin orange sauce }

Pork Scaloppini – { Pork medallions pan seared and finished with a apricot demi-glace }

Pork Incartato – Pork Loin stuffed with black olives, sundried tomatoes, wild mushrooms, garlic topped with a demi-glace }

Salmon Cape Islander – { A salmon fillet stuffed with baby shrimp and scallops topped with a white wine sauce }

Panfried Haddock – { Fresh haddock dredged with seasoned flour. Pan seared topped with a lemon caper butter rosette }

Shrimp & Scallop Brochette – { Shrimp and scallops on a skewer with peppers, onions, mushrooms basted with a citrus glaze }

Garlic Shrimp – { Jumbo shrimp pan seared finished with a creamy garlic sauce }

VEGETABLES

Vegetable Medley – { Broccoli, carrots, zucchini, peppers sautéed in garlic butter and shocked with white wine }

Vichy Carrots – { Baby carrots simmered in mineral water with butter, parsley, sugar and shallots }

Broccoli Mornay – { Broccoli florets topped with a cheese sauce }

Brussel Sprouts – { Pan steamed with melted butter and malt vinegar }

Buttercup Squash { Cooked with brown sugar and finished with a maple glaze }

Zucchini Provencal – { A French cut of zucchini sautéed in garlic and tomato concasse with herbs and shallots }

STARCH

Roasted Potato – { Bite sized potato roasted until golden brown finished with our own seasonings }

Baked Potato – { Brushed with butter baked until golden brown }

Garlic Mashed – { Mashed potato with fresh garlic and chives served duchess style }

Scalloped Potato – { Thinly sliced potato finished in a creamy chive and cheese sauce }

Boiled Baby Reds – { Baby red potatoes boiled and seasoned }

Rice Pilaf – { Long grain rice with chicken stock baked in the oven }

Almond Rice – { Rice pilaf flavoured with slivered almonds and buerre noisette }

Thai Rice -{ Rice pilaf enhanced with a spicy Thai sauce }

DESSERTS

New York Style Cheesecake – { A light textured cheesecake served with strawberry coulis }

Key Lime Cheesecake – { A New York style cheesecake garnished with a lime glaze }

Truffle Cheesecake – { A New York style cheesecake with a chocolate truffle gnosh garnished with truffles }

Black Forest Cake – { A moist layered torte with bing cherries and a butter cream icing }

Carrot Cake – { A classical dessert with a cream cheese icing and garnished with a marsapan carrot }

Triple Chocolate Fudge Torte – { If you’re a chocolate lover this dessert is for you }

Lemon Cheesecake Mousse – { A light tangy mousse with cream cheese and a light tangy lemon curd }

Blueberry Apple Crisp – { A combination of stewed apples, blueberries, cinnamon, brown sugar, topped with a sweet oat crust }

Fresh Fruit Plate – { A combination of fresh fruit garnished with a mint infused simple syrup }

$ seasonal prices

EAST COAST LOBSTER BOIL

Rolls & Butter

1.5 lb Lobster per / person

{ with lemon and drawn butter }

Landmark potato salad with bacon, scallions, peppers, egg finished with a light hickory mayo.

Penne Pasta salad with peppers, tomatoes in a sundried tomato and oregano vinaigrette

Homestyle creamy coleslaw

Lemon Meringue Pie

Seasonal Prices

Minimum of 20 people

Prices are subject to applicable taxes and service fee