Chicken breast roast
Choose three passing hors d'oeuvres

Butternut squash and duck confit soup

Chicken breast roast, stuffed with polenta and herbs, served with celery root mash, sauteed peppers and escarole greens and a star anise broth

Maple creme brulee

Fresh cod
Choose three passing hors d'oeuvres

Fresh local greens with edible flowers and a lemon caper vinaigrette

Beautiful fresh cod topped with a potato brandad and wrapped in caulfat, roasted until golden and served with poached baby fennel and a touch of rapini and olives

Flaming brandied fruit salad, served with an almond tuille

Pork wellington
Choose three passing hors d'oeuvres

Fresh local greens served with a vegetable terrine and a maple dressing

Brioche encrusted local uncertified organic pork wellington, roasted and served with cirspy potato cake and sauteed forest mushrooms topped with a sweet merlot sauce

Maple creme brulee

Salmon roll
Choose three passing hors d'oeuvres

Frisee and apple salad with green olive vinaigrette

Organic salmon seasoned with herbs and olive oil, encrusted in sesame seeds and served with a creole tomato broth with root vegetables and jumbo yuca fries and salsa verde

Ratatouille pie
Choose three passing hors d'oeuvres

Baked saganaki cheese with mixed greens and a lemon vinaigrette

Grilled vegetables layered with tomato sauce and baked with puff pastry on top, served with parsnip mash and drizzled with saffron cream sauce

Chocolate mousse with candied lid

Bean cassoulet
Choose three passing hors d'oeuvres

Mixed green salad with preserved lemon dressing

Braised french coco beans in organic bbq sauce and cinnamon sticks, served with grilled portobello mushroom and japanese eggplant tempura, topped with tamarind sauce

Flaming brandied fruit salad with almond tuille

$ 98 / per person
Packages do not include rentals, service or delivery