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Selection One Seafood in Love. (Chef recommends this course to be shared) Seared scallops and prawns sitting on sautéed spinach with onions, roasted garlic, drizzled with smoked bacon buerre blanc Baby Field Greens with Raspberry Vinaigrette Fresh greens tucked into a bell pepper ring and garnished with wedges of tomato. Herb Scented Medallions of Pork Tenderloin Laid on basmati heart -shaped rice cakes beside wedges of apples with Demi Glaze and served with seasonal fresh vegetables. Chocolate Fondue for Two, Callebout dark chocolate warmed and served in a melting pot with strawberries for sharing. |
Selection Two Sharing Baked Brie, wrapped in puff pastry dough served with salad garnish and Cumberland Port sauce Spinach Salad, Baby leaves of spinach tossed with mandarin oranges, pecan pieces, bell peppers, red onion and Tropical Fruit Vinaigrette 6oz Broiled Beef Tenderloin Classic On a bed of sautéed spinach and topped with a single crab cake beside herb baby potato duo, drizzled with both light horseradish cream and Red Wine Demi glaze. A Dollop of Mascarpone Cream with fresh berries and a splash of French Chambord Liqueur. |
Selection Three Blended Tomato and Basil Soup laced with Gin, drizzled with crème fraiche and topped with a twisted bread stick. Pecan crusted Chicken Breast Stuffed with Camembert cheese sitting on Grand Marnier braised cabbage, garnished with orange wedges and seasonal fresh vegetables with cranberry spiced compote. Laura's Cheesecake Swirl A secret blend of cream cheese with white and dark chocolate served with berry coulis and Chantilly cream. |
Selection Four Scallops and Prawns Seared with fresh ginger and adorned on baby field greens, slices of avocado and tomatoes wedges with Sesame Hoi Sin vinaigrette. Atlantic Salmon Fillet Topped with sautéed bacon, leeks and crab baked with white cheddar cheese placed on top of Linguini noodles tossed with Italian parsley butter and assorted fresh vegetables. Canadian Riesling Poached Pears with Trio of Sauces, Raspberry Coulis, Lemon Chantilly Cream and Lime Sabayon. |
Selection Five Trio of Mushroom Tart: a medley of mushrooms sautéed with leeks, baked inside a portobello mushroom melted with havarti cheese, cut into wedges and served with Red Pepper Jelly from the Farmer's Market. 6oz Charbroiled Beef Tenderloin stuffed with spinach, goat cheese and sun dried tomatoes. Served with fresh vegetables and drizzled with Madeira Demi Glaze. Chef's Creative Gourmet Sorbet Frozen quenelle of fresh puree of market berries paired with Liqueur. |
Selection Six Roasted Sweet Potato and Smoked Tomato Soup Blended with cream with chiffinade of basil leaves and a twisted bread stick Harvest Carrot and Beet Salad Marinated carrots and beets in a light Red Wine vinaigrette and placed on hearts of romaine lettuce. Vegetarian Lasagna Grilled Eggplant and zucchini, roasted peppers, layered with trio of cheeses, served with tomato sauce Tropical Fruit Dices Tossed with fresh mint and served with lemon Vodka sorbet. |
Table de Hote is a grouping of food courses for one price. With these menus I wanted to create affordable and interesting meals that included our Creative Gourmet service price. Also, included with no charge is your choice of Creative Gourmet dinnerware exclusively with Table de Hote for 2 service. Prices do not include gratuity but 15% will be added to your Final Payable Total. |