(C) Creative Gourmet Inc. 2007
Inc.
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.