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Table de Hote is a grouping of food courses for one price. With these menus I wanted to create affordable and interesting meals priced per person that included our Creative Gourmet service price. Creative Gourmet Service Charges: Up to 10 People $100 Over 10 People $150 Over 20 People $250 Prices do not include gratuity but 15% will be added to your Final Payable Total. |
Selection One Your Choice of: Trio of Tomato Salad Three different varieties of tomatoes tossed with fresh basil and cracked pepper vinaigrette OR Tri of Mushroom Tart A mixture of mushrooms with leeks baked inside a Portobello mushroom melted with Havarti cheese with red pepper jelly from the Farmer's Market. Alberta Beef Tenderloin Beef Tenderloin medallions served with grilled romaine leaves coated in fresh Caesar dressing garnished with olives, parmesan and roasted garlic. Chefs Creative Gourmet Sorbet Chef's choice of flavourful fruit puree matched with liquor |
Selection Two Vibrant and Green, Spinach and Stilton Soup Pureed spinach and cream with an underlay of Stilton cheese and served with a twisted bread stick. Lamb Ratatouille Rack of Lamb broiled to your liking and served as chops eggplant ratatouille, wild rice sauté and drizzle of Madeira Demi glaze. Chefs Creative Gourmet Sorbet Chef's choice of flavourful fruit puree matched with liquor |
Selection Three Chefs Creative Gourmet Sushi Rolls Japanese seaweed wrapped with sushi rice and coupled with Chefs choice of vegetable or fruit fillings. Accompanied with assorted dipping sauces Thai cabbage slaw Assorted Chinese cabbage with julienne of carrots, peppers and onions tossed with a Hoi sin ginger vinaigrette Grilled Fillet of Halibut, With lemon grass glaze, topped with cilantro citrus salsa, Vermicelli noodles tossed with snow peas, Bean sprouts and bell peppers. Chefs Creative Gourmet Sorbet Chef's choice of flavourful fruit puree matched with liquor |
Selection Four French Onion Soup Caramelized onions in a rich broth topped with a Swiss Cheese crouton Meat Loaf Rouladen Lean beef rolled with mushroom, spinach, sun dried tomatoes, served with demi glaze and assorted fresh vegetables. Vanilla Bean Ice Cream Garnished with a pastry wafer and strawberry compote. |
Selection Five Chef's Introduction Salad An introduction and overview of the Chef Baby seven leaf salad coupled with Chefs choice vinaigrette and accompaniments Flower of Smoked Salmon Smoked salmon rosebud, avocado rings, cucumber slices, crème fraiche Seafood Linguini Seared Scallops and Prawns tossed with linguini snow peas, bean sprouts, bell peppers, mushrooms and tomatoes lemon and lime simple sauce, herb oil drizzle Chefs Creative Gourmet Sorbet Chef's choice of flavourful fruit puree matched with liquor |
Selection Six Crisp and Fresh Creative Salad Fresh greens with tomatoes, cucumber and market berries, tossed with yogurt lemon dressing and pecan pieces. Atlantic Salmon Fillet Crusted with poppyseed laid on green tea basmati rice, Triple berry compote. Tropical Fruit Finish Puree of tropical fruit married with cream cheese on a square of graham crumbs. |
Selection Seven Spinach Salad Mixed with bell peppers raspberry vinaigrette, toasted pecans and mandarin oranges. Bacon wrapped Chicken Chicken stuffed with herbs and feta, wrapped in bacon. Duo of baby potatoes Drizzle of saffron tomato jus. French Bordeaux Poached Pears With a dollop of Chantilly cream and grated dark chocolate. |
Selection Eight Summer Coleslaw Thinly sliced cabbage tossed with trio of julienne bell peppers tossed in a sour cream yogurt dressing. Tomato Bruschetta, Served with herb toast points. Gourmet Entrée Salad Pecan crusted Chicken served with mango filed green salad tossed in honey mint dressing. Fresh Seasonal Berries Doused with Chambord liquor and served with Chantilly cream. |