(C) Creative Gourmet Inc. 2007
Inc.

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.