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Ambient
- East gate duck confit on wild rice cakes
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Ham & yam scone with house made corn relish
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Woodland mushroom, pear & chevre strudel
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Tuscan sun antipasto skewer
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Pearl of paella on scallop half shell
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Bite sized latkes with prosciutto crisp
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Oven dried roma tomatoes on parmesan tuile
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Cherry bocconcini & grape tomato swords
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Sage & black pepper scented shortbread
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Country corncakes with smoked salmon crisps
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Caesar teasers
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Twisted vodka prawn & melon skewer
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Bombay chapatti rolls
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Chicken & lychee with thai monk curry dip
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Chevre & peppered blood orange marmalade crostini
Warmed
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Satay medley:
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Chipotle chicken with tequila lime sauce
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Wild BC sockeye salmon with kumquat citrus sauce
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Beef tenderloin with creamy blue cheese whiskey dip
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Lean pork loin with drunken pineapple salsa
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Honey soy vegetable with red pepper miso dip
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Warm profiteroles with brie & roasted garlic apricot
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Artichoke heart & spinach pastry puffs
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Gourmet milano pizza wheels
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Garlic herbed escargot & portobello mushroom in vol au vents
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Petite beef wellington with horseradish cream
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Summer burger buddies
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Traditional or not so traditional sausage rolls
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Classic sausage & dijon
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Venison & blueberry
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Chicken & lemongrass
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Spicy lamb & mint
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Chicken & sake
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Platters to Graze On
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Whole baked brie with rhubarb conserve
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Halibut en papillote with coconut mint chutney
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Sweet potato tart with california walnut crust
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Emelle's famous tribute to pithiviers
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Black forest ham & guyere torte
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Memories of peschici antipasto platter, Vegetarian or Charceture
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Butternut squash soup sips with cinnamon crème fraiche and Savoury pumpkin seed biscotti
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Fresh vegetable garden in a wheat grass meadow, served with dip trio
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International cheese board with baskets of sliced baguettes, biscuits & artisan breads
Carvery Micro Meals
- Demi turkey breast stuffed with celery sage & artisan breads, Roasted garlic fingerling potatoes
with Fresh herb & pinot gris gravy
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Grilled whole beef tenderloin, Brussel sprout hash & caramelized shallots and Bourbon blue cheese jus
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Roasted stuffed pork loin with apple chutney,four potato gratin, Roast leg of lamb stuffed with rosemary foccacia dressing and blueberry mint tea jus |
