Appetizers

Cream of Broccoli and Cheese Soup

Beef and Barley Soup

Newfoundland Fish Cakes with Blueberry Chutney

Spring Garden Salad

Raspberry, Sundried, or Balsamic Spinach Salad

Served with mandarins, feta cheese, almonds, julienne of vegetables garnished with strawberries

Entrees

Stuffed Grilled Chicken Breast
A 6oz chicken breast grilled, butterflied and savory stuffed. Served with a red wine sauce.

Roasted Turkey Dinner
Fresh roasted turkey filled with a savory/cranberry dressing smothered in a rich savory sauce

Bone-In Chicken Breast
6-oz bone-in chicken breast grilled then filled with a chanterelle mushroom dressing served with a port wine sauce

Cornish Hen Dinner
½ Cornish Hen stuffed with white and wild rice served with a rice demi-glaze

Stuffed Pork Loin
Stuffed pork loin with apricots, dates & savory dressing served with a partridgeberry demi-glaze

Halibut Dinner
Poached or seared 5oz portion of Halibut finished with a lemon rosemary reduction

Poached or Grilled Salmon Dinner
6oz fillet of salmon cooked to your choice, poached or grilled, served with a citrus salsa garnished with a lemon wedge

Prime Rib Dinner
8oz of succulent prime rib served with Yorkshire pudding & au jus

Peppered Beef Tenderloin
6oz tenderloin of beef peppered and seared to perfection served with a merlot demi-glaze

Desserts

Fantasy Style Cheesecake
A rich cream cheese base cake served with raspberry coulis & sauce an-glaisse garnished with a rosette cream

Crème Caramel
Baked custard garnished with whipped cream, fresh fruit and sauce an glaisse

Crème Brulee
A rich smooth custard base with a caramelized topping served with whipped cream, fresh fruit and sauce an-glaisse

Apple Puff Pastry Bag
5oz stewed apple wrapped in phyllo pastry baked to perfection served with Baileys whipped cream on a warm caramel sauce

Triple Chocolate Fudge Explosion
A rich chocolate decadent dessert that melts in your mouth topped with shaved Belgium chocolate and whip cream

Trio of Desserts
Crème Brulee, Chocolate Panna Cotta & Cheesecake with blueberry coulis