Entrée

Roasted Boneless Chicken Breast stuffed with Broccoli Rabe, Wild Mushrooms and Pancetta-served with Grilled and Roasted Seasonal Vegetables

Individual Chicken Phyllo Wellingtons with Black Currant, Port Sauce-served with Roasted Garlic Smashed Yams and Green Asparagus Spears with Shaved Parmesan

Grilled Swordfish with Lemon, Caper and Parsley Relish-served with Wild Rice Palif and Sugar Snap Peas with Garlic, Ginger and Bell Peppers

Seafood Strudel with Black Caviar Cream Sauce-served with Vegetable Couscous and Timbale of Carrots, Spinach and Celery Root

Fillet of Beef Tenderloin with Brandy, Herb Cream Sauce-served with Potato-Basil Gratin, Caramelized Snow Peas and Oven Roasted Tomatoes

Rack of Lamb with Rosemary Jus, Candied Garlic, Cumin Roasted Potatoes and Sautéed Seasonal Vegetables

Sautéed Tenderloin of Pork Medallions with Caramelized Apples, Sage and Cider Sauce, served with Rosemary Roasted Potatoes and Sautéed Spinach and Cherry Tomatoes



Festive Menus

Cold Hors d’oeuvres
Hot Hors d’oeuvres
Hors d'oeuvres Displays
Soup
Appetizers
Salads
Entrée
Desserts
Champagne Brunch
English High Tea