Selections

MAIN COURSE SELECTIONS

(Suggestions only, do not hesitate to inquire about other available choices.)

Poultry

  • TRADITIONAL TURKEY, fresh roasted with sage pesto, served with a traditional dressing
  • TURKEY a la RIENE, turkey in a sauce of mushrooms, peppers, scallions & heavy cream
  • COQ AU VIN, chicken in red wine sauce
  • CHICKEN ROASTED WITH FRESH HERBS
  • GRILLED CHICKEN TERIYAKI
  • BALONTINE OF CHICKEN CHASSEUR, STUFFED BREAST OF CHICKEN with tarragon mushrooms
  • JERKED CHICKEN
  • SOUTHERN FRIED CHICKEN
  • GRILLED BREAST OF CHICKEN with fresh Mexican salsa
  • BRAIZED ZESTY CHICKEN, joints of chicken with stewed tomatoes, julienne of peppers, red onions, and mushrooms
  • CHICKEN ALSACE with artichoke hearts and tomato
  • FESTIVAL CHICKEN stuffed with roasted peppers, sun dried tomato and smoked gruyere
  • BACON WRAPPED BRIE & HERB  STUFFED BREAST OF CHICKEN

Pork

  • ROASTED LOIN, mustard crusted, carved and served with apple dressing
  • GRILLED CHOPS, with Tropical Fruit Chutney
  • APPLE STUFFED LOIN
  • PARMESAN with chunky tomato basic sauce
  • GLAZED PINEAPPLE HAM, carved or served sliced
  • HIGHLAND HAM STEAK, a scotch cream sauce with concasses of tomato
  • BAVARIAN SAUSAGE grilled with peppers, onion and sauerkraut

Lamb

  • LEG OF LAMB, carved whole or boned and stuffed
  • CURRIED LAMB,  cubed meat in thick curried stew
  • LAMB RAGOUT.  Braised lamb with fresh herbs garlic tomato, julienne celery onion peppers and carrot 

Beef

  • FRESH CARVED INSIDE ROUND OF BEEF (the best cut of the hip)
  • PEPPER STEAK, classic green peppercorn sauce or with julienne of green bell and red onion in a red wine sauce
  • ROULADEN, thin slices of beef rolled and filled with a mushroom brunnoise and a pickle, wrapped with bacon and braised in red wine
  • BOURGUOINNE
  • MEATBALLS, Sauerbraten, sweet & sour, B.B.Q., or Teriyaki
  • KEBABS  available in chicken, beef and pork, or any option you would like
  • THAI CURRIED with red or green hot curry paste, peppers and apples
  • BEEF WRAPPED SCALLIONS or ASPARAGUS
  • RAGOUT Italian stew of julienne or carrots, celery & onions with tomato, fresh herbs & white wine
  • CURRIED BEEF with yellow masala curry, coconut and pineapple

Seafood

  • MUSSEL MARINARA, mussels steamed in a white wine, chunky basil tomato sauce
  • SOLE STUFFED WITH ASPARAGUS, white wine and dill cream
  • SEAFOOD NEW BURG, mixtures of seafood, mushrooms, tri-colour peppers & scallions in heavy cream
  • LOIN OF WILD SALMON served with either a strawberry & roasted jalapeno fruit compote, roasted pepper Thai sauce or dill and white wine

Other

  • AL FORNO PASTAS (i.e. lasagna, cannelloni, manicotti, etc.)
  • RISOTTO, an Italian ride dish creamy in texture, available with mushrooms, sausage or seafood
  • PAELLA, spicy dish of chicken, sausage, shellfish & rice
  • VEGETARIAN DISHES made to order
  • PASTA STATION made to order in front of guest **

SALADS

Please do not hesitate to ask for a salad that does no appear here. Family recipes are welcome, that is how our list grows!

Potato

  • BAVARIAN, smoked bacon, celery, and red onion in a creamy mustard red wine vinaigrette
  • POTATO DE POMPADORI, potato and tomato with black olives, massive amounts of garlic and fresh herbs tossed in olive oil and red wine vinegar
  • PICNIC, traditional mix of celery, radishes, onions and hard boiled egg

Pasta Salads

(we have many kinds, these are just some we do with tri coloured pasta)

  • SEAFOOD PASTA, mixture of crab, tuna, shrimp, clams and other seafood, tossed in a creamy dressing
  • MONTREAL SMOKED MEAT PASTA tossed with dill pickles, onions, pepper and cheddar cheese
  • GENOA PASTA salami with tomatoes, black olives, garlic, onions and havarti tossed in a garlic herb dressing
  • PASTA PRIMA VERA, market vegetables in a herb cream dressing
  • GREEK PASTA

Rice

  • NASI GEORING curried rice salad with ham, ginger, scrambled eggs, onions, peppers, celery and peas in a tangy vinaigrette
  • CANTONESE, Soya sauce, sprout varieties, candied gingered onions, peppers and olive oil
  • MEXICAN, corn, diced tomato, jalapeno and tri-coloured bell peppers, avocado in a zesty vinaigrette

Others

  • FENNEL SALAD, Fennel or Anise thinly sliced with button mushrooms, garlic, red onion dice, fresh grated Romano cheese, lemon & extra virgin olive oil (seasonal)
  • CUCUMBER with roasted red peppers in a dill cream dressing
  • GREEK, tomatoes, cucumber, peppers, red onions, black olives, and feta cheese tossed in extra virgin olive oil, red wine vinaigrette, traditional service or tossed with romaine lettuce
  • GAZPACHO, tomato, cucumber, tri-colour peppers, celery, red onions, and green olives in a spicy vinaigrette
  • AUNTY EM’s BROCCOLI tossed with bacon, raisins and toasted pine nuts in a sour cream dressing
  • HAWAIIAN BROCCOLI tossed with pineapple, tri-coloured peppers, red onions and toasted sesame seeds in a curried vinaigrette
  • CAULIFLOWER WITH BACON and cheddar in a sour cream dressing
  • CAULIFLOWER WITH SUN DRIED TOMATOES in cider vinaigrette
  • COUSCOUS WITH SNOW PEAS in lemon and olive oil
  • COUSCOUS WITH CURRENTS, chopped celery, onion, carrot and orange segments with mint ginger dressing
  • MARINATED MUSHROOM, in either a balsamic or cider vinaigrette with tri-coloured peppers and red onions
  • ANTI PASTA, cauliflower, artichoke hearts, mushrooms, red onions, tri-coloured peppers tossed in a tarragon vinaigrette
  • 9 BEAN SALAD, with massive amounts of fresh herbs, red wine vinegar and extra virgin olive oil
  • WALDORF, apples, walnuts, raisins, celery and mayonnaise
  • ASIAN SLAW, Bok choy, cabbage, carrots, onions in a ginger sesame dressing
  • COLE SLAW
  • CHICK PEA WITH SUN DRIED TOMATO in herb cider vinaigrette
  • TOMATO & FRESH BASIL, in a balsamic vinaigrette, with the option of feta or boccochini cheese
  • CAESAR SALAD, fresh made dressing with real bacon and country croutons
  • CARROT NICOISE, carrots, scallions and raisins in a French dressing
  • MIXED GREENS with raspberry vinaigrette
  • STRAWBERRY ASPARAGUS tossed together with toasted pine nuts (seasonal, MAY JUNE JULY AUGUST)
DESSERTS  

Varieties of desserts vary upon the size of the function, you may choose however; the desserts you wish to see on the buffet.

  • BAKED & FRESH CHEESE CAKE
  • CARROT CAKE
  • MOUSSE & BLACK FOREST CAKES
  • FRESH FRUIT
  • COOKIES
  • PETIT FOURS
  • STRUDDLE
  • TARTS
  • SQUARES
  • PIES OF ANY FLAVOURS 
  • TRIFLE, etc….