Table Service

First service
Choice of a casual starter Ex: smoked pork served on butternut squash puree and garnished with salted caramel and sprouts
 
Second service
Choice of a casual starter ex:
Rustic mix of asparagus and carrots seasoned with balsamic and maple vinaigrette.
 
Main Meal (choice of)
Supreme chicken breast with lemon and coriander garnished with white butter and accompanied by cream cheese mashed potatoes and garden vegetables
 
Beef strip steak topped with red wine demi-glace accompanied by cream cheese mashed potatoes and garden vegetables
 
Tower of eggplant and fresh vegetables garnished with tomatoes and black olives
 
Dessert
Choice of a casual dessert: see our varieties of our desserts

First Course
Italian wedding soup made with veal, orzo, and spinach
 
Second Course
Black olive and feta, zucchini stack topped with olive oil and balsamic vinegar
 
Main Course (choice of)
Chicken Kiev topped with a thyme béchamel sauce. Served with scalloped potatoes and asparagus
 
Rib Eye steak topped with a shrimp béarnaise sauce. Served with scalloped potatoes au gratin and asparagus.
 
Spinach and camembert ravioli in a coriander rosé sauce
 
Dessert
New York cheesecake

First Course
Smoked duck breast stuffed with foie gras and apples
 
Second Course
Tomato salad topped with arugula, yellow beans, and balsamic vinaigrette.
 
Main Course (choice of)
Crab stuffed chicken breast served with a lobster sauce. Served with mini potatoes and garden vegetables.
 
Filet mignon topped with a red wine demi glaze. Served with a garlic buttered lobster tail, mini potatoes, and garden vegetables.
 
Spinach and mushroom flake topped with a fine herbs and cheese sauce.
 
Dessert
Dacquoise and strawberry stack topped with a dark chocolate ganache and fresh strawberries.

Cocktail style meal
Enough food for a whole meal.
 
Maple glazed smoked salmon serve on a fresh cucumber with cream cheese
 
Poached pear wrapped in arugula and prosciutto topped with balsamic caramel
 
Radish, fennel, and apple canape topped with a Dijon and tarragon vinaigrette
 
Veal kefta served with cilantro yoghurt and grilled raisins
 
Pulled pork profiterole topped with a beer barbecue sauce caramelized onions
 
Fumé blanc tomato and parmesan stuffed mushrooms
 
Gorgonzola stuffed Medjool dates and wrapped in bacon
 
Butternut squash and maple falafels topped with a cumin and ginger yogurt
 
Pork and peach bundles topped with a red wine demi glaze
 
Tomato and chilli ice cream topped with fresh basil
 
Cream cheese mousse served on a dark chocolate brownie topped with caramel