Mushroom Phyllo Triangles
Sautéed mushrooms, Fresh dill, cream cheese wrapped in phyllo dough and baked


Lemon Chicken Lollipops
With a peach ginger dipping sauce


Pickerel Bites
Tender morsels of pickerel, cut bite sized, marinated in buttermilk, dusted with seasoned flour and fried golden brown


Baked Phyllo Vegetable Samosas
With Mango Chutney


Puff Pasty Napoleon Mushrooms
Puff Pastry triangles of wild mushrooms and wild rice with a garlic cream sauce


Seared Sea Scallops
Shaved anise and orange citrus slaw, Olive Tapenade


Lavender Crusted Prawns
with Fig Balsamic Vinegar and Extra Virgin Olive Oil

Quinoa-crusted Cedar Plank Salmon
with Whiskey, Birch and Maple syrup glaze


Beef Tournedos
Beef cut from tenderloin, with Gin and Juniper-Thyme infused Jus


Beef Wellington
Beef tenderloin encrusted with herb mushroom pate and wrapped in Puff Pastry and baked. Laced with spruce tip horseradish Jus


Roasted Breast of Chicken
filled with Red Clover Blossom mousse, laced with a vanilla bean cream


Roasted Half Cornish Game Hen
with Rhubarb-Strawberry Chutney


Lamb Loin Chops
with mustard and herbs. Laced with mint jelly


Rosemary Grilled Lamb
Loin chops with cranberry and peppered apple relish


Filet Mignon
With mushroom melody and cognac served on a tomato pedal flower garnish


Salmon, Scallops and Crab
Wrapped in phyllo with a tarragon sabayon sauce


Stuffed Chicken Breast
With fresh herbs, wild rice mix, bacon, rolled in Panko crumbs and laced with a Brandy Mustard Creme Sauce