Plated Dinners

Plated Dinners





Plated Dinner

Wild Mushroom Cappuccino
Butternut Squash and Crème Fraiche
Roasted Potato and Frizzled Leeks
Roasted Vegetable Chowder
Seafood & Sausage Gumbo



Mixed Greens with Spiced Almonds, Sun-Dried Cranberries and White Balsamic Dressing
Organic Field Greens with Manitoba Tomatoes, Cucumbers & Balsamic Vinaigrette
Caesar Salad with Chef’s Housemade Caesar Dressing
Spinach & Arugula with Walnuts, Dried Cranberries, House Dried Pear Chip and Cranberry Vinaigrette
Mixed Greens with Blue Cheese Powder, Green Apple Panna Cotta and a Calvados Apple Vinaigrette



Wild Mushroom Stuffed Chicken with Fresh Thyme Cognac Shallot Cream Sauce
Chicken Picatta – Lightly Breaded with a White Wine, Lemon and Caper Butter
Asparagus & Chevre Stuffed Chicken Breast Served with Roasted Red Pepper Coulis
Pan Roasted Roulade of Chicken, Wild Mushrooms, Leeks, Sage, Smoked Mozza, Marsala Demi
Grilled Tarragon Chicken Breast – Marinated in Tarragon and Lemon Zest Served with a Citrus Crème Fraiche
Braised Chicken Breast Stuffed with Apples & Leeks in a Calvados Jus
Stuffed Chicken with Spinach, Cream Cheese, Shallots & Herbs in a Tomato Basil Cream

Grilled Rosemary & Garlic Glazed Pork Tenderloin with Fig and Fennel Compote
Cranberry Apple Stuffed Pork Loin with Cranberry Orange Reduction
Garlic Herb Stuffed Pork Loin with Mushroom Au Jus
Cabernet Braised Beef Short Ribs
Sirloin of Beef with House Smoked Tomato Relish
Tournedos of Beef Served with a Madeira Wine Reduction
Beef Tenderloin with Gorgonzola Cream




Grilled Asparagus
Asparagus with Parmesan Foam
Asparagus with a Lemon Tarragon Gremolata
Baby Carrots Tossed with Manitoba Honey
Farmer’s Market Vegetable Medley

Fresh Green Beans Nicoise
Green Beans with Roasted Almonds and Brown Butter
Green Beans with Hazelnuts, Rosemary and Caramelized Shallots

Roasted Yams with Pecans and Orange Butter
Roasted Squash with Grilled Green Onion Tossed in Honey Thyme Butter
Potato, Sweet Potato and Leek Torte
Roasted Autumn Vegetables – Butternut Squash, Rutabagas, Beets and Parsnips Roasted with Shallots, Sage,
Thyme and Oregano
Summer Market Vegetable Medley – Zucchini, Squash, Snow Peas, Cherry Tomatoes and Peppers Tossed in
Herb Butter



Leek Infused Mashed Potatoes
Yukon Gold and Sweet Potato Pave
Herb Roasted Baby Potatoes
Lemon and Herb Risotto Cakes
Wild Mushroom Risotto
Lemon and Pistachio Pilaf
Farro Pilaf with Dried Cherries and Toasted Almonds
Smashed Potatoes with Garlic, Butter and Topped with Parsley, Chives and Parmesan Cheese
Goat Cheese Mashed Potatoes



Carrot & Pineapple Cake with Cream Cheese
Chocolate Cremeux and Vanilla Macaroon with Raspberry Puree
Hazelnut Sponge Cake with Lime Mousse
Individual Strawberry Shortcake


Artisan Breads and Compound Butter, Coffee and Tea Service
Prices Plus Applicable Taxes and 15% Service Charge
Menu Includes Full Length Floor Linens, Napkins, China, Silverware, Glassware and Serving Staff