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 


Portobello Stack, Grilled Vegetables, Seared Polenta Cake, Roasted Tomato Sauce
Eggplant Braciole, Thin Layers of Eggplant Poached in Olive Oil and Wrapped around a Filling of Eggplant and Roasted Crushed Cauliflower Finished with a Green Salsa Verde
Spinach and Cheese Ravioli in a Pesto Cream Sauce
Eggplant and Zucchini Parmesan


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 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
Wild Mushroom Risotto
Lemon and Pistachio Pilaf
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

Advanced Choice of Entree Additional $2 Per Person
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

Pricing Based on Minimum 100 People