Appetizers:

• Portabella Mushroom stuffed with Asiago Cheese finished with Port Duxelle
• Smoked Salmon garnished with Red Onions Puree, Capers and Mascarpone Cheese
• Tiger Shrimp Cocktail served with Herb and Cognac sauce
• Veal Pate with Sauce Cumberland
• Smoked Peppered Duck Breast
• Caribbean Red Snapper with Papaya Salsa
• Caramelized Onion and Tomato Tart with Red pepper Coulis
• Lobster Ravioli with Mascarpone Sauce
• Lamb Terrine fine Garnished
  
  Soups:
  
  
• Wild Mushroom Bisque
• Roasted Garlic and Butternut Squash
• Beef Consommé with Vegetable Julienne and Sherry
• Cream of Green Asparagus
• Seafood Chowder
  
  Salads:
  
  
• Rocky Mountain S pring Field Mix with a Dijon Basil Vinaigrette
• Traditional Greek Salad with Calamato Olives
• Fresh Spinach Leaves mixed with Bacon, Eggs and Mandarin Oranges served with
• A Poppy Seed and Lemon Dressing
• Traditional Canadian Caesar Salad
• California Red Leaf Lettuce with chilled Lobster Tail with a warm Honey Vinaigrette
  
  Entrees:
  
  
• 6 oz. Beef Tenderloin finished with a Green Peppercorn Sauce
• Organic Free Range Chicken stuffed with Cream Cheese and Red Peppers
• New Zealand Rack of Lamb with a Mint Whiskey sauce
• Chicken Cordon Bleu with a fine Mushroom Sauce
• Sautéed Halibut with Yogurt Dill sauce
• Grilled Salmon Filet with Wasabi
• Beef Rib Eye Steak with Sauce Béarnaise
• Cornish Game Hen with Red Wine Sauce
  
  Side Dishes: (choice of two)
  
  
• Pommes Chateau Red Cabbage
• Wild Rice Snow Peas
• Spatula Baby Carrots
• Oven Roasted Potatoes Green Beans
• Roasted Garlic Mashed Potatoes Baby Spinach
• Linguini Eggplant Napolean
• Basmati Rice Grill Tomato
• Scallop Potatoes Stir Fry Vegetables
  
  Desserts:
  
  
• Grand Manier Parfait
• Sacher Torte
• Austrian Apple Strudel
• Passion Cheese Cake
• Chocolate Mouss