Plated Breakfast Scrambled Egg 29 Mint Melon Salad Syrup Fresh Croissant Muffin Scrambled Egg Cheddar Cheese Chives Crispy Bacon Hash Brown Potatoes Caramelized Onions Fruit Juice Coffee/Tea Salmon & Egg 32 Citrus Fruits Local Berry Salad Fresh Croissant Breakfast Loaves Muffins Smoked Salmon Hash Poached Egg Spinach Potatoes Artichoke Zucchini Dill Hollandaise Maple Sausage Or Turkey Sausage Fruit Juice Coffee/Tea Healthy to the Core 30 Mixed Berry Almond Milk Smoothie (V) Gluten Free Muffin Loaf (GF) Roasted Tomato Basil Crispy Root Vegetables (GF, V) Gluten Free Pancake Maple Syrup (GF, V) Chicken Apple Sausage (GF) Fruit Juice Coffee/Tea Add ons Hash Browns Maple Pork Sausage Turkey Sausage (GF) Bacon Chicken Apple Sausage (GF) 3 4 5 4 4 2
Three-Course Plated Lunch Minimum 20 persons. Please select one soup or salad, one entree, and one dessert. To ehance your meal to four courses, add $5 per person. Inlcudes fresh bread rolls, coffee and tea. Price determined by entree. Soup Salad Alberta Beef Barley Root Vegetables Beef Broth Arugula Baby Spinach Orange Segments Baby Beets Dried Figs Honey Lime Vinaigrette (VN, GF) Cream Of Prairie Mushroom Blend Porcini Veloute Truffle Cream (V, GF) Potato Leek Pickled Vegetables (V, GF) Mulligatawny Soup Chicken Rice Curry Nutmeg Coconut Milk (GF) Roasted Butternut Squash Apple Maple Dijon Cream (V, GF) Roasted Red Pepper Tomato Bisque Avocado Cream (V, GF) Field Greens Tomatoes Cucumber Carrot Roasted Beets Signature Dressings (VN, GF) Mediterranean Romaine Lettuce Kalamata Olives Cherry Tomatoes Feta Cheese Bell Peppers Herb Vinaigrette (V, GF) Smoked Duck House Smoked Duck Breast Pea Shoots Cucumber Grape Tomatoes Sesame Thai Vinaigrette (GF) Tomato Bocconcini Pesto Aged Balsamic (V, GF) Roasted Beet Red Golden Beets Field Greens Crumbled Goat Cheese Sunflower Seeds Poppy Seed Vinaigrette (V, VN) 18
Main 48-Hour Braised Alberta Beef Short Ribs Horseradish Mashed Potatoes Maple Root Vegetables Merlot Jus Breast Of Chicken Forestière Marinated Chicken Breast Parmesan Polenta Prairie Mushroom Blend Sauce (GF) Citrus Mojo Flank Steak Roasted New Potatoes String Beans Charred Tomato Sauce Butter Chicken Onion Tomato Curry Sauce Basmati Rice Papadum Teriyaki Glazed Salmon Cucumber-Daikon Relish Coconut Rice Ginger Scented Vegetables Tofu Timbale Marinated Grilled Tofu Portobello Mushroom Grilled Vegetables Red Pepper Emulsion Balsamic Glaze (V, VN) Dessert 38 Chocolate Mousse (GF) Bitter Chocolate Tart Vanilla Cream (V) 36 Passion Fruit Tart Berry Compote Sweet Cream Coconut Panna Cotta (V, VN, GF) 38 Crème Brulé Vanilla Bean (GF) New York Cheese Cake Strawberry Coulis 36 37 29 19
Three-Course Plated Dinner Minimum 20 persons. Please select one soup or salad, one entree, and one dessert. To ehance your meal to four courses, add $6 per person. Inlcudes fresh bread rolls, coffee and tea. Price determined by entree. Soup Salad Potato Leek Cappuccino Truffle Oil Crispy Bacon (GF) Arugula Baby Spinach Orange Segments Baby Beets Dried Figs Honey Lime Vinaigrette (V, VN, GF) Cream Of Prairie Mushroom Blend Porcini Veloute Truffle Cream (V, GF) Alberta Beef Barley Root Vegetables Beef Broth Apple Parsnip Spiced Puree Of Roasted Apples Parsnips Smoked Paprika Crème Fraiche (V, GF) Seafood Chowder Crispy Leeks Smoked Duck House Smoked Duck Breast Pea Shoots Cucumber Grape Tomatoes Sesame Thai Vinaigrette Mediterranean Romaine Lettuce Kalamata Olives Cherry Tomatoes Feta Cheese Bell Peppers Herb Vinaigrette (V, GF) Salad With Chilled Prawn (Add $3) Grilled Artichoke Salad Tomato Fondue Saffron Aioli Roasted Butternut Squash Apple Maple Dijon Cream (V, GF) Pear Grapefruit Candied Pecans Frisée Watercress Feta Cheese Grapefruit Vinaigrette (V, VN, GF) Tomato Basil With Plum Tomatoes Garlic Onion Confit Fresh Basil (V, GF) Tomato Bocconcini Pesto Aged Balsamic (V, GF) Mulligatawny Soup Chicken Rice Curry Nutmeg Coconut Milk (GF) Beet Salad Roasted Red Golden Beets Winter Greens Goat Cheese Mouse Candied Pistachio Champagne Vinaigrette (V, GF) Quinoa Tabbouleh Baby Bocconcini Vanilla Tomato Baby Kale Date Lemon Vinaigrette (GF, V) 37
Main Beef Tenderloin Smoked Tomatoes Shallot Relish Parmesan-Leek Gratin Potatoes Rosemary Jus (GF) Slow Roasted Prime Rib Horseradish Mashed Potato Butter Vegetables Rosemary Jus Supplement With Yorkshire Pudding (Add $2) Lamb Ossobuco Sundried Tomato Polenta Medley Of Vegetables Confit Of Vine Tomatoes Zaytoun Jus Steak Prawn Broiled New York Steak Tiger Prawn Chive Risotto Market Vegetables Brandy Peppercorn Sauce (GF) Chicken Saltimbocca Roasted Chicken Prosciutto Chip Olive Polenta Market Vegetables Marsala Demi (GF) 63 61 61 63 Sous Vide Chicken Roulade Spinach Sundried Tomato Maple Roasted Root Vegetables Pommes Puree Sage Jus (GF) Red Miso Salmon Roasted Cauliflower Oven Dried Tomato Quinoa Sake Butter (GF) Kale Ricotta Ravioli Wild Mushroom French Beans Medley Saffron Sauce (V) Squash Linguini Red Pepper Coconut Pesto Sauce Almonds (V, VN, GF) 56 58 45 39 55 38
Dessert Flourless Chocolate Torte Raspberry Coulis (GF) Palette Cleansers (Additional $3.50 per person) Orange I Cranberry Granite (VN, GF) Vanilla Crème Brule Fresh Berries (GF) Coconut Panna Cotta Caramelized Banana (VN, GF) Key Lime Pie Candied Lime Meringue Lemon Sorbet (VN, GF) Champagne Sorbet (VN, GF) Ginger I Mint Granite (VN, GF) Frozen Grapes I Maple Sugar I Calvados (VN, GF) Caramel Apple Cheesecake Cinnamon Pumpkin Puree Chocolate Truffle Mousse Cake Oreo Crumbs Strawberry Coulis Mocha Dome Espresso Anglaise 39