DINNER MENU
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All Entrees Include Rolls and Butter, Appetizer, Vegetables,
Choice of Potatoes or Rice, Dessert and Coffee or Tea

APPETIZERS
Mixed Garden Green Salad with your choice of one the following dressings
Choice of Dressings-Ranch with Fresh Herbs or Italian with Mediterranean Spices or Raspberry Vinaigrette touched with Lemon Pepper
Country Vegetable Soup with Parmesan Croutons
Spinach Salad with Sliced Egg and Pepper Ranch Dressing with Basil
Caesar Salad available for an additional cost

Gluten Free Thickening Agents Available for Sauces

DINNER SELECTIONS
(Can be Made Gluten Free)*

Beef or Chicken Vol Au Vent
Pastry Shell Filled with Beef or Chicken, Wild Mushroom Medley,
Pearl Onions and Merlot Wine Veloute

*Sautéed Breast of Chicken Supreme - Choice of Sauce:
Italian Lemon Pepper Sauce with Minced Parsley and Roasted Garlic and Du Jardine Sauce or Madagascar Peppercorn with Sautéed Plum Tomatoes

Chicken Richard
Lightly Breaded Chicken Breast Filled with Cheese and Fine Herbs
Finished with Chasseur Sauce touched with Brandy

*Roasted Alberta Beef with Chateaubriand Sauce
Demi-glaze Finished with Tarragon and Cayenne Pepper

Slowly Roasted Prime Rib
with a Burgundy au Jus and Yorkshire Pudding

Traditional Roast Turkey
With Sage and Onion Stuffing and Home-style Gravy and Cranberry Sauce
(Served Turkey limited to 200 people )

*Selections of Flavours(1)
Roasted Alberta Beef with a Sauteed Breast of Chicken
Finished with a Wild Mushroom Sauce, Infused with Red Onions and Fresh Herbs

*Selection of Flavors (2)
Roasted Chicken Breast with Steamed Salmon, topped with Blended Fresh Herbs and Draped with Roasted Red Onions & Madigascar Peppers, touched with Lemon Vodka

*Halibut with a Citrus Sauce
on a Bed of Blended Rice Crowned with Julienne Vegetables with Fennel

*Prime Rib with Prawns
Medium Roasted Prime Rib Crowned with Three Prawns
wrapped in a Roasted Garlic Butter Sauce and Sauteed Sweet Bell Red Peppers

Chicken Forestiere
Lightly Breaded Chicken Breast filled with Wild Forest Mushrooms and Roasted Spanish Onions with a hint of Swiss Cheese finished with a Bourbon/Thyme infused Veloute

*Roasted Alberta Tenderloin Served English Style
Finished with a Demi-glaze of Roasted Tomatoes, Herbs and Spiced Wine on a bed of Asparagus

*Roasted Rack of Lamb
Gently Roasted Lamb on Garlic Roasted Mashed Potatoes with Chives
Pan Sauce is Flamed with Tangle Ridge Whisky with a Touch of Rosemary

DESSERTS
Double Chocolate Mousse Cake with Raspberry Coulis
Apple Strudel with French Vanilla Sauce Garnished with Fresh Fruit
French Vanilla Custard with Butterscotch and Frangelico Sauce
Angel Light Cheese Cake with Chocolate Sauce and Strawberry Coulis
Tiramisu graced with a Cream de Amaretto Sauce and Kahlua Sauce
Carrot Cake with Cream de Amaretto

Chocolate Cadillac Cheesecake with Cream de Cacao and Amaretto (for an additional cost)
Exquisitely rich, smooth chocolate cheesecake made with the finest of chocolates.
Chocolate bits are folded in to the fresh whipped cream topping which is crowned with white and dark chocolate curls and finished with a drizzle of chocolate.

Strawberry Champagne Cheesecake (for an additional cost)
Vanilla cheesecake marbled with strawberry and baked atop a chocolate cookie graham base. Topped with exquisite champagne mousse, strawberry swirls & dark chocolate shavings.

Dessert Buffet
Assorted Cakes, Pies, Cookies & Squares (for an additional charge)

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