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VEGETARIAN:<br />
BUTTERNUT SQUASH RAVIOLI tomato basil sauce 22<br />
BRAISED LENTILS DU PUY fennel confit, kale in virgin oil, tomato tatin,<br />
parsley butter 22<br />
MUSHROOM STROGANOFF 22<br />
SIDES (choice of 2: one vegetable & one potato)<br />
VEGETABLES:<br />
WINTER (nov - mar)<br />
cauliflower<br />
broccoli<br />
green beans<br />
carrots<br />
turnips<br />
SUMMER (apr - oct)<br />
asparagus<br />
tomatoes<br />
peppers<br />
green beans<br />
snow peas<br />
POTATOES:<br />
roasted fingerling<br />
buttermilk mash<br />
oven roasted spiced<br />
caramelized onion mash<br />
Special dietary substitutions can be made available upon prior request.<br />
With a choice of entrée, the cost per person is based on the higher priced item, regardless of your<br />
guests’ selection due 5 business days prior. There is a maximum choice of two entrées plus a vegetarian<br />
selection accompanied with the same sides. Please note, the convenor is to provide a place card per<br />
setting, indicating the entrée selection.<br />
Dessert<br />
SIGNATURE CHOCOLATE ALMOND COOKIES seasonal berries 6 GF<br />
SORBET lemon or mango or raspberry 6 GF<br />
WHITE CHOCOLATE CARAMEL CHEESECAKE toasted pecans 8<br />
LEMON MERINGUE CHEESECAKE 8<br />
BANANA CREAM TART, CARAMELIZED BANANA toffee crumble 8<br />
SALTED DARK CHOCOLATE & CARAMEL TART 8<br />
CHOCOLATE RASPBERRY MOUSSE 8<br />
MASCARPONE MOUSSE blueberry compote 8 GF<br />
GRAND MARNIER CRÈME BRÛLÉE dehydrated orange 8<br />
SUMMER FRUIT PAVLOVA whipped cream 8 GF<br />
GF = G L U T E N - F R E E = V E G ETARIAN = V E G AN<br />
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