HORS D’OEUVRES
Hors d’oeuvres
are waiter-passed on Silver Trays
garnished with Fresh Tropical Flowers
and the appropriate Provincial Flag
Lemon Chicken Tenders
Tender pieces of Ontario Free-Range Chicken
sautéed with Lemon and Fresh Thyme
Crab and Fennel Cakes
Yukon Crab, Herbs, and Fennel lightly-fried
and accompanied with ‘Yukon Jack’ Dipping Sauce
Duck
Smoked Quebec Duck Breast on Multigrain Breads
Accompanied with Cumberland Sauce
Pheasant
in Phyllo
Roasted Manitoba Pheasant
Wrapped in thin layers of Phyllo Pastry
Lobster
Bouchèes
Nova Scotia Lobster and Pernod Cream
served with Miniature Vol-au-vents
Oysters
P.E.I. Oysters served on the half-shell
with Lemon, Pepper and Tabasco
DINNER
Buffets are tastefully decorated with Fresh Flowers
and the appropriate Provincial Flags are displayed by the dishes
Sea to Sea
Cedar
Plank Salmon
Sides of B.C. Salmon are tied to Cedar Planks
Roasted with Rosemary and Thyme and served with
Watercress Lime Mayonnaise
Mussels
P.E.I. Mussels steamed with White Wine
Tomato Concasse and Fine Herbs
Prairie
Harvest
Long Grain and Canadian Wild Rice
Marinated
Vegetables
Seasonal Blanched Vegetables tossed
in an Herb and Niagara Wine Marinade
The
Bread Basket
Corn Bread and Baguette
Sweet Butter
From The Farm
Alberta
Beef
Striploin of Alberta Beef roasted under a canopy
of Cracked Black Peppercorns
Pork
Loin of Ontario Pork roasted with
Cloves, Thyme and Nutmeg
Smoked
Turkey Breast
Quebec Boneless Breast of Turkey
Chef-Carved and displayed on fully garnished platters
Condiments
Horseradish Cream, Dijon and Pommery Mustard,
Apple and Raisin Chutney, Tomato Concasse,
Herb Mayonnaise, Chiffonade of Lettuce
Garden
Greens
Ontario Lettuce, Plum Tomatoes, Red Onion,
Carrot Lattice splashed with Grand Marnier Vinaigrette
Potato
Salad
P.E.I. Potatoes mixed with Julienne of Seasonal Vegetables
in an Herb Mayonnaise
Bread
Basket
Assorted Miniature Rye and Multigrain Rolls
Sweet Butter
GRAND FINALE
The
Dessert Table signifies the melting pot
of cultures that makes our Canada a true mosaic.
It offers delicacies from all backgrounds.
Miniature
Chocolates and Pastries
Walnut
Apple Cake
Almond
Cookies
Chocolate
Truffle Torte Cake
Hazelnut
Maple Strudel
Fresh
Berries
Raspberries, Blueberries, Blackberries
Strawberries, Boysenberries
Served with Mandarin Napoleon Crème Fraîche
Selection
of European and Canadian Cheeses
Biscuits, Crackers and Toasts
24-karat Gold Flakes sprinkled on all Desserts
Service
of Coffee and Tea
Gevalia Coffee, Selection of Teas
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