Appetizer
Second Course
Charcuterie Platter
Cognac pâté, prosciutto, farmer sausage, Brie, goat cheese served chilled with olives, gherkins & fig jam
Bruschetta
Vegetarian
fresh tomatoes mixed with feta, garlic, fresh basil & onion marinated with balsamic vinegar, lemon juice and olive oil, served on warm brioche
Jumbo Prawns
pan seared with red onions, fresh garlic & vine ripened tomatoes
Escargots à la Bourguignonne
traditionally with butter, garlic, shallots & herbs
Classic Caesar
with romaine hearts, parmesan & freshly baked croutons
French Onion Soup
classically prepared with port wine topped with an Emmenthal & Parmesan crostini
Main Course
Dessert
Fresh Haida Gwaii Halibut
served with a pistachio crust & a champagne cream sauce; garnished with baby shrimp & fresh pea shoots
Abbotsford Chicken Oscar
breast of chicken stuffed with cream cheese & spinach topped with Dungeness crab & rich béarnaise
Filet Mignon & Lobster Tail AAA Tenderloin
with peppercorn sauce accompanied with a broiled lobster tail
Roast Rack of Lamb
primed with Dijon mustard & a mint demi-glaze
Butternut Squash Ravioli
Vegetarian
served with a roasted red pepper cream sauce, garnished with pine nuts & parmesan cheese
Pot de Crème
espresso chocolate mousse with fresh strawberry coulis garnished with roasted pistachios & vanilla whip cream
Fresh Strawberries
drizzled with Grand Marnier served over vanilla ice cream
Kahlua Cheesecake
topped with caramelized pecans & whipped cream
Crème Caramel
a light caramel flan custard