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 Bourguignon
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 and 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 and 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 and vanilla whip cream
Fresh Strawberries
drizzled with Grand Marnier served over vanilla ice cream
Kahlua Cheesecake
topped with caramelized pecans & whipped cream
Crème Brûlée
light custard with a hard crust of sugar, topped with whipped cream