Sample Menu

Coarse 1

Marinated Heirloom Tomatoes

with Fresh mozzarella cheese and basil drizzled with vincotto and extra virgin olive oil

Coarse 2

Seared Chilean Sea Bass

on a bed of baby bok choy, fennel, and leek

drizzled with a saffron broth

Coarse 4

Any of these three can be chosen but has to be done ten days before the event. Must confirm with no substitutions after confirmed

Grilled shrimp and seared sea scallops

on potato pure with a Bake Apple Burre Blanc

or

Braised Lamb Shank with truffled mashed potato

and roasted vegetables drizzled with a

Rodrigues Black current wine glaze

or

Marinated boneless half chicken

on a roasted garlic potato puree with a lemon thyme butter

reduction

or

Sceared duck breast with a pineapple glaze

on potato puree with roasted vegetables

Coarse 5

Please select only one

Delicate poached pear

topped with

Rodrigus Blueberry wine reduction

or

Newfoundland steamed blueberry pudding

with chocolate sauce with a hint of

Dark Rum