Cocktail Castoff
Garden Crisp Vegetable Medley with Curry Dip
Savoury Oriental Spring Rolls with Plum sauce
Chilled Poached Shrimp Platter with Tangy Seafood Sauce and Creole Mustard

Dinner Bill of Fare
Tossed Field Greens with Honey Dill and Mustard Dressing
Carrot and Cauliflower Salad garnished with Coriander and Pickled Ginger Pina Colada Dressing
Roasted Lemon Pepper Chicken Quarters
Turbot Fish Creole baked with a zesty blend of Tomatoes, Mushrooms and Peppers
Red Beans and Rice
Freshly Baked Bread and Rolls with Sweet Butter

Dessert Presentation
Miniature Tarts, Cake Squares and Brownies
Seasonal Fresh Fruit Platter
Coffee & Tea

Cocktail Castoff
Garden Crisp Vegetable Medley with Curry Dip
Savoury Oriental Spring Rolls with Plum sauce
Robust Tomato and Basil Bruschetta Toasts

Dinner Bill of Fare
Classic Caesar Salad with Roasted Garlic Dressing garnished with Croutons and Parmesan Cheese
Mixed Baby Greens with Honey Dill & Dijon Dressing
Roma Tomato and Cucumber Salad with Feta and Oregano Vinaigrette
Floribbean Boneless Chicken Breast baked with Peppers, Red Onion Lime and Chili
Canadian "AAA" 4 oz Sirloin Steak napped with Peppercorn Jus
Teriyaki glazed Filet of Atlantic Salmon
Penne Pasta tossed with Sicilian Caponata
Maple Butter Glazed Root Vegetables
Baked Yukon Gold Potatoes with Sour Cream
Freshly Baked Bread and Rolls with Sweet Butter

Dessert Presentation
A Display of Seasonal Fresh Fruit and Berries
Midnight Madness Chocolate Cake & Carrot Cake
Coffee & Tea

Cocktail Castoff
Vegetable Spring Rolls with Honey Plum Sauce
Chicken Satay with Peanut Coconut Sauce
Thai Beef Steak with Lemon Grass and Basil on a Spear
Pyramid of Jumbo Shrimp and Cajun Style Kiwi Claws
Smoked Salmon with Pickled Daikan Radish and Young Ginger on Pumpernickel Rounds
Asian Bruschetta on Shanghai Man-Tau with Chili Garlic Back Bean Sauce

Dinner Bill of Fare
A Bouquet of Holland Marsh Greens with Grapefruit, Green Papaya, Mango, Lychee Fruit and Fresh Berries with Raspberry Vinaigrette
Classic Romaine Caesar Salad with Roasted Garlic, Capers and Dijon Mustard Dressing and Shaved Reggiano Parmagianno
Salad Caprese with Roasted Red Peppers and Buffalo Bocconcini Drizzled with Extra Virgin Olive Oil and Balsamic Vinegar
Chilled Moderne of Salmon Coulibiac Baked in a Delicate Puff Pastry with Organic Grain and Wild Mushroom Duxelle
Cold Roasted Collops of Chicken Breast Stuffed with Ricotta Cheese and Apricot
Roasted Prime Rib of Beef au Jus
Paupiette of Sole and Smoked Salmon Poached in Champagne, White Wine and Fresh Cream
Medley of Market Fresh Vegetables
Roasted Yukon Gold Potato Wedges with Rosemary and Thyme
Savoury Saffron Rice
An Assortment of Freshly Baked Foccacio, Calabrese, Multi-Grain and Whole Wheat Rolls with Sweet Butter

Dessert Presentation
A Display of Seasonal Fresh Cut Fruits and Berries
Imported and Domestic Cheeses with Wine Grapes and Baguette
Chocolate Cointreau Truffle Torte, Fresh Fruit Flan, New York Style Cheese Cake, Miniature Pastries and Tarts
Coffee and Tea