Butternut almond bisque

Smokey tomato black bean with lime cream

Potato leek

Cream of asparagus

Carrot ginger bisque

Cream of wild rice and mushroom

Chipotle spiked corn chowder

Traditional miso soup

Thai Seafood broth with shrimp, scallops and mussels infused with lemon grass

 

SALADS

Baby green with and fresh herbs with Champagne vinaigrette

Baby spinach with marinated portabella mushrooms and red onions with herbed

balsamic vinaigrette

Mixed baby greens with pears, smoked Gouda, spiced walnuts with a pear vinaigrette

Spinach salad with strawberry vinaigrette

Asian pear and frisse 

Roasted pepper, cucumber and tomato 

Hearts of romaine with apricots, Danish blue and candied pecans with

apricot vinaigrette Simply great garden salad with a choice of Glen’s home made dressings.

 

SEAFOOD

Fennel crusted halibut with orange beurre blanc

Rainbow trout veronica with lemon, capers almonds and white wine

Pan seared sea bass with tomatoes and saffron broth

Drunken ginger sea scallops with sake and ponzu drizzle

Roasted shellfish with coriander, fennel and lemon

Walnut crusted tilapia with mango orange glaze

Grilled salmon (hot or cold) with Dill and shallot crème fresh

Sesame dipped Ahi tuna with cilantro mango puree

Cumin spiced jumbo shrimp with sweet chili sauce

 

CHICKEN AND PORK

Chicken florentine with roasted peppers artichoke hearts with lemon herb sauce

Coq au Vin chicken breasts cooked in red wine, with carrots, parsnips, pearl

onions and celery

Hawaiian baked chicken with mango pineapple chutney

Ricotta and herb stuffed chicken

Achiote grilled turkey

Yogurt braised chicken with cashew and raisins

Stuffed chicken breast wild rice, dried cranberries and pecans with apple cider glaze

Chilled lemon herbed chicken with white grapes and pinot grigio

Chicken francaise with sun dried tomato basil sauce

Honey mustard glazed pork tenderloin wit fruit salsa

Coffee spiked baby back ribs

Stuffed pork loin with dried fruit and brie with port wine demi glaze

Hand carved whole pit ham 

Roasted turkey breast

 

BEEF, LAMB AND GAME

Beef bourguignon in a rich red wine sauce with hearty root vegetables

Chili Rubbed flank steak

Moroccan style lamb with carrot and chick pea puree and brown butter mashed

Rack of lamb with a grainy mustard crusting and shiraz glaze

Roasted Beef Tenderloin with wild mushroom demi glaze

Tri colored peppercorn spiked New York strip steak with bourbon Roquefort sauce

Barolo- braised veal roast

Stuffed Veal chop with kalamata olive stuffing 

Veal Scaloppini with three mushroom Marsala

Herb crusted leg of lamb with minted chimichurri sauce

Pan seared duck breast with mixed berry compote 

Orange glazed buck breast dried cherry syrup

 

VEGETARIAN

Wild mushroom raviolis with champagne herbed light cream

Eggplant roulade with fresh herbs and ricotta

Risotto with butternut and sage

Gnocchi with sage and brown butter sauce

Goat cheese ravioli with peppers and brown butter

Phyllo triangles filled with spinach, walnuts and feta 

Red curry with mixed vegetables

Butternut sage risotto

Sesame baked tofu with chinese vegetables

Marinated portobello mushroom steak stuffed with borsin cheese

 

SIDE DISHES

Parmesan dusted broccoli and cauliflower

Sautéed mixed vegetables with olive oil and garlic

Sesame sautéed green beans

Grilled summer vegetables with Roasted root vegetable with balsamic glaze

Garlic roasted new potatoes with fresh parsley

Sour cream mashed potatoes in a variety of flavors

(garlic, horseradish, gorgonzola, beet)

Butternut squash with apples and brown sugar

Curried spaghetti squash diced vegetable

 

SIDE SALADS

Traditional Caesar salad (add grilled chicken, shrimp or marinated portabellas)

Wild rice salad with real raspberry vinaigrette

Minted tabouleh salad

Scarlet lemon orzo salad 

Wheat berry salad with smoked mozzarella 

Rainbow fruit salad

Fuscilli pasta salad with grilled vegetables, olives and sun dried tomatoes

 

DESSERTS

Pear soufflés with chocolate sauce

Rum, caramel and banana bread pudding

Scarlet poached pears

Bittersweet chocolate pudding pie with creme fraiche topping

Chocolate hazelnut Torte

Sweet potato pie with pecan ginger snap crust

Maple chocolate chip pound cake with an espresso glaze

Tart apple turnovers with cheddar

Flourless chocolate cake with melba sauce and whipped cream

Strawberry shortcakes

Three nut bourbon pie

Poached Madeira pears with vanilla ice cream

 

LUNCHEON

Canapés and tea sandwiches:

Most of these can be made in wraps, or croissants)

Olive tapanade topped with fresh mozzarella basil and garlic oil

Curried egg salad with fresh fig

Smoked salmon with dill shallot cream cheese

Smoked turkey with cranberry orange mayo

Sesame crusted Ahi tuna with wasabi mayo

Sliced Flank steak with Brie and spicy chili oil

Chicken salad with apples and walnuts

 

APPETIZERS

Pear  and stilton tartlets

Coconut marinated chicken skewars with a cool cucumber sauce

Three olive tapande

Asparagus wrapped with herbed goat cheese and pancetta

mini crab cakes with a corn remoulade 

Spinach and feta spanikopita

Scallops wrapped with bacon and mixed herb pesto

Fig and onion brushetta

Balsamic bean dip with fresh veggies

Baked brie with either a roasted garlic or balsamic fig chutney and crackers

Roasted red pepper and feta dip with pita chips

Tapanade and goat cream cheese layer dip with pita chips