Chef Paul Slemin

Whole roasted New York striploin served with caramelized onions and garlic buttered mushrooms

Roasted veg with balsamic parsley glaze to include peppers, onions zucchini, mushrooms

Thyme and sea salt crusted mini potatoes

Arugula salad with toasted almonds and roasted pears and a honey dijon vinaigrette

Traditional caesar salad with sourdough croutons, double smoked bacon shaved parmesan

Vanilla Crème Brule with basil infused berries

Black Forest Brownie: Fudge-like brownies, dark cherry compote and vanilla cream

Brie fritter with blueberry balsamic compote and herb crostini

Coconut curried butternut squash soup with toasted almonds

Dijon and herb roasted New York striploin with roasted Brussel sprouts and potatoe pave finished with truffle jus

Warm apple tart with vanilla lavender cream and caramel sauce

Slow braised chicken tostada with charred corn and avocado salsa

Tortilla soup garnished with cilantro oil and lime crema

Carne Asada: citrus marinated skirt steak served with rice and beans and salsa verde

Black Forest Brownie: Fudge-like brownies, dark cherry compote and vanilla cream

Mushroom quesadilla with red onion jam and lime crema

Arugula salad with roasted peppers and artichokes with lemon poppy seed vinaigrette

Atlantic salmon with avocado and corn succotash served with rosemary and sea salt roasted fingerling potatoes and grilled summer vegetables finished with white balsamic butter

Roasted New York striploin finished with Cabernet peppercorn Demi glacé served with rosemary and sea salt roasted fingerling potatoes and grilled summer vegetables finished with white balsamic butter

Lemon tart with vanilla infused raspberry sauce and basil infused berries

Deconstructed S’more - Toasted meringue Milk chocolate ganache and graham cracker crumble

Barbequed half chicken with maple bbq sauce

Twice baked potatoes with double smoked bacon, aged cheddar and carmelized onions (3 to be made without bacon)

Atlantic salmon grilled and served with a charred pineapple salsa

Penne with slow roasted tomatoes, mixed peppers, mushrooms and spinach, in a champagne cream sauce, finished with asiago cheese

Summer quinoa salad

Grilled asparagus with grape tomatoes and bocconcini finished with torn basil and balsamic reduction

Grilled corn brushed with chipotle lime butter

Black Forest Brownie: Fudge-like brownies, dark cherry compote and vanilla cream

Gazpacho , chilled heirloom tomato soup with local cucumbers , red onion , fresh parsley and a balsamic drizzle and chive crostini

Wild mushroom and goat cheese quesadilla with red pepper coulis and lime creme fraiche

Caramelized onion and pecan tart served with sautéed greens, slow roasted tomatoes and French beans finished with a tarragon and leek vinaigrette

Vanilla chai creme brulee with basil infused berries

Roasted mushroom and goat cheese quesadilla with red onion jam and savory crème fraiche

Arugula salad with roasted pears, candied walnuts, shaved red onions and a honey dijon vinaigrette

Pan seared salmon topped with roasted red pepper hollandaise, served with French beans and parsley thyme roasted fingerling potatoes

Vanilla Crème Brule with fresh berries and biscotti

Arancini: Mozza stuffed risotto balls on a pool of vine ripe tomato sauce and finished with torn basil

Salad of arugula with roasted peppers and charred corn with chipotle lime dressing

Whole roasted New York strip loin with cabernet jus, goat cheese, mashed potatoes and brown butter French beans

Black Forest Brownie: Fudge-like brownies, dark cherry compote and vanilla cream