Chef David Wood

Caprese Skewers Cherry Tomatoes Mozzarella Balls Pesto Basil and Balsamic Glaze

Lamb Lollipops with Dijon Mustard and Panko Crumb Dijon Aioli

Stuffed Dates with Blue cheese Bacon and Maple Syrup

Antipasto Bites Cheese Tortellini Mozzarella Balls Salami Roasted Red pepper Artichoke Olive

Spinach, Pear and Pomegranate Salad

Arugula, spinach and strawberry salad with feta, almonds and poppy seed dressing

Salade De Chevre Chaud Salad Leaves Tomatoes Pecans Red Onion Hot Goats cheese Points and Poppy Seed Dressing

Wild Mushroom Bisque

Bone in Chicken Supreme Chasseur Mushrooms white Wine Thyme Tomatoes with Caramelised Onion Creamed Potato Haricot Vertes

New York Strip Shrimp Cremosi(garlic Butter) Roast Shallot Puree Potatoes Grilled Vegetables

Marinated Tofu, General Tso Sauce, Braised Rice

Pan Seared Salmon with poached egg, Wilted Spinach and hollandaise sauce

Creme Brulee with cherry Compote

Apple Crisp Pie with Toffee and Vanilla Ice Cream

Baked Alaska, sponge filled with cherry ice cream , coated in meringue and finished with a cherry coulis

Seared Scallop Arugula Tomato Aioli

Charcuterie Board / Breads/Breadsticks ( 6 People plus)

Bacon Wrapped Dates stuffed with Gruyere with Maple Syrup

Large Shrimp and Cocktail sauce

Arugula Spinach Strawberry Salad Poppy Seed Dressing

Salade de Chevre Chaud ( salad of lettuce, tomatoes , walnuts and red onion with toast points of warm goats cheese accented with honey

Caprese Salad Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction

Butter Poached lobster Tails, Lemon Risotto, Sundried tomato , Basil, Parmiagiana

Filet Mignon , Crabcake, Choron sauce, Dauphinoise potatoes, Grilled Asparagus

Chilean sea bass, Puree potatoes, Beurre Blanc and Olive oil Roast Asparagus

Sugar Snap Pea Risotto

Brownies Smores Toffee Crunch Marshmallow Candies Bacon

Cheesecake with Balsamic Strawberries

Creme Brulee with berries and Pitachio Crumble

Large Shrimp and Cocktail sauce

Antipasto - platter of meats, marinaded mozzarella, marinaded artichokes, peppers and olives with crusty baguette (6 guests and Over,)

Antipasto Bites Cheese Tortellini Mozzarella Balls Salami Roasted Red pepper Artichoke Olive

Brown butter Scallops on a Lemon Risotto with Shaved Parmesan

Caprese Skewers Cherry Tomatoes Mozzarella Balls Pesto Basil and Balsamic Glaze

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Caprese Salad Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction

Italian Panzanella Bread Tomatoes Cucumber Red Bell Pepper Red Onion Basil

Sonoma Salad Mixed Leaves Strawberries Red Onion Walnuts Maple and Dijon dressing

Filet Mignon with White Wine Mushrooms Bell Peppers Tomatoes & Oregano and Fettucine Pasta

Salmon and Halibut Duet, Beurre blanc, Potato Gnocchi, Shallots, Leeks, Mushrooms and Tomatoes

Roast rack of lamb Genghis Khan (Marinaded in spices and then Brushed with Hoi sin before roasting)with Celery root puree and HAricot Vertes

Vegetarian Pasta sauteed in olive oil with Peppers, Olives, Artichokes, Mushrooms and Parmigiano

Cannoli

Zabaglione Egg Sugar Marsala Wine Fresh Berries Tuille Chips

Vanilla Bean Pannacotta

Tiramisu

Brown butter Scallops on a Cauliflower puree and Shaved Parmesan

Large Shrimp and Cocktail sauce

Blinis with Smoked Salmon and Garlic Cream Cheese

Hummus and pita

Creamy Tomato and Basil Oil

Sonoma Salad Mixed Leaves Strawberries Feta Cheese Red Onion Walnuts Maple and Dijon dressing

Caprese Salad Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction

Seafood Jambalaya Shrimps Scallops Mussels | Bell Peppers Tomatoes Rice

Butter Poached Lobster Tail, Dauphinoise Potato Cake, Roasted Asparagus

Baked Halibut Provencal in a rich Heirloom tomato, Olive and wine sauce with Garlic Green Beans and Gnocchi accented with lemon

Vegan Thai Chickpea cake with Coconut Cream, Sesame seared Spiralized vegetables and Arugula

Tiramisu

Creme Brulee with Fruits

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Charantais Melon and Prosciuttio Skewer with Honey

Phyllo Stuffed Dough Parcels Mushrooms and Brie

Goats cheese ball rolled in spices with Honey

Bacon Wrapped Dates stuffed with Gruyere with Maple Syrup

Vichysoisse ( Cold leek and potato soup)

Arugula, spinach and strawberry salad with feta, almonds and poppy seed dressing

Salade de Chevre Chaud ( salad of lettuce, tomatoes , walnuts and red onion with toast points of warm goats cheese accented with honey

Ratatouille soup (Vegetable soup , very Flavorful, lactose and GF )

Chicken Chasseur Mushrooms white Wine Thyme Tomatoes with Caramelised Onion Creamed Potato Haricot Vertes

New york Strip Steak , flaked Crabmeat, Choron sauce, Dauphinoise potatoes, Grilled Asparagus

Pan Seared Salmon with poached egg, Wilted Spinach and hollandaise sauce

Tarte Tatin with Buttered Leeks, Artichoke, Blistered tomatoes, Cream Cheese and Hot Honey

Flambeed stone fruit with Vanilla gelato

Decadent Dairy free chocolate mousse

Creme Brulee with Fruits

Flambe Crepes Orange and Caramel Sauce