Passed Hors D’oeuvres (Choose 3)
Thai Infused Shrimp on Lemon Grass
Chimmichurri Beef Satays
Vegetable Spring Roll with Spicy Plum Sauce
Leek, Black Olive And Goat Cheese Tartlet
Crab Cake With Sweet Hot Thai Aioli And Cilantro Shoots
Port Infused Watermelon With Feta Cheese On A Tapas Spoon
Asparagus Spears With Prosciutto And Asiago
Smoked Salmon Bouche: Smoked Salmon In A Puff Pastry Shell Filled With Lemon Dill Cream Cheese
Spicy Corn Fritters Served With Fresh Fruit Salsa
Mini Grilled Challah with Aged Cheddar and Savoury Peach Chutney, Toasted Golden Brown served with Spicy Ketchup
Chorizo Skewers with Mint Tomato Chutney
Smoked salmon lollipop with caper berries
Mini Sweet Potato Latkes with Sour Cream and Chives

Grilled Chicken Strips Marinated In Gingered Rhubarb Compote Served With Tamarind Dipping Sauce

Duck Suckers with Spicy Asian Glaze

Starters (Choose 1)

Soups
Spring Minted Pea and Potato (served cold)
Gazpacho (served cold)
Italian Pasta Bean Broth With Prosciutto Crisps (served hot)
Red Pepper Bisque (served hot)
Forest Mushroom Bisque (served hot)

Salads
Hearts of Romaine with Herbed Crouton Crisps, Caesar Dressing, Pancetta and Shaved Asiago
Leaf Lettuce With Rhubarb Vinaigrette, Candied Pecans And Stilton
Baby Romaine Lettuce With Julienne Of Melon Trio In Champagne Vinaigrette
Spinach Salad With Strawberries, Feta And Toasted Pine Nuts
Roasted Coloured Beet Salad with Shaved Fennel and Orange
Prosciutto And Melon Carnival

Mains (Choose 1)
Cedar-Planked Pacific Salmon With Risotto Artichoke, Asparagus And Sugar Snap Peas
Grilled Beef Tenderloin With Cognac Peppercorn, Crispy Potato And Leek Cake And Asparagus With Vine Cherry Tomatoes and Yellow Petit Pain Squash
Prime Rib of Beef, Au Jus with Horseradish Aioli and Yorkshire Pudding Served With Creamy Garlic Mashed Potatoes, Sauteed Green Beans and Red Peppers
Herb Marinated Rack of Lamb With Roasted Fingerling Potatoes, Polenta, Fresh Summer Tomato Confit And Sautéed Spinach
Supreme of Chicken Stuffed With Goat Cheese, Apricot, Leeks And Pistachio Reduction Served With Summer Vegetable Medley And Rice Pilaf