Cold appetizers

Beef carpaccio with Manchego

On a bed of arugula with a garnish of capers, double-mustard cream, extra virgin olive oil and Manchego cheese shavings

Seared sesame tuna on Asian pear salad

With crisp watercress and ginger lime dressing

Surf and turf

Wild Scottish salmon marinated with fin and fresh beets, served with avocado salsa and cognac/coriander marinated beef carpaccio, fresh herb and pine nut salad topped with Reggiano

Lobster cappuccino

With tiger shrimp and tarragon-Pernod froth

Tomato and Acini de Peppe pasta salad

With essence of white truffle on a bed of arugula and graced with shards of Asiago

Cold poached medallion of salmon

Stuffed with orange roughy and watercress, served on watercress and baby blonde Frisee greens

Warm appetizers

Quail with grilled peaches

Ontario honey-glazed roasted quail breast and braised quail, served with warm blue potato salad and VQA wine dressing

Seared scallop salad

With seasonal greens, confit of cherry tomato, crisp pancetta, avocado and a black olive dressing

Tomato ricotta flan

Warm basil cheese custard with vine tomatoes
in a focaccia Parmesan crumb crust, roasted balsamic vegetables and micro arugula, set on a tomato coulis with pesto oil

Ontario Quail

Roasted quail stuffed with mushroom risotto and drizzled with port jus

Soup

Fall chowder

Roasted garlic and eggplant chowder with a smoked salmon rice cracker, garnished with sweet pea shoots

Roasted apple with broccoli

Infused with thyme

Roast corn chowder

With chipotle cream

Cold sippers

Chilled tomato with fresh basil

Summer melon

Cucumber with cilantro and cumin

Salad

Wild greens with bourbon maple apple dressing

Mixed seasonal greens tossed with almond slivers

Frisee and arugula salad

With crumbled goat cheese, drizzled with a black olive & red pepper dressing

Organic greens

Baby leaf greens, grape tomatoes, cucumber and carrot threads, flavoured with a honey and sherry vinaigrette

Baby spinach greens

With blue cheese, pecans and blueberries
Topped with a creamy poppy seed dressing

Thai mango salad

Green mango julienne with bean sprouts, scallions and red peppers on a bed of Asian greens, lime and sweet chili dressing

Israeli couscous

Moroccan fennel salad

Diced red and yellow peppers, sun-dried olives,
tossed in a spiced lemon-garlic dressing

Heirloom Tomato

With cipollini onion and opal basil vinaigrette