Fundraiser
Nov. 22nd, 2009 6:00 pm
Hors Doeuvres
Rack of Lamb Lollipop
Mint marinade, Crabapple Chilli Chutney
Baby Heirloom Beets,
Thyme and Lemon Zest rub, Artisan Chevre stuffing,
toasted Pepitas
Black Tiger Shrimp,
Wild Sumac rub, Orange Screech Reduction
Kabocha Squash Ravioli,
Leek Cream, Balsamic reduction
Red Canoe Chefs Stations
Roast Fall Vegetables stack,
Artsian Chevre, Truffle drizzle, Cranberry Habernero Chutney
Slow braised Naturally Raised Beef Brisket,
Root Vegetable and Sage Gratin, Dark Ale Jus
House smoked Cedar glazed Pacific Salmon,
Pumpkin Risotto, Apple Cider Sauce Gastric
Duck Confit Mashpotini
Prairie Mustard Chevre Mash, Caramelized Onions,
Serviceberry Demi
Stationary Food Displays
Artisan Breads, Crackers, flat Breads and Crisps
An assortment of seasonal dips and spreads
Passed Sweets
Fall Spiced Churros,
Honey and Screech Rum Cream
Chai Profiteroles,
Dark Chocolate Ganache, Vanilla Chantilly
Dessert Chef Station
Cryogenic Ice Cream Sundae Bar
Prepared in front of the guests with liquid Nitrogen
Our uniquely stunning Instantly Frozen as you Watch Tahitian Vanilla Ice Cream Bar including a bar of Chocolate Sprinkles, Mini Bananas, Strawberry Sauce, Whipped Cream, Brownies and Cookies
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