A taste of what's to come

Tuesday, April 7th, 2009

APPETIZERS
Chicken and Chevre Salad
Crumbled goat cheese and wine poached chicken breast served on mixed greens with honey/tarragon vinaigrette.

Baked Brie and Assorted Crackers
Creamy Brie Cheese with your choice of fresh strawberry coulis and toasted almonds or Jazzabell Sauce.

Sweet 'n Sour Rhubarb Crab Cakes
Aromatic Thai flavours fused with sweet blue crab, pomegranate nectar and northern red rhubarb.

LUNCH
Sirloin with Feta and Lemons
A well-marbled Atlantic filet treated to a west coast dry cedar marinade that pairs perfectly with blackberries and slow-roasted shallots.

Meat Lover’s Lasagna
Rich and hearty traditional meat sauce, Italian cheeses and firm, fresh pasta.

Cordon Bleu Chicken Wrap
Chicken breast, Black Forest ham and Swiss cheese rolled in a flour tortilla with crunchy lettuce and Dijon aioli.

DINNER
Chicken and Herb Risotto
Creamy Aborio rice and herb poached chicken breast simmered gently with crisp seasonal vegetables, fresh herbs and white wine.

Strata del Diablo
Multi-layered, spicy blend of fresh pasta, black tiger shrimp, vegetables, chilies and tomato sauce finished with freshly grated Asiago cheese.

Marsala and Mushroom Chicken
Chicken breast stuffed with a wild mushroom duxelle, treated to a light coating of herbs and then finished with a Marsala wine and cream reduction.

Five Spice and Pineapple Salmon
Oriental herbs merge a centre-cut Atlantic filet with juicy Costa Rican Gold pineapple.

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