Set Menu Options for Large Parties

Menu One

  • Appetizer
    Sweet Potato and Blackened Scallop Chowder
    with mixed seafood, in a light cream broth
    or
    Arugula & Treviso Salad
    tossed in a creamy roast tomato and cracked pepper dressing, with pancetta crisp, oven dried cherry tomato and shaved ‘aged’ cheddar
    or
    Pork Tenderloin Medallions
    pan seared and finished in an Annapolis Valley apple sherry sauce with a foie gras & brioche pudding

  • Entree
    Grilled Ribeye
    with a caramelized shallot jus, puree of sweet potato and seasonal vegetables
    or
    Foie Gras & Mushroom Stuffed Chicken
    with a barley risotto and steamed vegetables
    or
    Halibut
    pan seared and served with a sun dried tomato butter emulsion, basmati rice and vegetables

  • Dessert
    Poached Pear
    served warm with pistachio mascarpone and sangria syrup
    or
    Flourless Belgian Chocolate Espresso Cake
    or
    Cheesecake

    $50

Menu Two


  • Appetizer
    Mixed Green Salad
    with a sherry raspberry vinaigrette, toasted pistachio and flash fried goat cheese
    or
    Digby Scallops
    pan seared with foie gras, grilled brioche and black currant port reduction
    or
    Pork Tenderloin Medallion
    pan seared and finished in an Annapolis Valley apple sherry sauce with a foie gras & brioche pudding

  • Entree
    Fresh Atlantic Halibut
    with olive oil poached tomatoes and garlic, prosciutto crisp and parsnip puree
    or
    Grilled Ribeye
    with truffled mushroom and port reduction, buttermilk mashed potatoes and seasonal vegetables
    or
    Brome Lake Duck Breask & Cinnamon Spiced Duck Confit
    with a rum cherry sauce, nugget potatoes and steamed vegetables

  • Dessert
    Flourless Belgian Chocolate Espresso Cake
    or
    Poached Pear
    served warm with pistachio mascarpone and sangria syrup
    or
    Bread Pudding
    warm banana almond bread pudding with housemade amaretto ice cream and caramel sauce

    $60

Menu Three

  • Appetizer One
    Mixed Greens and Toasted Pistachio Salad
    with flash fried N.S. "Ranchero Acres' goat cheese and a sherry raspberry vinaigrette

    Oyster Bisque

    Grilled Quail
    herb marinated, with smoked shallot jam, birch syrup and baguette crisp

  • Appetizer Two
    Duck Trio
    Breast stuffed with raisin and caramelized shallots with a port glaze, foie gras with gooseberry glaze & confit tart with warm arugula and apple salad

    Seafood Trio
    seared Digby scallop with radish carpaccio and topped with caviar, lobster Creole with grilled cornbread & shrimp with garlic brandy cream on spaghetti squash

  • Entree
    Grilled Pheasant
    pomegranate glazed pheasant breast with mushroom & Dubliner potato gratin, roast poultry reduction and asparagus

    Roast Lamb Rack
    tawny port glazed rack with port reduction and roast garlic & smoked bacon roesti

    Grilled Beef Tenderloin
    with truffled mushroom and sweet potato & Stilton purée

    Fresh Catch
    with basmati rice and seasonal vegetables

  • Dessert
    Warm Chocolate Soup
    with fresh fruit & housemade marshmallow

    Brulée Trio with biscotti

    Warm Banana Almond Bread Pudding
    with housemade Amaretto ice cream and caramel sauce

    $70

 

Press Gang Canapé Selection
Priced by the dozen

  • Duck confit, cherry chutney 20.
  • Beef carpaccio, red pepper aioli, shaved parmesan and crustini 24.
  • Lobster mascarpone on brioche23.4.
  • Proscuitto wrapped asparagus 18.
  • Smoked shallot and goat cheese on crustini 18.
  • Braised Boar and mushroom tart 24.
  • Zucchini fries with balsamic drizzle 18.
  • Caprese 17.
  • Sweet & sour Kobe beef 25.
  • Blackened beef tips 28.
  • Grilled chile & lime marinated shrimp 20.


    • Trays- per 12 persons

  • Grilled vegetables 30.
  • Fresh fruit 33.
  • Cheese - domestic & imported 60.

 



Try one of our other menus:

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