Past Menus

Tent Style Wedding Celebration  

Butlered, pre-dinner …the following selections are based on 5 pieces per person


Cedar roasted, Chilled Salmon morsels dusted with Maple sugar and Cedar jelly drizzle

Wild Rice and Scallion & Mushroom Blinis with Avocado-Lime Salsa

Skewered Caprice salad: Bococinni mozzarella, Grape tomatoes, Basil leaves

Goat Cheese with Cranberry, Caramelized Pear in Savory Phyllo Cups

Beef Tender Tanqueray Sliders on Sweet Potato Biscuits with Fig Balsamic Relish

 Artisan Breads and NB Butter


Caesar Salad with Maple smoked Bacon, Shaved Parmesan, Basil-Smashed Garlic Croutons, Garlic and Balsamic Dressing

 Israeli Couscous with Roasted Root and Vine Vegetables, Bocconcini Cheese with a spicy Harissa Dressing

  Spinach Leaves with Toasted spiced Almonds, NB Gouda n’ Cumin, Spiced Apples, Raspberry Apple Cider Vinaigrette


Marinated and Roasted Chicken Breast with Rosemary, Caramelized onions and Oven Dried Basil Tomatoes

 Grilled Triple ‘A’ Beef Striploin marinated in Asian Ginger and Garlic sauce and served with a side dish of French Pommery Mustard and Italian style Pesto with Dutch Valley Basil

 Acadian Jambalaya of Atlantic Sea Scallops and Razor Back Shrimp with Roasted tomatoes, Basmati Rice-Creole Spice

This is an additional main dish offered as a Vegetarian or just a Vegetable dish for the dinner…its delicious!

Eggplant Feta Strata - Simmered Vegetables layered with Couscous OR Quinoa, Mediterranean style and offered with Sweet and Spicy Jalapeno Corn Bread on the side


 Belgian Double Chocolate Sour Cream Torte with Ginger Butterscotch Sauce

 Zesty Lemon Tartlets glazed with Lavender sugar

 New York Style Pumpkin Praline Cheesecake with Cardamom –Cinnamon Cream

  Sticky Date and Ginger-Blueberry Pudding with French Vanilla and Toffee Sauce

 Belgian Chocolate Pistachio Pate with Caribbean Style Burnt Orange Sauce


Medium Roast Coffee, Decaff and Tea

 Corporate Reception,'Evening Mixer'...

Hor d' oeuvres…. Hot [H] and Warm….12 pieces per person


Skewered Caprice salad: Bocconcini mozzarella, Grape tomatoes, Basil leaves

Fingerling NB Potatoes filled with Maple Smoked Bacon, Asiago and Herbs -H

Quiche Smoked Eggplant Gruyere tartlets with a slow Roasted Tomato Concaisse -H

Mushroom Phyllo tart with Smoked Apple Cheddar, Marsala cream, Leek and Sage-H

Wellington with Roasted Pepper and Eggplant Confit in Savory Pastry-H

Chèvre and Pear Spring Roll with Cranberry Chutney dipping sauce


Open Faced Pork Tenderloin Tourtieres with Cran-Apple Cider Chutney-H 

Crepe Spiral with Thai spiced Beef with Chili, Lime and Coriander 

Lamb Kofte Loin on Rosemary Scone with Cranberry Port Jelly -H

Frenched  Lamb Chops with Roasted Garlic Jam –H    ** add $  per person

Carved Beef Striploin on mini Yorkshire puddings with Pommery Pesto-H 


Roasted Atlantic Sea Scallops with Citrus and Tarragon wrapped in Alder Smoked Bacon -H

New Brunswick Hot and Cold Smoked Salmon in Chive Cheese and Meyer Lemon-Dill Profiterole Pouch

Cedar roasted Chilled Salmon morsels dusted with Maple sugar and Cedar Jelly

Crab Cake Bouchees with Garlic Aioli and Crumbled Blue Cheese-H

Canadian Wild Rice Blinis with Smoked Steel Head Trout Mousse and Pickled Ginger

This was a Gluten Free menu 

 Marinated Vegetables with Apricot Curry Dip

Spiced Almonds-Hungarian Smoked Paprika and Cumin 

Turkish Muhammara Dip with Crisps 

Mushroom with Smoked Apple Cheddar and Sage Marsala cream in a Parmesan Tartlet

Sweet Yam and Leek Cakes with Charred Tomato and Corn Salsa

Carved Beef Striploin on mini Yorkshire puddings with Pommery Pesto

Atlantic Sea Scallops with Citrus Tarragon wrapped in Maple Smoked Bacon and glazed with Balsamic-Apple BBQ Sauce

New Brunswick Hot and Cold Smoked Salmon in Chive Cheese and Meyer Lemon-Dill Profiterole Pouch and finished with Gravad Lax and Hovmastarsas Sauce

 Artisan Breads and NB Butter


Sweet Baby Watermelon, Cucumber, Celery, Radish and NB Feta Salad with Garden Herbs Served with Caramelized Grapefruit, a Sparkling Vinaigrette with Cosman and Whiden Honey

 Caesar… Parmigiano and Asiago Cheese, Olive Basil-Sea Salt Croutons, Maple glazed Smoked Bacon Shards with Garlic Balsamic Dressing 

Spinach Leaves with Strawberries, Peppered Gouda Cheese; Cumin spiced toasted Almonds with toasted Coconut, Apple Cider Vinaigrette on the side


Triple ‘A’ Canadian Beef Striploin marinated with warmed Garlic-Ginger, served Pommery-Dutch Valley Ranch Pesto 

Marinated Atlantic Salmon with a one day ‘dry rub’ of Tarragon and Citrus Zest;Baked in parchment Paper with a drizzle of Maple Balsamic and a splash of Caramelized Grapefruit Syrup   

Baked Vegetarian Strata with Quinoa, Eggs, and Dill Ricotta 


Spiced Pumpkin Cheesecake Pops that went a wading in Belgian Milk Chocolate! 

Baked Lemon Tart-Pate Sablee-with Heavy Cream and 24 Meyer Lemons 

Royal Truffles of Natural Peanut Butter Centers smothered in couverture milk Chocolate 

German style Chocolate Ganache Black Currant Cake with Toffee-Ginger Root Sauce 

Rustic Strawberry Sugared Galettes with Crème Fraiche 


Medium Roast Dutch Valley Blend Coffee, Decaf, Teas, Milk and Coffee Cream

International Tea Cups and Pots displayed on guest tables and at the beverage station

Milk, honey, sliced lemons, sugars…fair trade                                                                 

Local Cheese Presentation from artisanal NB cheese houses

NB Geai Bleu, NB Gouda, NB Cheddar, Canadian Brie with Fig-Port Relish, NB Cherve

Presentation with Fruit Garnish, Crackers and Baguette’s with Sea salt and Oregano


NB Outback Picnic..... one day in the life

Smoked Boar Bannock Sliders with Cashew Blue Cheese Dip

Bundled Asparagus and Meyer Lemon wrapped in Prosciutto with NB Faisselle Goat Cheese

Atlantic Gravlax with Icy NB Snow Fox Vodka-Dill

Jicama Slaw  Caramelized Red Grapefruits

Ballotine of Free Range Chicken stuffed with Apricot Curried Fiddleheads

LN2 Strawberry-Rhubarb Ice Cream with Dutch Valley Dekkens

Artisan Cheeses of New Brunswick