Chef Paul Slemin

Roasted mushroom and goat cheese quesadilla with red onion jam and savory crème fraiche

Arugula salad with roasted pears, candied walnuts, shaved red onions and a honey dijon vinaigrette

Pan seared salmon topped with roasted red pepper hollandaise, served with French beans and parsley thyme roasted fingerling potatoes

Vanilla Crème Brule with fresh berries and biscotti

Arancini: Mozza stuffed risotto balls on a pool of vine ripe tomato sauce and finished with torn basil

Salad of arugula with roasted peppers and charred corn with chipotle lime dressing

Whole roasted New York strip loin with cabernet jus, goat cheese, mashed potatoes and brown butter French beans

Black Forest Brownie: Fudge-like brownies, dark cherry compote and vanilla cream

Roasted tomato bisque with caramelized cauliflower and Parmesan

Arugula salad with roasted red peppers, grape tomatoes and warm goat cheese fritter in white balsamic and thyme vinaigrette

Braised beef short rib tossed with hand made fettuccine, baby spinach, roasted garlic, slow roasted basil tomatoes with a touch of white wine cream. Served with grilled olive oil brushed baguette

Traditional tiramisu served in individual jars

Butternut squash soup with candied walnuts

Caprese salad with balsamic reduction and roasted caper vinaigrette

Braised short ribs with brown butter french beans , goat cheese mashed potatoes and caramelized onion jus

Deconstructed S’more - Toasted meringue Milk chocolate ganache and graham cracker crumble

Tortilla Soup with crushed pistachios

Shrimp and charred corn taco with smoked tomato jam and lime and cilantro crème

Latin spiced seared salmon with avocado salsa, scented jasmine rice, garlic and butter braised swiss chard and finished with coconut foam

Brioche french toast with white chocolate sauce, caramel and a touch of cinnamon

Roasted tomato bisque with pesto crostini

Butternut squash soup with candied walnuts

Leek and potato soup with pesto crostini and creme fraiche

Caprese salad with balsamic reduction and roasted caper vinaigrette

Salad of radicchio and romaine hearts with lemon and parm vinaigrette

Arugula salad with roasted red peppers, grape tomatoes and warm goat cheese fritter in white balsamic and thyme vinaigrette

Pan seared salmon topped with roasted red pepper hollandaise, served with French beans and parsley thyme roasted fingerling potatoes

Braised short ribs with brown butter french beans , goat cheese mashed potatoes and caramelized onion jus

Lemon oregano marinated pork tenderloin with basil whipped mashed potatoes, butter poached rapini and finished with a light tomato cream

Dijon herb crusted fillet of beef with caramelized onion and tomato infused jus, served with buttermilk mashed potatoes and prosciutto wrapped green beans

Deconstructed S’more - Toasted meringue Milk chocolate ganache and graham cracker crumble

Chai tea infused white chocolate truffles with raspberry foam

Black Forest Brownie. Fudge like brownies, dark cherry compote and vanilla cream

Wild mushroom and goat cheese quesadilla with red onion jam and lime creme fraiche

Baby spinach salad with roasted pears and toasted almonds on honey dijon dressing

Fillet of beef with ginger soy marinated roasted mushrooms baby bokchoy and slow roasted grape tomatoes

Milk chocolate truffles with white chocolate sauce and raspberry puree