Dinner

Wild meat pâté with cranberry sauce
Madrilène Consommé
Chicken Thai (herbs & lemon)
Or
Chicken Florentine (white wine and spinach sauce)
Or
Veronica style (citrus fruits sauce)
Chocolat mousse cake
Coffee, black or herbal tea

Parisian Salmon with herbs and lemon sauce
Cream of asparagus soup
Roasted pork fillet with red wine sauce, portobello mushrooms with rosemary
Or
Pork medallions "Niçoise" (tapenade and red wine or Cumberland sauce)
Tiramisu with a vanilla glaze
Coffe, black or herbal tea

Melon cocktail with port wine
Cream of brocoli soup
Poached Atlantic salmon with tarragon sauce
Or
Roasted Atlantic salmon with a dill sauce
Mini apple and rhubarb tartlet with crème anglaise
Coffee, blakc or herbal tea

Seafood cornucopia with champagne sauce
Butternut squash bisque, ginger and herbs
Veal medallions with red wine and mushrooms
Or
Veal scaloppine with Chardonnay sauce
Chocolate duo with crème anglaise
Coffee, black or herbal tea

Veggies and dip
Appetizers:
Artichoke heart a la provençale
Asparagus with homemade vinaigrette
Salads:
Tomatoe crown, served with boconcini and peppered basil
Bow pasta salad with artichokes and dried tomatoes
Classic potatoe salad
Mixed beans and mango salad
Celery root salad
Platter of assorted cold cuts
Roast beef
Roasted turkey breast
Hot dishes:
Penne with rose sauce
Chicken cacciatore
Rice pilaf
Garden fresh vegetables
Canadian cheese platter
Dessert:
Assorted cakes
Miniature French pastries
Fruit salad
Coffee, black or herbal tea

Veggies and dip
Appetizers:
Tomatoe crown, bocconcini cheese and basil
Heart of palm salad with shrimp
Salads:
Mesclun with virgin olive oil vinaigrette
Seafood and fennel salad
Rice and vegetable salad
Rice noodles and grilled vegetable salad
Niçoise salad
Green beans salad
Cold cuts platter:
Roasted turkey breast
Roast beef
Smoked fish
Assorted terrines and patés
Hot dishes:
Clam chowder with stewed young leeks
Sauteed veal Marengo
Lyonnaise potatoes
Market fresh vegetables
Tortellini sauce rosé
Canadian cheese platter
Chef's sweets:
Assorted cakes
Miniature French pastries
Fruit salad
Coffee, black or herbal tea

Veggies and dip
Appetizers:
Shrimp cocktail
Catalan-style mussels (tomato and garlic broth)
Tomatoe crown, served with bocconcini mozzarella and peppered basil
Salads:
Tabouleh salad
Traditional coleslaw
Greek salad
Young baby greens with homemade vinaigrette
Cold cuts:
Smoked ham and prosciutto
Alberta roast beef
Smoked Atlantic salmon
Hot dishes:
Catch of the day
Cannelloni with tomatoe sauce and basil
Parisian potatoes
Garden fresh vegetables
Prime rib of beef sliced on site
Assorted Canadian cheese platter
Chef's sweets:
Assorted cakes and pies
Miniature French pastries
Fruit salad
Coffee, black and herbal tea

Appetizers:
Spinach salad
Marocain couscous salad
Rolled grilled vegetables served with avocado salsa
Soup:
Cream of baby carrots with tofu and fresh ginger
Hot dishes:
Stuffed French crepes Florentine
Vegetables sauteed in soybean oil
Roman style gnocchi served with coulis of tomatoe
Desserts:
Crème brûlée
Fruit pie
Triple-chocolate marble cake
Coffee, black or herbal tea