Choice of Starter:
Sautéed Prince Edward Island Mussels
with garlic, tomato & basil broth.
Spring greens with tangerine vinaigrette, Brie Cheese, dried apricots and caramelized walnuts.
Wild Mushroom Pasta Purses
with Gorgonzola cheese sauce.
French Onion Soup au Gratin
Choice of Entrée:
Walnut Crusted Pork loin
Sautéed and roasted and served with apple brandy sauce, rice and fresh vegetable.
Chicken Breast Marsala
Chicken scaloppini with a mushroom Marsala wine sauce, angel hair pasta and fresh vegetable.
Grilled vegetable and wild rice stuffed zucchini with sautéed butter, sage & Parmesan gnocchi.
with haystack onions, natural jus, Dauphinoise potato and fresh vegetable.
Pan Seared Salmon Fillet
Sautéed Norwegian salmon with tomato-fennel relish, rice and vegetable.
Sautéed Malaysian Curried Shrimp
wild caught shrimp with coconut curry sauce,
rice and fresh vegetable.
Berry Sorbet –short bread cookie.
Snow Ball- vanilla ice cream rolled in toasted coconut with hot fudge and whipped cream.
Sticky Toffee Pudding
served with French vanilla ice cream.
Creamy vanilla custard baked with
it’s own caramel sauce.