Plated Dinner Menu Selections

 

 

 

Soup Selection

 

 

Roasted Carrot and Parsnip Soup with Sage and Cheddar Cracker

 

Roast Butternut Squash and Pear Bisque with fresh Thyme and Black Pepper

 

Corn and Potato Chowder with fresh Tarragon and Bacon

 

Inside out French Onion Soup - Gruyere Veloute with Caramelized Onion Crouton

 

Jerusalem Artichoke and Potato Soup with Pancetta and Thyme

 

Edamame Bean and Smoked Guinea Hen Sausage Soup with Arugula Pistou

 

Celery Root and Pear Bisque with Stilton Crouton

 

 

Salad Selection

 

 

Baby Greens Salad with Seasonal trimmings

Fresh Herb Mustard Vinaigrette

 

Spinach and Toasted Pecan Salad with Beet and Orange

Pomegranate Vinaigrette

 

Israeli Cous Cous Salad with Roasted Eggplant, Zucchini and Tomato

 

Arugula and Belgian Endive Salad with Pecorino and Toasted Pine Nuts

 

“Grilled and Chilled” Asparagus Salad with Goat Cheese,

Wild Leek and Shallot Dressing

 

Lentil de Puy Salad with Celeriac Apple and Chevre,

Sweet Onion and Black Currant Vinaigrette

 

 

 

Starter Selection

 

 

House-made Country Pate with Fig and Pear Chutney

 

House-made Gravlax with Dill and Black Pepper Quark

Rye Toasts and Organic Sprouts

 

Turkish Hummus with Roasted Garlic and Charred Pepper

Sesame Crostini

 

Pressed Roasted Pepper Terrine with Fifth Town Chevre,

Extra Virgin Olive Oil and Aged Balsamic

 

Thai Fish Cakes with Green Curry Coconut Cream, Micro Greens

 

Vietnamese Border Salad Rolls with Ginger, Basil and Spiced Lime Vinaigrette

 

 

 

Main Course Selection

 

 

Vegetarian Stacked Grilled Vegetables with Red Onion Compote and Asiago Cheese

Roasted Pepper Coulis

Arugula and Cous Cous Salad

 

 

Stuffed Breast of Organic Chicken with Chevre and Spinach

Pancetta, Tomato and Crème Fraiche

Pomme Anna Potato

 

Pan-seared fresh Atlantic Salmon with

Sundried Tomato & fresh Herb Sauce

Quinoa

 

Oven-roasted Tenderloin of Pork with a farce of Wild Leeks and Mushrooms

Fennel Artichoke Pancake & Roasted Shallots

Natural Pan Jus

 

Slow-roasted Top Sirloin with Red Wine Shallot Reduction

Roasted Vegetables and Asiago Potatoes

 

 

***

 

Roast Cornish Hen with Cornbread & Shallot Dressing

Sun-dried Cherry Sauce

 

Honey Glazed Guinea Hen with Thyme and Lavender

Toasted Barley and Wehani Rice Pilaf

 

Halibut 'Provencal' with Tomato, Capers, Garlic and Saffron

Lemon Thyme Potato

 

Dry aged Tenderloin of Alberta Beef on Herb Brioche

Woodland Mushroom and Pearl Onions

 

 

Dessert Selection

 

 

Plum and Apple Strudel with Brown Sugar & Cinnamon Crème Fraiche

 

Rhubarb and Strawberry Custard Pie with Caramelized Ginger

 

Soused Cherry and Chocolate Trifle with Toasted Pecans

 

Coconut and Rum Bread Pudding with Caramelized Golden Pineapple

 

Green Apple and Sundried Blueberry Frangipane Tart with local Maple Syrup

 

Dark Belgian Chocolate Mousse with Raspberries

Frangelico Crème Anglaise

 

White Chocolate and Grand Marnier Crème Brule

 

Milk Chocolate Espresso Pot de Crème

 

 

 

Cheese and Fruits Selection

 

 

A selection of Local, Canadian and International Cheeses with

Fresh Fruits, Nuts, Crackers and Water Biscuits

 

The Best of Prince Edward County Cheeses

A selection of Island Cheeses with fresh Fruits, Nuts and Water Biscuits

 

Stilton with Pear and Fig Chutney

Fresh Fruits and Water Biscuits

 

 

 

 

 

 

106 Bridge Street, Picton ON. 613-476-3811

©2017 Chef Michael Hoy. Design by vaughan group