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



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