A
Live Salad Selection
Baby lettuces, young seedlings, cresses and shoots
cut and dressed to order with aged balsamic, cold pressed olive
oils and a variety of Asian dressings
Crustacean station
Sautéed Icelandic scampi seasoned with a sesame essence
and served with soba noodles and coriander cress salad
Crisp soft shell crab tossed with a nut brown and fresh pea
sprout rice pilaf
Spice roasted prawn and coriander cress Laksa on rice noodles
Roast Station
Roast pink spring lamb rack with truffle scented potato mash,
carved to order
Roast Angus filet served medium with a port shallot confit,
carved to order
Roast Brome lake duck breast served Peking style
Tuscan
Pasta Station
Fall vegetable ravioli with a light chive butter
Cappallini tossed with a Tuscan tomato olive oil and fresh basil
Sweet Station
Small lemon Pittsburgh pots, hand burnt to order
Station, caramelized to order and served in tiny white pots
Bitter sweet chocolate, green tea and vanilla brule Hand burnt to order
Mini sticky Pavlova’s served
with Chantilly cream and fresh assorted berries
Fresh cut teas from living beds
Mint, Lemon balm, Lavender
A variety off Sable cookies served in tiny boxes
Plain sable, Ginger snap thins, Vanilla fingers
