1st course
pecan crusted goat cheese on baby greens
salt spring island goat cheese encrusted with toasted
pecans served warm on a bed of baby greens, with a
champagne vinaigrette.
2nd course
herb and dijon crusted rack of lamb
fresh fraser valley lamb, served with potato dauphinoise,
tender french green beans and an okanogan red wine
sauce.
dessert
ruby pears and chocolate
bosc pears poached in ruby port served with pistachio
chocolate shortbread wedge and drizzled with warm
dark callebaut chocolate.
sit down dinner menus prices based on 50 guests.
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