Dinner

*Bread service available at additional per person charge*

Accompanied with freshly brewed coffee and a selection of teas

 

 

Charred leek and potato

Coconut curry lentil with charred cauliflower

 

 

Fresh roma tomato, arugula, fior de latte, toasted pine nut, basil, balsamic glaze, smoked sea salt

Spinach, bacon, roasted mushroom and peppers, onion with red wine vinaigrette, crispy jalapeno

Mixed greens, fried brussel sprouts, dried cranberries, toasted walnut, red onion, tart ranch, bacon, feta crumble

 

 

Coquilles saint Jacques, pan seared scallops, scalloped potatoes, creamy beurre blanc, smoked cheddar, green bean almandine

Chicken supreme, chimichurri, balsamic cherry tomatoes, pan seared wild mushrooms, wild and long grain rice

Atlantic salmon, puttanesca, polenta fritter, grilled eggplant

Black olive tapenade and grainy mustard crusted leg of lamb, ratatouille, garlic spaetzle, brandy cream sauce

Green curry marinated chicken breast with coconut rice, sautéed bok choy and shiitake mushrooms, basil cream sauce

 

Vegetarian wellington, sauteed kale, balsamic marinated portobello mushroom, curried butternut squash, puff pastry

Gluten free penne, spaghetti squash, vegetarian cacciatore, vegan feta

 

Gluten free peanut butter fudge cheesecake with whipped cream and berry coulis

Sticky toffee pudding cake with whipped cream and berry coulis

Triple chocolate mousse with whipped cream and berry coulis

Chocolate chunky mountain cake with whipped cream and berry coulis

 

 

Accompanied with freshly brewed coffee and a selection of teas

 

 

 

Chef’s soup of the day

 

Build your own Caesar salad – romaine with crumbled bacon, herbed croutons, shaved parmesan, creamy Caesar dressing

Mixed greens with cucumber, tomatoes, red onion, bell peppers with chef’s selection of vinaigrettes

 

Chicken breast with parsnip and leek cream sauce

Atlantic salmon with lemon honey dill cream sauce

Three cheese ravioli with marinara sauce

Burnt end brisket with rich leek and red wine gravy

Herb crusted baby potatoes

Seasonal vegetables

 

Chef’s selection of squares, cakes and tarts

Coffee and tea

 

 

 

Chef’s soup of the day

Seafood chowder

 

Salad bar – mixed greens, romaine lettuce, shredded baby kale with accompaniments: toasted nuts and seeds, crumbled bacon, cherry tomatoes, bell peppers, cucumbers, shaved radish, balsamic dressing, Caesar dressing, green goddess dressing, lemon poppy seed dressing

 

Cheese and charcuterie board with marinated olives, crackers and baguette

Roasted vegetables with herbed fresh mozzarella

Sliced beef brisket with pan jus, rolls and onion rings

Grainy Dijon Atlantic salmon with lemon fennel broth

Chicken supreme with chimichurri sauce

Mushroom ravioli with roasted garlic cream sauce

Sauteed spinach with toasted almonds brown butter

Garlic and cream cheese red skinned mashed potatoes

 

Chef’s selection of dessert squares, cakes, tarts

Fruit salad with honey mint syrup

Coffee and tea