*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
ENTRÉE – Select One
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
DESSERT – Select One
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