Banquet Dinner

Strathcona County Prairie
Woodland Mushroom
Roasted Butternut Squash
with candied pumpkin seeds
New Potato & Leek
with crumbled stilton
Prairie Corn & Potato Chowder
with smoked chicken & pimento


Manhattan Style Clam Chowder
Swiss Onion Bisque
with herb crème fraîche
Traditional Lobster Bisque
with brandy crème
Roma Tomato & Basil Soup
with garlic croutons

Mixed Garden Leaves
with herbed red wine vinaigrette
Caesar Salad
with crisp bacon, croutons & parmesan cheese
Salad of Tomatoes, Cucumbers, Parmesan
Cheese & Black Olives
with romaine lettuce & roasted garlic dressing
Curly & Belgian Endive, Radicchio & Boston Lettuce
with sweet honey & walnut dressing
  Boston Buttercup
with mixed california peppers & honey sherry dressing
Spinach Salad
with mushrooms, feta cheese & smoked bacon dressing
Farmers' Greens
with crumbled goat's cheese, toasted pecans &
aged balsamic vinaigrette
Red & Boston Leaves with Grapefruit &
Orange Segments
tossed in a citrus vinaigrette
Filet of Certified Canadian Angus AAA Beef Tenderloin
with wild mushroom crumble
Roasted Loin of Veal
with bison jerky saskatoon berry sauce
Roasted Pork Loin
with dried fruit stuffing, alberta springs whiskey jus
Roasted Striploin of Beef
with black pepper & rosemary
Peppered Beef Medallions
with shallot & leek confit, choke cherry glaze
Oven-roasted Prime Rib of Alberta Beef
with natural jus
Grilled Sirloin Steak
with spicy tomato béarnaise sauce
Roasted Pork Tenderloin
with charred apple butter & sage jus

Broiled Atlantic Salmon Fillet
on creamy leeks
Breaded Perch Fillet
with a sauce of onions, garlic, basil & tomatoes
Artic Char
with lemon caper butter sauce, wild rice & scallion fritter
Halibut Fillet
with lobster & mushroom ragout
Alberta Wall-Eye
On root vegetable fricassé


Grilled Vegetable Risotto
with parmesan crostini
Buckwheat Fettuccini
with toasted walnuts, charred apples & pistou sauce
Grilled Fennel & Carrot Sauce
Curried Vegetable Strudel
with mushroom polenta & roasted red pepper coulis
Spiced Gouda, Aubergine & Red Onion Flan
with quinoa succotash sauté

Roasted Supreme of Chicken
with woodland mushrooms on a natural herb jus
Herb-Crusted Supreme of Chicken
with shallots & white wine
Pancetta wrapped Pheasant Breast
with onion marmalade, tarragon jus
Hazelnut Crusted Turkey Medallions
on a caramelized apple & cranberry sauce
Split Roasted Cornish Game Hen
with new potato & mushroom hash, cognac peppercorn
Should you wish to offer two entrees to your guests a $5.00 per guest split plate fee will apply.